Pumpkin Pecan Scones with a Maple Glaze

Pumpkin Pecan Scones with a Maple Glaze- I can't wait to make these every Autumn!

Pumpkin Pecan Scones with a Maple Glaze- I can't wait to make these every Autumn!

Pumpkin Pecan Scones with a Maple Glaze- I can't wait to make these every Autumn!

So I’ve been getting really over-excited the past few weeks about autumn being just around the corner! I know it’s silly to wish summer away – (I’ll certainly wish it was back in frigid January), but autumn, man. Crisp leaves, stone fruit, that pretty sunlight, and PUMPKIN! Pumpkin Cake, Pumpkin Doughnuts, Pumpkin Flapjacks, Pumpkin Pancakes, Pumpkin everything. Is there such a thing as Pumpkinaholics anonymous?

These Pumpkin Pecan Scones with a Maple Glaze are moist, crumbly and delicately spiced with autumnal flavours. Pumpkin isn’t a strong flavour, but it has a rich earthiness that pairs brilliantly with cinnamon, nutmeg and ginger. These scones aren’t too sweet, but they’re topped with a moreish maple glaze and chopped toasted pecans – perfect for enjoying as a mid morning treat. They’re delicious toasted or eaten plain with butter and a strong cup of tea.

A cake you can enjoy for a mid-morning snack? That’s definitely something I can get on board with!

Pumpkin Scones with a Maple Glaze
Yields 8
The taste of Autumn!
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Print
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
429 calories
75 g
41 g
12 g
6 g
5 g
130 g
645 g
37 g
0 g
7 g
Nutrition Facts
Serving Size
130g
Yields
8
Amount Per Serving
Calories 429
Calories from Fat 105
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 41mg
14%
Sodium 645mg
27%
Total Carbohydrates 75g
25%
Dietary Fiber 3g
11%
Sugars 37g
Protein 6g
Vitamin A
83%
Vitamin C
2%
Calcium
19%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the scones
  1. 200g pumpkin puree
  2. 50g very soft butter
  3. 40g brown sugar
  4. 1 egg
  5. 375g self raising flour
  6. 1 tsp ground cinnamon
  7. pinch salt
  8. 1 tsp ground ginger
  9. 1/2 tsp grated nutmeg
  10. 30-40ml almond milk
For the maple glaze
  1. 230g icing sugar, sieved
  2. pinch salt
  3. 1 tbsp melted butter
  4. 1/2 tsp vanilla bean paste
  5. 40ml maple syrup (real maple syrup!)
To decorate
  1. 50g pecans
Instructions
  1. Preheat your oven to 180C/gas mark 4/350F and grease a round baking tin, at least 8 inches wide. Combine the sugar, self raising flour and spices in a large bowl with the salt. Mix the wet ingredients (egg, pumpkin, almond milk) and whisk together well. Mix the wet and dry ingredients, bringing them together with your hands into a stiff dough. Knead briefly, then pat and tidy into a round and pop onto your baking tray. Use a large knife to cut the scones about an inch deep, in half, in quarters and then in eighths.
  2. Bake for fifteen - twenty minutes until golden brown. Meanwhile, toast the pecan nuts and make the glaze. To make the glaze, melt the butter and combine it with the vanilla, maple syrup and salt. Gently stir in your icing sugar and set aside.
  3. Toast your pecans in the oven for 10 minutes along with the scones, then remove and let them cool a little before chopping into small chunks.
  4. Once the scones are golden brown, remove from the oven and let them cool almost completely before s[ooning over the maple glaze. Finish with the pecans and a little sprinkling of sea salt.
beta
calories
429
fat
12g
protein
6g
carbs
75g
more
Kerry Cooks http://kerrycooks.com/
 

Enjoy!

 x Kerry

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Snapshots from my week

Happy Friday, friends! How has your week been? Let me tell you what I’ve been up to! 

 

 Last weekend I went to Bill’s restaurant for Saturday morning brunch with Emma, Erin and her little boy Finley. The place was packed with people but unfortunately the food was disappointing again. I ordered blueberry pancakes with maple syrup and fruit, but both me and Emma had to send our pancakes back as they were tough and hard. The staff were lovely about it and brought us replacements, but they were still poor (thin and not at all fluffy!). And HORROR OF HORRORS – they had golden syrup on instead of the advertised maple syrup. Oh Bill’s, these are not the same at all! 

