Traditional recipes

Brownies with Red-Wine Raisins and Toasted Walnuts

Brownies with Red-Wine Raisins and Toasted Walnuts

Wine-soaked raisins give these brownies a sophisticated addition.MORE+LESS-

Ingredients for Brownies:

5

ounces bittersweet chocolate, chopped

1/2

cup plus 2 tablespoons all-purpose flour

1/2

cup unsweetened cocoa powder

1/4

teaspoon baking powder

1/2

cup plus 2 tablespoons unsalted butter, at room temperature

3

large eggs, room temperature

1/2

teaspoon vanilla extract

1/2

cup lightly toasted walnuts, coarsely chopped

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  • 1

    Directions for Raisins:At least 12 hours before making the brownies, combine the raisins and the red wine in a jar with a lid. Cover, gently shake and let the raisins soak overnight. To use, drain the raisins, but do not get rid of the wine. Taste it! You'll find a good use for it, such as a dessert sauce for poached fruit or a portlike cordial.

  • 2

    Directions for Brownies:Preheat the oven to 350° F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To make removing the brownies easy, line the pan lengthwise and widthwise with two 7-by-12-inch sheets of parchment paper or aluminum foil, shiny side up, and use the overhang as handles.

  • 3

    Place the chocolate in a small heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 to 5 times, and let it melt completely. Stir until smooth. In a medium bowl, whisk the flour, cocoa, baking powder, and salt until well blended. Set aside.

  • 4

    With a stand or hand mixer set on low speed, beat the butter and sugar in a medium bowl until well blended. Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Alternately blend the dry ingredients and the melted chocolate into the egg mixture in increments. Using a rubber spatula or wooden spoon, fold in the raisins and walnuts. Stop when the ingredients are just blended. Scrape the batter into the prepared baking pan and spread evenly. Bake about 35 minutes, until a tester inserted in the center comes out clean or with a few crumbs clinging to it. Transfer to a wire rack and let the brownies cool completely, then lift from the pan using the overhanging parchment. Cut into squares.

No nutrition information available for this recipe


Pinot Noir Chocolate Brownies

Red wine and brownies: two of life’s purest forms of indulgence. And while you can always enjoy a plate of brownies with a glass of wine, this decadent recipe easily combines the two, with rich, dark chocolate from Ghirardelli accented by pinot noir.

There’s an old adage that says you only want to cook with wine that you would want to drink that remains true with this recipe, as even the small amount of pinot noir used in the brownies will come through. Perhaps even more relevant, though, is the fact that only using two tablespoons of wine means you’re more than likely still looking at a pretty full bottle, unless you’re using it for another dish. That means you’ve got some wine to drink with your brownies (or while you’re making them), so you’ll want to select something good. Burgundy is, of course, always a remarkably good choice, but Oregon’s famed Willamette Valley and California’s Sonoma Coast and Andersen Valley offer a robust selection of elegant pinot as well.

Despite the wine, this is not an alcoholic brownie by any means. The pinot merely adds some nuance to the flavors, so feel free to serve this at your next dinner party for an exciting dessert. And, of course, you can always serve it with some boozy ice cream.


29 Incredible Ways to Use Walnuts in Paleo Cooking

Walnuts are an especially versatile nut because their meat is rather soft and buttery (all those Omega 3-rich oils!), and they have a flavor that’s quite pronounced while also being suitable for both sweet and savory recipes. These walnut recipes vary quite a bit, and you’re sure to find one you can enjoy!

1. Spiced Cinnamon Walnut Crumb Cake
Crumb Cake is just the best—especially on a weekend morning when you find yourself in need of a special breakfast. try this walnut crumb cake made with crushed walnuts and almond meal, coconut flour, apple puree, maple syrup, and plenty of cinnamon.

2. Spiced Apple Walnut Loaf With Apple Butter
Walnuts are fantastic in bread, and they seem to have an affinity with apples that’s just impossible to beat. This loaf is sweetened with honey and apple juice, and totally loaded with apples and walnuts. Laced with nutmeg, ginger, and cinnamon, and almond flour base is perfect here.

