Brown Sugar Sprinkle Cookies

Today’s Date: December 21st.

What I thought the date was: November (basically).

There’s some kind of sorcery going on here because the fact that Christmas is in 4 days completely blows my mind. I swear last week was Thanksgiving, 2 days ago was Roberto’s birthday, tomorrow can’t be Thursday…

I can keep going!

Between lots and lots of work, some afternoon naps, and my marathon training—just to keep in shape while I eat so many croissants at work—I have lost track of time completely. It’s wonderful that my work schedule is so crazy compared to almost anyone else’s (4am start time, random weekdays off, etc.) because it keeps me relatively busy and I absolutely love Trader Joe’s runs at 10am on a Monday, no one is there! Then there’s the flip side, I’m rather tired about 90% of the time I’m not at work, so this whole baking outside of work thing gets tough.

The month of December for KBB has consisted of about 10 failed attempts at a cake that I insisted I make work—the recipe seemed flawless! But alas, I decided that a new cookie recipe was needed, one that almost screams “Katie,” and of course it turned out to be magically delicious (cookies are definitely my strong suit!).

So below you have another game changing, swap-out-the-gingerbread-men-for, sprinkle loaded cookie.

All brown sugar? Check!

Oats for “health?” Check!

Sprinkles galore? Check!

Chocolate on chocolate on chocolate? Check check check!

You’re probably thinking Girl, those oats aren’t doing a damn thing! WELL, listen up, this cookie is so soft, like your teeth just sink right in, it’s an incredible thing, so I wanted to add oats because not only do I love the taste of a toasty oat, but a fun texture piece is brought, too.

And then there’s sprinkles, and chocolate…and if you decided to dip the cookies in chocolate and throw on more sprinkles, it’s just a glittery, wonderful winterland of a cookie you have created!

I did all of the above, and I must say it was the best decision this month. As posted on my Instagram, we had a little work outing where we went to Beautiful Briny Sea and make sprinkle blends! My boss, of course, was doing it for the shop for our peppercorn meringues, but the rest of us spent the hour or two making bags and bags of colorful, crazy little blends to bring home!

My Holiday Sprinkle Mix is featured on these cookies—and yes, this activity was even more fun than you can imagine! I’m thinking this is what I want my adult job to be…

ANYWHO! Back on track…got sprinkle distracted…

After a crazy month of work, being a new(ish) dog mom, still adjusting to life in Atlanta and then, surprise!, it’s Christmas, this recipe is exactly what we all need in our lives.

It’s quite simple, yet will bring ease to anyone’s day, especially if you’re as unprepared for this upcoming weekend as I am!

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ingredients

Butter, room temperature—12 oz, or 3 sticks

Brown Sugar—16 oz, or 2 ¼ C

Vanilla Extract—1 tsp

Eggs—3

Baking Soda—1 tsp

Salt—1 tsp

Flour—26.25 oz, or 5 ¼ C

Oats—3.75 oz, or ¾ C

Chocolate Chips—14 oz, or 2 C

Sprinkles of choice—3-4 TBL

 

process

In the bowl of your mixer, cream together the butter and sugar until light and fluffy.

Add in the vanilla and the eggs, one at a time.

Once all combined, scrape down the sides of the bowl.

In a separate bowl, sift together the flour, baking soda and salt. Add in the oats.

Slowly add the dry ingredients to your creamed mixture.

Add in your chips and sprinkles.

Either transfer your dough to another bowl or use the mixing bowl, cover with plastic wrap and refrigerate for at least an hour.

When you are ready to bake your cookies, preheat your oven to 350˚ F.

Scoop out tablespoon sized cookies, or I do 1.5 oz, and place on a baking sheet lined with either parchment, a Silpat, or spray with nonstick spray.

Bake for 14-16 minutes, until the outside edges are just slightly browned and the centers are still very light—makes for a nice soft cookie!

Allow to cool and enjoy!

*Note: If you want to dip them in chocolate—over a double boiler, melt about 1 cup of white chocolate until smooth, dip half in the chocolate and cover in sprinkles before the chocolate firms up!*

 

Bon Appétit!

Pecan Pie Semifreddo

Is it ice cream? Is it gelato? No, it’s semifreddo!

