Cowgirl Cookies

Cowgirl Cookies

Big, hearty, and packed with goodness—Cowgirl Cookies are the ultimate “everything-in-one” cookie. Loaded with oats, chocolate chips, coconut, and crunchy nuts, these cookies are chewy, rich, and full of old-fashioned comfort. They’re the kind of cookies grandma would bake in big batches… and they disappear just as fast! You’ll love these cookies for their chewy texture, rich flavor, and loaded mix-ins. They’re perfect for sharing, gifting, or keeping all to yourself.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla, mixing until well combined.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.

Stir in oats, chocolate chips, nuts, and coconut until evenly combined.

Scoop dough onto baking sheet (about 2 tablespoons per cookie).

Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

Let cool on the pan for a few minutes before transferring.

Tips for Perfect Cookies

• Don’t overbake—centers should stay soft for that chewy texture.
• Chill the dough for 30 minutes if you want thicker cookies.
• Add a sprinkle of sea salt on top for a gourmet touch.

Keto Brown Butter Pecan Muffins

  

Keto Brown Butter Pecan Muffins

Easy keto muffins featuring the delicious flavors of browned butter and toasted pecans! Moist and tender, these muffins pair perfectly with a cup of coffee for a quick low carb breakfast. I make no secret of my love for browned butter. That rich, slightly nutty, slightly caramelized flavor adds depth to both sweet and savory recipes.

Ingredients:

Ingredients
1/2 cup butter
1 1/2 cups almond flour
1 cup pecan flour (or more almond flour)
1/2 cup brown sugar replacement erythritol recommended
1/3 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/3 cup almond milk (or other liquid)
2/3 cup chopped pecans
Directions
Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool. 

Preheat the oven to 350ºF and line a standard muffin pan with silicone or parchment liners. 

In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, and salt. 

Add the eggs, butter, and vanilla extract until well combined, then stir in the almond milk until the batter is smooth.

Stir in most of the chopped pecans, reserving a few tablespoons for the tops of the muffins. Divide evenly among the prepared muffins cups. Sprinkle the tops with the remaining chopped pecans. 

Bake 15 to 20 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.

Pecan, Date and Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients:
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds
Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks.

 

Makes 32 pieces

Cheddar-Stuffed Mushrooms With Wild Rice Crunch

Cheddar-Stuffed Mushrooms With Wild Rice Crunch

Much like popcorn, wild rice can be popped, though perhaps not quite as dramatically. Exposed to dry heat in a skillet, they pop and split, modestly exposing their white interiors, and toast to a deliciously nutty flavour. Give them a whirl in a spice grinder, toss them with melted butter and chopped pecans and you have a seriously tasty topping to an already more-ish stuffed mushroom, a terrific side to simply prepared steak or chops.  Serves 6

Ingredients:
¼ cup (60 mL) wild rice
¼ cup (60 mL) chopped pecans
¼ cup (60 mL) butter, divided
Salt and freshly ground pepper
6 large portobello mushrooms
8 oz (250 g) mixed mushrooms, roughly chopped
1 leek, white and light green part only, thinly sliced
1 clove garlic, finely chopped
2 tbsp (30 mL) flour
1 cup (250 mL) milk
2 tsp (10 mL) miso
1 cup (250 mL) coarsely grated old cheddar
3 green onions, chopped
2 tbsp (30 mL) Japanese soy sauce
2 tbsp (30 mL) neutral-flavour oil such as grape-seed or safflower
⅓ cup (80 mL) coarsely grated Parmesan
Directions:
Heat a skillet with a tight-fitting lid over medium heat; add rice, cover and, shaking pan from time to time, pop and toast rice, about 2 minutes. (The amount of moisture in rice will determine how much the rice opens. The grains should be distinctly split and smell nutty.) Cool to room temperature and grind to a powder in a spice grinder. Turn out into a small bowl; add pecans. Melt 2 tbsp (30 mL) butter and pour over rice mixture. Stir to combine, season with salt and pepper and set aside.

Remove stems from portobello mushrooms; roughly chop and add stems to chopped mixed mushrooms.

Preheat oven to 425°F (220°C).

Melt remaining 2 tbsp (30 mL) butter in a large skillet over medium. Add leek and cook for 4 minutes, stirring, until wilted. Stir in garlic and mixed mushrooms, season with salt and pepper; cook for 8 to 10 minutes or until mushrooms are tender and pan is dry. Sprinkle flour over and stir to combine. Add milk and miso; continue to stir until smooth and thickened, about 2 minutes. Remove from heat, stir in cheese and green onions.

Combine soy and oil; brush it over both sides of portobello caps and arrange, hollow-side up, on a baking sheet. Divide cheese mixture between caps, then add Parmesan, then the wild rice mixture. Bake for 25 to 30 minutes or until portobellos are tender and cheese is golden at edges. Let stand for 10 minutes before serving. Serves 6

Serve a Pinot Noir

Chia Pudding ~ Low Carb Foods

Chia Pudding

 1/4 C of organic black chia seeds  

1/2 C of unsweetened almond milk. 

