Tag Archives: nuts

Twelve Days of Christmas Cookies (and other stuff): Pumpkin Cranberry Bread

Pumpkin Cranberry Bread 2

DAY 12 : Pumpkin Cranberry Bread

A delicious quick bread that makes great gifts for friends and neighbors. It is also great spread with a little cream cheese before eating.

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Dollar stores and Michaels often sell cute Christmas mini-loaf pans that you can bake these in. Then you can give the cute little pan to neighbors along with the bread.

Pumpkin Cranberry Bread Pan

RECIPE:

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Pumpkin Cranberry Bread

4 eggs
1 ½ cups sugar
1 cup vegetable oil
1 tsp vanilla
1 can (16oz) pumpkin puree
3 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp salt
2 cups chopped fresh cranberries
1 cup chopped walnuts

Preheat oven to 350°F. Grease and flour two regular loaf pans (or 6-8 mini loaf pans), or spray with Baking Pam.

Beat eggs, sugar, oil, vanilla, and pumpkin until well mixed.

Whisk together flour, baking soda and powder, cinnamon, ginger, nutmeg, and salt.  Stir into pumpkin mixture. Fold in chopped cranberries and walnuts.

Spoon batter into prepared pans. Fill mini loaf pans about 2/3 full.

For regular loaf pans: bake for 60 minutes
For mini-loaf pans: bake for 35-45 minutes

Bake until top of loaf springs back when touched gently (or toothpick comes out clean). Check bread after about 30 minutes: cover loosely with foil if it is beginning to brown too quickly.

Yield: 2 regular loaves or 5-6 mini-loaves

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Twelve Days of Christmas Cookies (and other stuff): Roasted Spiced Pecans

Roasted Spiced Pecans

DAY 4: Roasted Spiced Pecans

These slightly spicy nuts are my family’s very favorite snack. I make them all year round, at least once or twice a month.

And since this is a savory treat, not a sweet one, you can feel good about dipping into these all through the holidays!

RECIPE:

Roasted Spiced Pecans

Roasted Spiced Pecans

6 cups (24oz bag) pecan halves
5 Tbs butter
2 Tbs Worcestershire sauce
1 Tbs Sriracha sauce (adjust to taste)
1 tsp coarse kosher salt
¾ tsp garlic powder
½ tsp onion powder
½ tsp ground mustard

Preheat oven to 300°F. Line a large baking sheet with foil.

Place pecan halves in a large mixing bowl. Melt butter in a glass measuring cup or small bowl. Stir in remaining seasonings and mix well. Pour butter mixture over pecans and stir until pecans are well coated.

Spread pecans in an even layer on baking sheet. Bake for 10 minutes; stir and bake for an additional 10-12 minutes. Allow pecans to cool on the baking sheet, stirring occasionally as they cool. Store in an airtight container.

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Twelve Days of Christmas Cookies (and Treats): Easy Chocolate Nutella Fudge

Nutella Fudge

DAY 7: Chocolate Nutella Fudge

Can you ever go wrong adding Nutella to a dessert?

Here is a perfect example: a rich, creamy fudge made even more delicious by adding Nutella. Plus lots of toasted nuts. And nuts are protein, so that makes this healthy, right?

You can also make this completely smooth and creamy, but I love the addition of chopped toasted nuts. I like lots of nuts per bite, so I use 2 full cups of chopped nuts, but if you just want the nuts sprinkled here and there, use less. My ideal fudge would be a pile of nuts with just enough chocolate to hold the nuts together in one piece!

I used a small cookie scoop to scoop the warm fudge into miniature foil cups. You can also spread it into an 8” square pan and cut it into squares.

Nutella tip: to easily measure Nutella, warm the jar of Nutella in the microwave for 20-30 seconds (be sure that all of the foil seal is removed first!). Spray a measuring cup with oil or cooking spray, then pour warm Nutella into the measuring cup.

