Pecan Sandcastles.

I forgot that this was Halloween weekend. Whoops.

Amongst working, living, and trying to settle into some sort of normalcy of life, the ghosts and goblins have crept in.
Tomorrow is the 30th; my one-month anniversary of being at home. Home? In Springfield. Still adjusting to that home bit. It’s hard to feel at home in a place, ya know? It’s more about the people that surround you than a geographical location. I love my family, and I love being around them, living life around them again. But it’s hard to leave friends who have become family.
Those are just a few of them . . . lot of love going on in those pics.

Thanks for letting me show them off and have this sentimental moment with you. I like you guys a lot.

And I appreciate you. Know what else I appreciate? Old cookies.

I appreciate fresh ones as well, but old cookies do just fine.

Frozen pecan sandies, once thawed, crumble quite easily. Much to my excitement.

It’s like a cake truffle, but a cookie truffle? Cookie ball?

I used Tracy from Shutterbean‘s recipe for brown butter icing, and just thickened it up a bit.

Browned butter; oh heaven.

                          Ball.                                                                               Chocolate.                                                                               Drip.
                                                 Sprinkle.                                                                                                                                             Serve.
Spooky sandie balls . . . sandcastles . . . whatever you wanna call them. Just keep it G-rated, folks.

Happy Halloween. Do something ridiculous.

Pecan Sandcastles
makes 12-14 balls (depending on size, of course)

4 coffeehouse-sized/8-9 regular-sized pecan sandie cookies, thoroughly crumbled/crushed
4 Tbsp. butter
1 1/4-1 1/2 cup powdered sugar, sifted
1 tsp. pure vanilla extract
1-2 Tbsp. heavy whipping cream
several handfuls of Ghirardelli 60% cocoa chocolate chips (or whatever chocolate you have on hand, preferably dark)

Take the pecan sandies and crush them to a fine grit, if they already aren’t. Set aside.

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 5-7 minutes (depending on whether your stove is gas or electric). Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
Add sugar, vanilla, and 1 tablespoon heavy whipping cream; stir until smooth. The consistency should be fairly thick; it will act as the glue to hold everything together. Let cool 5 minutes.

Take the icing, a one to two tablespoons at a time, and with a fork, start cutting the icing into the crumbs. If you want to, just put on a latex glove and use your fingers-either way works! The mixture should be able to the rolled into balls quite easily. You don’t want them to be too pliable, nor too crumbly; you may have to test a bit to make sure it’s just right. 🙂

After you have formed all the balls, melt a small bowlful of chocolate chips. You can do this in the microwave or a double broiler; either way, keep an eye on the chocolate and don’t let her burn! Microwave at 30 second intervals, or stir every couple minutes on the double broiler.

Once melted, use a fork to dip the balls into the chocolate; place on wax paper to dry. If you like, you can sprinkle with a few extra cookie crumbs if you have any! It makes ’em perty.

Leave to harden for a few hours on the counter, or to speed up the process, place in fridge for an hour.

Source: brown butter icing recipe, adapted from shutterbean
Listening to: “While You Were Sleeping”

Secret about me: I love having movies playing in the background while I’m working! 🙂


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