Pecan, Almond and Orange Biscotti...
Pecan, Almond and Orange Biscotti…
I have eaten these but not made them before as I always thought they must be difficult. Turns out I was wrong; so easy to make!
My thanks to Karen from @InTheKitchenWithKaren for suggesting this one. I have taken the basic recipe, reduced the sugar content and added my own flavours. Adding a very small amount of golden caster sugar or demerara to the top before baking more than makes up for the lower sugar content. This is such a lovely crunchy, nutty biscuit that I will definitely add this one to my list of regular bakes.
Do visit Karen’s channel, she has some great videos to watch...
@InTheKitchenWithKaren
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Music:
Angeline the Baker by Nat Keefe and The BowTies
Nat Keefe on YouTube:
Ginger Chocolate & Orange Granola + Maple Pecan Granola | My Favourite Breakfast!
This Ginger, Chocolate & Orange Granola is the perfect pick-me-up first thing on a morning. Or, perhaps you're a fan of the classic combo; Maple Pecan Granola. Well then, you are in luck.
What's better than granola? Two types of granola!! I'd planned on making these for breakfast, but they are so good that I'm snacking on them all hours of the day. Crisp and crunchy; both pack a real flavour punch. Especially the ginger and orange one, it's the Chuck Norris of breakfast cereal!
Not only are they delicious; there are also options for oil free and no refined sugar. It probably goes without saying, but these are both are 100% vegan granola! (gluten free too!). The oil free granola is based on a recipe from @LazyCatKitchen; thanks so much for the work you do ❤️
In this video, you'll learn;
✅ How to make super crunchy granola with ginger, chocolate & orange
✅ How to make deliciously rich Maple Pecan Granola
✅ How to make granola without oil
✅ How to use barberries
✅ The best way to store granola
✅ Surprising uses for aquafaba (chickpea water)
✅ How to get rid of refined sugar in your breakfast
✅ How to use buckwheat groats to make a crunchy treat
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Maple Pecan Granola Ingredients:
60g (⅓ cup) Sunflower Oil
125g (½ cup) Maple Syrup
½ tsp Salt
270g (3 cups) Jumbo Oats
125g (¾ cup) Chopped Pecans
40g (¼ cup) Sunflower Seeds
½ tsp Ground Cinnamon
30g (¼ cup) Dried Cranberries
Ginger, Chocolate & Orange Granola Ingredients:
120g (½ cup) Ginger Syrup
8 tbl Aquafaba
200g (2¼ cups) Jumbo Oats
80g (½ cup) Buckwheat Groats
130g (¾ cup) Chopped Mixed Nuts
2 tbl Dried Orange Peel
½ tsp Salt
6 Chunks of Stem Ginger
100g (½ cup) Dark Chocolate Pieces
30g (¼ cup) Barberries
Mentioned Links:
Oil Free Granola original recipe:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - What are we doing today?
00:57 - Maple Pecan; the perfect pairing
02:51 - The ultimate cereal for grown ups?
07:35 - Getting crispy in here
08:37 - One of your 5-a-day?
09:13 - Did it work?
11:30 - Best way to keep the crunch
12:41 - Eat!
Candied Pecans
Cloves and cinnamon are combined with the sweetness of sugar to make the coating for Elaine's candied pecans. With only a dash of orange juice, this mixture is a dry one — which means it's going to stick to those pecans, giving you major flavor in every bite. Great in a salad but also delicious by the handful.
Candied Pecans
FULL RECIPE HERE:
An easy recipe for Cinnamon-Sugar Candied Pecans! They are the perfect topping for salads, main dishes, desserts, or grab a handful for a snack! They are also perfect for gift giving!
Festive Cranberry Orange and Pecan Muffins - The BEST Easy Freeze-Ahead Holiday Treat!
Bake up a batch or two of these delicious and easy to make Cranberry, Orange, and Pecan Muffins. They are studded with dried cranberries, crunchy pecans, and have the beautiful fragrance and delicate flavor of orange. Bake up a batch or two. They freeze beautifully. This muffin is the perfect addition to any holiday breakfast table. Or serve them up at an afternoon tea or with a steaming cup of coffee.
Check Out These Other Videos:
Pumpkin Nut Bread:
Ultimate Apple Crisp:
Pumpkin Snickerdoodle Cookies:
Festive Plant-Based Pumpkin Pie Bites:
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CRANBERRY, ORANGE AND PECAN MUFFINS
Preheat oven to 400 F. Oven rack should be in the middle position.
INGREDIENTS:
2 cups all-purpose or unbleached flour
¼ cup brown sugar (packed in cup)
½ cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1/3 cup neutral flavored vegetable oil (I used avocado oil)
2-3 tablespoons orange juice (I recommend three tablespoons)
1 egg (Lightly beaten)
1 ½ teaspoon vanilla extract
1 tablespoon grated orange zest
¾ cup dried cranberries (lightly dusted with flour to keep them clumping together)
¾ cup chopped nuts (I used pecans. Walnuts would be great as well)
DIRECTIONS:
You’ll need a 12-cup muffin tin. Line with paper cups, silicon muffin cups, or you can grease the individual muffin cups with butter or oil or use a non-stick spray.
In a large bowl, mix dry ingredients together. (flour, baking powder, and salt.) Set aside.
In a smaller bowl, thoroughly mix together the brown sugar, white sugar, buttermilk, egg, oil, orange juice, and vanilla.
Add the wet ingredients into the dry ingredients. Mix until just well combined. Do not over-mix.
Next, add the cranberries, nuts, and orange zest to the batter. Again, mix to just combine and distribute the nuts, zest and cranberries.
Add the batter to the muffin cups. You should have the batter come up about ¾ of the way up the cup.
Place the muffins in the pre-heated oven. Rack should be in the middle position in the oven.
Bake for approximately 15-20 minutes, depending upon your oven. Do the toothpick test: Insert a toothpick in the thickest part of the muffin. If the toothpick comes out clean, your muffins are baked. If the toothpick comes out with a little batter clinging, bake for a couple of minutes longer and then check to see if they are baked. If not, check about every minute until the muffins are baked thoroughly.
Remove from oven and place the muffins on a cooling rack. Try to wait until the muffins have cooled a bit before digging in. Any extras can be easily frozen. Hope you enjoy!
COOKING TOOLS I USED IN TODAY’S VIDEO.
OXO Silicon Muffin Cups:
Tovolo Silicon Tool Set:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip:
Cooling Rack:
Wilton Muffin Tin:
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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones
Ingredients
3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash
Directions
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network