Tag Archives: walnut

MAPLE WALNUT COOKIES and MAPLE WALNUT MINI CUPCAKES

07 Saturday Mar 2015

Posted by in bars and cookies, cakes and cupcakes, Recipes

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Maple with walnut is a classic and delightful combination. I have baked this blend into cookies and cupcakes for brunches and cookie exchanges, and they are always delightfully favored.

MAPLE WALNUT COOKIES

maple walnut cookies

COOKIES

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 cup whole-wheat flour

1 1/2 to 2 cups self-rising flour

1 1/2 to 2 cups walnuts, coarsely chopped

1 teaspoon maple flavoring

1 teaspoon salt

ICING

4 tablespoons butter

2 cups powdered sugar

1 teaspoon maple flavoring

3 to 4 tablespoons milk

Heat oven to 350F.

Combine butter, sugars, eggs, flavoring and salt, and beat until just combined. Add flours, 1 cup at a time. If dough is too sticky to the touch, add more self-rising flour in 1/4 cup increments until smooth. Stir in walnuts.

Scoop onto a baking sheet. Bake in center of oven 10 to 12 minutes, until cookies are puffy and beginning to turn tan. Remove from oven and let cool.

Meanwhile, mix icing ingredients until texture is smooth and thick. Add more milk or sugar to achieve a creamy texture. Ice cookies.

Enjoy!

Recipe adapted from Relish Magazine

relish.com/recipes/

MAPLE WALNUT MINI CUPCAKES

maple walnut mini cupcakes

CUPCAKES

1 1/3 cups flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup butter softened

3/4 cup sugar

2 eggs

1/2 cup milk

3/4 cup chopped walnuts, toasted

1 teaspoon maple flavor

MAPLE CREAM CHEESE FROSTING

4 ounces cream cheese, softened

1/4 cup butter, softened

1 3/4 cups powdered sugar

1/2 teaspoon maple flavor

chopped walnuts for garnish

Heat oven to 350F. Place a mini paper baking cup in each of 36 mini muffin cups.

In medium bowl, mix flour, baking powder and salt, set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed 2 to 4 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk. Stir in 3/4 cup walnuts and 1 teaspoon maple flavor. Divide batter evenly among muffin cups, filling each almost full.

Bake 17 to 18 minutes, or until toothpick inserted in center comes out clean. Remove from pans to cooling racks, cool completely, about 15 minutes.

In medium bowl, beat cream cheese and 1/4 cup butter until blended. Gradually add powdered sugar and 1/2 teaspoon maple flavor, beating until smooth. Frost cupcakes. Garnish with walnuts.

Enjoy!

Recipe adapted from Betty Crocker Thanksgiving Favorites, 2011

www.bettycrocker.com/recipesk

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DOUBLE CHOCOLATE WALNUT COOKIES

05 Thursday Feb 2015

Posted by in bars and cookies, Recipes

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I made these cookies because the recipe looked so interesting, and took them to a recent gathering at a friends beautiful new home.

Kids and adults alike ate them up and exclaimed how good they were – even when I explained they contained avocado and applesauce.

DOUBLE CHOCOLATE WALNUT COOKIES

Double chocolate walnut cookies

Heat oven to 350F. Spray 2 baking sheets with cooking spray. In a large bowl, using an electric mixer, beat together 1/2 cup raw sugar, 1/3 cup dark brown sugar, 1/4 cup mashed avocado, 1 tablespoon unsweetened applesauce, 1 egg white, and 1 teaspoon of vanilla extract until sugar dissolves.

In another bowl, whisk 1/2 cup whole wheat flour, 1/3 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Fold the dry ingredients into the wet ingredients in two batches until batter is well mixed. Fold in 1/3 cup semi-sweet chocolate chips and 1/2 cup finely chopped walnuts (dough will be very sticky). Cover bowl and refrigerate for 15 minutes. Drop tablespoons of dough 1 inch apart on prepared baking sheets. Bake until almost set, 10 to 12 minutes. Let cool 5 minutes, transfer to wire racks to cool completely.

Enjoy!

Recipe adapted from Oprah, October 2014

www.oprah.com/app/food.html

CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE

20 Thursday Nov 2014

Posted by in Chicken, Recipes, Soups and Stews

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Chicken With Walnuts is a beautifully seasoned, fragrant and fabulous dish. Part soup, part stew and all delicious!

CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE

chicken with walnuts

1/3 cup walnut halves

1 tablespoon olive oil

eight skinless, bone-in chicken thighs, trimmed of extra fat

salt and freshly ground black pepper

1 onion, diced

2 garlic cloves, minced

1 1/2 teaspoons fresh ginger, minced

1 cup chicken broth

1/4 teaspoon ground cumin

pinch of saffron threads

1 tablespoon chopped cilantro

Heat oven to 350F. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool.

In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and saffron.

Return the chicken with any juices to the skillet and bring to a simmer. Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. Transfer the chicken to shallow bowls. Season the broth with salt and pepper and spoon it over the chicken. Sprinkle with the walnuts and cilantro and serve.

Enjoy!

Recipe adapted from Food and Wine, May 2010

www.foodandwine.com/recipes

CILIEGINE SKEWERS WITH PESTO and WATERCRESS CANAPES

29 Wednesday Oct 2014

Posted by in Appetizers, Entertaining, Recipes

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Love these gorgeous appetizers – great for any gathering!

