Tag: Nut

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

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES by Gordon Ramsay

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES


Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

Coconut Macadamia Nut Chocolate Chip CookiesThese coconut cookies are tender, soft, and sweet. Make them bigger or smaller depending on how soft or many you want out of each batch. Share them with others, or keep them for yourself, I won’t judge.

Coconut Macadamia Nut Cookies

While in the mood for incredible cookies, I stumbled upon Mrs. Fields recipe for coconut macadamia nut cookies and the true gem that they are. We tried a few variations, but kept coming back to the original recipe~ it’s that good.

Normally I stick to the standard 1″ sized cookies but there’s something really special about making these the larger 2″ size. The butter in the recipe makes the edges of the cookie crispy while the inside is soft and chewy. I put baking times for both sizes though so you can choose what you’d like to do. {Pssst- make the larger sized ones!}

Coconut Macadamia Nut Chocolate Chip CookiesCan you freeze chocolate chip macadamia nut cookies?

Absolutely, and they freeze pretty well too! Simply let them cool completely before storing in an airtight container for up to 3 months. To thaw and eat just place the cookies on the counter for a few hours.

Can I use a different type of chocolate chip?

Of course! White chocolate chips, milk chocolate or even dark chocolate chunks all go great with this fabulous flavorful cookie recipe! Pick the chip you like the best or mix and match for a unique experience.

Coconut Macadamia Nut Chocolate Chip Cookies ingredientsMacadamia Nut Cookie Ingredients

Here’s what you’ll need:

-2 cubes melted butter (you can use half coconut oil if you’d prefer!)

-all purpose or bread flour

-salt & baking soda

-granulated sugar and brown sugar

Coconut Macadamia Nut Chocolate Chip Cookies

-1 egg and 1 egg yolk

-milk

-vanilla extract

-semi-sweet chocolate chips

-shredded sweetened coconut (toasted or plain)

-macadamia nuts, loosely chopped (you want nice, big chunks)

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.How to Make Coconut Macadamia Chocolate Chip Cookies

Preheat oven to 375F degrees.

Using an electric mixer, blend the sugars and the butter until they are creamy and smooth.

Add in the eggs, vanilla, and milk; mix to combine on medium speed until smooth.

Slowly add in the flour, salt, and baking soda; mix until well combined. On low speed, stir in chocolate chips, coconut, and nuts.How to make Coconut Macadamia Nut Chocolate Chip Cookies

Using a 2″ cookie scoop, spoon the dough onto parchment lined cookie sheets. You can fit 6 cookies per sheet.

Stick the tray in the freezer for 10 minutes. After the dough has chilled, bake the cookies for about 15 minutes, checking on the cookies after 10 minutes and then rotating the tray to ensure even browning. This recipe makes 12-13 cookies.

If you opt to make the 1″ cookies, chill for about 5 minutes and then bake for about 10 minutes.

Coconut Macadamia Nut Chocolate Chip Cookies

Coconut Macadamia Nut Chocolate Chip Cookies

Coconut Macadamia Chocolate Chip Cookies

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center. 

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Keyword: Coconut Macadamia Nut Chocolate Chip Cookies

Servings: 18

Calories: 399kcal

Ingredients

  • 1 cup butter, melted
  • 2 1/4 cups all purpose flour or bread flour
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1 1/4 cup packed brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 tbsp milk
  • 1 1/2 tsp vanilla extract
  • 2 cups semi sweet chocolate chips
  • 1 cup shredded sweetened coconut (toasted or plain)
  • 1/2 cup macadamia nuts, loosely chopped (you want nice, big chunks)

Instructions

  • Preheat oven to 375 degrees.

  • Using an electric mixer, blend the sugars and butter until creamy and smooth.

  • Add in eggs, vanilla, and milk; mix to combine on medium speed until smooth. Slowly add in flour, salt and soda; mix until well combined.

  • On low speed, stir in chocolate chips, coconut, and nuts.

  • Using a 2″ cookie scoop, spoon dough onto parchment lined cookie sheets, 6 cookies per sheet. Stick tray in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning.

  • If you opt to make the 1″ cookies, chill about 5 minutes and then bake for about 10 minutes. 

Notes

Note: Because of the amount of butter in them, these cookies turn out a tad bit darker than most other cookies. It’s okay. Mrs. Fields’ turned out the same way. I promise you didn’t over bake them. Yields 12-18 cookies, depending on if you use a medium or large cookie scoop!

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 270mg | Potassium: 198mg | Fiber: 3g | Sugar: 26g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

Coconut Macadamia Nut Chocolate Chip Cookies

What’s the difference between bread flour and regular flour?

Bread flour has a higher protein content which gives baked goods a better rise. This means that if you use it for the cookies the flavor will be a little different, and the cookies will be fluffier and taller too.

Can I freeze my cookie dough for later?

If after making the cookies you want to only bake a few or save it for a later time, go right ahead. Freeze the dough flat on a baking sheet until solid and then transfer to a baking sheet. When you’re ready to bake, place them on a baking sheet, and preheat the oven. By the time the oven is preheated the cookies should be thawed enough to bake as directed above.

Coconut Macadamia Nut Chocolate Chip CookiesHow long do these cookies last?

