Sugared Nuts

Just before Thanksgiving, we were over at my in-laws, and my mother-in-law had just been to Frankenmuth with her girlfriends. She had bought some cinnamon-sugared almonds that were amazing like all sugared nuts are. I decided to see if I could make them myself and was excited to discover how easy they were. I put out a bowl of them at Thanksgiving dinner and let's just say they were a favorite. (However, my baked apple chips seemed to be the most popular appetizer).

Recipe adapted from here.

Ingredients:
1 large egg white
1 tablespoon water
1/2 cup white sugar
1/4 cup brown sugar, packed
1 tablespoon cinnamon
3 cups nuts (I used peanuts)

Directions:
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

In a small bowl, whisk together the egg white and the water until frothy.

In a second bowl, mix together the white sugar, brown sugar, and cinnamon.

In a large third bowl (or a large Ziplock bag), toss the nuts with the egg white until the nuts are well coated. Add the sugar-cinnamon mixture and toss until all the nuts are evenly coated.

Spread out the nuts on the baking sheet in a single layer. Bake for 25 to 30 minutes, stirring halfway through baking time.

Allow to cool before serving.

I also made some buffalo spiced nuts, but there weren't anything to write home about.

Enjoy!

~Krissy

More Appetizer Recipes:
Bacon and Cheese Deviled Eggs 
Cheese Puffs for Cheese Lovers!
Buffalo Chicken Dip 
Hot Spinach and Artichoke Dip
Parmesan Veggie Crisps 
Snowflake Tortilla Chips
Roasted Peas 

Hazelnut Chocolate Chip Cookies

Out of all the chocolate chip cookie recipes out there, I think Nestle Tollhouse chocolate chip cookies are my favorite. The recipe calls for nuts--usually walnuts--which I have always left out. Well, this time I decided to add in the nuts--hazelnuts. Let me tell you, they take the cookies to a whole other level. I handed Eric one fresh out of the oven; he took a bite and just starting nodding his head and said "Uh-huh," which in Eric-speak means: yep, you nailed.

Recipe adapted from here.

Ingredients:
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
2 cups hazelnuts, chopped

Directions:
Preheat oven to 375 degrees.

You can shell your own hazelnuts (as I did), buy whole shelled hazelnuts, or purchase prechopped hazelnuts. Spread the hazelnuts out on a cookie sheet in a single layer. Bake for 5 to 10 minutes or until the nuts slightly brown. If you're using whole hazelnuts that still have the skins on them, wrap the hazelnuts in a dish towel and allow them to sit for about 1 minute. Then rub the nuts in the towel to remove the skins. Chop. (I like larger nut chunks, Eric like them small).

In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, white sugar, brown sugar and vanilla extract until mixture is creamy. Add the eggs one at a time, mixing well after each egg. Gradually, beat in the dry ingredients. Fold in chocolate chips and hazelnuts.

Drop of rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.

Bake for 9 to 11 minutes or until the cookies are a golden brown. Allow the cookies to cool on the cookie sheet for about 2 minutes then transfer to a wire rack to cool completely.

Enjoy!

~Krissy

More Cookie Recipes:
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies 
Creamsicle Chocolate Chip Cookies
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies

Strawberry Chocolate Chip Muffins

I had originally planned on making strawberry rhubarb muffins but the rhubarb at the grocery store was looking a little rough, so I decided on strawberry chocolate chip muffins. I sent these to work with Eric, and they were quite the hit. He said he caught one person practically licking the plate.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cup flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup fresh strawberries, diced
1 cup dark chocolate chips

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls 
Pancakes with Raspberry Sauce 
  Pumpkin Oatmeal
Quiche in a Mug

Blueberry Muffins

Blueberry pancakes and blueberry muffins, two of my favorite breakfast meals. When I saw the blueberries, all pretty and plump and blue, at the grocery store--and on sale--I had to get some. First thing I did with them was make muffin (I will soon be making blueberry pancakes and maybe even chocolate covered blueberries). I love these muffins because they aren't super sweet and they have a delicious crumble on top.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup blueberries*

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

*You can use fresh or frozen blueberries, but if you're using frozen blueberries, do not thaw; just toss them in frozen.

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry and chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls   
Pancakes with Raspberry Sauce 
Pumpkin Oatmeal \
Quiche in a Mug