Posts Tagged ‘hazelnuts’
These gluten-free brownies are so fudgy they will blow your mind. The surprise is that they are made with avocados topped with a fun, green avocado frosting!
Two gluten-free brownie recipes in one week!? Craziness I know but Sunday’s was a single serving while today’s was made with avocados, and let me tell you they were crazy fudgy. Nearly had to scrape them out of the pan and eat them with a spoon fudgy. “It’s so fudgy I’m going to die!” – paraphrased quote from Agnes of Despicable Me.
Who knew avocados could render such a consistency in baked goods? Then to literally top it off, they are frosted with a green avocado frosting. Surprisingly you do not have to worry about the frosting turning brown. Evidently sugar is the secret weapon against avocado-oxidation.
Whip these up and see if anyone suspects they are anything other than regular fudgy brownies with some frosting you decided to “dye green”. I know most people I offered them to not only had no idea they were gluten-free but could not detect the avocado. The suspiciously green frosting was the only clue.
With all the holiday baking going on right now, I find myself longing for those traditional holidays recipes but at the same time love trying out new things. I have dabbled a little with coconut oil in my baking and cooking and decided to give LouAna Pure Coconut Oil a try in some of my holiday recipes. Coconut oil is the latest buzz ingredient with a neutral flavor and aroma which allows for its incredible versatility. It is a natural alternative to butter and other oils, and contains zero trans-fat. While other oils and butter are high in artery-clogging LDL cholesterol and low in HDL cholesterol (known as “good” cholesterol), coconut oil has been proven to actually raise HDL levels in the body.
I decided to try this oil out in two different ways in one recipe – Hazelnut Baci Cupcakes which consist of hazelnut cupcakes topped with Nutella buttercream, chopped hazelnuts and even white chocolate Baci. Side note: Baci is the Italian word for “kisses” and the name for a truffle filled with milk chocolate, hazelnut gianduia, and a whole hazelnut, and coated with dark chocolate. I first experienced these little nuggets while on a trip to Italy with my highschool Italian class. In the U.S. I typically have only been able to find them at stores like Home Goods, and recently stumbled upon the white chocolate variety. I knew instantly that something special had to be made with them.
For these cupcakes, coconut oil was used in place of the canola oil and butter in the batter and even some of the butter in the frosting. The end result was a soft, fluffy cupcake topped with creamy frosting, and admirers that were clueless to the switch. These cupcakes may not be diet friendly, but I am a sucker for cutting out even minimal amounts of guilt from my baking and cooking. When you cannot taste the difference, why not make those little substitutions?
Two years ago: Blizzard Oreo Stuffed Chocolate Cookies
Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!
I have to confess that chocolate ice cream does nothing for me. Just like a solid bar of chocolate, I feel like other things need to be mixed in there. Brownies are about the only solid chocolate thing I enjoy, but even those I prefer the addition of nuts or peanut butter. But this chocolate ice cream is different, because it’s Nutella! Although I did actually mix in some hazelnuts and top it with granola haha. This ice cream is also incredibly creamy, which is perfectly contrasted with the crunchy nuts and granola.
If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:
- Peanut Butter, Chocolate and Banana Ice Cream Banana Splits by Cravings of a Lunatic
- Peachy Vanilla Ice Cream by Juanita’s Cocina
- Peanut Butter Cup Ice Cream Pie by Cook the Story
- Malted Chocolate Ice Cream by Foodness Gracious
- Malted Milkshakes by girlichef
- Ice Cream Social Week: Roasted Pineapple Coconut Ice Cream by Poet in the Pantry
- S’mores Ice Cream by Food Babbles
- Healthy Chocolate Coconut Milk Ice Cream by Quarter Life (Crisis) Cuisine
- Manischewitz Ice Cream Sandwiches by What Jew Wanna Eat
- Brownie Ice Cream Sandwiches by 52 Kitchen Adventures
- Nutella Ice Cream with Granola Topping by The Spiffy Cookie
- Chocolate Chip Caramel Swirl Ice Cream by It’s Yummilicous
Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today’s question which enters you in our bonus prize draw. Just click the highlighted link and it will take you right there so you can comment on the pin!
One year ago: Peanut Butter Cup Mousse Parfaits
These days it seems as though stuffing caramel into desserts is the new thing. Pies, cookies, brownies, ice cream, cakes – you name it and it’s in it. So I hopped on board and not only put caramel into these bars, but salted Nutella caramel! The addition of the salted Nutella caramel will please your taste buds, and also ensure that the bars stay super moist and chewy. And then it’s contrasted with some crunch due to the presence of chopped hazelnuts and chocolate chips. I sent these to my Bakin’ Friend last month and she said they blew her away!
