The Rosiethon. Day 6 Of Christmas Baking. #23. Caramel Pecan Cookies.

Caramel Pecan Cookies That picture makes my mouth water.

Caramel Pecan Cookies For crust: Prepared Basic Butter Cookie Dough For caramel pecan layer: 1 1/2 cups sugar 1 cup heavy cream 3/4 stick unsalted butter, cut into bits 1 tsp vanilla 2 cups pecans, toasted and coarsely chopped Prepare crust layer according to instructions here. While crust is cooling, make the caramel layer. Cook sugar in a heavy 3-quart sauce pan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream. Caramel will harden and steam vigorously. Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, then cut into squares. Always double check your mise en place. When I got over to Zippy and Zoe's, I realized I'd forgotten the sugar.

That's better.

Heat sugar over moderately low heat, without stirring.

When it starts to melt, stir with a fork.

This is the color you want. Deep caramel.

You should tilt the pan and pour the cream down the sides, but I only have 2 hands.

Keep cooking. The caramel will dissolve.

Eventually.

Remove from heat and stir in butter, vanilla, and salt.

Stir in nuts.

Pour caramel onto prepared butter cookie crust.

Bake at 375 degrees for about 20 minutes, until caramel is bubbling.

Cool completely before cutting.

The Rosiethon. Day 6 Of Rosie's Christmas Baking. #22. Basic Butter Cookie Dough.

Today I'm making a double recipe for Basic Butter Cookies. These go into 2 - 9 x 13-inch baking dishes, so if you only want to do one, halve the recipe. The dough can be made ahead, rolled into a log, wrapped in plastic, and chilled. The dough is evenly spread out in a 9 x 13 pan and partially baked. While the base cools, I prepare two toppings - a chocolate brownie one and a caramel pecan one. Hence, the reason why I double the recipe. Both toppings are wonderful.

Doubled Recipe For Basic Butter Cookie Dough Fits into 2 9 x 13-inch pans. If you like, you may halve it, and only do one of the toppings, or you could halve the two topping recipes and use one on one half and the second on the other half. The cook time is the same for both. 4 cups flour 1 tsp baking powder 1 tsp salt 3 sticks unsalted butter, softened 2 cups sugar 2 large eggs 1 tsp vanilla Whisk together flour, baking powder, and salt. Beat butter and gradually beat in sugar in large bowl until light and fluffy. 3 minutes with standing mixer. 6 minutes with handheld. Beat in eggs and vanilla. At this point, you can form the dough into 12-inch logs and wrap up in plastic and refrigerate, waiting until later to finish. Or, you can press evenly onto prepared 9 x 13 baking dishes. To prepare, butter the dishes, butter foil, and line dishes with foil. Press dough evenly into baking dish, using plastic to spread out and prevent dough from sticking. Chill. Bake at 375 degrees about 25-30 minutes until golden brown. Cool in pan on rack for 20 minutes. Leave oven on. While the crusts cool, prepare your toppings, which will be my next two posts. Chocolate Brownie topping Caramel Pecan topping

I beat the butter for a minute or so, then gradually beat in the sugar, then continued beating in a standing mixer for 3 minutes, until pale and fluffy. I beat in the eggs and vanilla. Then I reduced the speed to low and beat in the dry mixture.

I halved my dough and ...

... turned out onto my prepared buttered pans with buttered foil.

Work with it. You want evenness, so you can spread it out.

Using plastic wrap on top and a mini rolling pin, evenly spread the dough.

Thusly. Chill until firm. About 20 minutes.

I baked the bases in a 375 degree oven for about 25 - 30 minutes. Until golden brown. Take out and let cool for twenty minutes. While the bases are cooling, prepare your toppings: chocolate brownie and caramel pecan.

Outer Banks Voice Twelve Days Of Christmas Baking. Day 11.

Design by Daughter Hawthorne.

Welcome back to the Rosithon. Day 11 - Holiday Biscotti on the Outer Banks Voice.

Outer Banks Voice Twelve Days Of Christmas Baking.

Design by Daughter Hawthorne.

The Rosiethon continues. Day 10 of my Twelve Days of Christmas Baking for the Outer Banks Voice. Meringues.

The Rosiethon. Day 5 of Rosie's Christmas Baking. #20. Hazelnut Truffles.

For an intense chocolate experience, try these dense, decadent, chocolate hazelnut truffles. It's a chocolate and hazelnut base with a chocolate ganache on top.

I'm making a double batch of these truffles, since they're that good and I give a lot of Christmas Goodies. Simply half the recipe for one 8-inch square pan. Chocolate Hazelnut Truffles For hazelnut base: 2 cups hazelnuts, toasted 1 1/2 cups flour 1 cup sugar 1 tsp salt 1 stick unsalted butter 12 oz bittersweet chocolate, chopped 4 eggs Heat oven to 350 degrees. Prepare 8-inch square pans by buttering and dusting with cocoa powder. Finely grind nuts in food processor with flour,sugar, and salt. Melt butter. Remove from heat and add chocolate, whisking until smooth. Add eggs 1 at at time, beating after each addition. Whisk until smooth. Stir in nut flour until just combined. Spread batter evenly in prepared pans and bake about 15-20 minutes, until a tester inserted in center comes out with crumbs adhering. Cool completely in pan on a rack, at least 2 hours.

Combine toasted hazelnuts with flour, sugar, and salt.

Process.

Melt butter, add chocolate, and whisk until smooth.

Add eggs to chocolate mixture, one at a time, beating after each addition.

Add in nut flour.

Mix until just combined.

Pour into prepared pans.

Use a piece of plastic to roll the dough evenly.

Ready for baking.

350 degrees about 15-20 minutes. Let cool.

Next, I'm making a chocolate ganache to pour over top. For ganache: 4 large egg yolks 2 cups heavy cream 1/4 tsp salt 24 oz bittersweet chocolate Lightly beat yolks. Bring cream and salt to boil then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170 degrees. Do not let boil. Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base, smoothing with offset spatula. Chill, covered, until firm, at least 5 hours. Cut into squares.

For ganache: 4 egg yolks 2 cups heavy cream 24 oz bittersweet chocolate

1/4 tsp salt

Mix salt and heavy cream. Bring to a boil.

Pour half of the hot cream into the yolks ...

... whisking constantly.

Pour yolk mixture back into cream.

Return to heat, whisking, until ...

... temperature reaches 170 degrees.

Remove from heat and add chocolate.

Whisk until smooth.

Pour over hazelnut base.

Smooth ganache with an offset spatula. Chill, then cut into squares.