Chocolate Chip Walnut Cookies

 

Sometimes it's the most simplest and straightforward cookie that will do, and this time it would be the classic chocolate chip. With no extraordinary ingredients and no chill time, except for a handful of chopped walnuts, its crunchy nutty golden texture has all the buttery sweetness you can hope for in such a colossal drop cookie.  

Chocolate Chip Walnut Cookies 

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makes about 3 dozen

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/2 cup white sugar

1/4 cup lightly pa red dark brown sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking soda, salt, chocolate chips and chopped walnuts. Stir to combine.

In a large bowl cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla extract until light and fluffy. Stir in the flour mixture. 

Drop cookie dough from a spoon about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cookies become golden brown.  

Yule ~ Winter Solstice ~ Christmas and Fig and Raisin Tea Loaf

 

Yule - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. 

Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Traditions or customs such as Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years. 

To honour Yule and Winter Solstice celebrations and or Christmas I made a Fig and Raisin Tea Loaf. Lovely with lashing of butter or rum butter, if you prefer and a spirited beverage to toast all things merry and bright. 

Fig and Raisin Tea Loaf

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makes one 2 lb. loaf

1 2/3 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup dark brown sugar

1 teaspoon British mixed spice

1/2 cup dried figs, chopped

1/2 cup chopped walnuts, optional

2/3 cup golden raisins

1/2 cup light olive oil

2/3 cup milk, plus extra if needed

Preheat oven to 325ºF (170ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment.

In a large bowl, add the flour, baking powder, baking soda, brown sugar, British mixed spice and whisk together. Then add the chopped figs, chopped walnuts and golden raisins. Stir to combine. Make a well in the centre of the dry ingredients and pour the oil and milk and stir until just moist. If you notice that the batter is a bit dry just a tablespoon or two more of milk, blending one at a time until the batter becomes a good dropping consistency.

Spoon the batter into the prepared loaf tin and smooth the top. Sprinkle with chopped walnuts, raisins and a light dusting of vanilla sugar. Bake for 50 to 60 minutes in a preheated oven or until firm to the touch and a knife or skewer inserted into the middle comes out clean. Cool the loaf in the tin on a wire rack for 10 minutes, then carefully remove from the tin and allow to cool completely on the wire rack. Sprinkle with icing sugar before serving. 

Chewy Chocolate Chip, Cranberry & Walnut Cookies

Chewy on the inside and crunchy on the outside these sweet and delectable cookies are absolutely moreish. Marvellous with a glass of milk or mug of hot chocolate.

Chewy Chocolate Chip, Cranberry & Walnut Cookies

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makes 3 to 4 dozen

2 3/4 cups (675 ml) unbleached all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2/3 cup (150ml) melted unsalted butter 

2 cups (500 ml) lightly packed dark brown sugar

2 large eggs

2 tablespoons (30 ml) hot water

1 package (250 g) milk chocolate chips

1/2 cup chopped dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a medium bowl whisk together the flour, baking powder, baking soda and salt.

In a large bowl, beat together the butter, brown sugar, eggs and hot water until smooth. Add the flour mixture to and beat well. Stir in the chocolate chips, chopped dried cranberries and chopped walnuts.

Drop by tablespoon onto the ungreased or lined baking tray. 

Bake 8 to 10 minutes. Cool on wire racks.  

Mabon ~ Autumn Equinox ~ Carrot Honey Cake

 

Mabon ~ Autumn Equinox, September 21st to September 29th in the Northern Hemisphere, celebrates Autumn, Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. It also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga).

This autumnal recipe for Carrot Honey Cake is a simple sweet and delicious cake that celebrates Mabon and the Autumn Equinox wonderfully. Happy Mabon/Autumn Equinox! 

 

Carrot Honey Cake

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4 eggs

1 1/2 cups honey

1 cup oil

2 cups unbleached all purpose flour 

2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts, optional

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC).

Grease and flour a 9 x 13 inch baking pan. Line the bottom with baking parchment paper.

In a large bowl beat the eggs, then add the honey and oil and mix well. Add the grated carrots and stir together. 

In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Whisk together until well blended. Add the chopped walnuts, if using, and stir to combine.

Add the flour mixture to the egg mixture  and stir until combine. Pour the batter into the prepared pan and smooth it out evenly.

Bake in the preheated oven for 45 to 50 minutes. Allow to cool in the pan on a wire rack. Sprinkle with icing sugar just before serving.  

