Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts

Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti
Created using The Recipes Generator





 









 

Monday, October 14, 2019

Chocolate Vegan Peanut Butter Balls / #Choctoberfest2019

  



#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)
  • Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.

  • Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
  • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
  • Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
  • Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.
  • Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
  • Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
  • Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.
  • This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now: a Rafflecopter giveaway Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest. Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week: Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy's Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy's Recipes and WritingsCook with RenuCook's HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D's Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren's Kitchen StoriesKate's Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah's Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha's RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter's Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour's Cottage KitchenZesty South Indian Kitchen

     Don't forget to enter to win! Ok, let's get started with Choctoberfest2019!!!

     These Vegan Chocolate Peanut Butter Balls are the perfect treat to add to your gift giving boxes and tins this holiday season! They are easy to make, and they can be frozen, so if you are interested in making things ahead of time, you will want these in your gift baskets! I used a vegan peanut butter, a vegan powdered sugar, and a bittersweet baking chocolate from the sponsor of todays post, Divine Chocolate! #MakeSomethingDivine  This bar is seriously good! It is made with all natural ingredients, no artificial flavors, and 100% pure cocoa butter.  Find out more about them at @DivineChocolateUSA on Facebook and Instagram and @DivineChocUSA on Twitter! Also check out the Divine Chocolate web site for recipe, stories, and business info!

    Chocolate Vegan Peanut Butter Balls  
    (makes 1 dozen )
    (printable recipe at end of page)

    1 cup Vegan Peanut Butter
    1 cup Sugar
    1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

     Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
    Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter. 
    It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter. 
    Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
    Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
    Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
     Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
     Sprinkle with additional powdered sugar before serving. Enjoy!
    This is the first vegan recipe I have every made, so if I have made an error in the vegan area, please kindly let me know.

    Here are some interesting facts about Divine Chocolate that you will want to know:
    I used the bittersweet chocolate to cover my Peanut Butter Balls, but Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Check them out by clicking the link above.
    Also, as a baker, I love that because Divine Chocolate is made with with 100% pure cocoa butter it has an amazing melting point! It melts beautifully and evenly and it is a pleasure to work with! I encourage you to use their products. You will love them!


    Scroll down for a printable recipe, and don't forget to join the giveaway fun! Good luck!



    Chocolate Vegan Peanut Butter Balls

    Chocolate Vegan Peanut Butter Balls

    Yield: 1 dozen
    Author:

    ingredients:

    • 1 cup Vegan Peanut Butter
    • 1 cup Sugar
    • 1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

    instructions:

    How to cook Chocolate Vegan Peanut Butter Balls

    1. Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
    2. Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter.
    3. It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter.
    4. Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
    5. Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
    6. Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
    7. Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
    8. Sprinkle with additional powdered sugar before serving.
    vegan, peanut butter, chocolate, Divine Chocolate, powdered sugar, treats, holisay gifts
    candy, vegan, gifts, holidays, party food, treats
    candy

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #peanutbutterballs
    Created using The Recipes Generator

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    Click here to enter






      


     

    Monday, September 30, 2019

    Caramel Pecan Cookie Sticks/ #FlavorsofFall

     I received product from the sponsor to
    create the recipe below. All opinions on 
    the product are mine. 

    This week I am participating in a fun group celebrating fall and all the fun and tasty foods that come along with it! If you are like me, then you really love all the foods that celebrate this colorful season and you will love all the recipes coming over the next week from myself and some blogger friends! Millican Pecan Co. is one of our tasty sponsors this week, along with Door County Coffee! As you scroll down you will find an exciting giveaway featuring products from each of our sponsors! Don't forget to enter, and GOOD LUCK!

    Today I am sharing my Caramel Pecan Cookie Sticks! They are a fun shortbread cookie full of pecan pieces from Millican Pecan Co. and they are topped off with a bit of caramel drizzle! I think they look and taste like fall, and I know they will be a hit in your house!

    Caramel Pecan Cookie Sticks 
    (makes 1 dozen cookie sticks) 
    (printable recipe at end of page)

    1 cup Butter
    3/4 cup Sugar
    2 cups Flour
    1/2 teaspoon Baking Powder
    1/4 teaspoon Salt
    1-1 1/2cups Pecan Pieces
    15 Caramel Squares

     In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
    Take the pecan pieces and distribute them into the molds of the pan.
     Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. 
    Bake at 375 degrees for 6-8 minutes.
     As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
     After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.
    This is a really easy recipe that highlights the deliciousness of the pecans and adds a bit of sweetness from the caramel. Plus, I think it looks and tastes like fall!
    I hope you enjoyed this recipe! Thank you for dropping by! Scroll down to see what all my blogging friends made for today's kickoff to our #FlavorsofFall celebration! (and don't forget to enter the giveaway!)


    Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

    Here’s what we made for Monday:

    Breakfast
    Cinnamon Glazed Donut French Toast by Daily Dish Recipes
    Cranberry Pecan Coffee Cake by Family Around the Table
    Ginger Pear Muffins by Jolene's Recipe Journal
    Healthy Chocolate Pumpkin Waffles by Tip Garden
    Spiced Coffee Toffee Bread by Cheese Curd In Paradise

    Savory
    Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
    Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
    Fig and Brie Grilled Cheese by The Redhead Baker
    Java Beef Flatbread Pizza by Cindy's Recipes and Writings
    Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
    Tuna Pot Pie by Palatable Pastime
    Vegan Chili by Red Cottage Chronicles

    Dessert
    Apple Cheesecake Streusel Bars by Love and Confections
    Caramel Apple Cookie Cups by Sweet Beginnings
    Caramel Pecan Cookie Sticks by The Freshman Cook
    Chocolate Cappuccino Biscotti with Pecans by Blogghetti
    Cinnamon Maple Pecan Cookies by Hezzi-D's Books and Cooks
    Coffee Granita by Karen's Kitchen Stories
    Irish Apple Cake by A Kitchen Hoor's Adventures
    Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
    Pecan Pie Bars by Books n' Cooks
    Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
    Vegan Coffee Layer Cake by The Baking Fairy

    Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

    a Rafflecopter giveaway


    Flavors of Fall Door County Prize Package  

    Prize 1 - Door County Coffee and Tea Company

    Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

    Flavors of Fall Millican Prize Package

    Prize 2 - Millican Pecan Tower of Treats Gift Tins

    Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.


      Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.


    Caramel Pecan Cookie Sticks

    Yield: 1 dozen
    Author:

    ingredients:

    • 1 cup Butter
    • 3/4 cup Sugar
    • 2 cups Flour
    • 1/2 teaspoon Baking Powder
    • 1/4 teaspoon Salt
    • 1-1 1/2cups Pecan Pieces
    • 15 Caramel Squares

    instructions:

    How to cook Caramel Pecan Cookie Sticks

    1. In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
    2. Take the pecan pieces and distribute them into the molds of the pan.
    3. Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. Bake at 375 degrees for 6-8 minutes.
    4. As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
    5. After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.
    cookies, caramel, shortbread, dipping cookies
    treats, desserts, cookies, fall
    Created using The Recipes Generator