Tag Archives: Walnut

Chinese Walnut Cookies

2 Jul

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Chinese Walnut Crackers
2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
7 tablespoons butter, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1 egg, beaten and divided in half
3/4 cup finely chopped toasted walnuts, plus 12 raw walnut halves

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Savory Walnut and Cheddar Cheese Scones

14 Sep

A local grocery store recently had a great and affordable sale on cheese. Ever the cheese hoard I was 😛 I decided to stock up on my favorite cheddar cheese. Cheese was so versatile, one could include it into almost any savory goodie. In light of the wonderful scone recipe I found on the net, I decided to incorporate cheese into the recipe. Mmmmm mmmmm…hot and soft scones with delicious cheddar cheese aroma raising from it. Add on melted butter or jam and I am in heaven. This time I added in some toasted walnuts to add a nutty flavour in addition to the cheese factor.

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Savory Scones Recipe (adapted from here)

500 g flour (Used a combination of all purpose and organic flour)
95 g sugar
25 baking powder
125 g butter
2 eggs
100 milk (I used cream)
60 g walnuts
1 1/2 old fort cheddar cheese

Macaron Madness-Maple Walnut Macaron

17 Jun

There was a tradition in our family, when family visits, I bake up a storm. I am planning to make two kinds of macarons for her to savour and share. Instead of traditional flavorings, Maple Walnut Macarons were made. Toasted walnut meal were substituted for almonds as they would intensify the flavour. Macarons consisted of two parts, the almond meal mixture and Italian meringue mixture. I made one after another and combined the two prior to piping them. One could use parchment paper or silicone mat, honestly both worked equally well; however, I found the silicone mat produced a better rise or foot. Feuilletine were used for decorations on top of the macaron.

Keys:
-Rest the pipped macarons at least 20 minutes prior to baking to develop a skin.
-To shorten the resting time, preheat the oven and rest the macaron sheet on top of the element.
-I found toasting and grinding the almonds in a coffee grinder produced a finer meal resulting in better texture
-Bake at 280-285F for about 15-18 minutes
-Once the macarons were baked leave them to cool down on the sheet prior to removing them

The ganache was made after the macarons were baked. There are tonnes of fillings to choose from; one could use buttercream or custard but I chose to make a ganache instead. Because the maple syrup and white chocolate were extremely sweet, I opted for maple sugar instead for a subtle maple flavour. The macarons were then assembled.

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Maple Walnut Macaron (Found here)
3 egg whites (from large eggs)
205 g powdered sugar
62.5 g almond meal
62.5 g pecan nut meal
30 g granulated sugar
Brown food coloring

Happy Macaron Baking!!!

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