Butter Pecan Cookies

Gonna keep this post short and sweet! These cookies are perfect for when you’re in the mood for something salty & sweet!!!

The same dough recipe as my chocolate chip cookie recipe! Instead of chocolate chips, I add 1 cup of chopped pecans and 1 cup of toffee bits!

Before baking, I roll 3 tbs of the dough into round balls and place on baking sheet. Lightly sprinkle each ball of dough with a few crumbles of more pecans, gently press extra pecan crumbles down onto the dough without pressing too hard and misforming the ball shape. Then sprinkle a tad of salt on top and stick into the oven until golden brown. So so good!!

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Ingredients:

- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups light brown sugar
- 1 1/4 cup butter
- 2 eggs
- 2 tsp vanilla
- 1 cup chopped pecans  
- 1 cup toffee bits 
- 1/4 cup chopped pecans
  For topping
- salt for garnish

Instructions:

Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter with the sugar until well combined. Add in the eggs one at a time followed by the vanilla extract. Next, incorporate the dry ingredients into the butter and sugar slowly.

Careful not to over mix the dough. Once the flour mixture is well incorporated, with your hands mix in the pecans and toffee bits.

Stick the dough into the refrigerator for at least 30 minutes. Once chilled, form 3 tbs worth of dough into balls and place on a large cookie sheet 3 inches apart. Sprinkle each ball of dough with a few more pecans and a touch of salt. Bake anywhere between 16-20 minutes or until golden brown.

Classic Tres Leches

Hoping all you amazing mommas had a very happy Mother’s Day today! We had a blast! Luke was actually scheduled to be working today, but last minute, he was able to arrange having the day off… so glad he did!

We started the morning off by going to my mother in laws! She just had a knee replacement, so she wasn’t able to get out and about with the festivities at my moms house today. I took her a plate of some yummy butter pecan cookies! I will be posting those as well this evening…

After our brunch with her, we went over to my moms house, which is just down the street and we had a pool day! It was so much fun, but it was really hot and now I’m pretty drained from the day.

Anyway, so my grandma had a really rough year this year, medically, so we were especially grateful that we were able to celebrate another mother’s day with her! So this post is dedicated to her! It was her request that I make her a tres leches cake for Mother’s Day! This also happens to be Luke’s favorite cake on earth!

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I have had many versions of this cake! Personally, I do not prefer the cake to be completely soggy because it kind of grosses me out lol, but I like for the bottom half of the cake to be moist and the top half to be a normal consistency! I made two of these cakes last night so I could try to get my measurements right…

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Adding extra baking powder helps with this… Naturally all the milks you add to the cake sink down and settle at the bottom of the cake, so adding a bit more of baking powder will help your cake rise higher. This also helps with the cake not being too sweet. Sweetened condensed milk is like ultra sweet!!!

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Also, my grandma was really tired today and she ended up falling asleep on the recliner during our lunch. When my grandpa asked if she wanted to go home, she said “give me my cake first! I want cake!” Lol.

This is a real simple recipe that is very enjoyable! I hope you enjoy it too.

Serving size: 12
Prep Time: 30 minutes
Cook Time: 25 minutes
Cake sets in refrigerator over
night

Ingredients:

For the cake

- 1 1/2 cup all purpose flour
- 1 1/2 tbs baking powder
- 1/2 tsp salt 
- 3 eggs
- 1 cup sugar
- 3 tsp vanilla 
- 1/2 cup milk

For the 3 milk mixture 
- 12 ounce can of evaporated 
  milk
- 14 ounce can sweetened 
  condensed milk
- 1 1/2 cup heavy cream

For the whip topping

- 1 pint heavy whipping cream
- 1/2 - 3/4 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- strawberries for garnish

Instructions:

Preheat the oven to 350 degrees and lightly grease a 9x 13 inch baking dish.

In a medium bowl, combine the flour, baking powder and salt. Whisk together and set aside. In a large bowl beat the eggs and sugar together. Add in the vanilla, mix and set aside. Pour half of the flour mixture into the egg mixture, incorporate together, then pour the milk into the bowl, then the remaining flour mixture.

