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Chocolate and Walnut Biscuits recipe

Chocolate and Walnut Biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

These are the perfect Christmas biscuits. They're flavoured with chocolate, walnuts, cloves, allspice and almond extract, baked and then dipped in chocolate.

1 person made this

IngredientsMakes: 50 approximately, depending on size

  • For the Biscuit Dough
  • 100g dark chocolate
  • 100g walnuts
  • 125g plain flour
  • 75g caster sugar
  • 125g cold butter, cut into small pieces
  • 1 good pinch ground cloves
  • 1 good pinch ground allspice
  • 4-6 drops bitter almond extract
  • butter to grease the baking tray
  • For the Topping
  • 150g dark chocolate

MethodPrep:1hr20min ›Cook:15min ›Extra time:2hr setting › Ready in:3hr35min

  1. Finely chop 100g chocolate and walnuts together. Set aside.
  2. Form a mound of flour, sugar, butter and spices on a work surface.
  3. Chop all the ingredients together with a knife, then knead with your hands to form a firm dough. Roll the dough into logs of 2.5-3cm in diameter.
  4. Cover and chill for at least 1 hour.
  5. Preheat oven to 200 C / Gas 6 and grease a baking tray.
  6. Cut the dough logs into 1cm thick pieces and lay onto prepared baking tray.
  7. Bake for approximately 15 minutes. Let biscuits cool in the tin for 2-3 minutes, then transfer to a wire rack to cool fully.
  8. Melt 150g chocolate in a double boiler and dip biscuits half way in. Transfer to a sheet of greaseproof paper and allow to set.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (1)

?? Haven't made theses but don't quite understand the instructions, the biscuits are dipped in chocolate? The don't look like chocolate dipped biscuits in the picture?-26 Oct 2012


Recipe Summary

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
  • 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla mix until combined. Mix in banana. Add flour mixture mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks let cool completely. Cookies can be stored in airtight containers up to 2 days.


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Great recipe and a long-time family favorite. I do two things that the recipe doesn't call for but they help: I toast the walnuts first, and when I bake the cut biscotti I place them on a cooling rack inside a jelly roll pan helps bake and dry both sides at once.

This is my go-t0-recipe for chocolate biscotti. I had to add an extra egg this time as the dough was very dry. I also added pistachio's and dark chocolate chips. Yummy!

After they've baked the first time, I place the cut slices on a baking rack inside a rimmed baking sheet. Allows the air to flow and crisp them on all sides.

I thought the bsicotti was a bit dry but I doesn't have much butter and I under bake for 5 minutes less than the instructions plus I didn't bake the two sides because I prefer soft cookies. Next I will try to bake for 20 minutes.

I just made this recipe. It's my go to biscotti recipe. They always turn out perfect, no problem with crumbling with a good serrated knife and 10 minutes of cooling from the first bake. I added walnuts and semi sweet chocolate chips but next time I'll try some of the additions others have mentioned. I mistakenly added a little too much flour so it was necessary to add some milk to loosen up the dough a bit. They turned out great! This page won't allow me to add my location but I'm in CO at 5000' and no adjustments were needed for altitude.

Tried this recipe for the first time and had difficulty getting all the nuts and chips in the dough. I don't know if I chopped the nuts too fine in the the food processor, although I thought they were just small. Or, did I mix the dough too long before I added the chip/nuts mixture. Anyone else have this problem? Haven't tasted the biscotti yet but it smells wonderful and I'm sure my husband will like them a lot.

What can I say, these put a big smile on my overworked, stressed out husband's face, every time he goes back to sneak another! A few cracked as I was slicing, but most did not, they are so delicious. I would gladly skip dinner for them!.

just made them for Christmas presents that I vaccum seal in quart jars and give out to friends and family-great recipe.

I've made these crunchy, dippable biscotti dozens of times over the years. I generally substitute whole almonds or pecans for the walnuts because they irritate my mouth, but the walnuts taste best. This should come together into a stiff dough, be ready with an additional egg if it stays dry and loose. I wouldn't try these without a strong stand mixer and a very good serrated knife.

