Caramel Pecan Rolls

Twice over the glorious long holiday break, I made these homemade caramel pecan rolls: once for Christmas morning, and once again upon request just after New Year's.  You really do all the work the night before, and in the morning have the reward of just popping them in the oven and waiting for deliciousness.  Sweet, sticky, warm deliciousness.

This picture really doesn't do it justice: I want to make them again (and again..) both to eat and to try to take better photos.  The recipe is excellent.  To feed four, I did cut the amount of dough in half, but kept the original amount of caramel sauce, which I would recommend.  The only other change I made was to use a 9" round pan, which gives the rolls a nice round shape but admittedly does not leave quite enough room for them to rise before baking, so I'll try the called-for 9"x13" pan next time around.  This is one recipe I don't mind tackling over and over again to perfect, because even the first-time results were so incredible!

Oreo Truffles

One of the easiest and yet most delicious desserts in my arsenal are these Oreo truffles, which definitely came in handy last night when it was very late and I had yet to start making something for today's holiday potluck at work.  I've made these before with regular Oreos, and used Trader Joe's candy cane Joe-Jos this time to be extra festive (and because that's what I had).

Instructions as follows: crush a box of Oreos (with a food processor if you have one; mine is currently on loan and fortunately I found a combination of a rolling pin and a hammer works great, too).  Mix in a brick of room temperature cream cheese.  Roll into balls; dip the balls into melted semisweet chocolate.  Set to dry on parchment paper and sprinkle if desired.  Cool in the fridge to set.

In a hurry, I took these pictures with my iPhone, so they're not mind-blowing but you get the idea.  Warning: they are very dense and sweet, so just a small bite and you might be running for milk, but you'll be back for another bite right away! 

Maple Bourbon Pecan Pie

In the past I've hewed closely to the pumpkin pie tradition at Thanksgiving, but this year embraced change and baked my first-ever pecan pie.  I can't deny that finding a recipe which calls for a splash of bourbon made me that much more excited to give it a spin.  And, from Cooking Light, no less!

Getting started.

Just a tablespoon for flavor, I swear.  There may or may not have been a whisky taste test later in the day.

Finished result -- not half bad for a first try!

Maple Bourbon Pecan Pie

Originally found in Cooking Light's Thanksgiving 2011 issue; also available online here. 

1 refrigerated pie dough, rolled out to fit a 9" pan

cooking spray

3/4 cup pecan halves

1/4 cup finely chopped pecans

1/2 cup maple syrup

1/2 cup dark corn syrup 

3 tablespoons brown sugar

2 tablespoons butter, melted

2 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

Preheat oven to 350 degrees.  Fit dough into 9" pie plate coated with cooking spray, draping excess dough over the edges.  Fold the edges under and flute, or cross-hatch with a fork.  Chill in the freezer while you prepare the filling, about 15 minutes.

Combine pecans and all remaining ingredients in a medium bowl, stirring well to combine.  Pour into prepared crust and bake for about 40 minutes at 350 degrees or until the center of the pie is nearly set.  Cool on wire rack and inhale! 

Cooking light recommends serving with vanilla ice cream, which I imagine would be amazing, but we used good old fashioned homemade whipped cream, which went with the sugary-sweet pecan goodness perfectly!

Oatmeal Chocolate Chip Cookies

You really can't go wrong with oatmeal chocolate chip cookies -- a widely-loved variation on a classic favorite. And, since they include oatmeal, I convince myself they might be kinda sorta healthy!  I love this recipe: the cinnamon and cloves are completely optional and very subtle, but just add a little extra dimension to the finished flavor. Ironically I made a huge batch of these almost immediately after resolving to lose a few pounds before a 15K I am running in early December -- less weight to carry all those miles! Not exactly a swimming start, but oh well, it was worth it for the chewy, chocolatey goodness. Scroll down for the recipe.

All boxed up and ready to take to work. 

(I have enough shame willpower to not eat ALL of them myself!)

Oatmeal Chocolate Chip Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar (I use dark, but light would work just fine)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon cloves (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups (1 bag) semisweet chocolate chips
• 
  
• Preheat the oven to 350 degrees. 
  • • In a large mixing bowl -- a stand mixer is great if you have one -- cream the butter, white sugar, and brown sugar. Beat in the eggs and vanilla extract.
• 
  
• In a separate medium-sized bowl, combine the flour, cinnamon and cloves (if using), baking soda, baking powder, and salt.  Add the combined dry ingredients a little at a time to the creamed butter and sugar mixture.  Next, stir in the oats and chocolate chips.
• 
  
• Drop rounded spoonfuls a few inches apart on regular ungreased baking sheets, and bake for 10-12 minutes.  Cool 'em on wire racks -- if you can wait that long!