Posts Tagged ‘hazelnuts’

Gluten-Free Avocado Brownies

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!

Gluten-Free Avocado Brownies 1

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.

Gluten-Free Avocado Brownies 2

Two years ago: Baked Banana Almond Pancakes
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Review: LouAna Coconut Oil & Hazelnut Baci Cupcakes

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.

LouAna

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.

White Chocolate Baci

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?

Hazelnut Baci Cupcakes

One year ago: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Two years ago: Blizzard Oreo Stuffed Chocolate Cookies

Three years ago: Buttermilk Pancakes
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Nutella Ice Cream with Granola Topping #IceCreamWeek

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.

Nutella Ice Cream

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

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

Two years ago: Homemade Pesto
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Salted Nutella Caramel Chocolate Chip Cookie Bars

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!

Salted Nutella Caramel Chocolate Chip Cookie Bars

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Review: Wilton’s Linzer Cookie Cutter Sets and Fall Sprinkles

I don’t mean to place any bias, but I really enjoy Wilton products. I’ve already been using their products for years, but after my delightful experience with their cake icing smoothers I became much more dedicated. Therefore, it should come as no surprise that when the next item to review showed up in my mailbox, there was no doubt that I needed to try it out. Especially since this time it involved festive sprinlkes!! Wilton generously sent me a round linzer and square linzer cookie cutter set (each complete with 6 interchangeable center cutout shapes that allow your filling of choice to shine through), as well as their leaves sprinkles, leaves mix sprinkles and fall sprinkle assortment.

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Hazelnut Praline Paste

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.

One year ago: Pumpkin Danish
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Nutella Chunk Cookies

Not only is today the Superbowl, but it is also World Nutella Day! We have Sarah from Ms. Adventures in Italy and Michelle from Bleeding Espresso to thank for declaring today as a day to celebrate and eat Nutella. For my part of the celebration, along with all the other grand foods to be eaten today, I decided to attempt to make Nutella chocolate chips to be mixed into a cookie.

I first saw homemade Nutella chunks baked into cookies on Recipe Boy, which made me wonder if anyone else had tried to do the same thing. After a quick Google search I only found one other – The Ivory Hut. Here the Nutella was combined with butter and resulted in hardening more when placed in the freezer.

In addition, the cookie dough recipe uses browned butter and chopped hazelnuts to add to the nutty flavor of the Nutella. So yummy! But the Nutella chunks could easily be used in your favorite chocolate chip cookie recipe. But next I am dreaming of pancakes, or banana bread. And don’t forget to check out my Nutella Recipe Roundup!

Side note – I considered using coconut oil to make the chips instead of butter. Since it is firmer at room temperature I thought maybe they would hold their form better in the freezer/refrigerator, but worried that once they were in the oven they would melt more than using butter. If anyone has any comments on this idea or has tried it, let me know!

One year ago: Nutella Rice Krispies Treats

NUTELLA CHUNKS

Makes approximately 2 cups

Ingredients:

3/4 cup + 1 Tbsp Nutella, chocolate hazelnut spread

1/2 stick unsalted butter

Directions:

  1. In a double boiler or a glass bowl set over a pot of simmering hot water, melt all the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the chocolate. Take the mixture off heat.
  2. To make chunks, spread in a 1/8-inch thick layer on silicone mat, parchment paper or foil and freeze for at least 2 hours. When frozen solid, break into chunks with a knife (try not to handle the chocolate too much or the heat of your hands will start to melt it). Store in the freezer until ready to use.

NUTELLA CHUNK COOKIES

Makes approximately 2 dozen cookies

Ingredients:

1-3/4 cups unbleached all-purpose flour

1/2 tsp baking soda

1-3/4 sticks unsalted butter

1/2 cup sugar

3/4 cup packed dark brown sugar

1 tsp salt

2 tsp vanilla extract

1 egg, plus 1 egg yolk

1-1/4 cups homemade Nutella chunks

3/4 cup chopped hazelnuts, toasted

Directions:

  1. Combine flour and baking soda in a bowl. Whisk and set aside.
  2. Melt 1-1/4 sticks butter in medium saucepan over medium heat. Swirl constantly and continue cooking until butter stops foaming and browned bits form at the bottom of pan, about 5 minutes. Will have a dark golden brown color and a nutty aroma. Transfer it to a bowl and mix in the remaining butter until melted.
  3. Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
  4. Gently stir in the flour and baking soda just until combined. Make sure dough is cool before stirring in the Nutella chips and nuts, if using.
  5. Cover the dough with plastic wrap and store in the refrigerator overnight.
  6. Preheat oven to 375 degrees. Form dough balls about 2 tablespoons in size (I use a cookie dough scoop) and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 8-12 minutes or until golden on the edges. Put the baking sheet on a cooling rack and let the cookies cool on the sheets.

Source: Adapted slightly from The Ivory Hut.

Pumpkin Nutella Mini Cheesecake Bites

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

Ingredients:

8 whole Oreos, finely ground in food processor

1-1/2 Tbsp butter, melted

8 oz cream cheese, softened

1/2 cup sugar

1 egg

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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

Secret Recipe Club

Peanut Butter, Banana & Nutella Bars

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.

Ingredients:

6 Tbsp butter, melted

1 cup dark brown sugar

1 egg

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

Directions:

  1. Preheat the oven to 350 degrees. Butter an 8×8 pan, set aside.
  2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  3. Add salt, stir in flour. Mix in bananas, peanut butter, and hazelnuts. Pour into prepared pan.
  4. Melt the Nutella briefly in the microwave (10-15 seconds). Drop by spoonfuls over the batter, and swirl in with a knife.
  5. Bake for 20-25 minutes, or until set in the middle. Cool on rack before cutting.

Source: Inspired by Buns in My Oven. Adapted from Smitten Kitchen & Bake at 350.

Nutella Mousse

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!

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Top with raspberries, chopped hazelnuts and a Pirouette cookie before serving.

Source: bell’alimento

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