Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Nuts

Inviting friends for lunch is a relaxing and easy way to entertain. The menu can be a few simple combinations that can be prepared ahead of time and assembled just before your guests arrive. This will give you plenty of time to spend with your guests. No fancy desserts needed. I usually just serve fruit.

Creamy Mushroom Soup

As made below, the soup will be a great menu choice for your friends who eat a vegan or vegetarian diet. Walnuts and dried mushrooms are used to thicken this soup without flour. However, if you would like it to be even creamier and non-vegan, add 1 cup of heavy cream.

Ingredients

1 tablespoon extra-virgin olive oil
4 oz dried morel mushrooms
4 oz dried chanterelle mushrooms
4 oz sliced cremini or button mushrooms
1 onion, diced
2 shallots, minced
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
8 cups vegetable broth
1½ cups chopped walnuts
½ teaspoon ground pepper
2 tablespoons sliced fresh chives

Directions

In a medium Dutch Oven or large saucepan, place the dried mushrooms and cover with 5 cups of water. Cover the pan and bring the water to a boil. Remove the pan from the heat and let the mushroom rest in the water for 30 minutes. Drain. Rinse out the pan.

Heat the oil in the pot over medium-high heat. Add the onion, shallots, celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the soaked dried mushroom and sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.

Add the broth, pepper and walnuts. Bring to a simmer and cook for 30 minutes.Remove the pot from the stove. Puree the soup in the pot with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. Return the pot to the heat. Add the fresh cremini mushroom and simmer the soup for 20 minutes more. Serve the soup topped with chives.

Creamy Avocado Dressing

If you would like a thinner dressing, add up to a 1/2 cup of water.

Ingredients

3 ripe medium avocados, peel and pit removed
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 cloves garlic
2 teaspoons sea salt
1/4 teaspoon coarse black pepper
1/2 cup water
1/4 cup chopped fresh parsley or 1 tablespoon dried
2 tablespoons honey or sweetener of choice

Directions

Place all the dressing ingredients in a high-powered blender or food processor.
Process until completely smooth.
Use as a dressing over salad or serve as a dip. Great on tomatoes.

Salad Plate

Any of the following ingredients can be arranged in an attractive way on individual salad plates.
All these ingredients are delicious with the Avocado Dressing.

Soft greens/lettuces to line the plates
Sliced Pears, dipped in lemon juice
Sliced cooked beets
Sliced cooked hard-boiled eggs
Celery sliced on the diagonal
Red onion, sliced thin
Thin strips of baked ham or turkey
Thinly sliced plum tomatoes
Radishes, sliced thin
Toasted pistachio nuts or any toasted nuts

Advertisements

Chocolate Covered Peanuts

Coconut oil works well with chocolate because it will prevent the candy from softening, as butter or oil would do.

Makes about 18 clusters

Ingredients

2 cups unsalted peanuts
1 cup chocolate chips
1 teaspoon coconut oil or shortening
3 tablespoons powdered sugar or powdered sugar-free sweetener

Directions

Combine the chocolate, coconut oil and sugar in a microwaveable glass bowl or in a double boiler.

Melt the chocolate mixture in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted, stirring several times.

You can also melt the chocolate in a double boiler over hot water.

Stir in the peanuts, completely covering them in chocolate. Using a 1 inch scoop or tablespoon drop the mixture into wax paper. Cool completely before serving

One-Layer Heart-Shaped Carrot Cake

For the Cake:

1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts

For the Frosting:

4 ounces room-temperature cream cheese
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup heavy cream

To Make the Cake

Heat oven to 325 F. Cut parchment to fit heart pan (or 8 inch round cake pan) and coat with cooking spray. Set aside.

Measure flour and add to an electric mixer bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs and vanilla.

Blend for 1 minute on low-speed.

Stir carrots and nuts into the batter. Pour into the prepared pan.

Bake for 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. Remove from the pan to a serving plate.

For the frosting:

Place all the ingredients in a medium mixing bowl. With a hand mixer beat the ingredients until the cream forms stiff peaks.

Frost the top of the cake and refrigerate the cake until serving time.

Easy Frozen Chocolate Mousse

Ingredients

1 pint (2 cups) heavy whipping cream, well chilled
8 oz good quality chocolate, chopped
1 teaspoon vanilla extract
Chocolate sprinkles, garnish

Directions

In a double boiler or in a bowl set over a saucepan, melt chocolate over simmering water. Remove from the heat to cool slightly.

Pour the cream and vanilla into a large bowl. Using an electric mixer, beat the cream on medium speed until slightly thickened, about 30 seconds.

