Tag Archives: walnuts

My Chocolate Fudge Brownies

No matter what brownie recipe I try, I always go back to this one – it is a great recipe that serves up a cakey yet fudgy brownie that does not skimp on the chocolate flavor. The other great thing about this recipe is that is it ONE POT for prep – that’s it. And the baking pan stays clean because you line it with foil.

My Chocolate Fudge Brownies
My Chocolate Fudge Brownies

24 servings
211 calories per serving

1 c walnuts, chopped
2 sticks of butter
2 c semi-sweet chocolate morsels
1 c sugar
4 large eggs
1 t vanilla
1 ¼ c flour

Preheat oven to 350 degrees. Line a 13×9 pan with foil extended over the long side edges so you can grab the foil and pick up the whole brownie after it cools. Melt the butter in a pan on the stove and add chocolate and stir until all melted. Remove from heat and stir in sugar. Then add in eggs one at a time (just stirring with a wooden spoon). Stir in vanilla and then stir in flour in 4 batches. Pour into foil lined pan and sprinkle with walnuts. Bake 20-25 minutes. Do not overcook.

Candied Walnuts

Think Cinnamon Toast Crunch Cereal – that is the flavor you get from this deliciously sweet treat. You can add or remove flavorings as you see fit – I added bunch more cardamom than the recipe calls for because I am addicted to it’s flavor 🙂 This is a perfect healthy treat with tons of MUFA for you ! The won’t last long – you might want to make 2 batches !

Candied Walnuts
Candied Walnuts

Makes 5 cups
2 T nuts = 129 calories

1 egg white
1 t water
5 c walnut pieces
1 c sugar
1 t cinnamon
1/4 t nutmeg
¼ t cardamom
1/8 t ground cloves
½ t salt
Pam

Preheat oven to 325 degrees. Spray a baking sheet with pam. Mix egg white with water and add nuts and mix well. Combine spices and toss with nuts. Spread on pan and cook 30 minutes. Cool completely and store in an airtight container.

Chewy Coconut Bars

This has just a small bit of cake to hold together the yummy coconut, nuts and raisins. It’s a perfect dessert with just a hint of sweetness.

Chewy Coconut Bars
Chewy Coconut Bars

16 servings
136 calories per serving

2 eggs
18 packets Equal
¼ t maple flavoring
½ c margarine, melted
1 t vanilla
½ c flour
1 t baking powder
¼ t salt
1 c coconut, finely chopped
½ c chopped walnuts
½ c raisins
Pam

Preheat oven to 350 degrees. Beat eggs, equal and maple flavoring. Mix margarine and vanilla. Combine flour, baking powder and salt and stir into egg mix. Add coconut, walnuts and raisins. Spray an 8 inch square baking pan with Pam. Spread mix in pan and bake about 20 minutes or until a toothpick inserted comes out clean. Cool on wire rack and then cut into 16 bars.

Ravioli with Mushroom Sauce

This dish has a great cream sauce that goes perfectly with the ravioli. I bet that the dish would be great with a mushroom ravioli substituted. It’s a heavier dish, but certainly within the calories and sometimes you just gotta splurge !

Ravioli with Mushroom Sauce
Ravioli with Mushroom Sauce

2 servings
367 calories per serving

2 c refrigerated fresh cheese ravioli
½ c sliced mushrooms
1 T chopped shallots
1 T pine nuts or walnuts
1 T chopped yellow bell pepper
1 T chopped red bell pepper
1 t oil
2 t cornstarch
½ chicken broth
¼ c fat free half and half
1/8 t salt
1/8 t pepper
Optional – grated parmesan

Cook ravioli according to package instructions. Spray a skillet with Pam and cook mushrooms, shallot, nuts and peppers in oil until tender – add a little hot water if they start to dry out. Mix cornstarch, broth and half and half with the salt and pepper and then gradually stir into the pan. Bring to a boil and then reduce heat and cook 2 minutes or until sauce is thickened. Serve mixed with drained ravioli. Sprinkle with parmesan cheese.

Coconut Fudgies

There is nothing quite as decadent as chocolate. Make it fudgy by adding in marshmellows and evaporated milk, and it is just sinful ! If you don’t like coconut, leave it off – if you want different nuts, go for it. But don’t skip this recipe – this is a real winner !

Coconut Fudgies
Coconut Fudgies

32 servings
240 calories per serving

1 c butter, divided
14 Honey Grahams, finely crushed
1 c sugar
5 oz. evaporated milk
10.5 oz. package mini marshmellows
12 squares Baker’s semi-sweet chocolate, coarsely chopped
1 c chopped walnuts
1 c coconut, toasted
Pam

Line a 13×9 pan with aluminum foil making sure it folds up over the ends so you can use it to lift out the dessert later. Spray the foil with Pam. Melt ¾ c butter and mix in the crumbs then press into the bottom of the pan to make a crust. Bring the rest of the butter, sugar, milk and marshmellows to boil, stirring constantly then add chocolate and stir until melted. Pour over the crust and top with the nuts and coconut then refrigerate 2 hours.

(To toast the coconut, simply place it in a hot skillet and stir frequently until it gets brown and toasty)

Bananas with Yogurt and Honey

Cooking the bananas first brings out all the sweetness – so when you add in the tangy Greek yogurt, the 2 offset each other and you get a wonderful tasting breakfast or snack. The honey and nuts make a perfect topping.

Bananas with Yogurt and Honey
Bananas with Yogurt and Honey

4 servings
240 calories per serving

2 ripe bananas, peeled
2 ¼ c plain Greek yogurt
2 T honey
2 T chopped almonds or walnuts

Preheat oven to 400 degrees. Wrap the bananas in foil and bake 20 minutes then cool completely. Place banana in a bowl and mash with a fork. Add yogurt and gently fold then spoon into cups and sprinkle with nuts and drizzle with honey.

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