These are pretty good biscotti. I gave a 3 only because I modified the original by adding vanilla and also almond extracts which made the cookies taste better in my opinion. I used pecans (only because those were the nuts that I had at home) which tasted good in the recipe. I did not have any problem with the slicing either. I used a sharp knife. No need to use an electric knife. I baked 35 minutes and then let cool about 20 minutes and then baked 15 minutes at 250. I like my biscotti a bit crunchier, but that is just personal preference. I might make them with oil next time since biscotti are generally made with oil and not butter.

Fantastic biscotti recipe. I make a lot of biscotti, and as long as you take care in the slicing (with a good serrated knife and careful cutting) they won't crumble too much. These have a nice deep flavor and are just delicious. I made them first with the nuts and they are best that way. I had to make them without nuts for my daughter's school, and used white chocolate chips instead - and I didn't think they were nearly as good. Give them a try though - so good!

This was my first attempt at Biscotti. Very tasty and only a bit crumbly. I used my electric knife to slice as suggested.

My husband proclaimed these the best chocolate biscotti he ever ate. As one reviewer suggested, I used 1/2 cup of oil instead of the butter. Easy and delicious.

My husband loves this biscotti. I usually dip one side in dark chocolate.

I've made this recipe many times and it always comes out well. Easy to make, easy to freeze. Sometimes I use a mix of dark chocolate and white chocolate chips for variety.

No crumbles for me! I did beat the batter well in my mixer though. I used waxed paper to shape the dough, and this proved to be an easy method to transfer to the baking sheet as well.

Like many others who have commented, the cookie did seem to crumble a little more than the average biscotti recipe. However, I wrapped the logs in clingwrap and put them in the freezer overnight. The next morning, I took them out and used a serrated knife to slice them and managed to get slices 2-3mm thick (nice and thin, the way I like them!) with no problems. Hope this helps.

I made these as a gift for a friend this afternoon. They were easy and delicious. Not sure why others are having problems with the cookies crumbling. I followed the recipe as written. I use a serrated knife with a sawing motion when cutting my cookies, perhaps that makes the differnce . My family loved them and I will be making them again.

Unfortunately, like a few others. the biscotti fell apart while cutting - even after I only waited 5-10 minutes. I would not recommend this recipe.

Very easy to make and bake! Added almonds instead of walnuts. Added large. choc. chips instead of reg. Mixed dark choco. chips with reg. Make your own variations with this one recipe

Fab-u-lous! I left out the walnuts (allergy) and used chocolate chunks instead of chips. I also used 3/4 teaspoon salt. They are wonderful dipped in white chocolate. Don't forget to let them rest before slicing. it makes cutting them so much easier. Perfect cookie to enjoy with a cup of tea by a nice warm fire on a cold winter's night.

I have been making these biscotti for years and just read the reviews. Thanks to one and all for some great suggestions. In the past I took a biscotti class and the teacher, a renowned, published Italian baker, said that biscotti should be cooled for 30 min. before the second baking. For this recipe, I agree with the other reviewers that 5-10 min. Is ideal. Using the electric knife also allowed me to make thinner biscotti, which I prefer. Will definitely add vanilla and espresso powder the next time. I dip the tops of the cookies in Callebaut dark semi-sweet chocolate. Exquisite!

Very good with the following changes: 3/4 cup cocoa, half the salt, 1 teaspoon instant coffee, 1/2 cup of oil in place of the butter, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract, a full cup of chocolate chips and 1 cup almonds instead walnuts. I also like to cut them a bit thinner, closer to 1/2 an inch.

Delicious! Made a few small variations: Hazelnuts instead of walnuts, chocolate chunks instead of chocolate chips, and I added about 1/2 tsp of vanilla and of espresso powder as well. Measured cocoa generously and reduced salt slightly (would not suggest halving as some did). Before baking, washed with egg white and sprinkled with granulated sugar for a nice finish. Really, really good recipe.

