Easy Hazelnut Chocolate Spread

 This was not quite as spreadable as the commercial brands, but the flavour was wonderful!  I definitely needed by Food Processor for this.  I don't think it would come out smooth any other way.

1 1/2 cups hazelnuts
3/4 cup icing sugar
1/4 cup unsweetened cocoa powder

2 tbsp vegetable oil or melted coconut oil

1 1/2 tsp pure vanilla extract

3/4 tsp kosher salt

6 oz (170 g) milk chocolate, chopped, melted

• Preheat oven to 350F.
• Spread hazelnuts on a rimmed baking sheet.  Bake until browned and skins start to plaster 11 to 15 minutes.  Let cool enough to handle
• Using hands, rub hazelnuts to release skins.  Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a food processor.  Blend until beginning to liquefy, about 5 minutes.  Using a rubber spatula, scrape down bowl.  Add icing sugar, cocoa, vegetable oil, vanilla and salt.  Blend until smooth, 3 to 4 minutes.
• Scrape down bowl, add milk chocolate and process until smooth and shiny, about 1 minute.  Transfer to a 2 cup glass jar.  Cover and stop in a cool dark cupboard for up to 2 weeks or refrigerate for up to 2 months.  If refrigerated, bring to room temperature before serving.

Makes 1 3/4 cup 

Mini Maple Cheesecakes with Maple Glazed Hazelnuts

These are simply delicious and I like that they are in small portions.  The cheesecake came out nice and moist.

Base:
1/3 cup gingersnap cookie crumbs
1 tbsp butter, melted

Filling:
1 pkg (250g) brick cream cheese, softened
2 tbsp granulated sugar
2 tbsp Maple Syrup
2 tbsp greek yogurt
1/2 tsp male extract
1 egg

Maple Glazed Hazelnuts
1/2 cup chopped hazelnuts
2 tbsp Maple Syrup

Base:  Place paper liners in 8 muffin cups.  In small bowl, combine crumbs and butter.  Divide and press into paper liners.

Filling:  In medium bowl and using electric mixer, beat together cream cheese, sugar, maple syrup, yogurt and maple extract until smooth.  Add egg; beat on low speed until combined.  Divide among muffin cups.  Bake in 350F oven for 15 to 18 minutes or until filling is set and slightly puffed.  Let cool on wire rack in pan.  When cool, refrigerate covered for at least 2 hours.

Maple Glazed Hazelnuts:  In small skillet over medium heat, stir chopped Hazelnuts until toasted and fragrant, 2 to 3 minutes.  Stir in maple syrup; increase heat to high and cook, stirring constantly until nuts are glazed and most of the syrup is absorbed, about 1 minute.  Transfer to parchment paper-lined plate; let cool completely.  Break any hazelnuts apart that stick together.  Break apart and use to garnish cheesecake.

Tarte au Chocolat

Since we have been eating so healthy it is time for a little decadence!  This is a rich, flavourful dessert.

1/3 cup Icing sugar
1/2 cup unsalted butter, softened
2 tsp White vinegar
1 egg yolk
3/4 cup ground almonds
1 1/3 cup cake and pastry flour

Filling
1 1/4 cups whipping cream
10 oz semisweet chocolate, chopped (the best quality you can find)

Topping
1/2 cup granulated sugar
16 whole roasted hazelnuts

In bowl, beat together icing sugar and butter until smooth.  Whisk together vinegar and egg yolk; beat into butter mixture.  Stir in almonds.  Stir in flour and salt to make soft dough.  Let stand for 10 minutes.

On lightly floured surface, roll out dough to 1/4 inch thickness.  Transfer to 9 inch tart pan with removable bottom.  Trim, using extra dough to patch any tears in pastry.  Refrigerate for 30 minutes.  Prick pastry shell all over with fork. Bake in 425F oven for 12 to 15 minutes or until golden brown.  Let cool on rack.

FILLING:  In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling.  Remove from heat; stir in chocolate until melted and smooth.  Blend in remaining cream.  Pour into pastry shell; refrigerate for 1 hour or until set.

Topping:  In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds.  Working quickly dip 2 of the hazelnuts into sugar and place on foil lined baking sheet.  repeat with remaining hazelnuts.  Let cool Place around edge of pie.  Makes about 10 servings.

** Roast hazelnuts on baking sheet in 350F oven for 8 minutes or until fragrant.  Place in tea towel; rub off most of the skins.

Hazelnut Chocolate Crisps

These are great with coffee!

1 1/4 cups hazelnuts
1/2 cup unsalted butter, softened
1/3 cup vegetable oil
1/2 cup each of granulated and brown sugar
1 egg
1 tsp pure vanilla
2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp each of baking soda and baking powder
1/4 tsp salt
1 oz bittersweet chocolate, finely grated

1. Chop nuts so that small pieces are still visible.  Set aside 1/2 cup.  In a large bowl, stir butter until creamy then stir in oil and sugars.  Stir in egg and vanilla.
2. In a separate bowl, stir flour with cream of tartar, baking soda, baking powder and salt.  Gradually stir into butter mixture.  Stir in 3/4 cup nuts and grated chocolate.
3. Turn dough out in a log about 14 inches long and 1 3/4 inches thick onto a large sheet of waxed paper.  Use waxed paper to help shape into a smooth log.  Pat outside of roll with reserved 1/2 cup nuts, again using waxed paper to help turn log.  Roll log up in waxed paper; tuck ends and place roll in a tray in the freezer.  When hard, cut into 4 pieces each about 3 1/2 inches long.  Leaving waxed paper intact, over wrap each with foil and place in an airtight plastic freezer bag. Return to freezer.
4. To bake cookies, preheat oven to 375F.  For each dozen cookies, remove one segment of roll from freezer.  Remove foil and waxed paper.  Using a heavy chef's knife, cut into slices about 1/4 inch thick.  Place 1 inch apart on baking sheet lined with parchment or foil lightly coated with cooking spray.  Bake 9 to 12 minutes or until edges are browned.  Cool on a rack.

VARIATION:

Almond Blondies

Use blanched slivered almonds instead of hazelnuts.  Use all white sugar by replacing brown sugar with 1/2 cup granulated sugar and substitute vanilla with 1/4 tsp almond extract.

Panforte

I almost didn't make this traditional Italian candy as I wasn't sure I would like.  I am so glad I tried it.  It was absolutely delicious and very easy to do.  I am not a big fan of Sambuca so instead of buying a new bottle of it (white) I just used some of what I had (black).  This is a great candy to give at Christmas. From Food and Drink 2000

3/4 cup granulated sugar
3/4 cup honey
1/4 cup Sambuca
1/2 cup all purpose flour
1 tbsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
2 cups dried cranberries
1 cup chopped hazelnuts
1 cup slivered almonds
2 tbsp grated orange rind

1. Preheat oven to 325F.  Oil an 8 x 10 inch pan and line with greased parchment paper.
2. Combine sugar, honey and Sambuca in large, heavy pot.  Bring to boil on high heat and boil for 5 to 6 minutes or until the mixture forms a soft ball when dropped into cold water.  A sugar thermometer will reach 238F.
3. Mix remaining ingredients in a bowl and pour hot syrup over.  Mix well to combine.  Pour mixture into prepared pan and smooth top.  It should be about 3/4 inch thick.
4. Bake for 35 minutes or until mixture is set but slightly soft.  Cool, remove from pan, peel off parchment paper and cut into 1 inch squares with a serrated knife.

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.