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25 Easy Walnut Recipes

25 Easy Walnut Recipes

prescottmediacenter.org – You might think that a list of walnut recipes would be full of cakes and cookies, but walnuts are way more versatile than that.

They have a mild yet slightly bitter taste, and they’re no more expensive than almonds, cashews, or Brazil nuts.

And let’s not forget they’re rich in antioxidants and heart-healthy fats, and they become super creamy and buttery when toasted and processed.

But what can you make with them?

How about a vegan “cheese” sauce for your next party? Or a batch of fresh walnut pesto?

If you’re sick of almonds and cashews, I guarantee you’ll find more than one walnut recipe here to get you excited.

1. 5-Minute Candied Walnuts

Caramelized nuts are a lovely little snack and a simple yet delicious cake decorating option.

Typically, you would boil sugar and water until the sugar dissolves and then add in your nuts, constantly stirring until everything turns golden.

This takes a little while and a lot of elbow grease.

This recipe, however, is a great shortcut. You’ll toss everything into a skillet, making a simple caramel sauce while the walnuts toast.

Once the sugar is melted, and the nuts are coated, pour everything onto a lined baking tray and do your best to separate the nuts so they can cool and set.

2. Cinnamon and Walnut Porridge

I know how easy it is to microwave a bowl of instant oats, but I promise this homemade oatmeal recipe is worth the extra time.

And by “extra time,” I mean it takes 5 minutes on the stovetop!

When everything is cooked and creamy, scatter over some walnuts and a dusting of cinnamon and enjoy.

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Or, those candied walnuts from above would be excellent in this dish.

3. Vegan Walnut Cheese Sauce

Vegan “cheese” can be a tough sell to meat-eaters, and I totally get it.

I mean, how can a bowl of nuts, water, and seasonings taste anything like a hot dish of Qdoba queso?

The truth is, this isn’t the hot queso you know and love. Instead, it’s more like cheesy hummus.

The walnuts are impossibly buttery and give this fantastic texture, while the nutritional yeast adds a delightfully nutty and cheesy taste.

4. Basil Walnut Pesto

If you love pesto as much as I do, I’m sure you’ve looked online for some tasty DIY recipes. The only issue with that is the cost of pine nuts.

Who knew they were so expensive? They grow in forests, and harvesting them takes a LOT of labor, which makes them pretty pricey.

The good news is that walnuts make the perfect pine nut alternative.

Pine nuts have a pretty mild flavor, and since you’ll blend the nuts with basil, garlic, parsley, and Parmesan cheese, I’ll bet nobody will even know you made this recipe with wallet-friendly nuts.

5. Apple Walnut Salad

The combination of fresh, crisp apple slices, toasty walnuts, and smooth blue cheese in this salad will leave you wanting more.

As with any recipe like this, you’ll need to toast the nuts before adding them to the bowl. This helps to release their natural oils and enhance the flavor.

I like to make the salad almost completely, but toast and add the nuts at the last minute.

That little bit of warmth makes such a nice change and will melt the blue cheese, too.

6. Walnut Pasta Sauce

Ask any vegan, and they’ll tell you: you can have your creamy mac and cheese and eat it too!

What’s the secret to vegan pasta sauce? Walnuts, dairy-free milk, and nutritional yeast.

Like the cheese sauce recipe from above, this is super creamy and cheesy.

Only, this version is much thinner and will coat your pasta like a dream.

7. Chocolate Chip Walnut Pumpkin Bread

Pumpkin bread is moist, spicey, super flavorful, and one of my all-time fall faves.

I love it with brown sugar crumble on top and plenty of dark chocolate chips inside.

It’s also extra scrumptious when you throw in a decent handful of chopped walnuts.

My advice is to keep the walnuts pretty large; that way, you don’t feel like the bread is full of seeds.

I prefer the occasional bite of the nut rather than bits in every mouthful that get stuck in your teeth.

8. Best Ever Banana Nut Muffins

Banana nut muffins work as a sweet breakfast option, tasty mid-morning snack, and even as a midnight treat in front of the tv.