RECIPE:

Nutella Fudge

Chocolate Nutella Fudge

1 cup Nutella
8 oz bittersweet chocolate (about 1 heaping cup bittersweet chips)
1 can (14 oz) sweetened condensed milk
3 Tbs salted butter
1/8 tsp salt (omit salt if using salted nuts)
1 tsp vanilla extract
1-2 cups chopped toasted nuts, optional **

If you are making fudge in a pan, lightly grease an 8” square pan with butter. Line the pan with parchment paper, letting it hang over the edge on 2 sides. If you are making individual fudge cups, lay 48-64 miniature foil baking cups on a rimmed baking sheet or tray.

Place Nutella, chopped bittersweet chocolate, sweet milk and butter in the top of a double boiler. Heat water in the bottom of the double boiler to a simmer, reduce heat to low and place the top of the double boiler with the chocolate mixture over the water. Stir until mixture is melted and smooth. Stir in salt, vanilla and chopped toasted nuts.

Spread warm fudge into the prepared pan OR use a small cookie scoop (or spoon) to drop about 1 tablespoon of warm fudge into each foil cup. Refrigerate for at least 2 hours, or until fudge is firm.

If fudge was prepared in a pan: For easier cutting, run the knife under hot water, then pat dry before using to cut the fudge. Run the knife along the edges of the pan and use the parchment paper to lift out the block of fudge. Rinse knife in hot water again, dry. and cut the fudge into 1” squares (cut larger squares, if desired). Rinse and dry knife before each new cut.

Makes 48-64 servings

**To toast nuts: Coarsely chop nuts and spread into an even layer on a baking sheet. Bake at350°F for 5-10 minutes.

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Twelve Days of Christmas Cookies (and other treats): Cinnamon Roasted Pecans

Cinnamon Pecans 2

DAY 3: Cinnamon Roasted Pecans

A simple recipe that makes great neighbor gifts. Fill a mason jar or clear treat bag and add a Christmas message for an easy gift that everyone loves!

RECIPE:

Cinnamon Pecans 2

Cinnamon Roasted Pecans

1 egg white
2 tsp vanilla extract
3 cups raw pecan halves
1/3 cup sugar
1 Tbs cinnamon
¼ tsp salt

Preheat oven to 300°F. Line a baking sheet with parchment paper.

Whisk egg white and vanilla in a large bowl until slightly frothy. Add pecans and stir until nuts are well coated.

Combine sugar, cinnamon and salt in a small bowl until well mixed. Gradually stir into mixing bowl with the nuts, stirring constantly until pecans are coated evenly.

Spread onto lined baking sheet. Bake for 20 minutes. Stir with a rubber spatula and return to the oven and bake for an additional 5 minutes. Remove from oven. Remove parchment paper (with the nuts still on it) and place onto a wire cooling rack. Cool completely before storing in an airtight container.

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Twelve Days of Christmas Cookies: Caramel Christmas Chex Mix

Caramel Christmas Chex Mix

DAY 5: Caramel Christmas Chex Mix

Not a cookie, but a fun treat to make for family and friends. And maybe slightly addicting. Just a friendly warning.

Caramel Christmas Chex Mix 2

RECIPE:

Caramel Christmas Chex Mix

Caramel Christmas Chex Mix

1 cup butter
1 ½ cups brown sugar
½ cup light or dark corn syrup
1 tsp baking soda
1 tsp vanilla extract
14 0z box Chex cereal (Rice and/or Corn)
1 ½ cups dry roasted peanuts
1 ½ cups whole cashews
½ cup Christmas sprinkles

Preheat oven to 350°F. Line 1 large or 2 medium rimmed baking sheets with non-stick foil.

In a medium saucepan, combine butter, brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in baking soda and then vanilla (mixture will foam).

Place cereal and nuts in a very large bowl. Pour caramel over the cereal/nuts and gently stir with a large rubber spatula. Spread mixture onto prepared baking sheets.

Bake for 10 minutes. Let mixture cool in pan for 2 minutes. If your sprinkles DO NOT melt when heated, stir them into the mixture now. Let Chex mix cool completely in pan, stirring 2-3 times as the mixture cools. If your sprinkles DO melt when heated, wait until mixture is cool to touch, and then stir in the sprinkles.

Break into pieces and store in an airtight container.

