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Walnut Baklava is a holiday tradition! Layers of butter pastry loaded with ground walnuts drenched in homemade simple syrup that’s scented with orange blossom water and rose water.



Question for you

I’ve got buttery layers of phyllo pastry alternating with cinnamon-scented ground walnuts that i’ve generously drizzled with orange blossom and rose water scented simple syrup. Now would it be okay if I shared a piece with you

The sweet smells of orange blossom and rose water scented simple syrup tortures me. Mingling with toasty ground walnuts and buttery layers of phyllo. It’s a classy sort of dessert. One that I oddly grew up loving. Don’t get me wrong – I loved chocolate cupcakes smeared with frosting as much as the next kid too. In fact, I probably wouldn’t have said no to any sort of dessert. Biggest sweet tooth on the block right here. ? ? ?

There was always an abundance of this buttery pastry loaded with ground nuts and floral notes when the colder months rolled around. Homemade baklava has been a staple in our household for a majority of my life.

So many sweet memories of buttering thin layers of phyllo with my mom on chilly winter mornings. Hot cups of chai steaming in the background, uneaten toast, the windows just starting to fog, a glistening blanket of snow just beyond it. Brushing away at the phyllo layers with melted butter. It’s almost as if time would slow down and the only thing that mattered was making perfect layers for our baklava.



This year for the holidays, I wanted to revisit those beautiful times. Since making walnut baklava was a such a big part of the winter holidays for me, I pitched the idea to Anees knowing full well that it probably wouldn’t fly. To my surprise, he immediately agreed. Baklava sorta has that affect on people I guess. And then there was something about how chocolate baklava needed to come next but by then I was already swooning over the thought.

And that’s when it happened; panic struck. I grew up watching my mom make baklava (and ate loads of it too) but somehow the idea of thin phyllo alternating with nuts, without my mom watching, kinda scared me. And don’t even get me started on making simple syrup! So I did what anyone would do. I called my mom. Frantically asked for every tip she had and she assured me I could do it. She even offered to baby sit because I insisted on finally doing it all by myself. Moms are just the best, aren’t they? Besides, this was the year I told myself I’d do 30 things on my culinary bucket list I hadn’t done before. Times atickin’,  So checking another one off the list was priority.




This walnut baklava recipe is a combination of a few things like my moms baklava recipe and my favorite bakery’s take on it. They have a more middle eastern style of simple syrup where it’s spiked with orange blossom and rose water. I expect a huge thank you note for the glorious floral aromas coming from your kitchen.

The first step is to make the simple syrup. You need two parts sugar to one part water, a squeeze of lemon juice, and a couple tablespoons of honey. Once it reaches a boil, you’ll lower the heat and let it just simmer away for 10 minutes. Remove the saucepan from the heat and stir in the syrup. You don’t want the flavorings to cook so be sure to do this step off the flame.

The next thing we’re going to do is make the nut filling. You’re going to  melt 4 tablespoons of butter in a saucepan or the microwave in a small bowl while you combine the California Walnuts, sugar, and cinnamon in a bowl. Drizzle in the melted butter and stir. You’ll be left with something that looks almost like a crumb topping or streusel.




The most laborious part about making baklava is making the phyllo layers and buttering them. But if you’re anything like me, you enjoy repetitive tasks like these as they really give you a chance to just relax and let your mind wander.

You’ll start by buttering each layer of phyllo. A total of 10 layers then 1/5th of the nut mixer. Followed my 5 more layers of phyllo, then more nuts and more phyllo. See what I mean? It’s easy, just layering. The key is to start and end with 10 layers of phyllo to create a steady base, all the layers in between get 5 sheets. Cut the pastry into 4 wide strips, turn the pan and make diagonal cuts for that signature baklava look.




Finally, while it’s still hot and fresh out of the oven, drizzle it with that simple syrup. You can hear the syrup sizzling as it hits the pan. This keeps the baklava crispy for the first few days. It’s important to use room temperature syrup poured over hot baklava so that the phyllo stays nice and crisp.

Now the hard part, let it sit for 6-8 hours to soak up that syrup. My mom always says to let it sit overnight if possible. This really allows the syrup to be soaked up and the phyllo gets all crispy again. You can store leftover baklava loosely covered by a tea towel or in an airtight container. Note that it will start getting a little softer after the first couple of days.

Buttery layers of phyllo with ground nuts perfectly layered in between and topped with a rose water syrup.


