Showing posts with label Hazelnut. Show all posts
Showing posts with label Hazelnut. Show all posts
Strawberry Mini Donuts with Chocolate-Hazelnut Glaze
on
Friday, February 10, 2012
Strawberry Mini Donuts with Chocolate-Hazelnut Glaze
1 large egg
1/2 cup milk + 3 tablespoons, divided use
1/2 cup ricotta cheese
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups cake flour
1 cup coarsely chopped California Strawberries
1/2 cup semi-sweet chocolate chips
1/2 cup confectioners' sugar
1/3 cup chocolate hazelnut spread
Heat oven to 350 degrees F. Coat a mini donut pan with cooking spray.
In a large mixing bowl, whisk together egg, 1/2 cup milk, ricotta, granulated sugar, butter, vanilla, orange zest, baking powder and salt until well combined. Whisk in cake flour, strawberries and chocolate chips until just combined.
Fill mini donut pan with batter. Bake 12 minutes or until set and light golden brown. Cool donuts 2 minutes before removing from pan to cool. Repeat process with remaining batter.
To make the glaze, in a medium bowl, whisk together remaining 3 tablespoons milk, confectioners' sugar and chocolate hazelnut spread until smooth. Dunk donuts in glaze and place on a wire rack to dry.
Makes about 20 mini donuts
Strawberry Zeppole with Chocolate-Hazelnut Glaze
on
Thursday, February 9, 2012
Strawberry Zeppole with Chocolate-Hazelnut Glaze
1 large egg
1/2 cup milk + 3 tablespoons, divided use
1/2 cup ricotta cheese
3/4 cup granulated sugar
1 tablespoon butter, melted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups cake flour
1 cup coarsely chopped California Strawberries
1/2 cup semi-sweet chocolate chips
Oil, for frying
1/2 cup confectioners' sugar
1/3 cup chocolate hazelnut spread
In a large mixing bowl, whisk together egg, 1/2 cup milk, ricotta, granulated sugar, butter, baking powder and salt until well combined. Whisk in cake flour, strawberries and chocolate chips until just combined.
Heat oil in a large pot, or deep fryer, over medium heat (about 350 degrees F.) until hot. Drop heaping tablespoons of dough into oil, about 6 at a time; cook 4-5 minutes, turning occasionally, until golden brown. Drain on paper towels.
To make the glaze, in a medium bowl, whisk together remaining 3 tablespoons milk, confectioners' sugar and chocolate hazelnut spread until smooth. Dunk zeppole in glaze and place on a wire rack to dry.
Makes about 20 zeppole
Nutella S'mores Rice Krispie Treats
on
Thursday, August 11, 2011
1/2 cup salted butter or margarine
3/4 bag marshmallows
1 cup ground graham crackers
5 cups crisp rice cereal
3.5 ounces milk chocolate
1/4 cup Nutella
Line a 13x9-inch baking dish with foil; coat foil with cooking spray.
Melt butter and marshmallow in a large saucepan over medium heat, stirring frequently. Stir in graham cracker and cereal until well combined; spread into dish.
Melt together milk chocolate and Nutella in a small bowl in the microwave, stirring every 20 seconds until smooth. Spread milk chocolate mixture on top of rice krispie treats. Cool and allow to dry completely before lifting out foil and slicing into bars.
Makes 15 treats
Toasted Hazelnut Streusel Pumpkin Bread
on
Monday, September 21, 2009
Toasted Hazelnut Streusel Pumpkin Bread
1/4 cup unsalted butter, plus 3 tablespoons, softened
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree
2 tablespoons molasses
2/3 cup milk
Toasted Hazelnut Streusel
1/2 cup finely ground hazelnuts, toasted
1/3 cup packed brown sugar
1/3 cup quick or old fashioned oats
3 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Butter and flour a loaf pan.
Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to foam and turn golden brown. Set aside to cool for 5 minutes.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, using a mixer on medium speed, beat together browned butter, 3 additional tablespoons softened butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined. Beat in pumpkin and molasses until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 1-2 minutes. Spread batter evenly into loaf pan.
