Pecan Bars II

Pecan Bars II
Crust adapted from Just A Taste; filling adapted from Joy of Baking

Regular pecan pie is too rich and sweet for me, but I love the sweet and crunchy pecans on top. (Yes, I am that person who picks the pecans off the top and leaves the sugary custard behind.) These bars maximize the pecan and minimize the excess sweetness of the filling. A very thin and buttery crust is covered with a thin layer of sticky filling, and is topped with crunchy toasted pecans to yield a good amount of richness in a smaller package. If you like more crust or more filling, be sure to double the recipe.

Makes about: 36 bars
Prep time: 15 minutes
Bake time: 20 minutes+15 minutes

Ingredients
Crust:
½ cup unsalted butter, softened (1 stick)
1/3 cup brown sugar
1 1/3 cup flour
¼ tsp salt
¼ cup chopped pecans

Filling:
1 egg
2 tbsp brown sugar
1/3 cup corn syrup
1 tbsp all purpose flour
1/8 tsp salt
½ tsp vanilla
1 cup pecans

equipment
9×13 pan, lined with parchment paper

directions
1. Preheat oven to 350F.
2. Toast pecans for 6-8 minutes.
3. Make crust first. Mix butter with sugar and salt.
4. Crumble in flour and pecans. Mixture will be crumbly/sandy. Press into prepared pan and bake for 15-20 minutes until golden brown.
5. To make filling, mix together the egg, brown sugar, and corn syrup.
6. Stir in vanilla, salt, and flour.
7. Pour filling over prepared crust and spread evenly.
8. Sprinkle 1 cup pecans over top.
9. Bake 10-15 minutes or until top is browned.
10. Let cool before cutting and serving.

Chocolate Pecan Bars

Chocolate Pecan Bars
Crust adapted from Just A Taste; filling adapted from Joy of Baking. Inspired by a recipe from the New York Times.

These chocolate pecan bars aren’t too sweet and aren’t too rich, but are still very delicious.

Makes about: 36 bars
Prep time: 15 minutes
Bake time: 20 minutes+15 minutes

Ingredients
Crust:
½ cup unsalted butter, softened (1 stick)
1/3 cup brown sugar
1 1/3 cup flour
¼ tsp salt
¼ cup chopped pecans

Filling
1 egg
2 tbsp brown sugar
1/3 cup corn syrup
1 tbsp all purpose flour
1/8 tsp salt
½ tsp vanilla
1 cup pecans
1 cup chocolate chips

equipment
9×13 pan, lined with parchment paper

directions
1. Preheat oven to 350F.
2. Toast pecans for 6-8 minutes.
3. Make crust first. Mix butter with sugar and salt.
4. Crumble in flour and pecans. Mixture will be crumbly/sandy. Press into prepared pan and bake for 15-20 minutes until golden brown.
5. To make filling, mix together the egg, brown sugar, and corn syrup.
6. Stir in vanilla, salt, and flour.
7. Pour filling over prepared crust and spread evenly.
8. Sprinkle 1 cup pecans over top.
9. Sprinkle 1 cup chocolate chips or chunks over top.
10. Bake 10-15 minutes or until top is browned.
11. If chocolate are still in chocolate chip shape, you can use a spoon spread the chocolate out.
12. Let cool, then cut into squares and serve!

Pecan Bars I

Pecan Bars I
From Sweet Pea’s Kitchen

These pecan bars are rich and gooey, but don’t have too much filling. The salted crust complements the pecans, but you can reduce the salt if you’d like.

Makes about: 32 cookies (depends on how you cut them)
Prep time: 25-30 minutes
Bake time: 40 minutes total

ingredients
crust:
1 cup all-purpose flour
1/3 cup brown sugar
¼ cup coarsely chopped toasted pecans
1 tsp salt (you can reduce if you’d like)
¼ tsp baking powder
6 tbsp unsalted butter, cold

filling:
½ cup brown sugar
1/3 cup corn syrup
4 tbsp melted unsalted butter
1 tbsp rum
2 tsp vanilla
½ tsp salt
1 large egg
2 cups toasted pecans

equipment
square baking pan (8×8 or 9×9) lined with parchment paper

directions
1. Preheat oven to 350F.
2. Toast pecans in preheated 350F oven for 6-8 minutes until fragrant. Remove and let cool before using.
3. Make crust:
a. Beat butter until smooth using a hand mixer or by hand.
b. Beat in sugar, salt, and baking powder.
c. Beat in flour and pecans using a hand mixer. By hand, you will need to use your fingers to crumble the butter          into the flour. The mixture will resemble sand.
d. Pour the sandy mixture into prepared pan. Spread evenly and press until flat.
e. Bake until crust is light brown, about 15-20 minutes.
4. Make filling
a. Mix together butter, corn syrup, rum, and vanilla.
b. Stir in brown sugar and salt until combined.
c. Whisk in egg.
5. Pour filling over crust.
6. Sprinkle with pecans
7. Bake 20-25 minutes until top is brown until the top cracks. Cool before cutting.