3. Georgian Chicken With Walnut Sauce
This unique recipe involves intensely seasoned chicken with coriander and cinnamon, and a savory walnut sauce using saffron, white wine vinegar, turmeric, and more. Instead of serving over brown rice, try it over cauliflower rice or just on its own.

4. Grain Free Chocolate Walnut Truffles
I’ve been making a variation on these truffles ever since I transitioned fully to real, whole foods. You can make these date-cocoa-and-walnut balls with peppermint extract, or try another extract like almond (amaretto, anyone?), orange, or classic vanilla.

5. Baked Squash With Apples and Cranberries
This dish is both sweet and savory, so it’s a healthy dish that you shouldn’t have any trouble getting the kids to at least taste! The cranberry-apple filling is gooey and delicious, while crunchy walnuts add a nutty flavor, additional nutrients, and a boost of protein and texture.

6. Easy Chocolate Truffles
It’s interesting how things like truffles seem so difficult to make before you go paleo, and then once you do, you realize all your need is chocolate, coconut milk (instead of heavy cream), butter, and chopped walnuts. It’s that easy to make these 25 minute truffles!

7. Fennel Apple Salad
This easy side dish is perfect in winter or any time of year, really. Fennel and apples have savory and sweet, spicy flavors with lemon juice, walnuts, barberries, dill, salt, and pepper. It takes just ten minutes to throw together, so you’re only ten minutes away from a beautiful salad.

8. Cranberry Walnut Crumb Bars
These yummy crumby bars are gooey and perfect with walnuts and dark chocolate chips. You won’t be sorry you made them. They have an almond flour shortbread crust, fresh cranberries in the filling, a granulated sweetener of your choice (I’d use coconut sugar), butter, and walnuts.

9. Roasted Grape and Radicchio Salad
This fancy-looking salad is full of flavors and textures along with pickled fennel and walnuts. You can leave out the gorgonzola cheese if diary isn’t a part of your diet. For the pickled fennel, use coconut sugar. Don’t forget those crunchy toasted walnuts!


Photo: Healthy Seasonal Recipes

10. Walnut Balsamic Vinaigrette
Because walnuts have a flavor that’s both versatile and pronounced, they’re a great ingredient for salads. But what about salad dressings? You can use walnut oil in this yummy dressing with maple syrup, Dijon mustard, fresh thyme, garlic, and balsamic vinegar.

11. Cinnamon Apple Streusel Muffins
This recipe is one of my favorite muffin recipes because everything about it is just perfect from flavor to texture to ingredient list. You’ll use mostly almond flour with applesauce, date pasted, and chopped apples with a crumbly, crunchy walnut streusel topping.

12. Brussels Sprouts Slaw With Cabbage and Apples
This easy salad features shredded cabbage and Brussels sprouts for a crunchy base with tart Granny Smith apples and crispy walnuts. Cover the whole thing in a delicious lemon-Dijon vinaigrette with honey, sea salt, ground ginger, and black pepper.

13. Maple Walnut Crusted Salmon
This salmon is deliciously coated in a crispy crust of walnut pieces, fresh Italian parsley, almond flour (in place of the breadcrumbs), garlic, paprika, and black pepper. As if that isn’t enough, you also get a sweet and savory maple-ghee-ginger glaze with coconut aminos and lemon juice!

14. Spiced Apple Porridge
Made with rich and creamy coconut milk, sweet apples, spicy cinnamon, and crunchy walnuts, this grain-free porridge is the perfect way to start your morning with something warm in your belly. It doesn’t even need sweetener, but if you’d like to add some, a swirl of maple syrup will do the trick.

15. Maple Date and Walnut Oven Roasted Acorn Squash
Roasted winter squashes are the best, and I love acorn squash with its sweet and nutty undertones and soft, yellow flesh. This walnut-filled squash with maple sugar, dates, chili pepper flakes, and ghee is the perfect dish for when you need something that’s both sweet and dinner-healthy.

16. Scallop and Apple Noodle Spinach Salad
Topped with delicious spicy walnuts, this simple salad is all the best things with scallops, Dijon mustard dressing, cayenne pepper, cinnamon, lemon juice, green apple, and baby spinach. It’s healthy and delicious, and you’ll want to eat it every day for lunch.