Kitten picture time! Oh, and Milo totally had no idea that I gave him rabbit ears! We’re still having Milo and the kittens spend time together for meals, and there’s almost no hissing/growling from Milo now – fingers crossed!

 This past weekend I made some tasty Pumpkin Pecan scones which I’ll share with you soon! I was also feeling really inspired and decided to try to make my own Sourdough Starter! I used the recipe from Paul Hollywood’s How to Bake, which uses flour, water and a grated apple, and I’ve been lovingly tending to my starter ever since! I’ve fed and watered it twice, and it is apparently now ready to use, so fingers crossed for delicious homemade sourdough bread this weekend!

Speaking of breakfasts, I kind of reached breaking point with everyone saying how amazing smoothies are (especially Sally’s delicious looking ones!) and got a smoothie maker! It’s really just a compact, powerful blender that’s really good at crushing ice. I’ve been making smoothies for breakfast every day with avocado, spinach, protein powder, half a frozen banana and some blueberries. I’m trying to keep it on the veggie side since drinking your fruits isn’t the healthiest option. Let me know if you have any veggie smoothies you love!

PS If you’re lazy like me and in the market for a smoothie maker/blender, I’d really recommend this one – both the bits go in the dishwasher, so it’s super easy to clean!

I can’t leave you for this week without mentioning Bake-Off again. I don’t even KNOW what the full truth is behind the shenanigans of the past couple of days, BUT I do know that I’m deeply disappointed (perhaps naively so) with the behaviour of the bbc and love productions. Their actions in choosing to creatively edit the show to paint Diana as a villain, motivated, I’ve no doubt, by the desire to stir up a controvesy and twitter storm (oh they had their hashtags and memes ready and the hyped the hell out of wednesday’s episode) is completely unacceptable, irresponsible and unethical in my book. Thoughts?

And if this weeks GBBO has left a bad taste in your mouth… the solution is these cookies!

Have a wonderful weekend friends!

 

x Kerry

 

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Great British Bake-Off Season Five Episode Four Recap

Hello and welcome to week four! We’re on dessert week and it’s set to be the most stressful week on the Bake-Off ever for one contestant…

First up is a self-saucing pudding, and timing is everything! Mary runs through her specifications for a perfect pudding, and Martha is making a chocolate peanut butter fondant – oh my goodness! What do you think of Martha? Some people have said to me that they think Martha is too young to win but I think she’s super talented! And why shouldn’t she win just because she’s young?

Educational interlude! We learn about the Paignton Pudding, which is a traditional syrup pudding which caused a riot with people trying to get a taste of it. Gosh we British do love our cakes!

Bake to the tent, and Kate’s puddings are overflowing like an angry volcano. Judging time, and Richard’s pudding is excellent – another great week for Richard by the look of it! Next up is Chetna, whose strawberry sponge looks beautiful, but needs more sauce. Martha’s fondant looks delicious but Paul and Mary find it a bit too claggy and messy! I can’t say that’s a complaint that I would have!

Luis’s puddings haven’t turned out great – too claggy again, while Nancy’s cakes are overbaked, and the sauce inside is no longer a sauce. Iain’s chocolate raspberry fondants look delicious and taste good too.

Finally, Kate’s salted caramel and nut puddings look amazing, with a nice oozy sauce, and Norman’s sticky toffee puddings taste good but are a bit untidy.

Technical challenge! The contestants are making Mary’s tiramisu cake with very little guidance, just the ingredients. Both Richard and Iain have sponge fails and have to start again – eek!

Luis has done a fabulous diagram so he can remember how to layer his tiramisu cake! Sponge/cream/sponge/cream – Mel calls him out on it and it’s hilarious!

Crunch time now and the contestants are quite stressed out as they bring their cakes together…. the tent is very hot and everything is melting…

The moment of truth for the bakers! I find these segments really interesting as Paul and Mary outline why it’s so important that the layers are even and consistent. Martha, Luis and Chetna come out on top while Iain and Norman do poorly…. oooh! Well done Martha!

Showstopper time and the contestants are tasked to make a Baked Alaska on the hottest day of the year…. Oh dear.

Diana is making a swan shaped baked alaska. I fear this may be far too ambitious… we shall see! Iain’s involves black sesame seed ice cream… Mary’s face betrays her lack her faith in this idea… Martha’s is a key lime alaska, whilst Chetna’s is mango and raspberry on a coconut sponge. Yum! Richard is making a tiramisu baked alaska which sounds absolutely delicious although he is worried that it might be too similar to the tiramisu cake.

