'Chocolate-Walnut-Cherry' Bread

I hadn't baked in a really long time.The new loaf pan that I bought like a month ago...still had it's label
unmoved. I thought a 'quick' bread would be a good idea and will solve the 'what to give for snack' for the next few days atleast :)
This bread is not a 'bread' in real sense.But is something in between a 'cake' and  'bread'.It has a dense texture and a crusty top. Made with 'dried cherries'...it gives it a tangy surprise in between bites.

Ingredients:
1.5 cups All Purpose flour
3/4 cup Sugar
6 tbsp unsalted butter
2 Eggs
1/2 cup chopped walnuts (plus few whole for topping)
1/2 cup Dried cherries
1/2 hot water
1/4 cup Dark cocoa powder
1/4 cup Chocolate chips
1 tsp baking powder
1 tsp vanilla essence
1/2 tsp baking soda
1/4 tsp salt

Method:
1) Pre heat the oven to 350 F. Grease/coat a loaf pan with cooking spray and flour. Soak the dried cherries in hot water for 15 mins.
2) Beat the butter till fluffy.Add eggs and salt and beat till light.Add the sugar and beat for couple more mins.
3) Sieve together flour,baking powder and baking soda.Add few tbsp at a time to the butter-eggs mixture.Mix together.
4) Add the soaked cherries along with the warm water it was soaked in, chopped walnuts,chocolate chips,vanilla and mix completely
5) Pour into the loaf pan, garnish with walnuts and bake at 350 F for about 40 mins. Check with toothpick to see if the center is baked.
6) Remove from the pan and cut when cooled completely.
Serve as snack or dessert along with vanilla ice cream!

"1/2 Whole Wheat- Walnut-Cranberry" Biscotti

After an failed attempt of "Whole Wheat -Beet and white chocolate Biscottis", I finally made peace with myself and settled for a 1/2 whole wheat flour substitution!
 Failed attempt:

 I couldn't just like the texture and taste of the 'all' wheat flour biscottis. But in my opinion, 'mid-way' is better than 'no-way'!!! So here we go...a 1/2 whole wheat flour Biscotti with lots of nuts and dried cranberries!!!

Ingredients:
1.5 Cups Whole wheat flour
1.5 Cups All purpose flour
3/4 cup Chopped Walnuts
5 Tbsp unsalted butter at room temperature
1/3rd cup chopped dried Cranberries
2 large eggs
1/4cup olive oil or Canola oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
1tsp Vanilla essence

Method:
1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 325F and grease a cookie sheet evenly. Otherwise the dough will stick.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them.

5) Bake at 325F for 25-27 min.(Check at 20 mins to see if they are done.The log will harden.But should brown too much at the bottom) Remove from oven and let cool for 10 mins.Turn the oven  down to 300F
6) Slice the baked log horizontally or at an angle with a sharp knife.

7) Place the cut-up Biscottis flat on the cookie sheet and 're bake' at 300 F for 8-10 mins until slight golden.Do not let them brown!! Remove from oven promptly.
8) Let them cool on the cookie sheet it self. Store in airtight container.

Baklava

Which 'Sweet' is Sweet,Crunchy,Buttery,Gooeey,Nutty...all at the same time?? And the answer is.............BAKLAVA is a 'sweet lovers' winner for sure! The variety of textures and depth of flavors it offers is just phenomenal and promises to satisfy the 'sweetest of the sweet tooth' :))

I made these for a friend, for her to take to her "International Business class about Turkey" as a treat after the presentation. It was a great 'project" for me..to estimate the cost, estimate how much each ingredient I will need to make the 50 pieces that she needed, how many pans and what size pieces to cut! All in all...It was a good brain workout:)
Ingredients:
1 lb Athens Fillo Pastry Sheets (I used 30 sheets)
1 stick unsalted butter
Butter flavored Cooking spray

Filling:

10 oz Almonds
10 oz Walnuts
2/3rd cup Sugar
1tsp Cinnamon powder
Zest of 2 lemons/ zest of 1 orange
1/2tsp salt
Few pieces of Pistachios for decoration

Syrup:
1.5 cups  Sugar
1.5 cups water
3/4 cup Honey
2 slices of lemon
few drops Rose essence

