Caramel Pecan Cookies

Number one of the promised recipe posts!

Don't be fooled by the small list of ingredients in these cookies -- these are absolutely delicious and so easy to make!  These cookies were inspired by a Donna Hay recipe that I wrote down a long time ago and have altered a few of the ingredients and quantities over the years.  Donna Hay is a staple in my kitchen and a fantastic Australian baker.  Donna Hays recipe definitely uses halved Jersey Caramels however my experience with the Jersey Caramels is that they melt into a toffee on top of the cookie and over the sides onto the baking tray making them hard to pull off the baking sheet and look a little less presentable.  But if you don't mind a challenge and a little rustic appearance then they melt into a wonderful hard crunchy top!  Personally I always use nuts as I think these cookies are sweet enough already and I love the taste of toasted nuts.

Try these cookies with gluten free flour they are just as good, if not better!

Caramel Pecan Cookies hot out of the oven!

60g unsalted butter
1/3 cup (115g) golden syrup
1/3 cup (60g) brown sugar
1 1/2 cup (225g) self-raising flour
1/2 tsp ground cinnamon
20 pecan nuts(or walnuts, almonds, halved jersey caramels)

• Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
• Place the butter, golden syrup and brown sugar in a medium saucepan over a low heat and stir until sugar has dissolved and the mixture starts to froth.  Take off the heat and allow to cool slightly.
• Sift flour into a medium mixing bowl (and cinnamon if desired). Add butter mixture and mix until it forms a smooth dough.  Roll tablespoons of mixture into balls and place on baking trays.
• Push pecan nuts or into the top of each ball of dough, squashing it slightly.
• Bake for 10 to 12 minutes or until golden.  Allow to cool slightly on trays before transferring to a wire rack to cool completely.
• Store cookies in an airtight container for up to a week.

The Busy Baker/Blogger

Busy... I feel as if the word busy doesn't even begin to describe how the last few weeks have been for this little baker/blogger.  So let me explain my absence from the blog-osphere...

In early September a wonderful little email popped into my account from the Ovarian Cancer Research Foundation - a great organisation that I donate to every year.  This email was announcing that L'Oreal Paris and The Australian Women's Weekly were joining forces to raise money for the foundation by holding high teas all over Australia.  This sparked an ambitious idea.  After discussing with my boyfriend, housemates and other tenants in my apartment building, my very own high tea event was to be held at the end of the month.  I began researching and trying new recipes, invitations were sent out, florists were approached and donations started streaming in.

However, all the sifting, measuring, melting and whisking was doing something to me... and all of a sudden my one little high tea event exploded into four.  Yes... Four!  It all started when I approached my brother to see if he could hold a "high tea morning tea" at work and ask for donations - the idea behind it was that I could just do double batches and with recipes that made large quantities (such as macarons) I could divide them and not have any leftovers.  However, due to him moving offices his high tea needed to be the week BEFORE the one held in my building.  So I approached a family friend and she agreed to have one at her work too.  But while I was on this ambitious roll I approached one of the schools I work for and before long my humble high tea for 25 people all of a sudden was catering for well over 120 mouths!

What had I done?  The stress started to build.  Kilos of almond meal were purchased, dozens of eggs were separated, cups upon cups of flour were sifted and turned into biscuits, meringues, cakes, muffins, macarons, slices - you name it, it was baked!  And as each high tea event approached and passed the donations grew!

The original high tea in my building was the last event to be held.  Most of the baking was done the day before. The iced tea and champagne were chilling in the fridge over night and all that was left to prepare were the few recipes that are best served on the day they are baked (ie scones and friands) - easy!  All the preparation, trial baking and the helpers I had on the day meant that I got to actually enjoy my high tea event and not run up and down the stairs checking the oven and being a frazzled hostess.

Thank you to everyone that donated and were able to attend my high tea events.  I am happy to announce that I am one of the top-fundraisers for the Ovarian Cancer Research Foundation in Australia and there are still donations being processed!

So what does that mean for "The Oven Runs Hot"?  A whole lot of new recipes!  Meringues with vanilla cream.  My Mother's traditional scone and spongecake recipes.  Caramel Pecan Cookies.  Peanut Butter Shortbread Hearts.  Lemon Slice.  Chocolate Hazelnut Slice.  Chocolate-Orange Macarons.. And this is just to name a few!  I promise to have two up by the end of the day and keep them coming more frequently!

If you wish you donate please follow the link below:

worthit.everydayhero.com/au/lizmitchell

Oh - and to top off the crazy few weeks.  I got a new job.  More about that later!

Love always,

The Oven Runs Hot

Cranberry and Almond Biscotti

My love of biscotti started when I moved to New York City in August 2012.  After visiting the city once before, I knew, like many do, that I needed to live in the vibrant bustle of NYC for longer than a few weeks in hotels.  So I packed my bags and jetted off for 6 months to explore what the city had to offer.