Excellent and super-easy recipe! Beautiful when sprinkled with confectioners sugar (as the recipe suggests). Dipping them in melted chocolate puts them over the top, but well worth the minimal effort. I accidentally put the whole stick of butter in, instead of 3/4 stick and substituted mild chocolate chips instead of semisweet -still came out just fine. You won't be disappointed in this recipe!


Prue Leith’s Coffee Walnut Whirls

This twist on a traditional walnut whip hides delicious coffee ganache in a bed of fluffy marshmallow all wrapped in a crisp chocolate shell.

Ingredients

For the walnut sable biscuit:

80g plain flour, plus extra for dusting

For the coffee ganache:

250g milk chocolate, chopped

For the marshmallow:
For the coating:

Equipment

You will need:

Large piping bag fitted with a 1.5cm plain nozzle

Piping bag fitted with a 1cm plain nozzle

Method

Step 1
Make the biscuit. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Tip the walnuts onto a baking tray and toast for 3–5 minutes, until they are tinged a darker shade of brown. Remove from the oven and leave to cool. Reduce the oven temperature to 160°C/140°C fan/315°F/Gas 3.

Step 2
Place the walnuts in the bowl of a mini food processor and blitz until ground. Sift the flour and baking powder together into a bowl.

Step 3
In a separate bowl, cream the butter and icing sugar together until light and fluffy, then add the egg yolk and stir until combined. Fold in the ground walnuts, then the flour and baking powder to form a dough.

Step 4
Form the dough into a ball, press into a disc, wrap in cling film and chill for 15 minutes, until firm enough to roll.

Step 5
Meanwhile, begin the coffee ganache. Pour the cream into a small pan and add the coffee beans. Place over a medium heat and bring to just below boiling point, then remove from the heat and leave to infuse for 15 minutes.

Step 6
While the cream is infusing, tip out the chilled dough onto a lightly floured surface and roll it out until 3mm thick. Using the 4cm round cutter, stamp out 8 discs and place them on a baking sheet. Chill for 10 minutes, then bake for 20 minutes, until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7
Heat the coffee and cream back up to just below boiling point. Place the chocolate in a bowl, then pour the hot cream through a sieve over the chocolate. Discard the coffee beans. Leave the chocolate to melt for 3 minutes, then stir to a smooth ganache. Leave to cool until firm, then transfer to the piping bag fitted with the 1.5cm plain nozzle.

Step 8
For the marshmallow, soak the gelatine in a bowl of cold water for 5 minutes, until soft. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk and whisk to firm peaks.

Step 9
Tip the sugar and corn syrup into a clean pan, place over a medium heat and bring to the boil. Boil until the temperature on the sugar thermometer reaches 115°C/239°F.

Step 10
Immediately remove the syrup from the heat and, with the mixer on a slow speed, pour the hot sugar down the sides of the egg whites, whisking all the time. Increase the speed to medium–high and whisk for 3–5 minutes to a thick meringue.

Step 11
Drain the gelatine, squeezing out any excess water with your hands, then roughly chop into small pieces. Add the gelatine a few pieces at a time to the meringue, whisking continuously between each addition, until all the gelatine has been incorporated and the marshmallow is stiff. Whisk in the vanilla paste.

Step 12
Spoon the marshmallow into a piping bag fitted with the 1cm plain nozzle. Secure the end of the piping bag and chill for 15 minutes.

Step 13
To assemble the walnut whips, pipe a kiss of coffee ganache about 1.5cm wide by 2.5cm tall in the centre of each sable biscuit.

Step 14
Pipe the marshmallow in a spiral around the coffee ganache to encase it. Chill to set for 10–15 minutes.

Step 15
Make the coating. Melt 225g of the chocolate in a bowl set over a pan of gently simmering water until it reaches 44°C/111°F on the thermometer. Remove the bowl from the heat and add the remaining 75g of chocolate, stirring until the chocolate has melted and cooled to 32°C/90°F .

