1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 cups all purpose flour
1 1/2 cups walnuts, toasted, finely chopped
For the 2 coatings: Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)
P.S. You might note these were not dusted in any sugar or extra cardamom — my uncle is pre-diabetic, and I wanted to reduce some sugar content!
Follow the steps here. Or: Whisk the dry ingredients. Melt the butter, and add it to the sugar. Add the egg and vanilla to this. Add the dry ingredients to this. Add the fruit and nuts. Chill in the fridge for 10 minutes. Scoop out onto parchment paper. Let sit as long as possible! Then sprinkle with sea salt and bake for 10-14 min at 175 deg C.
170 g unsalted butter, melted for greasing the pan
225 g grated zucchini (1/2 a big one)
200 g all-purpose flour
1 g baking soda
pinch of cinnamon
pinch of ground ginger
pinch of ground nutmeg
150 g sugar
3 large eggs, beaten
10 ml vanilla extract
6 g salt
50 g chopped walnuts
Preheat oven to 175°C. Grease and flour your pan, liberally. Mix wet ingredients: In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the zucchini and vanilla. Mix dry ingredients: Combine flour, cinnamon, nutmeg, baking soda, and salt, as well as nuts, etc. Combine both: Stir this into the egg mixture. Bake for 60 minutes, +- ten. Muffins will bake far more quickly, approximately 20-25 minutes.
80 g all-purpose flour
1 g baking soda
Pinch of salt
3 spoonfuls of brown sugar
cinnamon, ground nutmeg, ground cloves
2 spoonfuls of honey
1 brown banana, peeled and mashed
130 g butter, melted
1 egg, beaten
dash of vanilla extract
handful of chopped walnuts
5 mL bourbon (optional)
Mix dry and wet ingredients separately. Then combine in a buttered oven-safe dish. Bake at 175 deg C for 40 minutes. I tossed in a bit of leftover unfiltered apple juice too. Great for that one banana you forgot about!
This was perfect for Thanksgiving. Be careful the potatoes have room to dry out (they release some moisture when cooked).
Sweet Potatoes with Walnuts, Goat Cheese and Celery
Adapted from smitten kitchen
2 big sweet potato, scrubbed, unpeeled, sliced in coins
glug of olive oil
handful of toasted walnuts
1 small shallot
2 stalks celery
some flat-leaf parsley
1 tablespoon dried cranberries or cherries (but I couldn’t get any)
150 g firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
100 g chopped frozen spinach
jar of artichoke hearts
150 g cream cheese
100 g sour cream
50 g mayonnaise (not my favorite flavor in the dip)
a lot of grated Parmesan
a pinch of red pepper flakes
2 chopped garlic