Stir together with 1/2 T brown sugar Truvia and

1/2 tsp of vanilla.

Into the fridge. Stir up later(3.5 hr) or more. Add more milk if needed, heat in the microwave 1.5 min, and add 

a handful of chopped pecans, and some blueberries!! I love it!!!

Chocolate Coffee Pecan Pie

Chocolate Coffee Pecan Pie

For some people (not me) pecan pie is just too sweet. If that’s you, the addition of coffee and bittersweet chocolate in this recipe offsets the sweetness. Phyllo is super easy to work with and very forgiving. Some of the sheets will probably be torn. It doesn’t matter: just piece them back together again. The results will still look great.

Ingredients:
Filling
1 cup (250 mL) golden corn syrup
½ cup (125 mL) brown sugar
1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with
1 tsp (5 mL) instant coffee or espresso powder
3 eggs, lightly beaten
¼ cup (60 mL) butter, melted and cooled slightly
2 tsp (10 mL) vanilla
Shell
8 sheets thawed frozen phyllo from a 454-g box
3 tbsp (45 mL) melted butter
2 cups (500 mL) chopped pecans, coarsely chopped
2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped

Directions:
Preheat oven to 350°F (180°C).

In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, ¼ cup (60 mL) butter and vanilla.

Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8- cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue buttering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (discard extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges.

Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely.  Serves 8

Peach Cake

Ingredients:

3 eggs, beaten
1 ¾ cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups fresh peaches - peeled, pitted, and sliced
½ cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Candle Cafe Granola

"Candle Cafe" Granola

This is a tweaked recipe of the original Candle Cafe granola recipe.  
Ingredients:
1 1/2 cup steel cut oats
2 c. rolled oats
1 cup slivered almonds
1 1/2 cup chopped pecans
1 1/2 cups walnuts
1/2 cup raw pepita seeds  (pumpkin)
1/2 cup raw sunflower seeds
2/3 cup maple syrup
1/3 cup melted coconut oil
2 tablespoons pure vanilla extract
1 teaspoon of sea salt

1 cup dried fruit, cherries or raisins or
1 cup shredded unsweetened coconut


Directions:

Preheat oven to 350 degrees F

Line a large baking sheet with parchment paper

Combine the steel cut oats, rolled oats, almonds, pecans, walnuts, pepitas, sunflower seeds, maple syrup, coconut oil, vanilla, and salt.  Mix until COMPLETELY coated. 

Spread out on a baking sheet and bake for 20 minutes, until golden, but pull out the baking pan at about 10 minutes and stir to ensure even baking. 

Remove from the oven, leave granola on the baking sheet and let cool completely.

Transfer to a bowl and mix in the shredded coconut and dried cherries or fruit of choice.

Store in an air-tight container for up to one month.

Spiced Pecan Toasting Bread

 

Spiced Pecan Toasting Bread

As a young child I remember going to my grandmother's home on days when she baked bread and oh, what an aroma. I love a slice of bread warm from the toaster and covered with a thin layer on melted butter. Featured in the April 2008 edition of Sunset magazine, I found a series on homemade breads. For many years I baked our bread. I am on my third bread machine which actually can be used only for mixing any longer. It could be replaced as a testimony to my passion for good bread.
Ingredients:
2 Tablespoons active dry yeast
2 Tablespoons honey
3 eggs
6 to 7 cups bread flour, divided, plus
more for shaping
1/2 cup whole-wheat flour
1/2 cup dark brown sugar
1/2 cup dried low-fat OR non fat milk
4 teaspoons salt
1 Tablespoon vanilla extract
2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups chopped pecans
Butter for bowl and pans
Directioners::
In the bowl of a stand mixer, dissolve yeast and honey in 1 1/2 cups warm water (90 to 105 degrees). Let set until foamy, about 5 minutes.

Attach dough hook and, with mixer on medium, mix in 2 eggs, 2 cups bread flour, the whole wheat flour, brown sugar, dried milk, salt, vanilla, cardamom, cinnamon, pepper, nutmeg, and pecans. Add remaining 4 to 5 cups bread flour, 1/2 cup at a time, until dough pulls away from the inside of bowl. Knead ( with mixer on medium) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, dough should feel a bit like an earlobe when you pinch it.

Transfer dough to a large, lightly buttered bowl. Cover with a clean towel or plastic wrap and let set until doubled in bulk, about 1 1/2 hours. Meanwhile, butter two 8 inch loaf pans and set aside.

Punch down dough, divide in half, and on a lightly floured surface, shape each half into an 8-in. oblong loaf. Put dough in pans, cover, and let set until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees. In a small bowl, beat remaining egg with 2 tablespoons water. Brush dough with egg wash and bake until brown, about 35 minutes. Remove loaves from pans (they are done if the sound hollow when tapped on the bottom) and cool on wire racks.

Yield 2 loaves.