Toffee Oat Cookie Dough Ice Cream

I don't know about you, but my favorite ice cream since childhood has been cookie dough. While normally a cookie dough ice cream will be your basic sweet cream or vanilla ice cream with chocolate chip cookie dough as the dough, who says that chocolate chip cookie dough has to be the cookie dough of choice? No one! That's just what's expected. So, after making some delicious Oat and Pecan Brittle Cookies recently, I was like wait a minute. This dough is awesome, why not use it as the cookie dough in a homemade ice cream?!

So, here's the truth about this particular cookie dough -- it's very time consuming to make. You've got to make a pecan brittle, and then blitz part of it in with some of the flour, and then also brown some butter. But the result is so good! If you're ever planning on making the cookies, definitely save some of the dough to mix in to a homemade ice cream. You won't regret it. That being said, you can totally swap in any cookie dough here. The ice cream is just a sweet cream base without any special specific flavorings, so it's extremely versatile.

I just used Salt and Straw's Ice Cream Base in this particular combination, mostly because I didn't want to use up a bunch of egg yolks, and their recipe uses xanthan gum to thicken the ice cream and hold it all together instead of said egg yolks. But say you have some cookie dough and you'd rather use a custard-based ice cream as the base. That's totally fine! As I said, this recipe is very versatile, you can swap the ice cream or the dough and you'll probably still end up with a result that you love. 

What's nice about this ice cream is that it is a bit lighter, almost like what you'd find in an ice cream sandwich, and it works quite well with the toffee oat cookie dough. Honestly, I could probably eat the whole container in one go, but let's not get crazy here.

Toffee Oat Cookie Dough Ice Cream
Author: Jen @ Fresh From The…
Prep time: 05:00
Cook time: 2525:00
Total time: 30:00

A take on homemade cookie dough ice cream, highly customizable to your own cookie dough preferences.

Ingredients:

• 1/2 cup granulated sugar
• 2 tablespoons dry milk powder
• 1/4 teaspoon xanthan gum
• 2 tablespoons light corn syrup
• 1 1/3 cups whole milk
• 1 1/3 cups heavy cream
• 1 cup Oat and Pecan Brittle cookie dough

Instructions:

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freeze for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
4. Once chilled, churn according to your ice cream maker's specifications. Place your storage container in the freezer while the base churns. Break up your cup of cookie dough into pieces about 1/2 inch big. Once the ice cream is ready, transfer the it to your storage container, and gently fold in your prepared cookie dough with a rubber spatula.

Ice Cream recipe from Salt and Straw Ice Cream Cookbook by Tyler Malek and JJ Goode
Cookie Dough recipe from Dessert Person by Claire Saffitz

Oat and Pecan Brittle Cookies

Are you a Dessert Person? If so, then you've come to the right place, because today's recipe is straight out of Claire Saffitz's cookbook called, fittingly, Dessert Person. If you're like wait, that name sounds familiar, where do I know that from -- Claire used to work for Bon Appetit, and hosted several YouTube series for them. Now, she's got her own series, where she makes recipes from her cookbook. One of the first episodes she did was actually for these cookies. And I can report that, after having made them twice now -- these cookies are legit.

These cookies are chewy, sweet, with a bit of crunch from the pecan brittle that's not only in the flour mixture, but also in bits throughout the cookies as well. They are definitely a labor of love -- these aren't cookies you can just decide you want to make and be eating in 30 minutes. Indeed, if you want to make these cookies the best they can be, then you're going to have to let the dough rest in the fridge for at least 12 hours. Again, labor of love, but honestly? Worth it.

Also? They have brown butter, and if you know me, you know I love brown butter. What's not to love? Any time I brown some butter, and that lovely, nutty aroma starts wafting up, it's amazing. Claire has said she struggles not to put brown butter in every recipe and, girl, I totally get it. It almost always makes things better. 

