Not too little, not too much

Chocolate Walnut Candy Box 01/05/2011

Filed under: Baking,Chocolate,Cookies,Desserts — Roxana GreenGirl {A little bit of everything} @ 05:40
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Many of us made the same old resolution: throw away the chocolate and candies and eat way much healthier, lots of fruit and vegetables and yet, here we are, few days later blogging about our latest cookies, cakes, muffins you see where I’m going.

Of course, I said the same as I do every year : if only I could give up chocolate. I never did, at least till now, and to be honest I don’t see this happening soon.

yeah, I did it again, couldn’t help myself not baking something sweet, well at least this time I used just a little bit of chocolate.

Later today, I’m going to another MOPS meeting and I just could not go empty-handed. Keeping that in mind I had to make some treats. Who doesn’t enjoy a small cookies while chitchatting?

Chocolate Walnut Candy Box

 

These buttery cookies are so soft, just melt in your mouth. Almost half of the flour i substituted with ground walnuts, for a slight crunchy bite. You can make them small, as i did, or even cut out cookies, the decision is all yours, but trust me, you have to make these.

Forget the resolution, let’s get baking 😀

Ingredients (makes 4 1/2 to 5 dozens)

10 tbsp soft butter

1/2 cup sugar

1 egg yolk

1 cup ground walnuts

vanilla extract

1 1/2 cups all-purpose flour

* If you decide to drizzle some melted chocolate on top, you need about 3 to 4 oz

Directions

Cream butter and sugar until light and fluffy

Add vanilla extract, egg yolk and ground walnuts. Mix them.

Add flour and mix just until combined.

Take the dough out of the mixing bowl and shape it in a ball. Cover in plastic foil and refrigerate for at least 2 hours, even overnight if not in a hurry 😛

When the dough is chilled, take small pieces and shape them into balls

Bake in preheated oven at 325 for 15 minutes.

Let them cool and drizzle with melted chocolate, if using. (on some I used colored sugar)

Let the chocolate set and store in airtight containers

 

I know you’re anxious to see how they actually look inside, so I ate one, here’s the proof 😛

Thanks for your support, I appreciate it.

Always,

Roxana

 

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Red Quinoa and Cauliflower Salad 10/17/2010

Filed under: Appetizers,Cheese,Fruits,Salads,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 22:14
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Quinoa (a name supposedly derived from the Spanish word for “fantastic”) is not really a grain. It is the fruit of a plant that belongs to the same botanical family as beets. The quinoa plant reaches a height of 3 to 10 feet and produces flat, pointed seeds that range from buff to russet to black. So why all the praise for quinoa? Quinoa is relatively easy to cultivate and withstands poor soil conditions and altitude. It also packs a nutritional punch in its tiny seeds. It contains more protein than most grains and offers a more evenly balanced array of amino acids, the building blocks of protein. It is higher in minerals, such as calcium, phosphorus, magnesium, potassium, copper, zinc, and iron, than many grains. Quinoa seeds can be cooked or ground into flour. Several types of pasta are made from quinoa flour. The leaves of the plant also are edible, and the seeds can be sprouted and eaten.

Preparation Tips

Quinoa is cooked in the same way as rice, although it cooks in about half the time. Its flavor is delicate, and some describe it as hazelnut-like. Before cooking, it is important to rinse quinoa seeds until the water runs clear. They are covered with a bitter, powdery resin that can result in an unpleasant taste if it is not removed. Quinoa flour has a low gluten content. It cannot be used alone in baked goods because they will not rise properly.

Serving Suggestions

Quinoa is cooked like rice and makes an excellent substitute for it. “Toasting” the quinoa grains in a hot skillet before boiling gives it a roasted flavor. Adding cooked vegetables and fresh herbs also complements its delicate flavor. Quinoa flour can be used in many baked goods. Quinoa also makes an excellent hot cereal and can be added to soups and stews. Quinoa pasta is cooked and used like traditional types of pasta.

Encyclopedia of Foods

 

Red Quinoa and Cauliflower Salad

 

 

Ingredients

1 medium cauliflower

red quinoa

walnuts

dried apricots

feta cheese

green onion

parsley

 

Directions

 

Blanch the cauliflower and boil the quinoa.

 

Meanwhile, crumble the cheese and chop the rest of the ingredients.

 

Mix them all together, sprinkle with some extra virgin olive oil and season to taste.

 

 

Serve warm or cold.

 

 

 

 
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