17. Apple Glazed Brussels Sprouts
Apples and walnuts can seem inseparable sometimes, which explains how a dish like apple-glazed Brussels sprouts with walnuts comes about. This dish uses apple jam or preserves, coconut oil, onion, raisins, walnuts, and sea salt, and it’s a great side dish.

18. Chocolate Fig Walnut Muffins
Chocolate muffins are my answer to everything from stressful days at work to weekend breakfasts, so I’m pretty excited to share this muffin made with soaked walnuts, tahini, dried figs, honey, cocoa, and a bunch of other deliciously nutritious and wholesome ingredients.

19. Cranberry Waldorf Slaw With Poppyseed Dressing
This delicious waldorf slaw is both creamy and refreshingly light with just a little bit of paleo mayonnaise. The rest is all Dijon mustard, green cabbage, fennel, celery, cranberries, toasted walnuts, apple cider vinegar, honey, poppy seeds, and more goodness.

20. Tahini, Walnut, and Caramelized Onion Chicken Salad
This chicken salad is mayo-free, which is good news for those of us who don’t love the stuff (me included). But it’s also good news for those of you who enjoy regular chicken salad, because you won’t miss the mayonnaise with all the tahini, caramelized onions, walnuts, garlic, and more in this salad.

21. Chocolate Walnut Tart With Raspberries
This tart is perfect for Valentine’s day with sweet, dark, rich chocolate and juicy raspberries popped right in the top. The walnut base is delicious, and it’s covered with a chocolate ganache featuring chocolate chips, coconut cream, and vanilla. Really, it doesn’t get any better than this.


Photo: Great Food Lifestyle

22. Candied Walnut Clusters
These walnut clusters are easy to make and they really just take a handful of minutes out of your afternoon. You’ll need chocolate chunks to melt with homemade candied walnuts using maple syrup, sea salt, coconut oil, and cinnamon. Everyone loves these!

23. Maple Walnut Ice Cream
If you’ve been reading my recipe lists for some time now, you know that I have a sfot spot for ice cream. I also love maple, so this maple-walnut ice cream really gets me excited. And it’s dairy free, with coconut cream and frozen bananas for creaminess! If you want a true maple flavor, you can replace the coconut nectar with maples syrup.

24. Raw Brownies
These raw brownies were my very first introduction to alternative healthier foods, and they left a lasting impression. They taste deliciously fudgy and sweet, but they’re made from nothing by walnuts, dates, cacao powder, and shredded coconut! And they’re no-bake, too.

25. Grain Free Fudgy Brownies
These brownies are baked, so they’re great if you’re having guests who are used to grainy desserts like traditional brownies. But they’re made with maple syrup, coconut sugar, dark chocolate, almond flour, and chopped raw walnuts sprinkled over the top.

26. Roasted Beet and Kale Salad
This simple salad features a blend of flavors, textures, and colors with chopped kale, roasted beets, dried cranberries, walnuts, and a delicious dressing made from olive oil, lemons, ginger, and sea salt. It’s a great throw-it-together lunch when you’ve only got a handful of ingredients.

27. Roasted Potato Salad With Mustard Vinaigrette
Here’s a simple potato salad that’s much lighter (and tastier, if you ask me) than the traditional mayonnaise-based version. This one includes walnuts and fresh basil and is covered in a dressing of garlic, whole-grain mustard, lemon juice, red wine vinegar, roasted walnut oil, and more.

28. Walnut Crunch Cake
I love cake—I really do. And this cake is especially good because it’s full of dates, walnuts, coconut milk, walnut butter (yum!), and a coconut butter drizzly topping that gives the illusion of frosting without the unhealthy sugariness. Sweetened partly with stevia!

29. Sliced Garden Tomatoes With Avocado and Kale Pesto
I’ve made kale pesto before, but the flavor can be overwhelming. The solution here is to add avocado, which tastes amazing with olive oil and garlic! Walnuts replace pricy pine nuts here and give the pesto a unique flavor that you’re going to love.


Chocolate Brownies

EVERYBODY knows it is World Baking Day on the 18 th May, right? If somehow you live under a rock, there is still time to make your #PledgeToBake here. This year, the lovely folks from Stork sent the most amazing pledge packs to loads of peeps with awesome recipes and generous baking ingredients.

