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The Sweet Spot with Kirk Blouin
United States
Registrace 25. 05. 2020
The Sweet Spot is a celebration of the joy of culinary delights, the warmth of home, and the art of sharing unforgettable moments with others. Embark on a delectable journey as we delve into the realm of mouthwatering cakes, pies, breads, and the tantalizing flavors of N'awlins cuisine. Prepare to be immersed in a world where food becomes an avenue for connecting souls.
Together, let's discover the true essence of The Sweet Spot-a place where food, home, and the joys of sharing intertwine to create moments of pure inspiration.
Together, let's discover the true essence of The Sweet Spot-a place where food, home, and the joys of sharing intertwine to create moments of pure inspiration.
Quick & Easy Pecan Sandies Cookies Recipe
Looking for a delicious homemade treat that's quick to make and impossible to resist? Look no further than our Quick & Easy Pecan Sandies Cookies recipe! In this video, we'll show you how to whip up a batch of these classic cookies in no time, using simple ingredients you probably already have in your pantry.
These Pecan Sandies are everything you love about the classic cookie - buttery, crumbly, and loaded with crunchy pecans. But the best part? You can have them ready to enjoy in just a matter of minutes, making them perfect for satisfying sudden cravings or impressing guests with a last-minute dessert.
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup finely chopped pecans
1 cup unsalted butter at room temp
1/4 teaspoon salt
2 teaspoon vanilla
12-24 pecan halves for topping
Instructions:
.1. Finely chop pecan halves into pieces. Next, combine flour, salt, and pecans and set aside.
*** Reserve 12- 24 pecan halves to top cookies (the amount depends on the number of cookies you produce).
2. Mix butter and sugar until thoroughly blended, then add vanilla. Add the flour in halves, mixing in between. Once the flour is fully incorporated, chill in the refrigerator for 20-30 minutes.
3. Scoop out 1-1 1/2 inch balls, place on a prepared baking sheet 1 1/2 - 2 inches apart. Use the bottom of a drinking glass to flatten the cookies gently, placing a pecan halve in the center. Chill cookies in the refrigerator for 10-15 minutes. Bake for 7-8 minutes; once baked, allow cookies to cool for 10-15 minutes before serving.
*** To avoid cookies sticking to the drinking glass, place a piece of parchment on the cookie balls before flattening them.
These Pecan Sandies are everything you love about the classic cookie - buttery, crumbly, and loaded with crunchy pecans. But the best part? You can have them ready to enjoy in just a matter of minutes, making them perfect for satisfying sudden cravings or impressing guests with a last-minute dessert.
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup finely chopped pecans
1 cup unsalted butter at room temp
1/4 teaspoon salt
2 teaspoon vanilla
12-24 pecan halves for topping
Instructions:
.1. Finely chop pecan halves into pieces. Next, combine flour, salt, and pecans and set aside.
*** Reserve 12- 24 pecan halves to top cookies (the amount depends on the number of cookies you produce).
2. Mix butter and sugar until thoroughly blended, then add vanilla. Add the flour in halves, mixing in between. Once the flour is fully incorporated, chill in the refrigerator for 20-30 minutes.
3. Scoop out 1-1 1/2 inch balls, place on a prepared baking sheet 1 1/2 - 2 inches apart. Use the bottom of a drinking glass to flatten the cookies gently, placing a pecan halve in the center. Chill cookies in the refrigerator for 10-15 minutes. Bake for 7-8 minutes; once baked, allow cookies to cool for 10-15 minutes before serving.
*** To avoid cookies sticking to the drinking glass, place a piece of parchment on the cookie balls before flattening them.
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Can you substitute cake flour to almond flour? If yes, will the cake look the same?
Yum
This looks amazing, what type of coconut did you use, sweetened, desiccated?
Thank you so much, I used sweetened coconut.
Where’s the recipe???????????????
The recipe is located in the description section under the video. Just hit the view more option to see the full recipe.
Can I use this same recipe for cupcakes ?
Yes, definitely
@@TheSweetSpotwithKirkBlouin thank you!
