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Dark Chocolate Pecan Cookies

My parents visited me last month around Thanksgiving and brought with them a massive 5 pound bag of pecans. It actually says “MAMMOTH” pecan halves on the bag. tehe! I am proud to say that I have already made it through half of the bag, thanks to these cookies and a massive box of chocolate that Tina gave me in her “I’m moving away! Here take everything!” party. tehe! That box is almost gone as well.

If you are looking for an ultimate chewy, holy moly, I love pecans and chocolate cookie, this is the one! :-D Taste tested approved!

Chocolate Pecan Cookie Dough

It’s crazy easy because those are the types of recipes I, uh hum, you can do at 10pm at night on any random day of the week. Start by melting the butter, I actually do it in a large bowl, and then add all the other ingredients. Both sugars, whisk well! Then the egg! Then the dry on top- flour, vanilla, salt, baking powder. and stir! Then lots of chocolate and pecans and you’re set. Well almost.

You’ll notice the dough is just a bit soft for what you’re used too for cookies. Stick it in the freezer for 10 minutes or the fridge for a bit longer and the texture will change to easily scoop-able, “I’m ready to bake!” cookie dough!

Make golf-ball sized balls of dough and place about 3 inches apart on a parchment lined cookie sheet.

Chocolate Pecan Cookies

Bake until you smell them! They will be golden brown on top and just a smidge cracked.

Chocolate Pecan Cookie

One of my first baking tips on this blog was- Your nose knows! It’s SO true. A foolproof way of making cookies, unless you have a cold. Here’s an awesome video on the science of baking cookies.

Chocolate Pecan Cookies

Recipe: By me! Molly Wilkinson

1/2 c. butter, melted
1/2 c. dark brown sugar or muscavado
1/2 c. white granulated sugar
1 egg
1/2 tsp. vanilla
1 1/3 c. flour
1/2 tsp. salt
1 tsp. baking powder

1 c. pecans, chopped

1 c. dark or bittersweet chocolate, chopped

Melt the butter and then whisk in both sugars while the butter is still hot. Whisk in the egg (the batter will lighten in color and become smooth). If you are adding liquid vanilla, whisk it in now as well. If it is powdered vanilla, add a pinch in with the dry ingredients.

Stir in the flour, salt, and baking powder. Then the chocolate chips and pecans. Chill in the freezer for 10 mins or the fridge for 20.

Form into golf ball sized balls, and place on a parchment lined baking sheet. Bake at 325 degrees F or 160C for 9-10 minutes or until you start to smell the cookies and they are golden brown on top and slightly cracked.

Enjoy!

13. December 2013 by Molly
Categories: baking tips, chocolate, chocolate chips, cookies, pecans | 2 comments

One Pie Per Person! Happy Thanksgiving!

Just one last Thanksgiving installment this year! A couple of pictures from Thanksgiving back home. I beamed in from Paris via Skype and was set a place at the table. haha! Just like Sheldon in the Big Bang Theory as my mom said.

Yup and the pie to ratio person was equal! haha! Four pies: Pumpkin, Pecan, Apple, and Cherry this year!

It was sad not to be there in person, but definitely great to be able to join in the fun! :-)

Skype Thanksgiving DSC06147 DSC06140 DSC06205 DSC06181 DSC06152 DSC06208 DSC06207

 

Hope you had a Happy Thanksgiving!

29. November 2013 by Molly
Categories: thanksgiving | 2 comments

Thanksgiving Prep in the Wilkinson Household

I chatted with my mom over Skype a couple of days ago to interview her about our family’s dressing recipe that we have had every year for as long as I can remember. While I was talking to my mom they were preparing for a snowstorm which in Texas means about a centimeter of sleet or snow and that everyone will go bonkers and buy everything in the grocery stores. Well my mom the ever preparer for Thanksgiving (we’ll get into that later), had gone to the store that morning to get all necessities that could be bought before the mad rush later in the week. Well with the snowstorm, wait, “snowstorm”, everything was gone. I received a report of the sad state of what remained from the ingredients they wanted to buy: three moldy yellow onions, one last bunch of carrots, and soft oranges. It was very sad. A grave situation with Thanksgiving just a couple days away.

Thanksgiving Dinner 2012

Preparations for Thanksgiving begin a month in advance in my family. There is a Thanksgiving recipe folder with years of meticulous magazine clippings and notes and a schedule to abide by. The table is decorated at the beginning of November with the sole purpose that then it can be enjoyed the whole month.

Thanksgiving Table 2012

 

A couple weeks before the fridge/freezer/pantry are cleaned out to make room for the ingredients needed for the dinner. Staples (flour, sugar, butter, etc.) that can last several weeks are bought at the beginning of the month. A grocery list is made with all ingredients needed and then divided up by what can be bought in advance and what needs to be bought at the last minute. The stores are absolutely crazy the day before Thanksgiving so we try to go two days before for any fresh ingredients including the Turkey. Then we still have the day of for any of those last minute- yikes! I forgot cream moments. haha! Because let’s face it, I ALWAYS forget an ingredient. Just one. But an integral one. Thanks dad for running to the store. :-D

Why not buy the Turkey earlier? Because it takes up a lot of space in the fridge, and the grocery store can keep it at a cooler temperature.

