Jumbo Pecan Chip Cookies | #OXOGoodCookies

I couldn't send you off into the Halloween weekend without a proper sweet treat, now could I?

These Jumbo Pecan Chip cookies serve a dual purpose -- fueling you up for trick-or-treat madness, of course, but more importantly, helping to donate $100 to Cookies for Kids Cancer thanks to my friends at OXO!

There is nothing like Halloween to remind you of the joy and innocence that should be part of childhood, what with all the little princesses and ninjas and superheros running around in their costumes. Unfortunately, children are not immune to the serious illnesses that can affect us all, and many families will find themselves faced with the heartbreaking reality of childhood cancer.

Cookies for Kids Cancer was founded in 2008 by a couple who lived this nightmare with their own son, Liam. Though they could not control the outcome of the disease, they poured themselves into creating an organization that could help support the funding needed for the research to find new, improved therapies that could save a sick child's life.

So, when my pals at OXO asked if I'd be interested in sharing some cookies as a part of their #OXOGoodCookies campaign, I couldn't wait to "chip" in... get it?! ha!

With the help of OXO's amazing kitchen gadgets, baking up something festive was a snap.

If you don't already have one of these fantastic little cookie scoops {I own two}, I highly recommend picking one up before the holiday cookie-baking begins. They make portioning cookie dough {or meatballs, or melon balls, or...} SO easy, you'll wonder how you ever lived without one! As a bonus, the purchase of select baking items featuring the sticker below will go toward the $100K that OXO will donate to CFKC this year!

These cookies though. Drool. They're low-fuss to whip up and so easy to customize that you might just find yourself baking up infinite combinations {don't say I didn't warn you}. To go with the Halloween color scheme, I added orange pumpkin spice baking chips and mini semi-sweet chocolate chips to mine, along with some pecan bits for a little crunch. Using a double scoop of cookie dough will result in jumbo, ooey-gooiest cookies that are better than anything you'll find in a wrapper.

There's no "trick" and all "treat" when you bake up this recipe. Just a "frighteningly" easy way to be a good cookie for a faboolous cause!

Ok, I'm done with the puns now. Just bake the cookies, k? ;)

Jumbo Pecan Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks {12 tablespoons, 3/4 cup} butter, melted
3/4 cup brown sugar
1 tablespoon pure maple syrup
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup pumpkin spice baking chips
1/3 cup semisweet chocolate chips
1/2 cup pecan bits {or chopped pecans}

1. Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.

4. Add the chips and pecan bits {or whatever add-ins you choose} and mix well to distribute.

5. Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball.  Place them about 3 to 3 1/2 inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.

Note: If you prefer crunchier cookies, let them go a little longer until they're more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.

6. Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.

Fine Print!
- Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.
- OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
- *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts

Pumpkin Crackers

Every Friday morning, Cole and I head to Trader Joe's and do our grocery shopping for the following week. It has become such a part of our routine that the store employees recognize him and ask where he is if I ever pop in without him.

Now that the novelty of shopping at the uber-popular retailer has worn off {our location opened a little over a year ago}, it's become a lot easier to shop without distraction. I see you, Cookie Butter... but we've only got room for fruits and veggies in this basket.

I do, however, enjoy browsing the aisles for TJ's seasonal items because they often have creative twists on ordinary foods that inspire me to make my own spin-offs in the kitchen.

Now that we're halfway through October, shelves are filled with all sorts of pumpkin-filled treats. {For the record, the Gluten Free Pumpkin Pancakes are the only item that have managed to sneak into my shopping cart. They were good.} From Pumpkin O's cereal to pumpkin bagels to pumpkin soup... the most popular gourd of the season is in no short supply at TJ's.

When I spied their Pumpkin Cranberry Crisps last week, I felt inclined to try my hand at homemade crackers.{Naturally.} The only time I ever think to buy crackers is when I'm entertaining because they go well with spreads and cheeses and round out a party tray nicely. Plus, crackers and bread = my husband's kryptonite, so I try not to have them readily available to keep temptation at bay. Even though I probably wont make homemade crackers very often, I figured it's still a nice skill to have under my belt.

Three ingredients, no funny stuff, and way cheaper than those fancy "artisanal" crackers that come 5 to a package... I couldn't think of a reason why I shouldn't give it a try.