Add sweetener to taste if you want. I did not because I think the chocolate makes it sweet enough

Continue beating on medium speed, scraping down the sides of the bowl with a rubber spatula, until soft peaks form, about 1 minute.

To test, turn off the mixer and lift the beaters. If the cream makes soft little peaks that flop over slightly, it is ready.

Add the warm chocolate to the cream and mix in slowly until incorporated.

Spoon into 4 dessert dishes. Chill in the refrigerator to serve as mousse or place in the freezer overnight to serve as frozen mousse.

Garnish with chocolate sprinkles before serving.

Chocolate-Dipped Strawberries

Ingredients

8 large strawberries with tops
6 oz good quality chocolate, chopped

Directions

Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper or set out muffin paper cups.

In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat. You may also microwave the mixture.

Dip the lower half of each strawberry into the chocolate mixture; allow excess to drip back into the saucepan.

Place on  the prepared cookie sheet or muffin paper cups.

Refrigerate uncovered about 30 minutes or until the chocolate is firm, or until ready to serve.

Store covered in refrigerator.


A low-carb diet is a diet that restricts carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. A gluten-free diet is a diet that excludes grains such as wheat, barley and rye. Some people who eliminate gluten from their diet end up following a low-carbohydrate diet, but not always. Many people who follow a low-carb lifestyle do eliminate gluten because they choose to keep their carbohydrates low. However, they are not the same. A gluten-free diet does not ensure one is on the right plan to lose body fat. A low-carb lifestyle does not ensure one is avoiding gluten. However, with a little label reading, the two can work well together in managing health and long-term weight management.

These recipes are made to fit a gluten-free/low carb diet. They are made with nut or gluten-free flours . In order to keep the recipes low carb you must eliminate regular sugar and use a sugar substitute. If you only want a gluten-free recipe, then you can use regular sugar. Either way, I can tell you that they all taste very good.

Lemon Ginger Scones

Makes 8 scones

Dry Ingredients

2 ½ cups almond flour
1/4 cup plus 2 tablespoons sugar or sugar substitute or sugar substitute blend, divided
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Lemon zest from 2 lemons, divided

Wet Ingredients

3 tablespoons lemon juice
1/4 cup plus 1 tablespoon heavy cream, divided
2 large eggs
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Cover a baking sheet with sides with parchment paper.

Mix the 2 tablespoons of sugar substitute with half of the lemon zest in a small bowl and set aside.

In a medium bowl, mix together the almond flour, ¼ cup sugar substitute, the ginger, salt, baking soda and the remaining lemon zest.

In a small bowl, combine the lemon juice, eggs, ¼ cup cream and vanilla.

Stir the wet ingredients into the dry ingredients. Turn the mixture out onto a cutting board dusted with almond flour. Pat into a half-inch thick round.

Brush the top of the dough with the 1 tablespoon cream and sprinkle the dough evenly with the sugar/lemon zest mixture. Cut the dough into 8 equal triangles.

Carefully place them on the prepared pan. Bake in the center of the oven for about 30 minutes, or until golden brown. Cool on a wire rack. These scones freeze well.

Coffee Nut Muffins

Makes 12

Ingredients

1 cup pecan flour (meal), divided
1 cup almond flour
1/2 cup soy flour
1/4 cup sugar or sugar substitute or sugar substitute blend
1/4 cup whey protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
1/4 cup butter, softened
3 large eggs
2 tablespoons brewed coffee
2 teaspoons instant coffee granules

Topping

1/2 cup finely chopped toasted pecans
2 tablespoons brown sugar or brown sugar substitute

Directions

Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners or coat with cooking spray.

Stir together the brown sugar substitute and chopped pecans. Set aside.

Dissolve the coffee granules in the brewed coffee and set aside.

In a large bowl whisk together the pecan flour, almond flour, soy flour, sugar substitute, protein powder, baking powder, baking soda and salt.

In a medium bowl, beat with a hand mixer the sour cream with the butter until smooth. Beat in the eggs. Then beat in the coffee mixture.

With a wide spatula, fold the coffee mixture into the nut flour mixture. thoroughly combine.

Divide the batter among the prepared muffin cups and sprinkle each with the topping.

Bake 25-30 minutes, or until set and a cake tester inserted in the center comes out clean.

Let the muffins cool in the pan for ten minutes and then remove them to a wire rack.