Have you ever heard of hazelnut praline paste? I know I didn’t until a recipe I wanted to make called for it. When I looked into buying some, it definitely was not a inexpensive item to purchase. So I sought out ways to make my own and sure enough found a recipe out there on the internet. It’s kind of like making your own Nutella but without the chocolate. Some of you may be saying “No chocolate? Why bother ?” – I say, why not? Although I am not a chocoholic (unless it is paired with peanut butter), I still think that those who are would enjoy this spread. Afterall, it’s hazelnut praline ground into a spread! I am not sure there is any way to say no to that. And actually, I ended up using it in combination with chocolate in a recipe which will be shared tomorrow.
It may be fall, but apparently that still means Memphis can have hail and tornado warnings. Thankfully nothing terrorizing dropped down other than some rain, thunder and lightning. But canned pumpkin made up for it by being a terror in my kitchen. Well maybe not a terror, but stupendously delicious. What else could a combination of pumpkin and Nutella be?
Look at them all swirled up and happy together, ready to bake. Then they got blanketed with a cozy layer of chocolate ganache. Don’t you want one? No? Oh you want eight, okay that’s more like it. They certainly are in danger of being popped into your mouth one after another. And you thought “mini” meant easier portion control. That’s only assuming you have self control O:-).
PUMPKIN NUTELLA MINI CHEESECAKE BITES
Makes 12 mini cheesecakes
8 whole Oreos, finely ground in food processor
1-1/2 Tbsp butter, melted
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup + 2 Tbsp pumpkin puree
2 Tbsp Nutella chocolate hazelnut spread
1/4 cup semisweet chocolate, melted in 2 Tbsp heavy cream
2 Tbsp chopped hazelnuts
- Preheat oven to 350 degrees. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
- In a stand or electric mixer beat the cream cheese and sugar until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Remove approximately a fourth of the cream cheese mixture into a separate bowl. Add the pumpkin to larger, and Nutella to the small half and mix until incorporated.
- Pour the pumpkin mixture evenly into the 12 cups filling about 2/3 way full. Spoon about half a tablespoon of the Nutella mixture into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
- Remove cheesecakes from pan and top each with a spoonful of chocolate ganache and hazelnuts. Refrigerate until ready to serve.
Source: Adapted from Picky Palate
When it comes to baked goods, my taste test begins before it ever makes it into the oven. Sometimes, I’m lucky if any of it actually makes it into the oven to be baked! These bars fall under that category. I would’ve been more than happy to sit on my couch catching up on my DVRed shows with a bowl full of this batter and a large spoon. Alas, I fear I would end up with a very upset stomach if I ever did that. But thankfully these babies retain their wonderfulness after being subjected to the oven.
I managed to only eat one piece after it was cooked. But I am sure that will change as my willpower to resist breaks down.
6 Tbsp butter, melted
1 cup dark brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
1/2 cup mashed bananas
1/2 cup creamy peanut butter
1/2 cup chopped hazelnuts
1/4 cup Nutella chocolate hazelnut spread
- Preheat the oven to 350 degrees. Butter an 8×8 pan, set aside.
- Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
- Add salt, stir in flour. Mix in bananas, peanut butter, and hazelnuts. Pour into prepared pan.
- Melt the Nutella briefly in the microwave (10-15 seconds). Drop by spoonfuls over the batter, and swirl in with a knife.
- Bake for 20-25 minutes, or until set in the middle. Cool on rack before cutting.
Took a break from Funfetti-inspired desserts and decided to make something with Nutella instead. It had been a little too long. As a result, I ended up eating this slowly, savoring every bite. Let me tell you something – I do not savor anything. If I love a food, I devour it as fast as possible because I cannot wait for the next bite. But for some reason I tried to lengthen this experience as much as possible. You need to make this, and make it often because it vanishes very quickly!
1/2 cup Nutella chocolate hazelnut spread
1 small container heavy whipping cream
8 oz cream cheese (I used Neufchatel)
2-3 tsp honey
1/2 cup sugar, divided
Raspberries, chopped hazelnuts, and Pirouette cookies, far garnish
- In your stand mixer with your whisk attachment attached, add whipping cream & 1/4 cup sugar. Mix until it becomes whipped cream, this will take a few minutes. Move whipped cream to a separate bowl.
- Into the mixing bowl, add cream cheese & 1/4 cup sugar. Mix together with the paddle attachment until creamy. While it’s mixing add in a few tbsps of honey. Taste and check for sweetness, if you like it sweeter add more.
- Place your Nutella into a microwave proof container and heat it for about 30 seconds until it’s warmed through. Add the Nutella to your cream cheese mixture and mix until combined well. Remove bowl from mixer & with a spatula gently fold the whipped cream into the cream cheese mixture. Spoon into individual ramekins, then cover with plastic wrap and refrigerate for at least 30 minutes or until mixture is set up.
- Top with raspberries, chopped hazelnuts and a Pirouette cookie before serving.