It’s really no wonder why people love candied walnuts. For one, they are one of the absolute best holiday treats out there. When you eat them, you get that warm, gooey feeling that you just cannot get from other nuts. They are smooth, have lots of flavor, and are very addictive. What’s more is that they are very affordable and they are easy to make yourself too.
Chocolate Walnut Truffles
Now, if you love chocolate truffles, that’s already plenty of reason to fall in love with Chocolate Walnut Truffles. They are easy to make and the ingredients are very inexpensive. You can get different combinations if you’re going to prepare this snack in different ways.
Happy Foods Tube’s recipe on Chocolate Walnut Truffles is something you can make with your eyes closed!
What you need is roughly chopped walnuts, chopped raisins, melted chocolate and butter, and dulce de leche.
In the mixing bowl, combine all of these together. The mixture will be sticky so it is best to let sit in the fridge for 15-30 minutes. Once chilled, start rolling them into balls. Coat each walnut truffle with chopped walnut and let it chill for 1 hour. Serve.
The maple and walnut combination is something that everyone loves. What’s even better when they come in the form of cupcakes. This is perfect for an afternoon snack, partnered with tea or coffee, or your little one’s favorite drink.
Martha Stewart’s Maple-Walnut Cupcake recipe comes with a maple buttercream on top. A perfect icing for a perfect cupcake.
- 2 3/4 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
- Maple Buttercream
- Candied walnuts
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.
Dark Chocolate Espresso Walnut Cookies
These Dark Chocolate Espresso Walnut Cookies is a rare piece of pastry that not every bakery in town offers. And if you are a lover of coffee and of soft and fudgy cookies with a complex flavor, you will love these.
Living on Cookie’s recipe on these cookies are perfect if you are looking for the best tasting Dark Chocolate Espresso Walnut Cookies.
- 1 cup (225 g) butter room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (280 g) all-purpose flour
- 1 ¼ cups (106 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 6 teaspoons (5.4 g) instant espresso powder (3 sticks Nescafé Espresso)
- ½ teaspoon salt
- 1 cup (170 g) mini chocolate chips
- 1 cup (110 g) chopped walnuts
In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt. In a large mixing bowl, beat butter and sugars on medium-high speed until light and fluffy. Add eggs and vanilla extract and beat on high speed until combined. Gradually add flour mixture to butter-egg mixture and beat on low speed to combine. Beat in the chocolate chips and walnuts. Tightly cover bowl and chill dough in the refrigerator for 1-2 hours (or in the freezer for 20-30 minutes).
Preheat oven to 350°F (175°C) and line baking trays with parchment paper. Scoop 1 ½ tablespoons of dough, roll into balls (slightly smaller than golf balls) and place on baking trays, leaving space in between for cookies to expand.
Bake cookies for 8 minutes. You will see they are done when cracks appear on the surface of the cookies.rom oven and allow them set on the baking tray for 5 minutes before transferring them to wire racks to cool completely.
Apple and Walnut Salad
Salad is one of the most convenient and healthy food choices you can have. It’s perfect for any time of the day and it is easy to make. A twist you can have for your salad is the apple and walnut combination. It has a sweet and tangy flavor with all the goodies, such as apples, walnuts, apple cider vinaigrette, cranberries and Gorgonzola cheese, in it.
Taste of Home’s Apple and Walnut Salad contains all the goodness that your children can’t help but love.
- 5 cups torn romaine
- 5 cups torn red leaf lettuce
- 1 large red apple, chopped
- 1 large green apple, chopped
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/2 cup chopped walnuts, toasted
- 1/3 cup thinly sliced red onion
- 1/3 cup dried cranberries
- 3/4 cup apple cider or juice
- 3 tablespoons cider vinegar
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup walnut oil or canola oil
In a salad bowl, combine the first eight ingredients.
In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.