Low Carb Gluten Free Brownies

Ingredients

1/2 cup (3.5 oz) sugar-free milk chocolate squares (I use Lily brand)
1/2 cup (3.5 oz) sugar-free dark chocolate chips (I use Lily brand)
2/3 cup (5 ¼ oz) butter
3 eggs
1 1/2 cups sugar or sugar substitute or sugar substitute blend
1/2 teaspoon vanilla extract
1 cup almond flour
2 teaspoons baking powder
1/2 cup chopped walnuts
Pinch of salt

Directions

Preheat the oven to 350 °F. Line the bottom of an 8×8 or 7×11 baking dish with parchment paper and coat with cooking spray.

Put the chocolate and chocolate chips in a saucepan with the butter and melt them together. Add the vanilla. Remove the pan from the heat and let cool slightly.

With a hand mixer beat the sugar substitute and eggs (about 2-3 minutes until the mixture is creamy). Add the chocolate mixture and stir.

Gradually stir in the almond flour, salt and baking powder.

Fold the nuts into the mixture and pour into the prepared pan. Spread the mixture evenly in the pan.

Bake for about 45 minutes until the mixture is no longer wiggly and beginning to crack in the middle. Remove the pan from the oven to a wire rack to cool.

When cool, cut into small squares.


Here are a few more popular recipes from the past. The Flounder recipe is one we like a lot.

Salisbury Steak 

4 Servings

Ingredients

Burger Steak

1 1/4 pounds lean ground beef
2 teaspoons Worcestershire sauce
2 teaspoons Montreal Steak Seasoning
1/4 cup breadcrumbs
1/4 cup heavy cream
1 tablespoon fresh minced parsley
2 teaspoons oil
Salt and pepper

Gravy

1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced thin
2 cups beef stock
1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and freshly ground black pepper

Directions

Place the ground beef in a medium bowl, breaking it up as you do.

Sprinkle the Worcestershire sauce, steak seasoning and parsley over the beef. Add the breadcrumbs and cream. Mix gently.

Divide the seasoned ground beef into 4 even portions and form into patties.

Season the outside with salt and a good amount of coarse black pepper. (Lots of pepper gives the hamburger steak great flavor.)

Place a large skillet or saute pan over medium high heat. When hot, add the 2 teaspoons of oil and swirl to coat the pan.

Add the burger steaks and cook for approximately 3 minutes per side. Remove the burger steaks from the pan to a plate and cover loosely with foil.

Turn the heat down to medium.

Season mushrooms with salt and pepper, to taste. Saute the mushrooms in the same pan as the meat, until brown, about 5 minutes.

Add butter, the onion, thyme and garlic. Cook until vegetables are soft, about 5 minutes. Whisk in the flour.

Add broth, slide meat back into sauce, cover and simmer until tender, about 30 minutes.

Flounder Almondine

Ingredients

5 tablespoons butter
1 tablespoon olive oil
4 flounder or sole fillets (about 1 pound)
All purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Lemon wedges

Directions

Melt 4 tablespoons butter with the olive oil in large skillet over medium high heat. Dip fillets in flour then in beaten eggs.

Add the fillets to the skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the almonds and cook until heated through about 1 minute.

Add wine and lemon juice and simmer until thickened, stirring constantly. Pour the sauce over the fish. Garnish with lemon wedges and serve.

Jelly Roll Cake

Servings 10

Ingredients

3 eggs
1 cup granulated sugar
⅓ cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar
About 2/3 cup of lemon curd or your favorite jelly

Directions

Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with parchment paper. Coat the paper and pan sides lightly with cooking spray.

In a medium bowl, beat eggs with an electric mixer on high-speed about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar.

Beat in water and vanilla on low-speed. Gradually add flour, baking powder and salt, beating just until the batter is smooth.

Pour the cake batter into the prepared pan, spreading to the corners.

Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.

Immediately loosen cake from the sides of pan and turn upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove the paper.

Trim off stiff edges of the cake if necessary. While the cake ¡s hot, carefully roll the cake and towel from the narrow end into a cylinder.

Cool on a cooling rack for at least 30 minutes.

Unroll the cake and remove the towel. Beat jelly slightly with a fork to soften and spread over the cake. Roll up the cake.

Sprinkle with powdered sugar. Cut into ½ inch slices to serve.

Easy Lemon Curd

If you do not have access to Meyer Lemons, you can use regular lemons. Because Meyer Lemons are larger, you will need more regular lemons to get 1 cup and more sugar because regular lemons are less sweet than Meyer.

Ingredients

1 cup Meyer Lemon juice (2 large)
6 large organic eggs, beaten
1 cup sugar
2 sticks (16 tablespoons) salted butter softened
1/4 teaspoon vanilla extra

Directions

Put all the ingredients in a heavy saucepan. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes.

Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once.

Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and let cool to room temperature.

Store in the fridge in an airtight container.

Jello molds from the 50’s and 60’s.

 


Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

Apple Sweet Potato Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

1/2 cup leftover mashed sweet potatoes
1 3/4 cups white whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoons grated lemon zest
1 apple, peeled, cored and finely chopped
1/4 cup chopped hazelnuts
1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and spray a muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in the chopped apple.

Spoon the batter into the muffin cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Cranberry Sauce Scones

12 scones

Ingredients

2 ¾ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, plus extra for sprinkling on the scones
1/2 cup unsalted, cold butter, diced
2 eggs
1/2 cup half-and-half, plus more for glazing
1 teaspoon almond extract
1 cup leftover homemade cranberry sauce
1/2 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together.

Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 20 – 25 minutes or until golden brown. Transfer to a rack to cool.

Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cups of leftover sausage stuffing
4 large eggs

Directions

In a skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom.

Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture.

Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard.

Serve immediately.

Turkey Breakfast Sandwich

1 sandwich

Ingredients

1 bagel thin, lightly toasted and buttered
2 eggs
Dash of water
2 tablespoons chopped chives
Salt and pepper to taste
1 tablespoon olive oil
2 thin slices leftover turkey
1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water; then add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet with a cover and pour in the egg mixture. Cook until the eggs are set.

Turn the egg mixture over with a wide spatula to finish cooking.

Fold the omelet in half and in half again. Place the cheese slice on top of the omelet to heat for a minute or two.

Place the turkey slices on top of the cheese, cover the pan and let the filling warm until the cheese begins to melt.

Transfer to the toasted bagel and serve.


For me, holiday baking doesn’t just include what would be served on the holiday itself, but it also includes breakfast breads and desserts for the days surrounding the holidays. That is because I usually have family or house guests visiting for several days over a holiday. So I plan ahead and bake several breakfast items that can be heated and served and have at least one or two desserts on hand. Here are recipes for a few favorites that are all easy to make.

Lemony Ricotta Pie

Ricotta pie or cheesecake are very popular in our family.

Crust
2 cups almond flour
1 tablespoon sugar
4 tablespoons melted butter

Filling
4 large eggs
2 cups whole milk ricotta cheese
½ cup sugar
1 tablespoon honey
1 teaspoon lemon extract
¼ teaspoon kosher salt

Garnish
Candied lemon and orange peel

Directions

For the crust:

Preheat the oven to 325 degrees F.

Combine the crust ingredients and press into the bottom and sides of a 9 inch pie pan.

Bake for 10-15 minutes until a light golden brown. Remove from the oven.

For the filling:

In a large mixing bowl, whisk the eggs. Add the sugar and honey and whisk. Add the ricotta, salt and lemon flavoring.

Whisk until thoroughly mixed. Pour into the pie pan over the baked crust.

Return the pie to the oven and bake for about 60 minutes until the filling is completely set.

Remove the pie from the oven and set on a cooling rack.

Decorate the top of the pie with pieces of candied lemon and orange peel.

When cooled to room temperature, refrigerate until serving time.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoons ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325 degree oven. Freeze for longer storage.

Adapted from a King Arthur recipe.

Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.


I don’t have much of a sweet tooth, so generally desserts are not often on my menu. When I do want something to go a cup of tea, it would be a biscotti. I tend to not make them very sweet. Here are two of my favorites. The chocolate ganache is optional. These cookies can also be made gluten-free, if almond flour is substituted for the all-purpose flour.

Pecan Pie Biscotti

Makes 14-15 biscotti

Ingredients

3/4 cup pecan meal (finely ground pecans)
1/4 cup chopped pecans
½ cup plus 2 tablespoons all-purpose flour or 1 ¼ cups almond flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons molasses
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe below

Directions

Preheat oven to 325 degrees F and line a large baking pan with parchment paper.

In a medium bowl, combine the flour, sugar, baking powder and salt. Stir in the chopped pecans.

In a small bowl combine the eggs, molasses and vanilla extract.

Add to the dry ingredients and mix with a fork until the dough comes together.

Turn dough out onto parchment lined baking pan and form into a log 4 by 10 inches.

Bake about 25 minutes, until golden brown and just firm to the touch.

Remove the pan from the oven and let the biscotti log cool for 20 minutes.

Using a sharp, straight-edge knife, slice into 14 or 15 even slices .

Space the slices a few inches apart on the baking pan and bake 10 minutes.

Turn the biscotti slices over and bake 10 minutes more.

Remove the pan from the oven and let cool. They will continue to crisp up as they cool.

