So, when Jane Doiron asked if I would like to giveaway her cookbook on the blog, I said "of course!" because....
a. one can never have too many cookbooks, and
b. bloggers with cookbooks are a good thing. *ahem*
I fully intend to try the main courses out, but you know me, I zeroed in on the sugar pretty quick.
Let's start with breakfast....Mini Pecan Pie Muffins! I had to try them. FIVE ingredients and they DO taste like pecan pie!
My mom used to make little pecan tarts, we called them Pecan Chewies, for my Uncle Mike every time he came to visit. These reminded me A LOT of those, but without the crust. Uncle Mike, are you reading? You need these! ;)
Next up...Snickerdoodles.
I have a confession. It's a biggie. I've never made snickerdoodles. I don't even think I've ever eaten a homemade snickerdoodle.
These.Are.Incredible. Why didn't you guys tell me!?!?! Soft, buttery, cinnamon-y...perfect with a cup of tea or a glass of milk....or a beer. {I'm just sayin'.}
Here's another confession. I did share some with my sister, but these in the ribbon? I immediately untied and ate them.
Mini Pecan Pie Muffins
(recipe courtesy of Jane Doiron, Make-Ahead Meals)
1 c light brown sugar
1 c pecans, chopped
1/2 c flour
2/3 c butter, melted
2 eggs, beaten
Spray 20 mini muffin cups with nonstick spray (I used butter); set aside. Preheat the oven to 350.
In a medium bowl, mix all of the ingredients together. Spoon the batter into the muffin cups evenly.
{I ended up with a little extra batter and instead of eating it like I normally do, I overfilled the cups. I shouldn't have...don't follow my bad example!}
Bake for 18-20 minutes. The edges will be crispy. Do not overbake. Remove the muffins and cool on a wire rack.
~Freeze~
When the muffins are completely cool, place them in a freezer bag and freeze up to 2 months.
Snickerdoodles
(recipe courtesy of Jane Doiron, Make-Ahead Meals)
2 & 3/4 c flour
1 & 1/4 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt
1/2 c butter
1/2 c shortening
1 & 1/2 c sugar
2 large eggs
2 TBSP sugar
2 tsp cinnamon
Preheat the oven to 350. Line cookie sheets with parchment paper, set aside.
In a medium bowl, mix the flour, baking soda, cream of tartar and salt; set aside. In another bowl, cream the butter, shortening and 1 & 1/2 c sugar. Blend in the eggs at low speed.
Add the flour mixture (I did this in 3 additions), and mix until combined.
In a small bowl, combine the remaining sugar and cinnamon.
Roll 1 TBSP of dough into a ball and roll in the cinnamon-sugar mixture. Place dough on cookie sheet, 2 inches apart.
Bake at 350 for 8-9 minutes. Do not overbake. the centers will be soft, but will set upon cooling. (A very thin cookie spatula helps in transferring because they are so soft.) Cool on a wire rack. Makes 4 & 1/2 dozen (I made mine a little big...I got about 30.)
~Freezing directions~
Place the sugar coated cookie dough on a large sheet pan in a single layer. Cover with plastic wrap and freeze 2-3 hours. Place the dough in a labeled freezer bag. Write the baking directions on the bag. Freeze up to 2 months.
{Tweet it for an extra entry...and leave a separate comment.}
The winner will be chosen randomly Monday, January 18th at 8pm CST. Thanks for entering! You can take a closer look at Make-Ahead Meals for Busy Moms here on Amazon!
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