Butter Pecan Shortbread Chippers – Southern Plate by Gordon Ramsay

Butter Pecan Shortbread Chippers - Southern Plate


Y’all know I love me a good shortbread cookie! They are rich, not overly sweet, and big on buttery flavor. Combine that with pecans and semi sweet chocolate chips and you’ve got a cookie everyone can agree on. These are perfect served alongside a pot of coffee when sitting around the table with friends catching up on the year. They also make a very thoughtful thank you gift. With fewer and fewer people baking these days, the value of homemade gifts has only increased so I want to encourage you to forego the malls and get in your kitchen instead. You’ll save sanity, money, and the meaningful gesture will definitely be noticed by your friends and loved ones. Have I made my case yet? Alright, let’s get to baking! 

Shortbread ingredients are always simple and straightforward: butter, brown sugar, egg, vanilla, all purpose flour, salt, pecans, and some semi sweet chocolate chips. 

Finely chop 1/2 cup of the pecans. We’re going to save the rest of the tops. 

In a large bowl, place butter, sugar, egg and vanilla. 

Beat this together with an electric mixer until a dough is formed. Stir together flour and salt and add this in. Beat again to incorporate. Fold in pecans and chocolate chips. 

Scoop this out using a 1 inch cookie dough scoop onto parchment lined or lightly greased baking sheets. 

Gently press a pecan half into the top of each cookie. Bake 10-12 minutes at 375, or until very slightly browned on the bottom. Note that Shortbread cookies don’t brown much at all but after 10-12 minutes they should be fine to remove from the oven. 

Allow to cool before removing to an airtight container – or a serving platter if eating immediately. 

Servings: 30 cookies

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/2 cup semi sweet chocolate chips
  • 25-30 pecan halves for the tops

Instructions

  • Preheat oven to 375 degrees. Lightly grease a large baking sheet or line with parchment paper. In a large bowl, mix together the butter, light brown sugar, egg and vanilla with an electric mixer until well combined.

  • In a small bowl, stir the flour and salt together and use an electric mixer again to add it to the dough.  Fold in the 1/2 cup pecans and the chocolate chips.

  • Use a one inch cookie dough scoop to place dough balls on a cookie sheet, about two inches apart. Gently press a pecan half into the top of each cookie.

  • Bake 10-12 minutes, sprinkle with a little sugar when they are done.

Notes

If you like, while still warm, sprinkle the tops with a little white sugar. 


Yum

Old Fashioned Cornbread | 101 Cooking For Two by Gordon Ramsay


Great old fashioned cornbread like grandma would make. Adapted from the 1972 Betty Crocker Cookbook. Full flavor and a little crunchy texture are welcome at almost any meal.
Cornbread on plate

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Cornbread is an excellent change of pace from the usual bread for a down-home meal. You can whip it up in a jiffy and always keep the ingredients on hand.

I went old school and used our much-loved 1972 Betty Crocker’s Cookbook. Only a few changes were needed but it is still full of that old fashioned goodness.

Betty Crocker's Cookbook 1972

My Rating
My rating system of a 4 out of 5 so very nice.


A very nice 4. Nothing more since it is just cornbread.

Pro Tips: Recipe Notes for Old Fashioned Cornbread

Cornbread is classified as a quick bread meaning the leavening of the dough comes from baking soda and/or baking powder, not from yeast.

Cornbread Variations

Southern cornbread has traditionally been made with little or no sugar or flour. It is also frequently made with white cornmeal and buttermilk.

Northern/midwestern cornbread does have more sugar and flour, so it is sweeter and more cake-like. Also, usually made with yellow cornmeal.

Many of the more modern recipes for cornbread will have more sugar. I like the 1972 version.

Cornmeal Variations

The color. Cornmeal comes in yellow and white colors. You can also find blue if you look hard enough. Yellow cornmeal is a bit sweeter and will provide a bit more taste. But all are used interchangeably.

The texture. Most cornmeal will be a medium grind. But a finer grind will provide more of a cake-like texture to your cornbread. Course grinds are used more for hot cereal but can add more texture to your cornbread.

What Pan to Use?

You can use standard baking pans. 8 to 9-inch square or round will do nicely. I prefer an 8-inch square or 9-inch round pan. Or you can use a smaller cast-iron skillet or even cupcake tins.

The smaller the pan, the thicker the cornbread. That is why we cook to an endpoint and not by time alone. Never by time alone.

When is Cornbread Done?

Cornbread will cook quickly, usually in about 20 minutes, but you have variables that will make time unreliable. The pan material, the pan size (thickness), and the oven. All these things plot against you, so time alone will not do.

toothpic coming out clean

You will need to go old school and use the “toothpick” test. This is where you use a clean toothpick and insert it into the thickest part of a dish and see if it comes out clean.

How to Store Your Cornbread?

Wrap your cornbread in plastic wrap or aluminum foil. It can be left at room temperature for 1-2 days. Refrigerated for up to a week. Or frozen for 2-3 months.