Can you show how to package a cake for shipping? I would like to know the proper way of doing this.
I will show how I packed the cake, the next time I ship. I will say the biggest tip was to completely freeze the cake prior to shipping.
Thanks for sharing. Process was well put together. Appreciate the toothpick tip, never seen that.
You are welcome, thanks for tuning in.
This sounds delicious 😋 I will try making it
Hope you enjoy
You did a fine job! Thank you for sharing your recipe. 💕🙏
Thank you so much
Brilliant !
We have a bakery here in Mobile Alabama called Pollmans they do the Doberge cakes but the cake is chocolate do you have a wonderful chocolate cake recipe or an addition to the yellow cake mix? Thank you for a fantastic video!!!
That sounds amazing! You can use the same chocolate cake recipe base as my German Chocolate Cake recipe. Here is the link: czcams.com/video/28MvwtUK4Cc/video.html
I made this yesterday and it was wonderful! Thank you for the recipe & instruction. I made it right along with your video.
So glad you liked it. Limoncello is one of my favs.
How much butter did you use? In the video it is 1 1/2cup and in the description, it is 1 cup 😊
So sorry for that mistake it is 1 1/2 cup. I will adjust the description.
What is name of the bourbon you used?
I used Angel's Envy Bourbon. Bulleit Bourbon is also a great choice.
How in the world you make all this deliciousness and look so buffed? I wanted to make your Lemon Doberg and my fat butt gained 1 lbs thinking about it 😂
LOL, I have to do a little extra cardio every day.....
Liked
How much gr is 1 1/2 cup butter?
Hi it is approximately 345 g
I got a slice from my local pizza restaurant and I was immediately hooked, and now almost a decade later here I am learning how to make it from you! Thank you!
Good stuff
Your piping skills are amazing! What type of flour did you use?
Thank you so much. I used cake flour the cake.
Yummy!
So good!
I really do not like so much sugar, tell me how much honey to use please
Hi, If you would like to use honey in place of sugar, you would cut the amount in half. Its 1/2 cup honey or every 1 cup of sugar.
I really love how you teach , i saw you for the first time two nights ago, but I could not use the butter milk because of lactose😢 , how can I make natural buttermilk Jamaica 🇯🇲
Hi thanks so much for the question, you can sup with almond milk, oatmilk or any non dairy milk option. the buttermilk gives the cake mositure.
I real
😊😊😊 Delicious Kirk
Thank you 😋
Looks so delicious!!!! I normally use lemon oreos, im going to have to search for the archway cookies to try that out.
Hope you enjoy
Just tried making it and the cakes were stuck in the pans! I couldn’t get them out! I tried gently removing them from the walls of the pans, but the bottom was just stuck and my cake just crumbled. 😢 Was I supposed to grease the pans first?
I am sorry your cake stuck to the pan, I know how frustrating that can be. I suggest coating the pan with butter and dusting nig with flour. Let me know if that helps.
I ❤️ your videos., can't wait to make and eat this cake. It's beautiful and looks delicious. Thank you for your instruction and commentary.
Thanks so much 😊
If possible for an American living overseas could you give the weight measurements. Love your recipes and your calming style of teaching… GBY
Hi Sorry for the delay, here are the conversion’s All-Purpose Flour: 2 cups = 240 grams Granulated Sugar: 1/2 cup = 100 grams Finely Chopped Pecans: 1 cup = 100 grams Unsalted Butter: 1 cup = 227 grams Salt: 1/4 teaspoon is about 1.42 grams (assuming standard table salt) Vanilla: 2 teaspoons = 10 grams Pecan Halves for Topping: 12-24 pecan halves, depending on the recipe, typically weigh around 50-100 grams. These are approximate conversions and actual weights may vary slightly. Please let me know if this helps.
There's not much from New Orleans that I don't like but this cake is one of them. I used to hate it when I would go to birthday parties as a kid and some kid had this as their cake. I didn't want any but even as a child, I didn't want to seem rude. I would hide my gags. I think what I don't like about it is the custard/pudding filling. If it had pastry cream or something else, I might like it. I think if you like this cake, you probably also like Bavarian cream filled donuts, and that's another pastry I hate. Not trying to be negative on this channel but recently someone asked if I wanted this kind of cake for my birthday and I wanted to scream.
