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Salted Chocolate Chip Cookies
Use the best quality ingredients you can for amazing cookies.
- 4 ounces room temperature butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Add the butter and sugars, stir to combine. Add eggs and vanilla, mix until smooth.
In a separate bowl combine:
- 2 1/4 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Add to sugar and butter mixture; stir to combine. Do not over mix.
- 1 cup chocolate chips
- 1 cup chopped pecans or walnuts
Use a small scoop to make even size cookies. Space 2 inches apart. Sprinkle the tops of each cookie with Maldon Flaked Salt, if desired.
Bake 350°F for 15 minutes or until the edges are golden brown. Let cookies sit on the pan for a few minutes to “set up” before moving the cookies to cooling rack.
Make sure you hide some for yourself because they go fast!
There is nothing quite like the aroma of freshly baked bread, unless it’s eating freshly baked bread.
This loaf can be made in just under 2 hours and is easy and really delicious. The only problem I have with this loaf is that it does not last very long.
It gets gobbled up super fast.
Dry Ingredients: Combine in the bowl of a stand mixer
- 3 ½ cups bread flour
- 1 teaspoon organic sugar or coconut sugar
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt (non-iodized like Himalayan Pink Salt)
Wet Ingredients: Combine in a glass measuring cup
- 1 ½ cups warm water (heat 30 seconds in a microwave until the water feels warm to your finger tip)
- 1 Tablespoon olive oil
Using a dough hook, mix the dry ingredients on low speed. Slowly add the wet ingredients, mix until it is all combined.
Set the timer and knead on medium speed for 10 full minutes.
The dough will look wet and sticky. It is and that is the way it is supposed to be. A wet dough will give you the bigger holes Ciabatta is known for. Resist the temptation to add more flour! At 10 minutes kneading time, the dough will be perfect.
Remove the dough hook; cover the bowl with plastic wrap or a clean kitchen towel. Allow to rest for 15 minutes in a warm area. (Your oven on bread proofing setting is perfect)
In the meantime, prepare a sheet pan with parchment paper (or Silpat sheet), lightly dust with cornmeal and set aside until needed.
Generously flour a surface to put the dough on after 15 minutes. Plop the entire dough mass onto the flour and dust the entire surface with flour so your hands don’t stick to the dough.
Press the dough into a rectangle, fold into thirds, and then repeat. Do not knead the dough, just lightly pat it into place. Pat, pat, pat, just lightly.
Shape the dough into a rectangle and place onto the baking sheet. Loosely cover and let rise for 45 minutes.
While the bread is rising outside the oven, preheat the inside of the oven to 425° F.
After the bread has risen for 45 minutes, spritz with water and place it into the oven. The water will help give the bread a crisp crust.
Bake for 30 minutes. Remove from the oven and allow the bread to cool completely before slicing.
Shelf life: 3-5 days or until gone, typically the same day it’s made.
These spiced pecans are from China Grove, NC. A friend of our has a grove of pecans that produced a bumper crop this year. The three boys use the pecans to raise money for music instruments. So it is a great cause to support.
I look forward to the Helms Farm Pecans every year.
There are so many spiced and candied nut recipes out there, you can modify any one of them to fit your tastes. Personally, I love the sweet, salty, slightly hot flavor of these nuts. The warm spices enhance the amazing flavor of the roasted nut, the chili powder gives a slight amount of entertaining heat and the sugars make them indulgent.
Imagine these with fresh pears and bleu cheese! Now, that is an amazing platter to put out with pre-dinner wine and champagne.
Candied Spiced Pecans
Pre-heat the oven to 300°F.
Line a baking sheet with parchment or use a silpat.
- 1 ounce egg white (1 white from 1 large egg)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1-1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound raw pecan halves
Beat the egg white to soft peaks. If it is properly beaten, there will be no liquid in the bottom of the bowl.
Tip: Wipe the bowl and beaters with vinegar to remove any possible oils that may be on the surface. This will ensure a successfully beaten egg white.
While the egg white is beating, mix the sugar and spices in a small bowl.
When the egg is properly beaten, add the seasonings.
Fold in the pecans and toss to evenly coat all of the nuts. Separate any nuts that stick together.
Spread onto a lined baking sheet and roast in the oven for 30 minutes. Stir them occasionally for even roasting.
Cool, separating any nuts that stick together again after roasting.
Package and present as a wonderful gift for anyone!
Please be aware that if you put these out for a party, they will disappear fast! I suggest you save them for a small group.
- Jami Mitchell’s Spicy Pecans with Cranberries (fox4kc.com)
- Spiced Nuts With Fresh Herbs (putneyfarm.com)
- For More Than Just Pie! Pecan Halves – Ingredient Spotlight (thekitchn.com)
- Pecan Dreams (offonatangent.blogspot.com)
- homemade cinnamon sugar candied nuts. (sallysbakingaddiction.com)
- Candy Brandy Pecans (sweetheatchefs.com)