Category Archives: Recipes

Rugelach with Walnuts and Pecans

Ingredients

  • ½ cup butter softened
  • 4 ounces cream cheese softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 egg beaten
  • 1 tablespoon cream
  • 2 tablespoons coarse sugar

Filling

  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • ¼ cup raspberry jam or apricot
  • ¼ cup walnuts ground
  • ¼ cup pecans ground
  • 1 teaspoon cinnamon
  • ¼ cup raisins finely chopped , optional

Instructions

  • Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
  • Turn mixer to low and add flour just until combined.
  • Divide dough in half and refrigerate 1 hour.
  • Combine filling ingredients in a small bowl.
  • Remove one half of the dough from the fridge and roll into a 10″ circle.
  • Spread the dough with the preserves and sprinkle ½ of the filling over top.
  • Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
  • Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
  • Repeat with remaining dough and chill 45 minutes.
  • Preheat oven to 350°F.
  • Bake cookies 28-30 minutes or until lightly browned.

Roasted Brussel Sprouts with Pecans and Spicy Maple Drizzle

Ingredients

  • 12 oz Brussels sprouts ends trimmed, yellow leaves removed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 cup Pecans
  • 1/2 cup dried cranberries
  • 1/2 cup maple syrup
  • 1 tablespoon red chili flakes

Directions

  1. Preheat oven to 400 F. 
  2. Slice all Brussels sprouts in half.
  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
  4. Place Brussels sprouts on the baking sheet, cut side down. 
  5. Roast in the oven at 400 F for about 25 minutes.

Toast the Pecans

  1. On a baking sheet, spread the Pecans evenly in one layer
  2. Toast the pecans for about 5 minutes at 350 F or until they get darker in color.

Maple Drizzle

  1. In a saucepan, combine maple syrup and red chili flakes over medium heat
  2. Once the drizzle is at a rapid boil, reduce heat and let simmer, stirring frequently

Assembly

  1. In a large bowl, combine roasted brussels sprouts, toasted pecans, dried cranberries and maple drizzle.   Toss everything together. 

Chocolate Chip Walnut Pumpkin Bites

Emma was feeling Fall festive yesterday, so we ventured to the kitchen to our hand at pumpkin bread inspired by Melanie Makes – One of our favorite food bloggers! We encountered a problem when the pumpkin bread started to split down the middle and fall apart. Emma decided to improvise by grabbing a fork and smashing the bread to make Chocolate Chip Walnut Pumpkin Bites instead! Delicious to taste and her little sisters couldn’t get enough!

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs beaten
  • 2 cups pumpkin puree
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 1 bag chocolate chips
  • Brown sugar to top

Instructions

  1. Preheat oven to 350 degrees
  2. In the bowl of an electric mixer, add butter and sugar
  3. Cream together on medium speed until combined and fluffy
  4. Add eggs and pumpkin puree to bowl
  5. Mix on medium speed until completely combined
  6. Add flour, baking soda, salt, cinnamon and vanilla to bowl
  7. Mix together until combined
  8. Add walnuts and chocolate chips to mixing bowl
  9. With a spatula, fold in walnuts and chocolate chips
  10. Grease a standard bread pan and pour batter in the pan
  11. Bake at 350 degrees for 55 minutes
  12. Once baked, remove the loaf and place in a brownie tray
  13. Use a fork to mash the bread into an even layer
  14. Top with brown sugar and bake for an additional 10 minutes
  15. Let cool and Enjoy!

chocolate cookies with walnuts

We’re baking with Glenda’s Granddaughter, Emma!
Emma loves to cook, but prefers to bake. She’s a delight in the kitchen and around the table. We enjoy every meal or dessert she decides to make and are proud of her passion to create.

Ingredients
2 Eggs
2/3 cup butter
1 1/2 cups All-purpose flour
1/2 tsp Baking soda
1 1/2 cups Brown sugar
1 cup Chocolate chips
1/3 cup Cocoa powder                                                                 
1/2 tsp Salt
2 tsp Vanilla
1/2 cup Walnuts (1 Portion Pack)                                                  
Flaky salt, for sprinkling (optional)

Instructions
1. Preheat your oven to 375 degrees and Line cookie sheets with parchment paper. 
2. Mix butter and sugar until light and creamy, for about 3 to 4 minutes.  
3. Add vanilla and eggs and mix well. 
4. Combine the flour, cocoa, salt and soda and whisk together, then add to the butter, sugar, eggs and stir to combine.
5. Stir in chocolate chips and walnuts.
6. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. 
7. Bake for 9-11 minutes.
8. Sprinkle flaky salt and Enjoy!

Guinness Beer Pecans With Bacon

We’re celebrating St. Patrick’s Day in a nutty kind of way! We made some delicious Guinness Beer Pecans with Bacon! Try the pub-styled recipe at home and let us know what you think!

Ingredients
1 – 12oz Bag of Glenda’s Farmhouse Pecans
4 strips Bacon + Bacon Grease
1 cup of Guinness Beer
Pinch of Sea Salt
1 cup of Brown Sugar

Directions
Preheat your oven to 350
Bake bacon on a cookie sheet to desired crisp then chop
Combine beer, sugar, and salt in a medium pot and bring to a boil. Reduce the heat and continue to stir often for 20 minutes.
Mix the chopped bacon into the syrup
Using the same baking sheet with the bacon grease,spread the Pecans evenly. Then pour the glaze over the Pecans and bake for 20 minutes and let cool.

Chocolate walnut truffles


Emma made some delicious Chocolate Walnut Truffles using only five ingredients. These truffles were made as a Valentine’s Day treat, but they can be enjoyed any day of the year!

Makes approx. 24 Truffles

Ingredients
8oz Chopped Walnuts
2oz Unsalted Butter
2Cups Chocolate 70% Cocoa
3 Cups Caramel
2oz Chopped Dried Fruit – Optional (We used Dates, but you can use Cranberries, Raisins etc.)

Instructions
1. Coarsely chop walnuts
2. Melt chocolate & butter over double boiler. Let it cool down a bit before adding Dulce de Leche (or caramel) in it. Mix well.
3. Throw in dried fruit⅔of coarsely chopped walnuts & combine well.
4. Place the mix in the fridge for 15 minutes or until it has hardened a bit.
5. Using your hands form a bite-size ball. Coat it with coarsely chopped walnuts and place onto a tray lined with baking paper. Repeat until you have used all the truffle mix.
6. Chill in the fridge for 1 hour.
7. Transfer the truffles in an airtight container and keep them in the fridge before serving.
8. Enjoy!