CILIEGINE SKEWERS WITH PESTO

5 cups whole basil leaves, divided
1/2 cup walnuts
1/2 cup olive oil
2/3 cup grated parmesan
1/4 cup orange juice
1 clove garlic
1 teaspoon orange zest
8 ounces ciliegine
24 grape tomatoes
24 skewers or toothpicks

Set aside 24 small basil leaves. Combine the remaining basil leaves, walnuts, olive oil, parmesan, orange juice, garlic and orange zest in a food processor and puree. Add salt and pepper to taste.
Place a cheese ball, small basil leaf, and tomato on each skewer or toothpick and arrange on a platter.
Spoon the pesto into small glasses then stand the skewers up inside.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

WATERCRESS CANAPES

watercress canapes

1 (8 ounce) package of cream cheese, softened
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 cup lightly packed watercress
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
18 white sandwich bread slices
assorted vegetable slices and herbs (I used watermelon radish)

Pulse cream cheese, sour cream and mayonnaise in a food processor until smooth. Add watercress and parsley and process until finely chopped. Season with salt and pepper to taste. Spread 1 tablespoon of cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer.
Trim crusts from bread and cut each bread slice into triangles.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/food/kitchen-assistant/‎

HIGH FIDELITY and APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

30 Monday Dec 2013

Posted by in Cocktails, Salad

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A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch –  salad and a fabulous egg dish our instructor had made.

HIGH FIDELITY

1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top

Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Enjoy!

Recipe adapted from The Wall Street Journal, December 2012
topics.wsj.com/subject/R/recipes/3697‎

APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch  arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

CHOCOLATE WALNUT BUTTONS and PEPPERMINT CRUSH COOKIES and CHOCOLATE CHIP WALNUT COOKIES

09 Monday Dec 2013

Posted by in Uncategorized

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I have been in a snow induced stupor ever since the first flakes started falling on Thursday.
Making copious cups of hot chocolate, picking up wet clothes off the floor where my kids dump them after playing outside, peeling apart layers of soggy clothing and doing endless loads of laundry, and baking cookies
Thankfully we have had friends call by, parents dropping off their kids, and we have been able to get out and about a little, so we haven’t felt too isolated, or developed cabin fever. However, I am extremely grateful to my neighbor who braved the hill between our homes, and ventured down the hill with a bottle of wine in a brown paper bag, and to my husband who has taken the kids sledding every day. Part of me thinks I should pull on a pair of waterproof boots and follow them, but the larger part of me relishes the quiet and peace that descends upon the house when they trudge down to the park with their bright, round plastic sleds, my oldest son swaggering a little in his fathers cowboy boots.

CHOCOLATE WALNUT BUTTONS

1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup finely chopped walnuts
Chocolate Frosting (recipe follows)

In a bowl, stir together flour, salt and baking soda to combine thoroughly, set aside.
Heat oven to 375F.
In a mixer bowl, combine butter, brown sugar and sugar, beat until fluffy and well blended.
Beat in egg until fluffy. Add vanilla and mix well.
Gradually add flour mixture until just blended. Stir in walnuts.
Drop by teaspoons slightly apart onto baking sheets. With a teaspoon, make a depression in the center of each cookie. Bake cookies for 5 minutes. Press depressions down again, then continue baking until cookies are golden brown, 4 to 5 minutes. Transfer cookies to wire racks to cool. Fill centers with frosting.

CHOCOLATE FROSTING
1/4 cup butter
1 ounce chocolate
2 tablespoons milk
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract

Combine butter and chocolate in a saucepan, heat, stirring occasionally, until chocolate melts. Blend in milk. Remove from heat, mix in confectioners sugar and vanilla until smooth.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2002
www.arkansasonline.com/news/features/food/‎

PEPPERMINT CRUSH COOKIES

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 to 3 cups self rising flour
2 cups chocolate chips
1 teaspoon peppermint extract
1 teaspoon salt

Heat oven to 350F.
Combine butter, sugars, eggs, extract and salt and beat until just combined. Add flour. Stir in chocolate chips.
Scoop dough onto cookie sheets, bake for 10 to 13 minutes, until puffy and light brown.
Enjoy!

Recipe adapted from Relish Magazine, December 2012
relish.com/recipes/‎

CHOCOLATE CHIP WALNUT COOKIES

1/2 cup flour
1/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
6 tablespoons unsalted butter, softened
6 tablespoons brown sugar
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts
1/4 cup dried cherries

Heat oven to 375F. In a bowl, combine flour, oats, baking soda and cinnamon. In another bowl, cream butter and sugars until fluffy, 3 to 5 minutes. Add egg and vanilla, beat until smooth. Blend flour mixture into butter mixture. Stir in chocolate chips, walnuts and cherries. Drop tablespoons of dough onto cookie sheets, 2 inches apart. Bake until golden brown, 9 minutes. Remove from oven, let cool on sheets 3 minutes, then transfer to a rack to cool completely.
Enjoy!

Recipe adapted from Self Magazine, December 2012
www.self.com/search/recipe‎

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

11 Friday Oct 2013

Posted by in Dessert, Salad

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A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

27 Friday Sep 2013

Posted by in Breakfast & Brunch, Cocktails, Recipes, Salad

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The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

04 Thursday Oct 2012

Posted by in Uncategorized

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Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it’s the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town – and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn’t have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008