Monday, July 25, 2011

Christmas Cookies

I love christmas! Christmas cookies are part of that added bonus of the holiday season. It's even better when you do Christmas in July.

3/4 cup butter, softened
1 cups white sugar
1 eggs
1 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoons white sugar
colorful sugar sprinkles

1. Preheat oven to 375F
2. Cream together butter, sugar, eggs and vanilla.
3. Sift in the flour, soda and salt.
4. Mix dry and wet ingredients, then shape into 1-inch balls.
5. Roll balls in colorful sugar sprinkles.
6. Place 2 inches apart on ungreased baking sheets.
7. Bake 8 to 10 minutes, or until slightly golden.
8. Remove immediately from baking sheets onto wired rack to cool.
9. Frost and top with more sprinkles.

Monday, July 4, 2011

Chocolate Espresso Pecan Pie ♥ Deep Dish

Happy July 4th!! Where would I be if I didn't bake a Chocolate Espresso Pecan Pie for America's Birthday! And Deep Dish Mind you. Not the prettiest picture, but certainly delish! ♥

1 1/2 cups pecan halves, chopped
3 eggs
1 tablespoon instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 tsp salt
1 cup corn syrup

1. Preheat oven to 375°F
2. Bake crust in preheated oven 5 minutes.
3. Remove to rack and cool completely before filling.
4. Sprinkle the pecans evenly on the bottom of the cooled pie shell and set aside.
5. Beat softened butter, sugar, and vanilla until light and fluffy.
6. Add in cocoa and salt and espresso powder
7. Add eggs in one at a time, beating after each addition, until smooth.
8. Pour in corn syrup and mix until thick and custard-like.
9. Pour mixture over pecans in pie shell.
10. Let stand 5 minutes; clear any remaining air bubbles by running a fork though.
11. Bake in oven for 45-55min or until edges pie center still only gives slightly.
12. Remove from oven
13. Cool on rack before serving (apx. 15min).