Bringing Life

Tag: holiday baking

  • Thick, Chewy, Bold Gingerbread Cookies

    Thick, Chewy, Bold Gingerbread Cookies

    When I think of cookies, I think of thick cookies with centers that are still chewy. Cookies and cakey are seldom together in my vocabulary.

    That description applies to these gingerbread cookies too. While they could be rolled out and cut with cookie cutters, I much prefer them shaped into balls like one would for chocolate chip cookies. Thick and soft, even after a few days, these gingerbread cookies are full of warm spices and make an amazing addition to the holidays. Or any day, really.

    Dry Ingredients

    • 1 tablespoon ground ginger
    • 2 teaspoons ground cinnamon
    • 1 heaping teaspoon ground nutmeg
    • ½–1 teaspoon ground cloves (optional but adds wonderful depth)
    • 1 teaspoon salt
    • 1 ½ teaspoons baking soda
    • 4 cups all-purpose flour, sifted
    • PLUS ½–1 cup extra flour, only if needed

    Wet Ingredients

    • 1 cup (2 sticks) salted butter, softened
    • 1 cup packed brown sugar
    • 1 cup molasses
    • ¼ cup half-and-half
    • 1–2 teaspoons vanilla extract

    Instructions

    1. Cream butter + brown sugar + vanilla

    Beat until smooth, fluffy, and lighter in color.

    2. Add molasses and half-and-half

    Mix until combined. Slight separation is normal.

    3. Add all the spices, salt, and baking soda

    Stir well so they’re evenly distributed.

    4. Add the 4 cups of flour

    Mix until a soft but formed dough appears.

    5. Add extra flour only if needed

    Add 2–3 tablespoons at a time, stopping when the dough is:

    • Soft
    • Slightly tacky
    • But workable without heavy sticking

    (You want a tender dough, not stiff.)

    6. Chill at least 1 hour

    Improves flavor and prevents spreading.

    7. Roll out ½ inch thick

    Or shape into balls.
    These are meant to be thick, chewy cookies.

    8. Bake at 350°F for 8-10 minutes

    Pull when edges are set, but centers look slightly soft and puffy.
    They firm as they cool.

  • Classic Pecan Pie

    Classic Pecan Pie

    a pecan pie in a milk glass pie plate

    Prep Time: 10 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pecan pie people sneak a slice of before dinner — rich, buttery, gooey, caramel-sweet, and full of toasted pecans. Simple ingredients, classic flavor, and a flaky crust that makes it absolutely irresistible.

    🧂 Ingredients

    For the Filling

    • 1 cup light corn syrup
    • 1 cup sugar
    • 3 large eggs
    • ¼ cup (4 Tbsp) melted butter
    • 1 ½ tsp vanilla extract
    • ½ tsp salt
    • 1 ½ cups pecan halves

    For the Crust

    Use a homemade flaky pie crust for the best results.
    You can find my recipe here:
    LINK:FlakyHomemadePieCrustRecipeLINK: Flaky Homemade Pie Crust RecipeLINK:FlakyHomemadePieCrustRecipe

    (A store-bought unbaked 9-inch crust works in a pinch, but the homemade one really makes this pie shine.)

    🔪 Instructions

    1. Prepare the crust.

    Press your unbaked pie crust into a 9-inch pie pan. Crimp or flute the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    Whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.

    3. Add the pecans.

    Fold in the pecan halves until everything is evenly coated.

    4. Assemble and bake.

    Pour the filling into your prepared crust.

    Bake at 350°F for 55–65 minutes, or until:

    • the top is golden and set,
    • the edges are firm,
    • and the very center still has a gentle wobble.

    5. Cool completely.

    Let cool at least 2 hours so the filling fully sets and slices cleanly.

    💡 Tips for the Best Pecan Pie

    • If the crust edges brown too quickly, tent them loosely with foil.
    • Toast the pecans in a dry skillet for 3–5 minutes for deeper flavor.
    • For a slightly less-sweet pie, swap ¼ cup of the sugar for brown sugar.
    • This pie slices beautifully when made a day ahead.

    🕯️ Bringing Life Note

    A flaky crust really is the foundation of the perfect pecan pie. If you haven’t tried my homemade version yet, this is a place to make it shine. Rich, buttery filling + crisp, tender crust = pure holiday comfort.