The Nut~Cracker Sweets Candied Nuts!


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Traditional Christmas crackers filled with sweet and salty candied nuts. From Clara’s Caramel Cashews to Waltz of the Walnuts, these themed, Nut~Cracker Sweets will dance their way into the hearts of family, friends and neighbors this Christmas season!~Amy

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The Nut~Cracker Sweets
Candied Nuts!

Sugar Plum Pecans:
Sparkly Blackberry Vanilla

Snowflake Almonds
Coconut Flake White Chocolate

Waltz of the Walnuts
Milano Milk Glazed Chocolate

Clara’s Caramel Cashews
White Chocolate Salted Caramel

Recipe:

Sugar Plum Pecans:
Sparkly Blackberry French Vanilla

2 cups pecan halves
1/4 cup Torani Blackberry Syrup
1/4 cup Torani French Vanilla Syrup
White sanding sugar

Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. Separate nuts with a wooden spoon. Cool completely.
Store in a covered container.

Makes 2 cups

Recipe by Amy Richardson

Snowflake Almonds
White Chocolate Coconut

2 cups dry roasted salted almonds
1/2 cup Torani White Chocolate Syrup
1/3 cup fine shredded coconut, plus additional for dusting
White sanding sugar

Place nuts into roasting pan. Pour syrup over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened, add coconut and stir to coat. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar and additional coconut. Separate nuts with a wooden spoon. Cool completely.
Store in a covered container.

Makes 2 cups

Recipe by Amy Richardson

Waltz of the Walnuts
Milano Milk Glazed Chocolate

2 cups walnut halves
1/4 cup Torani Milano Chocolate syrup
1/4 cup Torani White Chocolate Syrup
White sanding sugar

Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. And separate nuts with a wooden spoon. Cool completely.
Store in a covered container.

Makes 2 cups

Recipe by Amy Richardson

Clara’s Caramel Cashews
White Chocolate Salted Caramel

2 cups roasted and salted Cashews
1/4 cup Torani Salted Caramel Syrup
1/4 cup Torani White Chocolate Syrup
White sanding sugar

Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. And separate nuts with a wooden spoon. Cool completely.
Store in a covered container.

Makes 2 cups

Recipe by Amy Richardson

Equipment:
Victorio Nut Roaster
Available online and at http://www.victorio.com, Orson Gygi
$25-$29, Smith’s, Macey’s or CAL Ranch stores

Torani Syrups: available online at Torani.com and Cash and Carry located at 300 West 1100 South

Fine Quality Wrapping Paper
Available at Tabula Rasa, Trolley Square, Salt Lake City

Nutcracker party picks available at:
Merci Merci
http://www.merimeri.com

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Mini Apple Pot Pies with Cinnamon Whipped Cream


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Make your kids table the place to be! These sweet little apple pot pies, made especially for the tiny tots, are sure to please!~Amy

Mini Apple Pot Pies with Cinnamon Whipped Cream

5-6 apples, peeled cored and sliced
3/4-1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Dash of salt
2 tbsp butter

1 sheet puff pastry, thawed
1 egg + 1 tbsp water, beaten together

Heat oven to 400 degrees

Place 9 small baking ramekins on a parchment lined baking sheet. Set aside.

In a large saucepan , whisk together sugar, cornstarch, cinnamon, salt. Add apples and toss well to coat. Cook over medium heat until apples are softened and mixture is thick and bubbly. Remove from heat and stir in butter. Divide evenly into ramekins.

Lightly roll dough to even it out, cut into 9 squares. Place on top of filled ramekins and press lightly to seal. Brush with egg wash and sprinkle with additional sugar.

Bake for 15-20 minutes or until golden brown. Remove from oven and cool to touch. Serve with whipped cream.

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Recipes by Amy Richardson

Salted Chocolate Honey Pecan Tart


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For the chocolate lovers out there, this pie is for you!~Amy

Salted Chocolate Honey Pecan Tart

1 Pastry crust: (Home – made or store bought)

3 eggs
3/4 cup corn syrup
1/4 cup honey
½ cup ​brown sugar
2 oz. ​unsweetened chocolate, melted
¼ cup butter, melted
1/8 tsp​salt
1 tsp vanilla
1 ¾ cups pecan halves

Flake sea salt

Place crust into a 10 inch tart pan or 9 inch pie pan. Set aside.

In a medium mixing bowl, whisk together eggs, corn syrup, honey and brown sugar.
Add melted chocolate and butter, stir until smooth. Whisk into egg mixture, add salt and vanilla and blend well.
Pour carefully into prepared crust. Arrange pecan halves in a circular pattern.

Bake at 350 degrees for 35 – 40 minutes or until filling is set. Remove from oven and cool completely. Sprinkle top lightly with salt and serve with Vanilla Honey Whipped Cream.

– By Amy Richardson

Honey Vanilla Whipped Cream

Honey Vanilla Whipped Cream

2 cups ​whipping cream
½ cup​confectioners sugar
2 tbsp honey
1 tsp ​vanilla extract

Combine ingredients in a bowl and beat until soft peaks form.

– Recipes by Amy Richardson

Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

Brown Sugar Bourbon Vanilla Banana Cream Pie


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This is my twist on the classic banana cream pie. With a little brown sugar, bourbon vanilla, topped with fresh bananas and whipped cream, and surrounded by a graham crust, this might just be a new favorite! ~Amy

Brown Sugar Bourbon Vanilla Banana Cream Pie

Crust:
1 1/4 cup graham cracker crumbs
4-5 tbsp butter, melted
2 tbsp sugar

Heat oven to 350

In a small bowl, stir together graham cracker crumbs and sugar. Add melted butter and stir with a fork until well blended.

Press mixture into the bottom and sides of a 10 inch tart pan, or pie pan.

Bake for 8-10 minutes or until golden brown. Set aside to cool.

Custard:
1 cup sugar
1/2 cup brown sugar
3 tbs cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp bourbon vanilla

In a small bowl, whisk together cornstarch and sugars. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well.

Pour into cooked crust and cool completely. Cover with a thin layer of plastic wrap, pressed to fit.

Whipped cream:
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/2 tsp bourbon vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

To serve:

Top pie with fresh sliced bananas and whipped cream.

Recipe by Amy Richardson

Salted Chocolate Hazelnut Glazed Pastries


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With the holidays just around the corner, keep a delicious batch handy for that surprise visit, from friends, family, and neighbors! ~Amy

Salted Chocolate Hazelnut Glazed Pastries

1 sheet puff pastry
Nutella
Mini chocolate chips
1 Egg + 1 tbsp water, beaten
Sliced almonds, optional
Sea salt

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a rectangle. Cut in half lengthwise. On one half spread a thin layer of Nutella , top with a layer of mini chocolate chips. Place the remaining of dough on top Roll gently with a rolling pin to seal.

Cut the pastry crosswise in 1/2, then cut into 4 sections. Cut each section into 3, making a total of 12 strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash.

Bake for about 15 minutes or until golden brown. Cool slightly. Drizzle with glaze, sprinkle with sliced almonds, lightly sprinkle with sea salt and cool completely.

Glaze:
1/2 cup confectioners
1 tbsp butter, melted
1 tbsp milk
1/2 tsp vanilla

In a small bowl, whisk sugar, butter, milk and vanilla until smooth. Glaze while slightly warm.

Makes 12 pastries

Recipe by Amy Richardson