Chocolaty Full Of Nuts Recipes

CHOCOLATY ALMOND CAKE

Steps:

• Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the buttermilk, beating well after each addition., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream in a large bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer. , Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator.

GUJARATI POTATOES WITH CASHEW NUTS

Steps:

• Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
• When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels.
• Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown.
• To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

CHOCOLATY FULL-OF-NUTS

Steps:

• Beat 1 cup dark brown sugar and 1 stick butter until fluffy, then beat in 3 egg, 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Add 1 cup oats,1/2 cup Grape-Nuts cereal and 2 cups chopped mixed nuts to the finished batter. Drop by tablespoonfuls and chill 30 minutes, then bake 8 to 12 minutes at 350 degrees.

CHOCOLATY CARAMEL-NUT POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
• Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
• Bake in preheated oven for 1 hour, stirring every 15 minutes.