These really couldn't be simpler to make. Just toss flour, pumpkin and water in a mixer to whip up a simple dough, then roll, roll, roll those babies super-duper thin {and engage your core while you're at it for a quick "ab roller" style work out}, then bake until brown and crisp.

Voila. Seasonal crackers. {Admittedly, they really don't taste much like pumpkin, but do get that nice orange hue for some fall flair.}

I kept mine pretty plain -- just a sprinkle of sea salt on top -- but you could get creative and add fresh herbs to the mixture or sprinkle some seeds on top if you really want to jazz them up. And if you want to get really cute, punch out some shapes with a cookie cutter to drive the pumpkin point home.

Pumpkin perfection without any risk of falling into TJ's clever end cap snares! Sounds like a deal to me.

Pumpkin Crackers

1 cup all purpose flour
1/4 - 1/2 teaspoon salt {plus extra for sprinkling}
3 tablespoons canned pumpkin puree
About 4 tablespoons water*

1. Preheat the oven to 400 degrees. Prepare a baking pan by lining with parchment paper, or simply use a pizza stone. Let the pan or stone heat up with the oven.

2. In the bowl of a stand mixer, combine flour, salt and pumpkin puree. Add water 1 tablespoon at a time until a firm dough forms -- you don't want it to be too wet or sticky, so adding water slowly and watching for the desired consistency will help ensure that you don't add too much liquid.

3. Turn dough out onto a floured surface and knead it a few times until slightly elastic, shaping it into a ball. Set it aside and let it rest for about 20 minutes.

4. Divide the dough into 4 equal pieces. Roll each piece out as thin as possible using a rolling pin -- you want it to be as thin as you can get it so they bake up nice and crisp. Give it some elbow grease & work those abs, then you won't feel as bad as eating a few extra crackers. {If desired, cut out pumpkin shapes using a cookie cutter or a pizza cutter, or simply roll out into one thin, "artisanal-looking" piece.} Repeat with remaining dough.

5. Optional: Spray dough with a little olive oil {I just use my Misto} or non-stick cooking spray and sprinkle with desired seasonings like salt or sesame seeds.

6. Place rolled dough onto hot baking pan or pizza stone and bake for about 8-10 minutes or until they are browned and crisp.

Remove from oven and allow to cool -- they'll crisp up a little more. Once cooled, break large pieces into smaller shapes. Serve with spreads, cheese or dips.

Roasted Apple Bread

I do a lot of reading about blogging tips and keys to success, and what I've found is that most resources suggest very similar practices across the board:

• Be consistent in your posting so readers know when to expect your content.
• Share approachable recipes that the average person feels comfortable attempting.
• Provide value to the reader by sharing ways to save time, money and energy.

And then, when I'm done taking notes, nodding my head emphatically and thinking, "Yes, this all makes perfect sense!"... I turn around and DO NONE OF THOSE THINGS. ::: facepalm :::

As much as I'd like to follow the prescription to blog prosperity, I just don't have it in me to follow directions. {When it comes to blogging, anyway. I'm a rule-follower for the most part in real life.}

I've tried scheduling, creating an editorial calendar {which I do have but have a hard time sticking to}, creating stupid-simple things that can be reproduced by folks who can barely boil water, and sharing recipes that can be made "on the cheap." I've tried sharing tips and video {like, once} and step-by-step tutorials {but, gah, I hate those. So much.}. I've tried being a "good blogger", and you know what? It isn't for me. 

So, I will most likely never be a "Pioneer Woman" or write a million cookbooks or appear on The Today Show. {Don't cry for me, I'm ok with it.} But I will do what comes naturally to me and share whatever the heck I want -- fairly often but not like clockwork -- and hope that you all keep coming around so that I'm not talking to myself over here. 

But if not, that's ok, too. Because I will be happily stuffing my face with things like this Roasted Apple Bread. 

With a crunchy exterior and a soft, chewy interior dotted with roasted cinnamon-sugar apples, this bread is hard not to devour in one sitting. 

Yeah, it takes forever. It's kind of a mess to make. It's "easy" as far as bread-baking goes, but most normal people have no desire whatsoever to undertake the task of baking their own bread. I get it. 

But, oh my. The feel of squishing your fingertips into puffy, risen dough. The smell of fresh bread baking in the oven. The ability to share bread that came out of your actual kitchen, that you made with your actual hands. There is just too much joy in that for me not to share because it doesn't fit the guidelines. Forgive me.

