Hazelnut Acorn Cookies

Hazelnut Acorn Cookies

There are times when you see something and just have to buy it. Or you may stay thinking about it only to come back hours later to buy it. That was my case with my acorn cookie cutter. I saw it at World Market and figured I would just come back later for it. What happened instead was that I went to a few stores next door and ended up coming back for the cookie cutter before I went home. No regrets. Hakuna Matata.

I loved making these cookies because I didn’t have to use the royal icing, which always takes forever to dry. We were going to visit one of our neighbors before she left for the holidays and so I figured it would be the perfect occasion to use my acorn cookie cutter. Later on, while jogging around my neighborhood I noticed many acorns on the sidewalk and so I picked up a few to use as decor for when I would make these cookies. Enjoy these as they will be the perfect addition on your dessert table for Thanksgiving!

Hazelnut Acorn Cookies 

Printable Recipe Here

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup powdered sugar (confectioner’s sugar)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon hazelnut extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups cups finely ground hazelnuts, divided
  • 3 tablespoons heavy whipping cream
  • 8 ounces chocolate candy coating/ chocolate chips

Directions:

  1. Beat butter and sugar at medium speed until fluffy
  2. Add the eggs, one at a time, and beat well after each addition
  3. Mix in the vanilla and hazelnut extract
  4. In another bowl, whisk together the flour, salt, and baking powder
  5. Add 1 cup of hazelnuts to the flour mixture
  6. Gradually add this to the butter mixture and beat on low speed until smooth
  7. Add the cream and beat until well-incorporated
  8. Wrap the dough in plastic wrap and refrigerate for an hour or up till overnight
  9. Preheat the oven to 350° F
  10. Line cookie sheets with parchment paper and set aside
  11. On a lightly floured surface, roll out your dough to ¼ inch thickness and cut with your cookie cutter
  12. Place the cookies on the prepared sheets and bake for 10 minutes or until edges are lightly browned
  13. In a microwavable bowl, melt the chocolate candy coating and dip the top half of the cookies
  14. Sprinkle the remaining ½ cup of hazelnuts over the top half
  15. Add some chocolate coating to a plastic ziploc bag or piping bag and design as you wish
  16. Store in air-tight container for up to 5 days

Recipe from the All American Cooking magazine

Hazelnut Acorn Cookies

 

 

Vanilla Bean Poached Pears

poached pears

If you always fall in love with that perfectly spiced apple pie drenched in a sweet, cinnamon syrup that just keeps you coming for more, then you are sure to find this recipe a hit! Why? It’s super easy and you don’t have to worry about baking a crust that is too hard or under-baked. After making this recipe, I didn’t have mounds of measuring cups, bowls, and spoons to wash so it was a relief. Mind you, I’m not usually the pears type of person. I will go straight for the apples if given both to choose from. This dish though presents pears in a simple yet enjoyable way. It almost tastes like an apple pie, because of how juicy and tender the pears are.

Vanilla Bean Poached Pears

Printable Recipe here

Ingredients

  • 1/4 cup sugar
  • 1/2 teaspoon vanilla bean paste (can also use actual vanilla bean or vanilla extract)
  • 7 medium sized pears (peeled, cored, and split in half)
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 2 tablespoons water
  • 2 tablespoons unsalted butter

Directions

Preheat: 375 F

  1. Place sugar in a small bowl and mix in the vanilla bean paste
  2. Arrange the pears in a large baking dish (cut side up) and then pour the lemon juice and sprinkle the sugar evenly over them
  3. Sprinkle the cinnamon over the pears and pour the water into the dish
  4. Divide the butter amongst each of the pears, placing a small amount onto each one
  5. Roast the pears for 30 minutes
  6. Turn the pears over and roast for another 25-30 minutes, or until tender and caramelized

Recipe adapted from Smitten Kitchen

Tips:

– If you are unable to finish the pears, refrigerate and warm up before eating the next time

– Vanilla ice-cream or whipped cream will go great paired with this dessert

poached pears

Mini Pumpkin Pies

pumpkin pie

Got empty graham crusts in your pantry waiting to be filled? I did. My first thought was to make a coconut cream pie. Ah but I was missing one ingredient!! I wasn’t in the mood though to go out to buy one thing. After searching through recipe after recipe, I found this heavenly pumpkin pie for which I already had everything! I am just in love with the small size too. No worries about cutting the perfect slice.

I’ll definitely be taking advantage of this fall season so keep posted to see what other delights will be coming soon!

Printable Recipe Here

Mini Pumpkin Pies

Ingredients

  • 12 mini graham cracker crusts
  • 1/3 cup white sugar
  •  1/4 teaspoon salt
  • 1 1/2 teaspoon pumpkin spice
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 (5 ounce) can  of evaporated milk

Directions:

Preheat: 350 F

  1. In a medium bowl, mix together the sugar, salt, pumpkin spice, egg, pumpkin puree, vanilla, and evaporated milk
  2. Put the pre-made crusts on a baking sheet and fill with the pumpkin pie mixture
  3.  Bake for about 15-17 minutes or until the filling no longer jiggles when you shake it

Homemade Whipped Cream

Ingredients

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Whip the cream until stiff peaks are about to form
  2. Mix in the sugar and vanilla extract until peaks form
  3. Scoop into a piping bag with a fitted tip and place one star on each cooled pie

Recipe adapted from My Baking Addiction

Tips

-You can find the pre-made graham crusts in the baking aisle (Walmart, Kroger, etc)

-Wait for the pumpkin pies to cool before icing them so that the icing does not melt off

-If you want to try a variation of this recipe, try Nutella Pumpkin Pie from a previous post of mine here