One thing I do want to mention is that you should not overcook these. If the very center of your cookies look a little underdone, but the edges are nice and brown after the first amount of baking time, take 'em out. The centers will continue cooking on the pan for the five more minutes you leave them on there, and if you overcooked them at all, they will turn out much crunchier in the end. Of course, if you prefer a crunchier cookie, then more power to you, go ahead, but I personally love it when you get a nice, soft center.

Another tip -- if you don't want to bake all of these cookies are once, then you can totally freeze the portioned dough to bake up some fresh cookies on another night when you're having a craving. Same oven temperature, close to the same amount of time. Frozen portioned cookie dough is something your future self with be grateful for, and I highly recommend it.

Oat and Pecan Brittle Cookies
Author: Jen @ Fresh From The…
Servings: 18 cookies
Prep time: 01:45
Cook time: 20:00
Total time: 02:30

Amazing sweet, salty, chewy, crunchy, delicious toffee-y oat and pecan cookies worth the effort.

Ingredients:

For the Brittle
• 1 1/4 cups coarsely chopped pecans (5 oz / 142g)
• 3/4 cup granulated sugar (5.3 oz / 150g)
• 4 tablespoons unsalted butter (2 oz / 57g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (Diamond Crystal brand)
For the Cookies
• 2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
• 1 1/3 cups all-purpose flour (6.1 oz / 173g)
• 2 teaspoons kosher salt (0.22 oz / 6g)
• 1 teaspoon baking soda (0.21 oz / 6g)
• 2 cups old-fashioned rolled oats (7 oz / 200g)
• 3/4 cup packed dark brown sugar (5.3 oz / 150g)
• 1/2 cup granulated sugar (3.5 oz / 100g)
• 2 large eggs (3.5 oz / 100g), cold from the fridge
• 1 tablespoon vanilla extract

Instructions:

For the Brittle:
1. Arrange an oven rack in the center position and preheat the oven to 350F. Scatter the pecans on a small rimmed baking sheet and toast, tossing halfway through, until they're golden and nutty smelling, 8 to 10 minutes. Remove the baking sheet from the oven and set aside to allow the pecans to cool.
2. Meanwhile, line a small rimmed baking sheet with parchment paper and set aside (I only have one small baking sheet, so I just put the pecans from above into a bowl and then used the same one). In a small saucepan, combine the granulated sugar, butter, and 2 tablespoons of water (1 oz / 28g) and cook over medium-low heat, stirring gently with a heatproof spatula to dissolve the sugar. Increase the heat to medium and bring the syrup to a rapid simmer. Cook without stirring, swirling the pan often, until the syrup turns a deep amber color, 8 to 10 minutes. Immediately remove the saucepan from the heat and stir in the pecans. Once the pecans are well coated, add the baking soda and salt and stir quickly to incorporate -- the mixture will rapidly foam and sputter as the baking soda aerates the caramel. Quickly scrape the brittle out onto the prepared baking sheet, and spread into a thin layer, os possible, before it starts to harden (which happens very quickly). Set the baking sheet aside until the brittle is completely cooked, 5 to 10 minutes. Chop the brittle into pea-sized bits and set aside.
For the Cookies:
3. Measure out 4 ounces (113g) of the butter, place in the bowl of a stand mixer, and set aside. Place the other 4 ounces (113g) butter in a small saucepan and cook over medium-low heat, stirring frequently until the butter comes to a boil. Continue to cook, scraping the bottom and sides of the pan constantly with a heatproof spatula, until the butter sputters, foams, and eventually you see browned bits floating about, 5 to 7 minutes. Add the browned butter to the stand mixer bowl, making sure you scrape in all the browned bits. Set the bowl aside to cool until the butter begins to resolidify, about 30 minutes.
4. In a food processor, combine the flour, salt, and baking soda, then add half of the pecan brittle bits, and 1 cup (3.5 oz, 100g) of the oats. Blitz the mixture in long pulses until the oats and brittle are broken down and finely ground. Set side.
5. Set the bowl of cooled butter on the mixer and attach the paddle. Add the dark brown and granulated sugars and beat on medium speed until the mixture is light and smooth but not fluffy, about 2 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and continue to beat until you have a very light and satiny mixture, about 1 minute. Scrape down the sides of the bowl and add the flour/oat/brittle mixture and beat on low until no dry spots remain and you have a soft, evenly mixed dough. Add the remaining pecan brittle bits and 1 cup (3.5 oz / 100g) oats and mix on low again just until dispersed. Fold the batter several times with a flexible spatula to ensure everything is evenly mixed.
6. Using a 2-ounce scoop or 1/4 cup measure, scoop level portions of dough and place on a parchment-lined baking sheet as close together as possible (you'll space them out before baking). Cover the dough tightly with plastic wrap and refrigerate the dough for at least 12 hours and up to 48. (If you're pressed for time, a couple of hours in the fridge will do. Just note the baked cookies won't be as chewy).
7. When you're ready to bake, arrange two oven racks in the upper and lower thirds of the oven and preheat to 350F. Line two large rimmed baking sheets with parchment paper, or silicon sheets.
8. Place 6 pieces of chilled cookie dough on each of the prepared baking sheets, spacing so they're at least 3 inches apart. Bake the cookies on the upper and lower racks until they are dark golden brown around the edges, 16 to 20 minutes, switching racks and rotating the sheets front to back after 12 minutes. Allow the cookies to rest for 5 minutes on the baking sheets, then use a metal spatula to transfer the cookies to a wire rack to cool.
9. Carefully move one of the oven racks to the center position, place the remaining dough on one of the baking sheets (it's okay if it's still warm), and bake on the center rack (this last sheet might bake a bit faster than the first two).

