Candied Nuts

A few weeks ago, in class, we made candied nuts of all different kinds.  I brought them home and Christopher devoured just about every one.  This week he asked that I make more, and I was happy to oblige.

The cashews are his favorite, so I made this batch all cashews, but you could easily do it with any kind of nut or even mixed nuts.  These would also make great holiday gifts!

INGREDIENTS
2.5C. Nuts of your choice
1 Large egg white
1t. Ground cinnamon
1/4t. Ground nutmeg
1/4C. Sugar
1/2t. Salt (if the nuts aren’t already salted)

DIRECTIONS
Preheat oven to 325 degrees.

In a large bowl, combine nuts and egg white.

In a small bowl, combine cinnamon, nutmeg, sugar and salt.

Combine the two bowls and spread out on a baking sheet lined with foil or parchment paper.

Bake 20-25 minutes.  Remove from oven and move parchment paper to a wire rack to cool.  Separate any big clumps of nuts when cool and enjoy!

Husband Rating – 5 out of 5 – **crunch, crunch** “yum” **crunch, crunch** “so good!”

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Spumoni Chunk Cookies

I saw these cookies in the 2009 Betty Crocker Christmas Cookies booklet and thought they would be perfect for the upcoming Cookie-Off at my office (everyone brings in cookies, we all taste and vote on the best).  But, before I bring them to the office for the big contest I have to make a test batch, right?

I’m so glad I did.  These are wonderful!  Not too sweet, a tad salty, super-chunky with delicious fruit, nuts and chocolate!  I think we have a winner!

(My first pic with my new light box – what do you think?)

INGREDIENTS
1  (1 lb 1.5 oz) Betty Crocker sugar cookie mix pouch
1/2C. Butter, softened
1 Egg
1C. Dried cherries, coarsely chopped (I used craisins b/c Christopher hates cherries)
1C. Semisweet chocolate chunks
1C. Salted dry-roasted pistachio nuts, coarsely chopped

DIRECTIONS
Heat oven to 375°F.

In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown.

Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Husband Rating – 4 out of 5 – I think I’d like these better without the nuts.

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Nutella Hazelnut Cookies

For the last 2 years I have been chatting with a wonderful group of girls online.  The one thing that brought us together – we were all married in May 2008.  These girls are just wonderful!  We’re all going through the same ups and downs of newleywed-dom together and it’s so nice to chat with them every week.

This year we decided to do a sweet treat exchange before the holiday season began.  Using Elfster, names were drawn and we went along our merry way, baking up a storm.

I have a new found love for Nutella, so I decided to make these cookies (from Visions of Sugarplums) for my secret sweet treat exchange gal.  Of course I had to taste test one of the cookies when they came out…just to make sure they were OK.  And they were!  Not too sweet and slightly crunchy.  I sure hope she likes them!

One note – these cookies spread out a lot!  Make sure to leave plenty of room in between cookies before baking.

INGREDIENTS
1/2C. Unsalted Butter
2oz. Unsweetened Chocolate, coarsely chopped
1 1/3C. Granulated Sugar
1 3/4C. All-purpose flour
1t. Baking Soda
3/4t. Salt
3/4C. Nutella
2 Large Eggs
2t. Vanilla Extract
1C. Coarsely Chopped Hazelnuts, toasted

DIRECTIONS
Preheat oven to 350 degrees.

Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy – about 2 minutes.

In a medium mixing bowl, sift together flour, baking soda and salt and set aside.

Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes.

Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.

Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.

Husband Rating – 3.5 out of 5 – Pretty good.

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