Valentine’s Toffee

I can’t believe January is already gone.  The hubby and I have been fighting colds all month (he gave me his cold).  It seems we get something this time of year every year.  Oh, well…

Do you want to make something special for your Valentine?  Why not make some delicious Valentine’s Toffee.  I would eat the entire batch in one sitting but I can’t let myself eat that much butter at one time.

Valentine's Toffee | Bakewell Junction - you can't stop eating piece after piece.

Valentine’s Toffee | Bakewell Junction

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Fresh Pumpkin Bread

A while ago I bought a large pumpkin and I intended to turn it into puree for some recipes I love.  I planned to make this addicting Fresh Pumpkin Bread.  The hubby says he hates anything pumpkin but he asked me to make more of this quick bread.

Fresh Pumpkin Bread | Bakewell Junction - addicting pumpkin bread made with fresh pumpkin puree.

Fresh Pumpkin Bread | Bakewell Junction

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Mega M and M Blondies

I had seen Mega M&M’s on sale a short while ago.  Now the sale wasn’t a huge savings but the lure of Mega M&M’s was too strong, so I bought them.  Of course, I wasn’t going to open the package until I was ready to bake with them because they would disappear.  Hence, these yummy Mega M&M Blondies were born.  The hubby, family and friends loved these chocolaty bars.

Mega M and M Blondies | Bakewell Junction - decadent and chocolaty.

Mega M and M Blondies | Bakewell Junction

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S’mores Pie

A few weeks ago I went to my niece’s Birthday gathering at my sister’s house and I brought this pie S’mores Pie.  It is decadent and delicious and got rave reviews.  The photos need a little help though.  I tried to rush since it was the middle of the party and everyone wanted a piece.

S'mores Pie | Bakewell Junction - easy, decadent and delicious.

S’mores Pie | Bakewell Junction

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Ultimate Crumb Peach Pie

We have two peach trees in the back yard and aside from my hubby giving some away and eating ten a day, I needed to make something with them that would use a lot of them so I made this yummy Ultimate Crumb Peach Pie.  The hubby and friends loved the pie.  I love the crumbs on anything.

Ultimate Crumb Peach Pie | Bakewell Junction

Ultimate Crumb Peach Pie | Bakewell Junction

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Sluttier Slutty Brownies

We had a family get together about a week and a half ago for my Mom’s 81st Birthday.  I love to try out new things at these gatherings but I don’t leave out the tried and true.  I made a sluttier version of the Slutty Brownies everyone has seen on the internet.  I topped them with whipped ganache and they were a hit with the family.  The co-workers loved them too when the hubby and I took them to work.

Sluttier Slutty Brownies | Bakewell Junction - decadent, chocolaty and delicious.

Sluttier Slutty Brownies | Bakewell Junction

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Gooey Butter Cake

I’m late to the Gooey Butter Cake party but I’m a fan now.  I was curious to see what the hoopla was all about and this cake definitely warrants hoopla.  I used Paula Deen’s recipe which calls for boxed cake mix.  It’s a great way to use up cake mixes before they expire.  After making so many wonderful homemade baked goods, I can’t go back to plain cake mix cakes.

Gooey Butter Cake | Bakewell Junction - gooey, sweet and decadent to satisfy any sweet tooth.

Gooey Butter Cake | Bakewell Junction

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Pignoli Cookies

Pignoli Cookies | Bakewell Junction

Pignoli Cookies | Bakewell Junction

I tried two recipes of Pignoli cookies.  I wanted to compare an old recipe I’ve made before side-by-side with a recipe that I got from my friend Chris.  The recipes are similar so the end result is also similar.  I think my favorite of the two turns out to be the newer recipe (Pignoli Cookies 1) Chris gave me.  It produces larger cookies with more pignoli (pine) nuts.  I may add the flavorings from the Family Circle recipe (Pignoli Cookies 2) to my friend Chris’ recipe and make it my go to recipe for Pignoli cookies.

Many people make this cookie for Christmas but, since Easter is right around the corner, these would be a great to finish off a special Easter dinner.  I didn’t think my hubby liked these cookies but to my surprise, he says they’re really good with coffee.

