Walnut

Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

If I could liken my biscotti baking to something it would be binge watching. As in, if loving biscotti is wrong, I don’t wanna be right. And, of course, where would we be with Valentine’s Day around the corner without chocolate? Enter this cookie.

So I have basically come to a decision that biscotti requires one stick of butter, one cup of sugar, a little salt, extract, two eggs and approximately two cups of flour. I always wonder how on the food network shows the competing chefs just remember recipes…but I honestly have this one down.

This recipe, in its simplicity, messes with the sugar. Instead of one cup of white granulated sugar, you are combining white and brown sugar. The result is a darker cookie, with a more chocolate chip flavor than biscotti. Who’s complaining? Not me.

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

I also threw in chopped walnuts, which was a winner idea. It gives the biscotti this mellow nutty flavor which is just fantastic.

Typically, I add a drizzle or a chocolate dip, because I like the idea of taking the biscotti to the next level. However, with these, no next level is needed. I am a soft and chewy chocolate chip cookie girl, but these are all that is wonderful in a crisper-crunchier, note not drier cookie. I also like that these biscotti have a more rustic and less smooth look to them. They are like the comfy sweats of biscotti. Perfect for binge watching television, too.

I can go on and on about the beauty of this cookie but if one thing reigns supreme it would be this: Biscotti last longer. Other reasons would be: You get way more cookie for the calories and; Hello perfect friend for coffee or tea.  You really can’t go wrong. Even your coffee needs a valentine. And that valentine is this cookie.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Clock below for a printable recipe.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
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Dark chocolate chunks and chopped walnuts combined with a mixture of brown and white sugars make for the perfect chocolate chip biscotti.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1 3/4–2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks (I used Trader Joe’s)
  • 1 Cup Chopped Walnuts

Instructions

  1. Preheat Oven to 350*
  2. In a mixer, combine butter and sugars until light and fluffy.
  3. Add eggs, extracts, salt, and baking powder.
  4. Add flour until dough is slightly sticky but holds together.
  5. Add chocolate chunks and walnuts.
  6. Form into two logs on a parchment or Silpat lined baking sheet
  7. Bake for 30 minutes.
  8. Reduce oven temperature to 300*.
  9. Allow bars to cool for ten minutes.
  10. Slice bars on the diagonal, approximately one inch thick.
  11. Place cookies slice side up on baking sheet and bake for an additional 15-20 minutes at 300*

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Apple Walnut Raisin Slaw

Fresh Chopped Apples

For me, Thanksgiving is ALL ABOUT THE SIDES. I enjoy a turkey sandwich the next day, but really, my plate is filled with the sweet potato casserole, the Swiss vegetable medley, the cranberry sauce my mother makes, and the rest of the sides. My Thanksgiving table is 80% vegetables, 15% Turkey, and 5% bread/starch. Bring on the side dishes. I don’t care that I have four green vegetables and two orange vegetables, I just want the leftovers.

This side dish is easy, and not unlike another one I have posted- but it includes dried cranberries, golden raisins, walnuts, and shredded cabbage in addition to chopped apples. It has a great combination of chew to crunch, sweet to tart, and healthy too. I do purchase the pre-shredded cabbage, and I purchase the finest shred I can.

Apple Walnut Raisin Slaw

I know Santa is bringing me a shredder attachment for my KitchenAid for Christmas, and perhaps I will shred my own cabbage then (Ah the beauty of being a single mom and picking out your gift for the kids to give you). I made a basic Cole slaw dressing with almost no sugar, and actually, the sweetness of the craisins and raisins make it possible to eliminate all sugar.

This salad is really nice with poultry or meatloaf, or any time you need something different. Especially when apple season makes apples so abundant.

This also makes for a great salad topper. As in, the next day you can fill a container with the lettuce or greens of your choice, and scoop the leftovers of this salad on top. you have variety, additional crunch, and built in dressing.

I know not every recipe needs to be complicated- but on a scale of one to ten this is a one. Chopping the apples is the hardest part, and truth be told, measuring the nuts and raisins are optional. This is one of those “toss in a handful” recipes in real life and “measure” in blog life.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe.