Thanks so much for watching, even if you don’t like this cake. I made this recipe because I wanted to make a version to my taste and texture preferences. The chocolate pudding in my recipe has a silky, smooth cream consistency and a richer chocolate taste. I also have a lemon recipe, and I use lemon cream.
@@TheSweetSpotwithKirkBlouin Thank you. You're so sweet to reply with such kindness. Your version of this cake is probably FAR better than the original. ♥
Amazing! I'm not a big fan of pecans but i want this cake just like this!
It is delicious even without the pecans!
OMG my father used to make this lemon cake when I was little. I did not know the history behind it and no one knew how to make it but my dad. This is wonderful. I can make it again
I also have childhood memories of this cake. It always reminds me of home. So glad you can make it again and enjoy something that reminds you of your father.
We missed you!!!!❤❤
Happy to be back and bring new recipes to all of you!!!!!!
And please if it's not too much to ask, can you consider making a Southern lane cake? I'll love your take on it
I have never made one before, yet I am up for the challenge! Stay tuned.
Good to see you again Chef Kirk. And this sweet potato cake looks yummy. I'll go shopping for ingredients when I get well enough and give this a try. I know it will be excellent cos your recipes have never failed. I'll be sure to let you know how this goes
Can’t wait to hear how it comes out!
These are cute.
Thank you.
Hey there
Hi! ✋
I love me some sweet potato 🥔. Just like you, I'm from the south 😋 and I love ❤️ me some sweet potato.
I could eat it every day!!!!
Loved your intricate, step by step instructions for this cake. Can't wait to make it for my office next month!💛💜💚😋
Hope you enjoy it!
Excellent recipe! Worked perfect! Thank you for sharing.
Great to hear! Thanks again for watching!
Thanks so much for your delightful and helpful video. I'm making king cakes today! 🎉
Your welcome! I would love to hear how they turned out!
@@TheSweetSpotwithKirkBlouin Beautifully scrumptious. Thanks again!
Dang you have some serious talent. The icing design was perfect.
Thank you so much !
Nice 👍🏾.
"it's called a cake, but really it's more like a sweet bread" so what you're saying is... the king cake is a lie. I'll see myself out.
Hi you are correct it is more like a sweet bread, I personally did not come up with the concept or name. You can find the history of this Louisiana tradition below. Hope this help clarify! The King Cake is believed to have originated in France around the 12th century. These early Europeans celebrated the coming of the three wise men bearing gifts twelve days after Christmas calling it the Feast of the epiphany, Twelfth Night, or King's Day. The main part of the celebration was the baking of a King’s Cake to honor the three Kings. The cakes were made circular to portray the circular route used by the kings to get to the Christ Child, which was taken to confuse King Herod who was trying to follow the wise men so he could kill the Christ Child. In these early King Cakes a bean, pea, or coin was hidden inside the cake. The person who got the hidden piece was declared King for the day or was said to have good luck in the coming year.
Amazing well explained recipe . Thank you
Thank you !
Where where can I find the written instructions?
Hi the instructions are included in the video description.
Terrific video! You are great! Thank you!
Thank you for watching and your compliment.
Can you please tell me what size pan
Hi, It was a 9in pan. You can also you 7in or 8in without adjusting the recipe. It is just make a thicker cake.
very nice!!! Love the Lemon in the icing!!!
Thank you! Cheers!
The cake is delicious, the butter cream not very good way too sweet.
Thank so much, It taste great with a traditional buttercream as well.
I had trouble with the mascarpone icing. Too soft and was oozing out of the cake and impossible to pipe with. Not sure how you managed. And it was way too sweet. Unfortunately not an icing I will use in the future. BTW, I have been making cakes since my teens. I think I will stick to my tried and true. That was an expensive icing to throw out.
Sorry to hear that. The cake is just a delicious with a standard American Buttercream.