walnuts

Kale Walnut Pesto with Spaghetti

August 21, 2019 by Marisa 8 Comments

Kale and Walnut Pesto with Spaghetti is a healthy, nutrient packed pasta dish. It’s easy and quick to put together which makes it simply perfect for any day of the week.

What do you make when a copious amount of homegrown kale lands on your kitchen counter?

My daughter and son-in-law organically grow their own kale and say that it literally grows like weed in their garden. There is just so much of it! And seeing that they were on their way down south for a week, I was the happy recipient of these nutrient dense greens.

Normally I would simply rub the washed and dried leaves with olive oil and toss in my salads. Or add handfuls of the chopped green leaves to most soup bases.

But then I thought it would be a wonderful opportunity to preserve this summer’s bounty by making some home made pesto!

Pesto is a wonderful way of preserving leafy greens and can be used or added to various recipes.

It’s also convenient to have on hand at a moment’s notice as this quick sauce is so versatile.

Prepping Kale

The kale you see here is more of a flat leaf variety with purplish veins and large overgrown leaves.

But really you can use any type of kale that you may find. Prepping will be the same!

You’ll need to rinse and pat the leaves down dry.
With a knife carve out the fibrous and thick part of the vein and stem. But don’t discard the stems, you can freeze and use the stems in soups.
Coarsely chop the leaves before adding to the food processor as this makes it easier to pack in and pulse.

Not everyone enjoys the slight bitterness of raw kale. But you can deflect some of that bitterness by combining the kale leaves with other leafy greens or herbs.

Some that work quite well are:

Arugula
Baby Spinach
Basil
Mint
Parsley

And if you want a Vegan Kale Walnut Pesto simply omit the Parmigiano-Reggiano cheese altogether.

You can also substitute walnuts with:

Pinenuts
Almonds
Pecans
Cashews

Do you have a nut allergy in the family? You can omit the nuts for a nut free alternative!

How To Use Kale Walnut Pesto

Aside from using kale walnut pesto with spaghetti, or another pasta of your choice, you can also use it for:

Slathering on sandwich bread such as these Pan Grilled Chicken Panini.
Spread it on flatbread or pizza dough then top with your favourite toppings.
Use it as a dip and serve with crudités, sliced veggies.
Dress up a platter of fresh mozzarella with sliced tomatoes topped with dollops of kale and walnut pesto.

My favourite way of serving this pesto is in tossing it with spaghetti which you can have on the dinner table in less than 30 minutes.

And, if you want to add an extra layer of flavour and texture then top your pasta with some homemade toasted bread crumbs.

It takes this dish to over the top gorgeous and delicious!

All you’ll need are some chopped crustless pieces of bread, pan toasted with a little olive oil and you’ll have some crunchy goodness to top your pasta with!

Although I’ve made a few batches, I still have quite a bit of kale leaves chilling in my fridge.

If you have any recommendations, leave me a comment below! I’d love to hear your thoughts!

Buon Appetito!

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0 from 0 votes

Kale Walnut Pesto with Spaghetti

Kale and Walnut Pesto with Spaghetti is a healthy and flavourful pasta dish. It's quick and easy to put together and simply perfect for any day of the week.

Prep Time20 mins

Cook Time10 mins

Course: Pasta

Cuisine: Italian

Keyword: Kale Walnut Pesto with Spaghetti

Servings:

Calories: 699kcal

Author: Marisa

Ingredients

2 cups kale (roughly chopped) rinsed, dried and firmly packed
1 cup Italian parsley (roughly chopped) Rinsed, dried and firmly packed
1 garlic clove
1/3 cup walnuts lightly toasted
lemon zest from one medium sized lemon
lemon juice from one medium sized lemon
1/2 cup extra virgin olive oil
1/4 cup Parmigiano Reggiano cheese freshly grated
red chili pepper flakes 2 generous pinches
salt and pepper to your taste
450 grams spaghetti
1 cup freshly toasted bread crumbs optional (see notes below)

Instructions

Kale Walnut Pesto

Fill a large sauce pot with water and bring to a boil.
Meanwhile, start making the kale pesto.
Place the kale, parsley, garlic, walnuts, both the zest and juice of a lemon and the olive oil in a large food processor.
Pulse until smooth.
Transfer the pesto to a small bowl and stir in the cheese, chili flakes and salt & pepper to your taste.
Set the pesto aside while you cook the pasta.

Pasta

Bring a large pot of water to boil.
Once the water boils, salt the water and cook the spaghetti according to package instructions.
When the pasta is cooked, reserve 1/2 cup of the pasta water then drain the spaghetti.
Return the pasta to the sauce pot and toss with approximately 1/2 cup of pesto and the reserved pasta water.
Taste the pasta and add additional pesto if needed or simply to your liking.
Plate and serve with a dab of pesto, some extra cheese, a sprinkle of chilli pepper and toasted breadcrumbs if using.
You can store any remaining pesto for up to a week in the fridge.
Or freeze up to 1 month.

