I bake to sweeten life

Posts tagged ‘walnuts’

Coconut Walnut Pie



  • 1 cup corn syrup
  • 4 eggs, large
  • 1 cup brown sugar
  • 1/4 cup butter, unsalted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup  walnuts, finely chopped
  • 1 cup flaked coconut
  • 1 (9-inch) unbaked


  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

Apple Walnut Muffins

Apple Walnut Muffins


  • 2 cups  All-Purpose Flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 small apple, chopped
  • 1/4 cup walnuts, chopped
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs


  1. Preheat your oven to 500°F.
  2. Blend together the dry ingredients as long and as vigorously as you want.
  3. Add chopped apple and walnuts and stir to coat dry mixture.
  4. Beat the liquid ingredients together — milk, oil or butter, and eggs, until light.
  5. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more! It’s OK if you’ve left some lumps.
  6. Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins, 24 mini-muffins

Oatmeal Cookies


  • 1/2 cup canola oil
  • 1/2 cup packed brown sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup rolled oats, ground
  • 1/2 cup rolled oats
  • 1/2 cup granola (I used pumpkin fig)
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup cranberries, chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. or line with parchment.
  2. In a large bowl, mix canola oil, brown sugar, egg and vanilla until well blended. Combine the flour, baking soda, salt and spices; stir into the sugar mixture.
  3. Grind 1 cup of rolled oats in processor to flour like consistency. Mix in the oats, granola, walnuts, chia seeds and cranberries.
  4. Drop by rounded spoonfuls onto the prepared cookie sheet.
  5. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 20-24 cookies

Carrot Cake Cupcakes

Carrot Cake Cupcakes



  • ⅔ cup  canola oil

  • 3 eggs, large

  • ¾ cup plus 2 tablespoons sugar, granulated

  • 1 teaspoon vanilla extract

  • 1 ⅓ cups flour

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon allspice

  • ½ teaspoon nutmeg

  • ¼ teaspoon cloves
  • ¼ teaspoon salt

  • 1 ½ cups grated carrots

  • ⅓ cup walnuts, finely chopped

  • ½ cup chopped pineapple (I used frozen)

Carrot Cake


Carrot cake cucakes 2



  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.

  2. Put oil, eggs, sugar, and vanilla in a large bowl and beat together until combined and smooth

  3. Stir in flour, baking soda, spices, and salt then mix together. Stir in the carrots, walnuts, and pineapple.

  4. Spoon batter into liners. Bake for 25 minutes, until well risen and firm to the touch.

  5. Transfer to wire rack and let cool.

Makes 12

Cranberry Hermit Bars



5 tablespoons Unsalted butter, softened

1/2 cup packed brown sugar

2 eggs, large

1/3 cup molasses

1 cup all-purpose flour

1/4 cup whole wheat flour

1/4 baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup chopped cranberries

1/2 cup chopped walnuts


Preheat oven to 350 degrees F. Line a 9×9-inch with parchment.

Cream butter and sugar until fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.

Sift together dry ingredients and add to the batter. Mix batter gently until well combined and no trace of the dry ingredients.

Stir in cranberries and walnuts, Spread batter evenly in prepared pan.

Bake 22 minutes or until toothpick inserted comes out clean. The edges should start pulling away from sides of pan.

Remove from the oven and cool on rack. Cut just before serving.

Makes 12-16

1/4 teaspoon ground ginger

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