The key to getting the best flavor is to start with ripe bananas.

The peels should be brown and spotty, and when you peel them, they should be super fragrant.

Also, to get that ultra-light and fluffy center, be sure you don’t over-work the batter.

Instead, just gently stir everything until it comes together and get those babies in the oven asap.

9. Cranberry and Walnut Stuffing

If your family is anything like mine, you’ll probably need a few dishes full of stuffing to keep everyone happy.

After all, it’s one of the best holiday sides, so it’s crucial everyone gets their fair share.

Not only is this stuffing recipe nutty and full of poultry-friendly herbs, but it’s also loaded with fresh cranberries for beautiful pops of color and flavor.

Of course, you can make this with veggie stock if you want it meat-free.

10. Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

How many times have you been subjected to watery, bland coleslaw?

It’s sad because slaw is so easy to get right. This recipe, for example, is one of the best out there and will brighten up your meal in a snap.

As the title suggests, carrots are the main ingredient, and they’re crunchy, sweet, and vibrant.

That being said, you can easily throw in some cabbage if you want to bulk this out.

Once the walnuts are toasted, it’s just a matter of tossing all the ingredients together.

11. No-Bake Walnut Granola Bars

Many store-bought granola bars are full of sugars and artificial preservatives, and those that aren’t are usually pretty expensive.

So, why not try making your own? Using this recipe as a base, you can modify it so easily to make all kinds of fun flavors.

For example, I made a batch recently with golden raisins, chia seeds, and dried mango.

I’ve also made some with freeze-dried raspberries and dark chocolate chunks.

I think my next batch will have peanut butter and banana chips!

12. Blanched Kale With Walnuts and Raisins

This blanched kale side salad is perfect to go alongside some juicy pork chops or tender steak.

Not only does it look great with the dark greens and streaks of color, but it’s super simple to whip up last minute.

Of course, if kale isn’t your thing, feel free to use spinach instead.

Just keep in mind that though kale will shrink as it cooks, spinach tends to wilt a lot more, so you may need to reduce the cooking time.

13. Walnut Meat

If you’re not vegan, you might be wondering what exactly walnut meat is.

I know I’ve never seen it on a menu before, but it was a certified hit on my last meatless Monday!

Walnut meat is a ground blend of walnuts and mushrooms with a bit of soy sauce and salt and pepper to taste.

The idea is to use it as a ground meat substitute in everything from tacos and nachos to pasta and salads.

This recipe even offers some seasoning options depending on how you want to use it.

14. Zucchini Walnut Fried Rice

Fried rice is a quick and easy dish you can whip up with pretty much whatever you have in the fridge.

The trick is to start with cold, cooked rice, so it doesn’t turn to mush.

This dish is best when you slice the zucchini very thin, which is easier to do with a mandolin.

Between the veggies and the walnuts, this is bursting with fresh flavors and incredible texture.

15. Walnut Crusted Salmon Sheet Pan Dinner

I’m a sucker for “crusted” salmon, but I usually go for seasoned breadcrumbs and pecans.

For this version, you’ll mix chopped walnuts with mustard, maple syrup, olive oil, paprika, salt, and pepper before pouring it right over the half-cooked salmon steaks.

If you were to add the mix too soon, it would burn in the oven, so be sure to spoon it over after around 15 minutes.

16. Unbelievable Walnut Crusted Chicken

If you like the recipe above, you’ll go nuts for this incredible walnut-crusted chicken.

This recipe uses honey rather than maple syrup, and instead of pouring over a walnut sauce, you’ll dredge the chicken in a flour and walnut mix (as you might with breadcrumbs).

Next, you’ll sear the chicken to help the coating stick and finish the whole thing with a sweet and warm honey mustard glaze.

17. Walnut Brownie Protein Balls

Energy bites are a terrific little snack to keep you full on a busy day. They also work well as a quick breakfast or an after-workout protein boost.

Where many protein balls are made using dates and oats, this recipe takes it up a notch.