Fudge Squares

 

Vintage recipes such as fudge squares sound intriguing however they are essentially chewy chocolate brownies, great to have on hand and easy to pack on the go. Definitely a moreish chocolate treat.

Fudge Squares (Chocolate Brownies)

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2 ounces dark chocolate,

1/2 cup ( 1 stick) butter

1 cup granulate white sugar

2 large eggs, beaten 

1/2 cup unbleached all purpose flour

1/2 cup chopped walnuts

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a shallow 8" x 13" x 1 inch pan. Line the bottom with baking parchment.

Melt the chocolate using a Bain Marie or double broiler or alternately melt chocolate in the microwave using a microwave safe bowl. 

Add the butter and mix well until blended with the melted chocolate, then stir in the sugar and mix. When well mixed, add the well-beaten eggs. 

Add the flour. Stir to a smooth batter, then add the walnuts.

Spread in a fairly thin layer in the prepared shallow pan. Bake in the preheated oven for 20 to 25 minutes. 

When removed from the oven, the mixture will appear to be soft and rather undercooked. Mark off in squares while warm. Let the squares stand in the pan until they harden as they cool. They will look and taste like chocolate fudge. 

Notes: I used 2 ounces of Baker's unsweetened dark chocolate squares

Chocolate Walnut Muffins

 

It's certainly easy to whip up a batch of these no fuss chocolate muffins. They closely resemble a more cake like brownie and offer a quick bite when pressed for time or wanting to tame that insatiable chocolate craving.     

Chocolate Walnut Muffins

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makes 12 muffins

1 2/3 cups unbleached all purpose flour

3/4 cup granulated sugar

1/3 cup cocoa powder

1 tablespoon ground flax seed

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

1 egg

1 cup milk

1/4 cup light olive oil

extra walnut pieces for sprinkling on top.

Preheat oven to 400ºF (200ºC).

Grease a 12 cup muffin tin or alternatively, line a 12 cup muffin tin with baking paper cups or silicone baking cups.

In a large bowl combine the flour, sugar, cocoa powder, ground flax seed, baking powder, salt and walnuts. Stir together.

In another bowl combine the egg, milk and light olive oil and beat together. Add the wet ingredients to the dry ingredients and stir together until only just combined. Do not worry the batter will be lumpy. Fill the prepared muffin cups about 2/3 full. Place walnut pieces on the top. 

Bake in the preheated oven for about 15 to 20 minutes. When done carefully remove muffins from the tin and allow to cool on a wire rack. 

Date Walnut Loaf

 

This is a moist loaf with a rich dark flavour. Perfect with a cup of tea or coffee and divine with lashings of butter. Finishing with a graceful sprinkling of chopped walnuts and dates to decorate, adds a wonderful carefree touch.      

Date Walnut Loaf

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1 cup chopped dates

1 1/4 cups boiling water

1 teaspoon instant coffee granules

3 tablespoons oil

1 cup coconut sugar

1 teaspoon vanilla  

1 egg

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt 

1 cup chopped walnuts

extra chopped walnut and dates, for decorating

Preheat oven to 350ºF (180ºC).

Lightly grease and flour an 8 x 4 inch loaf pan and line the bottom with baking parchment. 

In a bowl combine the dates, boiling water, instant coffee granules and oil; stir and let stand for 10 minutes, do not drain. Add the coconut sugar, vanilla and egg to the bowl and mix well. 

In another bowl combine the flour, baking soda, salt and walnuts. Stir into the date mixture until just combined.

Spoon the batter into the prepared baking tin, sprinkle with chopped walnuts and dates and bake in the preheated oven for about 50 to 60 minutes or until nicely golden brown and a toothpick inserted into the centre comes out clean. If after 30 minutes if you notice the loaf browning too quickly place a piece of aluminium foil gently over top to prevent over browning. When done, allow the loaf to rest in the tin for 10 minutes before removing; then place on a wire rack to cool completely. 

Banana Walnut Bread

 

A comforting classic that is moreish and a great way to use up that ripen forlorn fruit hanging about your kitchen. 

Banana Walnut Bread

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1 cup sugar

1/2 cup butter

2 large eggs

1 1/2 cups mashed very ripe bananas (about 3 bananas)

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

extra chopped walnuts for the top

Heat oven to 350ºF. Lightly grease and flour 2, 8 inch loaf tins, or 1 loaf tin that measures 9 x 5 x 3 inches. Line the bottom with baking parchment.

Using a fork, mash the bananas in a bowl.

In another bowl combine the flour, baking soda, salt and walnuts.

