I concocted these after reading a Southern Living recipe, that left me inspired to try the flavors, but uninspired to spend 24 hours prepping the dough. These take about 5 minutes to prep and 15 minutes to cook.
Peach and pecan danish
- Pack of Pillsbury crescent rolls (I bought the jumbo size, and would buy the regular next time)
- Peach preserves (I used Smucker’s), about half a jar
- Whipped cream cheese (regular works, I find the whipped easier to spread)
- Pecans, about 1 cup
- Sugar, about 2 Tablespoons
- Cinnamon, about 1 teaspoon
- Nutmeg, a dash
- Parchment paper, optional, but helpful
Preheat oven as directed on crescent can. On each triangular roll, spread a smear of cream cheese starting about 1 inch from the bottom and about 1 inch wide. (You want the bottom part cream cheese free so it doesn’t leak out.) Spread a think layer of preserves above and below your cream cheese smear line. Sprinkle about 2 Tablespoons of pecans on top of the preserves and cream cheese. Roll up the crescent and place on pan. Mix the sugar, cinnamon and nutmeg, then sprinkle on top of rolls. Bake as directed. Enjoy!
Posted by Ali (picture by Ali too)
I always try to find healthy recipes, and I think this is about as good as it gets for cookies. They’ve got lots of oats, pecans, and really healthy chocolate chips! When you are mixing it, you might think you’ve forgotten a wet ingredient…but you haven’t, it’s just a less moist mixture (and a really good one to snich before cooking*).
*I do not recommend eating raw or uncooked foods. You probably won’t get sick, but if you do, it’s not my fault.
These cookies are best eaten just after they come out of the oven and have cooled just a bit.
Ali’s Oatmeal, Chocolate Chip, and Pecan Cookies (as found in Cooking Light)
These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.
3 dozen (serving size: 1 cookie)
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup regular oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.