CREAMY HAZELNUT DIP
This rich chocolate mousse is a sweet way to begin your morning. With crunchy hazelnuts and a slight vanilla flavor, it's wonderful with fresh fruit, cookies and a big cup of coffee on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.
Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT WHIPPED CREAM
You'll go nutty for this hazelnut whipped cream! The topping is a subtle yet welcome change of pace from standard whipped cream. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, liqueur and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE DIPPED HAZELNUT SHORTBREAD
Steps:
- Preheat oven to 350 degrees F.
- Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
- Lower oven to 325 degrees F.
- Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
- Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
- Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
- In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
CARAMEL-DIPPED HAZELNUTS
Use these as toppers for our Candied-Hazelnut Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Yield Makes enough for 24 cupcakes
Number Of Ingredients 3
Steps:
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
WHIPPED HAZELNUT DIP
Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Soak bread in water for 5 minutes, then remove and squeeze out excess.
- Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.
Nutrition Facts : Calories 187 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 166 g
CHOCOLATE-HAZELNUT DIPPED FRUIT
Steps:
- Special equipment: 16 (4-inch) skewers or toothpicks
- Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
- In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
- Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.
HAZELNUT-MOCHA GANACHE DIP
This dessert dip is made with chocolate and whipping cream, with a blend of Irish cream and hazelnut-flavored liqueurs providing the mocha accent.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2 cups or 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Melt chocolate in medium microwaveable bowl, following microwave directions on package.
- Microwave half-and-half in separate microwaveable bowl 1 min. or until warmed. Gradually add to chocolate, stirring constantly until well blended.
- Add remaining ingredients; mix well. Serve warm.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 1 g
MIDNIGHT NUTELLA® DIP
Me and my friend wanted dessert, so we went to the kitchen and made this. It is one of my favorite sweet treats, and I am sure you will enjoy it. I recommend having it with soft pretzels and milk.
Provided by Kahlista
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8m
Yield 4
Number Of Ingredients 4
Steps:
- Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container.
- Heat in microwave oven for 1 minute.
- Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 13.8 g, Cholesterol 0.6 mg, Fat 5.8 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 22 mg, Sugar 12.5 g
ROASTED RED-PEPPER AND HAZELNUT DIP
Provided by Shelley Wiseman
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.
CARAMEL-DIPPED HAZELNUTS
Steps:
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
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20 TASTY HAZELNUT RECIPES TO WHIP UP THIS WEEKEND
From brit.co
Author Heather SagePublished 2019-07-27Estimated Reading Time 4 mins
- Coffee Streusel Cake: We totally want to enjoy slice after slice of this coffee-scented cake, so it’s only appropriate that it has a total mouthful of an alternate name — kaffee streuselkuchen.
- Roasted Spiced Hazelnuts: Enjoy nibbling on these sweet and savory, twice-roasted nuts when you need a little something to carry you through to dinnertime.
- Winter Squash and Arugula Salad: In place of croutons, pomegranate seeds and hazelnuts add a nice touch of pop to this wintry salad. (via Salt and Serenity)
- Fudgy Brownies With Hazelnuts (Paleo): Fudgy brownies are near the top of the swoon-worthy-sweets list, and these certainly make the cut. We’re happy to share that they’re paleo-friendly.
- Dutch Baby With Roasted Pears and Toasted Hazelnuts: Crispy hazelnuts and caramelized pears form a delectable topping for a fluffy Dutch baby. We’re especially fond of these babies because they allow you to enjoy the taste of pancakes without constantly tending to them stove-side.
- Perfect Fall Gnocchi: A quick sauté of celeriac and fennel is combined with gnocchi pan-fried in a bit of brown butter and a finishing sprinkle of chopped nuts to make this a totally fit-for-fall dish.
- Simple Apple Tart With Hazelnut Crust: A cupful of hazelnut flour adds a nice touch of flavor to the crust of this gorgeous tart. (via Little Rosetta)
- Sweet Potato, Chocolate and Hazelnut Cake: Sweet potatoes get out of the casserole dish and into the bundt pan to create this fabulous two-layer cake.
- Sweet Berry, Hazelnut + Dark Chocolate Brioche Swirl: Wow. Just wow. This brioche braid promises to be just as easy on the eyes as it is to eat, slice after slice.
- Towering Hazelnut Praline Cake: Homemade hazelnut pralines are featured as a garnish and buttercream ingredient in this ganache-filled cake that works just as well when assembled into personal-size treats.
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