Temperatures are rising in the tent as some of the contestants baked alaska’s refuse to set in the tent… as the bakers constantly open and shut the fridge…. and someone takes Iain’s Baked alaska out of the freezer. It completely melts and Iain walks out of the tent…….. GASP! That is seriously Diana’s fault… I can’t believe how horrible she is!

Judging time, and Nancy and Norman do well, although Norman is criticised for playing it safe.. I hope he pulls out some creative flair soon! Diana is up next with her swan meringue which does look very pretty… but surely the judges are going to get wind of her sabotage?!

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Chetna, Kate and Marsha also do excellently despite Chetna’s appearance looking quite untidy. Richard and Luis also do excellently, and you can tell that the judges are going easier on the contestants because of the very hot day.

Iain is called last and he brings the bin to the judges and explains what happened…. The judges deliberate and Richard is once again star baker! Iain, inevitably goes home. But why didn’t he mention WHO took his alaska out?

Diana, I’ve got my eyes on you….

See you next week for tarts, pies, and plumbing issues!

 

Recipes from This Week’s Bake-Off

 

 

x Kerry

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Loving Right Now

PicMonkey Collage 

Happy Wednesday folks! Today I’m sharing a few of the things that I’m most loving right now in my life! First up, 

Lisanthius

 I sometimes feel a little guilty about buying flowers every week (especially as I’m trying to save money to buy a house!). After all, they’re guaranteed to just die pretty quickly! But I love getting a bunch of lisanthius (they definitely have them in tesco for just £3.50) – they’re super cheap, and a recent bunch I had lasted three weeks! Plus they’re so pretty – they look like kind of carefree, blowzy roses.

Oasis autumn collection

Oh, so many pretty things that I need to have! Okay, so maybe I can’t afford to buy them all, but the patterned skirt is definitely coming to live with me.

PicMonkey Collagek

Stripy dress / Skirt / Lace blouseWeekend bag

The leftovers

I just started watching The Leftovers, and so far I’m very pleasantly surprised at how good it is (great actors and great music!). But will it live up to its promise or dissolve into a pile of vague nonsensicalness like other Lindelof shows…? Are you watching?

Pumpkin

 If you’ve been reading my blog for the past three autumns, you may have noticed that this is the time of year when I start raving about autumn and including pumpkin in everything I bake, eat and generally come near, including my drinking water. But I can’t help it, because pumpkin is SO delicious and you really should be baking with it, or you’re missing out on a huge amount of deliciousness in your life. Get some pumpkin here, and then make my pumpkin chocolate chip pancakes, pumpkin cream cheese muffins, and pumpkin chocolate chip bread, and you’ll still have at least two cans left for all the new pumpkin recipes I’ve got coming at you this fall (I mean autumn. Obviously.)

 What are you loving right now?

 

x Kerry

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Levain Bakery Copycat Double Chocolate Chip Cookies

Levain Bakery Double Chocolate Chip Cookies - so gooey inside! Find the easy recipe at kerrycooks.com !

Levain Bakery Double Chocolate Chip Cookies - so gooey inside! Find the easy recipe at kerrycooks.com !

Levain Bakery Double Chocolate Chip Cookies - so gooey inside! Find the easy recipe at kerrycooks.com !

 One of the best things I ate in New York was a double chocolate cookie from Levain Bakery. They only bake four kinds – chocolate chip walnut, oatmeal raisin, double dark chocolate and chocolate peanut butter, and people absolutely rave about them! These cookies are absolutely HUGE – each one is made from around 180g / 6 ounces of cookie dough! They really are an endurance test of a cookie – you will need a tall glass of milk! Not for the faint hearted (but I am not faint-hearted, at least not when it comes to cookies!).

So what makes them so special? Well,  they taste absolutely amazing. They’re so gooey and dense and the inside is just like raw cookie dough or even fudgy brownie – ridiculously chocolatey and good. They’re also tall which means loads of rich, yummy interior filled with bursting chocolate chips. Since they’re so amazing (and you can only get them in New York and a couple of other spots in the eastern US), a lot of people have tried to figure out how to bake similar cookies – Levain even have a Pinterest board set up for the copycat recipes if you want to check out the different flavours.

