Fudgy Brownies: Whole Wheat with Pumpkin



Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″


4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided



Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife


Maple Nut Fudge


Maple Nut Fudge

Yield: 9″ x 13″


¾ cup butter

3 cups granulated sugar

⅔ cup evaporated milk

12 oz white chocolate chips, chopped

7 oz jar marshmallow creme

2½ tsp maple extract.

2 cups chopped walnuts

  1. Preheat oven to 350 degrees.
  2. Spread walnuts in a single layer on a baking sheet.
  3. Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
  4. Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
  5. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
  6. Bring to a boil over medium heat, stirring frequently.
  7. Once at a full boil, continue boiling for 5 minutes, stirring continuously.
  8. Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.)
  9. Stir in marshmallow creme and maple extract.
  10. Stir in toasted walnuts.
  11. Pour into prepared dish.
  12. Let cool completely.
  13. Cut into squares and serve. Top with additional toasted walnuts if desired.

source:  momontimeout

Maple Walnut Macarons


Maple Walnut Macarns


About a cup of walnuts

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1/2 teaspoon vanilla extract

2 teaspoons maple extract

(Filling recipe below)


Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.

Grind the walnuts in the food processor until coarse. Measure the ground walnuts so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground walnuts and continue processing until fine. Sift through a fine mesh sieve.

Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract.

Add half of the sifted walnut mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining walnut mixture and continue gently folding.

Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out 1-inch circles.

Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”!

Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour!

Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.


Maple Walnut Filling

1 cup walnuts (optional)

1 stick softened butter

1/4 cup maple syrup

3 cups powdered sugar

2 teaspoons maple extract

1 teaspoon vanilla

Grind the walnuts in the food processor (make sure they’re smaller than whatever tip you are using for piping).

Beat the butter until smooth. Alternately add the syrup and powdered sugar until desired consistency is reached. Add the extracts. Stir in the nuts. Pipe onto cooled macarons and sandwich them together. I dipped them in melted chocolate and crushed walnuts, but you don’t have to!

source:  yammiesnoshery

Chocolate Roll with Walnuts & Dulce de Leche Buttercream

chocolate roll cake LTBB

Chocolate Roll with Walnuts & Dulce de Leche Buttercream


For the Roll
3 eggs
1.5 cups sugar
1.5 cups sour cream
1 1/4 cups all purpose flour
1.5 tsp baking soda  + 1 Tbsp vinegar
1/4 cup cocoa powder, sifted

Walnut Filling:
3/4 cup ground or finely chopped walnuts
1/3 cup sugar
2 Tbsp water
1 Tbsp butter

Caramel Frosting:
2 sticks (225 grams) butter, unsalted, room temperature
1 cans dulce de leche

Chantilly Cream:
1 cup heavy cream (at least 33% fat content)
1/3 cup sugar
1 tsp vanilla extract

Chocolate Ganache:
75 mls heavy cream
1/3 cup semi-sweet chocolate chips or chopped dark chocolate
2 tbsp corn syrup

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 Make the Roll:

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
  2. Whith a stand mixer or a whisk whip together eggs & sugar until pale and fluffy, about 3-4 minutes. Add the sour cream and whip together for of couple seconds until incorporated. Add the flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in the cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.
  3. Pour the batter onto a parchment lined baking sheet and smooth it out with a spatula. Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Do not overbake or the cake will be dry and will be more prone to cracking as you roll it.
  4. Once baked, remove from the oven and run a knife along the inside edge of the cake pan. Sift some powdered sugar all over the top of the hot cake. Cover with a clean kitchen towel or a paper towel and roll the cake roll together with the parchment paper still attached to it into a tight roll. Allow to cool on a cooling rack completely.
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Meanwhile work on the caramel frosting:

  1. Whisk 2 sticks of room temperature butter on high until white in color and fluffy, scraping down the sides of the bowl 2-3 times, about 4-5 minutes. Add dulce de leche in 2-3 additions whipping in between each addition to fully incorporate the dulce de leche. Once the last addition of dulce de leche has been made, only whip until it is incorporated. Overwhipping at this point will make the frosting run. Scrape down the sides to make sure there’s no stray lumps of butter. If you have added the dulce de leche and the frosting became too runny, refrigerate until firmer.

Also make the walnut filling:

  1. Combine the sugar and water and let the sugar melt. Add butter and stir until fully dissolved and incorporated. Allow the mixture to boil on medium heat until the caramel starts to change color, about 2-3 minutes. Add the walnuts, cook for another minute or two and remove from the heat. Allow the mixture to cool completely.
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How to assemble the cake roll:

  1. Once the roll is completely cool, carefully unroll it and spread the frosting around into an even layer. Top with walnuts and spread them around to evenly coat. Now starting with narrow edge of the roll, unpeel the parchment paper off the cake as you roll it into a tight roll. Don’t worry if the cake roll cracks, it will be covered by cream later so the crack will not be visible. Use the same paper that was just peeled off to cover the roll and place in the freezer while you work on your whip cream and the ganache for decoration.