Slide the parchment onto the kitchen counter to cool the biscotti completely.

Dip one end of the biscotti in the chocolate ganache and let dry on the parchment paper.

Pumpkin Pie Biscotti

Makes 12 biscotti

Ingredients

1 cup all-purpose flour or 2 cups almond flour
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup pumpkin puree (not pumpkin pie mix)
1 large egg
1 tablespoon oil
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe below

Directions

Preheat the oven to 325 degrees F and line a large baking pan with parchment.

In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder and salt.

In a small bowl combine the pumpkin puree, egg, oil and vanilla extract.

Add to the dry ingredients and mix with a fork until the dough comes together.

Turn the dough out onto the parchment lined baking pan and pat the dough into a log 4 by 10 inches.

Bake for 25 minutes or until the log is just firm to the touch.

Remove the pan from the oven and cool the biscotti log for 20 minutes.

Reduce the oven temperature to 225 degrees F.

Gently slice the log into 12 even slices using a serrated knife.

Place the slices back on the baking pan on their sides and place the pan back into the oven.

Let bake 15 minutes and then turn the biscotti slices over and bake 15 minutes more.

Remove the pan from the oven and let cool. They will firm up as they cool.

Slide the parchment onto the kitchen counter to cool the biscotti completely.

Dip one end of the biscotti in the chocolate ganache and let dry on the parchment paper.

Chocolate Ganache Glaze

Makes enough for both recipes.

4 oz Ghirardelli Intense Dark Chocolate 86% (or any high percentage chocolate)
1/2 cup heavy cream
2 tablespoons room temperature unsalted butter

Directions

Finely chop the chocolate and place it in a small microwaveable bowl. Microwave for 30 seconds.

Add the cold heavy cream and microwave for 30 seconds. Add the butter and gently whisk to combine.

The ganache should be thick and glossy.



Purple Haze

Darkness, delusion, smeared with a stick of butter and laughter. Words collide, they bring forth death!

#Speak

Break the silence. End the violence.

Inkatherapy

Never Give Up

Generational Mom

Mother to a 26 yr old and 4 yr old toddler at 53 yrs old! What was I thinking?

Baking Delish

All about Cakes & Desserts - Recipes & Tips!

Daily Replenishing Health 📚

Whole Foods, Variety, Balanced "That's What I'm Eating " Continually Replenishing , "Evolving Healthy

Dinner Strategies

Busy People Cuisine

Pie Day Friday

a place where meat, vegetables and pastry meet in harmony

Around the world in 80 cuisines

My quest to cook four meals from every region in the world!

Ecstatic Food

Happy food made simply.

Chez Basilic

-Culinary Journeys in Europe and Beyond

Little Spud

Eat, Drink & be Irish!

robbo worldtraveller

Because I am a traveller I can look down on the birds and up at the fishes. I collect moments and can venture back in time to lost worlds. I seize life and simultaneously escape it at will. Because I am a traveller I envy no man at home.

ItsOnlyCiara

travel enthusiast and professional babbler

sandsoftime10

A peep into Megha's mind

Bhaskar Cuisine

Simple Ingredients Make Food Tasty

Recipesbybangash

discover new and interesting recipes

Culinary Obsession

Taking a kitchen and making it work! That’s what I do…that’s what I enjoy!

The mad Italian Cook

I shall take you on a journey of culinary delights with easy, delicious recipes that I have tried and tasted from oll over the world.

other

peruse

Smart Diet

Choose Weight Loss. Choose Health.

Heavenly Veg

(vegetarian blog) - VEGANUARY

TIMES OF LION

Exposing Truth

O&ABCN

Once upon a time in Barcelona

Anything Cool

Anything that I want to post!

Teti's flakes

eat - dream - conquer

PreetiVicky

Inspired By My Love For Food, Fashion & A Fab Lifestyle

Diabetic Mediterranean Diet

Conquer Diabetes and Prediabetes With Low-Carb Eating

Dishing With Diane

RECIPES AND TABLESCAPES FOR ALL OCCASIONS... BECAUSE EVERY DAY IS A CELEBRATION!

The Less Traveled Paths

Looking for the hidden wonders of this world

Crave The Dish

Join me on a trip where we fulfil our culinary cravings !

UptightPrettyGirl

Lifestyle and Fun

Living Abroad

FREED to BE, to LIVE, to LAUGH

rachelalexandrablog.wordpress.com/

Clean, healthy recipes with nutrition at the roots of each one

Cathryn's Kitchen

Paleo, Gluten-Free & Clean Foods

Purely Doreen

Is all about keeping food Simple

%d bloggers like this: