Maple Walnut Puffs

Maple Walnut Puffs

1 cup unsalted butter, softened
1 cup powdered sugar, divided
2 tablespoons maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all purpose flour
1 cup very finely chopped toasted walnuts

Heat oven to 325 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together butter, half of the powdered sugar, maple syrup, vanilla and salt until well combined and creamy.  Reduce mixer speed to low and beat in flour and walnuts until just combined.  Roll teaspoons of dough into balls and place on cookie sheets, spacing about 3/4-inch apart.  Bake 12-14 minutes or until crisp.  Maybe less if your oven runs hot.

Transfer cookies to a wire rack and allow to cool a few minutes.  Roll cookies in remaining powdered sugar.

Coconut Rum Carrot Cake Cupcakes

 





 Coconut Rum Carrot Cake Cupcakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 teaspoon ground cinnamon
1/3 cup coconut oil, melted
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice
1/3 cup Malibu Rum
2 cups shredded carrot
1 cup finely chopped pineapple
1/2 cup finely chopped walnuts, toasted

Frosting
8 ounces reduced fat cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons Malibu Rum
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup flaked toasted coconut

Heat oven to 350 degrees F.  Line 18 muffin cups with liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together coconut oil and sugar until combined.  Beat in eggs and vanilla until combined.  Beat in pineapple juice, rum, carrot, pineapple and walnuts until combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.

Divide batter into liners.  Bake 15-20 minutes, or until well risen, and cake springs back when lightly touched.  Transfer cupcakes to a wire rack to cool.

To make the cream cheese frosting, beat together cream cheese and butter in a large mixing bowl, using a mixer on medium speed, until creamy - about 1 minute.  Sift in confectioners' sugar.  Add rum, vanilla and salt.  Beat for 2-3 minutes, until well combined and creamy.  Pipe frosting onto cupcakes.  Sprinkle with coconut.

Makes 18 cupcakes

Oatmeal Walnut Cinnamon Chip Chippers

Oatmeal Walnut Cinnamon Chip Chippers

Ingredients:
3/4 cup finely chopped walnuts
1/2 cup old fashioned oats
1/2 cup unsalted butter
1/3 cup brown sugar
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cinnamon chips
1/2 cup + 2 tablespoons all purpose flour

Directions:
Heat oven to 350 degrees F.

Bake walnuts and oats 8-10 minutes, or until toasted and golden
. 
Melt butter in a small saucepan over medium heat; cook, whisking frequently, until butter foams and turns light golden brown - about 2-3 minutes.

In a large mixing bowl, using a mixer on medium speed, beat together browned butter, brown sugar and granulated sugar until well combined - about 2-3 minutes.  Beat in egg yolks, vanilla, baking soda, baking powder and salt until well combined.  Beat in walnuts, oats and cinnamon chips until combined.  Beat in flour until just combined. 

Chill dough 30 minutes in refrigerator or freezer.  Drop rounded spoonfuls of dough onto cookie sheets, an inch apart.  Bake 12 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks to cool.

Seattle Brownies

Seattle Brownies

14 tablespoons unsalted butter
2 cups coarsely chopped dark chocolate
2 teaspoons instant espresso powder
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 cup coarsely chopped walnuts, toasted
1/2 cup semi-sweet chocolate chips

Heat oven to 350 degrees F.  Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

Melt butter in a large saucepan over medium heat.  Remove pan from heat and whisk in chocolate and espresso powder until melted and smooth. 

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together melted butter-chocolate mixture, sugar, and eggs for 2 minutes on high speed.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in walnuts and half of chocolate chips until just combined.

Spread batter evenly into pan; sprinkle with remaining chocolate chips.  Bake 30-35 minutes or until well risen, crisp, and batter pulls away from the edges.  Cool completely on a wire rack before lifting foil out of dish and slicing into bars.

Makes 20 brownies

Apple Spice Whoopie Pies

Whooopie!  It’s Monday and time for some whoopie pies.  So let out a big whoooop!, pump your fist in the air, and then continue on reading.



Gala apples are reliable.  They’re pretty much my go-to apple for sweet or savory recipes.  Plus, they’re usually cheaper than other varieties.