Once all combined pour the batter into the greased baking dish and bake 20-30 minutes or until a toothpick inserted into the center of the cake comes out clear.

Let the cake cool completely. In a medium bowl, combine the cream, evaporated milk and condensed milk. Whisk the milks together until combined. Take a toothpick and poke holes all over the entire cake. Next take the milks and pour over the cake. Cover and set in the refrigerator 8 hours or overnight.

For the whip topping, take your cream and pour into a large cold glass bowl. Mix with an electric mixer on high speed until the cream thickens into whipped topping consistency. Slowly incorporate the powdered sugar, vanilla and cinnamon. Spread the topping evenly over the cake and garnish with strawberries before serving.

Chocolate Chip Buttermilk Muffins

First of all, before I dig into this post I just have to share a little story with y’all.

There’s something about baking muffins that makes me extremely nostalgic. Why you might ask? Because back when Luke and I first started dating, I baked him my blueberry buttermilk muffins and I seriously think that’s what sealed the deal for him! Hahahaha.

I’m not joking. When I made him those muffins, I think he was like “ this girl is wifey material.” So ladies, if you’re dating a guy you really like, make him these little sweets and you’ll be sure to steal his heart. Everyone knows a way to a mans heart is through his stomach! Lol

My buttermilk muffin recipe is a great versatile recipe that you can repeat every time and use over and over with different components. I use this base for strawberry muffins, blue berry muffins, banana nut muffins, you get the idea.

Anyway, you really can’t go wrong with this one, but I encourage you to have fun with this.  If you’re not in the mood for chocolate, switch the last step for 2 cups of some type of fruit! You could add 1 cup of oatmeal, 1 cup of blueberries!

Thanks for reading

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Ingredients:

- 2 1/2 cups all purpose flour 
- 1 tbs baking powder 
- 1 tsp baking soda 
- 1 tsp salt 
- 1 stick unsalted butter, 
  melted 
- 1 3/4 cup sugar 
- 1 cup buttermilk
- 2 eggs 
- 2 tsp vanilla extract 
- 2 cups semi sweet chocolate 
  chips

Instructions:

Preheat the oven to 375 degrees. Line a muffin baking dish with liners and set aside.

In a large bowl combine the flour, baking powder, baking soda and salt then set aside. In a medium bowl combine the melted butter, sugar, eggs and vanilla. Make sure the butter is melted thoroughly, but cooked so that the chocolate doesn’t melt when it’s incorporated.

With a rubber spatula begin lightly folding the wet ingredients into the dry ingredients until just combined. Finally, fold in the chocolate chip morsels gently.

Pour the mixture evenly among 12 cup liners and bake anywhere between 15-25 minutes or until golden brown on top and a toothpick comes out clean from the center of the muffin.

 

 

The Perfect Chocolate Chip Cookie

Hey everyone! I’m really excited to share my all time favorite chocolate chip cookie recipe with you. This past week, I was really trying to get my body back on track… it seems I have gained a few lbs since starting this blog journey, lol. So I kind of wanted to cleanse my body of the sweets for a bit.

But then, thanks to social media, I saw Jessie James Decker posting about her chocolate chip cookies, and I thought to myself “screw the diet, I’m making cookies tomorrow.”

I had two cookies, they were my dinner since I decided to have a cheat day. Let me just tell you about these cookies. They are crunchy on the outside, soft and chewy on the inside. And whatever you do, do not deviate from this recipe lol. I do it all the time, even when I think I have nailed a recipe down. But this right here, is PERFECT.

This is my go-to recipe for chocolate chip cookies. It has a little more flour than your typical recipe, because I like my cookies to rise up a bit and have a lot of texture. Don’t ever skip out on the butter!! I use brown sugar only, not a combination of brown/granulated…. and finally, I could never determine if I preferred baking soda or baking powder best in recipe testing, so I incorporate both.

This cookie is so good, sometimes I make it without the chocolate chips. I will add below a couple points in nailing this recipe consistently every time.

