Cream Cheese Chocolate Chip Cookies with Toasted Pecans

I can never eat enough chocolate chip cookies.  Finding new recipes is the perfect excuse to make a batch.  This recipe is awesome.  The cookies come out with a slightly crispy edge and the rest is soft and chewy.  Also, if you notice, no eggs!!!!  Which means worry free dough eating.  Best part in my opinion.

Ingredients:
6 ounce softened cream cheese
1 1/2 sticks butter, melted
1 1/2 cups sugar
2 teaspoons vanilla
2 cups plus 3 tablespoons flour (I used Trader Joes White Whole Wheat Flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup toasted chopped pecans (feel free to omit if you don't like them)
1 1/2 cups chocolate chips

Directions:

Take out cream cheese a while before you want to make them in order for it to soften.  Preheat oven to 325 degrees and cover your cookie sheet in parchment paper.

Toast your pecans.  I prefer the stove top method when in a rush.  Place in an ungreased stainless steal pan over medium low heat and stir frequently.  They are ready when fragrant and appear a bit darker.  I added just a little honey to mine to make them sweet. 

Melt your butter in the microwave making sure not to make it too hot and set aside. Combine your flour, baking soda, salt and cinnamon in a bowl and set aside.

Cream together the softened cream cheese, sugar, butter and vanilla.  

Add flour mixture while mixer is on low.  Scrape down and mix for a few more seconds.  Add pecans and chocolate chips and mix until just combined. 

Roll into balls and then flatten slightly.  Place on cookies sheet and cook for 9 -12 minutes.  All ovens vary so keep an eye out.  

Let cool completely on cookie sheet and then eat!  If you can wait.  

Maple Honey Granola

Just a quick easy recipe for granola.  I've been wanting to make my own for some time now and finally had a little time to throw some together.  I honestly don't know why I never did this before!  This recipe is perfect for modifying as well.  You can adjust the sweetness, saltiness, and also choose the kind of nuts, oil, dried fruit (if any) and spices!  You no longer have to spend lots of money on small little bags of granola at the supermarket.   Just make your own!

addicting 

Ingredients:
4 cups rolled oats
1/2 cup oil (I mixed vegetable and olive oil 50/50.  I have heard coconut oil is great too)
1/4 cup maple syrup
1/4 cup honey
1 cup chopped pecans
1 cup whole almonds
1 teaspoon kosher salt
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
dried fruit (however much you prefer, to add after baking)

Directions:

Preheat oven to 325 degrees.  Take 2 large baking sheets with a lip and cover with some parchment paper and set aside.  Combine the oats, pecans, almonds, salt and spices in a large bowl and stir to combine.  Fold in the wet ingredients. 

Spread evenly over the 2 baking sheets.  Bake in oven for 20 to 25 minutes, stirring halfway during cooking process.  

The longer you bake, the more crunchy and caramelized it becomes.  Cool completely.  Add the dried fruit before serving.  Store in an airtight container and eat at you hearts content!!!

next time maybe a few minutes less...

Simple Crock-Pot Beef Brisket

I have been itching to use my slow cooker but was not sure what to make.  When we went shopping yesterday the beef brisket was mistakenly placed over the chicken I was looking for.  It must have been destiny.  This recipe couldn't be easier and the best part is it tastes like you slaved all day when in reality it takes 5 minutes to throw together.  Cooks for 8 hours or so and is ready to be devoured.  yum.

Simple Crock-Pot Beef Brisket

Ingredients:

1 2 lb beef brisket
2 cups good dry red wine
1 cup water
1 red onion, chopped into 8 chunks
5 cloves garlic, smashed
1 heaping teaspoon smoked paprika
1 heaping teaspoon McCormicks Mediterranean sea salt (or just a pinch of red pepper flakes and a teaspoon of koser salt will do)
2 bay leaves
a few dashes of soy sauce
a few swirls of honey

Directions:

So easy..

Take your brisket and place in slow cooker.

Throw in seasonings, onion and garlic.

Drizzle honey in pot.  I did about three times around.

Pour in wine and water and soy sauce (be sure not to overdo soy sauce.  Don't want overly salted meat)!

Gravy:

Take three tablespoons of butter and 3 tablespoons of flour and cook over medium low heat until flour takes on a blondish color.  Add sauce from crock pot slowly while whisking.  Once it reaches your preferred thickness, it's done!   Awesome gravy!

  

just falls apart...

Cook on low for 8 hours then check for doneness.  Should easily pull apart with fork when ready.  Eat!!!  Goes well with mashed potatoes or garlic breaded cauliflower as shown.  

Spicy Arugula and Pecan Pesto

I had an urge for some pasta with pesto the other night but was out of my usual standby ingredients.  I had to improvise and I was pleasantly surprised by the result.  Spicy arugula and sweet mellow pecans strike a balance and make the perfect pesto for pasta, sandwiches or whatever you would normally use pesto for.  You can vary the amount of any of these ingredients to custom tailor this pesto.  For instance, I love garlic so I used five cloves but you may think that's over the top.  Three would work just fine too!  Same thing goes for everything in this "recipe".  Taste as you go and make it work for you.

Spicy Arugula Pecan Pesto
This makes enough for leftovers.  Pesto freezes well, if it lasts that long...