The apple is chopped up and mixed into a cookie batter made with butter, brown sugar, molasses, spices, oatmeal, butterscotch chips and toasted walnuts.  Doesn’t that sound amazing?  Just wait.  The filling is made with whipped butter, cream cheese and marshmallow cream.


The cookie is soft and cakey, and the filling is rich and creamy.  These are amazing!  Probably one of my top favorite cookies of 2011.  Yes, I made these in November.  I’m always delayed on posting recipes.  That’s something I need to work on.  Also, I need to work on my commenting.  I’ve become a major slacker when it comes to commenting.  I used to be so good at that.

I hope everyone has a good day.  I plan on doing some baking and preserving today in the kitchen.  There’s no place I’d rather be!  Well, maybe Key West… eating a slice of key lime pie on the beach.


Spiced Apple Whoopie Pies

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground clove
3/4 cup unsalted butter, softened, divided use
1 cup brown sugar
6 tablespoons molasses
2 large eggs
1 teaspoon vanilla extract
1 cup old fashioned oats
1 cup finely chopped apple
1 cup butterscotch chips
1/2 cup finely chopped black walnuts or pecans, toasted
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (7-ounce) jar marshmallow fluff

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and clove.  In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup unsalted butter, brown sugar and molasses until creamy – about 1 minute.  Beat in eggs and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in oats, apple, butterscotch chips, and walnuts until well combined.  

Drop 24 rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 14-15 minutes or until golden brown and slightly crisp.  Cool cookies 2 minutes before transferring to wire racks to cool.
To make the filling, in a large mixing bowl, using a mixer on medium speed, beat together remaining 1/4 cup butter, cream cheese, confectioners’ sugar and marshmallow fluff until well combined and creamy – about 2 minutes.  Spread a generous amount of filling on top of a bottom of a cookie; press another cookie on top to form a sandwich.  Repeat process with remaining cookies.

Makes 12 whoopie pies

Crispy & Chewy Pumpkin Chocolate Chip Cookies

Crispy & Chewy Pumpkin Chocolate Chip Cookies

2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 cup finely chopped walnuts or pecans
1/2 cup ground gingersnaps
1/3 cup old fashioned oats

1/2 cup unsalted butter
1/2 cup canned pumpkin puree
3/4 cup packed brown sugar
1/3 cup granulated sugar
3 tablespoons corn syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon (You could sub. 1 1/4 teaspoons pumpkin pie spice for all of these spices)
1/4 teaspoon ground nutmeg
1/8 teaspoon clove
1 1/3 cups all purpose flour
3/4 cup chocolate chips

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a large mixing bowl, stir together melted 2 tablespoons butter, 2 tablespoons granulated sugar, walnuts, gingersnap crumbs, and oats until well incorporated. Place crumbs on a cookie sheet and bake 10 minutes or until very light golden brown and toasted; set aside.

Increase oven temperature to 375 degrees F.

Melt 1/2 cup butter in a small saucepan over medium heat; cook 2 minutes, stirring frequently, until butter foams and turns golden brown. Pour into a large mixing bowl and cool for 5 minutes.

Place pumpkin in a small saucepan over medium heat, and cook 4 minutes, stirring frequently, until some of the moisture evaporates from pumpkin.

Place pumpkin, brown sugar, 1/3 cup granulated sugar, corn syrup and egg in bowl with browned butter; mix together using a mixer on medium high speed for 4 minutes. Beat in vanilla, baking soda, salt and spices until well combined. Reduce mixer speed to low and beat in flour until well incorporated - about 1 minute. Stir in walnut-gingersnap crumbs and chocolate chips until combined.

Chill dough in refrigerator for 30 minutes.

Drop tablespoons of dough onto cookie sheets. Bake 10-12 minutes or until light golden brown. Cool 6-7 minutes before transferring cookies to wire racks to cool completely.

