Chocolate Fudge with Walnuts

Fudge: the lazy man’s dessert. 5 minutes of active prep time + four or five ingredients = lots and lots of delicious fudge. It’s super simple and as long as you have a couple of hours to let the mixture chill, it’s the perfect treat to make and share.

Chocolate Fudge with Walnuts

  • 1 14 oz can of sweetened condensed milk
  • 3 cups of semi-sweet chocolate chips
  • dash salt
  • 1 1/2 tsp vanilla extract
  • 3/4 cup chopped walnuts

Line an 8×8 pan with wax paper and set aside.

Add milk, chocolate chips, and salt to a medium saucepan and melt over low heat, stirring constantly to combine. Once smooth, add vanilla and walnuts and mix well.

Pour mixture into pan and spread evenly. Chill in the refrigerator for at least 2 hours, until firm. Cut into squares and store in the fridge.

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Pumpkin Nut Granola

This granola has a warm spiced flavor that blends with pumpkin and is sprinkled with almonds and walnuts. It’s crunchy, delicious, and filling while still low in fat.

Pumpkin Nut Granola

Makes 4 cups

  • 2 cups rolled oats
  • 1/4 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 2 cups crushed rice cereal (like Rice Chex)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp sugar/sweetener
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp cinnamon, separated
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Preheat oven to 300 F. Line baking sheet with sides with parchment paper.

Combine rolled oats, rice cereal, walnuts, and almonds in a large bowl. Add 1 tsp cinnamon, nutmeg, ginger, cloves, and salt and mix thoroughly.

In a separate bowl, combine pumpkin, maple syrup, vanilla, almond extract, sugar, and 1 tsp cinnamon. Add wet mixture to dry mixture and stir until dry mix is evenly coated.

Spread granola onto baking sheet. Bake for 30-35 minutes, removing from oven every 10 minutes or so to lightly toss for even baking. Remove and allow to cool completely; granola will crisp up more as it cools.

Maple Walnut Spice Biscotti

My mom’s family is Italian. Like, butcher-from-Sicily, extended-family-living-in-one-apartment-building-in-Brooklyn, hit-you-over-the-head-with-a-canolli Italian. I wanted to send some nice Italian baked goods off to my great aunt and uncle in Virginia for the holidays, but my great aunt is gluten intolerant, so I was very excited when I found this recipe.

These crispy cookies are both gluten-free and vegan.

Maple Walnut Spice Biscotti (taken from Natural Noshing and changed slightly)

Makes 12-15 mini biscotti

  • 1 and 1/4 cup blanched almond flour
  • 1 tbsp cornstarch
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup maple syrup
  • 1/3 cup chopped walnuts
  • 1/4 cup dried cranberries

Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.

Combine almond flour, cornstarch, salt, baking soda, cinnamon and ginger. Pour in maple syrup and mix until dough forms into a ball. Work in walnuts and dried cranberries with your hands.

Place dough onto cookie sheet and form into a small log about 4 inches wide. Bake for 20 minutes at 350 F then remove from oven and let the log cool completely.

Lower the oven to 300 F.

Using a very sharp knife, diagonally cut the log into 1/2 inch slices and carefully lay them out onto a cookie sheet. Bake for 12-15 minutes. Remove and allow to cool and crisp up.

Brie, Apple, and Walnut Pastry Cups

This is a quick and easy appetizer combines three of my favorite foods; tart apple, melted brie and walnut all in one flaky pastry cup. Nom, nom nom! I also added some shredded sharp cheddar cheese that was leftover from another recipe. There’s plenty of room for customization in this recipe based on cheese, fruit and nut preference.

Brie, Apple and Walnut Cups (taken from Sue Doeden’s All About Food and altered slightly)

Note: the original recipe calls for sweet/spicy nuts, but I just used plain walnuts because I didn’t end up having enough time to candy the walnuts beforehand. They still tasted great plain, but I think they’d be even better with some kind of coating like this.

Makes 15 cups

  • 4 ounces brie cheese
  • 1 box frozen mini fillo shells
  • 1/2 apple, chopped into small chunks (I used granny smith)
  • 15 walnut halves
  • Nutmeg, to taste.

Preheat oven to 350 F. Thaw fillo shells at room temperature for 10 minutes and arrange them on a baking sheet.

Place a few apple chunks in each fillo shell. Sprinkle with nutmeg. Top with a piece of brie and top with a walnut half.

Bake for 10 to 15 minutes until cheese melts and begins to bubble. Remove from oven and serve warm.