1) Thaw the Fillo sheets as per packet directions
2) Toast the Almonds and Walnuts separately in the oven/ microwave till slightly toasted ( 4-5 min in microwave, remove every minute and turn the nuts...otherwise they burn) Let them cool
3) In a blender pulse the nuts till coarse along with sugar, cinnamon, zest salt etc.OR chop nuts with a knife.
4) Preheat the oven to 350F
5) Brush a 8in x 12in Pan with butter or coat with butter flavored cooking spray
6) I did this pattern for assembly---(15 sheets Fillo---then nuts layer---then 5 sheets fillo---then nuts layer---and finally 10 sheets fillo) 
Details-Place1 sheet of fillo on the bottom.Spray with cooking spray/ brush evenly with butter.Repeat for the 15 sheets. Then spread half of the nuts mixture. Then place 5 fillo sheets (spreading butter in between each sheet). Then spread remaining half of nuts mixture.Then the 10 fillo sheets (spreading butter in between each sheet) and on top of the last sheet.
LIFE SAVER:  I sprayed the butter flavored cooking spray on the sheets that had broken.Spreading butter on those was really hard.
7) After the assembly, cut with a sharp knife into 30 square pieces ( 6 vertical lines by 5 horizontal lines) Place a small piece of Pistachio in the center of each piece.
8) Bake uncovered for 40 mins till golden
9) Remove from oven and let it cool uncovered for 1and 1/2 hrs
10) Syrup: Mix sugar, honey, lemon slices, rose essence, water in a pot. Bring to a boil. After it comes to a boil...boil for 10 mins. Let it cool till lukewarm
11) Pour the warm syrup on the baked Baklava. Let it soak overnight or several hours. Cut again on the same lines as  before and serve at room temperature.

Store at room temperature for upto 5 days. 

Same Filling as above in the Fillo Cups, garnished with dried Cranberry and topped with 1 tsp sugar-honey syrup

Cranberry Lemon Baklava Tarts

'A and A' had their 'house warming' party last month. A had decided a perfect "Mediterranean' menu and had planned an awesomely delicious menu of Chicken Kabobs, Biryani, Veggie skewers, Crostini (recipe coming soon) and for dessert were these "Sweet, crunchy, tiny and prettiest little "Cranberry Lemon Baklava Tarts"

They were sweet and tart from the honey and cranberries,nutty from the walnuts, crunchy from the Filo Cups, lemony from the lemon juice and topped with smooth sweet and tangy Greek yogurt....a heaven in one bite. It was such a 'light and refreshing' dessert after the meal!!!
A had forwarded me the recipe and I gave it a try...and the results were delightful and tasty!!
Here is the link to the recipe:
http://baking.about.com/od/cranberries/r/Cranberry-Lemon-Baklava-Tarts.htm
I pretty much followed the recipe and made these tiny mouthfuls of delicious and light dessert!

"For Little Tummies"- Spinach-Walnut Chutney and Cheese Sandwiches

Do they remind you of anything?? Or any creature to be precise?? I am sure it won't. But these were really made for 'E' and 'A's Dinosaur themed birthday party!!! Like the 'Stegosaurus" type of Dinosaurs have plates on their backs...they sandwiches had 'Almond Chips' on the back to look like Dinosaur plates!!!
The kids and even the parents loved these little " Stegosaurus Bites" !!!

The best part....they are so nutritious...with the Spinach and Walnut Chutney....the cheese...the almond chips..you will love making them again and again!!

Ingredients:
Spinach-Walnut Chutney:

1 and 1/2 cup Chopped Baby Spinach
1/2 cup Walnuts
1/4 cup fresh coconut1/4 cup Chopped fresh cilantro
1-2 green chili(add more for spicier chutney)
1/2tsp cumin
1/2tsp ginger
1/2tsp garlic
salt
sugar
1tsp lemon juice
Some water for grinding (very little)
Mix all ingredients and Make into a smooth paste in a mixer. This chutney remains fresh green colored and freezes well too.


12 Slices of white/ multi grain bread
6 slices of good Cheese ( I used Velveeta cheese slices)
1/2 cup Almond chips
Some butter

Method:
1) Apply butter to a slice
2) Place 1 tsp chutney on it and spread evenly
3) Place one cheese slice and cover with 1 bread slice
4) Cut diagonally into 4 triangles
5) Place into serving platter and decorate with almond chips, by inserting in between the sandwich.

"Nutritious and Delicious"- "Fat free" and "Good for you" Chocolate-Banana-Walnut Muffins

Wow...I am really doing this...totally into "Nutritious and Delicious" mode!!! "Fat free" muffins?? Seriously???

Yeah..I had couple bananas sitting in the fruit rack and a trip planned to Chicago for the long weekend. I had to use up the bananas and also make some snack for the kids for the trip.I found this amazing recipe which fell into "Nutritious and Delicious" category of my blog.
http://www.handletheheat.com/2011/04/chocolate-banana-muffins.html
Totally went for it with some modifications...and let me tell ya...you are not going to miss that butter/ oil in those yummyliciously nutritious muffins!
They are so moist with the bananas and apple sauce....And the whole wheat flour,the flax seed meal and the walnuts make them 'good for you'!! The Feel good Indulgence!!

Ingredients:
2 ripe Bananas
4 oz Applesauce
1/2 cup Whole Wheat flour
1/2 cup All purpose flour
1tbsp Flax seed meal
1 Egg
1/2 cup Unsweetened Cocoa
1/4 cup Dark chocolate chips
3/4 cup Sugar
1tsp Baking powder
1tsp Baking soda
1/4tsp Salt
Few Walnuts chopped

Method:
1) Preheat the oven to 375F. Line the muffin pan with cupcake liners
2) Mash the banana with fork and potato masher.Mix applesauce, egg and sugar with the bananas.
3) Sift all the dry ingredients together.
4) Mix the wet and dry ingredients just till well combined.DO NOT OVERMIX!
5) Fold in the chocolate chips and stir twice.
6) Pour in the muffin pans till 3/4th full. Add few chopped walnuts on top. Makes 12 muffins

7) Bake at 375F for 20 mins.Check with toothpick if properly baked. The toothpick should come out clean.

8) Cool on a rack. Store in airtight container at room temperature for upto 3 days or store in refrigerator.

 You will love indulging yourself into the chocolaty goodness that is so good for you ...they truly are Yummylicously Nutritious!!!

"Everyday Cooking"- Field Green Salad with Nectarines,Gloden Raisins,Nuts and Feta cheese

I was a pretty 'healthy' eater until I was pregnant with 'A'. I had severe aversion towards some foods in pregnancy and ate only what 'comforted' my stomach.Now you know what comforts a stomach don't you?????.....Calorie rich... Carbohydrate rich foods!! I ate cold sweet cereals and milk 3 times a day, I ate warm cheesy pastas, steaming hot rice with ghee ...
Now, I am trying to get back on track. I highlighted trying....because IT IS DIFFICULT to give up all that good food!!!! But with inspiration from my new friends 'G' and 'S'...the path to 'healthy eating ' seems 'walkable'!

Ingredients:
Any field greens of your choice like -Romaine lettuce, Arugula with Radicchio etc
2 unripe Nectarines (The juices will run out if they are too ripe)
Handful of toasted Almonds and Walnuts
1 tbsp golden raisins
1tbsp Feta cheese
1 tbsp Low fat 'Thousand Island dressing'- only a slight drizzle (I like its creaminess with fruits and nuts...but you can use 'Vinegrette' style dressings too)
Salt
Black pepper

Method:
1) Wash all the greens and chop.Drain well
2) Slice the nectarines.
3) Put everything together and add salt and pepper and Dig in!

"For Little Tummies" - Sandwiches with 'Walnut-Cilantro Chutney' and Veggies

At 'E's pre-school, parents take turn to provide daily snack. This time I made these sandwiches for his class.I was sure kids would love these...as I know 'E' can eat these for breakfast.... everyday!!!

In India, these sandwiches would be made mostly with 'Coconut-Cilantro' chutney or 'Mint- Cilantro' chutney..and of course ...much spicier. I decided to swap the coconut in the 'Coconut-Cilantro" chutney with walnuts..to make it extra rich in protein and provide some additional nutrition. The 'Walnut-Cilantro' chutney tastes delicious and nutty and could be used as a 'spread' for many other sandwiches, or as 'Dips' for different snacks.