Notes

Toasted Breadcrumbs:

Use your favourite bread, crust removed and chopped into small pieces (approximately 1 cup).

Heat a skillet with 1 tablespoon of olive oil and add the breadcrumbs.

Toast the crumbs while tossing frequently for about 5 minutes or until the crumbs turn golden brown.

Nutrition

Carrot Cake With Cream Cheese Frosting

May 4, 2019 by Marisa 22 Comments

The absolute best Carrot Cake with Cream Cheese Frosting…ever! Two carrot cakes are baked and assembled together with the most luscious cream cheese frosting to form a two layered cake.

This recipe was originally published May 25, 2015 and republished May 4, 2019 with updated content and photos.

I forgot how much I loved carrot cake until I revisited this recipe. It’s like seeing a long lost best friend and not being able to get enough.

Memories came flooding back on all the times I’ve baked this cake for Sunday family gatherings at mamma’s house. It’s been a family favourite for a long while and just recently my sister requested the recipe. She raves about it all the time, claiming it’s “the best she’s ever tasted” !

I’m so glad to have found this recipe, type written…yikes, who even owns a typewriter anymore. It’s dog eared and slightly spattered with cake batter. It truly attests to the shear amount of times I’ve baked this deliciously moist cake.

Much of its moistness comes from sweet bits of crushed pineapple which makes a lovely contrast to the finely ground walnuts and carrots speckled throughout the cake.

What Pans Can I Use to Bake Carrot Cake?

You can most certainly serve it in a more traditional way by baking it in a 9 x 13 inch pan, as I’ve always done.

However, do keep in mind you’ll need to bake it for 50 to 60 minutes. Or simply until a toothpick inserted in the middles comes out clean. One batch of the cream cheese frosting will be enough for a 9 x 13 inch cake.

This time around, I decided to elevate it into a much more elegant 2 layered cake. Inspired by what is now being referred to as “naked cake” and I used 2, 9 inch round cake pans.

It’s a lovely way of making a cake with open layers. This has the icing peeking through the outer edges, giving it a more exposed look. I find it gives the cake a pretty and enchanting appeal!

How to Make Carrot Cake Frosting

You can either use an electric mixer when beating your cream cheese frosting or a food processor with a 4 cup capacity. Both methods work quite well but I do prefer my food processor as this gives me a wonderful smooth consistency in mere minutes.

I doubled the frosting amount for this 2 layered cake and used a 1M piping tip from Wilton to decorate the carrot cake.

You’ll have a little more than enough for the double layers so be as generous as you like!

How to Decorate a Two Layered Carrot Cake

To achieve the frilly icing border, you’ll want to start piping at the inner edge of your cake, working your self inward. Use an off set spatula to smooth the inside frosting while leaving the edges untouched.

I repeated the same with the top layer and piped a rosette in the middle of the cake. I wanted to achieve the look of a naked cake but with a frilly border!

This recipe was given to me by Raoul whom I’ve never met. He was gracious enough to pass on this recipe through a mutual friend. He worked in our hospital cafeteria and had my colleagues and I running down every second Wednesday to get our carrot cake fix!

It’s that wonderful and you’ll want to make it over and over again!

And if your as much of a carrot cake lover as I am you’ll want to check out these Gluten Free Mini Carrot Loaves! It’s a slight variation on this 2 layered carrot cake. But minus the cream cheese.

Happy baking dear friends!

For more delicious treats follow me on Facebook – Pinterest – Instagram – Twitter

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5 from 3 votes

Carrot Cake with Cream Cheese Frosting

A delicious 2 layered Carrot Cake with a luscious Cream Cheese Frosting that is simply perfect for birthdays, holidays or any other special occasion.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: Carrot Cake

Servings:

Author: Marisa

Ingredients

1 1/2 cups sunflower oil or canola oil
2 cups granulated sugar
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts finely chopped
14 ounce can crushed pinapple well drained
2 cups grated carrots about 3 medium sized

CREAM CHEESE FROSTING (double this amount for a 2 layer cake)

3 ounces cream cheese
2 teaspoon pure vanilla extract
1/4 pound butter
1/2 pound powdered sugar (icing sugar)

Instructions

Grease and flour 2, 9 inch round cake pans.
Preheat oven to 325 degrees F.
In a large bowl whisk the oil, sugar and eggs together until combined and set aside.
In a separate bowl, whisk the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir until combined.
Fold in the crushed pineapple, chopped walnuts and the grated carrots.. Do not over mix.
Divide evenly into the prepared pans.
Bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
Transfer the pans on a wire rack and let cool completely in the pans.
Carefully release the cakes from the pans when cooled and ready to frost.