On the plus side, bread is pretty inexpensive to make. And it doesn't take very many ingredients. And you get to eat it while it's hot and fresh. 

That's all the convincing I've got for you. 

While I may never achieve true blogging success, I'm happy to settle for bread success. And this is it!

*The original recipe for this bread from King Arthur Flour contains chopped walnuts. Because I clearly don't like following directions, I decided to use chopped pecans instead... but then completely omitted them when I forgot to add them altogether. Oops. Bet they'd be good in there, though.  Also, this recipe suggests an 8+ hour rise {which I did allow to happen}, plus a 2 hour second rise. Since my first rise was done at 10pm, and I didn't feel like baking bread in to the wee hours of the morning, I let the bread rise in the refrigerator overnight, then removed it in the morning and let it sit at room temp for about 30 minutes before baking. I wound up putting it in the oven at 5:30 a.m. because that's when my kid woke me up. So after all that, I ended up baking in the wee hours of the morning anyway. Life's a funny thing. Anyway, just letting you know because if you need to do an overnight second rise, it'll still work out. The end.

Roasted Apple Bread

 Adapted from King Arthur Flour 

2 to 2 1/2 cups chopped apple -- a firm kind like Granny Smith or Cortland

1 teaspoon ground cinnamon

3 tablespoons sugar

3 1/4 cups bread flour or all-purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 3/4 cups warm water

1 teaspoon honey

1 cup coarsely chopped walnuts or pecans

1. Preheat the oven to 425 degrees. Prepare a baking pan by lining with foil and spraying with non-stick spray. Place topped apples on the pan and sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until just starting to become tender. Remove from the oven, set aside {or store until later} and turn the oven off {you won't need it again for a while}.

2. In a large bowl {big enough for the dough to rise without overflowing} or the bowl of a stand mixer, combine flours and salt. 

3. In a small bowl, stir yeast and honey into warm water, and allow to sit for 5 minutes or until it starts to foam. {You can actually toss the yeast into the flour, but I like to make sure it's alive because I've used "dead" yeast too many times. The foam or "blooming" will let you know it's alive & kicking.}

4. Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight. {Told you this recipe took a while.}

5. When the dough has risen, turn it on onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough. This part is tricky, but be patient and it will mostly work itself in.

6. Grease a large stoneware baker, crock or Dutch oven {I used the ceramic insert from my slow cooker}. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours. {I know... all that waiting!!}

7. When the bread is done rising, you may bake it directly in the vessel you've chosen, covered with a lid, or you can place it on a floured baking stone or pan and bake it "freeform." If you chose the later, brush it with some water before putting it in the oven. 

8. Place it in a cold oven and then set the temperature to 425. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it. {If you have a baking thermometer, you'll want the middle to register to 205 degrees. If not, you'll have to wing it.} If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.  Note: Since I baked mine "freeform", I had to place a sheet of foil on top of the bread in the last 20 minutes or so because it was getting very dark. Use your judgement when you make yours. 

Remove from oven and allow to cool before slicing with a serrated knife. 

Now... take a bite and admit it was worth all the work! ;)

Pumpkin Spice Beer Bread

I turned 34 yesterday. Whoa. I have no idea how I got here. It sort of feels like when you get in the car and, before you know it, you've arrived at your destination with no recollection of the drive. Well, kind of, anyway.

I certainly remember the majority of the milestones and landmarks that have led to this day. Reflecting on them is one of my favorite parts of celebrating a birthday, in fact. But still, I feel like it wasn't that long ago since my friends threw me a birthday celebration in their college apartment where I wore a pink boa and drank things that I'd probably use to unclog a drain these days.

My friend actually posted this to Facebook yesterday after I'd already written this post.
Perfect timing!

We drove up to Gainesville just a week ago for our annual visit and, sitting in an old college bar surrounded by sticky tables, half-filled plastic cups of cheap beer and, for lack of a better word, babies, I was quickly reminded that over 10 years has definitely elapsed! On the bright side, I had a conversation with a nice kid that went something like this:

Kid: {While bouncing quarters into cups of lukewarm beer.} Your boyfriend is awesome!

Me: Oh, my husband? Thanks!

Kid: {Giving quizzical look.} Your husband? {Like I said, my alien. Or my

Me: Yeah, we're married...

