For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration, optional
For the Buttered Pecans:
Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Brown Butter:
Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned.
Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
Once the butter is at room temperature, you’re ready to get baking!
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired.
Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
Remember if you submit a recipe to me and I use it in my blog, YOU will receive a FREE gift from me….What is your favorite recipe during the holiday season?
Pack up those holiday cookies and take them with you as a hostess gift to your next party. Thirty One’s Little Carry Alls are perfect for this…These novelty Littles Carry-All Caddys are also the perfect solution for organizing the little things in your life. From office supplies to eating utensils and cosmetics, this caddy helps keep your life in order by keeping everything right at your fingertips. Great for gifts, small toys, crafts, office desks, candy and seasonal home décor. Lots of choices for everyone in the family. You can even use these as a stocking stuffer instead of traditional stockings.
Check out this YUMMY and very simple Weight Watchers dessert. Believe it or not, even the people not doing WW (formerly Weight Watchers) love it.
Just a few simply ingredients and you have a yummy dessert for any party. Bet you might even have all of the supplies in your pantry already….
121 Box Reduced Fat Graham Crackers
2- 3 oz boxes sugar-free instant vanilla pudding
4 1/2 cups skim milk
1 container fat-free cool whip
1 -3 oz box sugar-free instant chocolate pudding
Mix vanilla pudding with 3 cups of milk as per directions.
Stir in 1 cool whip.
Place 1 package of graham crackers in the bottom of 13 x9 pan.
Top with half of the pudding, more Grahams, rest of pudding.
Top with last of Grahams.
Mix chocolate pudding with 1 1/2 cups of milk.
Spread on top of graham crackers.
Cover and refrigerate overnight.
Nutritional information per serving: Calories – 48; Sodium – 61mg; Fat – 0.53g; Protein – 3g; Carbs – 7g; Fiber – 1.0g
Headed for a pool party? Want to take this to a family BBQ? Pack it up in a Thirty One Family Picnic Thermal. Make the most of the picnic season with this structured and spacious thermal. The Family Picnic Thermal’s Leak Lock® lining means you can add ice to this cooler bag to keep food and drinks cold. The frame around the top opening allows for easy access to food and drinks and even lets you turn this tote into a beverage bucket. Bring it with you to family gatherings, tailgates, trips to the beach, days on the boat, potlucks or camping. The hard bottom adds stability, and the exterior zipper pocket can hold utensils, napkins, sunscreen or other small items.
Share your favorite recipe with us and receive some “happy mail” from me! If you try one of our recipes, let us know what you think….
Susan, your Sommelier, will bring 5 FREE bottles of wine, worth approximately $100 to the party. You and your friends will get to try the wine before you buy it! This is a great idea because I don’t know about you BUT I am pretty fussy about my wine. You will get to enjoy perfectly crafted food pairings selected by your Sommelier and then provided by the host to enhance the experience. Not just the “wine and cheese” kind of thing either. Chocolate and wine. Fruit and wine. You will also learn basic wine education in addition to playing fun games. Lastly, your guests will learn many solutions for their wine needs! We have a wine for everyone, every occasion, and every moment you can think of. So, who is ready for a girl’s night out while you sample some amazing wines? Be sure to connect with Susan to set the date…
I will admit, I haven’t made them YET! I have never been much of a baker, I always left it up to everyone else. It was something Belinda liked to do especially during the holidays. This recipe actually doesn’t seem too hard. I LOVE almond cookies BUT was never a huge fan of coconut until recently. The whole gluten free thing got me to try it and I actually liked it!
This recipe is courtesy of the author of “Simply Gluten Free Desserts” Caral Kicinski:
1/2cupdark chocolate chips(optional for drizzling)
In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where it’s really cold) for 2 hours or up to overnight.
Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.
OPTIONAL CHOCOLATE DRIZZLE:
Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge.
This may sound CRAZY but if you want to take some of these with you in your purse as you are running errands, why not use a mini zipper pouch or a cute case to keep your cookies safe.
The Cute Case is the perfect little storage solution for jewelry, change, hair accessories, push pins, paper clips, gift cards, business cards, and countless other items. Keep it on your dresser, in a drawer, in the office or in the bathroom at home to keep things tidy and together, or pop it in your purse, backpack, travel bag or car when you’re on the go!
The Mini Zipper Pouch is a great carryall for all those loose little items in need of a place. Featuring a zipper closure, the Mini Zipper Pouch was designed to accessorize many of our other larger totes, thermals, backpacks and purses, it’s perfect size to keep smaller items secure, such as cash, change, lip stick, IDs, gift cards, small snacks, gum, mints and receipts.
Remember to send me your recipe for a chance to receive a FREE ThirtyOne product.
I LOVE S’more! I remember sitting at my best friend’s house in the summer, letting the kids make s’mores in the fire pit. Of course, they were also a favorite treat when we were camping when I was a kid.
Being a Weight Watcher, I would love to have them more often but the problem is I can’t stop at just one. One turns to two and then two… you see where I am going with this, right?
I was so excited to see this recipe from Hungry Girl – not only is it low in points (calories) but I can make then any time at HOME! You can bet I will be stocking up on the ingredients…
Prep: 20 minutes Cook: 15 minutes MAKES 6 SERVINGS
1/6th of recipe (1 mini pie): 149 calories, 6g total fat (2g sat fat), 128mg sodium, 20.5g carbs, 2.5g fiber, 8g sugars, 3.5g protein. SmartPoints® value 6*
1 cup old-fashioned oats
1/4 cup light whipped butter or light buttery spread
1/4 cup unsweetened applesauce
3 tbsp. powdered peanut butter
2 packets no-calorie sweetener (like Truvia)
1 tsp. cinnamon
1/8 tsp. salt
2 tbsp. mini semi-sweet chocolate chips
3/4 cup mini marshmallows
2 graham crackers (1/2 sheet), finely crushed
Preheat oven to 350 degrees. Spray 6 cups of a 12-cup muffin pan with nonstick spray.
To make the crust, pulse oats to the consistency of coarse flour in a small blender/food processor.
In a small microwave-safe bowl, microwave butter for 20 seconds, or until melted.
In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.
Evenly distribute mixture among the 6 cups of the muffin pan, using your hands or a flat utensil to firmly press and form the crusts. Press it into the edges and up along the sides.
Bake until firm, about 10 minutes.
Remove from oven, and set oven to broil.
Evenly distribute 1 tbsp. chocolate chips among the crusts (1 tsp. per crust). Top with marshmallows and remaining 1 tbsp. chocolate chips.
Cook until marshmallows have melted and lightly browned, about 1 minute.
Sprinkle with crushed graham crackers.
Want the perfect way to travel with your S’more supplies? Try the Perfect Party Set. An entertaining wonder! This thermal keeps your food warm or cool on your way to the party, with two compartments sized to fit 9” x 13” pans. Approx. 6″H x 16.25″L x 10.25″D (expanded)