pine nuts

toasted pine nuts

by jani on April 1, 2013

HB and I love pine nuts. If you  follow my blog, you will know that we add them to as many recipes as we can.  One of my favorite snacks is a handful of these wonderfully tasting toasted nuts. Toasting brings out the savory flavors found within these delicious morsels.

toasted pine nuts 3We usually buy our raw shelled pine nuts in a 1.5 lb bag from Costco. Spread them out on a cookie sheet. Place in a preheated 325 F oven and toast for 12-13 minutes or until they are golden brown.

toasted pine nuts 1Place cooled pine nuts in a freezer bag and they should stay fresh for about 6 months (we always run out of them before six months is up!)

toasted pine nuts 2Here are a few of our favorite pine nut recipes:

blue corn blueberry piñon waffles

best ever chocolate chip cookies

cherry pine nut cookies

le creuset  mini cocottes – sausage-pine nut dressing

There are so many ways to experiment with pine nuts. We add them to our egg scramble and grilled cheese sandwiches… pretty much everything is better with pine nuts! And an added bonus… they’re super nutritious! How do you use your pine nuts other than in pesto? As always, I welcome your comments! 

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blue corn blueberry piñon waffles

by jani on March 18, 2013

I have been making scratch buttermilk pancakes and waffles for years. But, when our son brought us blue corn pancake and waffle mix from a recent trip to Santa Fe, we thought that fresh blueberries and pine nuts would be a perfect complement. It was!

blue corn waf 6

blue corn waf 1

Ingredients:

  • 1 c flour
  • 1 c blue corn pancake/waffle mix (or 1/2 c blue cornmeal to 1 1/2 cup flour)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 -1/2 Tbsp sugar
  • 3 beaten eggs
  • 2 c buttermilk
  • 2 Tbsp melted butter
  • 1 c fresh blueberries
  • 1  c toasted pine nuts (piñones)

Preheat waffle iron.

Combine dry ingredients. Add buttermilk, beaten eggs and melted butter. Mix lightly with mixing spoon (batter will be lumpy). Gently fold in blueberries and pine nuts.

blue corn waf 4

Waffle iron should be completely heated. Pour about 1/2 cup batter into each square. Our waffles took about 12 minutes to bake. Every waffle iron varies in heat and cooking time. This batter makes approximately 12 squares. Since  HB and I are empty nesters, we froze the leftover waffles for another day.

blue corn waf 5

Reserve about 1/2 cup blueberries and pine nuts to top waffles, if desired.

blue corn waf 7

Serve with warm syrup and enjoy! As always, I welcome any comments or questions.

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best ever chocolate chip cookies

by jani on March 11, 2013

HB has been perfecting his chocolate chip cookie recipe for over 40 years. Each time he’s made these, our kids have always proclaimed, “Dad, these are the best ever!” This last batch, I can honestly say are, “the best ever!” These babies are to die for!

choc chip 3Ingredients:

  • 2-1/4 c  flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 c granulated sugar
  • 3/4 c packed brown (we prefer dark brown) sugar
  • 1 Tbsp vanilla extract (actually, adding the extra vanilla makes the recipe!)
  • 2 large eggs
  • 1 cup butter. softened
  • 2 c semi-sweet chocolate chips
  • 1/2 c toasted pine nuts
  • 1/2 c toasted slivered almonds

Toast slivered almonds and pine nuts on cookie sheet at 325 F for 12 minutes (or until light golden brown). Let cool. Preheat oven to 375 F. Combine flour baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well. Gradually add flour mixture. Stir in chocolate chips  and nuts. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 12 minutes or until light golden brown.

choc chips 2My absolute favorite part is testing the cookie dough… over and over again!

choc chip 1These really are fabulous. The combination of toasted pine nuts and toasted slivered almonds just make these the perfect complement to the chocolate chips!

choc chip 4

I hope you enjoy these cookies. I welcome any comments!

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