  • Use real butter always unsalted at room temp
  • Use quality vanilla extract
  • Chill the dough for at least 30 minutes before baking
  • Scoop 3 TBS of dough when forming cookies
  • Do not press them down on the sheet
  • Baking time will always vary depending on your oven. I do not let the cookies come out slightly undercooked, I don’t like them to look pale in color. I let them become brown all over. Cooking time for me is perfect right at 19 minutes.

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Ingredients:

- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups light brown sugar
- 1 1/4 cup butter
- 2 eggs
- 2 tsp vanilla
- 10-12 ounces of semi sweet 
  chocolate chips

Instructions:

Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter with the sugar until well combined. Add in the eggs one at a time followed by the vanilla extract. Next, incorporate the dry ingredients into the butter and sugar slowly.

Careful not to over mix the dough. Once the flour mixture is well incorporated, with your hands mix in the chocolate chips.

Stick the dough into the refrigerator for at least 30 minutes. Once chilled, form 3 tbs worth of dough into balls and place on a large cookie sheet 3 inches apart.

Baking time can vary between 15-20 minutes. Remove cookies from the oven when they are brown all over. Let stand on baking sheet for 5 minutes then transfer to a cooking rack till they cool completely.

Cinnamon Pop Tarts

I’m back!!! For anyone who noticed, lol. I haven’t written in over a week! Which seems like so long… it was a very emotionally exhausting week for us. My mother in law had a knee replacement surgery on Tuesday and had unexpected complications the following day.

Thankfully, everything turned out okay and as of today, she is safely back home!! Whew. Also this week I interviewed to go back to work in real estate! I’m excited to get back into it. I hadn’t worked since January!! I miss being an agent and I’m ready to get back into the swing of things- in that department!!

So as we are getting back into the routine of things, I told Luke this evening that I needed to write. I’d been working on a pop tart post for a while….. and now, I’m soooo excited to share!

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These little treats were so good! So flaky, cinnamon-y, sweet, mmmmmm! I told my husband I didn’t think they were going to be good (I usually need 3-4 rounds of testing before writing) and really thought I wouldn’t be able to share tonight, buttttt I was wrong!! These were a hit! Hubby loved them, I loved them & of course even GM loved them too. I can’t wait to eat the rest of them tomorrow for breakfast.

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So I know how using a measuring ruler assists with evenly cutting dough, so that each pastry looks uniform. However, that’s not really my style lol. Sometimes I just like things to look rustic and authentic and to me, that’s what being home made is all about!! I just eye balled cutting the two layers of dough and just hoped my little pop tarts would fit evenly on top of one another lol. They weren’t too bad!

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Ingredients:

For the dough

- 2 cups of all purpose flour
- 2 tbs sugar
- 16 ounces unsalted butter 
  (cold)
- 1 egg
- 1 tsp salt
- 2 tbs milk

For the filling

- 1/2 cup sugar
- 1 1/2 tbs cinnamon
- 4 tsp flour
- 1 egg beaten

For the icing

- 1 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 1/2 tbs milk

Instructions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

To start the dough, add the flour, sugar, salt into a bowl and whisk together. Cut the butter into small pats and incorporate with hands. It should be very lumpy, but try to get all the loose flower integrated into the lumps. Next add the egg and milk, then incorporate as much of the butter into the dough as possible. Try to get an even dough consistency without lumps. There will be some, but that’s okay, kneed it as much as possible. Then cut the dough into two even pieces then individually wrap in cling wrap then place into the fridge for 20-30 minutes.

Liberally flour a clean surface to roll the dough onto. Form each dough into a large rectangle about 9 x 12 inches and about an 1/8 of an inch thick. Flour as much of the rolling pin, and top of the dough as needed if it begins to stick and becomes hard to work with. Cut the dough into thirds both length wise and width wise. Trim off the excess dough and set aside.

Repeat this method with the second dough. Trim off the excess dough and incorporate the extra dough to try and form another 1-2 rectangles. In total I was able to make 9 pastries.