After 2 weeks of settling in, sipping American coffee (often out of a Starbucks mug) and navigating the subway it was time to start finding my local coffee shop.  Luckily enough for me I lived right near 9th Avenue's famous Restaurant Row - a strip of about 30 blocks filled with every cuisine imaginable.  The two closest coffee shops just happened to provide me with all the comforts I needed.  One specialising in amazing flavoured ice cream and the other in traditional biscotti and both serving soy cappuccinos that satisfied this Aussie coffee snob's caffeine addiction.

And so the affair began...with just one little cheeky biscotti with my morning coffee.  Which slowly turned into two.. three, I'll take one home for later.. four, I'll have a little picnic in the park... and then before I knew it I was buying half-pound bags to fill my Christmas stocking and keep me company over the long cold wintery nights.

So on returning to Australia I had to perfect this amazing under-rated biscuit and hold off the cravings that I now had for this little baked goodie.  Armed with a (now) expert tasting palate I set about making my own.  And this twist on a traditional biscuit for me, takes me back to the little cafe on a side street of NYC.

150g dried cranberries

½ cup cointreux or amaretto liqueur

3 cup plain flour, plus more if needed.

1½ tsp baking powder

½ tsp salt

4 tbs (55g) butter

1 cup (225g) raw sugar

4 large eggs

1 ½ tsp almond essence

1 tbs vanilla extract

¾ cup (110g) blanched almonds chopped

3 tablespoons raw sugar

• Preheat oven to 160-170°C.  Line two baking trays with baking paper.
• Heat dried cranberries in liqueur in a small saucepan over a medium heat, stirring occasionally until cranberries have softened, approximately 6 minutes. Drain off excess liquid.
• Sift together flour, baking powder and salt into a medium mixing bowl.
• Using an electric mixer, beat the butter and raw sugar in a large mixing bowl on a medium speed until fluffy, about 2 minutes.  Add 3 eggs one at a time. Add the almond essence and vanilla extract.  Add flour mixture in two batches with a wooden spoon.
• Stir in cranberries and roughly chopped almonds.
• On a lightly floured surface, halve dough.  Shape each half into a 30cm by 5cm log.  Flatten logs to 2cm thick.  Transfer to baking trays.  Brush logs with beaten egg and sprinkle with raw sugar.
• Bake for 35 minutes, rotating trays halfway through.  Transfer to wire racks to cool for about 20 minutes.  Reduce oven to 150°C.
• Cut logs diagonally into 16 to 18 pieces using a corrugated knife (I find a bread knife works perfectly).  I like the biscotti when it is thick and chunky, however, you can cut as thinly as a 1cm.  Bake for 8 minutes; flip and bake for a further 8 minutes.  Let cool until crisp.

Cookies can be stored in an airtight container for up to 2 weeks at room temperature. Enjoy!

Walnut and Raspberry Brownies

The chocolate brownie.. 

I couldn't think of a better place to start with this blog than with one of the most classic, delicious and most-loved baked items in the world!  This brownie recipe has seen many additions, substitutions, love and attention over the last few years - and it has become one of my go-to quick to make desserts that never fails to impress!  Though traditionally brownies don't tend to have raspberries and my boyfriend thinks that brownies shouldn't have anything other than chocolate (not even any nuts) these brownies are the perfect combination of gooey-rich chocolate, crunchy nuts and the tangy sour taste of raspberries!

Both gluten-free AND dairy-free these delicious treats can be enjoyed by almost everyone!


Makes 16.

140g (5oz) 70% dark chocolate
1/2 cup coconut oil
1 cup brown sugar
3/4 cup almond meal
1/4 cup potato flour
1/2 tsp salt
1/4 tsp baking soda
2 organic free-range eggs - beaten
1 tbs vanilla extract
100g frozen raspberries
1 cup chopped walnuts

Extra raspberries and vanilla ice cream to serve.

• Preheat fan-forced oven to 180°C (350°F).  Line an 8 x 8 inch or rectangular pan with baking paper and grease the sides.
• Melt chocolate and coconut oil in saucepan over a low heat, gently stirring until smooth.  Remove from heat and allow to cool slightly.
• In a large mixing bowl combine the brown sugar, almond meal, potato flour, salt and baking soda.  Add the beaten eggs, vanilla extract and cooled melted chocolate mixture.  Using an electric mixer, beat on a low to medium speed until the mixture comes together and becomes thick and glossy (approximately two minutes).
• Add the frozen raspberries and chopped walnuts, stirring by hand.
• Pour mixture into prepared baking tin and smooth top with a spatula or wooden spoon.
• Bake for 30-35 minutes or until the brownie is set.  If you like your brownie gooey and moist leave in for closer to 30 minutes.  Remove from oven and allow to cool in tin for 10 minutes before transferring to a wire rack.  Place brownie to set in the fridge for 30 minutes to an hour before cutting - this helps keep it from crumbling.  However, eating them straight from the oven while they are still gooey is my absolutely delicious!
• Serve with extra raspberries and a scoop of vanilla ice cream.

Notes:

Substituting hazelnut meal instead of almond meal gives the brownie a subtle Nutella flavour.

The top of the brownie while in the oven will crack like most gluten-free cakes.