Gingerbread spice pecans

I seem to have a few pecans (thanks Tom) so here is a recipe I need to try out.

From here.
https://meljoulwan.com/2017/11/21/gingerbread-spiced-pecans/

Gingerbread Spice:

Ingredients
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp ground allspice
1 tbsp ground nutmeg
1/2 tbsp ground cloves
Pinch ground black pepper

 

Pecans:

Ingredients:
3 cups pecan halves 

2 tablespoons avocado or coconut oil
2 teaspoons Gingerbread Spice Blend
1/4 teaspoon cayenne pepper
2 tablespoons coconut sugar (omit for Whole30)
1 teaspoon salt
Directions: 

 

Preheat oven to 300F and line a baking sheet with aluminum foil or parchment paper.

In a small saucepan, heat the oil over medium-low heat, then add gingerbread spice blend and cayenne. Stir until the spices are fragrant, about 15 seconds.
 

Place the pecans in a large mixing bowl, and pour the oil over the nuts. Toss well with a rubber spatula, then add the sugar and salt. Toss again until the nuts are evenly coated.
 

Spread the nuts on the baking sheet in a single layer and bake for 15-20 minutes, until they’re lightly browned. Check them at 10 and 15 minutes, to be sure they’re not getting too brown.
 

Let them cool completely on the baking sheet, then store in an airtight container at room temp. They taste fresh for 2-3 weeks.

Family Reunion?

Plans are for getting together during Labor Day this year in Central City for a mini reunion. Just like the old days...

Maple Walnut Cookies

From: Cooking.com

The combination of maple and walnuts is a match made in heaven. The glaze just takes these cookies to another level of maple goodness.

ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup maple or maple-flavored syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon maple extract
1 cup finely chopped walnuts
For the Maple Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon maple extract
1/2 cup finely chopped walnuts

directions

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or nonstick foil.

Combine the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and sugar until smooth and creamy. Beat in the syrup, egg, vanilla and maple extracts until the mixture is light and fluffy. Beat in the flour mixture and walnuts until a soft dough forms.

Drop the dough by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 28 cookies. With your fingers, press each mound to make 2-inch rounds.

Bake until cookies are lightly browned along the edges, about 20 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets on wire racks about 5 minutes. Transfer the cookies to wire racks to cool completely.

To make the glaze, whisk together the confectioners’ sugar, milk and maple extract in a small bowl until smooth. Drizzle over the top of each cookie. Sprinkle with the walnuts. Let stand until set, about 30 minutes.

Ice Cream in a Bag

Ice Cream In A Bag Less Than 10 minutes!

2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag

Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

Savory Oatmeal Cookies

From The Kitchen
Savory Oatmeal Cookies

Makes 16 to 20 cookies

1 cup old-fashioned rolled oats
1/4 cup warm water
1/3 cup extra-virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly-cracked black pepper
1 cup freshly-grated Parmesan cheese
Flakey sea salt such as Maldon or fleur de sel

Preheat the oven to 350° F. Line a baking sheet with parchment or Silpat.

Place the oats in a large mixing bowl and sprinkle the water over them.

In a small bowl, mix the olive oil, brown sugar, and egg. Pour this mixture over the oats, stir to combine, and set aside.

In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan.

Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.

Form tablespoon-sized scoops of dough and evenly space on the baking sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.

Bake for 15 to 17 minutes, until the edges are slightly darkened. Transfer to a cooling rack. Serve with soft cheese, or alone, stuffed into coat pockets, as a mid-day snack.