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On Sunday I woke up from an early afternoon nap with a seasonal itch to bake cookies.

Now, at any given moment I carry around in my brain a list of recently acquired, exciting ingredients I want to use, and in my half-slumber I started to review them. Jumping to the forefront were the broken walnuts I'd gotten for a good price at the organic store -- if you're going to chop them, why buy whole kernels? -- and a handsome bag of grated chocolate from Alain Ducasse's bean-to-bar manufacture*, which I'd been sneaking a spoonful of here and there while trying to think of a more respectable use for it.

Chocolate walnut cookies; that's what I was going to make.

I wanted a simple, one-bowl cookie base that would get me from start to finish in under an hour, and I wanted something reasonably nutritious so I could share with my toddler without triggering a surprise inspection from the bad parent police. The recipe for these walnut and date cookies, which I've been making regularly for the past three years, fit the bill perfectly.
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- cosmetology
- Chocolate Walnut Cookies
- Chocolate Walnut Cookies

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 How to Transform Packaged Panettone into Something Great Alerter l'administrateur Recommander à un ami Lien de l'article 


Panettone is the Italian version of fruitcake -- too often given as a holiday gift and too often just down right inedible. It's a traditional Christmas sweet bread dotted with raisins, candied orange peel and citron that originates from Milan. The majority of panettone that is found in the Unites States is sold in cardboard boxes in the grocery store and to be honest, tastes pretty much like cardboard itself.

Don't get us wrong, there is such a thing as great panettone. The best panettone is the one you bake yourself. A handful of bakeries, such as Sullivan Street Bakery in New York City, also continue to make delicious loaves.

But what happens when you are gifted one of those boxed monstrosities from a friend or co-worker? Smile and say thank you, but then go home and repurpose it. Otherwise, it may sit unopened in the back of your pantry, collecting dust until you uncover it come July (when, by some mericle of science, it will still be technically edible).

Don't let this happen to you.  

The classic solution for any sort of dry bread is to mix it with plenty of milk or cream and make bread pudding. That's Panettone Reuse 101. Here, some next-level strategies to making the most out of an uninspired situation:

MAKE A PANZANELLA SALAD

This is a winter twist on the Italian panzanella salad. Typically made in the peak of summer with ripe, juicy tomatoes and day-old bread, this version is made with panettone croutons, brussels sprouts, apples, and crispy pancetta.

Get the Recipe: Panettone Panzanella with Pancetta and Brussels Sprouts

MAKE TOAST

This may be the simplest way to make panettone better -- slather slices with orange butter, sprinkle them with a heavy hand of sugar and cardamom, and bake until golden and bubbling. Enjoy it for breakfast or with a dollop of freshly whipped cream for dessert.

Get the Recipe: Cardamom and Orange Panettone Toast

MAKE STUFFING

Panettone is a great substitute for your standard go-to stale loaf in any stuffing recipe. Here stuffing is transformed into a seasonal party snack, to be cut into squares and served over cocktails.

Get the Recpe: Panettone Dressing Squares

MAKE FRENCH TOAST

Panettone is also a great candidate for french toast. This seasonal version is perfect for a lazy Sunday morning or as part of your holiday breakfast spread. And seeing as it's the holidays, a splash of dark rum in the eggy batter is a welcome addition. 

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  Blog créé le 24-09-2012 à 04h02 | Mis à jour le 07-12-2017 à 07h51 | Note : Pas de note