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Biscoff Cashew Cookies

My love for Biscoff continues! I’ve made trufflesmagic cookie bars, and I put it inside snickerdoodles!

And now?

I made my own Biscoff chips!

That’s right! Chocolate chips, cinnamon chips, and even lemon chips….move over, there is a new chip in town!

Ok, all dorkiness aside, I made Biscoff chips and put them in cookie dough. And then I added salted cashews. These are good cookies!

Biscoff Cashew Cookies

One Year Ago: Almond Crisps Drizzled with Chocolate

Biscoff Cashew Cookies
Biscoff chips recipe adapted from Ivory Hut

Biscoff Chips:
3/4 cup creamy Biscoff Spread
1/4 cup (1/2 stick) butter

Cookies:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups flour
1 1/2 cups chopped salted cashews
1 batch Biscoff chips

375 degrees. 11-12 minutes

To make the Biscoff chips:
In a small microwave-safe bowl, place the Biscoff and butter. Microwave on high for 20 seconds, or until the butter has melted. Stir until the mixture is well combined. Line a cookie sheet with wax paper. Place the Biscoff mixture into a piping bag and cut off a small piece at the tip of the piping bag. Pipe small chips until you have covered the cookie sheet. Place the cookie sheet into the freezer for at least 2 hours.*

To make the cookies:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, then set aside.

In a large mixing bowl, cream together the butter, sugar, and brown sugar. Stir in the eggs and vanilla extract. Add in the baking soda and salt. Stir in the flour and mix until just combined. Carefully stir in the cashews and the frozen Biscoff chips. Using a large ice cream scoop, scoop the dough onto the cookie sheet, leaving 3 inches between each cookie. Bake in a preheated oven for 11-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Note: If you wish to make chips, you may need to let the mixture cool enough to pipe and hold a shape. If you aren’t concerned with having “chips”, you could always evenly spread the Biscoff mixture onto the wax paper then once it’s frozen, cut it into small pieces.

Biscoff Cashew Cookies

Biscoff Cashew Cookies

Made with love, not calories!

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Today is Chocolate Covered Cashew Truffle Day! And I can’t find anything on-line to tell me how it came to be (if someone finds something, leave a comment- please!).

So, without a story to bore you educate you with, I’ll just jump right in to say that I wanted a truffle that didn’t have big pieces of cashew on the inside. I still wanted somewhat of a smooth consistency. I found it in making a cashew cream and using that instead of heavy whipping cream. Cashew cream is just cashews pureed with water until it reaches a creamy consistency (see, we learn something new every day!).

Once the truffle mixture has chilled, it is scooped, rolled into balls, and rolled in finely chopped cashews. The finished truffles need to be kept refrigerated, as they are a little on the soft side. The truffle mixture would make a delicious center if you wanted filled chocolates (using chocolate molds) for a special occasion!

Chocolate Covered Cashew Truffle Day
Recipe adapted from Garden County Cooking
Makes: 30 truffles
Prep time: 5 hours (1 hour active, 4 hours resting)

2/3 cup + 1/2 cup raw cashews, toasted and divided
2/3 cup cold water
1 3/4 cups semi-sweet chocolate chips
1/8 teaspoon sea salt

In a blender, combine 2/3 cup cashews and the cold water. Puree until completely combined. Note: the mixture will look creamy but will not be 100% smooth. Pour the cashew cream into a medium-sized sauce pan. Add in the chocolate chips and heat over medium-low heat. Stir continuously until the chocolate has melted and the mixture is smooth (remember, it still won’t be 100% smooth because of the cashews!). Remove the pan from the heat and let cool. Once the mixture has cooled, cover the top with plastic wrap and place in the refrigerator for at least 4 hours (I left mine overnight).

After 4 hours remove the mixture from the refrigerator. Scoop the truffle mixture by using a small ice cream scoop, and place onto a cookie sheet that has been lined with wax paper. After all the mixture has been scooped, place the cookie sheet into the refrigerator while you process the remaining cashews.

Using the remaining 1/2 cup cashews, finely chop the cashews either by hand or in a food processor. Place the cashews into a shallow bowl or container. Remove the truffles from the refrigerator, roll each one into a ball and roll in the chopped cashews. Place on a serving plate and serve immediately, or wrap the serving plate lightly with plastic wrap, and store in the refrigerator until ready to serve.

Made with love, not calories!

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