Lay the first layer of pastries on your baking sheet. Beat one egg into a small bowl and set aside. In a medium bowl, combine the filling ingredients (sugar, cinnamon, flour)  and stir together to incorporate. Take a cooking brush and lightly coat each pastry on the baking sheet with some of the egg wash. Then take about a tablespoon of filling and add on top of the first layer. Once all the pastries have the filling, take the second Layer of dough and place atop each of the pastries.

With your finger tips gently press the seems of each layer of dough to seal  together. Take the edge of a fork and press into the outer edges. Next, take the cooking brush and lightly coat with more egg wash. Take a tooth pick and poke about 6-9 holes in each pastry to allow them to breathe while they bake.

Stick your baking sheet into the freezer for 15 minutes, uncovered. Then pop into the oven for about 30-40 minutes or until the pastries turn golden brown on top. Allow to cool on a baking sheet.

While the pastries cool, in a small bowl add the powdered sugar, Brown sugar, cinnamon and milk. If the consistency is too runny add a tablespoon of powdered sugar at a time. Till it’s thick icing consistency. Layer each pastry with the icing and let set for 10 minutes before serving.

Abuelita’s Hot Chocolate Cookies

Few things are better in life than chocolate. When I am sad, Chocolate makes it better. When it’s my birthday, I want a chocolate cake! When I’m in the mood to eat candy, I will only want dark chocolate. Chocolate is my go to!! I have made so many different variations of cookies and if you’d ask me what my favorite cookie of all time might be, I’d say probably chocolate chip lol. Chocolate is reliable. It’s never bad! Never, ever!!

Today’s cookies are pure chocolatey goodness. I ate two, but wanted so many more than that. At first bite they give you a crunchy outside and as you eat more, you get a warm, gooey, beautiful, fudgey- chocolate on the inside. Heaven!!

I dream about these kinds of cookies. I made them at my moms house tonight and left them behind because I knew if they were in my home tomorrow, I’d probably eat them for breakfast, lunch and dinner. Sigh….

A few notes to consider if you decide to follow my recipe. The batter is similar to chocolate brownies, in that it is a very runny batter. Do not make these cookies if you are in a hurry because they will need to set in the freezer for at least an hour before they head into your oven to bake.

I melted my dark chocolate down with butter in a double broiler, I didn’t use any cocoa powder. That makes for a better chocolatey taste and texture, in my opinion!

Please make sure that your eggs are room temperature before working on this. It allows the eggs to evenly disperse into the batter and will give you a more light and airy texture of a cookie.

The consistency of the batter once all is combined, is too runny to be able to scoop. I suggest freezing in a shallow dish, for about an hour or so. Basically, the batter just needs to thicken up so that it can be scoopable and formed into a ball. The end result of this recipe, I am very pleased with! I hope you enjoy them as much as I have! Thank you for reading.

Ingredients:

- 10 ounces dark semi sweet chocolate chips 
- 2 tablets of Abuelita's hot chocolate (6 ounces) 
- half stick of unsalted butter 
- 4 eggs at room temperature 
- 1 1/2 cup of sugar 
- 1 1/2 tsp Mexican vanilla 
- 1/2 tsp salt 
- 1/2 cup flour 
- 1/2 tsp baking powder

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a double broiler, combine your butter, the dark chocolate chips and the abuelitas tablets over a simmering boil. Stir the chocolate with the butter until it has melted then remove off heat and set aside.

In a medium to large bowl, add the room temperature eggs and sugar together. Beat with a mixture for about 5 minutes or until the eggs and sugar are creamy and well combined.

In a small bowl, sift the flour, baking powder and salt. Quickly mix together then set aside.

Take the bowl of the chocolate and begin folding it into the eggs and sugar with a spatula. Continue folding and incorporating until the mixture is completely Brown in color and you can no longer see the yellow.

Next, fold in your flour mixture. Keep folding until all the flour has disappeared and you are left with a soft light chocolate batter. Now pour your chocolate into a shallow dish, cover it, then allow to set in the freezer for at least one hour.

After the chocolate has set, scoop 2tbs worth of dough and form into ball shapes. Set on baking sheets two inches apart and bake anywhere between 12-15 minutes or until the outer edges are hardened and the tops of the cookies have cracked.