I knew I had to recreate them at home, so I made these Levain Bakery Copycat Double Chocolate Chip Cookies by adapting a recipe I found from The Cultural Hall Podcast. They’re different than regular cookies in a few ways – they’re made with a mixture of plain and bread flour, and they’re packed full of both cocoa powder (a lot!) and chocolate chips – biting into them, there’s almost as much chocolate chip going on as there is cookie!

So do they taste like the Levain Bakery cookies? I can honestly say they do! They’re so soft and dense, and the inside is closer to cookie dough than cookie - you have to make these!

For perfect results, you’ll need to ensure you chill the dough before you bake the cookies – depending on when you want to bake the cookies, you can stash them in the fridge for between an hour and 72 hours. To get that trademark doughy interior, these cookies do need to be underbaked – but don’t worry, they will firm up – I recommend you leave them overnight though before removing them from your baking trays. 

If you’d prefer to make the Chocolate Peanut Butter version, you’ll need to replace half of the chocolate chips with peanut butter chips, which aren’t widely available in the UK, but you can get them online.

Levain Bakery Copycat Double Chocolate Chip Cookies

Yield: 12

Levain Bakery Copycat Double Chocolate Chip Cookies

Ingredients

  • 250g unsalted butter / 2 sticks plus 2 tbsp
  • 200g / 3/4 cup light brown sugar
  • 150g / 1/2 cup caster sugar
  • 2 large eggs
  • 1 tbsp vanilla bean paste
  • 70g / 1/2 cup cocoa powder
  • 175g / 1 1/2 cups strong bread flour
  • 110g / 1 cup plain flour
  • 1/2 tsp salt
  • 300g / 1 packet jumbo chocolate chips or chocolate chunks (plain chocolate)

Instructions

  1. Despite the slightly odd ingredients, we make these cookies like any others! Start with very very soft butter and combine the sugars. I like to mix cookie dough by hand, but you can also use a stand mixer if you prefer. Add the two sugars and the vanilla, then the two eggs and scrape down the bowl.
  2. Next, sift in your cocoa powder (you do need to do this - cocoa is so lumpy!) and add in the salt and two types of flour. Finally, mix in your chocolate chips (the dough may be very stiff, but don't worry). Tip the dough out onto some cling film, pat into a ball, wrap, and pop the whole thing into the fridge to chill.
  3. Once the dough is chilled, I like to unwrap it on a large cutting board and cut it in half, then in half again, until you've got pieces that are about the size of a small apple (see image of dough in my hand). Basically, they need to be absolutely massive, but you can also weigh the dough to check it's 180g.
  4. Preheat an oven to 180C/gas mark 5/350F and prepare two large cookie baking sheets with parchment or non stick baking liner. Mould the lumps of dough with your hand into a round shape, then tear the dough apart so the inside is exposed, and stick it back together, so that the two smooth sides are stuck together (don't worry if you smooth it back a bit in the process!). Put onto your baking sheet, at least 6 inches apart, and bake for 16-18 minutes. They WILL look raw, but don't worry, just take them out of the oven after 18 minutes and leave to firm up for at least an hour or two.
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Levain Bakery Copycat Double Chocolate Chip Cookies
Yields 12
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
509 calories
65 g
82 g
26 g
7 g
16 g
114 g
139 g
42 g
1 g
8 g
Nutrition Facts
Serving Size
114g
Yields
12
Amount Per Serving
Calories 509
Calories from Fat 232
% Daily Value *
Total Fat 26g
40%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 82mg
27%
Sodium 139mg
6%
Total Carbohydrates 65g
22%
Dietary Fiber 3g
14%
Sugars 42g
Protein 7g
Vitamin A
12%
Vitamin C
0%
Calcium
8%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g unsalted butter / 2 sticks plus 2 tbsp
  2. 200g / 3/4 cup light brown sugar
  3. 150g / 1/2 cup caster sugar
  4. 2 large eggs
  5. 1 tbsp vanilla bean paste
  6. 70g / 1/2 cup cocoa powder
  7. 175g / 1 1/2 cups strong bread flour
  8. 110g / 1 cup plain flour
  9. 1/2 tsp salt
  10. 300g / 1 packet jumbo chocolate chips or chocolate chunks (plain chocolate)
Instructions
  1. Despite the slightly odd ingredients, we make these cookies like any others! Start with very very soft butter and combine the sugars. I like to mix cookie dough by hand, but you can also use a stand mixer if you prefer. Add the two sugars and the vanilla, then the two eggs and scrape down the bowl.
  2. Next, sift in your cocoa powder (you do need to do this - cocoa is so lumpy!) and add in the salt and two types of flour. Finally, mix in your chocolate chips (the dough may be very stiff, but don't worry). Tip the dough out onto some cling film, pat into a ball, wrap, and pop the whole thing into the fridge to chill.
  3. Once the dough is chilled, I like to unwrap it on a large cutting board and cut it in half, then in half again, until you've got pieces that are about the size of a small apple (see image of dough in my hand). Basically, they need to be absolutely massive, but you can also weigh the dough to check it's 180g.
  4. Preheat an oven to 180C/gas mark 5/350F and prepare two large cookie baking sheets with parchment or non stick baking liner. Mould the lumps of dough with your hand into a round shape, then tear the dough apart so the inside is exposed, and stick it back together, so that the two smooth sides are stuck together (don't worry if you smooth it back a bit in the process!). Put onto your baking sheet, at least 6 inches apart, and bake for 16-18 minutes. They WILL look raw, but don't worry, just take them out of the oven after 18 minutes and leave to firm up for at least an hour or two.
beta
calories
509
fat
26g
protein
7g
carbs
65g
more
Adapted from The Cultural Hall Podcast
Kerry Cooks http://kerrycooks.com/
 I shared these cookies with my girlfriends and almost everyone struggled to finish theirs (I didn’t! but then I am well trained in this area…). So if you can eat one of these in one go, you have my respect!

