TWD: Pecan Powder Puffs

I'll make this entry short and sweet - just like this cookie!

I've been making a version of this nut cookie for years. Today I used almonds instead of pecans because they are what I had in the cabinet. I made a half batch, and it fit easily in my mini food processor. I chilled the dough for a couple of hours and then rolled and baked the cookies. I skipped the powdered sugar bath at the end. I guess, really, these are almond powder(less) puffs.

These are not at all photogenic.

While this was a yummy cookie, it won't replace my favorite pecan crescent recipe. Thank you Tia of Buttercream Barbie for hosting this week!

TWD: Honey Nut Brownies

I will admit that I almost didn't make these. I'm not a huge fan of honey. Truth be told, I avoid things with honey in them. (baklava is the only exception) And then I was at Michael's today and I saw this adorable 6" square pan. And I had a 40% off coupon. And I realized that I could easily quarter the recipe. And the butter didn't need softening. I think that I had all the signs that I needed that these brownies were in my future.

Cute 6" pan!

I was warned to choose a good honey because it was front and center. I have a jar of wild Maine raspberry honey and I thought it would be a good fit with the chocolate. Chocolate is really a minor player in this recipe. I chose almonds as my nut of choice because I like almonds, but also raspberry/almond/chocolate is a winning combination. Oh, and spilling honey on your cookbook? Losing combination. Sticky pages and loss of good honey is bad.

These were a snap to put together. They made a fairly thin brownie. Mine were cooked at exactly 40 minutes.

I was surprised by how much I liked these. The chocolate was faint but it added a slight bitterness to offset the sweet of the honey. I think the almonds really added to this. I'm shocked to say it, but I can absolutely see making these again.

Yum!

For the recipe and other details, go visit Suzy of Suzy Homemaker. Thanks for letting me stretch my horizons!

TWD: Citrus Currant Sunshine Muffins

Hi! This is The Boy that you've heard my mother talking about. I'm taking her place in cooking today.

Over the weekend, we made the muffins. They were easy to make. I got to use two utensils that I've never used before.

The zester:

The lemon reamer:

I liked stirring the batter. It feels good for some reason.

I didn't use currants. I used a mix of dried fruits.

When the batter was done, I got to scoop the muffins onto the tray and put them in the oven.

Then I baked them for 20 minutes. When they were golden brown, Mom took them out to cool. After they cooled, I used a mini spatula to move them to the cooling rack.

Tah dah! Muffins!

Then I bit into one! It was delicious! My sister had one, too.

Thank you to Lauryn of Bella Baker for choosing this recipe. Can't wait to make them again!

*** Little side note - I did the typing, but the words and baking are all from The Boy. He will be eight next month.

TWD: Corniest Corn Muffins

How corny is corniest? Pretty corny!

These were a snap to put together. I started just about an hour ago, and I have finished photos and everything!

This is a basic, slightly sweet muffin. It's a standard dry mix/wet mix blend. This recipe calls for corn kernels to be added to the batter. It adds a nice little burst of corn flavor. I ate mine plain, but I can only imagine how wonderful these would be with a bit of butter and honey or bacon jam. MMMMMMMMmmmmmm. I may have to go have another...

Thanks, Jill, of My Next Life for this pick.