Baking Memories In The Kitchen With Chicago Metallic
Browned Butter Pecan Pretzel Holiday Cookies And Upside Down Pineapple Cake Rolled in Pecans and Coconut
The following post is sponsored by Chicago Metallic. Be sure to visit their site, and as always, thank you for reading!
It’s that time of year when baking brings all sorts of warm and fuzzy feelings to our kitchen. And with the help of Chicago Metallic, cookie exchanges and get-togethers with friends just got that much easier. So grab your bake pans, cooling racks, and helping hands, and let’s getting mixing!
I have MANY favorite cookies recipes, but one of my favorites are these Browned Butter Pecan Pretzel delights. Have you ever browned butter? It is easy! It takes continuous stirring and patience, but eventually, the end result is a rich amber brown butter with caramelized notes.
Browned Butter Pecan Pretzel Cookies
- 2 1/2 Cups All Purpose Flour
- 1 1/2 Cups Brown Sugar
- 2 Eggs
- 1 1/2 Cups Butter (There will be some loss when browning the butter, so start with 1 1/2 Cups)
- 2 Teaspoons Vanilla Extract (Learn how to make your own below!)
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1/2 Cup Semi Sweet Chocolate Chips
- 3/4 Cups Roughly Chopped Pecans
- 1/2 Teaspoon Salt
- 3/4 Cups Crushed Pretzels
- 4 Tablespoons Milk
- Coarse Sea Salt
- Preheat Oven to 350F.
- Brown butter on stove. Cook on low heat and stir continuously until a rich amber color develops. Allow to cool all the way to room temp (if the butter is too hot, you will cook your eggs!)
- Once butter is cool, cream together your brown sugar, browned butter, eggs, and vanilla.
- In a separate bowl, blend your flour, baking powder, and salt. Add dry ingredients slowly to the creamed sugar, butter, eggs, and vanilla.
- Mix for a total 1-2 minutes on low to medium speed. Add in your crushed pretzels, chocolate chips, and chopped pecans. Blend into cookie mixture with wooden spoon.
- Using your cookie scoop, scoop cookies onto your Chicago Metallic non-stick bake pan. Press extra chips, pecans, and pretzel pieces onto the top of your cookies before baking, and sprinkle on a light dusting of sea salt.
- Bake for 10-12 minutes on a middle rack in your oven, or until the cookies are golden brown. Carefully remove from oven and transfer to your Chicago Metallic Cooling Rack.
If you do any sort of cooking and baking in your home, I am sure you realize how important it is to have the proper tools to get the job done. Chicago Metallic has a variety of cookware that allows me to bake with ease. Try their extra large cooling racks and non-stick jelly roll pans, which are perfect for cookies. These pans are made of heavy duty materials that did not warp in my oven.
I had a bake marathon on this day and also made delicious upside down pineapple cakes with cream cheese icing rolled in pecans. The Chicago Metallic non-stick 6 cup giant muffin pan was the perfect pan for these cakes.
For this recipe, I used yellow cake mix as the base. First, I added a very light brushing of olive oil to my pan. Then, I deposited one pineapple ring and a cherry into the base of each muffin cup. I mixed up the yellow cake mix and filled each cup about 3/4 of the way full. After baking, the cakes released with ease. Just look at those golden brown edges!
For the icing, I mixed together cream cheese and powdered sugar. I also added a good amount of pineapple juice that I reserved from the can of pineapple. The flavor was sweet and robust. These cakes did not last long in our house!
This holiday season, you too can make memories in your kitchen with your family. My toddler helped me with both of these recipes. I typically give him a task to complete such as adding ingredients to my mixing bowls. We always make a mess, but the important thing is that we are making memories that he will carry throughout his life.