Oh, and these cookies keep fantastically well, but if you’re enjoying them on days two, three or four (as if!), a quick 15 second burst in the microwave will make them extra melty and yummy! 

 

x Kerry

 

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Snapshots from my week

Happy Friday everyone! It’s a bank holiday weekend – woohoo! The last one until Christmas (boo)!

This past weekend was a pretty quiet one – I got lots of stuff done around the house and garden as planned! I was also seized with inspiration while watching Barefoot Contessa (omg, the most amazing cookery show ever) and rushed to the kitchen to trial a new method of baking tall chocolate chip cookies – and it worked! I’ll share the new method with you soon!

I also made some more homemade brown sugar this weekend – have you tried making your own yet? It’s so easy and really helpful as you can make light muscavado or dark muscavado sugar as long as you have some caster sugar and some treacle in the cupboard! 

The kittens continue to be crazy little bundles of fluff this week. Blackie especially is not a respecter of personal space and likes to get really close to your face and eyeball you. Kitten food breath is a small price to pay for such adorableness! 

I also tried out two new dinners at the weekend – stuffed pattypan squash (stuffed with a mixture of veggies, tomato sauce, breadcrumbs and cheese) which I don’t think I’d repeat (at least with squash) because I didn’t like the taste of the squash at all. I also made a tomato feta filo pie one evening which was very tasty using this recipe (and I will make this again as I have leftover filo to use!). 

 

On Wednesday I watched (and recapped!) the Bake-Off – and Jordan went home! Boo! Team Jordan will now switch to supporting other contestants in Jordan’s honour, including team Norman. As for me, I think I might behind team Martha at the moment! Who do you think will win? 

Last night I cooked up some pumpkin risotto with browned butter, sage leaves and stilton, and a pumpkin cream cheese loaf for an informal dinner with my friends (and bridesmaids). I’m so thankful to have such lovely friends!

What are you up to this weekend? I’m going for brunch at Bill’s (giving them a second chance after my poor experience last time) and spending lots of time with the kittens!

x Kerry

 

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Great British Bake-Off: Season Five Episode Three Recap

Hello and welcome to another bake-off Wednesday! It’s bread week which means Mr Hollywood will be in his element, piercing the souls of the contestants with his deep blue eyes and scaring the pants off them as they venture into his wheelhouse. 

