DianeLouise"sBlogg

 Here we are fall almost over  

 I took a few pictures during fall and I'm sharing them on my Blog below.

The fall colors this year were so beautiful you dont see fall like that in Florida.

 I had no Idea actually that never entered my mind at all. 

 Florida has a whole different kind of beauty.

So here I am enjoying a whole new experience all over again.

I hope you enjoy them.

Yes they had the fireplace going a few days ago just for a few hours .

These were made by my cousin they go with me where ever I live.

Night light just thought I would throw that in I like it.

 Artichoke flowers the neighbor grew I love them, we are going to grow our own next year.

I always draw a pumpkin for Halloween so this is my contribute for this year.

A couple of my pixel art drawings for the season.

That's all for this time until next time see you later.

Thanks for looking.

Christmas is coming next so sharing a favorite I revised.

I always post at least one recipe here is my share for this time.

Butter Pecan Cookies

 the Buttered Pecans:

• 1 and 1/4 cup pecan halves, finely chopped
• 3 tablespoons unsalted butter

For the Butter Pecan Cookies:

• 2 and 1/2 cups all-purpose flour
• 1 tablespoons cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 sticks (8 ounces) unsalted butter, melted until browned
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 Tablespoon vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 16 pecan halves, for decoration, optional

Instructions

 

For the Buttered Pecans:

• Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:

• In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
• In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
• Add both sugars into the mixing bowl and whisk well to combine. 
• Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
• Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
• Cover bowl and refrigerate for 4 hours.

To Bake:

• Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper. 
• Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
• Firmly press a pecan half on top of each ball of cookie dough. 
• Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven. 
• Sprinkle warm cookies with granulated sugar. 
• Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. 

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