Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!
I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it.
I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy!
For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious.
I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀
- 12 tablespoons cold unsalted butter
- 2 cups all purpose flour
- ⅓ cup brown sugar
- 1 tablespoon ice water
- pinch of salt
- 2 whole eggs
- ⅔ cup Light Corn Syrup
- ⅔ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ⅔ cup pecan halves
- Preheat oven to 325 degrees.
- Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
- Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
- Place the tartlet pans on a baking sheet and bake for 10 minutes.
- While the dough is blind baking, make the filling.
- Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
- Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
- Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
- Remove from oven and enjoy!
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate
During the weekends, I am often looking for a quick and easy appetizer to go with dinner. One of our family favorites are crostini! One really can’t go wrong with toasted bread and some kind of cheese.
Pumpkin Goat Cheese Crostini are the perfect fall crostini as they capture all of the delicious flavors of fall. The crostinis are topped with sage leaves that are perfectly crisp from brown butter-YUM!
I also added pumpkin seeds to the top for added
I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).
What are the foods you did not like as a kid, that you now enjoy? I’d
I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀
For this special holiday, I am sharing my pumpkin spice cupcakes!
Today is the first day of Fall! And what better way to celebrate then with pumpkin spice… muffins! To celebrate the start of fall I decided to create a copycat of this Starbucks favorite; Pumpkin Cream Cheese Muffins.
Summer is coming to a close, but my mother’s garden is still producing a ton of tomatoes! I created this Tomato Basil Hummus recipe for two reasons: to put our fresh garden tomatoes to use and to #SpreadHummusNotHate 😀
I absolutely love tiramisu. Rich, creamy sweet mascarpone, espresso and cookies? You can’t go wrong. Being Muslim, I do not consume alcohol, so when I enjoy tiramisu it is at home! For a classic tiramisu with a twist, read on!
The official start to fall is a few weeks away, yet we are seeing pumpkin everything all around. Since our relocation to Michigan, my blogging has slowed a bit as I continue my job search, unpack and organize and get settled.
I first created my Pumpkin Nutella bread over two years ago and wanted to remake and photograph it, in time for fall. The recipe was inspired by a pumpkin bread
School has just begun and with a new school year comes excitement, nerves and the common ‘what’s for breakfast?’ question. Because mornings are often the busiest part of the day, I love to create breakfasts that can be enjoyed on the go.