Enjoy these deliciously moist Sourdough Banana Nut Muffins for a weekend brunch or to make ahead for a grab-and-go weekday breakfast. Filled with bananas, English walnuts, and topped with coconut to give the muffins a nice crunchy top.
Tag: English Walnuts
This Ricotta Cheesecake with Apple Topping is so delicious. It uses my base recipe for Italian Cheesecake, but is perfect for fall with bits of sweet apple topping, English walnuts, and drizzled with caramel sauce. So good. My family loves it. (New photos added to …
Pumpkin isn’t necessarily my “favorite” ingredient, but these Pumpkin Walnut Scones are wonderfully delicious. Lightly sweet and crunchy with the perfect amount of pumpkin. Our family loves them!
(This recipe modified with new pictures on 11/29/21)
The pumpkin puree makes them so moist and tender, they practically melt in your mouth. And then there’s the cream cheese icing. So yummy! These scones are the perfect addition to a fall tea party.
Ingredients Needed to Make Pumpkin Walnut Scones
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- pumpkin puree
- half and half cream
- large egg
- English walnuts
Ingredients To Make the Cream Cheese Icing
- powdered sugar
- cream cheese
- whole milk
- vanilla extract
Instructions for this Recipe
Preheat oven to 400 degrees. Gather your ingredients so that you have everything at hand. Chop the English walnuts. I like to use a food chopper for this job, but you could also use a cutting board and knife.
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.
Using a pastry blending fork or your fingers, cut in butter until mixture is crumbly. Add pumpkin puree, half and half cream, 1 large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan.
If you don’t have a scone pan, simply lay each slice on a baking sheet lined with parchment paper or a silicone baking mat.
Bake 15-20 minutes in the preheated oven until golden brown. Allow to cool for 5 minutes and remove from pan and place on a cooling rack.
To make the icing, in a small bowl, combine powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy.
While scones are still warm, drizzle cream cheese icing over the top of each scone.
This recipe will make 8 scones. These scones are best served warm the day they are made, but you may reheat them in a toaster oven.
Pair with your favorite tea–maybe a Pumpkin Spice Chai tea or coffee with a pumpkin creamer. I mean, if you’re going to do pumpkin, you might as well go all out!
Pumpkin Walnut Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon baking soda
- 1/2 cup butter cold
- 3/4 cup pumpkin puree
- 1/4 cup half and half cream
- 1 large egg
- 1/2 cup English walnuts chopped
Cream Cheese Icing
- 1 cup powdered sugar
- 3 oz. cream cheese softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees. Gather all your ingredients and have them close at hand for use. Chop the English walnuts.
- In a medium bowl, mix together the flour, sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.
- Using a blending fork or your fingers, cut in butter until mixture is crumbly.
- Add pumpkin puree, half and half, large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
- Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake in preheated oven for 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan to cool on a wire rack.
To Prepare the Icing:
- In a small bowl, combine the powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over tops. Makes 8 scones.
This Crescent Lined Baked Brie recipe is perfect when you want to serve guests a little something special. I love how the cheese oozes once you slice into this yummy goodness.
The garlic and apricot flavors blend wonderfully with roasted meat dinners that we love to make in the fall and winter months. And it’s so easy to make, too. Your guests will think you’ve slaved for hours to make it.
Ingredients Needed to Make Crescent Lined Baked Brie
- brie with rind on
- garlic-flavored crescent rolls (I like to use the uncut kind)
- apricot preserves
- slivered almonds
Instructions on Making This Recipe
Preheat oven to 425 degrees. Lay a piece of parchment paper on a baking sheet. Roll out half a package of crescent rolls on the parchment paper. If the crescent rolls are not uncut, press together to seal the edges.
On Crescent Rolls
For this recipe, I like to shop for crescent rolls that have not been cut, although this type is not always easy to find. It just makes the preparation for this recipe that much more simple. And simple is always good.
Garlic-flavored rolls may also be easier to find during the holiday season. If you’re unable to find the garlic-flavored rolls, you can always sprinkle garlic powder (about 1/2 – 3/4 teaspoon) over the dough.
Place the unwrapped brie in the center of the crescent pastry. I’ve actually tried this recipe with both the rind on and off. If you have issues with the sometimes unsavory flavor of the rind, go ahead and remove it. But it’s not necessary if you don’t want to mess with the removal. The cheese will ooze rather well, either way.
Top the brie with apricot preserves and almonds.
Wrapping the Brie
Beginning with one side, wrap the crescent dough over brie, until all sides are covered. Pinch and twist the dough at the top to seal.
Bake for 20-25 minutes until golden brown.
You’ll want to serve this appetizer shortly after removing from the oven to ensure that the brie will ooze. Serve warm with crackers, sliced apples or pears, and English walnuts. My Glazed English Walnuts pair splendidly with the brie and apricot flavors.
For Wine Recommendations, may I suggest: Saracco Moscato d’Asti or a favorite Pinot Grigio.
See more Appetizers Here.
Crescent Lined Baked Brie
- 8 oz. brie with rind on
- 1/2 package refrigerator garlic crescent rolls I like to use the uncut kind
- 1/4 cup apricot preserves
- 1/8 cup slivered almonds
- English Walnuts, Sliced Apples, Pears, Crackers
- Preheat oven to 425 degrees. Roll out half a package of crescent rolls and press together to seal edges if not uncut. Place brie in center of pastry. Top brie with apricot preserves and almonds.
- Beginning with one side, wrap crescent over brie, until all sides are covered. Twist dough at the top to seal.
- Bake for 20-25 minutes until golden brown.
- Place on pretty serving tray. Serve warm with crackers, glazed walnuts, and sliced apples or pears. Serves 6-8.
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