Dutch Chocolate Cinnamon Pecan Bread

Posted on December 18, 2014 by admin
Dutch Chocolate, Cinnamon and Pecan Bread
Serves 6
Who wouldn't want to receive this lovely and tasty homemade gift? Bake and share this recipe, courtesy of Le Creuset, with neighbors, teachers, friends, co-workers, your dog sitter or postman...make several loaves and spread the joy this season.
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Prep Time
25 min
Cook Time
1 hr 5 min
Total Time
1 hr 30 min
Prep Time
25 min
Cook Time
1 hr 5 min
Total Time
1 hr 30 min
Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 2 eggs
  4. 1 1/2 cups flour
  5. 1/2 cup cocoa powder
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 teaspoon cinnamon
  10. 1 1/4 cup pecans, chopped, divided
  11. 1/2 cup whole milk
  12. 1/2 cup vegetable oil
  13. 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°F.
  2. Cream butter and sugar until smooth. Add eggs one at a time.
  3. In a separate bowl, combine dry ingredients and 1 cup pecans.
  4. In another bowl, stir together the milk, oil and vanilla. Add the flour mixture and milk mixture alternately to the creamed butter and sugar.
  5. Pour the batter into a greased loaf pan and top with remaining pecans.
  6. Bake, uncovered, for 45 minutes. Cover and bake 20 minutes more
Notes
  1. Created for the Heritage Loaf Pan
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Broccoli & Parmesan Puree

Posted on December 11, 2014 by admin
Broccoli & Parmesan Puree
Serves 4
Can't get your kids to eat their broccoli? They will be asking for more when you serve up this creamy puree from our friends at Garnish and Gather. This recipe was recently featured in one of their pre-portioned meal kits, served alongside of chicken croquettes and creole aioli. What's a meal kit? Perfectly-portioned, farm-fresh ingredients with an easy-to-follow recipe. And Garnish and Gather also includes a wine pairing suggestion from our friends at Sherlock's Wine Merchant. You get to be the chef - without the hassle! Simply select your organic meals from the chef created options online, and then pick up dinner at your pre-selected location each Monday. Become a member and save $5 each week.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1/3 lb potatoes
  2. ¾ lb broccoli
  3. ¼ cup cream cheese
  4. 3 Tbsp parmesan
  5. ½ tsp red pepper flakes
Instructions
  1. In a medium pot, bring salted water to a boil for potato
  2. • Roughly chop potatoes
  3. • Add potatoes to boiling water and cook 7–8 min until tender
  4. • Chop broccoli
  5. • When potato is tender, remove with slotted spoon and set aside. Add fresh water to the pot and bring to a boil OR keep the potato water boiling for broccoli
  6. • Add broccoli to boiling water and cook 5–7 min until just tender
  7. • When broccoli is cooked, transfer to food processor and add cream cheese, potatoes, parmesan and ¼ cup water
  8. • Puree until smooth and season with salt, pepper & red pepper flakes to taste
Notes
  1. Enjoy
Adapted from Garnish and Gather
Adapted from Garnish and Gather
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Roasted Almonds with Rosemary and Fleur de Sel

Posted on December 4, 2014 by admin
Roasted Almonds with Rosemary and Fleur del Sel (French Sea Salt)
Spiced Nuts for the holidays - what could be easier for snacking, entertaining, and gift giving? Our owner Mary Moore featured this recipe in a "magical holiday" entertaining class a few years back, and it's still a hit! Join Mary and Don Hackett, sommelier and certified wine specialist at our Decatur store, as they share NEW New Year's Traditions while giving back this holiday season. They are hosting a class on Monday, December 8 and all proceeds directly benefit the Atlanta Community Food Bank.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. Nonstick Vegetable Oil Spray
  2. 1 large egg white
  3. 1 TBSP sugar
  4. 1 ½ TBSP dried rosemary, crushed
  5. 1 ½ tsp fleur del sel*
  6. ¼ tsp cayenne pepper
  7. 2 cups whole blanched almonds
Instructions
  1. Preheat oven to 350°. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar, whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts, stir. Transfer to baking sheet, spreading nuts in a single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet.
  2. Cover, store at room temperature.
Notes
  1. *use fleur de sel (sea salt) of your choice. There are many great flavored salts available from citrus to spicy.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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