I am going to go out on a limb here and say: this recipe for coffee walnut chocolate chip muffins is my all-time favorite muffin recipe. And this is coming from the girl who has a serious crush on middle of the cinnamon roll muffins, not to mention bacon and egg muffins. But these delectable muffins are in a category all their own, which I think has something to do with the chocolate and coffee and walnut flavor combo that they have going on. Whatever it is, you need them on your own muffin list. So let’s make them!
This recipe for chopped Brussels sprouts with feta cheese may be among the most exciting I have ever written about on my blog. Maybe not to you, although I think you are going to fall head over heels for crispy, tender chopped sprouts mixed with tangy feta cheese and roasted walnuts. But for me, it is a personal and hard-won triumph in that I have converted the Southern husband over to the Brussels Sprouts Side. Up until now, I had to sneak them into things like chicken salad with Brussels sprouts, and even that didn’t really work. But this is a bona-fide all Brussels sprouts all the time side dish where the sprouts are front and center…and he likes it! He really likes it! My work is hereby finished. Except for…let’s make some!
Oh, buttermilk raisin coffee cake, you soft and tender thing, you. This is probably my favorite coffee cake recipe (and that is saying a lot, because I have yet to meet a coffee cake I didn’t like), probably because it is packed with juicy raisins and cinnamon and walnuts, and the buttermilk gives it just a teeny hint of tangy attitude. It also makes a nice generous amount because it cooks up in a 13×9 inch pan (and more on all that later), and is utterly and completely easy to make. You pretty much go from taking out the ingredients to pulling the golden deliciousness out of your oven in just under an hour, and then all there is left to do is wait for it to cool a little (So Hard!!) and then to slice it up and hand it out. You want coffee cake now, am I right? Let’s make some!
Christmas cookie, oh Christmas cookie, how ever sweet you taste! Especially if you happen to be maple walnut butterballs, which are easy little concoctions just begging to be enjoyed with your favorite cup of Christmas tea. They are those delectable little melt in your mouth type of cookie, made with ground walnuts and butter and just enough maple syrup to sweeten them up. I promise that you won’t even mind when the powdered sugar that they are rolled in gets on your shirt, because the dreamy taste is all you will care about. Let’s make them!
Before I get into the specifics of these super easy roasted string beans with walnuts, can I just ask if anyone else out there is continually stumped by side dishes? I have more ideas for main courses and appetizers and of course desserts than I can possibly make, but then I inevitably get to that moment where I think oh yeah – vegetables. A vegetable would be good. And immediately I draw a complete blank that never happens when I am figuring out which of my one million cookie recipes to make next. As a result, I tend to make what I think of as Old Faithful veggie recipes over and over again. This plate of string beans with walnuts is one of those – good and good for you and easy and phew! Done with thinking about the side dish for one more supper.
This is one of those simple simple simple ingredients that I make when I don’t want to give more than 2 seconds thought to dinner. I always have the ingredients, it is ready in two shakes, it couldn’t be easier to make, and most importantly, it tastes like HEAVEN. The heaven part is due to the miracle of brown butter, which is butter that has been lovingly melted on the stove until it turns, yes, brown. Brown butter has a nutty taste that is indescribably delicious, so I won’t even try…but it did give me the idea of adding some nuts to this pasta dish. Just when I thought heaven couldn’t get any more heavenly…it did.