PREPARATION


SYRUP:
Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. Remove from heat, stir in the orange blossom water and rose water. Let cool.

BAKLAVA:
Position a rack in the center of the oven and preheat the oven to 350ºF.
In a large bowl, add the ground walnuts, sugar, 4 tablespoons melted butter, and ground cinnamon, stir to combine. Your filling should be coarse, almost like a streusel or a crumb topping.
Lightly butter or spray the inside of a 9×13 baking dish with cooking spray.
Working on a large clean surface, unroll the phyllo dough and lay flat. Place your baking pan on top of the phyllo and trim off any excess. Cover the phyllo with a damp towel so it doesn’t dry out. Keep it covered as much as possible.

Place the first sheet of phyllo in the baking pan, brush with butter until the entire surface is evenly coated. Place a second sheet of phyllo on top and again brush with melted butter. You’ll do this a total of 10 times. Then, sprinkle on ¾ cups (or eyeball about 1/5) of the ground walnut mixture. Here’s the order:

10 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
10 sheets of buttered phyllo, ¾ cup filling

Brush the top of the last layer of phyllo with melted butter. Cut into 4 wide strips, turn the pan and cut diagonally to form a diamond pattern. Bake the baklava for 40-50 minutes or until it’s golden brown on top.

Immediately pour the simple syrup over the baklava while it’s still hot. Let cool completely to room temperature. For best results, let sit at least 6-8 hours and ideally, overnight. Cover loosely with a cloth once it’s room temperature. Garnish with additional ground walnuts as desired. Baklava can be stored at room temperature for about 1- 1 ½ weeks.

NOTES:
If you don’t have ground walnuts, all you need to do is toss them into a food processor and pulse until ground.

You’ll notice that sometimes, the phyllo sheet starts sliding around over the nut layer, tap your butter-filled pastry brush rather than brushing that layer if this happens to you.

Note that the baklava will start getting softer after the first couple days. Perfectly fine to eat, but the phyllo just starts losing a little crispness.




INGREDIENTS


BAKLAVA

4 cups (1 lb.) ground California Walnuts
¼ cup sugar
2 ½ sticks (1 ¼ cups) melted butter
½ teaspoon cinnamon
1 lb. box phyllo dough, thawed in refrigerator overnight

SYRUP

2 cups sugar
1 cup water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon orange blossom water
2 tablespoons rose water



NUTRITION INFORMATION

Serving Size: 1 (109 g)      Servings Per Recipe: 24

Calories 208.5    Calories from Fat 114 55%    Total Fat 12.7 g 19%    Saturated Fat 4.9 g 24%    Cholesterol 17.8 mg 5%    Sodium 79.8 mg 3%    Total Carbohydrate 22.9 g 7%    Dietary Fiber 1.1 g 4%    Sugars 13.8 g 55%    Protein 2.7 g 5%


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This roasted beetroot napoleon with walnut-chive cream is an elegant vegan appetizer packed with rich flavors. It looks fancy enough to impress your dinner guests, but they couldn’t be simpler to make!





I’m all about easy, yet impressive recipes. And it doesn’t get easier than this gorgeous roasted beetroot napoleon.

Beetroot can be a divisive vegetable. For many, there are horror-filled memories of tinned pickled beetroot that tasted more of sweetened vinegar than anything else. I remember that wicked concoction being served alongside Thanksgiving dinner, and grew up thinking that was the only way beets could be eaten.

But roasted beetroot is actually a beautiful (and delicious) thing, and has become one of my favorite go-to ingredients for vegan meals. It’s earthy, yet subtly sweet. Kind of like the consistency of a roasted potato, but less crispy. Careful pairing can balance the deeply earthy characteristic that some people find a little overwhelming.

let’s make a roasted beetroot napoleon!

I often get asked how to cook beets. I admit that they can look a bit intimidating at first, but it’s actually really simple. I almost always roast my beets, as I think it’s the simplest way to prepare them and is the best way to bring out their sweetness. To roast beets, just coat them in olive oil and wrap them in baking paper. You can also use aluminum foil if you have it handy, but I’ve found they come out best with the baking/parchment paper. Roast them in the oven for 30-40 minutes, and that’s it. When they cool, it’s super easy to peel the skins off the cooked beets.

My beetroot napoleons are filled with a dairy-free walnut cream, spiked with chives and a little apple cider vinegar to contrast the sweet earthiness. Bitter salad greens and maple roasted walnuts add the final finishing touch for an explosion of flavors.