Allow to completely cool on cooling racks. Pour yourself a glass of milk and enjoy!!

Strawberry & Cream Scones

Okay y’all, let it be known that I absolutely love scones!! I’m so excited to share this post because these little treats are freaking delicious and they don’t really take a lot of effort!

So today my sister in law and my baby nephew were going to come spend the afternoon with GM and I. I told her I was going to bake something for her and asked her if she was a fan of scones! She said she had never had them before. I figured I’d make them anyway and just hope she would like them!!

I’m a big coffee drinker, so eating scones with a cup of coffee makes for the PERFECT breakfast, for me anyway!! They are typically not too sweet, but my SIL is not a coffee drinker, so I decided these would have to be a tad sweeter than normal because she wasn’t going to be enjoying them with a cup of coffee! So I added a sugary glaze over the top of these that did just the trick! OMG y’all, I’m obsessed with this recipe. I want it printed out on my fridge and I want someone to make these for me, fresh every morning.

I still had some leftover strawberries my grandfather had planted and for this recipe, I only used about a cup of fresh berries, which was perfect! When you take a bite of the crumbly bread, you get pops of fresh strawberry and the sweet glazed icing really just tied it all in together for me! Between my SIL, husband, granny and myself, these little babies were knocked out pretty quick. Seriously they are so good!

No lie, it probably took me 10 minutes to prep these! They were in the oven for about 20 minutes or so, so overall almost 30 minutes of time spent. Not bad, not bad! I want to make blueberry ones next, maybe with a lemon sugar glaze? Let me know if that sounds like a good idea.

Don’t be intimidated by making these! I would say its totally level “easy” in the baking department. Any non baker can pull these together!

I hope you enjoy 🙂

 

Ingredients:

For the bread

- 2 1/2 cups of flour
- 1/2 cup of sugar
- 2 tsp baking powder
- 1/2 tsp baking soda 
- 1 tsp salt
- 1 stick unsalted butter (very cold)
- 1 egg
- 1/2 cup whole milk
- 2 tbs heavy whipping cream
- 1 cup strawberries

For the egg wash

- 1 egg beaten 
- 1 tsp heavy cream

For the glaze

- 1 cup powdered sugar
- 1/4 cup heavy cream
- splash of vanilla
- pinch of salt

Instructions:

Bring your oven to 400 degrees. In the time it takes you to do the next steps, take your stick of butter and put it in the freezer to get it really cold. Cover a large baking sheet with parchment paper then set aside. In a large bowl, combine all the dry ingredients. In a medium bowl, combine all the wet ingredients. Now it’s time to take the butter out of the freezer and cube into small pieces. Once the butter has been cut, place it into the bowl of dry ingredients and use your fingers to combine it. It will be very crumbly/floury and look like a mess. If it’s messy, don’t panic, you’re doing it right.

Take your bowl of wet ingredients and add into the bowl of dry ingredients/butter. Use fingers to combine the dough together, it should still be lumpy. Take your cut up strawberries and fold into the doughy mixture!

On a clean work surface, cover with a large amount of flour, so you can knead your dough without it sticking. Before kneading, this is what your dough mixture will look like. Reference photo below.

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Now, you will use both of your hands to form the dough into the work surface to incorporate the ingredients and to shape the dough into a circle with about an 8-9 inch diameter. See photo below for reference.

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I continuously added flour as I was shaping my dough, because it was getting a little sticky. If that happens, just toss a little flour over the sticky spots and it will help you form the shape. Once your dough is in a circle, slice in 8 even pieces and place on the baking sheet about 2 inches apart. Take your egg and cream, beat together in a small bowl, and coat a small amount over each pastry. (I used a cooking brush my husband uses to coat BBQ sauce on his food with.) Place in the oven for about 20 minutes or until a beautiful golden brown color is on top of the scones.

While the scones cool, in a medium bowl combine the cream, powdered sugar, salt and  vanilla. If the mixture is too runny, add a bit more of sugar, if it is too thick, you can thin it down with more cream. Lightly drizzle the pastries with the glaze. Let stand for a few minutes and they are ready to serve! Thank you for reading!