Parnell's Pantry Nut Cups

These handturned walnut cups will transport you to the woods

Directions. In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour. Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth.

Walnuts in a cup stock image. Image of food, organic 21454339

Cupcakes. Preheat your oven to 180ºc/160ºc fan and line a 12 hole tray with large cupcake cases/muffin cases. Dissolve the 2 tsps of instant coffee in one tablespoon of boiling water and leave to cool completely. Cream together the unsalted butter and light brown sugar until fluffy.

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Set walnut butter aside. Line a mini muffin tin with mini paper liners (you'll need 16 slots). Set aside. Melt the dark chocolate chips and 1 tablespoon oil together in the microwave until smooth. Spoon 1 teaspoon melted chocolate into one liner. Use the back of the teaspoon to "paint" up the sides of the liner.

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Make the dough by creaming the butter together with the cream cheese until light and fluffy. Add the flour in 2 batches, mixing well in between until a dough forms. Divide the dough into 24 balls. Spray a mini muffin pan with cooking spray and then press each ball of dough into the wells, pressing up the sides.

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In a medium bowl, stir together cream cheese, 1/2 cup butter, and flour until a dough forms. Roll into 1-inch balls and press into the bottom and up the sides of the prepared muffin cups. In a small bowl, blend together egg, butter, vanilla, and brown sugar until smooth. Stir in walnuts. Spoon mixture into the muffin cups, filling each 3/4 full.

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Walnut TassiesDough-2 Sticks Unsalted Butter - room temperature8 oz Cream Cheese - room temperature2 C FlourFilling-2 Eggs2 tsp Vanilla1 Tbsp Butter - soften.

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Preheat the oven to 350°F and spray mini muffin pan with cooking spray, set aside. Cream the butter and brown sugar in the bowl of an electric mixer, add the flour and salt and continue beating until dough well combined. In each mini muffin cup press a few tablespoon of the dough and shape in a cup.

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Make 24, walnut size balls. Press into mini muffin pans. 2. Now for the filling. Mix the filling ingredients together. Fill each cup with 1 teaspoon of filling. 3. Bake at 350 degrees for 20 to 25 minutes. Let cool in pans for a bit, remove, and enjoy!

Walnut Pastry Cups

Step 3. Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl.

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Instructions. Preheat the oven to 325°F. Whisk the granulated sugar, light brown sugar, cinnamon, ground ginger, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the walnuts with the egg white mixture with a spatula until well coated.

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Step 2. Preheat the oven to 375°F. In a bowl whisk together the egg, the brown sugar, the melted butter, and the vanilla until the mixture is combined well. Divide the filling among the shells.

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1. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter. 2. Heat over medium heat for 5 minutes, stirring frequently (with a heat proof non-plastic spatula) so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all.

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Step 2: Reserving one egg, combine your brown sugar, 2 eggs, chopped pecans and vanilla extract in a bowl and mix until just combined. Overmixing will lead to a foamy filling. Refrigerate until ready to use. Step 3: Combine flour, melted butter and cream cheese in a bowl and mix thoroughly.

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Step 3. Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl.

Parnell's Pantry Nut Cups

Preheat oven to 350 degrees F (175 degrees C). Beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. Gradually stir flour into butter until forming a dough. Shape dough into 1-inch balls and place into 3/4-inch muffin cups. Press dough into the bottom and sides of each muffin cup.

Easy Maple Walnut PB Cups!

Pecan Tassies Pecan Tassies (also known as Pecan Nut Cups or Pecan Delights)…are wonderful little nut cups, made with a cream cheese pastry dough and filled with a superb pecan/walnut filling. The perfect bite-size treat! I tried to find the origin of this cookie. The closest thing I could find was a Pecan Butter tart with its origin from Canada.