The walnuts, for the walnut chive cream, are soaked for a few hours, or overnight, and blitzed until smooth in a food processor. Use good quality walnuts for the freshest flavor. I like to use these Kirkland walnuts – they are always fresh and are a great value. A good food processor will also make this so much easier and faster to prepare. I am a huge fan of my Oster 3-in-1. It’s really convenient to have a blender and food processor all in one device, so it takes up way less space in my cluttered kitchen. And it makes quick work of anything I toss into it.

If you want to be extra fancy, you can use a round cookie cutter to cut all your beetroot slices into the same size and shape. But it will taste just as good if you skip this step!


PREPARATION


Trim the beetroot and wrap each beetroot in baking paper or foil to roast. I prefer to use baking paper as I find it cooks quicker, but if you have foil, by all means use that. Before encasing, each beetroot add a splash of olive oil. Roast 180 celsius (350 Fahrenheit) for 40 minutes or until tender.

When the beetroot is cool peel and slice about 1/2 cm or 1/4 inch thick. Add the balsamic, olive oil, sugar and salt to a bowl. Whisk to combine and add the beetroot and toss to coat. At this point, you can leave the beetroot overnight to marinate in the fridge.

To make the maple walnuts, preheat the oven to 180 celsius (350 fahrenheit) and toss the walnuts in the maple syrup and salt. Scatter in a single layer on a baking tray and bake for 15 minutes.

To make the walnut cream drain the walnuts well and add to a food processor. Add the water, apple cider vinegar, nutritional yeast, miso and oil. Process until a smooth paste.

Remove the walnut cream from the food processor bowl and add the onion and chives and season to taste.

Shake the marinade off the beetroot. If you want to go that extra mile and impress your guests use a cookie cutter and trim each slice of beetroot to the same size. Place a slice on 4 serving plates. Top with a dollop of the walnut cream, spreading it to the edge of the beetroot. Top with another layer of beetroot and repeat until you have 4 slices of beetroot and 3 layers of the cream. Serve with salad leaves, a scattering of the maple walnuts and a few drops of the beetroot marinade scattered over the plate.

Recipe Notes
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INGREDIENTS


ROASTED BEETROOT

400 g beetroot (14 oz)
3 tbs extra virgin olive oil
3 tbs balsamic vinegar
pinch sugar
salt and pepper to taste

MAPLE ROSTED WALNUTS

1/2 cup walnuts
1 tbs maple syrup
pinch sea salt

WALNUT CHIVE CREAM

1 cup walnuts soaked overnight
1/3 cup water
2 tsp apple cider vinegar
3 tsp nutritional yeast
1 tsp white miso
2 tsp extra virgin olive oil
2 tbs chives finely chopped
1/4 red onion finely diced
salt to taste
salad greens to serve



NUTRITIONAL INFORMATION

Calories 479     Calories from Fat 369    Total Fat 41g 63%    Saturated Fat 4g 20%    Sodium 139mg 6%    Potassium 583mg 17%    Total Carbohydrates 22g 7%    Dietary Fiber 6g 24%    Sugars 13g     Protein 9g 18%    Vitamin A 2%    Vitamin C 8.1%    Calcium 6.8%    Iron 12.8%



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Mixed Fruit Salad with Honey-Lemon Yogurt Dressing – Amazing Summer Fruit Salad with grapes, blackberries, apples, pineapples and crunchy pecans mixed with a simple, yet healthy and refreshing Honey-Lemon Yogurt Dressing.







Sunday, is the one day in the week I take some me time to prepare some new recipe, a new lip-shine, too, paint my nails, and catch up on my social network;s. Setting aside little time for myself relieves stress and is an opportunity to recharge my batteries. If I don’t take care of myself, I can’t take care of the rest of the family, know what I’m sayin’? You, too?? High Five! 






Usually, I just hop over to our nearby Jewel-Osco and hoard all the magazines that I can find. For some Cooking Light inspiration, some new ideas some new recipe, that i need to try








I realize that me time means different things to different people. for me it is looking through my recipe magazines and find a recipe that I like and have all the ingredients to make with my family right away
Proff.



2 Ingredient Banana Pancakes. Say whaaaat?
YEP! THIS is why I love my magazines; it’s all about learning, it’s about escapism and, of course, inspiration.




Meet my summer favorite: Mixed Fruit Salad with Honey-Lemon Yogurt Dressing. It’s rare for me to make the same salad over and over again, but there’s always an exception.