Not long! Haha! Honestly, if you kept them in an airtight container on the counter the shelf life is about 5 days, but with this recipe making a small batch and tasting so gosh darn good, it’s hard to see them lasting that long!

Other incredible cookie recipes you’re going to love!

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

With chocolate chips, shredded coconut, and chopped macadamia nuts, these coconut macadamia nut cookies are incredible. Simply irresistible and when you try one, you’ll see that for yourself.

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

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SALTED NUT ROLL BARS – Butter with a Side of Bread by Gordon Ramsay

SALTED NUT ROLL BARS - Butter with a Side of Bread


Salted Nut Roll Bars are just like the delicious candy bar we all know and love in a simple bar. This easy Salted Nut Roll Bar Recipe is layers of roasted peanuts and a creamy peanut butter center that is a tastebud treat with every bite!

salted nut roll bars

This recipe is so simple and an absolute crowd pleaser! Everyone always loves this recipe because it is so dang good and unique. Bring this to your next get together and come home with an empty dish!! People go crazy over this sweet and salty treat!

slice of a salted nut bar

What is a Salted Nut Roll Bar?

Salted Nut Rolls are a delicious candy bar that is rolled in peanuts with a creamy nougat center. I have recreated those into a simple bar recipe that will feed a crowd! These Salted Nut Bars have a layer of dry roasted peanuts on the bottom, then topped with a peanut-caramel nougat center and another layer of peanuts on top. Every bite is a creamy, crunchy treat.

bowls of marshmallows, peanuts, peanut butter chips, sweetened condensed milk

Ingredients for Salted Nut Roll Bars Recipe

  • Butter (I used salted for this recipe)
  • Marshmallows
  • Peanut Butter Chips
  • Sweetened Condensed Milk
  • Dry Roasted Peanuts

layer of peanuts topped with caramel topping

How to Make Salted Peanut Roll Bars

To make this easy no bake Salted Nut Roll Bar Recipe is very simple and only requires a few ingredients.

To start, begin with the peanut butter nougat center. In a microwave safe bowl combine the butter and marshmallows. Microwave on high for 3 minutes. Remove from the microwave and stir until the marshmallows are melted and smooth.

mixing sweetened condensed milk and peanut butter chips

Once the marshmallows are smooth add in the sweetened condensed milk and peanut butter chips. Continue stirring until all of the chips have melted and no lumps remain.

Grease a 9 x 13 inch baking dish with cooking spray and spread out half of the dry roasted peanuts in a single layer on the bottom of the pan. Pour the peanut butter mixture evenly over the top of the peanuts and gently spread with a spatula until the bottom layer of peanuts is covered.

Sprinkle the remaining peanuts over the top of the peanut butter mixture and press them lightly into the peanut butter layer.

salted nut roll bars

Refrigerate until cool, about 30 minutes, slice into squares to serve.

salted nut roll bars

Salted Nut Roll Bars

Salted Nut Roll Bars are just like the delicious candy bar we all know and love in a simple bar. This easy Salted Nut Roll Bar Recipe is layers of roasted peanuts and a creamy peanut butter center that is a tastebud treat with every bite!

Print Pin Rate

Course: Candy, Dessert, Snack/ Dessert

Cuisine: American

Keyword: salted nut roll bar

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 24

Calories: 310kcal

Ingredients

  • 1/2 cup butter
  • 10 ounces marshmallows
  • 12 ounces peanut butter chips
  • 14 ounces sweetened condensed milk
  • 3 cups dry roasted peanuts

Instructions

  • Grease a 9 x 13 inch baking dish.

  • In a large microwave safe bowl combine the butter and marshmallows. Microwave on high for 3 minutes. Stir butter and marshmallows together until smooth. Add in peanut butter chips and sweetened condensed milk, stir until no more lumps are in the mixture.

  • Place a layer of 1/2 of the peanuts on the bottom of the prepared baking dish in a single layer.

  • Pour the peanut butter mixture over the top of the peanuts in an even layer. Use a spatula or spoon to spread evenly.

  • Sprinkle the remaining peanuts on top of the peanut butter mixture and lightly press them in.

  • Place in the refrigerator to cool for about 30 minutes until ready to slice into bars.

Nutrition

Calories: 310kcal | Carbohydrates: 30g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 220mg | Potassium: 185mg | Fiber: 2g | Sugar: 22g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

How to store Salted Nut Roll Bars

To store your prepared salted nut roll bars, simply cover tightly with plastic wrap or in an airtight container for 2-3 days. These do not need to be refrigerated, but can be to help keep them a little harder if you prefer.

This is an easy recipe to make ahead and store for when you need it.

Salted Nut Roll Bars are just like the delicious candy bar we all know and love in a simple bar. This easy Salted Nut Roll Bar Recipe is layers of roasted peanuts and a creamy peanut butter center that is a tastebud treat with every bite! #peanuts #saltednuts #nutroll #dessert #recipe #candy from BUTTER WITH A SIDE OF BREAD

Salted Nut Roll Bars are just like the delicious candy bar we all know and love in a simple bar. This easy Salted Nut Roll Bar Recipe is layers of roasted peanuts and a creamy peanut butter center that is a tastebud treat with every bite!

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