Step 16
Place the walnut whips on a cooling rack set over a baking tray and pour the tempered chocolate evenly over them to coat. Top each walnut whip with a walnut half and leave to set.


The first thing you need to do is grind the walnuts, which you can do very carefully using the 'pulse' switch on a food processor (if this is overdone, the nuts go pasty and oily).

Otherwise, a hand-held nut grinder will do the job. To make the shortbread, place the butter and sugar in a large mixing bowl and cream them together until pale and fluffy. Then mix the sifted flour and rice flour together and gradually work this into the creamed mixture, a tablespoonful at a time.

Next, add the ground walnuts and use your hands to form the mixture into a smooth dough. Leave the dough to rest in a plastic food bag in the fridge for 30 minutes, then roll it out on a lightly floured work surface to a round approximately 8 inches (20 cm) in diameter.

Now, using the 1¾ inch (4.5 cm) cutter, cut out approximately 20 rounds, re-rolling the trimmings. Place them on the lightly greased baking sheet and bake in the oven for 45 minutes. Cool them for 5 minutes before transferring to a wire rack. When completely cool, dust them with icing sugar and store in an airtight container.


Czech Walnut Wreath Cookies : Chocolate-Filled Walnut Cookies (With images) | Czech . : Before adding raisins, i split the batter and added mini chocolate chips then raisins to the.

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The ultimate paleo walnut cookies. These crunchy, nutty treats are perfect with a cup of coffee or tea and are easy to make! Czech walnut wreath cookies : The wood is organic czech walnut that they grow themselves. In the kitchen with siobhan w. 459 results for cookies wreath. Remove round cutter, and place red hot candy. If you love a moist, chewy oatmeal cookie, you'll just love these! Roll dough into balls a little smaller than walnuts. These christmas wreath cookies are the cutest addition to any holiday table, and they're so easy to make. Vanilla cookies topped with buttercream frosting and sprinkles. Sift additional powdered sugar over the cookies, if. Wreath cookies + printable gift box labels.

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Check out our walnuts wreath selection for the very best in unique or custom, handmade pieces from our shops. Like this walnut wreath i made and turned into an advent centerpiece. I am so glad that my contributor siew loon is back from her long another recipe from my grandmother. I've been finding myself drawn towards a more traditional holiday style this year. If you are new, my name is andrea and i'm so happy you are checking my channel!

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Add flour mix to peanut butter, mix in the walnuts. Toss the warm cookies in the powdered sugar. Czech walnut wreath cookiesczech walnut wreath cookies : Separate dough into 4 parts. Roll dough into balls a little smaller than walnuts.

Source: www.thespruceeats.com

The wood is organic czech walnut that they grow themselves. Dip the balls in egg white, then roll them in the chopped walnuts. 459 results for cookies wreath. What a fabulous idea to make an ornament wreath cookie using lots of different colorful sugar pearls and sprinkles! (because the cookie dough has to be chilled after it's piped into wreaths, the more baking sheets you have, the faster the cookies can be made.

What a fabulous idea to make an ornament wreath cookie. Yet put them together and they create the cutest little display for your christmas table! These cookies definitely fulfill my love for easy design cookies alone. 459 results for cookies wreath. These christmas wreath cookies are the cutest addition to any holiday table, and they're so easy to make.

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#czechrepublic #prague #cookies welcome to my channel!

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How to make double chocolate cookies with lots of walnuts.

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Actually, 3 main ingredients, if you are not counting the cinnamon and.

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Source: www.slovakcooking.com

Roll each part and pat on ends to make flat.

Sift additional powdered sugar over the cookies, if.

Yet put them together and they create the cutest little display for your christmas table!

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Drop spoon size balls on cookie sheet.

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Source: www.slovakcooking.com

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Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 0 min
  • Total Time: 10 minutes
  • Yield: 10 portions 1 x
  • Category: Dessert
  • Cuisine: Greek

Description

For all the chocolate lovers..A mouthwatering all-weather Greek chocolate and biscuits dessert (Mosaiko)! Soft, creamy and with a crunchy bite.. And best of all? Ready in 10 minutes!