Makes 2 dozen cookies

Baklava

Mandy's Baklava

2 1/4 cups caster sugar (Superfine)
1 1/2 teaspoon lemon zest
1/4 cup honey
1/4 cup lemon juice
2 TBS orange blossom water
7 oz walnuts, finely chopped
7 oz shelled pistachios, finely chopped
7 oz almonds, finely chopped
2 TBS caster sugar (Superfine), extra
2 tsp ground cinnamon
7oz unsalted butter, melted
13 oz filo dough pastry (Athens phyllo dough is what I use)

(personal notes)
I'm sure you've used caster sugar before, but in case you haven't, it usually comes in like 1 quart milk carton looking container. And ultimately, if you can't find it, not that big of a deal. It gets dissolved into water and mixed in with the nuts so its not like you need it for texture...
The orange blossom water - never been able to find it. But I have been able to find orange blossom HONEY which actually has a great fruity floral scent and flavor so I sub out the two TBS orange blossom water for extra honey. If you really want to, I've done the water with a few drops of orange extract. But I like the honey option.
The nuts - drop all of them into a food processor and pulse. You want the nuts somewhere inbetween sunflower seed size and pea size. Any smaller and you loose texture and the little bit of crunch from the nuts. And larger and you won't have enough nuts for two layers. But you can always chop more nuts.

The recipe -
1) put the 2 1/4 cups sugar, lemon zest and 1 1/2 cups water in a sauce pan and stir over high heat will the sugar dissolves, then boil for 5 minutes. Reduce heat to low and simmer for 5 minutes or until the syrup has thickened slightly and just coats the back of a spoon.
Add the honey, lemon juice, and orange blossom water and cook for two minutes. Remove from heat and cool completely. ( At this point, to save time later, run it through the strainer now to remove zest and lemon bits/seed if you used fresh. The liquid will be hot and runny and less like syrup. So you can just pour it on to the hot baklava later. I put it right into the fridge to cool down. Overall you are looking for a finished texture a lot like the honey once it cools.)

2) preheat the oven to 325.
Combine the nuts, extra sugar and cinnamon.
Grease an 9x13 baking dish with melted butter
(I use my glass 9x13 pyrex. You can see all the pretty layers and check that you've sliced all the way through to the bottom layer once you get to that part at the end. You'll have to fold the edge of your filo unless you have an 11x12 pan. Also get a pastry brush that doesnt shed! Regular paint brushes are great actually)

Cover the base with a single layer of filo pastry and brush lightly with butter, folding over any overhanging edges. Continue to layer the filo, brushing with butter between each layer and folding the edges until you have used 10 sheets. (Keep the rest of the dough under a damp tea towel to prevent them from drying out. Otherwise, when they dry they will just shatter...and if the tea towel is too damp...they will stick together.)

3)Sprinkle half the nut mixture over the pastry and pat down evenly.
repeat the layering and buttering of 5 more sheets of dough and sprinkle the rest of the nuts. Then layer and butter 10 more sheets of filo dough, brushing the top layer with butter. press down the pastry with your hands so the pastry and nuts adhere to each other. Using a very sharp knife, cut into diamond shapes, ensuring you cut through the bottom layer. Pour any remaining butter evenly over the top and smooth with your hands.

(side note: You will have extra dough sheets I believe in this package, as well as an additional package in the box. Since I've read you like to get the most out of your ingredients, you may want to look up an additional recipe that uses the dough and make it right after this so you don't waste the remaining sheets) The other package will keep in the freezer till you need them again. Just give them a day or two to thaw in the fridge. You cannot use this dough frozen = tiny little pastry dough shards.

Bake at 325 for 30 minutes. Reduce heat to 300 and bake 30 minutes more.

4) Remove from the oven and immediately cut through the original diamond marking and then pour the strained honey mixture evenly over the top. To achieve the right texture, its important for the baklava to be piping hot and the syrup to be cold when your pour the syrup. Use all the syrup. It will seem like you have alot but because the pastry is pretty dry and hot it will soak up and give you a great rich dense dessert.

Cool completely before serving.

Spiced Sweet Potato-Snickerdoodle Milkshake

Spiced Sweet Potato-Snickerdoodle Milkshake

3/4 cup mashed cooked North Carolina Sweet Potato
1 1/2 cups low-fat vanilla ice cream or frozen yogurt
1 cup skim milk
1 cup coarsely chopped snickerdoodle cookies
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
Whipped cream, for topping (preferably lower in fat)
Cinnamon-sugar, for topping

In a blender, combine sweet potato, ice cream, milk, cookie, walnuts (save a few walnut pieces for topping) and cinnamon and blend until well combined and smooth.