Layers of grapes, apples, blackberries, pineapples and crunchy pecans, all tossed in the most amazing honey lemon yogurt dressing. That right there is the language of summer fruit lovin’.




Mixing together a quick fruit salad is easy, But it’s worth taking the time to mix up a sweet, delicious dressing and suddenly, a simple fruit salad becomes a dessert to remember. 



Ingredients



1/2 cup plain nonfat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest
1 to 2 tablespoons honey

FOR THE FRUIT SALAD

2 cups seedless grapes
2 cups thinly sliced apples
1 cup blackberries
2 cups fresh diced pineapples
1 cup halved pecans

Instructions



In a meddium jar, combine the yogurt, lemon juice, lemon zest, and honey.
Cover jar with the lid and mix to blend.
Taste and flavor accordingly. move aside.
Layer all the fruit in a large salad bowl and add pecans.
Stir the entire yogurt mixture into the fruit salad until thoroughly combined.
Serve chilled 


Recipe Notes



You can use different kind of fruit; this is just a example.
If not using right away, do not add yogurt dressing into the salad until you are ready to serve. 
Keep refrigerated.



Nutrition Facts


Calories 141.6     Calories from Fat 35     Total Fat 3.9g6%     Saturated Fat 0.4g2%     Cholesterol 0.6mg0%     Sodium 15.3mg1%     Total Carbohydrates 28.1g9%     Dietary Fiber 3.5g14%     Sugars 23.2g     Protein 2.1g4%

Percent Daily Values are based on a 2000 calorie diet.






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One of our favorite recipe is subtly sweet made from mashed bananas and berries, and extra creamy from the addition of Greek yogurt. And, your fridge is doing all the hard work for you. This recipe is healthy and refreshing





Kick start your morning routine with a nutritious and healthy breakfast made the night before. Naturally sweetened with fruit, and with a protein and probiotic boost from Greek yogurt, this recipe will help keep your mornings free of morning breakfast preparation. Studies show frozen blueberries have considerably greater polyphenol concentrations over fresh, while most other nutrient levels in fresh and frozen berries are left the same. For a one-two punch of crunch and nutrition, walnuts are a top nut for brain health thanks to the powerful combination of omega-3’s, vitamin E, and antioxidants.


How to Make It

Step 1
Place banana in a small medium bowl, and use potato masher or a fork to thoroughly mash. Add yogurt; mix to combine.
Step 2
Add oats, chia seeds, salt, and almond milk; mix well. Cover and refrigerate overnight or at least 5 hours.
Step 3
Sprinkle with mixed berries and walnuts.


Ingredients

1/2 medium-size ripe banana
1/4 cup plain 2% reduced-fat Greek yogurt
1/2 cup old-fashioned rolled oats
1 teaspoon chia seeds
1/8 teaspoon kosher salt
2/3 cup unsweetened almond milk
1/4 cup frozen thawed mixed berries
1 tablespoon chopped walnuts




Nutritional Information  

Calories 330     Fat 12g     Satfat 1g     Unsatfat 9g     Protein 12g      Carbohydrate 52g     Fiber 10g     Sodium 377mg     Calcium 26% DV      Potassium 16% DV     Sugars 15g     Added sugars 0g



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These hello Dolly bars—also known as 7 layer bars—are made with a combination of semisweet chocolate and butterscotch chips. The bars are assembled in seven layers, and they are incredibly delicious. 

We look forward to making these for the holidays, but you really don't need a special occasion to bake them. There's very little preparation involved since it's just a matter of layering ingredients and popping them in the oven. 




You can change them up a bit by replacing the butterscotch chips with more chocolate chips, peanut butter chips, or white chocolate chips. There are lots of options in the markets these days! We think toffee chips would be amazing. Or, make dulce de leche (caramel sauce) with the sweetened condensed milk (dulce de leche) and use that on the bars. We've included a simple caramel how-to below the recipe but plan in advance because you will have to let the milk cook over simmering water or in the oven for about 2 hours.


PREPARATION

Heat the oven to 350 F.

Melt the butter and then combine it with the graham cracker crumbs in a bowl. Mix well. Pat the graham cracker crumb mixture in the bottom of a 13-by-9-by-2-inch baking pan.Sprinkle the remaining ingredients over the crumbs in the order given, in layers.

Drizzle the sweetened condensed milk over all. Do NOT stir.

Bake in the preheated oven for about 25 minutes. Cool on a rack and then cut into bars.

