The only way to welcome the first Friday of November is with these Browned Butter Pecan Chocolate Chip Cookies. The post Browned Butter Pecan Chocolate Chip Cookies. appeared first on Half Baked Harvest.
With a small, closet sized, kitchen one of the biggest difficulties that I encounter is holiday dinners like Thanksgiving dinner and Christmas dinner! These big meals typically have a roast, several sides and a dessert each of which is contesting for oven or stove top space so it’s always nice to move something out of…
Get full recipe ~ http://top hero.com/hasselback-maple-sweet-potato/
For the Cake:
2 cups (284g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups (468g) peeled, cored and 1/4-inch diced apples*
1 Tbsp fresh lemon juice
1 cup (210g) granulated sugar
1/4 cup (58g) packed light-brown sugar
1/2 cup (113g) unsalted butter, softened
2 large eggs
1/2 cup chopped pecans, for topping (optional)
Sticky brown sugar sauce
1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
1 cup (220g) packed light-brown sugar
1/4 cup milk
1/4 tsp fine sea salt (or sub table salt)
1/2 tsp vanilla extract
🎂 Preheat oven to 350 degrees. Spray a 13 by 8-inch baking dish with non-stick cooking spray. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves for 20 seconds, set aside. In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
🎂 In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy. Mix in eggs one at a time. With mixer set on low speed slowly add in flour mixture and mix just until combined (batter will be really thick). Add apples and mix just until combined (batter will still be thick). Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb is fine), about 33 – 38 minutes (prepare topping around last 5 – 10 minutes of baking so they’ll both be served warm). Let cool about 5 minutes then cut into squares and serve warm topping each slice with sauce and optional pecans.
For the sauce:
🍰 In a medium saucepan combine butter, brown sugar, milk and salt (you can add a little extra if you like more of a salted caramel/toffee flavor). Bring mixture to a boil over medium heat, stirring occasionally. Allow to boil 1 1/2 minutes, stirring occasionally. Let sauce cool slightly. Serve warm over warm cake (note that as the sauce sits and cools the brown sugar will begin to crystalize. Simply microwave it, in a large microwave safe bowl, until it bubbles, about 1 minute and whisk well).
👉🏻 highly recommend using a blend of tart and sweet apples for this cake. Use granny smith, golden delicious and gala.
👉🏻 Recipe source: Cooking Classy
3 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. raw honey
1⁄2 tsp. sea salt
1⁄4 tsp. ground black pepper
1 Granny Smith apple, thinly sliced
1/2 small red onion, thinly sliced
2-3 cups fresh baby spinach
1⁄2 cup raw pecans
Heat a pan over medium-high heat until hot. Add the pecans, and start tossing frequently to avoid burning. Once they begin to look darker and smell toasted, remove from heat and let cool.
In a small mixing bowl, whisk together the olive oil, vinegar, Dijon, sugar, honey, sea salt and pepper until emulsified.
Add all ingredients minus the dressing to a large bowl and toss with dressing until evenly coated.