Tag: Nut

Nut Free Pumpkin Fruitcake by Gordon Ramsay

Nut Free Pumpkin Fruitcake



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Studded generously with dried mixed fruits, this nut-free, deliciously dense and rich pumpkin fruitcake is easily made well in advance, which saves you valuable time when entertaining, and perfect with your morning or afternoon cuppa too. For extra depth and flavour, soak dried fruits in the alcohol of your choice (Port, rum, brandy or whisky-based liqueur) a week prior to making the cake. If you don’t want to bake this in a cake pan, try to divide the batter in 6 jumbo muffin cups and bake for 40-50 minutes. Test for doneness by placing a wooden skewer in center of muffin. If it comes out clean, it is done. Be careful not to over bake. The cake will keep in an airtight container for up to 1 week and much longer if you use alcohol.

  • 250 g White spelt flour
  • 12 g Baking powder
  • 1/3 tsp Salt
  • 250g Butter, softened
  • 200 g Coconut sugar
  • 2 Large eggs, room-temperature
  • 1 tsp Vanilla paste
  • 220 g Hokkaido pumpkin puree (butternut squash would work great too)
  • 500 g Dried mixed fruit (I used a mix of ginger, apricot and cranberry)
  • 60 ml 3.5% Milk, room-temperature
  1. Grease a 22cm heart shaped or round spring-form pan thoroughly. Preheat the oven to 160C/320F.
  2. Whisk together the spelt flour, baking powder and salt together.
  3. Using an electric mixer, beat butter and coconut sugar until pale and creamy. Add eggs, one at a time, beating well after each addition until well combined.
  4. Add in vanilla paste, pumpkin puree and mixed fruits and stir until combined. Alternately fold in spelt flour mixture and milk until combined. The batter is rather thick.
  5. Spoon the batter into prepared pan and smooth surface. Bake for 1½ hours or until a skewer inserted into centre comes out clean.
  6. Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

EASY CHOCOLATE NUT CLUSTERS – Butter with a Side of Bread by Gordon Ramsay

EASY CHOCOLATE NUT CLUSTERS - Butter with a Side of Bread


Chocolate Nut clusters are a fun & simple holiday treat! Salted Nuts covered in rich chocolate cooled & set into perfect candy clusters for gift trays!

Easy Chocolate Nut ClustersThese super easy, bake-free little treats are the perfect addition to any Holiday Party or gift tray. Use them in your next cookie exchange or simply dress them up in a gift box and deliver to family and friends for the holidays. Everyone will enjoy the thoughtful gesture and these delicious chocolate clusters.

What Are Chocolate  Nut Clusters?

They’re exactly that! A handful of mixed nuts tossed together in melted chocolate and then scooped into little mounds to harden. Tasty chocolate covered mixed nuts are a fun way to enjoy a salty and sweet treat.

Easy Chocolate Nut ClustersNut Cluster Ingredients

Chocolate Chips: You want to use 1 package of milk chocolate chips, but other chocolate varieties can be used for a change of flavor.

Semi Sweet Baking Chocolate: This is the bar of chocolate in the baking aisle, not the baking cocoa. You want 4 ounces (about half a bar) to help deepen the chocolate flavors.

Oil: Using 1 teaspoon of coconut oil or even shortening will help to melt the chocolate down so that it’s nice and creamy.

Mixed nuts: Use your own selection of your favorite nuts, salted or unsalted to get a treat you know you’ll like! You’ll need two cups worth!

Easy Chocolate Nut Clusters ingredientsHow to Make Chocolate Salted Nut Clusters using a Double Boiler

Make a double boiler for melting the chocolate by taking a saucepan and bringing 2 quarts of water to a boil, reduce to a simmer. Place a glass bowl of the same size or slightly smaller inside the simmering water. No water should be in the bowl- it just sits on top of the boiling water.

Place the milk chocolate chips and the baking chocolate inside the waterless pot and stir until melted.

Add in the 2 cups of mixed nuts and stir until completely coated.

NOTE: If your stove has a “Melt” setting- skip the double broiler and just add chocolate to a medium sized saucepan instead. (NO WATER NEEDED!)

Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.

Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

how to make Easy Chocolate Nut ClustersHow to Make Chocolate Nut Clusters using a Microwave

Place all of the chocolate in a medium sized glass or ceramic bowl. Microwave on high for 1 minute 30 seconds. Let sit 3-4 minutes, in the microwave. Stir gently. Add time in 30 second intervals, letting chocolate sit for 2-3 minutes after each warming segment before stirring.

Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.

Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.

Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

how to make Easy Chocolate Nut Clusters

Easy Chocolate Nut Clusters

Chocolate Mixed Nut Clusters

Chocolate Nut clusters are a fun & simple holiday treat! Salted Nuts covered in rich chocolate cooled & set into perfect candy clusters for gift trays!

