Turtle Thumbprint Cookies

OK, this post is way past due. These cookies are AMAZING!! I made them for Christmas this past year and everyone went gaga for them. The cookie is like a brownie in texture and the pecans add some crunch that goes great with the creamy caramel center. No need to pre-toast your pecans because the get nice and toasty in the oven. This recipe is from Cook's Country and says it makes about 2 dozen. I only got about 12 or so cookies. Perhaps I made them on the bigger side, but truthfully you'll want these to be a little bigger since they are AMAZING!! I should have chopped the nuts smaller because these had some bigger chunks on them.

Turtle Thumbprints
Recipe from Cook's Country
Yield 21 cookies

*5 POINTS+ per cookie

1 c. flour
1/3c. cocoa powder
1/4 tsp. salt
8 Tbsp. butter, softened
2/3 c. sugar
1 large egg, seperated
1 egg white
2 Tbsp. Milk
1 tsp. vanilla
1c. pecans, finely chopped
14 soft caramel candies
3 Tbsp. heavy cream

Adjust oven rack to upper middle and lower middle positions. Preheat oven to 350 degrees F. Line 2 baking sheets with silpat liner or parchment paper.

Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes in a separate bowl. Add egg yolk, milk, and vanilla. Mix until incorporated. Reduce speed to low & add flour mixture until just combined. Chill 1 hour until firm.

Whisk egg whites in another bowl until frothy. Place pecans in a separate bowl. Roll dough into 1 inch balls. Dip in egg whites & roll in pecans. Make indent in ball.

Bake until set 10-12 minutes. Switch and rotate cookie sheets half way through baking. Microwave caramels & cream in bowl, mix until smooth 1-2 minutes. Transfer to cooling rack or parchment paper on counter. Re-indent cookies. Fill with caramel. Allow to cool.

P.S. Chop your pecans smaller than most of mine are in the pictures!  They'll turn out prettier.

Dutch Baby (aka German Pancake)

I better start this post with an apology for being MIA for the past few months. Between my computer going dead, a nasty bout of kidney stones, moving and a now broken oven, there hasn't been a ton of cooking and baking much of anything. And the few things I did make, I forgot or didn't have a chance to take a picture.

My husband, Mike, and I recently moved to an apartment on the top floor of a house. This will be our home for a year as Mike finishes his schooling with his vicarage (like an internship for pastors) at St. Paul's Lutheran Church in North Mankato, MN. This years challenge will be doing all my cooking and baking in an apartment size oven. I don't plan to let that stop me from cooking and baking up a storm. Right now the oven is non-functioning but our landlord is working on it, and I'm anxiously awaiting with full lists of things to make in it!

Now onto the goods! Mike has told me on several occasions about how his mom always made this flat pancake type dish that was custardy in the middle but set and crisp on the edges. After doing some research, I discovered this dish is a German Pancake or also known as "Dutch Baby".

This is life changing! (And no, I'm not exaggerating) It is the epitome of breakfasts; combining the deliciousness of eggs with the wonder of pancakes and as easy as pouring a bowl of cereal. Ok, it requires a little more work than pouring a bowl of cereal. The middle is a custard type consistency with the edges how a nice browned firmness. In the oven it souffles and then falls when you take it out, so it is also pretty impressive to serve to guests.

A cast iron skillet is pretty important to get a nice crustiness on the edges. But if you don't have one, use a nonstick skillet. This particular time I served mine with some homemade raspberry sauce and dusted with powdered sugar, but it is equally as good with maple syrup. I've gotten thumbs up from everyone I've made this one for.

Dutch Baby
Serves 4
1 serving = 8 POINTS+ (not including toppings)

3 eggs
3/4 c. low fat 1% milk
3/4 c. flour
1/4 c. butter
1/4 c. sugar

Preheat oven to 425 degrees F.

In a 10 inch cast iron skillet, place butter. Put skillet in oven to melt butter. Meanwhile, in a mixing bowl, beat eggs on high speed with electric hand mixer. Slowly add the milk while continuing to mix. Then slowly add sugar and flour. Mix until smooth. Pour batter into hot skillet and bake 15-20 minutes until puffed and golden. Serve warm, dusted with powdered sugar. Cut into 4 wedges and serve with jam, syrup or fruit sauce.

Yum!!

Raspberry Sauce
1 Tbsp = 1 POINTS+

1 pint fresh raspberries
1/2 c. sugar
2 Tbsp. Orange Juice
2 Tbsp. Cornstarch
1 c. cold water

Combine raspberries, sugar and orange juice in a saucepan. In a bowel whisk cornstarch into cold water until no lumps remain. Add cornstarch to saucepan and bring to boil. Simmer 5 minutes or until desired thickness/consistency is reached. (It will thicken more as it cools). Puree with immersion blender and strain through fine sieve. Store in fridge for up to 2 weeks.