Oh my goodness, my fellow dessert enthusiasts, I have become every ounce obsessed with this homemade semifreddo. Don’t have an ice cream machine but want something that is 1. Homemade 2. Ice cream and 3. Super tasty?! Look no farther, it is here!

As I continue my streak of Thanksgiving dessert twists, here, I give you a Pecan Pie Semifreddo—which means semi frozen in Italian. The texture in this semifreddo is that of a slightly frozen mousse, and yes, you do put it in the freezer! The combination of heavy cream to sugar to eggs allows for this ridiculously smooth and creamy dessert that melts in your mouth and doesn’t give you a brain freeze.

How is this anything like a pecan pie? Well, listen up, look at that gorgeous crust, it is packed with pecans, butter and, my favorite, brown sugar. While I love pecan pie and all of its sweetness, this crust has just the right amount of sugar so that you will most definitely be reminded of your old favorite.

To make this semifreddo really pop, I swirled in some homemade duche de leche. This brings up the sweetness level yet does not take away from that simple taste of the egg-heavy cream combination that you worked so hard on!

Who knew that one could be so infatuated with a dessert, let alone this play on pecan pie. But, I most certainly am, and I’m not even a little ashamed! Looking to show up that pecan pie this Thanksgiving? Surprise everyone with an even better pie—a semifreddo! Exploding with pecan goodness and a velvety dulce de leche yumminess, I swear, you’ll be passing out the recipe by the end of the night!

crust ingredients

Butter, melted—1.5 oz, or 3 TBL

Graham Cracker Crumbs—2 oz, or ½ C

Brown Sugar—1 oz, or 1/8 C

Pecans, chopped—2 oz, or ½ C

 

crust process

Preheat the oven to 350˚ F.

Combine all of your ingredients, you want it to have the consistency of wet sand.

Press into the bottom of your pan.

I like to use a tart pan for this. It looks very elegant, and quite pie-like, but using a spring form pan, loaf pan, whatever you choose works just as well!

Bake in the oven for 8 minutes, you will be able to smell the toasting crust.

Remove and allow to cool completely before putting your semifreddo in.

 

semifreddo ingredients

Heavy Cream—12.5 oz, or 1 ½ C

Sugar—8 oz, or 1 C

Eggs—3

Yolks—2

 

semifreddo process

Begin by whipping your heavy cream in your mixer, or by hand, until medium-stiff peaks form. You will know when this has occurred when you lift the whisk and your whipped cream has a slight curl to the end of it.

Reserve your whipped cream in another bowl in the refrigerator.

Wash and dry your mixing bowl.

Combine the sugar, eggs and egg yolks in your mixing bowl.

Place on top of a small saucepot that has been filled with about an inch of water, making sure that it is not directly touching your bowl.

Turn the burner on low and, with a whisk, constantly whip your egg sugar mixture until the sugar has dissolved—this should be around 120˚ F.

Once you have reached this stage, turn off your burner and put the bowl on your mixer with the whisk attachment.

Whip on medium-high until your eggs have turned a pale yellow and have formed ribbons.

To do the “ribbon test”: when you believe that your eggs have been whipped long enough, stop the mixer and dip the whisk attachment into the batter, go back and forth, making a line with the eggs. If they hold for 3-5 seconds without sinking back into your mixture, then you are good to go!

Now, take the whipped cream from the beginning and fold into your whipped eggs.

How to fold in the cream? First, put a small bit of the whipped cream in to temper, mixing quickly with your spatula, next put into about ½ of your remaining cream. As a chef of mine used to say, “12:00, 6:00, give it a quarter turn,” meaning simply that start with your spatula at 12:00 on your bowl, drag down to 6:00, and give the bowl a quarter turn. Do this until all of the cream is mixed in and is homogenous.

Transfer on top of your crust that has been baked and cooler.

Now, you may either put this in the freezer as is to freeze, or, if you want to add a little extra sweetness, mix in some caramel or dulce de leche! Recipe shown here.

I like to swirl in lots of dulce de leche so that I find yummy pockets in each bite!

Once frozen, remove from your pan, slice and serve.

 

Bon Appétit!