Recipe from Dessert Person by Claire Saffitz

Baked French Toast Casserole

I don't know about you, but if given the choice, I will almost always choose French Toast over Pancakes or Waffles. I'm not sure why, exactly, but it must have something to do with the bread-y nature of French Toast?

What can make French Toast even more decadent? Making it into a rich casserole dish that is, let's face it, easier to do overall. No having to cook individual slices of bread on your frying pan. Instead, it's all in a nice casserole dish, ready to head into the oven after some preparation and sitting. Yes, you do have to let this sit for a while to allow the bread to soak up all of the eggy mixture. But is it worth it? Um, duh.

Now, if you know Paula Deen (whose recipe this originates from), you know she doesn't skimp on the heavy ingredients. This has not only half and half, but also a whole stick of butter and a cup of brown sugar. Yeah, it's not for those on a diet. That said, it's rich enough that you can be pretty satisfied by just having a small amount rather than eating up huge swaths of it. I did omit the corn syrup called for in the topping, and actually reduced the butter a bit, and it still turned out rich and decadent anyway.

One thing I would also recommend is perhaps using Challah bread or even a Texas Toast bread. I used a regular French loaf from the grocery store, and while it certainly worked, it didn't soak up as much of the egg as I would've liked, and I think a thicker bread like one of those two might work a bit better, personally. Speaking of soaking up the egg, this will have almost a bread pudding consistency. If you don't like that, you can probably reduce the amount of eggs and dairy mixture and get it how you like it. I think this is probably a fairly adaptable recipe for whatever you like best!

Baked French Toast Casserole

Ingredients

• 1 loaf (13-16 ounces) French bread
• 8 large eggs
• 2 cups half and half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• For the Praline Topping:
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Cooking Directions

1. Slice French bread into about 20 slices, close to 1-inch each. Arrange the slices in a 9x13 baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until blended but not overly bubbly.
3. Pour the mixture over the bread slices, making sure they're all evenly covered. You can spoon some in between the slices to double check.
4. Cover and refrigerate for at least 8 hours/overnight.
5. When it's ready (when the bread has soaked up most of the egg mixture), preheat your oven to 350F and make your praline topping.
6. Combine the butter, brown sugar, pecans, cinnamon, and nutmeg and mix together well. I just used a fork.
7. Spread your praline topping evenly over your bread and bake for about 40 minutes, until puffed and golden. 