To make the hazelnuts streusel, in a medium bowl, stir together hazelnuts, brown sugar and oats; knead in butter until mixture is well combined, mealy, and starts clumping together. Sprinkle the clumps evenly over batter. Bake for 1 hour-1 hour & 10 minutes (cover with foil 25 minutes it to avoid overbrowning), or until well risen and set, and a wooden pick inserted into bread comes out with moist crumbs attached. Cool in pan completely before removing.
Makes 1 loaf
1/4 cup unsalted butter, plus 3 tablespoons, softened
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree
2 tablespoons molasses
2/3 cup milk
Toasted Hazelnut Streusel
1/2 cup finely ground hazelnuts, toasted
1/3 cup packed brown sugar
1/3 cup quick or old fashioned oats
3 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Butter and flour a loaf pan.
Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to foam and turn golden brown. Set aside to cool for 5 minutes.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, using a mixer on medium speed, beat together browned butter, 3 additional tablespoons softened butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined. Beat in pumpkin and molasses until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 1-2 minutes. Spread batter evenly into loaf pan.
To make the hazelnuts streusel, in a medium bowl, stir together hazelnuts, brown sugar and oats; knead in butter until mixture is well combined, mealy, and starts clumping together. Sprinkle the clumps evenly over batter. Bake for 1 hour-1 hour & 10 minutes (cover with foil 25 minutes it to avoid overbrowning), or until well risen and set, and a wooden pick inserted into bread comes out with moist crumbs attached. Cool in pan completely before removing.
Makes 1 loaf
Nutella Hazelnut Cookies
on
Sunday, September 13, 2009
Nutella Hazelnut Cookies
1/2 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/3 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup Nutella
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy - about 2 minutes.
In a medium mixing bowl, sift together flour, baking soda and salt. Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.
Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies
1/2 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/3 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup Nutella
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy - about 2 minutes.
In a medium mixing bowl, sift together flour, baking soda and salt. Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.
Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies
Chocolate-Hazelnut Cake with Raspberry Preserves & Chocolate Ganache
on
Wednesday, July 8, 2009
Chocolate-Hazelnut Cake with Raspberry Preserves & Chocolate Ganache
3 large eggs
2 cups cake flour
1/2 cup dark, unsweetened, cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips, melted
1 1/2 cups milk
Nutella (about 1 1/4 cups), warmed slightly
Seedless raspberry preserves (about 1 cup), warmed slightly
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate chips
3/4 cup finely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.
In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form; set aside.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in egg yolks, vanilla and melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 2-3 minutes; fold in egg whites, in three additions, until combined.
Divide batter into cake pans. Bake for 35-40 minutes, or until a cake pulls away from sides of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes on wire racks before running a knife around outside edges of pans, and inverting onto wire racks to cool completely.
Split each cake in half (freeze for easier slicing). Spread a layer of Nutella and raspberry preserves on each cake half.
To make the ganache, heat cream in a small saucepan over medium heat, until it comes to a simmer; turn heat off and whisk in chocolate until melted and smooth. Cool until it's a good consistency, then pour and spread over cake. Pack hazelnuts on top and sides of cake.
Makes 12 servings
3 large eggs
2 cups cake flour
1/2 cup dark, unsweetened, cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips, melted
1 1/2 cups milk
Nutella (about 1 1/4 cups), warmed slightly
Seedless raspberry preserves (about 1 cup), warmed slightly
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate chips
3/4 cup finely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.
In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form; set aside.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in egg yolks, vanilla and melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 2-3 minutes; fold in egg whites, in three additions, until combined.
Divide batter into cake pans. Bake for 35-40 minutes, or until a cake pulls away from sides of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes on wire racks before running a knife around outside edges of pans, and inverting onto wire racks to cool completely.
Split each cake in half (freeze for easier slicing). Spread a layer of Nutella and raspberry preserves on each cake half.