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So that gets us to two-three days before Thanksgiving. Pies are always made the day or two before. My fav, Mashed Sweet Potatoes, can actually be made even further in advance and frozen. I wrote down the recipe for y’all last year. :-D

Thanksgiving Rolls 2013

The day before: Rolls are made and allowed to rise in the oven overnight. The turkey is brined. Cornbread and Biscuits for the stuffing are made and actually left out to dry out. Curious!

The day of: Turkey in the oven! Then we make the remaining recipes that weren’t made the days before! We usually eat about 4pm then take a little bit of a break and eat PIE! nom!

Cranberry Sauce- Thanksgiving Individual Green Bean Casseroles- Thanksgiving

Happy Pre-Thanksgiving Prep Days! :-D

All pics are from last years Thanksgiving in Texas!

26. November 2013 by Molly
Categories: thanksgiving | Comments Off

Thanksgiving Recipes! Thanksgiving Links!

I’m busy thinking about Thanksgiving in Paris having celebrated it a couple weeks ago in all it’s awesome glory. I think I was recovering from a food coma while running an 8K… Bad decision- what? Never!

Thanksgiving is in full swing back at home in Dallas despite a doom inducing snowstorm of a possible 1cm ground coverage. It’s actually colder in Texas than it is in Paris right now. bahahaha!

Are you still looking for a Thanksgiving menu? Check out the menu of our Thanksgiving meal a couple weeks ago. The post contains links to different great recipes as well including a make-ahead gravy recipe and an entirely from scratch green bean casserole.

Also take a look at my Grandmother’s stuffing recipe. We’ve been making it for years and it is delicious.

Compilation of Thanksgiving Recipes/Ideas:

The Brown Eyed Baker’s 2013 Thanksgiving Menu

The Simplest, Easiest Method for Cooking a Turkey from The Kitchn

Curious how much Turkey to estimate per person?

Thanksgiving Recipes from the Pioneer Woman in all their Southern Glory

I even found a link on suggestions of what to wear to head the Food-baby bump. Completely serious. haha!

Love this idea from Occasions Online. Skewer cranberries, freeze, and add to a glass of champagne to keep it cold!

WaitingonMarthaHolidayStyl__RusticWhitePhotography_WaitingonMarthaCocktailsRusticWhite001_0

 

Step by Step (with Times) Thanksgiving Prep for a Make-Ahead Meal

Cute Cute DIY Place Card Holders. This one is by Almost Makes Perfect turkey-place-card

Treats for the big day? I stand by the pumpkin pie recipe on the Libby’s Pumpkin Puree can. :-) Make it triple easy and throw in a pre-made pie crust by Pillsberry. Blasphemy you say! ok ok- Pies are the way to go for Thanksgiving but you can do other things. I have quite the soft spot for pumpkin…

Maybe a Pumpkin Trifle from Dashing Dish?

A Pumpkin Spice Latte Cheesecake from Pastry Affair is also acceptable. :-D

Pumpkin Spice Latte Cheesecake Pastry Affair

Love my friend Jen’s idea to make these pie bars from Food & Wine- pumpkin, pecan, or lemon cranberry! Easy to serve to large crowds.

And I’m completely in Love with this cake from Sweetapolita: The Autumn Delight Cake.

autumncake Sweetapolita

Last but not least- what to do if you drop that pumpkin pie? Thank you SousStyle Male Mondays. haha!!! This is for you Tina.

Check out my Thanksgiving~Gobble Gobble Pinterest board for more ideas. I’ll be adding to it throughout the week.

Stay warm!

26. November 2013 by Molly
Categories: thanksgiving | 8 comments

My Grandmum’s Dressing Recipe~

I called my mom on Skype last night to interview her about this recipe (beaming in all the way from Paris!). I was corrected within two seconds that no! It was not stuffing, but dressing! Pourquoi mommy dearest? Well! Because it is not cooked in the bird.

So there you have it folks:

Stuffing = Cooked in the Turkey!

Not to be confused with Dressing which is… you guessed it… not cooked in the bird!

IMG_3263

The recipe has been passed down through three generations. My grandmother would actually make two 13×9 casserole dishes of stuffing. One for Thanksgiving, the other…. frozen for Christmas. ick! Not sure how I feel about that. Or was it a time-saving technique? hm.

My mom’s addition to the recipe: actual measurements! haha!

It’s actually unique in that it combines two stuffing dressing traditions in the US. Dressing and Stuffing are based in bread. The North typically works with a white bread that has been dried out. The South.. the most southern thing there is- Cornbread! nom! My family’s recipe combines the two: half cornbread/half biscuits. hm but I guess biscuits are rather Southern as well. :-D So perhaps a bit more Southern than Northern.

IMG_3259 IMG_3258

I called my mom about three weeks ago for the recipe, right before they were planning on flying to London. I wanted to make it for our Parisian Thanksgiving celebration that weekend. What I received was a recipe that was three pages long. In typical Molly-style, I started it the night before the get together at about 8pm. At about midnight, three glasses of wine in, the dressing was done and had a corner missing, strategically not pictured in the photo below. ;-) American Stuffing

Top Tips from the Madre:

- Make the biscuits and cornbread the day before if possible or dry out the cornbread in the oven for about 30 minutes at 200 degrees after it has cooled.