Adapted from Paula Deen

Crescent Cookies (aka Mexican Wedding Cookies)

When I was a kid, I hated these cookies. I also did not know them as Crescent Cookies, but as Mexican Wedding Cookies, so maybe eating something called a wedding cookie did not sit well with the young me. Actually, no, it was the nuts. I absolutely, positively, did NOT want nuts in my cookies. You give me a chocolate chip cookie with hidden nuts in it and my nose would wrinkle in disgust. And these cookies? These are chock FULL of nuts!

Not gonna lie, I still don't much like my chocolate chip cookies with nuts in them, and actually I was quite skeptical that I would even enjoy these, but being one of my boyfriend's favorite cookies, decided I would try them. And you know what? I really like them! Yes, they are full of nuts, but they're pecans, and I think we can all agree that pecans are pretty great. I can pass over a walnut any day, but pecans are perfectly pleasant.

I guess this is a sign of growing up - liking cookies with nuts in them. I'm an actual adult now?! But I still like to eat boxed macaroni and cheese! Oh well.

These cookies are really simple to make. They're not overly sweet, but can satisfy your sweet tooth when you're having a craving. You can make them into different shapes, hence the name of Crescent Cookies as you can make them in a crescent shape, but I have most often seen them in balls, as made here.

Crescent Cookies
Author: Jen @ Fresh From The…
Servings: 28 Cookies
Prep time: 00:10 

Cook time: 00:10 

Total time: 00:20

A typical holiday cookie treat, chock full of toasted pecans.

Ingredients:

• 1 cup unsalted butter, softened
• 5 Tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon water
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 cups chopped and toasted pecans
• 1/2 cup powdered sugar

Instructions:

1. Preheat oven to 350°F.
2. In your mixer, cream together the butter and sugar. Add in the vanilla and water and mix together. Stir in flour and salt, then fold in the pecans, making sure they are evenly distributed.
3. Using walnut-sized portions, roll into crescent or round ball shapes. Bake for 10 minutes at 350F. While still warm, roll in powdered sugar.

In photos:

Toast and chop up your pecans. Or you can buy them already toasted if that's how you roll.

Dough it up! Cream together your butter and sugar, then add in the water and vanilla. Stir in the flour and salt.

 Then fold in your pecans until they are evenly distributed.

 Scoop out walnut-sized amounts onto your cookie sheet. You can keep them pretty close together as these don't really spread. As you can probably tell, we used a scoop for these. I highly recommend it. Bake for 10 minutes at 350F. They won't look much different coming out, but they will smell good.

While they're still warm, roll them around in powdered sugar.

Keep on rolling, rolling, rolling.

And you'll have a whole pan full!

Butter Pecan Ice Cream

You'd think the height of summer would be the time for delicious ice cream recipes, but apparently that's not entirely the case around here! Though, admittedly, it was much hotter the last few weeks in ole Los Angeles than the entirety of the previous summer months, so maybe it's not so backward after all.

In any case, it was worth the wait. Because this butter pecan ice cream is pretty much crazmazing. That's crazy amazing, for those who don't know. I can make up words, it's okay. I gave myself permission.

Though I don't have an actual butter pecan ice cream experience to compare this homemade version to, as I will always gravitate toward a cookie dough or vanilla bean variety if I'm buying a tub or getting some at an ice cream place, I am assured this tastes just the same as one you'd get at some fancy schmancy place. To me, it tastes like heaven regardless of a lack of comparison. Like, probably the best ice cream I've made yet.

I swear, I'm not exaggerating. But also, I actually used half and half and whipping cream and didn't substitute milk for any of it, so that may have made a difference. You want creamy goodness, use the dang ingredients it calls for!