 Pignoli Cookies 2 | Bakewell Junction

Pignoli Cookies 1 

Yield:  24 servings                 Cook Time:  25 minutes

Ingredients:

  • 1/4 cup flour
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1/8 teaspoon salt
  • 8 ounces almond paste (the almond paste in the can is still 8 ounces)
  • 2 egg whites
  • 3 ounces pignoli (pine) nuts (I weighted the nuts on an old scale my Grandmother had and it was about 2/3 cup),
  • additional powdered sugar for sprinkling (optional)

Directions:

Step 1:  Line a cookie sheet with parchment paper.  Sift sugars, flour and salt into a medium bowl.  Set aside.

Step 2:  Cut almond paste into small pieces.  I also run the almond paste pieces through my mini chopper, so that it looks like small grains.  This will help the paste mix better and there won’t be almond paste chunks in the cookies.  In separate medium bowl, beat egg whites and almond paste together until the mixture is smooth.  Add the sugar mixture to the almond paste and stir until combined.  Separate dough into 24 1 inch balls and place onto the prepared cookie sheet.  Press dough balls into 1 1/2 inch rounds.  Divide nuts 24 portions, remove skin on the tips of the nuts, if any, and press into the tops of the cookies.

Step 3:  Bake in a preheated 300 degree oven for 20 to 25 minutes until lightly golden on the edges.  Transfer cookies to a cooling rack to cool.  Serve at room temperature.  You can sprinkle with additional powdered sugar if using.

Recipe slightly adapted from my friend Chris.

Pignoli Cookies  2

Yield:  28 servings                 Cook Time:  15 minutes

Ingredients:

  • 7 ounces almond paste (the almond paste in the tube is 7 ounces)
  • 2 egg whites
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract or 1 teaspoon dried orange zest
  • 3 tablespoons flour
  • 1/2 cup pignoli (pine) nuts

Directions:

Step 1:  Line a cookie sheet with parchment paper.  Cut almond paste into small pieces.  I also run the almond paste pieces through my mini chopper, so that it looks like small grains.  This will help the paste mix better and there won’t be almond paste chunks in the cookies.

Step 2:  In a medium bowl, beat one egg white, sugar and almond paste together until the mixture is smooth.  Beat in the remaining egg white and extracts.  Add the flour and mix by hand until just combined.  Separate batter into 28 balls and place on the prepared cookie sheet about 2 inches apart.  This will be a sticky batter.  Remove skin on the tips of the nuts, if any, and cover each cookie with about 1/2 teaspoon of pignoli nuts.

Step 3:  Bake in a preheated 325 degree oven for 15 minutes.  Transfer cookies to a cooling rack to cool.  Serve at room temperature.

Recipe slightly adapted from Family Circle Bonus (12/12/00 edition) insert booklet by Michael Krondl.

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JWsMadeWLuvMondays

Pecan Pie Muffins

Pecan Pie Muffins | Bakewell Junction

Pecan Pie Muffins | Bakewell Junction

Yesterday I went to a 1st birthday party and met up with an old friend for a few hours.  I had a great time but I didn’t have an idea of what I would post today nor the time to really think about it.  I have lots of recipes pinned that I want to try, probably enough to last me a lifetime.

Pecan Pie Muffins is a recipe I wanted to try for a long time.  It’s a quick and easy recipe to whip up if you have pecans in your pantry.These muffins taste great and have lots of pecans throughout.  The hubby gave them the thumbs up.  They’re great as is or you can top them with whipped cream or ice cream just as you would with Pecan Pie.

Pecan Pie Muffins | Bakewell Junction

Pecan Pie Muffins 

Yield:  9 to 10 servings                 Cook Time:  25 minutes

Ingredients:

  • 1/2 cup flour
  • 1 cup light brown sugar
  • 1 cup pecans, roughly chopped
  • 2/3 cup butter, melted and cooled
  • 2 eggs
  • 10 additional pecan halves for muffin topping
  • whipped cream or ice cream for topping (optional)

Directions:

Step 1:  Line two muffin pans with 10 cupcake liners.  In a medium bowl, mix the pecans, flour and brown sugar until well combined.  Set aside.

Step 2:  In separate medium bowl, beat eggs and melted butter together.  Add the egg mixture to the pecan mixture and mix by hand until just combined.  Spoon into the muffin wells to about 2/3 full.  Place half a pecan on the top of each muffin.

Step 3:  Bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Transfer muffins to a cooling rack to cool.  Serve warm or room temperature.  You can top with whipped cream or ice cream.

Recipe from Pecan Pie Muffins on Nuts About Food.

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Made with Love Mondays, hosted by Javelin Warrior