Roasted Vegetables

Your house will smell so good as this cooks! Try different squashes to suit your taste. These potatoes were raised in my garden.  Yukon gold potatoes are my favorite since they keep their shape when stirred and/or flipped around.

Roasted Vegetables                                                                      Printable Recipe

1 medium sweet potato

3 medium Yukon gold potatoes

1/2 medium yellow onion

1/2 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon salt (more later to taste)

2 Tablespoons balsamic vinegar

1/4 cup olive oil

Preheat oven to 375 degrees.  In a medium bow, stir together seasonings, oil, and vinegar.

Peel and chop your sweet potatoes into 3/4 to 1" cubes.  Chop your Yukon golds the same way, leaving the peel on those. Cut your onion half into two slices and then 3/4 to 1" pieces. Add to marinade. Toss to coat veggies.

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Dump onto jelly roll pan and spread into an even layer. Cook for 20 minutes, flip or stir and cook for another 15-20 minutes or until vegetables are soft.  

They are going to look a little browned but that is the delicious caramelization of the veggies and the balsamic vinegar.  Sprinkle on more salt to taste.

Pecan Pie Thumbprint Cookies

 I love my mom's family thumbprint recipe but how to change it up?  The base is great so let's change where the nuts go and the kind of nuts from walnuts to pecans.  A-ha!  One of my favorite pies in a cookie. 

Pecan Pie Thumbprint Cookies                                                               Printable Recipe

2/3 cup butter
1-1/2 cups all purpose flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten

Filling:
1/4 cup powdered sugar
2 Tablespoons corn syrup (light or dark)
3 Tablespoons butter
1/2 cup finely chopped pecans 

Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle. 

While you dough chills make your filling.  In a small saucepan, combine powdered sugar, butter and corn syrup. Stir until melted and just boils on the edge. 

Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.

Time to make the cookies!! Shape into 1 inch balls (slightly overfill small cookie scoop.) 

Roll in egg whites or you could brush it on.

Press center down with your thumb. 

 You can smooth the edges a little with your thumb and finger.

Bake at 375 degrees for 5 minutes.  Remove from oven so you can fill centers.

You may need to make your dent again.  If it weren't holding a caramel type filling I wouldn't worry about it but this one can ooze out.

Add a heaping 1/4 teaspoon of your pecan pie filling. Don't add too much or it will bubble over your cookie.  That little guy in the left has too much! They are still edible just not as pretty.

Bake for 5-7 more minutes or until golden brown.  Cool on sheet for 2 minutes.  Remove to rack to cool.

Makes 28-30 cookies.

I came out with extra filling but it's yummy as is. Almost like a caramel pecan candy. Enjoy!

Pin it:  http://www.pinterest.com/pin/273593746086323339/

Foodie Friends Friday Linky Party #68

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An InLinkz Link-up

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An InLinkz Link-up