Chocolate Walnut And Cranberry Coins Food

CHOCOLATE, WALNUT, AND CRANBERRY COINS

Steps:

• Once the flour is incorporated according to dough recipe, beat in chocolate, walnuts, and cranberries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in ground nuts, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CRANBERRY CHOCOLATE WALNUT PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edge is light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust., Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

EASY CHOCOLATE-WALNUT FUDGE

Steps:

• In top of double boiler, stir chips and milk together until smooth.
• Remove from heat and stir in walnuts and vanilla; blend well.
• Pour into a buttered 8" square pan; chill until firm.

CHOCOLATE WALNUT CRANBERRY CAKE (LIGHT)

Steps:

• Preheat oven to 350°F.
• Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
• Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
• Stir in cranberries and walnuts.
• Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
• Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.

HEALTHY WALNUT (OR CHOCOLATE) CRANBERRY OATMEAL CHEWY COOKIES

Steps:

• In a dry saucepan on medium, toast the walnuts (if using) and oats together until browned and fragrant, stirring occasionally. Set aside.
• In a large bowl, beat margarine(at room temp) and applesauce with brown sugar until light and fluffy (with electric beaters).
• add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute.
• In a smaller bowl, combine flours, cinnamon, baking soda, and salt.
• Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips), and craisins.
• Chill dough for 30 minutes.
• Drop dough on parchment paper-covered cookie sheet (dont flatten tops).
• Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking!
• Cookies will be quite delicate and slightly sticky (especially when hot), so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!

GLUTEN FREE CRANBERRY WALNUT CHOCOLATE CHIP COOKIES

Steps:

• 1. In a large bowl, combine almond flour, salt and baking soda.
• 2. In a smaller bowl, combine oil, agave and vanilla.
• 3. Stir wet ingredients into dry.
• 4. Mix in cranberries, walnuts and chocolate chips.
• 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
• 6. Bake at 350° for 7-10 minutes.
• 7. Cool and serve.

WHITE CHOCOLATE, CRANBERRY, OATMEAL & WALNUT COOKIES

Steps:

• Preheat oven to 350°.
• Mix dry ingredients (flour, baking soda, baking powder, salt, spices); set aside.
• Cream wet ingredients (butter, sugars, eggs, vanilla) with a mixer until light and fluffy.
• Stir the flour mixture into the creamed mixture and mix for 3 minutes.
• Add the oats, chips, craisins & walnuts; stir to incorporate.
• Form 2 inch sized balls.
• Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
• Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
• Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.