In a large bowl mix together the sugar and butter. Stir in the eggs until will blended. Stir in the bananas, milk and vanilla; beat until smooth. Stir in the flour mixture until just moistened. Spoon the batter into the pans. Sprinkle chopped walnuts on top. 

Bake two 8 inch loaves for about 50 to 60 minutes or one 9 inch loaf 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool 10 minutes in pans on a wire rack. Loosen the sides of the loaves from the pans; remove from pans and place top side up on a wire rack. Cool completely. 

Orange Chocolate Walnut Loaf

This aromatic sweet loaf gives you all the warmth and sunshine of summer in every slice. Perfect plain, however a lashing of butter would not go a miss; making it so easy to settle down with a slice and a cup of tea.  

Orange Chocolate Walnut Loaf

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1 egg, beaten

2 tablespoons olive oil

1 cup brown sugar, packed

juice and grated rind of 1 orange

1 cup milk

1 teaspoon maple extract

2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt 

1 cup chopped walnuts

1 cup dark chocolate chips

extra chopped walnuts to scatter over the top

extra grated orange rind 

Preheat the oven to 350ºF. Grease and flour a loaf tin and line with baking parchment paper.

In a large bowl, combine the egg, sugar, oil, orange juice and grated orange rind. Stir to combine. Add the milk and maple flavouring. Stir. 

In another bowl combine the flour, baking soda, baking powder, salt, walnuts and chocolate chips. Stir together and then add the flour mixture, in 3 equal additions, to the milk mixture. Stirring after each addition. When all the flour has been incorporated and blended together, pour the batter into the prepared loaf tin, smooth the top, sprinkle the top with chopped walnuts. Bake in the preheated oven for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean.

Allow to cool slightly before removing the loaf from the tin and then allow to cool further on a wire rack. Sprinkle with freshly grated orange rind before slicing.

The temperatures have been hot, +30ºC hot! and with that comes plenty of blue skies and sunshine. With more days of rising temperatures ahead, it does not make one retreat to the kitchen to cook or bake. We will be doing what we can to beat the heat. - JD 

Date Walnut Loaf

This is one of those classic recipes that does not go a miss anytime of the year. An easy and quick recipe to satisfy the peckish.   

Date Nut Loaf

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2 cups dates, pitted and chopped

1 cup water

1/2 cup butter

1/2 cup brown sugar

1 teaspoon baking soda

1 tablespoon Irish honey liqueur

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon rum extract

1 1/2 cups chopped walnuts

Preheat oven to 350ºF (175ºC). Grease and flour a 9x5 loaf tin and line the bottom with baking parchment paper. Set aside. 

In a saucepan over medium heat, combine the water and chopped dates and bring to a boil. Stir in the butter and sugar until melted. Remove from heat, stir in the baking soda and allow to cool for 10 minutes. Then gently stir in the Irish honey liqueur. 

Place the date mixture into a large mixing bowl. Blend in the flour, the beaten egg and rum extract. Stir in the chopped walnuts. Then pour batter into the prepared tin. 

Bake in the preheated oven for about 50 to 60 minutes, checking the loaf at 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack and cool completely.  

Hope everyone had a lovely weekend like us!  - JD 

Food Photo of the Day ~ Pumpkin Walnut Loaf with Melted Marshmallows

Yes, I made a pumpkin loaf during the summer. I credit this, on me overhearing  a customer order a Pumpkin Spice latté this week at the local coffee shop. I suppose with some of the leaves already turning colour; one may feeling that fall is on it's way. With this loaf I got a bit inspired by those recipes of pumpkin pie with a marshmallow topping. I prepared and baked the pumpkin loaf as per usual according to the recipe; however when the loaf was finished I placed cut pieces of maple marshmallows on top and placed it back in the oven for a few minutes, until the marshmallow bits started to melt and get brown. The melted marshmallow top added an enjoyable sweet gooeyness to this spiced autumnal loaf.  

Hope everyone is having a good week, so far! -JD   

Walnut Cake

This walnut cake is superb. With a delicate super moist texture and a rich, orange flavour; I couldn't imagine icing this gem as it is perfect as is. Lovely with a cup of tea or coffee however more profound when served for a special occasion.   

Walnut Cake

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350g/12oz of chopped walnuts

225g/8oz all purpose flour

1 tablespoon baking powder

4 large eggs

350g/12oz sugar

115ml/4fl oz freshly squeezed orange juice
grated rind of 1 orange 

115ml/4fl oz extra virgin olive oil

powdered icing sugar for decoration

Preheat oven to 350ºF/180ºC.