It uses chopped walnuts and chia seeds for texture, honey and dates for sweetness, walnut butter as a binder, and cocoa powder and chocolate chips for a touch of indulgence.

18. Lemon-Walnut Quinoa & Chickpea Salad

Adding quinoa and chickpeas to your salad will give you a boost of protein, keep you satisfied longer, and make that boring bowl of lettuce something to get excited about.

The dressing for this salad calls for walnut oil, which I’ve found in my local supermarket, and in Home Sense/Home Goods in the food section.

It leaves the salad with a slightly sweet and nutty undertone that works so well against the lemon juice.

19. Coffee and Walnut Cake

Coffee and walnut cake is an absolute classic British teatime cake. You’ll find it all over in bakeries and cafes, and they take it pretty seriously.

You’ll add coffee and walnuts to both the cake batter and the frosting, so if you were hoping for a light coffee flavor, you’re out of luck.

The coffee taste should be very pronounced in this cake!

One of the most traditional ways to decorate this cake is to cover the whole thing with frosting and coat it with finely chopped walnuts.

20. Walnut Brownies

I think brownies might just be the perfect baked treat.

They’re fantastic no matter how they come out, whether they’re cakey, fudgy, full of nuts, covered with ganache, or served warm with ice cream.

These brownies are bursting with sweet and nutty, toasted walnuts.

You’ll get a mouthful with each bite, and since they’re not crunchy, they’ll just add a bit of texture to otherwise soft brownies.

21. French Walnut-Caramel Tart

When I tell you that this pie is to die for, I’m not exaggerating.

It has a light, buttery pastry crust, and it’s filled with a sweet, rich, and wonderfully sticky walnut and caramel filling.

I know pecan pie is a classic, but I highly recommend making this instead!

The filling needs just seven simple ingredients, and you’ll make a quick caramel to start with.

Then, once it’s smooth and golden, you’ll mix through the walnuts and sea salt.

22. Chinese Walnut Cookies

I know these look a little like mini-bread rolls, but they’re actually walnut shortbread cookies.

The cookie dough is a quick blend of flour, sugar, butter, and rising agents, which gets finely chopped walnuts mixed in towards the end.

To get that golden top, you’ll brush them with egg wash before baking.

23. Deliciously Moist Banana Bread Recipe

Do you have a couple of bananas on the counter that are a little too ripe?

You know, when the skin is brown-black, and they smell super fragrant?

Then you just have to make this unbelievably moist banana bread!

It’s light and fluffy, perfectly sweet, and full of buttery walnuts for an added bit of nutty goodness.

It’s also even more delicious if you throw in some mini-chocolate chips.

24. Salted Maple And Toasted Walnut Brittle

Brittle is a tasty, salty, super sweet treat that’s typically made with corn syrup.

It acts as a source of sweetness and helps to prevent the sugar from crystallizing as it cooks.

Unfortunately, it’s not the best ingredient, and I know many people would prefer not to eat it.

This maple brittle is just as sweet and salty, but it only uses 100% pure maple syrup for a more natural finish.

One thing to note is that you’ll need a candy thermometer for this recipe, so you’ll know when the sugar mix is at the right temperature.

If you eyeball it and it’s not quite 300 degrees Fahrenheit, it won’t set right and will be soft rather than crunchy.

25. Applesauce Cake

Using applesauce in your cake batter will add subtle apple flavor, lots of moisture, and make the cake extra fluffy.

The apple will enhance the warm spices, and it’s extra tasty when it’s chock full of raisins and walnuts.

For something even more irresistible, try soaking the raisins in warm, sweet tea to plump them up.

Food BlogSnacks

17 Delicious Snack Recipes to Accompany the New Year Holidays

17 Delicious Snack Recipes to Accompany the New Year Holidays

https://prescottmediacenter.org/ – New Year’s celebrations are just around the corner, just counting the days. Don’t forget to prepare various dishes for the holidays as well as New Year’s Eve, here. Barbeque or yakiniku and suki seems to be a favorite of many people, but what about the snacks?