To make the ganache, heat cream in a small saucepan over medium heat, until it comes to a simmer; turn heat off and whisk in chocolate until melted and smooth. Cool until it's a good consistency, then pour and spread over cake. Pack hazelnuts on top and sides of cake.
Makes 12 servings
Cinnamon-Hazelnut Brownies
on
Thursday, June 18, 2009
Cinnamon-Hazelnut Brownies
1 cup all-purpose flour
3 tablespoons dark cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
4 ounces semi-sweet chocolate (I used mini-chips), plus additional for sprinkling on top
1 cup granulated sugar
1/3 cup Nutella
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup finely hazelnuts
Preheat oven to 375 degrees F. Line an 8x8-inch square baking dish with foil; grease foil.
In a medium sized mixing bowl, sift together flour, cocoa powder, cinnamon, baking powder and salt; whisk until combined.
Melt the butter in a small saucepan over medium heat; remove pan from heat and stir in chocolate until melted. Beat together melted chocolate and granulated sugar, in a large mixing bowl, using a mixer on high speed, for 2 minutes. Reduce mixer speed to medium and beat in Nutella, eggs and vanilla, for an additional 2 minutes, or until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; scrape batter into prepared baking dish. Sprinkle evenly with chocolate chips and hazelnuts.
Bake for 23-25 minutes, or until set. Cool completely before lifting foil out of pan and slicing into bars. Freeze for easier slicing.
Makes 12 brownies
1 cup all-purpose flour
3 tablespoons dark cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
4 ounces semi-sweet chocolate (I used mini-chips), plus additional for sprinkling on top
1 cup granulated sugar
1/3 cup Nutella
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup finely hazelnuts
Preheat oven to 375 degrees F. Line an 8x8-inch square baking dish with foil; grease foil.
In a medium sized mixing bowl, sift together flour, cocoa powder, cinnamon, baking powder and salt; whisk until combined.
Melt the butter in a small saucepan over medium heat; remove pan from heat and stir in chocolate until melted. Beat together melted chocolate and granulated sugar, in a large mixing bowl, using a mixer on high speed, for 2 minutes. Reduce mixer speed to medium and beat in Nutella, eggs and vanilla, for an additional 2 minutes, or until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; scrape batter into prepared baking dish. Sprinkle evenly with chocolate chips and hazelnuts.
Bake for 23-25 minutes, or until set. Cool completely before lifting foil out of pan and slicing into bars. Freeze for easier slicing.
Makes 12 brownies
Cinnamon-Hazelnut Chocolate Chip Thins
on
Thursday, December 13, 2007
Cinnamon-Hazelnut Chocolate Chip Thins
Ingredients:
1 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup coarsely chopped toasted hazelnuts*
1 cup bittersweet chocolate chips
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Directions:
Sift together flour, cream of tartar, baking soda, and salt, in a medium sized bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar, until creamy. Beat in egg and vanilla, until combined. Beat in flour mixture, until combined, followed by the hazelnuts and chocolate chips. Chill dough in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, or grease using preferred method.
Shape chilled dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place on sheet pan, about 2 inches apart. Bake cookies at 375 degrees F for 10-12 minutes, until golden brown.
Cool cookies on pan for 2 minutes, then transfer to wire racks, to cool completely.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 12 minutes.
Yield: 2 1/2 dozen
Ingredients:
1 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup coarsely chopped toasted hazelnuts*
1 cup bittersweet chocolate chips
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Directions:
Sift together flour, cream of tartar, baking soda, and salt, in a medium sized bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar, until creamy. Beat in egg and vanilla, until combined. Beat in flour mixture, until combined, followed by the hazelnuts and chocolate chips. Chill dough in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, or grease using preferred method.
Shape chilled dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place on sheet pan, about 2 inches apart. Bake cookies at 375 degrees F for 10-12 minutes, until golden brown.
Cool cookies on pan for 2 minutes, then transfer to wire racks, to cool completely.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 12 minutes.
Yield: 2 1/2 dozen
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