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Ingredients

• ✓ pecan oil
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, brown sugar, and white sugar in a bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Add flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet (these cookies spread).
4. 4 Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

By thedailygourmet

Ingredients

• ✓ pecan oil
• bacon
• carrot
• maple syrup
• butter
• cinnamon
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine maple syrup, pecan oil, melted butter, and cinnamon in a large bowl; set aside.
3. 3 Cut carrots in half lengthwise. Then cut carrots into 4-inch long pieces.
4. 4 Place carrots in a baking dish and pour maple syrup mixture over them. Toss until well coated. Cover with foil.
5. 5 Bake in the preheated oven until tender, about 30 minutes.
6. 6 Meanwhile, place bacon in a large heavy skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a rimmed drop tray. Allow to cool until easy to handle and chop.
7. 7 Remove carrots from oven, discard foil, and sprinkle cooked chopped bacon over carrots. Season with salt and cayenne pepper to taste.

By thedailygourmet