Brown Sugar Cookies with Pecans

I tried to rename these cookies because the title “brown sugar cookies” doesn’t seem to do them justice. The original recipe describes them as “butterscotch-flavored.” I would also suggest “butter pecan-flavored.” We absolutely loved them! 🙂

This recipe is from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, the founder of Tate’s Bake Shop. I used coarse salt and chilled the dough prior to baking. Wonderful!

Yield: about 35 cookies

  • 2 cups all-purpose flour
  • 1/2 tsp coarse salt
  • 1/2 tsp baking soda, sifted
  • 1/2 cup butter, at room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1 egg, at room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans (I used raw pecans)
  1. In a large bowl, whisk together flour, salt, and baking soda.
  2. In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.
  3. Add the egg and vanilla, mix well.
  4. Stir in the flour mixture and pecans.
  5. Using a small cookie scoop, drop by tablespoons onto a plastic-wrap lined cookie sheet or container. Cover and chill for at least 1 hour or up to overnight.
  6. Preheat oven to 350 degrees, preferably on convection.
  7. Place cookies on a parchment paper-lined rimmed baking sheet.
  8. Bake for 12 to 14 minutes, until cookies feel firm in the center. Remove to a wire rack to cool.

After-School Specials

After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.

By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!

Yield: about 40 cookies

For the Dough:

  • 225g (1 cup) unsalted butter, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 57g (1/4 cup) firmly packed light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 250g (2 1/2 cups) old-fashioned rolled oats
  • 256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda, sifted
  • 1 tsp fine sea salt
  • 1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
  • 256g (1 1/2 cups) semi-sweet or bittersweet (60% cacao) chocolate chips

For the Coating:

  • 100g (1/2 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
  2. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
  3. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
  4. Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
  5. Reduce the mixer speed to low and slowly stir in the dry ingredients.
  6. Stir in the chocolate chips.
  7. Line a cookie sheet with plastic wrap or parchment paper. Using a large cookie scoop, form the dough into 2-tablespoon balls and place on the prepared cookie sheet.
  8. Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
  9. Position 2 oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees, preferably on convection. Line 2 baking sheets with parchment paper.
  10. In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
  11. One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
  12. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
  13. Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
  14. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for up to 5 days.

Apple-Brown Sugar Pie

One of my favorite columns in all of my food magazines is the “RSVP” section in Bon Appétit. Readers write in to request recipes for amazing restaurant dishes. This recipe is from that column. 🙂

I thought that it was incredible that the apple pie I made last Thanksgiving had over four pounds of apples in the filling. This pie also had four pounds of apples- and they were roasted before filling the crust- packing in even more flavor. Delicious!!

This recipe was adapted from Macrina Bakery in Seattle, via Bon Appétit. I used the recipe for an all-butter crust from my Perfect Apple Pie, used a combination of apples, and made a braided lattice-top crust sprinkled with turbinado sugar. I also covered the pie with a foil dome while baking to prevent over-browning.

Yield: 8 Servings

For the Crust:

  • 2 1/2 cups (315 grams) flour
  • 1 T (15 grams) granulated sugar
  • 1 tsp coarse salt
  • 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
  • 1 egg, lightly beaten, optional
  • coarse or raw sugar for sprinkling, optional

For the Filling and Assembly:

  • 2 pounds Granny Smith apples, peeled, sliced into ½-inch wedges
  • 2 pounds Jazz apples, peeled, sliced into ½-inch wedges
  • 1 cup granulated sugar
  • ¼ cup plus 1 heaping tablespoon all-purpose flour, plus more
  • ½ cup (1 stick) unsalted butter, cut into pieces, room temperature
  • ½ cup (packed) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten to blend
  • 2 T turbinado sugar, for sprinkling

To Serve:

  • Lightly sweetened crème fraîche, whipped cream, or vanilla ice cream, for serving, optional

Make the Crust:

  1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
  2. In a large, very wide bowl, whisk together the flour, sugar and salt.
  3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
  4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
  5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
  6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
  7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
  8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
  9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
  10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
  11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
  12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a braided lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Make the Filling And Assemble:

  1. Preheat oven to 350°, preferably on convection.
  2. Toss apples, 1 cup granulated sugar, and ¼ cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25–30 minutes.
  3. Let the apples cool, then transfer apples and accumulated juices to a large bowl.
  4. Add butter, brown sugar, cinnamon, and 1 heaping tablespoon of flour; toss to combine. Chill at least 1 hour.
  5. Scrape apples into prepared pie crust and place dough over top; trim, leaving 1″ overhang. (I made a lattice top.)
  6. Fold edge of top crust under bottom crust, press together to seal, and crimp. If using a full pie crust top, cut 8 slits in top to vent.
  7. Brush top crust with egg, and sprinkle with 2 tablespoons of turbinado sugar.
  8. Chill pie in freezer until crust is firm, about 30 minutes.
  9. Preheat oven to 400°. Place pie on a parchment-lined rimmed baking sheet, cover the edge with a pie shield and cover entire pie with a foil dome (see note); bake 30 minutes (crust should be slightly golden).
  10. Reduce oven temperature to 350° and continue baking until juices are bubbling and crust is deep golden brown, 50–70 minutes. (I kept the edge covered but removed the foil dome the last 15 minutes of baking.)
  11. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with crème fraîche, whipped cream or ice cream, as desired.

Note: If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further.

Do Ahead: Roasted apples can be made 1 day ahead; keep chilled. Pie can be made 1 day ahead and stored at room temperature.

Maple Browned Butter Pumpkin Pie

I broke my tradition of serving a Pumpkin Chiffon Pie on Thanksgiving Day to try this pie instead. The combination of maple and browned butter was delicious in a pumpkin pie. 🙂

This recipe was adapted from Budget Bytes.com. I used the all-butter pie crust recipe from my gold standard Pumpkin Chiffon pie. Next time I would not make the pie in a deep dish pie pan as the original recipe suggests- I prefer the filling to puff out over the crust. Nice!

Yield: One 9-inch pie

For the All-Butter Pie Crust:

  • 1 1/4 cups all-purpose flour
  • pinch of coarse salt
  • 1 stick cold unsalted butter, cubed
  • 1/4 cup ice water
  1. In a food processor, pulse the flour with the salt.
  2. Add the butter and pulse until the size of peas, 5 to 10 seconds.
  3. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface.
  4. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)
  5. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap.)
  6. Fit the dough into a 9-inch glass or ceramic pie plate and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. (I often refrigerate the crust, covered with plastic wrap, overnight at this point.)

For the Pie:

  • 4 Tbsp butter
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1 15oz. can pumpkin purée
  • 1 cup evaporated milk
  • 1 All-Butter Pie Crust (recipe above)
  1. Preheat the oven to 425ºF, preferably on convection.
  2. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.
  3. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.
  4. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth.
  5. Lastly, add the evaporated milk, and whisk until smooth again.
  6. Place the prepared pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.
  7. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning. (I covered the crust for the duration of the baking time.)
  8. Remove the pie from the oven and let cool at room temperature for about one hour.
  9. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage, preferably overnight.

Apple Cider Pulled Chicken Sandwiches with Slaw

I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.

This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.

Yield: Serves 6 to 8

For the Pulled Chicken:

  • 1 cup apple cider
  • 1/2 cup ketchup
  • 1/2 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 2 garlic cloves, finely grated
  • coarse salt
  • freshly ground black pepper
  • 3 pounds boneless, skinless, chicken thighs (about 8 to 10)
  • potato sandwich rolls, split, toasted if desired, for serving
  • slaw (recipe below), for serving

For the Slaw:

  • 1/3 cup mayonnaise
  • 3 T apple cider vinegar
  • 3/4 tsp celery seeds
  • 12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
  • 1 large Ruby Frost or Granny Smith apple, cored and julienned
  • 1 very firm Anjou or Bartlett pear, cored and juilienned
  • coarse salt
  • freshly ground black pepper

To Make the Chicken:

  1. In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
  2. Add the chicken thighs and mix well.
  3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
  4. Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.

To Make the Slaw:

  1. In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
  2. Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
  3. Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
  4. Season with salt and pepper and mix.
  5. Chill until ready to serve.

To Serve:

  1. Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.

Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana purée from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Lighter Pear Crumble

By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.

This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.

Yield: 8 servings

For the Topping:

  • 1/4 cup canola oil or other neutral-tasting oil
  • 1/2 cup plus 1 T almond meal or slivered almonds
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt

For the Filling:

  • 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
  • 1/4 cup pure maple syrup
  • freshly squeezed juice from 1/2 of a lemon
  • 1 T cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.

To Make the Topping:

  1. If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
  2. Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
  3. Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.

To Make the Filling & Finish the Dish:

  1. Combine the pears, maple syrup and lemon juice in a large bowl.
  2. Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
  3. Transfer to the prepared baking dish.
  4. Crumble the topping over the pears.
  5. Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
  6. Let cool for 10 minutes before serving. Serve with ice cream, if desired.

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