fresh rosemary spiced walnuts

Fresh Rosemary Spiced WalnutsIMG_7628

2 1/2 cups walnut halves

2 tablespoons olive oil

1 1/2 tablespoons fresh rosemary leaves

1 tablespoons granulated sugar

1 1/2 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

Place nuts in bowl.

Measure sugar, cumin, salt, pepper and cayenne into small bowl.

In small saucepan over medium heat, warm the olive oil.  Add the rosemary to warm oil and stir until aromatic, just a minute.  Pour the seasoned oil over the nuts and toss.  Add spice mixture and stir to coat walnuts evenly.

Line a baking sheet with foil.  Place nuts on baking sheet and bake in 300 degree oven until toasted, about 20 minutes.  Either serve warm or allow to cool completely before storing in an airtight container.

This recipe is adapted from a Williams-Sonoma recipe.

enjoy xo

sugared pecans

Sugared PecansIMG_7580

1 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 egg whites

2 tablespoons water

1/2 teaspoon vanilla

4 cups pecan halves

Put sugar, cinnamon, salt, cloves and nutmeg in gallon size zip lock bag.  Shake to mix.

In mixing bowl, beat egg whites, water and vanilla until just beginning to froth.  Add pecans to egg mixture and stir to coat well.

Using a slotted spoon, lift pecans out of egg mixture and place into bag with sugar mixture.  Seal bag and move ingredients until pecans are well coated.

Line baking sheet with foil.  Place coated pecans on baking sheet.  Bake in 300 degree oven for 30 minutes tossing pecans with a fork halfway through baking.  Allow pecans to cool before storing in airtight container until serving.

enjoy xo

 

martha washington balls

Martha Washington Balls

1/2 cup, one stick butter, room temperature

1 can sweetened condensed milk

1 teaspoon vanilla extract

2 cups shredded coconut, lightly packed

2 cups pecans, crushed

3 cups powdered sugar

6 cups semi sweet chocolate chips

1 block paraffin wax, broken into at least 6 pieces

1 tablespoon butter for coating hands when rolling balls

Begin beating butter and sweetened condensed milk at low speed.  Continue to beat while adding vanilla, pecans and coconut.

Slowly add powdered sugar and beat very slowly until mixture is mixed.  Mixture will be heavy and full.  Cover mixture in bowl and refrigerate overnight or until ready to roll.

With buttered hands, roll filling mixture into balls, placing balls on wax paper lined baking sheet.  Place full sheets in freezer to chill balls through.

In double boiler, melt chocolate chips and wax over low heat stirring occasionally until mixture is smooth.  Using toothpick, dip chilled balls one at a time into melted chocolate mixture.  Place balls back onto lined baking sheet twisting toothpick to remove ball.

Chill dipped balls again before layering between wax paper sheets in air tight container(s) to store.

enjoy xo

 

 

jam filled thumbprint cookies

Jam Filled Thumbprint Cookies

1/2 cup unsalted butter, room temperature

1/2 granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg, separated

1 1/4 cup flour, sifted

3/4 cup pecans or walnuts, chopped

1/2 cup of your favorite jam or preserves

Begin by beating butter in mixing bowl.  Add sugar.  Add extracts and egg yolk and beat until light and fluffy.

Gently mix in flour.  Press dough together with hands.  Wrap in film and refrigerate several hours or overnight until firm.

Remove dough from fridge.  Beat remaining egg white lightly with fork.  Place nuts in small bowl.  Spray baking sheet with pan release.

Shape dough into small balls, dip each ball in egg white and then coat with nuts.  Place on baking sheet.  Indent each cookie in the middle with your thumb.  Place small dollop of jam or preserves in each indent.