Butter Pecan Ice Cream

Ingredients

• 1/2 cup toasted pecans
• 1 Tablespoon salted butter, melted
• 3/4 cup brown sugar
• 3 egg yolks
• 1 1/2 cups half and half
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract

Cooking Directions

1. If you want, you can buy raw pecans and bake them in your oven, then chop them up and mix with the butter. Or you can go the easy route like me and buy pre-toasted and chopped and just mix them up with the melted butter. So much less time, seriously. Set aside for now.
2. Meanwhile, you want to separate your eggs and keep the yolks for this recipe. You can save the whites for another recipe or scramble them up for some scrambled egg whites. Or you can just throw them away, but that seems like a waste. In any case, whisk up your egg yolks and the brown sugar together until they're mixed together well. Keep these at the ready for now.
3. Combine the half and half and the whipping cream in a saucepan over medium heat. Heat this until it comes to a simmer, but don't let it boil.
4. Lower the heat and add a few spoonfuls of this to your egg/sugar mixture, whisking constantly so the eggs don't cook. Then slowly pour this tempered egg mix into the saucepan. Whisk this mixture constantly while keeping it at a low simmer, until it is thick enough to coat the back of a spoon. This should take about 4 minutes. Again, no boiling!
5. Remove from heat and stir in the vanilla.
6. Cover the top of this mix with saran wrap and let cool completely in the fridge for about six hours, or overnight. Overnight is always best. If you're using the mixing bowl attachment for your mixer to make this, make sure that thing's also in the freezer overnight on the coldest setting! Important!
7. Freeze ice cream according to the manufacturer's instructions. When you have about a minute left, fold in your pecans.
8. Serve immediately for soft serve style, or pack the ice cream into an airtight container and stick in the freezer until firm. I just bought one of these ice cream containers, and already love it!
9. Scoop 'er up and omnomnom that stuff!

(Adapted from Peaches and Cake)

In photos: 

 Whisk up your egg yolks and brown sugar. Set aside for now.

 Combine your half and half and your whipping cream in a saucepan and bring to a simmer. Not a boil, just a simmer!

Add a few spoonfuls of the milk to the egg mixture and whisk to combine. This is to temper the eggs so they don't cook. You don't want weird egg bits in your ice cream. After that, add it back to your milk mixture, and on medium-low, whisk constantly at a low simmer for about four minutes until it thickens.

You'll know it's good when it coats the back of your spoon.

See, you can run your finger down it, and the line stays there. It's ready!

Remove from heat and add in the vanilla. Now, cover that and stick in your fridge to cool completely for at least six hours. Best if overnight. I always stick a piece of saran wrap directly on the top of the liquid so it doesn't get a film on top.

When it's cooled, then you can put it in your ice cream maker. Follow the instructions on your particular maker and get it to churning. Mine took about 15-20 minutes to churn, and then it looked like this.

Scrape it off of there and then mix in your prepared pecans. Alas, I forgot to take photos of the pecans!

Scoop that into your freezer safe container.

Mine filled up the "pint" size Zak Designs ice cream container, with a little bit left over.

This is even a little bit too full for that container, but that's okay, just eat some off the top before you put the lid on and stick it in the freezer! Problem solved!

After you've had it in the freezer a while, it will set up like regular ice cream. You can then scoop to your heart's content! Or just eat it directly out of the container. You know I do that.

Pumpkin Pie Bars

I know what you're thinking. Another pumpkin thing? But the holidays have passed! I mean, I know. I meant to post this much earlier, but things such as life and work and vacation kind of got in the way. Or I got lazy. You never know with me.

And maybe you didn't get enough pumpkin stuff over the holidays. It's still cold and wintry out, you can still enjoy yourself some winter-spiced stuff, such as these pumpkin pie bars. Or not. Whatever suits you.

I made these bars for a work dessert potluck of sorts. I only have one quibble with them, and that is this: the bottom crust part was really, really hard to cut up. I'm not sure if it's because I should have cut them up earlier on and not after leaving it in the fridge overnight or not. It's entirely possible that is the case! Nonetheless, they were still tasty, tasty treats. Maybe not if you don't like pecans, but I imagine you could totally take out the pecans and you'd still have a winner.