Ingredients

  • 250g unsalted butter, melted ( 9 ounces )
  • 200g icing sugar ( 7 ounces )
  • 3 tbsps cocoa powder
  • 2 eggs extra fresh, free range eggs (separated into whites and yolks)
  • 2 tbsps cognac or orange juice
  • 1 tsp vanilla extract
  • 300g Petit beurre, crushed ( 11 ounces )
  • a pinch of salt
  • a pinch of sugar

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Instructions

  1. To prepare the mosaiko, separate the eggs into whites and yolks.
  2. Add the egg whites, a pinch of salt and a pinch of sugar in the mixer’s bowl. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until white and foamy. Add 35g icing sugar and whisk until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). You can use either pasteurised eggs or pasteurise them before using them.
  3. In the meantime melt the butter. Pour the melted butter into a large bowl, add the icing sugar, the cocoa powder, the vanilla extract and whisk to combine. Add the egg yolks and whisk. Add the meringues and blend with light circular movements. At the end add the crushed biscuits and mix.
  4. Layer a rectangular baking cake tin with some plastic wrap and pour in the mixture. Place in the fridge or the freezer for 1-2 hours.
  5. Turn the form upside down onto a platter remove the plastic wrap and serve the mosaiko in slices with some vanilla ice cream. Store in the fridge.

Nutrition

  • Serving Size: 1 piece
  • Calories: 374kcal
  • Sugar: 22.6g
  • Sodium: 538.9mg
  • Fat: 24.2g
  • Saturated Fat: 14.2g
  • Unsaturated Fat: 8.3g
  • Trans Fat: 0g
  • Carbohydrates: 37.1g
  • Fiber: 1.2g
  • Protein: 4.1g
  • Cholesterol: 91mg

Keywords: Mosaiko recipe, Greek Chocolate Dessert

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Eli K. Giannopoulos

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3 Comments

To Dawn (what a great name!) Mitropoulos – this isn’t a hugely popular sweet in Greece, but it is definitely something they make. A woman there showed me how to make it 30, 35 years ago. So it’s at least that old. Enjoy! And when you serve this to your “pethera,” be sure to tell her, “Kali orexi!”

This looks wonderful. And fun to make! Thanks!

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Dark Chocolate Walnut Cookies

Yield Makes 2 dozen cookies

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • soy-free
  • red-meat-free
  • Calories 267
  • Fat 15.5 g (23.9%)
  • Saturated 7.6 g (37.8%)
  • Carbs 32.2 g (10.7%)
  • Fiber 2.4 g (9.6%)
  • Sugars 20.8 g
  • Protein 3.8 g (7.6%)
  • Sodium 141.9 mg (5.9%)

Ingredients

unbleached all-purpose flour

(1 1/2 sticks) unsalted butter, softened to room temperature

good-quality bittersweet or semi-sweet chocolate morsels or chopped chocolate pieces

Flaky sea salt, such as Maldon

Instructions

Preheat oven to 375°F with a rack in the center of the oven. Line a cookie sheet with a piece of parchment, or a baking mat.

Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl.

In a stand mixer or with a hand-held electric mixer on medium speed (or by hand) beat together the butter, brown sugar, and vanilla until fluffy and uniform in color. Add the eggs one at a time, beating until combined. Reduce the speed to low and add the dry mixture, mixing until just combined. Add the chocolate and walnut pieces, and stir to combine.

Drop heaping tablespoons of dough on the baking sheet, leaving at least 2 inches of space in between. Sprinkle a small pinch of salt on top of each cookie.

Bake until puffed, but still soft and slightly shiny in the middle, about 12 minutes. Transfer the cookies to a cooling rack. Serve warm, or store at room temperature for up to 3 days in an airtight container.