When welcoming the New Year, you should have prepared tasty and delicious snacks to complete the atmosphere of gathering with the closest people. No need to choose a complicated menu, practical and easy snacks to make also taste so delicious.

For those of you who are confused about looking for super simple and delicious snack ideas, you can take a peek at some of the snack recipes that BrilioFood collected from various sources on Monday (26/12). Guaranteed, will not take up much time.

1. Crispy French Fries.


– Large raw potatoes, cut to taste
– Sufficient vinegar
– Sufficient water
– Sufficient fine sugar
– Sufficient salt
– Frying oil

How to make:

1. Peel the potatoes, then cut the potatoes according to taste. Use a very sharp knife to cut the potatoes, or you can use a special cutting tool that cuts the potatoes into sticks 1/4 inch or about 1 cm thick.
2. After cutting, soak the potatoes in water that has been mixed with vinegar. Then drain and rinse the potatoes using cold water. After that soak the potatoes again with vinegar water, let stand overnight. This technique of soaking the potatoes first is what makes the potatoes feel crunchy after frying.
3. Boil the potatoes using medium heat for a few minutes until the water boils, then drain and dry. If you want the potato drying process to go faster, you can use the oven for about 5 minutes with a heat size of 51 degrees Celsius.
4. After drying, soak again using water that has been given sugar for a few minutes. Then soak again with water that has been added vinegar, then wash with water that has been mixed with lime. This soaking step is to prevent the potatoes from turning gray.
5. After the soaking step is complete, fry the potatoes using the deep frying method. Prepare a large container such as a round pot or pan, then add as much cooking oil as possible so that all the potatoes are submerged in oil when fried.
6. Fry the potatoes until golden brown. Remove the fried potatoes and then drain. Sprinkle the fried potatoes with salt to give it a savory taste, or you can also use powdered cheese seasoning.
7. To get a crisper potato result, preferably after boiling, fry the potatoes until they are half cooked. Then drain when the oil is completely gone, put the potatoes in a special food plastic bag and then close it tightly, then put it in the refrigerator until the potatoes are frozen. Then fry the potatoes in low heat and submerged in oil, remove and serve when the potatoes are golden brown.

2. Grilled corn.


– Sweet corn
– Butter
– 2 tbsp sugar
– 1 clove of garlic

How to make:

1. Puree the garlic, then put it in a bowl.
2. Put the butter into the bowl that already contains the garlic.
3. Stir the two ingredients well.
4. Add sugar, stir again until well blended.
5. Apply it to the corn that will be burned.
6. Grill the corn to the desired degree of maturity.
7. If it feels cooked, remove the roasted corn, then serve.

3. Popcorn.


– Corn kernels for popcorn
– Sufficient butter

How to make:

1. Prepare a pot on the stove. Prepare and measure the corn according to taste.
2. Put 2 tablespoons of butter in a saucepan, turn on the stove over medium heat. Once the butter has melted, turn down the heat and place two handfuls of corn in the pot.
3. Cover the pot and shake the pot occasionally so that all the corn kernels are covered in butter.
4. Leave it for a while until the corn explodes in the pot. After stopping, turn off the fire.
5. Move the finished popcorn into the container. So, you can re-create this basic popcorn according to your taste.

4. Crispy egg nuts.


– 500 grams of peanuts
– 500 grams of flour
– 100 grams of tapioca flour
– 2 large eggs
– 240 grams of powdered sugar
– 1 teaspoon of flavoring
– 2 tablespoons of margarine, melt

How to make:

1. Wash the peanuts, roast until dry. set aside.
2. Mix flour and tapioca.
3. Beat eggs, sugar and flavoring using a mixer, beat until the sugar dissolves. Enter the melted margarine, shake again until smooth.
4. Put the peanuts into a large container, pour in 3 tablespoons of beaten egg, shake until smooth, sprinkle with 3 tablespoons of flour mixture, shake again until smooth. Do the same thing until the egg and flour mixture runs out.
5. After being coated with egg and flour, then fry.
6. Heat oil, add peanuts, fry over low heat until browned.
7. Remove, drain and serve.