Make the Chantilly Cream:

  1. Combine the heavy whip cream, sugar and vanilla and whisk on high until fluffy and hold shape, about 3-4 minutes.

Make the Chocolate Ganache:

  1. Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
  2. Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).

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To decorate:

  1. Cover the sides of the serving platter with foil making sure that some of it will be about ½ inch under the roll. Transfer the roll to the platter. Cover the cake with a thin layer of cream. Remove the two pieces of foil that were along the long sides of the roll. Pour over and spread the ganache along the top of the roll, letting the chocolate drizzle down. Using a sharp serrated knife, carefully cut off the two ends of the roll exposing the beautiful design of the roll inside.
  2. Using an Ateco 844 closed star tip ⅜” (or any star design tip) pipe out the design on top of the cake like shown on the picture. Description of piping: starting from one edge of the cake roll pipe out one shell in the middle by pushing the cream out and as you pull away release the pressure. Then using the same technique pipe out two shells on each side of the first shell. Continue all along the top of the cake.
  3. Refrigerate roll until ready to eat. Depending on preference could be served at room temperature or cold from the fridge.

chocolate roll cake LTBB7

source:  letthebakingbeginblog

Walnut Brownie Puddles

Walnut Brownie Puddles

Walnut Brownie Puddles

Baking temp: 350 degrees Fahrenheit
Baking time: 10  mins


2 cups finely chopped walnuts

2 1/2 cups confectioners’ sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

2-4 egg whites

1 tablespoon vanilla extract


Preheat oven to 350°. Line 2 large baking sheets with parchment paper.

Place walnuts on a separate large baking sheet and toast until fragrant, stirring occasionally, about 9 minutes. Let cool.

Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add 2 egg whites and vanilla; beat with a fork or electric mixer on medium, adding half an egg white at a time until batter is just moistened and resembles thick brownie batter. (I used about 3.5 egg whites but should have probably used 3) Do not overbeat batter or it will stiffen. Drop batter by the tablespoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 10 minutes. Repeat with remaining batter.

Store in an airtight container at room temperature for up to 1 week. (They taste even better the next day!)

Eggless Chocolate Banana Muffins

eggless choco banana muffin

Eggless Chocolate Banana Muffins

 Yields:  12 pcs


1 1/4 cup all purpose flour

1/3 cup cocoa powder

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoons salt

2 over ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup, plus 2 tablespoons vegetable oil

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup chopped walnuts

eggless choco banana muffin2


Preheat oven to 350°F. Line muffin pan with liners or grease muffin pan.

In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda and salt until well combined. Set aside.

In large bowl, combine banana and sugar. Whisk in vegetable oil, milk and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in walnuts.

Fill muffin tins 3/4 full. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Store in an airtight container until ready to serve.



Chocolate Walnut Fudge

chocolate walnut fudge LTBB

Chocolate Walnut Fudge


Chocolate Walnut Fudge

2 tblsp. unsalted butter, cut into small pieces and softened, plus more for brushing

3 ounces unsweetened chocolate, very finely chopped

1 tsp. vanilla

⅛ tsp. kosher salt

1 cup half & half

2¼ cups sugar

2 tblsp. light corn syrup


Walnut (or anything else you want)


  1. Line a 9×5 baking pan with foil, leaving about 2 inches extra to help remove the fudge later. Brush the foil with butter.
  2. Brush a large metal bowl with butter, add 2 tablespoons cut up butter, chopped chocolate, vanilla extract and set aside.
  3. In a medium pot, over medium-high heat, heat the half and half until hot, but not boiling. Pour the sugar and corn syrup in and bring to boil, constantly stirring and making sure that the bottom doesn’t scorch.
  4. Reduce the heat to low and constantly run a pastry brush dipped in warm water along the sides of the pan (this will dissolve the large sugar crystals that can ruin your syrup).
  5. Attach a candy thermometer to the pan and leave the mixture undisturbed (!!!!) until the mixture reaches 234-238 F (Mine took about 1.5 hours). If you don’t have a thermometer you can drop a drop of syrup in cold water and if it rolls into a soft ball, it’s ready)
  6. Working quickly, pour the mixture over the prepared chocolate-butter mixture. Do not scrape the bottom of the pan with syrup, there might be large sugar crystals that are waiting to turn your syrup into a sugary mess. Clean the thermometer and clip it to the bowl. Let the chocolate mixture cool, undisturbed (if you mix it, the chocolate will seize), until it reaches 110-115F. Set the bowl over a large bowl of iced water, to speed up the process.
  7. Brush the peddle attachment with butter and beat it on medium speed until just incorporated. Reduce the speed to low and beat until the fudge begins to loose it’s sheen and hold it’s shape. Do NOT overmix or the fudge will become hard. Scrape the fudge into the prepared pan and pat it into an even layer with a butter spatula. Smooth the top.
  8. Sprinkle with desired toppings and let sit at room temperature for 1 hour. Score the fudge into squares with a knife and let sit for another hour before slicing.
  9. Store leftovers in an airtight container for up to 1 week at room temperature or 2 weeks in the fridge. Consume at room temperature.

