Cinnamon Pecan Cookies

These soft little cookies have a hint of maple syrup.

Ingredients

1/2 c. salted butter, browned
1/4 c. brown sugar, packed
1/4 c. dark maple syrup
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
2 tsp. ground cinnamon
2 c. bread flour
3/4 c. pecans, chopped

Yields Approximately 2 Dozen Cookies

In a sauce pan over medium heat, melt the butter. Continue cooking the butter, stirring frequently. The butter will start to foam and smell nutty. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter, brown sugar, and maple syrup. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla.

In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the pecans and mix until just combined.

Place dough onto parchment paper-lined baking sheets using tablespoon -sized scoops of dough. Bake for 8-10 minutes until the bottoms are lightly browned.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

This cake has brown butter, toasted pecans, and mini chocolate chips.

Ingredients

For the Cake

1 c. dark brown sugar, packed
1/2 c. salted butter, browned and cooled
2 large eggs, room temperature
1 tsp. vanilla
15 oz. pumpkin puree
2 tsp. baking soda
1 tsp. kosher salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 c. all-purpose flour
3/4 c. toasted pecans
1/2 c. mini semi-sweet chocolate chips

For the Frosting

8 oz. cream cheese, softened
1 tsp. vanilla extract
1 tsp. kosher salt
1 c. crunchy Biscoff cookie butter
1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)

Yields Approximately 24 slices

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.

Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.

For the Frosting

Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.

Peach Crisp+Pecans+Almonds

This features juicy peaches and marzipan mixed into the filling

Ingredients

For the Peach Filling

4 lbs. peaches, peeled and sliced
2 tbs. lemon juice
1/4 c. dark brown sugar, packed
1 tbs. cornstarch
1/4 c. marzipan
1 tsp. vanilla extract
1/8 tsp. almond extract

For the Crisp Topping

1/2 c. salted butter, cut into cubes
1/2 c. all-purpose flour
1/4 c. dark brown sugar, packed
1/2 c. rolled oats
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 c. chopped pecans
1/2 c. chopped almonds

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, toss the peaches with the lemon juice, dark brown sugar, marzipan, vanilla extract, almond extract, and cornstarch. The marizpan will start to dissolve over time. Give it the occasional stir to fully incorporate the marzipan. Set aside for at least 20 minutes.

In a bowl stir together the flour, rolled oats, kosher salt, cinnamon, ginger, nutmeg, dark brown sugar, pecans, and almonds. Cut in the butter using a pastry blender or your hands, mixing until everything is well combined. Break the bits of mixture into smaller pieces for topping.

Pour the peach filling into a greased 9×13 baking dish. Spread the crisp topping over the peaches. Bake for 35-40 minutes, until the filling is bubbly and the crisp topping is browned