Maple Pecan Cookies - Soft n’ Chewy Maple Pecan Cookies Recipe - Ellen’s Fall Baking Series ???? ????
Hello and Happy Fall my Friends, welcome to my Southern Kitchen!
Today on the eight episode of my Fall Baking Series, I am making another great Fall Cookie recipe, Maple Pecan Cookies! Soft, chewy and full of chunky pecans and pure maple syrup that will sure to make your mouth water!!! Everyone will love and enjoy these and it screams Fall!!!
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened
1 cup light or dark brown sugar, packed
1 large or extra-large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure maple extract
1/2 cup pure maple syrup
1 1/2 cups chopped pecans
Make 12 to 15 Cookies
Preheat Oven to 350 degrees. Line a (9x13 inch) baking sheet with parchment paper or aluminum foil and set aside.
In a medium bowl, whisk or sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a stand mixer with paddle attachment or large bowl with an electric hand mixer, add and cream together the butter and brown sugar for 1 to 2 minutes. Add and stir in the egg, vanilla extract, maple extract, and the maple syrup. Slowly add and mix in the dry ingredients into the wet ingredients just until well blended and the flour streaks are almost gone. Scrape the sides of the bowl with a spatula as necessary to get all of the ingredients incorporated well. Add and stir in the chopped pecans. Using a large cookie scoop, place the dough balls onto the prepared baking sheet about 3 inches apart. Bake for 10 to 14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey but they will continue to bake outside of the oven on the baking sheet and will stay soft. Remove the cookies from the oven and let them cool for 5 to 10 minutes on the baking sheet and then transfer them to a cooling rack. Place them onto a cake stand, platter, serve and enjoy!
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Southern Apple Fritters:
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Ellen’s Maple Recipes playlist:
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#food #cookietime
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Episode 23: Chocolate Chip Cookies
Making everybody's favorite and a Classic Cookies with a twist using Cream Cheese and 2 kinds of Chocolate Chips!!
3 cups self rising flour + 1/2 tsp baking soda, sifted
1 cup (2 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs, room temperature
1 tsp pure vanilla extract
1 cup chopped walnuts
1 cup milk chocolate chips
1 cup white chocolate chips
Note: You can use all purpose flour and add 1/2-1 tsp salt and 1/2-1 tsp baking powder. You can also use pecans instead of walnuts or you can leave them out.
Preheat Oven to 350 degrees
In a large bowl using a hand mixer or stand mixer with a paddle attachment, cream butter, cream cheese, and both sugars until nice and creamy (Scraping the bowl occasionally). Then add one egg at a time; mix in the vanilla. Next add dry ingredients and beat until well incorporated and thick. Fold in the Chocolate Chips and Walnuts. Spoon in cookie dough on a long cooking sheet line with Parchment Paper, Foil, or Spread, teaspoon at a time and separated. (Don't want cookies too close so they won't touch). Bake for 10-15 minutes or until golden brown on top and bottom. Remove from Oven, cool completely on wire rack.
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Cranberry Orange Cornbread Muffins:
Thanksgiving Recipes and Videos
Pumpkin Cheesecake:
Sweet Potato Pie:
Candied Yams:
Collard Greens and Cornbread:
Pecan Pie:
Buttermilk Pie:
Sweet Potato Pound Cake:
Peach Upside Down Cake:
Macaroni and Cheese:
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Chocolate Chip Cookies - How To Make The Perfect Old Fashioned Chocolate Chip Cookies
Hello my Friends, welcome to my Southern Kitchen!
Today I am making the perfect, old fashioned Chocolate Chip Cookies!! Soft, chewy, buttery and bursting with lots and lots of Chocolaty goodness; everyone will love and enjoy these and this will be the go to Cookie recipe!!
1 1/2 sticks unsalted butter, softened
1/2 stick margarine, softened or 1/4 cup butter flavor shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 extra-large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup dark chocolate chips
1 cup milk chocolate chips
Makes 12 to 18 Cookies
Ellen’s Magic: You can use any kind of Chocolate Chips for this recipe (Semisweet, Dark, or Milk)
Preheat Oven to 350 degrees.