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Waffle Week: Banana Nut Bread Waffles

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These waffles taste just like banana bread, laced with cinnamon and finely chopped nuts. And some great deep pockets just begging for Vanilla Buttermilk Syrup (recipe coming soon). These waffles are one of our family’s favorites! Your kitchen will smell divine for the rest of the day.

For Waffle Tips & Strategies, click HERE.

RECIPE:

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Banana Nut Bread Waffles
———–(adapted from Willow Bird Baking)

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 1/2 cups buttermilk or sour milk**
2 Tbs brown sugar
1 teaspoon vanilla extract
2 eggs, separated
1 1/2 cups mashed bananas (about 3 ripe bananas)
4 Tbs butter, melted
3/4 cup walnuts, chopped

In a large bowl, combine flour, salt, baking soda and cinnamon. In a separate bowl, combine buttermilk, brown sugar, vanilla and egg yolks. Mix well. Stir in bananas and melted butter.

Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter. Fold in chopped nuts.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 3-4 large Belgian waffles (12-16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 1/2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

 

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Quick & Easy Nutella Crescent Rolls

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A quick and easy idea today that isn’t really a recipe, as it only contains three ingredients: a tube of packaged crescent rolls, a jar of Nutella and some chopped nuts. I used walnuts, but chopped hazelnuts, pecans or almonds would also be good. These are the jumbo-sized rolls, but you can make them with any of the varieties.

Great for kids to make for a Mother’s Day breakfast (or dessert). And always popular with hungry teenagers after early-morning seminary.

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Open tube of crescent rolls; separate dough into triangles. Spread with Nutella. Sprinkle with chopped nuts.

3711 129-1Roll into crescent shape, beginning with wide end. Curve ends into crescent shape. Place on a baking sheet lined with parchment paper or a silicon liner. Bake according to package directions until golden brown. Serve warm.

RECIPE:

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Nutella Crescent Rolls
———-(adapted from Deep South Dish)

1 tube Pillsbury Crescent Rolls (regular or jumbo)
Nutella
Finely chopped nuts (walnuts, hazelnuts, almonds or pecans)

Unroll and separate raw crescent roll triangles. Spread with Nutella. Sprinkle with chopped nuts. Roll into crescent shape, beginning with wide end. Curve ends into crescent shape. Place on a baking sheet lined with parchment paper or a silicon liner. Bake according to package directions until golden brown (about 15-18 minutes at 350°F for the jumbo size).

Cool slightly. Serve warm.

 

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Twelve (More) Days of Christmas Cookies: Chocolate Revel Bars

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DAY 8: This bar cookie has been a long time favorite at our house. The recipe is from a Better Homes and Gardens Cookbook that I received as a wedding gift more than 20 years ago.

A layer of rich chocolate fudge sandwiched between oat-filled cookie layers: what more could you ask for in a cookie bar?

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RECIPE:

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Chocolate Revel Bars
——–(from Better Homes and Garden Cookbook)

1 cup butter
2 ½ cups flour (white or whole wheat)
2 cups brown sugar
2 eggs
4 tsp vanilla, divided
1 tsp baking soda
3 cups rolled oats
1 ½ cups chocolate chips
1 can (14 oz) sweetened condensed milk
2 Tbs butter
½ cup chopped walnuts

Preheat oven to 350°F.

Beat 1 cup butter with mixer for 30 seconds. Add 1 1/2 cups of the flour, the brown sugar, eggs, 2 tsp vanilla and baking soda. Mix thoroughly. Beat in remaining 1 cup flour. Stir in oats.

In a saucepan, combine chocolate, sweetened condensed milk and 2 Tbs butter. Cook over low until chocolate melts. Remove from heat. Stir in walnuts and 2 tsp vanilla.

Press 2/3 of the oat mixture into the bottom of an ungreased 15x10x1” baking pan. Spread chocolate mixture over oat mixture. Using your fingers, dot remaining oat mixture over chocolate.

Bake for 25 minutes, or until top is lightly browned (chocolate layer will still look underdone). Cool completely before cutting into 2-inch squares.

Makes about 3 dozen bars (2” square).

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies

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