Kid: :: blank, confused stare ::

Me: Oh... we're "old!"

Kid: :: eyes widen :: Like, how old are we talking?

Me: I'm about to turn 34. He's 33.

Kid: Wait, what??? Noooo... no way. I would never have guessed. Really?

Me: {Not sure if that's good or bad} Haha, um, thanks.. Yep. We met here when we were students. We've been together for 11 years. Married for 6. Have a baby. You know... old.

Kid: {mind. blown.} OMG, That's CRAZY. Well, you guys are awesome.

Me: You can still have fun when you're in your 30's, you know.

Kid: ::: attention already shifted to next drinking game :::

Oh, man.

It is a nutty, twisty, exhilarating thing, this life. Every year I am struck with pure amazement when I think about how many wonderful people I've crossed paths with, how many things I've learned and all that I've accomplished in a mere 365 days.

And let's not forget all the fantastic things I've cooked and eaten. {And sipped!}

This Pumpkin Spice Beer Bread is such an appropriate thing to celebrate this occasion. First, it reflects my autumn{ish} birth date with the warm fall flavors of pumpkin spice. It represents my love of baking and sharing, since this recipe makes one loaf to keep and one to give away. And since I'm reminiscing about the college years, there's even a glug or two of beer in the recipe.

Though there's beer in the recipe, it's really more like a traditional pumpkin bread and less like a beer bread. I think the seasonal beer I chose {Leinenkugel's Harvest Patch Shandy} gave it just the right amount of fall flavor, but you could choose any type of beer you enjoy. I'd also love to try this with some toasted pecans on top, or maybe some mini chocolate chips added to the batter. I mean, you can't go wrong with chocolate...

So let's clink glasses {or loaves?} because I can't imagine having more to celebrate than the gift of another year!

Pumpkin Spice Beer Bread
Barely adapted from Southern Living
Makes two large loaves or 4 small loaves

2 cups sugar
1 cup canola oil
2/3 cup pumpkin or seasonal beer {I used Leinenkugel's Harvest Patch Shandy. IT'S SO GOOD.}
2 teaspoons vanilla extract
1/4 cup honey
4 large eggs
1 (15-oz.) can pumpkin
2 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice

1. Preheat the oven to 350 degrees. Prepare to 9x5 inch loaf pans by buttering or spraying with non-stick cooking spray. {You may also make 4 mini loaves if you prefer.}

2. In a stand mixer {or in a large bowl by hand} beat together sugar, canola oil, beer, vanilla and honey until well-combined.

3. Add eggs, one at a time, beating after each addition. Add pumpkin and mix until fully incorporated.

4. In another bowl, whisk together flours, salt, baking soda, baking powder and pumpkin spice. Add flour mixture to pumpkin mixture, mixing until just incorporated.

5. Divide batter evenly between prepared loaf pans {or mini loaf pans}, filling them 3/4 of the way. Bake at 350 degrees for 55 minutes to 1 hour and 10 minutes*, or until a wooden toothpick inserted in center comes out clean. {Note: If the top begins to brown to much, you can lightly place a sheet of aluminum foil on top to prevent over-browning.}

Cool bread in pans on a wire rack 15-20 minutes before attemping to remove from pan. I prefer waiting until it's cool enough to handle to ensure that it doesn't crumble to pieces.

*For mini-loaves, decrease bake time to about 30-40 minutes or until a toothpick inserted in the center of a loaf comes out clean.

For Glaze {Optional}
1 cup confectioners sugar
2 tablespoons beer
Sprinkle of pumpkin spice {scant 1/8 teaspoon}

Mix all ingredients together until smooth. Drizzle over cooled bread if desired.

Pumpkin Butter Thumbprint Cookies

You guys. My life has been changed forever.

They {finally} built a Trader Joe's within a decent distance of where I live. It opened 2 days before my birthday. I'm fairly certain they planned that out that as a gift to me. Thank you to all those who came together to make it happen.

As the sun rose last Sunday and I opened my eyes on the first day of my 33rd year on this planet, my sweet husband wished me a happy birthday. I cleared my throat and responded, "Can we get to Trader Joe's before it get's packed?"

Signs you're getting old.

Because Steve is so good to me and wouldn't dream of shattering my birthday plans, we were up, dressed and wandering the aisles of TJ's by 8:15 a.m. It was magical.