Line 2 (9x13 inch) cookie sheets with parchment paper and set aside.
In a medium bowl, add in the flour, baking soda, and salt; whisk or sift together until well combined and set aside.
In a large bowl using a hand mixer or stand mixer with paddle attachment, add in the butter, margarine (or shortening), brown sugar, and white sugar; cream together on medium speed until fluffy. Next add and mix in the eggs one at a time then add and beat in the vanilla extract until well blended. Add in the flour mixture into the butter mixture and mix until well combined and it forms into a nice, thick dough. Add and stir in the chocolate chips using a offset spatula. Using a ice cream scoop or spoon, take two tablespoons of dough and use your hands to quickly shape into a dough ball and place them onto the prepared cookie sheets. Place them into the refrigerator and let them chill and firm for about 10 to 15 minutes. Then place them into the oven and bake for 10 to 12 minutes, until just a little golden brown around the edges (be careful not to over bake). Remove the pans from the oven and let the cookies cool on the pan for 5 to 7 minutes, then transfer to a wire rack to cool completely. Serve with a cold glass of milk (if desired) and enjoy!
Store the cookies into a airtight container.
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Chocolate Pizza
Ellen’s Cookies recipes playlist:
#ellenshomemadedelights #chocolatechipcookies #cookies #chocolatechipcookierecipe #recipes #baking #chocolatechip #cookierecipe #chocolatechip #oldfashioned #cookiesrecipe #chocolatelover #cookietime
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Ep. 451: Mint Chocolate Chip Cookies | How To Make Mint Chocolate Chip Cookies | #IrishCake2021 ????????
Hello and Happy St. Patrick’s Day my Friends and Welcome to my Southern Kitchen,
Hope all of you are doing well, staying Safe and Healthy!!!
We have reached another milestone, 24K Subscribers!!!! Many thanks again my Friends for watching and Subscribing, now we’re on to 25K!!!
Today I participating in a Irish Cake Collaboration and I am making some Cookies that would be perfect for St. Patrick’s Day or anytime of the Year, Mint Chocolate Chip Cookies!!!
Soft, chewy, and full of Mint and Chocolate flavor, these are Scrumptious and delicious!!! If y’all a fan of Mint and Chocolate, y’all will enjoy these!!!
Ellen’s Irish Soda Bread Recipe:
Ellen’s Grasshopper Pie Recipe:
Dry Ingredients
2 cups self rising or all purpose flour
1/2 tsp baking soda
1/2 tsp salt (if using all purpose flour)
Wet Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 cup white sugar
1 extra large or jumbo egg, room temperature
1/2 cup sour cream
1 small box (3.4 oz) instant vanilla pudding mix
1 tsp pure vanilla extract
2 tsp pure mint or peppermint extract
3 drops blue food coloring + 10-15 drops green food coloring
1 1/2 cups chocolate chips (semisweet, dark, milk, or mint chocolate)
Preheat Oven to 375 Degrees
In a small or medium bowl, add the flour, baking soda, and salt (if using); sift or whisk until well combined and set aside.
In a large bowl with hand mixer, add the butter and sugar; cream on medium speed until fluffy. Next add in egg, sour cream, and pudding mix to the butter mixture and mix until well incorporated. Slowly add in the flour and mix on low speed until well combined (scrape the bowl occasionally). Then add in the vanilla extract, mint extract, blue and green food coloring and mix until well blended and desired color is achieved. Add in the chocolate chips and fold them in. Line a 9x13 inch cookie sheet with parchment paper or aluminum foil; using a spoon or cookie scoop, scoop the dough onto the pan 2 inches apart. Bake for 10 minutes until golden brown on the bottom. Remove the cookies from the oven and cool on a wire rack for 5-10 minutes. Place the cookies on a cake stand or plate, serve and enjoy!
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Red Velvet French Toast:
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Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!
Italian Biscotti Stirring Icing Part 2
Directions on how to make Italian Biscotti.
Find this recipe at along with many other delicious recipes.