 

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Apple Walnut Raisin Slaw

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  • 2 large Apples, Chopped
  • 1 Cup Shredded Cabbage/Coleslaw Mix
  • 1/2 Cup Walnut Pieces
  • 1/8 Cup Golden Raisins
  • 1/8 Cup Craisins
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Miracle Whip/Mayonaise
  • 2 Tbsp Sugar
  • Author: chrissy@mythankfultable.com

Ingredients

  1. Chop Apples into bite sized pieces.
  2. Mix Apples, Cabbage, Walnuts, Craisins, and Raisins together in a bowl.
  3. In a separate bowl, mix Miracle Whip, Apple Cider Vinegar, and Sugar together.
  4. Toss vegetable mixture with dressing mixture until combined.
  5. Refrigerate and serve.

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Chunky Monkey Banana Bread

Chunky Monkey Banana Bread

If banana bread stuffed with coconut, walnuts, and chocolate chunks is wrong, I don’t want to be right. We are a don’t-waste-that-banana-family. As in, I will stick that ripe banana in the freezer rather than throw it away family. Frozen bananas can be transformed into “nice” cream, eaten as a snack, or tossed into something wonderful, such as this banana bread.

I love banana  bread, but it has to be the right consistency. The right amount of moisture, the right amount of chunk-age. I don’t usually put nuts in my banana bread, but for this recipe, it was go big or go home.

Chunky Monkey Banana Bread

This recipe calls for greek style plain yogurt, shredded coconut, chopped walnuts…and of course the chunks of chocolate. Because, in my world, all breads have chunks of chocolate.

It is a super easy one bowl recipe, that bakes up evenly, with a nice density and crumb. The coconut holds the moisture and gives the bread a more than bread texture. The melty chocolate and walnuts say “HELLO!” to your tastebuds.

In a world where I wish all things were as easy as this bread, most of life isn’t. Some people aren’t fans of banana. Don’t let your view of banana dim your opinion of this bread. The original recipe is from www.spoonfulofflavor.com and it is Banana Coconut Crunch Bread with Coconut Cream Icing. I changed a few things and it does call for an additional frosting/glaze made with coconut cream and cream cheese. Truthfully, when I made this bread, I didn’t want to go the extra step for the icing…and it didn’t lack a thing. It was sweet enough and yummy enough. Not every thing I bake needs to have frosting. I know. Even I have limits.

Chunky Monkey Bread

Now that the days have officially declared WINTER IS COMING (why is New England so darn cold all of a sudden?), some times it is just nice to sit with a cup of tea or coffee or almond milk and think about how blessed you are. This recipe made up four small loaf pans, which is perfect for bake sales or sharing with your friend, which is what I did.

Here is a shout out to the momma’s who are tired. Who run kids to practices, help with homework, keep the laundry going, set healthy (mostly) meals before their children, try to fit in exercise, do the rest of their work after they have put kiddos to bed, spend weekends running to catch up, and love love love until they are exhausted.

Chunky Monkey Banana Bread

That’s the kind of friend I shared my bread with. My teacher friend who I believe was my hallway neighbor for a reason. The kind of friend who, on a Monday morning, I am happy to say, “Hey, I baked for you!” (Or actually, I baked for your family because I know you don’t like banana bread but your husband and kids will like it…I hope)!

She’s the friend who is the first to text, “What can I do to help?” She reminds me I too am a good momma. That my kids will turn out just right. Even when I question and worry. Don’t we all need someone like that in our lives? If we don’t have one, let’s be one.

I wish for you a moment where you can whip up this bread, smell it baking, eat a slice while it is still warm, and a real friend to share it with. That, to me is a beautiful thing.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe!

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Chunky Monkey Banana Bread

Print Recipe

Delicious banana bread with the addition of coconut, walnuts, and chocolate chunks! Recipe from www.spooonfulofflavor.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3 Ripe Bananas, Mashed
  • 1/4 Cup Plain Greek-Style Yogurt
  • 2 Eggs
  • 3/4 Cup White Granulated Sugar
  • 6 Tablespoons of Melted Butter, (Cooled)
  • 1 Tablespoon Vanilla Extract
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Chopped Walnuts
  • 1 1/2 Cup Shredded Coconut (I used sweetened)
  • 2 Cups Flour

Instructions

  1. Prepare four small loaf pans with non-stick spray.
  2. Preheat oven to 325*
  3. In a mixer, combine mashed bananas, yogurt, eggs, butter, vanilla until combined.
  4. Add sugar, salt, baking soda.
  5. Add flour and shredded coconut
  6. Fold in walnuts and chocolate chunks
  7. Bake for 50 minutes or until cake tester comes out clean.

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