Ingredients:
5 cloves garlic
1 cup whole raw pecans
1 1/4 cups parmesan cheese (a better cheese will improve the quality of your pesto)
1 teaspoon kosher salt
5 to 8 large handfuls of arugula
olive oil or extra virgin olive oil, whichever you prefer

Directions:

Place the garlic in your food processor and pulse until chopped.  Add pecans, parmesan cheese and salt.  Pulse until combined.  

Yep. That is a cup of dunkin donuts coffee in the background. 

Add your first bunch of arugula and pulse until you can add your next fistful.  Keep doing this until your content with the amount of arugula you have.  You can taste it at this point to see what, if anything, you would like to add. 

Add olive oil in a drizzle fashion while food processor is running and keep going until it reaches the desired consistency.  

Add to hot pasta with grilled chicken or meatballs or to a grilled flatbread portobello and roasted red pepper sandwich.  Endless possibilities! 

Brown Butter Almond Crescents

Almond crescents have always been a favorite of mine.  While looking through different recipes to try I noticed that they are all practically the same except for maybe using a different nut such as pecans (which would be delicious).  So I decided to switch mine up a bit.  I browned my butter and toasted my almonds which adds a richness and downright yummy twist to your ordinary almond crescent.  Add these to your Christmas cookie list!!  Your friends and family will thank you for it.

Ingredients:
Makes about 4 dozen cookies depending on the size you make them

2 cups sliced almonds which results in a little over a cup once processed.  Use only 1 cup for recipe. Eat the rest!  =)
2 sticks butter
3/4 cup sifted CONFECTIONERS sugar
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla
2 1/4 cups all purpose unbleached flour
Extra confections sugar to sprinkle on top

Directions:

Preheat oven to 350 degrees.  Cover a cookie sheet with some parchment paper and set aside. 

Begin toasting your almonds in a skillet.  Bring flame to medium heat and make sure to keep tossing until slightly brown and fragrant.  Don't leave them unattended.  They will burn.  Set aside. 

 In a small pot, add your 2 sticks of butter and cook over medium low heat until you see the foam has cooked off and you notice little brown bits.  That is what you want! Set aside to cool.

Take the toasted almonds and throw them in a food processor pulse until sandy.  Add 1 tablespoon of granulated sugar and continue to pulse until it resembles wet sand. 

In a medium bowl add the flour, allspice, cinnamon and salt.  Mix.  Set aside.

my son wanted to "help".  =)
In the bowl of you mixer pour the butter and vanilla.  Add the 3/4 cup of confectioners sugar and mix until incorporated.  Add the ground almond mixture and mix until combined.  Slowly add the flour while mixer is on low and mix just until combined.  (Missing picture of finished dough, lol.  Baby was crying and I forgot)!

Scoop dough using a tablespoon, filling it a little over a half, then roll into a log and shape into a crescent on your baking sheet.  You can place cookies pretty close.  They don't spread much at all.  (The picture below is my test batch.  I made 5 just to taste and saved the rest of the dough to make for Christmas Eve).

Bake for 13-16 minutes until just slightly brown around the edges.  Remove from oven and immediately sprinkle with confections sugar (using a sifter).  Let cool completely then enjoy!!

Ducle de Leche Pumpkin Cheesecake

So I wanted to try something a bit different this year for one of my Thanksgiving desserts.  Not many people in my family enjoy pumpkin pie and those that do, love cheesecake too.  So I figured I'd join the two.  I am so glad I did and I know they were too.  If you are trying to come up with something unique for a Christmas dessert, this will not disappoint! 

want. it. now.

Ingredients:

Crust:
2 cups graham cracker crumbs
1 stick melted butter
3 tablespoons sugar
1 teaspoon cinnamon

Cheesecake:
1 1/2 cups solid-pack pumpkin
3 large eggs
1 1/4 cup granulated sugar
2 tablespoons greek yogurt or heavy cream
2 tablespoons dulce de leche
1 teaspoon vanilla
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 8 ounce packages of really soft cream cheese

Click here for Dulce de Leche recipe or purchase some pre-made in your grocery store.

Directions:

Preheat oven to 350 degrees and have a rack placed in the middle of the oven.

Lightly grease your 9 inch spring-from pan with butter.  In a separate bowl mix together the crumbs butter and sugar.  Press crumbs into the bottom and up a bit on the sides of the pan.  Chill in freezer while preparing cheesecake mixture.

Whisk together pumpkin, eggs, 1/2 cup of the sugar, yogurt or cream, dulce de leche and vanilla until combined.  Set aside.

In the bowl of your mixer add the other 3/4 cup of sugar, cornstarch, nutmeg, cinnamon and salt.  Add in softened cream cheese and beat on medium/high speed until creamy and smooth.  Next pour in pumpkin and beat until fully incorporated. 

Place your prepared spring-from pan onto a foil covered baking sheet with a rim (in case it leeks), pour in filling and place into oven.  

Bake for 55 to 65 minutes until the center is just set.  Turn off oven and leave in oven to cool slowly for about 3 hours.  If you remove too soon (like me) you end up with a big crack (like me). SO DON'T BE IMPATIENT.  And if it so happens to crack, who cares.  You top it with the ducle de leche and then you can always add some whipped cream.  It's so darn good, no one will care how it looks.  =)

To top just take 3/4 cup of your prepared dulce de leche, heat in microwave until spreadable and spread evenly over your cooled cheesecake.  MMMMMMmmmmm good. 

I was SOOO upset but what can you do.  It's taste made up for its
ugliness. =)

unreal good. 

my son all ready for Turkey Day
he loved this cheesecake

my little lady in her comfy Turkey Day outfit.