The idea is to pledge to bake for someone special on Sunday. No excuses here, we all have someone (hopefully more than one) special person in our lives, and I think it is just such an amazingly heartwarming campaign.

I chose to bake for my very talented mum-in-law, who just happens to be a very successful baker, softhearted human, loving mom, amazing woman and incredible grandma.

I was supplied with this magical recipe of Chocolate Brownies. Included in the pledge pack was some walnuts to add to the batter, and boy, does this really put the cherry on top! It adds a lovely crunch to the fudgy brownies &ndash and believe me they are fudgy &ndash and gives a deep nutty flavor.

It is a really great recipe from the talented team at Stork. I recommend putting your cake tin on top of another flat baking tray, as my batter misbehaved and rose over the edges. THEN, I challenge all of you, to bake something special for someone special this World Baking Day, and post your pics on Stork facebook or twitter page. Nothing like the gift of giving! Cheers!


130 salad raisins and nuts Recipes

Apple & Carrot Salad with Nuts & Raisins

Apple & Carrot Salad with Nuts & Raisins

Walking Salad

Walking Salad

Cool Chicken Salad

Cool Chicken Salad

Tropical Fruit Salad With Plain Yogurt Dressing

Tropical Fruit Salad With Plain Yogurt Dressing

Oprah's Outtasight Salad

Oprah's Outtasight Salad

Carrot Salad With Raisins, Apple, Pineapple and Nuts

Carrot Salad With Raisins, Apple, Pineapple and Nuts

Sicilian Harvest Salad

Sicilian Harvest Salad

Salade Ventoux En Frisee

Salade Ventoux En Frisee

Mouth Watering Harvest Salad

Mouth Watering Harvest Salad

Sicilian Harvest Salad (Michael Chiarello)

Sicilian Harvest Salad (Michael Chiarello)

Bulgur Salad With Pine Nuts and Raisins

Bulgur Salad With Pine Nuts and Raisins

Spinach Raisin Pine Nut And Apple Salad

Recipe Summary

  • 3.38 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa
  • ½ cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup bittersweet chocolate chunks, divided
  • ⅓ cup fat-free milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • ½ cup chopped walnuts, divided
  • Cooking spray

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.


Toasted walnut skillet brownies.

D id you ever wake up and crave something? That’s been happening to me fairly consistently my entire life, to be honest. We all have wacky cravings sometimes right? Which is why I started baking… or partially anyway. Sometimes you just want cupcakes at 2 a.m. Or maybe you want a cake at 9 a.m. It’s totally normal. But since being pregnant, I’ve had them more frequently and at a more rapid speed, for example, I’ll wake up at 10 and want coffee cake with my coffee. Then by 11:15, I want brownies. By noon I already want tacos- no, burritos. Maybe a quesadilla too. Then by 2 p.m. I want Sicilian pizza. Or meatball pizza which just came to me right now and sounds fantastic (I don’t ever eat meatball pizza, by the way). By 4 p.m. I want a caramel filled chocolate bar or chocolate pudding and by 5 I’m back to wanting either tacos or pizza or maybe even gnocchi bolognese. Perhaps fried chicken and french fries. After that it’s a mix of anything and everything until I fall asleep. Mind you I don’t fulfill all of these cravings.

But that’s why I made these brownies. I woke up on Sunday morning and I wanted brownies. With walnuts. And toasted walnuts are so much better than regular walnuts.

I made these in a 10″ cast iron skillet, obviously, but you can make them in a brownie pan. But I recently got a new cast iron skillet so I’m ’bout it, ’bout it. I’m notoriously not good with seasoning and remembering to take care of cast iron that is not enameled, so when I saw this pre-seasoned Pioneer Woman skillet for $10 I grabbed it. For $10, if I screw it up at any point I won’t be too sad. And yes, I braved a Walmart. They have good prices/a great selection on canning jars, FYI. ANYWAY…

This recipe is actually just my standard brownie recipe just baked longer, and in a skillet. If you’re not using a skillet, bake for 22-25 minutes instead.