CREAM CHEESE FROSTING (double the amount for a 2 layer cake)

In a large bowl combine the frosting ingredients together.
Starting on low speed and working your way to high, mix until the cream cheese frosting is smooth and creamy.

ASSEMBLING LAYERED CARROT CAKE

Carefully place one cake on a large serving platter.
To make the frilly icing border, use a piping bag inserted with a 1M piping tip.
Fill the piping bag with the frosting and start piping at the inner edge of your cake, working yourself inward.
With an off set spatula or the back of a large spoon, smooth the inside frosting and leave the edges untouched.
Top with the second layer of cake and repeat with more frosting.
Pipe a rosette on the top middle of cake and garnish with mint leaves.
Slice and enjoy with your favourite cup of coffee or tea.

Chocolate and Pear Crostata

August 29, 2018 by Marisa 61 Comments

An elegant and impressive Chocolate and Pear Crostata with a silky smooth filling of finely ground walnuts and dark chocolate. As a bonus it’s remarkably easy to put together.

This recipe was originally published October 1, 2015 and republished August 29, 2018 with updated content and photos.

Although it has been a couple of years since my dad passed away, his pear tree continues to flourish. A constant and wonderful reminder of how he passionately tended and nurtured his garden.

It lays mostly dormant right now except for this one majestic pear tree. This lone pear tree bears more fruit than we can possibly consume. Although, I must say the squirrels are certainly giving us a run for our money!

Its branches are now weighed down heavily and bursting with delectable fruits while some are strewn all over the ground, blanketed in green and gold.

These ripened sweet fruits are just about ready to be plucked off and sink ones teeth into. But since I have so many…well why not bake with them! Right?

What is a Crostata?

A crostata is essentially a rustic baked tart with a short crust pastry base. Its basically free-form and in my opinion far easier to make then a 2 crust pie.

This crostata is so outrageously good, it will take a lot of restraint not to devour the whole tart. It is made with a pastry crust much like shortbread and with a silky rich chocolate filling.

Part of the appeal of this crostata are the juicy pear halves which are sliced and nestled over the chocolate filling. They provide such an elegant appearance and are sure to garner many compliments.

But really, feel free here to add your own artistic flare and fan out the slices which ever way you wish!

Although you may use a mixer to make the pastry dough, I much prefer using my food processor. The dough comes together with such ease rendering it soft and pliable and making it very easy to pat down both over and around the tart tin.

I tried this crostata once using almonds and another time using walnuts. I must say, my husband and I both prefer the walnuts, but they are easily interchangeable. Whichever nuts you choose, this recipe is a real keeper!

As with all fabulous desserts, do savour every single bite accompanied by a very good espresso of course!

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0 from 0 votes

Chocolate and Pear Crostata

Chocolate and Pear Crostata with a silky smooth filling of finely ground walnuts and dark chocolate makes a rustic, elegant dessert.

Prep Time30 mins

Cook Time45 mins

Chilling Time30 mins

Course: Dessert

Cuisine: Italian

Keyword: Chocolate Pear Crostata Recipe

Servings:

Calories: 812kcal

Author: Marisa

Equipment

9 inch round baking tin

Ingredients

For the Pastry

3/4 cup or 12 tablespoons butter cubed
1/4 cup granulated sugar
1 large egg yolk
2 cups all purpose flour

For the Chocolate Filling

14 tablespoons butter cubed
1 cup granulated sugar
3 large eggs beaten
1 1/3 cups walnuts, lightly toasted finely ground
2 tablespoons all purpose flour
3 1/2 ounces dark chocolate or semi-sweet chocolate, melted I used 70% dark chocolate
4 ripe firm pears
powdered sugar for dusting
9 inch round tart tin with removable base

Instructions

Making the Pastry

Place the butter and sugar together in a food processor and blend until smooth.
Add in the egg yolk and blend again until it is thoroughly mixed.
Next, add in the flour and pulse intermittently until the dough is smooth and not sticky.
Divide the dough in half and freeze one half for later use. A half portion of this dough is enough to line a 9 inch baking tin.
Line the greased tart tin with the dough by patting it down in the tart tin while spreading it out with your fingers.
Chill for at least 30 minutes.

For the Filling

Beat together the butter with the sugar until light and fluffy.
Add in the eggs, ground walnuts, flour and beat until smooth.
Stir in the melted chocolate.
Spoon the mixture over the pastry and smooth it gently with a pastry knife.
Peel the pears and cut them in half length-wise.
Remove the cores and slice each half length-wise into thin slices.
While keeping each of the sliced halves together, place them over the chocolate filling. (As seen in the photo)
Bake in a preheated oven at 350 degrees F, for about 45 minutes or until the walnut mixture is firm and the pastry is golden brown.
Transfer to a wire rack to cool then dust with powdered sugar just before serving.