Easiest Way to Prepare Chocolate Walnut Banana Bread Delicious

Chocolate Walnut Banana Bread – Cocoa powder and chocolate chips take this banana bread recipe to a whole new level. This easy quick bread is moist, tender, and a chocolate I am super excited to share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it is finally perfection. Parsley has a light, fresh flavor and is very popular in Western cooking. It works well in soups and sauces, or simply sprinkled over a dish to add a burst of color.

The chocolate put the bread positively off the charts. I have made this several times and it always comes. Add the bananas and stir until incorporated. Tasty Chocolate Walnut Banana Bread recipe and method is really a culmination of the small recommendations I have discovered over the past 6 years. Chocolate Walnut Banana Bread happens to be a weekend preparing project, which will be to say you`ll need a handful of hours to complete it, but after you`ve got the technique down you can fry more than one order at the same time for family picnics or just to possess cold leftovers to eat from the fridge on a whim.

Today, I am going to teach you steps to make Chocolate Walnut Banana Bread for Mom with simple ingredients, exactly like Chinese restaurants. My Chocolate Walnut Banana Bread recipe is the greatest in the world!

I will even teach you how to utilize up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for your family!

I tried applying slightly less water than normal, that has been proposed elsewhere. It helped a little often, but different times, I’d to add more and more water while the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I included later.

Why must Chocolate Walnut Banana Bread?

Whether you reside all on your own or are an active parent, finding the full time and power to organize home-cooked dinners can look such as a difficult task. At the conclusion of a hectic time, eating dinner out or ordering in might experience such as the fastest, easiest option. But comfort and prepared food can take a significant toll on your mood and health.

Eateries frequently serve more food than you ought to eat. Many restaurants offer amounts which are two to three times greater compared to the advised dietary guidelines. That encourages you to eat more than you’d at home, adversely affecting your waistline, blood pressure, and risk of diabetes.

When you ready your possess meals, you’ve more control over the ingredients. By preparing for yourself, you are able to ensure that you and your household eat new, wholesome meals. This can help you to check and feel healthier, increase your power, support your weight and mood, and boost your rest and resilience to stress.

You can make Chocolate Walnut Banana Bread using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate Walnut Banana Bread:

  1. You need 2 cups of all purpose flour.
  2. It’s 1 teaspoon of baking powder.
  3. It’s 1/4 teaspoon of kosher salt.
  4. You need 1/2 cup of butter (room temperature).
  5. You need 3/4 cup of light brown sugar.
  6. Prepare 2 of eggs.
  7. It’s 3 of large very ripe bananas (don't mash until ready to mix).
  8. Prepare 1 tablespoon of vanilla extract.
  9. Prepare 1/3 cup of unsweetened cocoa powder.
  10. It’s 1/2 cup of chopped walnuts.

Mix in the flour mixture until just incorporated with a spatula. Pour in the walnuts and chocolate chips and gently fold into mixture. Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. This is the best banana bread recipe ever!

Chocolate Walnut Banana Bread step by step:

  1. Preheat oven to 350° & spray a glass 9×5 loaf pan with non stick spray..
  2. In a large bowl sift together all the dry ingredients except walnuts (flour, salt, baking powder, and cocoa.) I sifted mine 3 times. This will ensure all your ingredients mix well and you won't overwork the batter..
  3. In a separate bowl use a hand mixer to blend all the wet ingredients until smooth (eggs, butter, vanilla, and brown sugar.) Set aside and mash your bananas with a fork (a few chunks are ok.) Once mashed combine bananas with the wet ingredients. Add the walnuts and give a quick stir..
  4. Slowly add the dry ingredients to the wet. I recommend doing this in batches. I did 4 batches, gently folding each with a spatula. Stir just enough to combine. You don't want to overwork the batter because it will result in a dense bread. Pour into prepared dish and place on center rack in oven..
  5. Bake at 350° for about an hour. Check for doneness by inserting a small knife or a wooden skewer into the center. It's done if it comes out clean. Ovens vary so cooking time may be a little different..
  6. Remove from oven and let cool in pan for 30 minutes. After that remove from pan and cool for another hour on a rack..