5. Chocolate-coated marshmallows.


– 440 gr chocolate chips
– 10 large marshmallows

How to make:

1. Melt the chocolate chips, then dip the marshmallows into the chocolate using a fork or other skewer.
2. When finished, freeze the marshmallows in the refrigerator.
3. Let the marshmallows sit at room temperature for 5 minutes before you enjoy them.

6. Banana nuggets.


– 1 kg of banana (without skin)
– 4 tablespoons of powdered milk
– 4 tablespoons of granulated sugar
– 240 grams of flour
– 100 ml of sweet white condensed milk
– 1 teaspoon of salt

Dyeing ingredients:

– 120 gr flour
– 300 ml water
– Salt to taste
– Panir flour to taste

How to make:

1. Mash the banana with a fork or the back of a glass, then add the flour, sugar, powdered milk, white sweetened condensed milk, and salt to taste. Mix well.
2. Prepare a baking sheet and grease it with oil then line it with banana leaves, then grease it with oil again.
3. Pour the mixture and steam until cooked for about 40 to 60 minutes.
4. Pierce with a stick, if nothing sticks, it means the dough is cooked.
5. Cool and cut into pieces according to taste. Then dip in the dye and coat with the breadcrumbs. Repeat the process 2 times.
6. Store in the freezer for 20 minutes so that the panir flour sticks more.
7. Fry until cooked, remove and drain.

7. Chicken dim sum.

Dumpling ingredients:

– Wonton skin
– 350 gr chicken (blender)
– 120 gr shrimp (blender)
– 4 spring onions (blender)
– 1 tbsp soy sauce
– 1 tsp chopped garlic
– Salt to taste
– 100 gr tapioca
– 1 egg


– 1 carrot (grated)

How to make:

1. Blend the chicken, shrimp, and green onions until smooth.
2. Add other ingredients.
3. Put the filling on the dumplings, form buds.
4. Top with carrots.
5. Steam for 20 minutes.
6. If it is cooked, remove and serve while still warm.

8. Crispy tofu.


– 4 pieces of white tofu
– 1 pack of all-purpose seasoning flour
– Enough cooking oil

Tofu marinade ingredients:

– 1/2 tbsp savory salt
– Enough water

How to make:

1. Prepare the ingredients, then slice the tofu according to taste.
2. Soak tofu in salt water, then let stand for about 10 minutes.
3. Take 3 tablespoons of seasoned flour, make a liquid dough. Enter the tofu into the liquid mixture.
4. Then put in dry flour. Put it back into the liquid mixture, then into the dry flour until the tofu is coated in flour.
5, Fried tofu until dry.
6. Then remove and drain.
7. Crispy tofu is ready to be served.

9. Churros.


– 150 gr flour
– 2 tablespoons margarine
– 2 tablespoons sugar
– 250 ml water
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla powder
– 1 egg. shake loose

How to make:

1. Bring the water to a boil, then add the sugar, salt and margarine. Wait for it to get late. Turn off the stove, add flour and vanilla powder, stir until smooth.
2. Let stand for about 10 minutes until the mixture feels cold, then add the beaten eggs. Stir again until evenly distributed.
3. Put it in a triangular plastic with a star syringe at the end.
4. Heat the oil, then pour the mixture into the oil until it is browned.
5. Remove and drain.
6. Churros can also be eaten with a sprinkling of powdered sugar or melted chocolate.

10. Mini sweet martabak.


– 250 gr medium protein flour
– 15 gr milk powder
– 1/4 tsp baking powder
– 50 gr fine granulated sugar
– 1/4 tsp fine salt
– 300 ml water
– 1/2 tsp instant yeast
– 3 eggs egg
– 30 gr sugar
– 3/4 baking soda
– 25 gr butter, melt it

How to make:

1. Mix flour, powdered sugar, milk powder, baking powder, and salt in a bowl. Stir well.
2. Pour the water little by little, then stir with a mixer.
3. Add yeast and mix well. Leave it for 30 minutes.
4. Prepare another container, shake off the eggs and sugar. Pour into the mixture that was left standing. Stir well. Add melted butter and baking soda. Stir well again.
5. Heat the mold, not too hot or not hot enough.
6. Wait for it to nest. Then sprinkle sugar and cover until cooked. Apply butter.
7. Serve with your favorite toppings.