I may be over-exaggerating a tiny bit. {But not by much.} I mean, it's a grocery store, not one of the wonders of the world. {Though I warn you, do not argue this point with anyone who is a huge fan. You will lose.}

However, I can tell you that as we stood there with our mouths agape staring at a wall of reasonably priced, {organic!!!} packaged greens of every possible combination you can think of, we knew we had stumbled onto something special. I even heard Steve mumble, "Is this for real?"

It is real, my dear, and it is glorious.

Now, navigating TJ's as a "first-timer" can be a tricky feat. Because you'll want to buy all the things. I'm talking stuff you have no need for and hardly ever eat. "But it's only $1.99!", you'll rationalize.

PUT DOWN THE CHILI-LIME ROASTED ALMONDS AND WALK AWAY. No, do not stop to look at the multitude of nut butters {or cookie butter, for that matter. There is no nutritional value in cookie butter even if it's housed right next to the chia and flax peanut butter.} that are suddenly available to you. You came for almond butter, now put the almond butter in your basket and back away slowly.

Ok, so I may not have left completely unscathed. It was my first visit, and my birthday for heaven's sake, cut me some slack. I splurged on a small jar of Pumpkin Butter because it was there and fall was officially beginning that week. So, clearly it was a necessity.

{Pumpkin Butter, incidentally, has very little to do with pumpkins or butter. It's more like a very sweet jam infused with pumpkin spice-type flavors that you can spread on muffins, drizzle over ice cream or use as a pastry filling. Like apple butter, except pumpkiny.}

Then, as penance, I came home and decided to use the Pumpkin Butter in a recipe to share with you. Because I'm considerate that way and because otherwise I may have simply eaten it by the spoonful.

Is there anything that brings greater feelings of nostalgia than a thumbprint cookie?

For the cookie part of these, I used a cream cheese dough that I adapted from Allie's recipe {Baking a Moment} to make them a bit sturdier, and rolled them in toasted pecan bits for some crunch. Then, I filled the centers with TJ's autumnal Pumpkin Butter. You will not be sorry that you sacrificed some of your beloved Pumpkin Butter for these babies.

So, tell me, do you have a Trader Joe's near you? Have you found yourself doing the dance of the conflicted grocery shopper in their kitschy aisles? Go ahead, divulge what your TJ's splurges are... make me feel better! ;)

Pumpkin Butter Thumbprint Cookies
Cookie dough adapted from Baking a Moment 
Makes about 2 dozen cookies depending on size

1 stick {8 tablespoons} butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 cup + 2-3 tablespoons all-purpose flour
1 egg + about 1 tablespoon water, beaten
1/2 cup toasted pecan bits
Pumpkin Butter for filling


1. In the bowl of a stand mixer, beat together butter, cream cheese, sugar, vanilla extract and salt until smooth. Slowly add in the flour and mix until just incorporated.

2. Scoop dough onto a sheet of plastic wrap and form a log shape. {This isn't absolutely necessary but it helps later on when the dough is solid to get even pieces more easily. I also divided it in 2 to make it easier.} Refrigerate for about an hour or two until the dough is mo easier to handle.

3.Preheat oven to 375 degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper. Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.

4. When ready to continue, take dough by the tablespoonful and roll into a ball. Dredge each ball in the egg & water mixture, then drop into the pecans and roll around to coat. Place onto the prepared pan. Continue until all the dough is used up.

5. Spray the rounded side of a teaspoon measure with non-stick cooking spray {I just use my Misto filled with olive oil} and, using even pressure, push down on the top of each dough ball to create an indentation. You can do this with your thumb, too, {hence "thumbprint cookie}, but I find that using a teaspoon creates a more even well.

6. Fill each well with a heaping 1/2 teaspoon of Pumpkin Butter {or however much you can fit!}.

7. Bake for about 12-14 minutes or until the edges are just starting to brown and the cookies are set. Remove from oven and allow to cool before moving the cookies to a cooling rack -- they will be soft and hard to move when they're warm.

Note: I found that I achieved the best results by refrigerating the dough balls for a while after rolling them so they weren't too soft going into the oven. My cookies held their shape better when I used this technique. It isn't necessary but it makes for prettier cookies.

I also made a version of these without nuts and they were very tasty, too! They do spread a little further, so take that into account when placing onto the baking pan.