Take a drink every time:

  • Paul rolls up a ball of bread to demonstrate how (gasp!) undercooked it is
  • you hear a bread pun – including but not limited to ‘Rise to the challenge’ ‘Bready, steady, go!’ ‘x contestant is toast’
  • Paul surveys the nervous bakers from the sidelines, casting a frowny face over their kneading techniques
  • Paul says ‘Good bake’ or ‘good crumb structure’

 fc0f1461-08f7-4eb1-98eb-452f98bed70d-620x372

 First up is the first challenge – the bakers must present a collection of perfect rye bread rolls. Paul explains that rye is a difficult flour to work with. Paul’s face when Martha tells him she plans to do an eggwash on her rolls is priceless, and Mary trys to give Diana a little hint that big lumps of cheese in her bread may not be the best idea. There’s lots of strong flavours going on… I wonder who’s rolls will crash and burn.

Nancy is rolling her buns in some kind of pollyfilla paste. Norman and Mel have some flirty thermometer banter! Norman is so sweet!

Judging time rolls around and Chetna’s rolls barely make it out of the oven in time. Nancy, Jordan, Luis and Kate do really well  whereas Diana and Martha  don’t do so well (that egg wash made the buns look done when they weren’t). Norman’s are again too simple, with Paul and Mary still appreciating his approach… but how long will that last?

Education break! We’re learning about wigs, a spiced bread roll.

Time for the technical challenge – the bakers must produce four perfect ciabatta rolls, to Paul’s own recipe. Paul coaches the bakers to be patient with their ciabattas… but several of the bakers don’t read the instructions properly and pop their ciabattas into the proving draw… GASP!

The ciabattas are full of air bubbles which need to be preserved, cue Diana bashing the hell out of hers. Might she go home this week?

Judging time! Chetna, Jordan and Ian both over-proved their ciabattas (in the drawer!) resulting in them falling flat, and they come bottom in the challenge. Martha, Luis and Kate come top – hooray!

Time for the bread showstopper! A filled loaf is on the cards, and it must be spectacular and tasty. There’s so much creativity on show – and some seriously delicious stuff going into those breads! I absolutely love Mel this episode as she helps Martha smell her breads and sits on the floor with Ian watching his bread cook.

First to be judged is Richard – the pesto – which Richard made himself having no doubt learned from Enwesor’s mistake last week – is delicious! Of the other bakers, Ian and Luis do exceptionally well, Martha, Nancy, Norman and Diana are in the middle of the field, and Chetna, Kate and Jordan’s bakes are very underdone… one of them is definitely heading home.

Luis is crowned star baker, thoroughly deserved! He is doing really well at the moment, could he take the whole thing? The baker going home is Jordan :(  We’ll miss you Jordan!

This week’s Recipes

More GBBO links from around the web

  • Mary Berry’s shared her top baking tips with Good Food – the tip about baking powder is especially interesting, I’m pretty sure I’ve fallen victim to this once or twice after getting over zealous with the baking powder!
  • Radio Times staff come out for Team Norman and Team Martha respectively

See you next week for desserts! Diana talks to herself and Mary proclaims something ‘unacceptable’! What could it be?!

x Kerry

 

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Stop what you’re doing and look at this!

The Bake-Off is inspiring people to bake! This week, Mary’s cherry cake saw sales of glace cherries soar in supermarkets

How the US government encourage conspiracies about UFO’s in order to hide other stuff. Fascinating

Couldn’t agree with this more. No – I actually don’t have the same amount of hours in the day as Beyonce!

I’m always looking for new recipes for homemade pizza to try, so I’ll definitely be giving this one a go very soon – it looks so good!

Finally, some Lego figures that provide great role models for girls (and more diverse career paths than dog groomer and cupcake bakery owner)

The fantastic Heather at Sprinkle Bakes made these clever and inventive Rainbow Meringue cones – the cones are filled with chocolate!

Rainbow meringue truffle cones 2

x Kerry

 

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Oatmeal Pecan Chocolate Chip Cookies

Oatmeal Pecan Chocolate Chip Cookies by @mskerryedwards - find the easy recipe at kerrycooks.com!

Oatmeal Pecan Chocolate Chip Cookies by @mskerryedwards - find the easy recipe at kerrycooks.com!

 Oatmeal Pecan Chocolate Chip Cookies by @mskerryedwards - find the easy recipe at kerrycooks.com!

Aka, the cure for a bad day! These wholesome tasting Oatmeal Pecan Chocolate Chip Cookies are chewy on the inside and crispy on the outside and packed with huge chocolate chips, yummy toasted pecans and oats. They’re hearty, spiced and full of melty chocolatey goodness, and the jumbo oats add a great texture and chew.