Pumpkin Pie Bars

Ingredients

• FOR THE CRUST:
• 1 1/3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 3/4 cups (1 1/2 sticks) unsalted butter, cold, cut into small cubes
• 1/2 cup coarsely chopped pecans
• FOR THE FILLING:
• 4 ounces cream cheese, softened
• 1 cup pumpkin puree
• 1/3 cup granulated sugar
• 1 large egg plus 1 egg white
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• pinch of salt
• 1 teaspoon vanilla extract
• 9 roasted pecan halves, for topping

Cooking Directions

1. Preheat oven to 350F with a rack in the center. Grease an 8x8 inch square pan with butter or shortening. Line with parchment paper and set aside.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt and oats. Add cold butter and quickly break the butter up into the dry ingredients. You can use a pastry cutter or use your hands to get the butter into sizes variously the size of peas to oat flakes. Add the chopped pecans and toss thoroughly to combine.
3. Remove about 1 1/2 (to 2 cups) of the mixture to a separate bowl and place in the refrigerator (this will be the crumble topping).
4. Put the remaining crust mixture into your prepared pan and, using your fingers, evenly press into the bottom of the pan. Place this in the fridge while you prepare the filling.
5. For the filling, place the softened cream cheese into your electric mixer and beat at medium speed about a minute until smooth and pliable. You don't want chunky cream cheese here.
6. Add in the pumpkin and sugar and beat on medium speed. You may need to stop the mixer occasionally to scrape down the sides of the bowl to make sure everything is combined well. Add in the egg and egg white and beat to combine, about 1 minute. Add in the spices, salt and vanilla and beat to combine again. The original recipe also calls for 1/8 tsp all spice, but I didn't have any. Feel free to add it in for an extra spiciness.
7. Remove your crust and crust crumbs from the fridge. Pour the pumpkin filling over the pressed crust and then sprinkle generously with your remaining crumbs. Top that with your pecan halves. Bake for 20-25 minutes or until the center no longer gets jiggly when you move it. Remove from the oven and allow to cool completely before removing from the pan and slicing.
8. These are best kept in the fridge since they have cream cheese in them, for up to four days.

Recipe via Joy the Baker

In photos:

Whoops. This picture is blurry. Sorry! It's just the dry ingredients about to get mixed up with some cold butter.

Once you've got your crust stuff, remove 1 1/2 to 2 cups to the fridge. The rest, press into your pan like so, then stick that in the fridge too.

The cream cheese, pumpkin and sugar mix together.

And then you add in your egg, egg white and spices.

Dump your pumpkin stuff on top of your prepared pan of pressed crumble, and then sprinkle the rest of that crumble on top.

Add your roasted pecans (I didn't roast mine, whoops!) for pretty decoration, and then bake that baby up.

Since the top does not really brown, you want to make sure the middle of the pan doesn't jiggle anymore before you take this out of the oven. Otherwise you will have a goopy middle section. No one wants a goopy middle section, in baked goods or in life.

Pecan Pie Muffins

Often, when I get the urge to bake, I want to make something new, but only with what ingredients I have on hand. I have a serious dislike for going grocery shopping, mostly because I feel like I have to do it all the dang time! So I was looking through recipes that I had starred for future use, and found these that I had saved from Tasty Kitchen. Pecan Pie Muffins. I like muffins, I like pecan pie. Combine the two and...

I'm not sure how to describe these. Are they a dessert? Are they a breakfast? I suppose you could do either. I was wishing I had some whipped cream or even some ice cream, because that would have been a good topper.  As it is, they are pretty sweet and also very filling, so in that respect - a good breakfast. On to the recipe...

Pecan Pie Muffins

Ingredients:

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preheat oven to 350 F.

Grease your muffin pan or use silicone cups.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Here are the dry ingredients all mixed together. I broke up the pecans by hand so they might be smaller bits if you use a food processor or some such.

The butter and the eggs all whisked together.

Mix the wet ingredients in with your dry until just combined.

Greased muffin pan. As you can see, for me it made eight.

And, voila! I let them sit in the pan for a bit, then just turned it over onto the grate and flipped them over. They came out of the pan just fine.