Notes

You will only need half of the pastry dough to make a 9 inch crostata. The remaining half can be frozen for later use. However, if your tart tin is 10 inches round do use the whole amount of pastry dough. I've done so successfully without changing the amount of filling.

Recipe is adapted from a favourite cookbook, Cafe Italia Cookbook and only switching almonds for the walnuts as a personal preference.

Nutrition

Chocolate Zucchini Doughnuts

April 16, 2016 by Marisa 25 Comments

Baked Chocolate Zucchini Doughnuts with finely chopped walnuts, topped with a chocolate glaze and some pretty sprinkles.

I have shared a couple of doughnut recipes here on the blog before and both of the deep fried variety. Such as these Zeppole, Ricotta Doughnuts and more recently my Castagnole Fritte.

However, my chocolate zucchini doughnuts featured today are of a completely different variety. They’re baked not fried and with the addition of grated zucchini and finely chopped walnuts.

These chocolate zucchini doughnuts have a soft cake like texture. They’re super moist and made more so after being dunked in a decadent chocolate glaze.

This is a simple snacking cake recipe given to me by a friend. I’ve tweaked the recipe and converted it into doughnuts. I think it’s a fun way of giving an old recipe new life.

If you love easy to make desserts and have an extra zucchini hanging out in your fridge then these doughnuts are for you.

One will barely notice the zucchini in the doughnut because it just melts into the batter as it bakes. This is a great thing if there are finicky eaters in your family.

It’s a thoroughly wonderful way to sneak in some veggies in baked goods.

I used 2 (3 inch round doughnut hole pans) for this recipe which yields 24 doughnuts. Each pan has 6 doughnut ring shapes which I let cool and resprayed with non-stick baking spray between batches.

Alternately, you may use a 9 inch square baking pan and bake the cake in a preheated oven at 350 degrees F and bake for about 40 minutes. Or until a wooden skewer inserted in the middle comes out clean.

You will only need half the quantity of chocolate glaze if opting to bake it in a cake form.

Helpful Tips for Making Baked Doughnuts

Use the 6 to 8 minutes bake time as a general guideline and always check to see if they are done at the minimum amount of time as not all ovens are the same. Mine is a gas oven and my baked goods are usually ready at the minimum amount of time requested in most recipes.

Do use a piping bag or resealable plastic bag, snipped at one end, to fill the doughnut pans for perfectly round shaped doughnuts.

Fill only half way through (the doughnut rings) as the batter doubles in size once baked.

Let the doughnuts cool in the pan for a few minutes before loosening them around the edges and inverting them onto a cooling rack.

Last but not least top the doughnuts with lots and lots of sprinkles 🙂

Happy Baking!

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2.5 from 2 votes

Chocolate Zucchini Doughnuts

These chocolate zucchini doughnuts with walnuts, have a cake like texture. They are baked, dunked in a decadent chocolate glaze and topped with sprinkles.

Course: Dessert

Cuisine: American

Keyword: Baked Chocolate Zucchini Doughnuts

Servings: doughnuts

Calories: 154kcal

Author: Marisa

Ingredients

DOUGHNUTS
1 1/2 cups flour
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup softened butter
1 cup sugar
2 large eggs lightly beaten
1 teaspoon vanilla
1/3 whole cup milk
1 cup grated zucchini from 1 small zucchini
1/2 cup finely chopped walnuts
Chocolate Glaze
2 cups icing sugar
4 tablespoons cocoa powder
1 tablespoon light corn syrup
4 tablespoons whole milk
chocolate sprinkles or any other of your choice

Instructions

Preheat oven to 375 degrees F. Grease a 2 inch doughnut pan with a nonstick cooking spray and set aside.
In a large size bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, beat together the butter and sugar until creamy.
Add in the eggs, vanilla and beat until well combined.
Stir in the flour mixture alternately with the milk. Stating and ending with the flour mixture.
Add in the zucchini and the nuts. Stir till combined.
Spoon the doughnut batter into a large resealable plastic bag. Snip off one corner of the bag and pipe the batter into the prepared pans, filling the doughnut rings only half way through.
Bake 6 to 8 minutes or until the tops spring back when lightly touched.
When ready, let the doughnuts rest in the pan for a few minutes then gently loosen around the edges and carefully invert onto a cooling rack.
Cool and spray the doughnut pans with nonstick spray between batches.
CHOCOLATE GLAZE
In a large bowl, whisk together the icing sugar, cocoa powder, corn syrup and whole milk.
To coat the doughnuts with the chocolate glaze you can either dunk them in the glaze, letting any excess drip off or simply spoon the chocolate glaze over the doughnuts.
Place the doughnuts on a wire rack with a cookie sheet underneath to catch any drippings.
Top with the sprinkles of your choice.

Nutrition