Sush: I hate to waste good weather

Due to the looming exams, I can't go out and enjoy the sunshine and breeze on this perfect late summer's day. So, instead of wasting it completely, I took a break and produced a small batch of cookies and muffins. :)

Butter Pecan Cookies. I've recently had an addiction to anything that contains pecan nuts. Throw a small dash of them into your cereal, salad, etc and it just wows the whole dish even more!

Butter Pecan Cookies Recipe

Ingredients

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Method

1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Blueberry muffins which are perfect for a summer's day such as this. :) The recipes I choose cannot take more than 15-20 minutes to prepare as I usually throw everything together in a rush. Plus, I bake under time constrained circumstances. Lol. Hope you enjoy making them as much as I did!

Blueberry Muffins (taken from allrecipes.com)

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.