Chocolate Chip Almond Butter Cookies

Chocolate Chip Almond Butter Cookies
Adapted from Smitten Kitchen

These chewy cookies are highly addictive. The original recipe calls for peanut butter, but almond butter has a milder flavor (and is good for those who are allergic to peanuts!). I used raw almond butter from Trader Joe’s, but any other type should work fine as well.

Makes about: 30 cookies
Prep time: 15 minutes
Bake time: 10-12 mins/batch

ingredients
½ cup unsalted butter, softened
1 cup almond butter
¾ cup sugar
½ cup brown sugar
1 egg
1 tbsp milk (I used soymilk)
1 tsp vanilla extract
1 ¼ cups flour
¾ tsp baking soda
½ tsp baking powder
1 cup chocolate chips
white sugar, for rolling (about ½ cup)

equipment
nothing special-just pans, bowls, and spatula

directions
1. Preheat oven to 350F.
2. Beat butter and almond butter until smooth.
3. Beat in white sugar and brown sugar.
4. Beat in egg, milk, and vanilla extract.
5. Stir in flour, baking soda, and baking powder.
6. Stir in chocolate chips.
7. Drop by teaspoonfuls into a bowl of sugar. Roll until covered.
8. Place on parchment paper about 2 cm apart. You can indent with a fork if you’d like.
9. Bake 10-12 minutes and let cool before moving.

Peanut Blossom Cookies I

Peanut Blossom Cookies I
Adapted from Allrecipes

Makes about: 70 cookies
Prep time: 15-20 minutes
Bake time:

Ingredients
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
¼ cup milk
2 tsp vanilla extract
3 ½ cups all-purpose flour
2 tsp baking soda
1 tsp salt
½ cup white sugar (for decoration)
~1 cup large chocolate chips (or chocolate candy kisses—original recipe calls for 2 9oz bags)

equipment
nothing special-just pans, bowls, and spatula

directions
1. Preheat oven to 350F.
2. Beat butter and peanut butter until smooth.
3. Beat in white sugar and brown sugar.
4. Beat in egg, milk, and vanilla extract.
5. Stir in flour, baking soda, and salt.
6. Stir in chocolate chips.
7. Drop by teaspoonfuls into a bowl of sugar. Roll until covered.
8. Place on parchment paper about 2 cm apart.
9. Press a chocolate chip into the center of the cookie. (Note: original recipe suggests pressing chocolate kiss immediately after removing from the oven).
10. Bake 10-12 minutes and let cool before moving.

Mark Bittman’s Oatmeal Cookies

Mark Bittman’s Oatmeal Cookies
Adapted from Mark Bittman’s The Food Matters Cookbook

The cookies are soft and chewy, but you can bake them longer to make them crispier. I had some extra chocolates, so I chopped them up and used them in place of chocolate chips.

Makes about: 80 small cookies
Prep time: 10 minutes
Bake time: 8-10 minutes/batch

Ingredients
½ cup vegetable oil
2 eggs
½ cup soy milk (or any other type of milk)
½ tsp vanilla
½ cup brown sugar
½ cup white sugar
2 tsp baking powder
¾ cup whole wheat flour
¾ cup all-purpose flour
2 cups chocolate chips (original recipe: 4 oz)

special equipment
nothing special-just pans, bowls, and spatula

directions
1. Preheat oven to 350F.
2. Mix eggs, vanilla, vegetable oil, and soymilk
3. Add in brown sugar and white sugar.
4. Mix in salt, baking powder, and the two flours.
5. Stir in oats.
6. Mix in chocolate chips.
7. Scoop by teaspoons onto a parchment-lined baking sheet.
8. Bake 8-10 minutes. Let cool before storing.

Muesli Oatmeal Cookies

Muesli Oatmeal Cookies

Adapted from Bob’s Red Mill

This quick and easy recipe comes from the package of Bob’s Red Mill Old Country Style Muesli and yields a crisp cookie (or a soft and chewy one if you bake for less time). This can be made using one bowl, so clean up is very easy! You can substitute rolled oats for the muesli.

Makes about: 60 small cookies
Prep time: 5-10 minutes
Bake time: 8-10 min/batch

ingredients
1 egg
½ tsp vanilla
½ cup vegetable oil (or butter)
¾ cup brown sugar
½ tsp salt
½ tsp baking soda
¾ cup flour
1 cup muesli (or oats)
½ cup chocolate chips (or more, if desired)

special equipment
nothing special-just pans, bowls, and spatula

directions

  1. Preheat oven to 350F.
  2. Mix egg, vanilla, vegetable oil.
  3. Add in brown sugar.
  4. Mix in salt, baking soda, and flour.
  5. Stir in muesli (or oats).
  6. Mix in chocolate chips.
  7. Scoop by teaspoons onto a parchment-lined baking sheet.
  8. Bake 8-10 minutes. Let cool before storing.