Lightly butter and flour a springform cake tin. Line the bottom with baking parchment paper. Set aside

Grind the walnuts in a food processor or blended until finely ground but not powdery.

In a bowl, combine walnuts, flour and baking powder. Set aside.

With an electric mixer beat the eggs in a large bowl until nice and frothy, about 2 minutes. Gradually add in the sugar and beat until light and thick and pale yellow, about 4 minutes. Gradually add in the flour mixture; then the orange juice, grated orange rind and olive oil. Beat until just blended. 

Pour the batter into the prepared springform baking tin. Place on a baking tray and bake until cake tester or skewer comes out clean, about 1 hour. Cool cake completely in the tin on a wire rack. Gently run a rubber spatula along the sides then carefully release the pan sides. Invert the cake onto a plate or cake platter and remove the baking parchment. Sprinkle with the powdered icing sugar. Serve. 

Notes: I gave the cake an extra 5 minutes. A kitchen scale will help with making the conversions into cups. I have a few European measuring cups which are handy, so I used those. 


Hope everyone is having a good week. - JD  

Buttery Walnut Biscuits

The rum and walnut flavour create a rich biscuit and the dark chocolate just furthers the richness. You could omit the chocolate and serve them plain with a cheese selection, if you wish. However,  I like to crumble a bit of blue cheese over the top of the chocolate laden biscuits before serving. Which make these very rich and decadent for this time of year. 

Buttery Walnut Biscuits

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1 cup butter, softened

1 teaspoon rum extract/flavouring

1/2 cup caster sugar
1 cup finely chopped walnuts

2 cups flour

good quality dark chocolate, melted for drizzling on top

Preheat oven to 350ºF. 

In a large bowl combine the butter and rum extract. Blend until smooth. Add the sugar, walnuts, and flour and blend until combined. You can use you hands, if you wish. The dough maybe a bit crumbly; not to worry as the warmth from your hands will be able to form the dough into walnut size balls. Place the dough rounds on a baking tray. Press down gently with a floured fork or the bottom of a smooth glass. If the edges crack just tidy them up the best way you can. Homemade biscuits should not look like manufactured ones!  Imperfections are fine. 

Bake for 10 to 12 minutes. They should be set but not brown. The bottoms however maybe nicely brown, that is fine. When done remove, from the oven and while the biscuits are still on the baking tray, gently press down with the back of a lifter or spatula. Let set for a minute then remove to wire racks to continue to cool.

Once completely cooled. Melt the dark chocolate and drizzle over the top of each biscuit. Let the chocolate set before serving. 

Hope everyone had a good weekend. Extreme temperature/weather was in effect... nothing like -40ºF to put a pep in your step! Stay warm! - JD   

Chocolate Walnut Fudge Cake

My daughter decided that a Chocolate Walnut Fudge Cake was the perfect Springtime recipe and a great way to have more chocolate. The cake itself is moist and... of course, chocolatey! I suppose that you do not have to icing this cake however my daughter was feeling rather decadent and wanted a double chocolate taste and the chopped walnuts on top gave us a peek as to what was inside. I supervised mostly and if need be her brother was there to lend a helping hand. 

Chocolate Walnut Fudge Cake 

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1 1/4 cups all purpose flour

1 cup caster sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons vegetable oil

1 cup of milk

1/2 teaspoon vanilla

1 egg

3 sq. unsweetened chocolate (3 oz), melted 

2/3 cup chopped walnuts

Heat oven to 350ºF.

Grease and flour a square baking pan (9"x9"x2ish") and place a piece of parchment paper on the bottom. 

Sift the flour into a large bowl and then add the sugar, baking powder, soda, and salt. Use a whisk to combine together.  Add the oil, milk and vanilla. Beat with a hand held mixer for about 2 minutes on medium speed. Scraping down the sides and the bottom of the bowl constantly. Add the eggs and the melted chocolate. Beat for 2 more minutes; scraping the bowl frequently. Stir the walnuts into the batter; then pour into the prepared pan and bake for 35 to 40 minutes. Cool completely before icing.

Easy Chocolate Icing

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1/2 cup butter, softened

1 1/2 to 2 cups icing sugar

1/4 cup good quality cocoa powder

1 to 2 tablespoons milk or low fat buttermilk

1 teaspoon vanilla

Using a hand held mixer, beat the butter until fluffy. Add the icing sugar, cocoa powder, milk, and vanilla and beat until fluffy. Adjust with more milk if necessary.