Ingredients:

For the chutney

1/2 cup walnuts

1 cup cilantro

1/4 tsp ginger

1/4 tsp garlic

1/2-1 green chili (add more for spicier chutney)

1/2 tsp cumin seeds

1 tsp lemon juice ( to retain green color of the chutney)

salt

sugar

For The Sandwiches:

Sliced bread of your choice

Veggies like tomatoes, cucumbers etc thinly sliced

Butter/margarine/Mayo for spread

Ketchup

Grated cheese (if you like)

Method:

1) Grind together all the ingredients for the chutney into a smooth paste.

2) Cut off the edges of the sliced bread.

3) Spread butter on one slice.On top, spread a teaspoon of the Walnut chutney.

4) Place the veggies, grated cheese on top.

5) To another slice, apply some ketchup and place this slice on top of the veggies.

6) Cut into squares or triangles or rectangles.Serve at room temperature.

Variations:

1) Add mint to the chutney for additional taste

2) Other veggies like onions,green peppers, lettuce etc could be added.

3) A veggie patty or chicken patty can be added to the sandwich to make a 'burger'

"Sweet Treats"- Chocolate-Walnut Fudge

'Fudge' was a rare treat for us in India. Most of the Fudge I have eaten in India, came from 'Lonavala'.This is hill station and picnic spot in Maharashtra. My school picninc went twice to Lonavala and that's when, one friend of mine, introduced me to 'Chocolate Fudge'.It was an instant addiction...loved the chocolaty-chewy fudge with occasional crunch of walnuts! Since then, everytime I went to Lonavala....I had to stop by for the Fudge!
Since coming to USA, fudge hasn't been a rare treat at all! You find it everywhere....and in so many different flavors...you can't imagine! This time..I thought instead of buying..I am going to give it a try....and make it myself!
I made it in two layers....Chocolate-Walnut layer topped with 'burfi' like white layer....
Need I say.....it looks pretty and tastes yummlicious??

Ingredients:
1 -14Oz can Sweet condensed Milk
1- 12 Oz semi-sweet/dark chocolate morsels
5tbsp  butter
1/2cup Milk powder
1tsp Vanilla essence
3/4 cup chopped toasted walnuts
1 tsp sugar

Method:
1) Toast the walnuts in oven at 350F for 7 mins.Let them cool
2) Line a square pan with aluminum foil. Leave excess foil on all four sides, to make it easier for removing the fudge.
3) Make a double boiler- Heat a big pot of water.On top place a little smaller glass/metal vessel which will fit snugly on the big pot.The steam from the big pot should heat this small vessel.
4) For 'Burfi' like white layer-In the double boiler, add 1/4 can condensed milk, 1/2 cup milk powder, 2 tbsp butter,1tsp sugar. Let it cook on the boiler and stir continously. Cook for 3-4 mins till everthing comes together and becomes sticky.Take off the boiler.Add few drops of vanilla essence.
5) Spread this mixture on the pan lined with aluminum foil.Spread into thin layer and let it cool.
6)For Chocolate-Walnut layer- Place another glass/ metal vessel on double boiler.Add almost all the chocolate morsels(keep handfull aside for decoration later), the remaining condensed milk and 3 tbsp butter.Let the mixture melt gently on double boiler and stir continously.Make sure it doesn't burn.
7) The chocolate morsels will melt and the mixture turns 'shiny' .Cook for 3-4 mins.Add walnuts, vanilla essence.Mix.
8) Layer this hot mixture on top of the 'white burfi' layer. Smooth the top side.Let it sit at room temp till it cools down.
9) Refrigerate 1-2 hrs.
10) Carefully remove the hardened fudge from the pan.Peel off the aluminum foil carefully.Turn the fudge up-side-down so that the white layer is on top now.

11) Cut into squares with a  sharp long knife.Wipe the knife with wet paper towel, in between the lines.
12) Press the left over chocolate morsels onto the white layer for decoration.

13) Store the fudge in refrigerator.

Indulge into ultimate 'chewy chocolaty' fudge with occasional 'walnuty' crunch!