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Journal

Community Roots: Mallory Dies of The Crassy Cookie

At Schermer, our mission is rooted in our pride for growing the finest pecans, but our community of passionate home cooks is what keeps us going. We are endlessly motivated by the stories and recipes featuring our beloved tree nut that are rooted in family, tradition, and the entrepreneurial spirit.

Community Roots: At Home with Mallory Dies of The Crassy Cookie

Virginia-based Mallory Dies began The Crassy Cookie as a way to purse her passion for baking while also working as a preschool teacher. Fast forward a few years and The Crassy Cookie is a thriving at-home bakery, a beautiful blog and best of all Mallory is pursuing her love of baking full time!

We couldn't help but ask Mallory about a nostalgic baking moment. She shared "Around the holidays, my mom would make cinnamon rolls. She would spread a thick layer of icing and top them with 'the fancy nuts.' These were a treat we didn't get often and it always felt special. I remember coming in from playing outside in the snow to warm cinnamon rolls, loaded with pecans. When I make them now, Cinnamon Rolls are not the same without them!"

Mallory's instagram is a feast for the eyes - you'll often see her decadent recipes popping up on our feed but make sure you're following her too so not miss a single pecan recipe. For more of Mallory's recipes using Schermer Pecans like Butter Pecan Layer Cake and Browned Butter Maple Pecan Brownies, visit her website here.

Thank you for sharing your recipe with our community Mallory!

The Crassy Cookie Blackberry Cream Bars with Schermer Pecans

Mallory's Recipe: Dreamy Blackberry Cream Bars

INGREDIENTS
½ cup unsalted butter, softened
2 cups granulated sugar, divided
2 large eggs
2 teaspoons pure vanilla extract, divided
1 cup gluten-free flour (1:1 measure)
¾ cup pecan flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ cup finely chopped pecans
16 ounces cream cheese, softened
2 cups cold heavy whipping cream
2 pints blackberries

DIRECTIONS
Preheat oven to 350°. Line a 9x13 baking dish with foil, just overlapping the edges. Line again with parchment paper. The parchment paper keeps the cake layer from sticking while the foil will help with removing the bars for serving.

In a large bowl with an electric mixer or in the bowl of a stand mixer, beat butter and 1 cup of sugar on medium speed until fluffy, about 4 minutes. Scrape sides of bowl down until fully incorporated.

Add eggs, one at a time. Beat in one teaspoon of vanilla extract.

In a separate bowl, whisk together flour, pecan flour, baking powder, and salt together.

Gradually add flour mixture to butter mixture, beating until just combined. Stir in chopped pecans.

Using a spatula, spread mixture evenly into baking pan. Bake for 45 minutes. Allow bar layer to cool completely.

In a clean or separate bowl, beat cream cheese on medium speed until smooth.

Add second cup of sugar and beat on medium speed until smooth. Stir in second teaspoon of vanilla extract.

In a clean or separate bowl, beat heavy whipping cream at medium speed until it becomes thick.

Increase speed to high and beat until a stiff peak forms. Fold one-third of the cream into cream cheese mixture slowly, until just combined. Fold in remaining whipped cream until just combined.

Spread cream mixture evenly over bar layer until smooth. Lightly press blackberries onto cream top until fully coated.

Cover and place in freezer for up to 4 hours, preferably overnight.

Before serving, remove bars from freezer and allow to come to room temperature for 20 minutes.

Using the foil and parchment paper excess, lift and remove bars from baking dish.

Trim about ¼” around edges of bars.

Cut bars into 12 pieces (using a hot knife will make for cleaner cuts). Refrigerate bars until ready to serve.