11. Simple chocolate balls.


– 1 pack of regal biscuits
– 2 sachets of sweetened condensed milk
– Chocolate to taste

How to make:

1. Put a pack of regal biscuits in a plastic bag, then crush it with a rolling pin.
2. Next, put the biscuits into the container. Add sweetened condensed milk, then stir until it becomes a dough.
3. Take enough dough, then shape it into a round shape until the dough runs out. Apply it into the mess so that it covers the entire surface of the balls.
4. Put it in the fridge until it’s cold. Once cooled, the simple chocolate balls are ready to be enjoyed.

12. Oreo why.


– 1 pack of Oreos, variant according to taste
– 1 tablespoon of melted butter
– 8 tablespoons of flour

How to make:

1. Prepare a container, then melt three tablespoons of flour. Add the melted butter, then stir until smooth.
2. Dip the Oreos into the flour mixture, then into the flour mixture. Repeat this method alternately.
3. Next, heat the oil. Fry Oreos until cooked over low heat.
4. Once cooked, remove the Oreos, then drain. Fried Oreos are ready to be enjoyed. You can add chocolate cream or grated cheese on top.

13. Syringe cake.


– 150 gr margarine
– 3 sachets of sweetened condensed milk
– 250 gr cornstarch

How to make:

1. Prepare a container, then mix the margarine and sweetened condensed milk. Stir until evenly distributed.
2. Add the cornstarch little by little, then knead the dough.
3. Print the dough using a syringe mold, then put it in the oven.
4. Bake the cake for 30 minutes. After that, remove and let it cool down. Then, put the syringes in the jar.
5. The syringe cake is ready to be enjoyed.

14. Coconut cookies.


– 180 gr of dry grated coconut
– 2 tablespoons of sugar
– 200 ml of coconut milk

How to make:

1. Take a bowl, mix grated coconut, coconut milk, and sugar, stir well.
2. Prepare a baking sheet, line it with parchment paper, take 1 tablespoon of round cookie dough.
3. Cook the coconut cookies in the oven for 15-20 minutes until they are lightly browned.
4. Finally, chill and coconut cookies are ready to be enjoyed.

15. Chocolate pudding.


– 1 sachet of agar-agar according to taste
– 1 liter of UHT chocolate milk
– 5 tablespoons of sugar

How to make:

1. Prepare a pan, put all the ingredients, stir, cook over low heat.
2. If the jelly stew is steamy, move it to the mold, cool it down, and wait for it to harden.
3. Remove the pudding from the mold, cut into pieces, serve.

16. Crispy mushrooms.


– 125 grams of oyster mushrooms, shredded
– 1 sachet of all-purpose seasoning flour
– Enough cooking oil

How to make:

1. Prepare a container, mix the shredded oyster mushrooms and all-purpose seasoning flour, knead, set aside.
2. Heat the oil, fry the mushrooms until cooked, remove and drain.
3. Serve.

17. Cheese roll.


– 750 gr pastry
– 1 box of cheddar cheese, cut into long pieces
– 1 egg yolk

How to make:

1. Sprinkle the base for preparing the cheese rolls with flour, place the pastry on top, add a little flour.
2. Put the cheddar cheese pieces, cut the pastry, wrap it around, and wrap the cheese in the pastry.
3. Arrange the pastry dough on a baking sheet, brush with egg yolk.
4. Preheat the oven to 200 degrees Celsius for 10 minutes.
5. Bake the pastry for 30 minutes in the oven, until browned and puffy.
6. Remove from tin, cool. Cheese rolls are ready to be enjoyed.