Tips and Variations

Original Hello Dolly Bars - Use 1 cup (or more) of semisweet chocolate chips and omit the butterscotch chips.Use white chocolate chips instead of butterscotch chips.How to Make Caramel (Dulce De Leche) With Sweetened Condensed MilkMake dulce de leche (caramel sauce) with your sweetened condensed milk before using it on the bars!

Stovetop - Pour the sweetened condensed milk into the top of a double boiler. Bring water in the bottom pan to a simmer, turn the heat to low, and cook the sweetened condensed milk over the simmering water for about 1 1/2 to 2 hours, until it is thick and caramel-colored. Check the bottom pan occasionally and add more water if necessary.  Beat until smooth.Oven - 

Pour the sweetened condensed milk into a pie plate. Cover the pan with foil and put it in a large, shallow pan with about 1/2-inch of hot water. Bake in a preheated 425 F (220 C/Gas 7) oven for about 1 1/2 to 2 hours, or until thick and caramel-colored.




INGREDIANTS

1/2 cup unsalted butter (1 stick)
1 cup graham cracker crumbs (about 8 whole graham crackers)
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup flaked sweetened coconut
1 cup chopped walnuts (or pecans)
1 (15 oz) can sweetened condensed milk



NUTRITION INFORMATION

Serving Size: 1 (56 g) Servings Per Recipe: 16

Calories 249.7 Calories from Fat 134 54% Total Fat 15 g 23% Saturated Fat 7 g 34% Cholesterol 16.1 mg 5% Sodium 98.3 mg 4% Total Carbohydrate 28 g 9% Dietary Fiber 1.8 g 7% Sugars 23 g 92% Protein 4.1 g 8%



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I made these for a New Year’s Eve party when I had a few extra ripened bananas ready to use. It’d hard to believe this is a Cooking Light recipe! I actually lightened it up a little bit more, and it was still really light and moist and soooo tasty. The flavor of the roasted bananas really comes through nicely. I can definitely taste the difference. It’s a little time consuming to make (and uses a lot of dishes!) but well worth it in the end!






Category Winner: Desserts. "I have been baking banana bars with my family since I was old enough to stir the batter, so I was pleased when I was able to lighten them for my family, and still maintain the original flavor. I browned butter in a saucepan to enhance its richness, thus eliminating the need for full-fat cream cheese. This is a great dessert for your family



PREPARATION


Step 1

Preheat oven to 400°.

Step 2

To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

Step 3

Reduce the oven temperature to 375°.

Step 4

Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

Step 5

Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Step 6

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.








INGREDIANTS


Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 tablespoon butter, chilled and cut into small pieces
9 ounces cake flour (about 2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup nonfat buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour


Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted




NUTRITION INFORMATION


Serving Size: 1 (1539 g)     
Servings Per Recipe: 1


Calories 220.6    
Calories from Fat 73 
33%    
Total Fat 8.2 g 
12%    
Saturated Fat 4.5 g 
22%    
Cholesterol 36 mg 
12%    
Sodium 108.5 mg 
4%    
Total Carbohydrate 35.5 g 
11%    
Dietary Fiber 0.6 g 
2%    
Sugars 24.8 g 
99%    
Protein 2.1 g 
4%




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For those of you who like your brownies dark, dense and full of walnuts, stick around because the folks at Cooking Network and I have a real nice recipe for you.  My Cooking Network buddy, Michelle, passed this recipe along to me about a year ago, long before I was invited to join the Cooking Network i made it and i loved it. And now is time to share this recipe to you guys








This Walnut Fudge Brownies recipe truly is the ultimate version of that classic brownie so many of us grew up eating and loving. I used to be on the fence about adding nuts into brownies, but now once i made this recipe i am a true believer, add walnuts and be amazed, your kids will love it


PREPARATION

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Step 3

Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.






INGREDIENTS


3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided
1/3 cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided
Cooking spray




NUTRITION INFORMATION

Serving Size: 1 (1139 g)    
Servings Per Recipe: 1


Calories 204.7    
Calories from Fat 113 
55%    
Total Fat 12.6 g 
19%    
Saturated Fat 6.8 g 
34%    
Cholesterol 55.6 mg 
18%    
Sodium 20.5 mg 
0%    
Total Carbohydrate 22.5 g 
7%    
Dietary Fiber 1.1 g 
4%    
Sugars 16.9 g 
67%    
Protein 2.6 g 
5%




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