Brown Butter Pecan Cookies with Set Chocolate Decorations
Some people just can’t wait to get out the Christmas decorations each year. Me? I count down the days until I can whip out my turkey cookie cutter. To each her own. Certain cookie cutters have very limited use — a turkey cookie cutter is one of these such niche items. Luckily, I thrive on minimal applicability, which is why I also possess a cow cookie cutter and a toothbrush cookie cutter.
This thing is seriously adorable; however, when freshly-baked, the cookies tend to more resemble a map of the lower 48 states than the quintessential harbinger of Thanksgiving. So, decorations are certainly in order.
In the world of dentistry, “SRP” stands for “Scaling and Root Planing,” a super thorough deep-clean. In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a condensed, flavor-packed post with minimal added comedic fillers and no high fructose corn syrup.
Yeasted Maple Cornbread
As a kind of corny person, it should be no real surprise that I love cornbread. Whether in muffin form or as a big ol’ slab, there are few things with a more comforting and homey taste than cornbread. The subtle sweetness, pleasant hint of grit, and fluffy crumb is unique to cornbread, and boy is it special!
Since I’m a smidge tardy posting this recipe, I’m proposing that we turn Halloween into a weeklong celebration — plus, now is when all of the surplus Halloween candy is dirt cheap! Though it might be best to hang up the costumes for this year (showing up to work dressed as a bumble bee really can only fly on October 31…if then), the culinary aspects of Halloween can stay strong for at least a few days past the official observance. After all, who couldn’t use s’more Halloween fun!
Though these brownies have been thoroughly ghostified in honor of the season, they can easily transition into year-round treats with a quick wardrobe change. An easy swap-out of the ethereal white chocolate draping, in favor of a thin, even smear of melted milk chocolate, takes these brownies from trick-or-treat to all-season sweet in the blink of an eye!
Peanut butter and jelly sandwiches — the stuffs of lunchboxes past. PB&J-eaters can be divided into a few different groups based on deeply-entrenched preferences: white bread, wheat bread, grape jelly, strawberry jelly, creamy peanut butter, crunchy peanut butter, …the list goes on.
Most of us remember sad, squishy PB&J sandwiches for field trips when ice packs and coolers were not to be had. When you think about it, though, the PB&J is brilliant — it was sweet & salty before “sweet & salty” was a thing! Sweet, fruity jam, slathered upon salty, umami peanut butter, nestled between slices of soft bread. Utter genius. Peanut butter genius, you might say.
I like to play with my food. I also like my Martha Stewart COOKIES cookbook (thanks, Mom!). So, I decided to try to make a more visually-literal adaptation of Martha’s Lime Meltaways — a cookie that has been a family favorite since I acquired this tasty tome.
A cloaking of powdered sugar on a cookie, while delicious, can hide both good and bad things: indications of internal flavors, unsightly surface issues, dirt from when the cookie was dropped on the ground, etc. So, to really embrace the zesty lime-iness of these cookies, I wanted to make them look every bit as citrus-y as they taste!
I love these cookies. They are the quintessential holiday spice cookies, and they are so so easy (thanks, Real Simple)! After years of making them as directed, a particularly autumnal day inspired me to make a fall-ified version of these delightful spice cookies!
Apple chips just happened to fall into my shopping cart the other day while grocery shopping, as did soft caramel candies, toffee baking pieces, and a half gallon of rocky road ice cream (let’s ignore the ice cream for now). Caramel apples are a classic fall favorite of my childhood, and few things scream AUTUMN IN NEW YORK louder than apple desserts.
In the world of dentistry, “SRP” stands for “Scaling and Root Planing.” In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a way for me to build up the recipe archives without excessive elocution!
I could get chip-faced on banana chips all day every day — give me a jar of creamy peanut butter to go with them, and I may not even come up for air. So, when I found myself with a family-sized bag of banana chips and no family in sight, I knew I had to start baking with them to save myself (from myself).
[Insert “I love autumn weather/colors/food” monologue here]
There, now that we got that obligatory rhapsody out of the way, let’s talk quick breads! Quick breads are suchly called because there is no kneading, resting, or rising involved — they take next-to-no-time to throw together! Unlike yeast breads, which get their feathery textures and puffy airholes from thousands of farting microorganisms and hours of waiting time, quick breads rely on chemical leaveners for their loft — btw, I’m talking baking powder/soda, not scary chemicals.
For those of you unfamiliar with the current food fad that is cereal milk I believe it is safe to assume that cereal milk is exactly what you think it is. Cereal milk, in its purest form, is the milk that remains at the very bottom of a bowl of cereal. Once every last nugget of cereal has been consumed, two types of people emerge: 1. those who abandon their spoons, raise bowls to lips, & shamelessly gulp down that delicious, cereal-fortified milk, and 2. those who immediately stand, make a beeline to the sink, & dump that liquid gold down the drain — based on my description, you can probably guess where I fall in this dichotomy.
If George Foreman can name all five of his sons, “George Edward Foreman,” then I can certainly have multiple chocolate chip cookie recipes here on this blog. It’s only fair.
So, what’s different about these bad boys? A bit of a puffier cookie, the addition of ground-up, toasted oats, and a knock-your-socks-off trifecta of chocolates. Similar to how the Harry Potter books and movies should be considered as entirely independent entities IMHO, I don’t like to directly compare my chocolate chip cookie recipes. Just as the HP & the Chamber of Secrets movie could not accommodate Nearly Headless Nick’s Death Day party, my Copy Cat Entenmann’s Chocolate Chip Cookies (or the You-Won’t-Miss-the-Butter Chocolate Chip Cookies, Gooey Chocolate Chip Cookies, or even my Classic(ish) Chocolate Chip Cookies) could not accommodate the ground oats that make these White, Dark, & Milk Triple Chocolate Cookies so satisfying — think about it, this is a tremendous analogy.