Caliente Snickerdoodles

Caliente Snickerdoodles

 

Submitted by: Deborah Juarez 1st Place Adult Drop Cookie

 

 

DOUGH:

All-purpose flour 7 oz

Baking powder 1/2 tsp

Cinnamon, grounded 1 tsp

ginger, grounded 1/2 tsp

Pecans, ground 1/2 c

Unsalted butter, room temperature 4 oz

Granulated sugar 3 oz

Light brown sugar 4 oz

Eggs 2

Dark walnut extract 1 tsp

Salt 1/2 tsp

Hydrated chili powder 1 Tbsp

HYDRATED CHILI POWDER: Water 4 fl oz,  Chili powder 1 oz

TOPPING:

Granulated sugar 2 oz

Cinnamon, ground 1/2 tsp

Ginger, ground 1/2 tsp

Chili powder 1 tsp

1. Preheat oven at 350 F. 2. Hydrate chili powder, boil on a small sauce pan the chili powder and water. Reduce by 3/4, until a paste forms. Remove from heat and set aside to cool. 3. To make dough mix flour, baking powder, cinnamon, ginger, and ground pecans in a bowl. Set aside. 4. Cream butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the dark walnut extract and salt. Gradually add the flour mixture. Add the tablespoon of hydrated chili powder and mix until well combined. 5. Combine the sugar, ginger, cinnamon, chili powder in a large bowl. Using a #30 portion scoop, drop the dough in 1-ounce mounds in the mixture. Coat the pieces of dough in the sugar mixture, and place on paper-lined sheet pan. Flatten the dough using the bottom of a cup to 1/2 inch. 6. Bake at 350 F until golden brown but still moist, approximately 9 to 12 minutes.

 

 

Photography by: A Table Full of Joy

Upside Down Pecan Cake

Upside Down Pecan Cake

Submitted by: Ella Gamache 1st Place Un-Iced Cake- Youth

 

Ingredients

• 1 cup unsalted butter, divided

• 1/2 cup firmly packed brown sugar

• 1/4 cup light corn syrup

• 1/4 teaspoon salt

• 1 cup coarsely chopped pecans

• 1 box butter flavored cake mix

• 3 large eggs

• 1 cup water

Instructions

1. Preheat the oven to 325°F.

 

2. Add half of the butter, the brown sugar, corn syrup, salt, and pecans to a pan. Cook, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.

 

3. Melt the remaining 1/2 cup of butter. Add it to a large bowl with the cake mix, eggs, and water. Beat for about 2 minutes to combine. Pour the pecan mixture in the bottom of your baking dish. Bake for45 to 50 minutes or until a toothpick inserted in the center comes out clean.

 

4. Allow the cake to cool for about 10 minutes then place a large plate and carefully flip it over to turn the cake out onto the plate.

 

 

Photography by: A Table Full of Joy

Chocolate Pecan Bars

Chocolate Pecan Bars

Submitted by: Abby Eden 1st Place Bar Cookie- Adult

 

Ingredients

Cookie Layers

3/4 cup butter, softened

1 cup sugar

1 egg

1 tsp. vanilla

1 1/2 cup flour

3/4 cup dark chocolate cocoa powder

1 tsp. baking powder

 

Filling

6 Tbsp. butter

6 Tbsp. brown sugar

1 1/2 Tbsp. corn syrup

1/2 tsp. vanilla

1 1/2 Tbsp. heavy cream

1 1/2 cup toasted pecans, chopped

 

Directions

1. Preheat oven to 350. Line an 8×8 pan with parchment paper and lightly grease with cooking spray.

2. Cream butter and sugar until light and fluffy. Add egg and vanilla and mix to incorporate. In a separate bowl, whisk together flour, cocoa powder and baking soda. Slowly add dry ingredients to butter and mix until combined. Divide in half. Press half the dough into prepared pan and bake for 15 minutes.

3. While bottom layer is baking, make pecan filling. Combine butter, brown sugar and corn syrup in a small saucepan over medium heat. Bring to a boil and boil gently for 3 minutes. Remove from heat and stir in vanilla, heavy cream and pecans.

4. Pour pecan mixture over hot bottom cookie layer. Top with remaining dough and bake for 15 minutes or until cookie layer is set.

 

 

 

Photography by: A Table Full of Joy