Pour into two glasses and top with whipped cream. Sprinkle with walnut pieces and cinnamon sugar.

Makes 2 milkshakes

Pumpkin Gingersnaps

Pumpkin Gingersnaps

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
1/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup canned pumpkin puree
1 tablespoon molasses
1 teaspoon vanilla extract
1 large egg
1/4 cup finely chopped walnuts, toasted

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking soda, salt, pumpkin pie spice and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and pumpkin until creamy - about 1-2 minutes. Beat in molasses, vanilla and egg until well combined. Reduce mixer speed to low and beat in flour mixture until combined - about 1-2 minutes. Beat in walnuts until combined.

Chill dough in freezer or refrigerator for 30 minutes until cold and firm. Roll dough into balls, place on cookie sheets, and bake 10 minutes or until puffed and golden brown on the bottoms.

Frosted Pumpkin Bars

Frosted Pumpkin Bars (Adapted from The Cookie Party Cookbook by Robin L. Olson)

2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 (16 oz) can pumpkin puree
4 large eggs
1/2 cup finely chopped walnuts, toasted

Frosting
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 2/3 cups confectioners' sugar
1 tablespoon milk or cream
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Coat a 15x10x1 jelly roll pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar and pumpkin until creamy - about 2 minutes. Beat in eggs until well combined - about 2-3 minutes. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Beat in walnuts until just combined.

Scrape and smooth batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted into cake comes out with moist crumbs attached. Cool completely on a wire rack.

To make the frosting, beat cream cheese in a large mixing bowl using a mixer on medium speed until creamy. Beat in butter until creamy. Beat in confectioners' sugar, cream and vanilla until well combined and smooth - about 2-3 minutes. Spread frosting over cake, sprinkle with extra cinnamon if desired, and slice into bars.

Makes 4 dozen bars

Apple Dumplings

Apple Dumplings

Dough
1 2/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoon cold unsalted butter, cut into small pieces
4-5 tablespoons cold milk

6 small apples, peeled, cored

Stuffing
1/4 cup old fashioned oats
3 tablespoons brown sugar
3 tablespoons finely chopped walnuts, toasted
3/4 teaspoon pumpkin pie spice
1 1/2 tablespoons unsalted butter, melted

Cider Sauce
1 cup apple cider
2 tablespoons brown sugar
1/2 tablespoon unsalted butter
1/2 teaspoon pumpkin pie spice
1/2 teaspoon grated clementine zest
3 tablespoons sweetened dried cranberries

To make the dough, in a large mixing bowl, whisk together flour, baking powder and salt. Knead in butter using your fingertips, two forks, or a pastry blender, until well incorporated and mixture starts to clump together. Sprinkle in a tablespoon of milk at a time, tossing dough with a fork after each addition, until you can form a ball with the dough; wrap and refrigerate for 30 minutes.

Heat oven to 350 degrees F. Coat a medium sized baking dish with cooking spray. (I used an 11x8-inch glass baking dish)

Roll out dough (as thinly as you can without tearing) into a large rectangle; slice into 6 squares. Place an apple in the middle of each square, and pull up dough around apple and pinch edges to seal. Place apples in baking dish.

To make the stuffing, in a medium bowl, stir together oats, brown sugar, walnuts, pumpkin pie spice and melted butter until well combined; place spoonfuls of mixture in centers of apples.

To make the cider sauce, in a small saucepan over medium heat, bring apple cider, brown sugar, butter, pumpkin pie spice, clementine zest and cranberries to a boil, whisking frequently; pour sauce into bottom of baking dish around apples. Drizzle spoonfuls of sauce over the top of apples. Bake apples for 1 hour, basting occasionally with sauce, until golden brown and apples are tender.

Makes 6 apple dumplings

Blueberry, White Chocolate & Toasted Walnut Scones

Blueberry, White Chocolate & Toasted Walnut Scones 

2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract

Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.

In a large mixing bowl, sift together flour, baking powder and salt; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in blueberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.

Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the addtional egg in a small bowl and brush evenly on scones; sprinkle with additional sugar if desired.

Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.

Makes 12 scones