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Pumpkin Mini Muffins

26 Oct

I made these yummy minis as a thank you to a fantastic person who spent approximately 48 hours trying to fix my busted laptop. He was my technological hero for talking to some dude in India for almost five hours straight. These muffins were supposed to be cut in half and filled with a sweetened cream cheese spread. I was lazy so bought a tub of whipped cream cheese and topped as I ate. Just as good I’m sure. The muffins themselves were very moist and the walnut pieces added a tasty crunch. These make a great autumn treat and pack up for a cute seasonal gift.

Pumpkin Mini Muffins
Makes a TON of mini muffins…seriously, dozens/adapted from this recipe

Here’s what I used:

  • 1 cup vegetable oil
  • 3 cups sugar
  • 2/3 cup water
  • 2 cups pumpkin puree
  • 4 eggs
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Here’s what I did:

  1. Blend together all of the dry ingredients in a large bowl.
  2. Mix in all other ingredients.
  3. Spoon batter into a greased mini muffin tin.
  4. Bake at 325 degrees for about 15 minutes or until a toothpick comes out clean.
  5. Let cool completely before eating.

Chocolate Walnut Cookies

4 Aug

These gigantic cookies are extremely easy and extremely yummy. A friend compared them to a cookie-shaped brownie and I think that’s pretty accurate. It’s amazing that only a few simple ingredients made these monsters. I was hesitant due to the lack of butter in the recipe (which is its own food group in my world), but they’re fantastic and I didn’t even miss my dear dairy.

Chocolate Walnut Cookies
makes 12/adapted from this recipe

Here’s what I used:

  • 2 3/4 cups chopped walnuts
  • 3 cups confectioners sugar
  • 1/2 cup plus 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites (at room temperature)
  • 1 tablespoon vanilla

Here’s what I did:

  1. Spread the walnuts on a baking sheet and bake at 350 for about 8 minutes – let cool.
  2. Mix the sugar and cocoa in the bowl of an electric mixer (or a large mixing bowl).
  3. Add the cooled walnuts.
  4. On medium speed, blend in the egg whites and vanilla until just combined.
  5. Drop batter on parchment lined baking sheets (makes a dozen).
  6. Bake at 320 degrees for about 13 minutes.
  7. Cool completely before you go anywhere with them! I made the mistake of shoving them into a bag to transport and they didn’t like that one bit. They still tasted great but didn’t look so hot.