THE BEST COCOA BROWNIES MADE IN A CAST IRON SKILLET

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 cold large eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup toasted walnut (or pecan pieces, optional)
  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Spread shortening on just the bottom of your 10″ cast iron skillet (or alternately, line the bottom and sides of an 8″x 8″ baking pan with parchment paper or foil, leaving an overhang on two opposite sides).
  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
  3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
  4. Bake until a toothpick placed 2″ from the edge comes out lightly moist with batter, about 40 to 45 minutes*. Let cool a few minutes on a trivet, then slice and serve while still warm.
  5. If you made it in a pan, lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Serve and enjoy.

*This is where I say the following: my oven- which is NEW- runs hot. I have to put it on a lower temperature to get it to equal 325° F. I also have to watch everything I bake very carefully, because things can get overdone very quickly, especially if I don’t get the temperature exactly right (and who can??). Sometimes it does not take the full amount of time to make things, specifically in cast iron which holds heat extremely well. Be advised and do what you will with this information.

How to toast the walnuts? Easy. Put your chopped walnuts in a pan on the stove and heat over medium until they become very fragrant. Seriously. That’s it. Then take them off the heat before they burn. No one likes burned nuts. You can also make them in the oven, baking them on a cookie sheet.

Now lets all have a moment of silence for me because in my current condition I can’t lick the bowl. *bows head*


Recipe Summary

  • 2 cups chopped walnuts
  • 1 cup rolled oats
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups raisins
  • 1 ½ cups unsweetened nut and grain granola

Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.

In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.

Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together.

Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.


Brownie Recipes

Think of chocolate brownies as a perfect canvas for your sweet tooth. If you've never made this classic dessert, you can learn how to make brownies. Other additions to this classic, fudgey treat include decadent cheesecake, peanut butter and even bacon and coffee! The possibilities are endless and—more importantly—delicious! They're an ideal treat for a holiday, birthday party or potluck. Brownies are perfect when matched with other desserts like cookies and cakes. Fruity desserts are also an excellent pairing.

Think of chocolate brownies as a perfect canvas for your sweet tooth. If you've never made this classic dessert, you can learn how to make brownies. Other additions to this classic, fudgey treat include decadent cheesecake, peanut butter and even bacon and coffee! The possibilities are endless and—more importantly—delicious! They're an ideal treat for a holiday, birthday party or potluck. Brownies are perfect when matched with other desserts like cookies and cakes. Fruity desserts are also an excellent pairing.


Ingredients

For the Brownie Base

  • 1 cup walnut pieces (toasted, chopped fine)
  • 1 cup flour
  • ¼ cup unsweetened cocoa
  • ¼ teaspoon salt
  • 6 ounces bittersweet chocolate (70% cacao)
  • ½ cup unsalted butter (soft and cut into pieces)
  • 3 eggs
  • 1 cup superfine sugar
  • 2 tablespoons pure vanilla extract

For the Cream Cheese Layer

  • 8 ounces cream cheese (room temperature)
  • ⅓ cup superfine sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg

Growing up we had spaghetti at least twice a week. It was always the same pasta, the same red jarred sauce, and ground meat. I hated it. It wasn’t that I hated spaghetti, it was more that I hated the repetition. It got so bad that my Mom would just expect me to eat cereal instead…it wasn’t even a question. My family however, loved it. Now that the years have gone by, I can eat spaghetti. And sometimes I even enjoy it, but I only have it maybe once every 3 months.

So when I saw this recipe for Red Wine Spaghetti, I knew I really wanted to try it. In spite of all the differences, I still couldn’t shake the thought of my childhood spaghetti. So this recipe sat…and sat…and sat. I would look at it often and then go on to find something else for dinner. Last week I found myself staring at 2 half full bottles of red wine. I was leaving the next day to go out of town and the wine would go bad before I got home.

I was facing a decision. Throw the wine out, drink it all by myself, or use it to make the spaghetti. Throwing it out would be a crying shame. Drinking it all by myself could result in some serious wine induced phone calls to Jorge who was away on business. And spaghetti…was still…spaghetti. So I started drinking, hey — what else is a girl to do?? By the time I finished my second glass, Red Wine Spaghetti sounded like a fabulous idea. I could eat and drink red wine at the same time.


Watch the video: The best lemon pie recipe . Lemon pie. Η καλύτερη συνταγή για lemon pie (October 2021).