Cooking for Seven

Devil’s Food Cake

Chocolate & Almond Biscotti

Macadamia Nut Brownies

Milan Cookies

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Happy Valentine’s Day!

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A few weeks ago, I learned about Superior Nut: a company started in 1929 that provides gourmet nuts, dried fruits, and chocolates. They showed an interest in my blog, and graciously sent me a sampling of their nuts to taste and review.

What initially impressed me about the nuts was the size - larger than most that I normally find at the supermarket. The flavor and texture of the nuts are very good. It was hard to keep from munching on them before this review was finished. *Blushes*

These roasted tamari almonds are made with organic, wheat free soy sauce which is slowly fermented over two summers! They make a delicious snack.

The very kind people over at Superior Nut sent me so many delicious nuts that it was very hard for me to decide what to make with them. I wasn’t very familiar with cooking with macadamia nuts, but I have always been slightly fascinated with them. So I decided to try them!

Am I glad I did! These brownies were about the best I’ve ever made. The macadamia nuts were mild enough not to detract from the chocolate flavor yet tasty enough to add a special touch. Of course, you could substitute any other kind of nut you wish, but I highly recommend macadamia nuts.

m

Macadamia Nut Brownies

Adapted from Betty Crocker

Ingredients:

• 4 ounces unsweetened chocolate
• 2/3 cup butter
• 2 cup sugar
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped roasted and salted macadamia nuts plus extra for garnish (optional)

Directions:

1) Preheat oven to 350° F. Butter a 13×9x2-inch baking pan.

2) Melt the chocolate and butter in a large heavy bottomed saucepan over low heat, stirring frequently to make sure the chocolate doesn’t burn. Mix in sugar, eggs, and vanilla. Stir in flour, baking powder, salt, and nuts. Spread in pan. Sprinkle with remaining nuts.

3) Bake in preheated oven for approximately 30 minutes, or until the brownies begin to pull away from the sides of the pans. Do not overbake. Remove from oven and cool slightly. Cut into bars and serve warm or at room temperature. Store in an airtight container.

Makes approximately 24 bars

m

I have so many delicious nuts that I may have to share another recipe with you…

One evening, when I was in one my baking moods, I felt like making something special for breakfast. I saw these over at Smitten Kitchen and decided that they needed to be made. Of course I made my usual adjustments - whole wheat flour and a natural sweetener. I also left out the lemon zest (as we had none).

To be honest, I thought these bars were a little on the tart side. However, I was overall very pleased with them, and will most likely try them again.

We served them with both liquid and whipped cream. Delicious.

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Raspberry Crumb Breakfast Bars
Adapted from Smitten Kitchen

Ingredients:

For the crust and crumb:
1 1/2 cups (6 ounces) Whole Wheat Pastry Flour
1 cup Demerara sugar or Sucanat or rapadura
1 1/4 cups rolled oats
3/4 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup Demerara sugar or Sucanat or rapadura
1/2 teaspoon cinnamon
2 tablespoons Whole Wheat Pastry Flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Directions:

Make the crust and crumb:

1) Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass baking dish. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. This will make it easy to remove the bars from the pan after they have baked.

2) Put the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

3) Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling:

4) In a medium bowl, whisk the sugar, cinnamon, and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars:

5) Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

6) Bake for 35 to 45 minutes, rotating the pan halfway through baking, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares. Serve plane or with liquid or whipped cream. The bars can be stored in the refrigerator in an airtight container for up to two days.

m