Coconut and Toasted Pecan Chocolate Chunk Cookies

Toasted Pecan and Coconut Chocolate Chunk Cookies 6
Are you all getting tired of being bombarded with sweet treats from around the blogosphere yet? I hope not because I have some giant, chewy, decadent cookies to share with you. They are officially my new favorite cookie.
Toasted Pecan and Coconut Chocolate Chunk Cookies 4
I took the glorious bakery style cookie recipe I shared last summer and updated them a bit to fancy them up. But don’t worry, they are still just as simple.
Toasted Pecan and Coconut Chocolate Chunk Cookies 3
I took some inspiration from one of my favorite candy bars, Almond Joy, to create this tasty cookie with unsweetened coconut, chocolate chunks and toasted pecans. And man was that a good idea! What I love even more about these is that you can freeze the dough and have it ready for whenever the craving strikes. It’s also a nice way to control yourself at the holidays because I know if there is a whole batch of cookies laying around I have a lot less self control. This way, you can just bake one, get your fix and move on. `
Toasted Pecan and Coconut Chocolate Chunk Cookies 7
I’ve been thinking about my Christmas baking list for awhile now and these are a definite must!
Toasted Pecan and Coconut Chocolate Chunk Cookies 2
Coconut and Toasted Pecan Chocolate Chunk Cookies

1 cup butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chunks
1/2 cup unsweetened coconut
1 cup toasted pecans, chopped

1. Cream together the butter, shortening and sugars until they are light and fluffy.

2. Add eggs, one at a time, to the sugar mixture. Add vanilla.

3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chunks, coconut and pecans.

4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).

5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).

Butter Pecan Sweet Potatoes

Butter Pecan Sweet Potatoes 2
Need a quick, last minute sweet potato recipe for Thursday? Well, I have the perfect recipe for you. These are so unbelievably good and really easy too. It’s always nice to have something simple to throw together when you have a million other things going on.

Another added bonus, I always have all these ingredients on hand so they would be a great side dish on a busy weeknight too. Make them. Enjoy them.
Butter Pecan Sweet Potatoes 1
Butter Pecan Sweet Potatoes
recipe from Martha Stewart

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces

1. Preheat oven to 400 degrees F. Peel sweet potatoes and slice  into 1/2-inch thick coins then cut each in half. Toss with olive oil and salt and lay in single layer on two baking sheets.

2. Bake for 25-30 minutes, stirring occasionally. Remove from oven then sprinkle each pan evenly with the butter, brown sugar and pecans. Return to the oven and bake for 8 minutes.

 

Pumpkin Pecan Streusel Pie

Pumpkin Pecan Streusel Pie
Yesterday  we hosted a Fakesgiving (fake Thanksgiving) at my house for my parents and brother to celebrate together since we are traveling to my in-laws for Thanksgiving this year. I originally planned on doing a scaled-down meal but I just can’t leave well enough alone and ended up with a big ‘ole dinner instead. Noah’s been dying for some pumpkin pie so we whipped this up together the night before.

I wanted to fancy up our pie a bit and you all should know by now that I kind of have a thing for streusel (as evidenced here, here and here….) so when I saw this recipe, I just had to give it a try. I tweaked the recipe a bit and used store-bought pie crusts instead of making my own. The original recipe made a homemade crust in a springform pan for an ultra-deep dish pie and well, as good as that sounded I just didn’t want to go there. I also replaced the walnuts with pecans because that’s what I had in my freezer.
Pumpkin Pecan Streusel Pie
I’ve eaten a many pumpkin pies in my life but this was my first homemade one and I have to say, it was quite delicious. The addition of the pecan streusel gave a nice texture that pumpkin pie usually lacks.

And the added bonus is that this recipe makes 2 pies so you can keep one for yourself and give one away. Noah’s teachers are going to have a pumpkin pie surprise tomorrow!

Pumpkin Pecan Streusel Pie
recipe adapted from Sprinkle Bakes
yields 2 9-inch deep dish pies

2 9-inch deep dish pie crusts
1 1/4 cups packed light brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
29 ounces (one large can) pure pumpkin puree
12 ounces (one can) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract

For the pecan streusel:
1/2 cup firmly packed light brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans

1. Preheat oven to 350 degrees F. For the streusel: combine the brown sugar, flour, cinnamon, salt and pecans. Cut in the butter until it resembles course sand. Refrigerate until ready for use.

2. For the filling: in a mixing bowl, combine brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice. In another bowl, mix the eggs, pumpkin, evaporated milk, heavy cream and vanilla. Gradually stir in dry ingredients until just mixed. Divide the filling evenly between the two pie crust. Cover crust with foil and bake for 40 minutes. Top with streusel and bake for another 10-20 minutes, or until pie is set but still a bit wobbly in the center. Cool to room temperature then cover and refrigerate overnight.

 

Thanksgiving Roundup

Looking for some last minute additions or recipes for the big day? Here are some yummy breakfast, dessert and side dish recipes that would be perfect for Thanksgiving. I hope that you all have a wonderful Thanksgiving spent with family and friends. And who is going out Black Friday shopping? Some new outlets just opened last week about a half hour from our house so that’s what we are doing…wish us luck. Everyone I know that has gone so far has said it was nuts.