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Course: Candy, Chocolate

Cuisine: American

Keyword: Mixed Nut Clusters

Servings: 20

Calories: 206kcal

Ingredients

  • 12 oz milk chocolate chips
  • 4 oz semi sweet baking chocolate
  • 1 tsp coconut oil or shortening
  • 2 cups mixed nuts salted

Instructions

How to Make Chocolate Mixed Nut Clusters using a Double Boiler

  • Make a double boiler for melting the chocolate by taking a saucepan and bringing 2 quarts of water to a boil, reduce to a simmer. Place a glass bowl of the same size or slightly smaller inside the simmering water. No water should be in the bowl- it just sits on top of the boiling water. 

  • Place the milk chocolate chips and the baking chocolate inside the waterless pot and stir until melted.Add in the 2 cups of mixed nuts and stir until completely coated.

  • NOTE: If your stove has a “Melt” setting- skip the double broiler and just add chocolate to a medium sized saucepan instead. (NO WATER NEEDED!)

  • Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets. Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

How to Make Chocolate Nut Clusters using a Microwave

  • Place all of the chocolate in a medium sized glass or ceramic bowl. Microwave on high for 1 minute 30 seconds. Let sit 3-4 minutes, in the microwave. Stir gently. Add time in 30 second intervals, letting chocolate sit for 2-3 minutes after each warming segment before stirring. Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

  • Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.

  • Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

Nutrition

Calories: 206kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Easy Chocolate Nut Clusters

Can I use peanuts instead of mixed nuts?

Yes, if you don’t want to use mixed nuts or you happen to have peanuts on hand then they can be used. Peanut chocolate clusters taste delicious!

How to store chocolate covered nuts

These nuts will do best if kept stored inside of an airtight container in the fridge for up to 2 weeks. While they can survive at room temperature as well, they are best tasting when cold. Plus side, you don’t have to worry about chocolate melting either!

Chocolate Nut clusters are a fun & simple holiday treat! Salted Nuts covered in rich chocolate cooled & set into perfect candy clusters for gift trays!

Chocolate mixed nut clusters are a fun & simple holiday treat! Salted Nuts covered in rich chocolate cooled & set into perfect candy clusters for gift trays!

Twisted Brazil Nut Bread by Gordon Ramsay

Twisted Brazil Nut Bread



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

I’m especially fond of making specialty breads like this one and find that they make excellent Christmas gifts for family and friends. It’s basically just a sweet yeast dough filled with a luscious Brazil nut filling, which is rather easy to prepare too, and shaped into a beautiful twist, adding a touch of elegance to any festive table.

  • 120 ml Milk, at 28C/82F
  • 15 g Fresh yeast, crumbled
  • 50 g Sugar
  • Pinch of salt
  • 350 g All-purpose flour
  • 80 g Butter, diced and at room-temperature
  • 2 Egg yolks
  • 250 g Brazil nuts, toasted and ground
  • 50 g Coconut sugar
  • 1 tbsp Freshly grated lemon zest
  • 2 tbsp Rum
  • 50 ml Whipping cream
  • 2 Egg whites
  • Pinch of salt
  1. Heat the milk in a saucepan over low heat to 20C/82F. Crumble the fresh yeast into the lukewarm milk together with 1 teaspoon of the coconut sugar. Set aside for 10 minutes or until bubbles appear on surface.
  2. In the bowl of your stand mixer, sift in the flour and add remaining sugar, and salt. Add in diced butter, egg yolks and the yeast mixture. Mix at slow speed until everything comes together. Increase the speed and knead until smooth and elastic, about 7 minutes.
  3. Turn out the dough and shape into a dough ball. Brush the mixing bowl lightly with oil to grease. Return the dough to the bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm, draught-free place to prove until dough doubles in size, 1-2 hours.
  4. Meanwhile prepare the filling. Mix together the ground Brazil nuts, coconut sugar, and lemon zest in a mixing bowl. Stir in rum and cream until combined. Whip the egg whites and salt until stiff. Fold the whipped egg white into the nut mixture until well blended. Cover with a plastic film and set aside.
  5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 10 minutes or until smooth. Set aside for 10 minutes to rest.
  6. Line a 26cm springform pan with baking paper. Set aside. Roll dough on a lightly floured surface into a rectangle, roughly 50×25-cm. Spread the prepared nut mixture evenly over dough, leaving 1cm border around edges. With the long edge facing you, tightly roll up dough in jelly roll fashion. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Form into a wreath by firmly pinching two ends together. Gently transfer the wreath into the prepared pan.
  7. Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Bake in centre of oven until bread is deep golden, about 35 minutes. Cool slightly. Dust with icing sugar before serving.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

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