I also added walnuts and the crunch gave a nice touch to the otherwise dense banana texture. This delicious chocolate walnut banana bread is a yummy way to use very ripe bananas that would otherwise go to waste. I love me some banana bread in the mornings with my coffee. A little melted butter on top and I'm in breakfast heaven! One Bowl Chocolate Chip Banana Bread.

It’s cheaper to eat fast food than Chocolate Walnut Banana Bread

At first glance, it might appear that consuming at a fast food cafe is less costly than making a home-cooked meal. But that’s seldom the case. A examine from the College of Washington College of Community Health unveiled that folks who make at home generally have healthier over all diet plans without larger food expenses. Another examine unearthed that repeated house cooks spent about $60 each month less on food than those who ate out more often.

I don’t understand how to make Chocolate Walnut Banana Bread

  • If you’re threatened by the prospect of organizing a home-cooked food, it’s essential to consider that preparing is no correct science.
  • It’s usually completely OK to omit an element or substitute something for another Chocolate Walnut Banana Bread.
  • Search on the web or obtain a simple cookbook for simple recipe ideas.
  • As with anything, the more you make, the greater you’ll become. Even if you are a complete beginner in the kitchen, you’ll soon master some rapid, balanced meals.

What formula must I take advantage of for Chocolate Walnut Banana Bread?

Natural oils like canola, vegetable and peanut gas have higher smoking points, making them perfect for frying chicken. Find out about selecting the best oil for frying.

What should and mustn’t be done when cooking Chocolate Walnut Banana Bread

  • Make sure every thing is frozen in a sealable jar or bag.
  • Beef particularly must be properly wrapped.
  • Make bread straight from freezer, anti-waste campaign urges.
  • Remember that anything that’s a hig
    h water content, like lettuce, will not be a similar following being icy and then defrosted.
  • Make an effort to freeze everything when at their freshest. Defrost meat totally before cooking, but other things such as bread for toasting may be prepared right from the freezer.
  • Never refreeze raw beef that has been icy and then thawed – you are able to, nevertheless, freeze cooked meat that was frozen when raw.
  • Make sure the fridge isn’t loaded so complete that air can’t circulate.

Techniques for starting!

Begin with fresh, balanced ingredients. Baking sweet goodies such as for example brownies, cakes, and biscuits won’t help your health or your waistline. Similarly, putting an excessive amount of sugar or sodium can change a wholesome home-cooked meal into an detrimental one. To ensure meals are great for you along with being tasty, focus on healthy elements and quality with spices rather than sugar or salt.

Inventory through to staples. Substances such as for example grain, rice, coconut oil, herbs, flour, and stock cubes are staples you’ll probably use regularly. Keeping drinks of tuna, beans, tomatoes and bags of icy greens on hand could be helpful in rustling up rapid foods when you’re pushed for time.

Provide your self some leeway. It’s fine to burn up the rice or over-cook the veggies. After a few attempts it are certain to get simpler, quicker, and nicer!


Walnut Biscuits

I’ve mentioned Granny’s little book of recipes before filled to the brim with all her classic recipes – from shortbread, to pancakes, it houses all Granny’s biggest crowd pleasers. Walnut Biscuits are no exception. Lovely little biscuits with a nice wee bit of history behind them.

Granny first started making Walnut Biscuits as a teenager when she worked in a local coffee shop – her first full time job, circa 1976. They were always a favourite with the cafe-goers, particularly with a cuppa. Sweet, buttery and melt-in-the-mouth – it’s really is no wonder they were such a crowd pleaser.

As well as being truly scrumptious, Granny’s Walnut Biscuits are also incredibly easy to make. They’re the perfect recipe to bake with kids and they’re also very versatile and lend themselves to all different kinds of nuts. Walnuts happen to be my favourite nut but why not give them a try with pecans, peanuts or even pistachios?

Granny’s Top Tips

♥ Don’t over-chop your walnuts – you want them to give a bit of bite to your biscuits.