Pecan Powder Puffs

Pecan Powder Puffs.....say that three times fast!


Trying to decide what I would make for Christmas dessert to bring to my parents' house, I was flipping through some of my cookbooks. While going through my "Baking from My Home to Yours" by Dorie Greenspan, I came across the recipe for Pecan Powder Puffs. Upon reading this I realized it was pretty darn close to sounding like my husband's grandmother's "pecan puffs" that she made often at the holidays.


I had full intentions of making these for Christmas but time got away from me and the dough sat in the refirgerator for 2 days (which is ok per the recipe) before I made them the day after Christmas. All in all, this recipe is a keeper. My husband said they were pretty close to his grandmother's (not that I expected it could compete). I have to say they are pretty tasty and just the right size to pop in your mouth for a quick treat. Next time though, I hope to get this recipe baked in time for its intended destination. Oh well, it's not like my husband is complaining about having extra goodies in the house!



Pecan Powder Puffs
(from "Baking from My Home to Yours")



1 cup pecans
1/4 cup sugar
1 cup minus 1 tablespooon all purpose flour
1/4 teaspoon salt
Pinch of ground cinnamon (optional)
1 stick unsalted butter at room temperature
1 teaspoon pure vanilla extract
Confectioner's sugar, sifted, for rolling


Put pecans and 1 tablespoon of sugar in food processor and process in very short pulses until the nuts are pulverized. Scrape the nuts into a bowl, add the flour, salt, and cinnamon (if you're using it), and whisk to combine.


Put the butter in the processor and process, scraping down the sides of the bowl as needed, until the butter is smooth and creamy. Add the remaining 3 tablespoons sugar and the vanilla and process for 30 seconds or so to blend. Pour in the pecan and flour mixture and, using short pulses, process only until it is worked into the dough. You want to process the dough as little as possible - the less you work the dough, the lighter and more appealing crumbly the cookies will be. Scrape the dough out of the bowl onto plastic wrap, gather it together and form it into a ball. Wrap and chill for at least 2 hours, or, for up to 2 days.


Getting ready to bake: Center rack in oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.


Remove dough from fridge. Using a small spoon break off marble-size pieces, then roll each piece of dough between your palms to form a smooth ball and place them on baking sheets; there's no need to leave much space between balls.


Bake the cookies one sheet at a time for 12 to 15 minutes, or until they are lightly golden and almost firm. Gently transfer them to a rack to cool to room temperature.


Just before serving, roll cookies in confectioner's sugar and toss them gently from hand to hand to shake off excess sugar.

Muffin Mania

There is no question there's been a lot of muffin making in my kitchen as of late. I've made 2 different batches in less than a week's time - unfortunately the muffin baking frenzy started almost 2 weeks ago so I am behind on this. Anywho, both batches I made in my jumbo muffin baking pan. Because we all know....there is nothing better than a big ole muffin.

Due to my negligence, there is no picture for the 2nd recipe - Peanut Butter Chocolate Chip Muffins from Baking Bites, so just use your imagination a little for what mine look like, and check out the originator's pictures instead! I sent those out as part of the Secret Baker exchange my local nest board is doing. I didn't actually get to try them but my recipient said they were good. My husband was jealous he didn't get to have one of them himself. He did, however, greatly benefit from the first recipe - Dorie Greenspan's Coffee Break Muffins - because he pretty much ate every single one with the exception of me eating the tops of one of them.

Which brings me to the age old question of:

Why are the tops of muffins the best part of a muffin????


Coffee Break Muffins
(from "Baking from My Home to Yours" by Dorie Greenspan)

2 cups all purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder (I actually subbed this with 3/4 tablespoon coffee syrup, which is local to New England and may not be found everywhere)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick unsalted butter melted & cooled
1 large egg
1/3 teaspoon vanilla extract


Center rack in oven and preheat to 400 degrees F. Butter and spray 12 molds in regular siz muffin pan or fit with paper cups (I instead sprayed a 6 cup jumbo muffin pan). Place the muffin pan on baking sheet.

In large bowl whisk together flour, sugar, espresso powder, baking powder, cinnamon, & salt. Stir in brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk coffee, melted butter, egg, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough, a few lumps are better than overmixing the batter. Divide evenly among muffin cups.

Bake for about 20 minutes (about 24 minutes for me in my jumbo pan) or until a thin knive inserted in center of the muffins comes out clean. Transfer the pan to a rack & cool for 5 minutes before carefully removing each muffin from its mold.



Peanut Butter & Milk Chocolate Chip Muffins
(from Baking Bites)

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips

Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, salt and brown sugar.

In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack.

Makes 12. (***Note: This made 6 jumbo muffins which I sprayed to prepare pan; baking time was about 24 minutes at the same temperature indicated above)