Pecan Tarts

These pecan tarts are adorable and delicious. I love to serve these during tea time. You can substitute pecans with toasted walnuts if you like.

Ingredients:

• 1 packaged frozen store-bought tart shells
• 2 eggs, beaten
• 1 1/2 cup sugar
• 1 stick butter, melted
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325º. Place tart shells into tins. 
2. In a bowl, combine eggs, sugar, butter, vanilla extract, and pecans. Mix until well blended. Pour mixture into each tart shell and fill each tart until it is half full.
3. Bake for 30 minutes or until pastry is golden brown and the filling is set.

Hazelnut Chocolate Chip Cookies

Adding toasted hazelnuts and toffee candy bring these chocolate chip cookies to a whole new level. It is so much more fragrant and I like the balance between hazelnut's crunchiness and the cookie's chewiness.


Ingredients:

• 1/2 cup oats
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup butter
• 1 cup brown sugar
• 1 cup sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 4 ounces English toffee candy, finely chopped
• 1 cup hazelnuts, toasted & chopped
• 1 small bag of semisweet chocolate chips

Directions:

1. Preheat oven to 325º.
2. Chop the old-fashioned oats in a food processor. In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. 
3. In an electric mixer, combine butter, sugar, eggs, and vanilla. Blend in the flour mixture, toffee, hazelnuts, and chocolate chips.
4. Drop 1 rounded tablespoonful of dough on to lined baking sheets. Do not flatten dough. Allow 1-inch space apart from each cookie. Bake until the cookies are golden which is about 15 minutes. Cool completely then serve!

Banana Walnut Cake

This banana walnut cake is healthy and smells so sweet when it's baking in the oven. If you have overly ripe bananas on hand then it's the perfect time to use them. The banana walnut bread is best when served the next day. So, I would recommend wrapping the bread with plastic wrap and store it in the refrigerator and serve it the next day for breakfast. 

Ingredients:

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup butter
• 1 1/4 cup sugar
• 3 very ripe bananas, peeled & mashed with a fork
• 1/2 cup toasted walnut pieces

Directions:

1. Preheat oven to 350º. In a medium bowl, combine sifted flour, baking soda, and salt. Whisk together eggs, vanilla, butter, and sugar. Prepare a loaf pan and lightly brush with butter or spray with non-stick cooking spray.
2. In a mixer, cream together the flour mixture with the eggs mixture. Mix until smooth then add in bananas and nuts slowly and mix until smooth which is about 2 minutes. 
3. Transfer the batter into a loaf pan and bake for 55 minutes. Insert a toothpick into the center of the bread and if it comes out clean then the bread is ready. 

Penne a La Vodka

This vodka cream pasta has rich flavor. I like to serve this with some crusty garlic bread. The recipe will make enough for four people.


Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 can crushed tomatoes
• Sea salt & pepper
• 16 ounces penne rigate pasta
• 1/2 cup heavy cream
• Handful of fresh basil leaves, chopped

Directions:

1. Heat a large skillet and add butter, garlic, and shallots. Saute for 5 minutes then add vodka and cook for 2 minutes. Add chicken broth and tomatoes then bring to a boil and reduce heat to simmer. Season with salt & pepper.
2. In a large pot of salted water, cook pasta to al dente. Drain and set aside. 
3. Add heavy cream to sauce and bring to a boil then remove from heat. Toss hot pasta with sauce immediately. Sprinkle with fresh basil leaves and serve!

Prosciutto Wrapped Asparagus

A beautiful appetizer that can be prepared in less than 5 minutes. The combination of prosciutto and roasted asparagus is delicious and unique.

Ingredients:

• 1 pound asparagus, trimmed
• 1 tablespoon butter
• Sea salt & pepper
• 8 sliced prosciutto, halved lengthwise

Directions:

1. Preheat the oven to 400º.
2. Remove the dry stem ends off of each asparagus and place on a baking sheet. Drizzle with melted butter and season with salt & pepper. Roast until asparagus is tender which is about 15 minutes. Set aside to cool.
3. Wrap each asparagus with about 1/2 a slice of prosciutto and expose the tips. Arrange wrapped asparagus on a beautiful platter and serve.