Sunday, January 3, 2010

Sweet and Simple Bakes: Cranberry, Pecan and White Chocolate Cookies

And here you go with the Sweet and Simple bakes recipe. We are spoiled and the recipe is a hit as usual !!
My following batch coloured a bit more (I got there just in time !) but I really enjoied the toasted flavour ! My only change was substituting almonds for pecans.
, Pecan and White Chocolate Cookies

Makes 30

150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar (superfine)
1 egg (large)
1 tsp vanilla extract
75g dried cranberries (or dried fruit of choice)
50g pecans, roughly chopped
150g white chocolate chips (or chocolate of choice)

Preheat the oven to 180oC/ 350°F/gas mark 4.

Measure out the flour, baking powder, salt and rolled oats into a bowl.

Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.

Cook for 12 to 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

Recipes to Rival: Olive Straws

This month Lori selected three appetizers to choose from (or make all three) and I chose these nice straws also because of their look !
If you use store-bought puff pastry they come together in a breeze (allow some fridge time before cutting them, while heating the oven), and your guest will love them (Andrea brought me the last one in the kitchen !).

Visit R2R blogroll for more appetizers.


The demonstration can be found here.
And this is the recipe.

* All-purpose flour, for work surface
* 13 ounces Puff Pastry
* 15 large green pimento stuffed olives, about 1 1/4 inches long
* 1 medium egg yolk
* 1 tablespoon milk

1. On a lightly floured work surface, roll out puff pastry to a 12 1/2-by-6-inch rectangle, about 1/8-inch thick. Using a large sharp knife, cut the rectangle into a 5 1/2-by-6-inch rectangle and a 7-by-6-inch rectangle. Place both rectangles on a baking sheet and transfer to refrigerator; let chill 20 minutes.
2. Place the 5 1/2-by-6-inch rectangle on a baking sheet. Place 5 olives, end-to-end, in a straight line along the short side of the rectangle, leaving about a 5/8-inch border. Repeat process two more times to make three lines of olives.
3. In a small bowl, whisk together egg yolk and milk. Brush egg mixture on all exposed spaces between olives. Cover with the 7-by-6-inch rectangle of puff pastry, pressing the whole surface of the dough between the olives firmly with your fingertips. Transfer to refrigerator; let chill 20 minutes.
4. Preheat oven to 425 degrees. Using a very sharp knife, trim edges of dough; cut crosswise into 1/4-inch-wide straws. Lay flat-side down on a baking sheet. Transfer to oven and bake until pastry is golden and crisp, 5 to 6 minutes. Transfer straws to a wire rack to cool slightly. Serve warm