Ganache Cookies Coated in Walnuts

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I am still wondering how these are going to end up turning out….they are in the freezer right now, hardening up. So, I haven’t “officially” eaten one. However, I can definitely tell you that what I taste tested on my fingers was very, very good! 🙂

Like so many things in life, these were not at all what I had planned when I started out. I had something quite different in mind, and yet, again like so many things in life, sometimes the unexpected is better, more full, richer even. I am hopeful that this is the case with these yummy treats!

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GANACHE COOKIES COATED IN WALNUTS

  • Servings: 24-30 cookies
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*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 24-30 cookies

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  • About 2 cups dark chocolate chips
  • 1/3 cup coconut milk (just the top thick part)
  • 1 1/3 cups honey
  • 1 tsp pure vanilla extract
  • 2-3 tsp pure almond extract
  • 2 tsp cinnamon
  • Crushed Walnuts (Or substitute another nut)

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  • Put the chocolate chips and the coconut milk in a large sauce pan over low to medium heat, letting the chocolate melt.
  • Once the chocolate has melted, add in the rest of the ingredients (not including the nuts), stirring well.
  • Put the ganache into a large bowl, putting it in the refrigerator so it can cool. I let mine cool 2 hours and it probably could have used being cooled longer. The more cooled it is, the easier it will be to shape them. I ended up with a few funny looking shapes. 🙂
  • While the ganache is hardening, put the nuts in a ziplock bag and smash them.
  • Line a container that you have a lid for and can go in the refrigerator with waxed paper.
  • This is the messy part…once the ganache has hardened enough, then use your hands to get some out of the bowl, roll it in the nuts, and then flatten it into a nice looking, thin, oval shape on the wax paper.
  • When you have done this with all of them, put the lid on the container and put it in the freezer. (Updated to say: I just checked on them and they don’t seem to get hard enough in the refrigerator, so freezer it is.) Keep them in there until ready to eat. (I’ll take mine out tomorrow night for our small group.)

Note: For those who are allergic to nuts, you can make this without the pure almond extract and the walnuts. I did this with some of mine and instead of rolling it in the walnuts, I covered it in a mixture of cinnamon and cocoa.

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Walnut Dark Chocolate Chip Cookie Dough Balls

I had the choice last night of either bringing a side or a dessert to our small group. My question: is there really any decision that needs to be made?! Dessert any day! 🙂

Yesterday was busy, so I didn’t have a chance to run to the store. You know what that meant…raiding my fridge and pantry and making something out of what I had on hand.

Well, it certainly helped that I had some inspiration…and that inspiration came from Dimple over at Shivaay Delights. She recently made these delicious looking chocolate snowballs (which I do hope to try at some point). Her recipe inspired me to make a ball of yumminess that was low-glycemic and that I didn’t actually have to cook! 🙂 Thanks Dimple!

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WALNUT DARK CHOCOLATE CHIP COOKIE DOUGH BALLS

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 10-12 Balls

Ingredients:

  • 1 cup almond flour
  • 1/3 cup honey
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tbsp cinnamon
  • 1 cup whole walnuts, food processed
  • 1/2 cup dark chocolate chips
  • Fresh squeezed juice from 1 whole orange

Directions:

  • After measuring out the walnuts, put them in a food processor until they become small pieces.
  • Cut the orange in half, and squeeze all the juice from both sides into a large bowl.
  • Melt the coconut oil, and add it to the juice.
  • Add the honey and vanilla to the juice mixture, and mix thoroughly.
  • In another bowl, combine the flour, small pieces of walnuts, cinnamon, and chocolate chips, mixing well.
  • Now combine all the ingredients together in the large bowl.
  • Make small balls with the dough, placing them on a non stick baking pan, or you can line another dish with wax paper and use that. Just make sure the balls are not touching one another.
  • Refrigerate until ready to eat.

Twice Baked Maple, Cinnamon, & Walnut Acorn Squash

And, as promised, here was my favorite….the sweet one! 🙂

These are some of my favorite moments lately…not using a recipe, creating something new, something that I am not sure will work, though I am always really hoping will! 🙂

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TWICE BAKED MAPLE, CINNAMON, & WALNUT ACORN SQUASH

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

Ingredients:

  • 1 acorn squash
  • 2 tbsp coconut oil
  • 2 tbsp + 2 tsp of maple syrup
  • 1/2 tsp cinnamon
  • 2 tbsp cream cheese
  • 4 tbsp chopped walnuts (Plus a few extra whole ones to put on top)

Directions:

  • Preheat oven to 425 degrees.
  • Cut a whole acorn squash in half, cleaning out the seeds from both sides.
  • Place each half into a baking dish, or a cookie sheet. I preferred putting them in separate baking dishes (I didn’t have one large enough that they both would fit), because so much juice leaked out.
  • Melt the coconut oil
  • Sprinkle the coconut oil onto each half and give it a few minutes to soak in.
  • Flip the squash over and cook open side down for 35 minutes, or until insides are soft enough to mash.
  • When squash is ready, scoop out the insides, leaving a thick enough layer so that the skins maintain their structure.
  • Place the squash in a bowl with 2 tbsp cream cheese. Mash thoroughly.
  • Add in the maple syrup, cinnamon, and walnuts, mixing well.
  • Divide the squash mixture evenly between the two halves.
  • Cook for 10 minutes (your stove should still be heated up to 425 degrees.)
  • After the 10 minutes, add some whole walnuts to the top.
  • Cook for 5 more minutes, then you are ready to eat!