Maple Pecan Thumbprints

I didn't get to do any Christmas baking this year, so when my mom came to visit me we went on a baking spree! One of my favorite cookies are maple pecan thumbprints. They look so pretty and fancy, and have a great maple pecan flavor - they are really great all fall and winter long!

Maple Pecan Thumbprints
1 cup butter, softened
2/3 cup sugar
1 TBSP vanilla extract
2 1/4 cup flour
1 eggw hite, beated
1 1/4 cu[ finely chopped pecans
1/4 tsp salt

Heat oven to 375
Combine the butter, sugar and vanilla and beat until creamy.

Add the flour and the salt.
Scoop out a teaspoon's worth of dough and shape into a ball.

Dip the ball into the egg white mixture and then roll in the pecans.

Place on cookie sheet and depress slightly (I find that the 1/4 tsp works beautifully for this!)

Bake for 11-13 minutes, or until lightly browned.

Maple Frosting
1 1/2 cup powdered sugar
3 TBSP butter, softened
2 TBSP milk
3/4 tsp maple extract

Beat till smooth.

When cookies are cooled, fill the indents with the frosting.
** This recipe makes JUST enough for the cookies, so don't overdo any one cookie or you won't have enough. You can always go back in later and add more frosting.

Ultimate Breakfast Casserole

Good morning!!! Does anyone even read this thing anymore? Haha I woke up the other morning and actually had ENERGY! And, to make the day 100x better, I could actually think about food without having to make a mad dash to the bathroom.

To celebrate my newfound day, I decided to make a breakfast casserole. I found this recipe online a few months ago and have been saving it for just the right occasion. This casserole is fantastic!

Ultimate Breakfast Casserole

12 slices bacon, cooked and crumbled (you can also substitute 3/4 pound cooked sausage, ham, ground beef, whatever you have)

4 cups cubed bread

1/2 cup butter, melted

2 cups cheese, grated

1.5 cups milk

1/2 cup sour cream

salt and pepper to taste

Sauteed veggies, optional. I used green peppers, onions, and mushrooms.

Chives

Grease a 9x13 pan.

Cook and crumble bacon, set aside.

Loosely cover the bottom of the 9x13 with the bread crumbs.

Melt the butter and pour over the bread crumbs in the pan.

Toss the shredded cheese with the bread crumbs and cheese.

Chop and saute vegetables, and allow to cool.

Whisk the eggs, milk, and sour cream. Add salt and pepper to taste.

Sprinkle the sauteed veggies, if using, evenly over the bread crumbs.

Pour the egg mixture evenly over the bread crumbs and veggies.

Sprinkle the bacon (or whatever meat you choose) over the top of the casserole. I like to toss chives or green onions on the top, too.

Cover with foil. At this point, you can either cook it now or put it in the fridge overnight.

Bake at 325 covered for 45 minutes.

Remove the cover and bake an additional 15 minutes.

Allow to sit for 5 minutes before eating.

So I pulled this out of the oven, turned around to grab my camera, and this was what was left on the table. Thank goodness my husband dished some out for me, or I would have been out of luck! Needless to say by the lack of crumbs, its good. Real good.

I suck, I know

Ok, so I obviously suck at this whole blogging while pregnant thing. Food right now is just kinda...hard. It's hard to be excited about food and cook food when you can't even eat it.

SOOO I've decided that I need some guest bloggers to make up for my lack of awesomeness. Think you might want to give a try? Just send me an email at thegingeredwhisk@gmail.com - a little write-up, a few pictures, it's so easy! :) You can do it!!