- Don’t overcook the onions and celery! Mushy.. onions… stuffing..

- The recipe is made with a dryer cornbread. Most cornbread is sweet and contains quite a bit of liquid which doesn’t lend itself to dressing.

- Toasting the sage ups the flavor. To do this pick the leaves off fresh branches of sage. Lay on a parchment lined baking sheet in one layer. Toast in the oven for 20-40 minutes at 200 degrees until leaves are completely dried out.

- Adding dried cranberries is a dynamite idea.

- We usually half the recipe! The full recipe makes enough servings for 12 people.

IMG_3270

Tips for Making Dressing/Stuffing in France:

- Sage is hard to find- dried or fresh! Ask at the market. You might just find some hidden. :-) I actually did the whole recipe just using the sage sausage and it turned out just fine!

- Marks & Spencer’s has sage sausage which is perfect for this recipe.

- Cornmeal is also difficult to find. You can substitute with polenta- it’s just a bit grainier. Here’s a Polenta Cornbread Recipe.

- For buttermilk, use lait fermente found at the supermarket or add some lemon juice to regular milk and let it sit for 5 minutes before using.

- Use Type 55 flour. If using other types, add just a bit more to make up for the difference in weight.

 

The Wilkinson Family Dressing Recipe:

3 1/2 cups cornbread, dried out and broken into medium sized pieces (read notes above)

6 cups of biscuits, cooked then broken into medium sized pieces

4-8 tablespoons butter

2 1/2 cups celery, finely chopped

1 1/2 – 2 cups yellow onion, chopped

1/2 bunch of parsley, chopped

3/4 lb. sausage, sage flavored if available, removed from casings

3 eggs beaten

About 4 1/2 cups chicken broth

1 tablespoon dried sage

3/4 teaspoon salt

1/2 teaspoon ground pepper

Make the cornbread, one 8×8 batch (see below for recipe). Make double the biscuit recipe. Allow the cornbread to dry out overnight or see note above about drying it in the oven. Break the cornbread and biscuits into medium sized pieces and measure the appropriate amount into a large bowl.

Saute the sausage breaking it into pieces. Drain on paper towels and set aside. (Try not to eat too much haha!)

In a separate skillet, melt about 5 tablespoons of butter and saute the onions, celery, salt, and pepper about 10-15 minutes until tender and translucent but not brown. Turn off the heat and stir in the dried sage. Let cool.

Add the sausage and onions/celery to the bowl containing the biscuits and cornbread. Add parsley and toss together gently.

Then add the beaten eggs, again tossing gently. Then the chicken broth starting with 3 cups and 3 tablespoons of melted butter. Stir together adding more chicken broth if necessary. The dressing should be moist but not wet and runny (very important).

Spoon into a large (13×9”) lightly greased pan. Cover with foil and bake at 325 for 40 minutes. Increase the heat to 425 and remove foil cooking another 5-10 minutes or until the top is lightly browned. Serve with gravy.

 

Buttermilk Cornbread

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup well shaken buttermilk

2 large eggs

1/2 stick (4 tbl) butter, melted and cooled

1/2 tsp finely chopped sage

Preheat the oven to 425 degrees and butter an 8×8 pan.

Whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk together the remaining ingredients.

Add the liquid ingredients to the dry ingredients and stir together. Pour into the prepared dish and bake until golden, about 25 minutes.

For the stuffing, make the night before, or once cool, break into pieces and dry out in the oven at 200 degrees for about 30 minutes.

Makes about 7 cups of coarsely crumbled cornbread.

 

Bird-Head Buttermilk Biscuits

Recipe from The Lee Bros. Southern Cookbook.

Makes about 16 2-inch biscuits (make 2 batches if you are making the full recipe of dressing)

2 1/4 cups cake flour or 2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon plus 1 teaspoon sugar

1 teaspoon salt

4 tablespoons cold butter, cut into small pieces

2 tablespoons shortening (Crisco), cut into pieces

3/4 cup whole or lowfat buttermilk

Preheat oven to 400 degrees.

In a medium bowl, mix together the dry ingredients (flour, baking powder, sugar, salt). Cut in the butter and shortening using your hands or a pastry blender until the mixture resembles coarse crumbs with a few pea sized pieces.

Stir in the buttermilk until the dough just comes together. Turn out onto a floured surface and pat or roll into a rectangle about 1 inch thick. Now we’re going to fold it into thirds to create those delicious layers.

Fold the rightmost third into the center and then the leftmost third over top like a wallet. Turn the dough a quarter turn and pat it out into a rectangle like you did before. Repeat these folds one more time then pat out once again.

Use a 2 inch biscuit cutter, or a knife to cut biscuits. Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 15-20 minutes until the top is golden brown.

Happy Thanksgiving! Enjoy this slice of heaven with lots of gravy. :-)

25. November 2013 by Molly
Categories: savory, sides, thanksgiving | 2 comments

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