source:  letthebakingbeginblog

Deceitful Double Chocolate Muffins

deceitful choco muffins

Deceitful Double Chocolate Muffins

Yields:  12-15 muffins

Baking temp: 4000F
Baking time: 15-18 mins



1/2 cup applesauce

1/2 cup butter

2 eggs

1/3 cup water

1-1/4 cup sugar

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1/3 cup baking cocoa

1 tsp. baking soda

3/4 tsp. salt

1/4 tsp. baking powder

1 cup baking chips, white, semi-sweet, or milk

1/3 cup chopped walnuts (or cranberries!)


In a bowl, combine applesauce, butter, eggs, water and sugar; beat on low speed for 30 seconds.  Combine dry ingredients; add to wet ingredients.  Beat till well-mixed, about 30 more seconds.  Fold in the chips and nuts, and pour into greased muffin cups.  Bake at 400 degrees for 15-18 minutes.  Cool for 5-10 minutes before removing to a wire rack to cool.

source:  Frugal Homemaking

Carrot Cake


Carrot Cake

Yield : 2 layer-cake (9″)



  • 3 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 Tbsp baking soda
  • 1 Tbsp cinnamon
  • 1 1/2 cups olive oil or grapeseed oil
  • 4 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
  • 1 1/2 cups sweetened, shredded coconut
  • 2 cups of finely grated carrots
  • 1 cup of drained crushed pineapple


  • 8 oz cream cheese, at room temperature
  • 6 Tbsp unsalted butter, room temp
  • 2 1/2 cups of confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 Tbsp lemon juice


1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

source:  simplyrecipes





For the dough 

Mix together 500g flour, 50g sugar, 1/2tsp salt, and 15g fresh yeast (get this! it’s amazing and cheap. or if not, you can use half that amount of regular active dried yeast). Combine 75g unsalted butter and 150ml milk – Nigella says to melt them together in the microwave, which worked just fine – and beat in 2 eggs. Add this liquid mixture to the dry stuff, mix it up, make some dough. Then knead for about 10 minutes until smooth and pliable, and form into a big doughy ball. Butter (or oil) a large bowl and roll the dough in it (so that it’s coated in butter), then cover the bowl with plastic wrap or a clean, moist tea towel. Let it sit for a while in a warm place (hot water cupboard? in the oven on the very lowest setting? or maybe your house is naturally warm?) for about an hour, until doubled in size.

Go do something else for a bit and when you come back the dough should be gloriously proud and puffy and smooshy; knock it around a bit and give it a knead or two to bring it back down to size.  Roll out on a floured surface into a flat, long rectangular shape (Nigella says 60x30cm, but I didn’t measure) and slather the filling mixture all over the dough.

Filling mixture?

Here’s where things get a bit tricky. Since I was using dud cherry-vanilla jam that was too sticky to spread, I softened about 250g jam in about 100g melted butter and spooned this concoction over the top.  Since I don’t recommend going to the effort of making homemade dud-jam (I mean, you can…), you could do one of a couple things:

1. You could mix non-dud jam with a little less butter (maybe 50-75g depending on the consistency of your jam) and 1 tsp vanilla paste or extract and spread this over the dough.

2. Or you could skip the jam altogether and pour over 50-75g melted butter mixed with 1 tsp vanilla paste/extract and sprinkle about 1/2 cup sugar over the whole thing, and scatter dried cherries all over the surface. It’ll turn out a bit different, but still good – think raisin-studded cinnamon roll.

Whatever you end up doing, eventually you”ll sprinkle more or less 1 cup roughly chopped walnuts over the whole thing, and carefully roll it up lengthwise so you end up with a long, python-like hunk of dough (okay, maybe not that big, but sort of thick and snaky). Be sure to keep things tight but not too squashed together.

Cut into slices like you’re making sushi (and, if you’re anything like me when I make sushi, eat the raggedy end bits before anyone sees). I cut mine about 1 – 1 1/2 inches thick. Place into a buttered baking tray – it’s okay if they’re pretty close together – and let prove for 20-30 minutes.  This is a good time to preheat the oven to 180C/350F.

When the buns have proved, and are nice and puffy and cosily tucked in together in their tray, pop this into the oven for 20-25 minutes and wait for your house to start smelling incredible.

When they’re done, you can eat them plain, or you can drizzle with a simple white icing– I usually start with 1 tbsp milk for every 1 cup icing sugar and add more milk and/or sugar as needed to make a gooey, not-too-runny icing.