Tanaya’s Table On Live Bakespace Video Chat + Throwback Thursday Cookies

UPDATE: Here is the link to our full live chat recording… hope you find our creative baking chat and tips fun and useful!

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Hey guys! Here’s a little Throwback Thursday post to gear up for my Tanaya’s Table guest speaker gig on Bakespace this Sunday, April 19 at 2pm PST.

We’ll be discussing Creative Baking with a few other awesome food bloggers and bakers on a live Google Hangout, so bring your questions, recipes and photos!

You can follow along with the #GetBaked hashtag on social media. Just tune in live right here, or just re-visit the page for the recording of the video afterwards. Here’s all the info you need:

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

I’m pretty excited to be a guest panelist on my first live Google Hangout. Looking forward to chatting with you all!

Without further ado…

Here’s that Bourbon Pecan Pie Throwback Thursday recipe. Enjoy!

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped up in one delicious and decadent cookie?

Pecan pie is a favorite with my family during the holidays… and really, almost any time of the year. So I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send a batch of cheer, in the form of cookies.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fab food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for some baked goods highlights!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to a major family emergency, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?

Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!

You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

Bourbon Pecan Pie Cookies

Ingredients

    • 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
    • 2 tablespoons butter, melted
    • 1/2 cup pecans, lightly toasted & chopped
    • 1/3 cup packed brown sugar
    • 1/4 cup corn syrup
    • 2 tablespoons maple syrup
    • 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/4 cup bourbon (or more, if desired!)
    • 1/4 cup semi sweet or milk chocolate chips (optional)
    • 2 tablespoons granulated sugar (optional)

Method

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
  3. Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
  4. Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
  7. Enjoy!

Speaking of cookies, check out the L.A. Cookie Con & Sweets Show & Baker CakeMaker behind-the-scenes coverage!

L.A. Cookie Con Official Blogger Badge Tanaya's Table

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VIDEO: Behind The Scenes Of Baker CakeMaker & LA Cookie Con

la-cookie-sweets-show-main-logo

L.A. Cookie Con and Sweets Show is coming this Sunday! This means unlimited tastings of a variety of gourmet sweets, lots of demos and other fun activities going on, plus a guest appearance from Ron Ben-Israel of “Sweet Genius” on Food Network. For anyone with a sweet tooth, this is the must-attend event of the year, and I’m not even sugar coating!

I am so excited to be an official blogger, and it was a pleasure to be invited to the planning meeting last week for a behind-the-scenes look at what it takes to successfully pull off such a huge event. There are over 3,000 sweet lovers coming to attend this weekend, and the planning meeting meticulously ensured that everything will go as smoothly as possible, with vendors preparing to offer plenty of delicious samples for all.

L.A. Cookie Con Official Blogger Badge Tanaya's Table

It was great to meet so many of the vendors who were passionate about their creations… I’ve put together a video below to give you a peek into what our day was like.

Also, here’s the most exciting part: Nancy Tei of L.A. Cookie Con was sweet enough (pun intended… ha ha) to set up a code for my followers, so anyone who enters ‘TANAYASTABLE’ will get $3 off their GA or VIP tickets. UPDATE: The event is now sold out, but I will do a giveaway of some items from select vendors of L.A. Cookie Con in the coming week!

Here’s a peek into the planning meeting at AMLI Lex on Orange in Glendale:

Click above for a peek into the L.A. Cookie Con planning meeting with all the wonderful vendors!

Click above for a peek into the L.A. Cookie Con planning meeting with many of the wonderful vendors!

One of my favorite new sweets purveyors, Baker CakeMaker (who also will be at the show) gave us an inside tour of the bakery. The video, choc-full of ensaymadas, Oreo-stuffed cookies and more, is below.

Baker Cakemaker opened not too long ago, but the unique bakery is already setting itself apart from existing bakeries around the Hollywood area. What makes it so unique is that it doesn’t focus on your typical French pastries like many of the bakeries in Los Angeles do. Instead, owner and chef Aris Rodriguez has decided to fuse Filipino and other Asian influences along with European and American baking techniques and flavors.

The results are below. See you at L.A. Cookie Con!

Going behind the bakery with Chef Aris, owner of Baker CakeMaker

Going behind the bakery with Chef Aris, owner of Baker CakeMaker – check out those ensaymadas!

L.A. Cookie Con ~ A baking, pastry and sweets extravaganza ~ Sunday, January 25th 10 a.m. -5 p.m. ~ Pasadena Convention Center

For more information on the sweetest event in SoCal, visit the L.A. Cookie Con official website or follow them on Twitter.

Stay tuned for coverage after the event as well. Hope everyone is having a good start to 2015!