PECAN CRUMB CAKE SUGAR COOKIES

THIS IS MY COOL PAMPERED CHEF TOOL I USED TO INDENT THE COOKIES! THE BACK OF A SPOON WILL WORK, TOO!
FOR THE COOKIE BASE:

 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract

ELECTRIC
MIX BUTTER & SUGAR. 
ADD EGG, MILK, VANILLA. 
ADD FLOUR &
BAKING POWDER. 
PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.
PREHEAT OVEN TO 350.
Roll out dough and cut out circles with a cookie cutter.  Bake 10-12 mins.  Remove and make an indent in the center of the cookies.  Top with crumb topping (see below).  Return to the oven for an additional 5 minutes.  Cool and dust with powdered sugar!

Crumb Cake Topping:
1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon
8 Tablespoons soft butter
chopped pecans, for sprinkling on top
Crumb Cake topping adapted from Oh Bite it!

Chile-Lime Avocados

Alright, so maybe I am slightly obsessed with avocados.

I’m always trying to find new and interesting ways to eat them! Though in all honesty, I could just as easily sit down with an avocado and a spoon and be quite the happy girl. Which is awfully funny considering up until about 5 years ago, I was anything but an avocado fan!

Can I please have all those avocados, guacamole, and naps back that I refused in my younger years? Sort of like roll-over minutes?

This would make for a perfect little snack, side dish, or appetizer… or eat both halves for a surprisingly rather substantial lunch!

It’s a very easy little dish to throw together that’s full of big bold flavors that will be sure to excite your taste buds and curb cravings for less healthy options.

Save some calories for a skinny margarita instead.

There really isn’t much I could or would do to make this any better next time. I was full and completely satisfied with my lunch and can’t wait to have it again soon!

Plus, no guilt with this clean and lean fresh treat.

Chile-Lime Avocados
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1/2 Avocado • Calories: 174.5 • Fat: 14.8 g • Carb: 11.9 g • Fiber: 7.3 g • Protein: 2.1 g • Sugar: 1.5 g • Sodium: 92.4 mg

Ingredients:
1 Medium Avocado
2 Tbsp. Fresh Lime Juice
1 Chive, Chopped
1/2 Tsp. Taco Seasoning
Pinch of Cayenne

Directions:

Cut the avocado in half and remove the pit.

Sprinkle the avocado halves with the lime juice, chives, and seasonings.

Serve right away and enjoy!

Easy French Breakfast Puffs with Fresh Strawberries

I’m sharing today’s recipe with you as part of my White Lily series. A family friendly company, White Lily encourages folks to share their knowledge in the kitchen and help pass on their cooking heritage.

This recipe is perfect for that because my mother taught me how to make these when I was a little girl. They are a simple muffin, perfectly suited to a cup of coffee or juice and especially delicious when paired with fresh fruit like I’m doing here.

So let’s make some French Puff Muffins today and make sure you share the results with someone you love!

You’ll need: Self Rising Flour, Cinnamon, Sugar, Butter (or margarine), Egg, Milk, and Shortening.

The original recipe calls for nutmeg, and I made note that I don’t use it in my first cookbook (page 190) so I’ll note it here as well.

I don’t like nutmeg. I’m sure it’s very nice and comes from a lovely family and all that. I’m sure some people really enjoy being around nutmeg and that it’s parents are awfully proud. But I would rather not pursue a relationship with it at this time. Instead, I use cinnamon in it’s place. If a recipe already calls for cinnamon, I still add that as well. I really like cinnamon.

Place 1/2 of sugar, egg, and shortening in a mixing bowl.

Mix.

You saw that coming, didn’t ya?

Gradually add in milk, vanilla, and flour.

Or just dump it all in like I do.

Now mix that up.

Boom!

My son says that as his own exclamation before exciting news or a big reveal on some electronic device he has programmed.

so Boom! Here is our muffin batter.

Spray a muffin pan with some cooking spray.

This recipe makes 15 but I fill mine a little more and just spread it out over twelve.

Divide batter.

Bake at 350 for 20-25 minutes.

While those are cooking, wash and chop up some fresh strawberries if you’d like. Sprinkle them with a little sugar to taste.

Stir to coat and set aside for a bit so the strawberries can release their juices.

Then, to make them even more saucy, smash them up a wee little bit with a fork or pastry cutter.

Like so

Stir remaining sugar together with cinnamon and place in a bowl.

Melt butter in another bowl.

Dip top of each muffin in the butter.

And then dip buttered top into cinnamon sugar mixture.

Like this.

Serve with strawberries if you like, or eat plain

French Breakfast Puffs with Fresh Strawberries

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1+1/2 cups self rising flour
  • 1/4 teaspoon nutmeg (I substitute cinnamon)
  • 1/2 cup milk
  • Topping

  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) margarine or butter, melted
  • 1/2 cup sugar

Instructions

  1. Preheat the oven to 350 and grease 12-15 medium muffin cups (I just divide it among twelve).
  2. In the bowl of an electric mixer, beat the shortening, 1/2 cup of the sugar, and the egg thoroughly. Mix in the flour and nutmeg (or cinnamon as a substitute) alternately with the milk.
  3. Divide batter evenly among muffin cups and bake for 20-25 minutes, until golden brown.
  4. In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture. Serve hot.

2.2

http://www.southernplate.com/2014/03/french-breakfast-puffs-with-fresh-strawberries.html

 Print This Recipe

~E. B. White

Submitted by Jackie. Click here to submit your own. 

Special thanks to White Lily for sponsoring this post.

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