Bake at 300 degrees for 22-24 minutes.

enjoy xo

 

old fashioned apple crisp

IMG_7197Old Fashioned Apple Crisp

2 pounds granny smith apples

juice and zest of one large fresh navel orange

1 cup granulated sugar, separated

1 cup light brown sugar, separated

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 1/2 cup flour

1/2 teaspoon salt

1/2 cup walnuts, lightly chopped

1 cup rolled oats

1/2 pound cold unsalted butter, diced into small pieces

cinnamon sugar to sprinkle

Peel, core and thinly slice apples into a large bowl.  Add orange juice, zest, 1/4 cup sugar, 1/4 cup light brown sugar, cinnamon and nutmeg.  Toss lightly by hand to coat apples.

Place flour, 3/4 cup sugar, 3/4 cup light brown sugar, salt, oats, walnuts and butter pieces in medium bowl.  Work mixture by hand until coarse and crumbly.

Spray baking pan with pan release.  Spread apple mixture in pan.  Top with flour mixture.  Sprinkle with cinnamon sugar.

Bake at 350 degrees for approximately 50 minutes or until apples are bubbling.

enjoy xo

 

 

 

 

croissant pudding

Croissant PuddingIMG_7363

1 cup half and half

1 cup heavy cream

3 tablespoons butter, separated

1 teaspoon vanilla extract

1/3 cup granulated sugar

1/4 teaspoon salt

5 large butter croissants

1 granny smith apple

1/4 cup yellow raisins

2 eggs

1 egg yolk

2 tablespoons cinnamon sugar

In small saucepan over low heat, warm half and half, cream, 2 tablespoons butter, vanilla, sugar and salt, stirring occasionally until butter is melted.  Set aside to cool.

Cut croissants into large pieces and place in large bowl.  Peel and core apple and cut into chucks.  Add apple chunks and raisins to croissants in bowl.

Place eggs and egg yolk in mixing bowl and beat at low speed.  Add cooled half and half mixture and beat until thoroughly mixed.  Add liquid mixture to croissants and fruit.  Mix mixture lightly with hands until incorporated.  Let sit soaking for at least an hour.

Spread last tablespoon of butter in baking dish.  Add croissant mixture to dish and spread evenly.  Sprinkle top with cinnamon sugar.

Bake in 350 degree oven for 40 minutes or until croissants puff and turn golden.  Once croissant pudding is baked, top with vanilla sauce.

Vanilla Sauce

1/2 cup light brown sugar

1 tablespoon flour

1 egg, lightly beaten

2 tablespoons butter

1 1/4 cup half and half

pinch of salt

pinch of cinnamon

pinch of nutmeg

1 teaspoon vanilla extract

Place all sauce ingredients in small saucepan.  Whisk constantly over medium heat until sauce is thickened and coats back of a spoon, about 12 minutes.  Remove from heat and stir in vanilla extract.

enjoy xo

 

almond amaretto pound cake

Almond Amaretto Pound Cake

IMG_6895

Cake:

1 tablespoon white vinegar

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

2 3/4 cups granulated sugar

4 eggs, room temperature

1 tablespoon vanilla extract

2 teaspoons almond extract

1 cup milk, room temperature

1/4 cup amaretto

Yummy Super Delicious Amaretto Sauce:

1 /2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1/3 cup half and half

3 tablespoons amaretto

Bake cake first:  In small bowl, stir together milk and vinegar, set aside.  In seperate bowl, whisk together flour, baking soda and salt.  Set aside.

In mixing bowl on medium speed, cream butter and sugar until light and fluffy.  Beat in eggs one at a time and then add vanilla and almond extracts.  Once this mixture is combined, beat in flour mixture alternating with milk and amaretto.  Mix batter fully.

Pour batter into bundt pan sprayed with pan release.  Bake at 325 degrees for approximately 60 minutes until center is set and inserted toothpick comes out clean.  Allow cake to cool completely before inverting onto plate.

As cake finishes cooling, make amaretto sauce:  Combine butter, brown sugar and granulated sugar in small saucepan.  Heat over medium heat stirring constantly until smooth.  Once mixture is smooth, add cream and amaretto and bring sauce to a slow simmer.  Cook, stirring often for 5 minutes.  Allow sauce to cool and thicken for at least 15 minutes before drizzling on cake.

enjoy xo