Other Cornbread Recipes You Will Love

Cornbread Drop Biscuits

Easy Grilled Cornbread

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Corn meal and ingredients for cornbread

Preheat oven to 425 degrees. Prep an 8-inch square baking pan with a heavy spray of PAM.

ingredients in a lorge bowl

Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds. Combine in a mixing bowl: butter, one egg, and one cup of milk. Whisk to combine. Add one cup of cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and cornmeal are all moist. Do not over mix.

pouring dough into pan

Spread into prepared baking pan.

toothpic coming out clean

Bake until a toothpick comes out clean. About 18-20 minutes usually.

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Old Fansoned Corn Bread

Great old fashioned cornbread like grandma would make. Adapted from the 1972 Betty Crocker Cookbook. Full flavor and a little crunchy texture are welcome at almost any meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course : Bread

Cuisine : American

Servings/Adjust Amount: 9

9

Ingredients

  • 1/4 cup butter1/2 stick
  • 1 cup milk
  • 1 egg
  • 1 cup flour
  • 1 cup Corn Meal
  • 2 tablespoons sugar
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 425 degrees. Prep an 8-inch square baking pan with a heavy spray of PAM.

  • Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds.

  • Combine in a mixing bowl: butter, one egg, and 1 cup milk. Whisk to combine.

  • Add one cup cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.

  • Spread into prepared baking pan.

  • Bake until toothpick comes out clean. About 18-20 minutes.

Recipe Notes

Pro Tips

  1. Use yellow or white cornmeal.
  2. The baking powder should be alunimun free.
  3. I suggest 8-inch square or 9-inch round baking pan but other sizes can be used. See discussion in post.
  4. Bake until toothpick comes out clean.
  5. To store, wrap with plastic wrap or foil. Good at room temperature for 1-2 days, refrigerated for up to 7 days and frozen for 2-3 months.

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 192kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 195mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 240IU | Calcium: 117mg | Iron: 1mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published December 20, 2014. Updated with expanded discussion and clarified instructions along with refreshed photos.

Molly and Lilly at play

Molly and Lilly at play

Giant Donut Cake by Gordon Ramsay

Giant Donut Cake



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My daughter is pretty much obsessed with donuts. Seriously, once a week she gets to have donuts for breakfast. Usually it’s from a local donut place, but this morning I decided to take it up a notch. I’ve been working on the notion of a giant donut cake for a while. And if you follow me over on Facebook or Instagram you may have seen my most recent attempt.

I was sooo close, but it still wasn’t perfect. And I never want to share a recipe that I’m not completely in love with. Whether it has to do with the recipe itself or with the aesthetics of it all. This last time was a painful lesson with sprinkles and frosting. Today though? I got it all right!

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I’ve made this giant donut cake with a from scratch batter that includes LOTS of vanilla and a whole wheat flour. Other than that I subbed in some sugar substitute and an unsweetened almond milk in place of regular milk. With these few swaps I ended up with a more guilt-free cake that tasted amazing.

And looked pretty damn amazing too, if I do say so myself.

The idea for this cake is… well… a baked cake donut! The best part is that since it’s a donut cake, you can use it as a dessert OR as a breakfast/brunch cake!

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I left the frosting and sprinkles up to you to decide. I used an organic coconut oil based frosting in a can that I whipped up with just a little bit of food coloring and some rainbow jimmies on top for the sprinkles! You an really use any frosting or sprinkles that you want though.

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Giant Donut Cake

Giant Donut Cake
TheSkinnyFork.com

A giant donut that tastes like a baked cake donut! Topped off with frosting and sprinkles for a delicious guilt-free breakfast or dessert!

Prep Time: 10 Minutes •
Cook Time: 12 Hours

The Skinny:
Servings: 12
Serving Size: 1 Slice
Calories: 218
Fat: 10 g
Saturated Fat: 1 g
Carb: 42 g
Fiber: 1 g
Protein: 5 g
Sugar: 9 g
Sodium: 239 mg

Ingredients:
2 C. Whole Wheat White Flour
1 C. Natural Sweetener/Sugar Substitute
1/2 C. Sugar
4 Tsp. Baking Powder
1/2 Tsp. Salt
1 C. Unsweetened Almond Milk
2/3 C. Plain Fat Free Greek Yogurt
2 Whole Large Eggs
1/2 C. Oil
1 Tbsp. Vanilla Extract
Icing of Choice
Sprinkles of Choice

Directions:

Preheat the oven to 350 degrees F. and lightly coat the inside of a large bunt pan with non-stick baking spray; set aside.

In a medium bowl, whisk together the 2 C. flour, 1 C. sweetened, 1/2 C. sugar, 4 Tsp. baking powder and 1/2 Tsp. salt.

In a large bowl, whisk together the 1 C. milk, 2/3 C. greek yogurt, 2 eggs, 1/2 C. oil, and 1 Tbsp. vanilla extract.

Step-by-Step Photos:

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Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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