We ate these cookies (oh so many of them!) while on honeymoon in beautiful Mystic, Connecticut. The hostess at our lovely B&B, The Mermaid Inn makes a batch of them every afternoon for her grateful guests! When we first got there they were melty and warm from the oven, and I ate five (FIVE!) that afternoon! They are just that good.

One of the things that I noticed when baking with the chocolate chips that I brought back from the US (ghiradelli and nestle) is how much bigger they were than ones we can get in the UK! This is why I normally much prefer cutting up plain chocolate into chunks for cookies, since the chunks are much bigger than chocolate chips!

IMG_4236

Oatmeal Pecan Chocolate Chip Cookies
Yields 24
The perfect oatmeal chocolate chip cookies!
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
290 calories
36 g
38 g
14 g
5 g
7 g
64 g
22 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
64g
Yields
24
Amount Per Serving
Calories 290
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 38mg
13%
Sodium 22mg
1%
Total Carbohydrates 36g
12%
Dietary Fiber 2g
9%
Sugars 16g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 230g / 2 sticks unsalted butter
  2. 100g / 1/2 cup golden caster sugar
  3. 190g / 1 cup light brown sugar
  4. 2 large eggs
  5. 1 tbsp vanilla bean paste
  6. 320g / 2 cups plain flour
  7. 300g / 3 cups jumbo oats
  8. 90g / 1 cup chopped toasted pecans
  9. 200g / 1 heaped cup chocolate chips or chunks
  10. large pinch salt
Instructions
  1. It's cookie time!
  2. First, preheat your oven to gas mark 4/190C/350F and prepare a large mixing bowl and get your ingredients ready. Prepare three large cookie sheets with parchment paper or non stick baking mat.
  3. If needed, heat your butter in the microwave until it's very soft and then mix vigorously with the two sugars (either by hand or in a stand mixer works!). Add the vanilla bean paste and two eggs, mix well and scrape down the bowl. Next, mix in all of your dry ingredients, flour, oats, pecans and chocolate chips, plus the salt.
  4. Ready to bake! If you have one, use a large cookie scoop to scoop balls of dough onto the baking trays. These cookies don't spread too far, so they just need to be about an inch and a half apart.
  5. Bake for 10-12 minutes or until starting to turn golden. They will still seem soft and squishy, but let them cool and they'll harden right up.
beta
calories
290
fat
14g
protein
5g
carbs
36g
more
Kerry Cooks http://kerrycooks.com/
 I know you’ll love these! They’re so versatile too – if you’re a cinnamon fan, add a teaspoon, and they’d be great with a tablespoon or two of peanut butter too. 

x Kerry

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Snapshots from my week

 Happy Friday, friends!

 What did you get up to last weekend? I visited my parents in Staffordshire and acquired a few new things for my house (and blog!). My hometown now has a cute shabby chic style shop (that is also cheap!) and I picked up some vintage crockery, a pretty butter dish (I think I might just be done with spread – butter all the way!) and some shelves!

We also played lots of games of cards! I lost, as usual!

The shelves are a slightly odd purchase as we don’t really have room for them right now (they’re currently in our hall acting as a place to display pretty bits and bobs. In the future I can see them living in the dining room with crockery etc on, so I had to nab them as we’re hoping to buy a house in the next year or two. 

On Sunday, I headed back to Nottingham (with a new flatscreen tv courtesy of my parents – it was their spare one – thanks mum and dad!) in the blustery wind and rain (and lots of flooded roads!). Very soon after, the two kittens that we’re fostering arrived!

I’m calling them Blackie and Brownie (not necessarily proper names but we’re unable to definitely keep them unless Milo decides he can accept the newcomers) and they are the most confident creatures I’ve ever met in my life! Lee calls the black one ‘scapy’ since she’s quite the expert escape artist! She also loves rubbing her face against yours. Brownie is SUPER playful but a little shyer and less boisterous than Blackie!

On Wednesday evening I popped round to Erin’s to watch the Great British Bake-Off! We ate lots and lots of cheese and ate cornflake cookies (yum!) and I furiously typed and tweeted – lovely Erin was very patient and made me tea! She was an excellent assistant!

This week I’ve also been putting a bit more effort into making dinners- I made a rosemary focaccia and a filo tomato feta pie!

 What are you doing this weekend? I’m hoping to get a few things sorted around the house and spend a bit more time trying to get Milo and the kittens getting along… any tips?

 x Kerry

 

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