Perfect for starting off the day right, Pumpkin Granola. It’s light and healthy and won’t fill you up too much.
Pumpkin Granola

Pumpkin Pie Cashews would be the perfect thing to snack on throughout the day.
Pumpkin Pie Cashews

Share what you are thankful for with these Gratitude Rolls.

These slow cooker mashed potatoes free up that precious stovetop space and still create a creamy, decadent side to that juicy turkey.

Maple Glazed Carrots are a super simple yet delicious addition.
Maple Glazed Carrots

Creamy Cheesy Potatoes are so easy and amazingly delicious!
Creamy Cheesy Potatoes

Brined and Roasted Turkey results with the most juicy and succulent bird ever.

Mini Pecan Pies always grace our Thanksgiving table. They are the perfect little bite that leaves a little room for a second dessert!

Apple Streusel Cake with Cream Cheese Glaze is rustic but delicious.
Apple Streusel Cake

Looking for a rich, dense way to end Thanksgiving? Boom, French Silk Pie.
French Silk Pie

The Great Pumpkin Cookies

The Great Pumpkin Cookies
These are one of my favorite cookies of all time. The combination of pumpkin, cinnamon, oats, chocolate chips and pecans screams fall. And they are so soft and chewy, yum. As soon as September hits, the cravings for these start and doesn’t really go away until well past January. Well, if we’re being honest, I could eat these anytime of the year they are so good. But I’m a total pumpkin lover and don’t always stick to pumpkin only in the fall. I think that’s a silly rule.
The Great Pumpkin Cookies
This recipe is from my mom’s best friend, Kathe. She’s kind of the cookie queen in my world (my favorite sugar cookie recipe is from her too). We love to stay up all night baking Christmas cookies together during the holiday season.
The Great Pumpkin Cookies
These yummy cookies are named after “It’s the Great Pumpkin, Charlie Brown” because it’s very loved among our families as are these cookies. If you aren’t into oatmeal, be sure to check out some of my other favorite pumpkin cookies here and here.
The Great Pumpkin Cookies
The Great Pumpkin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup pumpkin
2 cups all-purpose flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup mini chocolate chips
1 cup toasted pecans, chopped

1. Preheat oven to 350 degrees F. Cream butter and sugars together until light and fluffy, about 5 minutes. Meanwhile, in a medium bowl combine flour, quick oats, baking soda, cinnamon and salt. Set aside.

2. Add eggs and vanilla to creamed mixture, mix well. 3. Alternate adding dry ingredients and pumpkin until thoroughly combined. Stir in chocolate chips and pecans. Drop onto greased cookie sheet and bake for 10-15 minutes.
The Great Pumpkin Cookies

Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes
These crash hot sweet potatoes have to grace your Thanksgiving table. I mean it. They are so delicious that you should totally ditch the sweet potato casserole. I’m a little biased since I don’t generally like casseroles but these guys are SO GOOD. They are caramelized and crispy on the outside while smooth and creamy inside.

I made two different spice varieties, the spicy sweet version from the original recipe and a sweet cinnamon pecan version. I thought I would prefer the sweet ones but surprised myself when I kept going back for the spicy ones. I loved the combination of flavors and it added a lot of depth. Yum! You’ve gotta make these tasty little morsels of goodness!
Crash Hot Sweet Potatoes
Head on over to DLYN for the recipe and make sure to scroll down to get the sweet rub recipe too! Apply it just as you would the sweet and spicy version.

Sweet Rub:
2 Tbsp. brown sugar
2 Tbsp. pecans, chopped
1/2 tsp. cinnamon

Crash Hot Sweet Potatoes

Sweet Potato Pie Cupcakes with Marshmallow Frosting

Sweet Potato Pie Cupcakes
So do you all follow How Sweet It Is? If you don’t, you must follow the link know because she is amazing and quite hilarious. The recipes she dreams up are spectacular and this is one of them!

I only recently became a fan of sweet potatoes and now I’ve kind of become obsessed. Unfortunately (or maybe fortunately since I certainly don’t need 12 of these in my house), Joel hasn’t jumped on my sweet potato band wagon yet so I’ve had these bookmarked for awhile waiting for the perfect opportunity to make them for someone else. When we were invited to a friends house recently to watch the Husker game I knew the time had come. And brought my cupcake holder home empty!
Sweet Potato Pie Cupcakes
The cupcakes themselves were warm and spicy with a nice crunchy texture from the graham cracker crust. The marshmallow frosting was really, really sweet. I’m not a big fan of frosting in the first place so it was a bit much for me but the frosting lovers reported that it was yummy. The caramel drizzle of course adds more sugary goodness. The pecans added another layer of crunchy texture which I really enjoyed (but they are optional so do as you please).
Sweet Potato Pie Cupcakes
These cupcakes would be a perfect update to the regular ‘ole sweet potato pie that usually graces the Thanksgiving buffet.

Sweet Potato Pie Cupcakes with Marshmallow Frosting
recipe from How Sweet It Is
makes 12 cupcakes

Graham crust:
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 teaspoon sugar

Cupcakes:
1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
6 ounces cooked, mashed sweet potato
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk

1. Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.

2. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Marshmallow Buttercream Frosting

1/2 cup butter (1 stick), softened
1 Tbsp. vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
1-2 tsp. milk, if needed

Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and chopped pecans.