CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
HAZELNUT & CHOCOLATE BUTTER
A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa
Provided by Cassie Best
Time 20m
Yield makes 1 jar
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
- Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.
Nutrition Facts : Calories 100 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE-HAZELNUT BUTTER
Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE HAZELNUT BUTTER
Ditch the store-bought chocolate spreads that contain nasty oils and sugars - with our 10-minute, 3-ingredient recipe, you'll get all the same luscious, chocolaty flavor without an ounce of guilt.
Provided by Amy Symington
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a high-powered blender or food processor, blend hazelnuts until smooth, scraping down sides of bowl as needed. In a double boiler or heat-proof bowl over a pot of simmering water, melt chocolate. Transfer melted chocolate to a bowl along with maple syrup and hazelnut butter and combine well. Store in an airtight container in the fridge for up to 1 month.
Nutrition Facts : Calories 58 calories
HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS
Steps:
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
CHOCOLATE HAZELNUT CAKE
We made this as a birthday cake for Italy, which celebrated the 150th anniversary of its unification in 2011. Gianduia is a speciality of the Piedmont region and it's a mixture of ground hazelnuts and chocolate.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Serves 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don't burn. Remove and leave them to cool for a few minutes.
- Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment.
- Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
- Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
- Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
- Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
- In a clean bowl, whisk the egg whites until stiff peaks form - they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
- Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
- Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes or until the cake is well risen and firm.
- Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
- When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside - these can be whole or chopped, whatever you prefer.
CHOCOLATE HAZELNUT BUTTER RECIPE
This recipe for homemade Chocolate Hazelnut Butter is guaranteed to elevate your opinion of the humble nut butter. How could you possibly go wrong with cocoa and hazelnuts right?
Provided by Maria Vannelli RD
Categories condiment
Time 30m
Number Of Ingredients 6
Steps:
- Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
- Add the rest of the ingredients.
- Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
- Taste and adjust for sweetness.
- Pour mixture into sterile jars.
- Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
Nutrition Facts : ServingSize 1 serving, Calories 81 kcal, Carbohydrate 4 g, Protein 2 g, Fat 7 g, Fiber 1 g, Sugar 2 g, SaturatedFat 1 g, Sodium 19 mg
BUTTER TOFFEE HAZELNUTS AND DARK CHOCOLATE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 40 medium pieces
Number Of Ingredients 9
Steps:
- In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.
- Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.
- Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
EVA'S CHOCOLATE HAZELNUT BUTTER COOKIES
This is a really nice recipe if you want a butter cookie with a twist. The cookie itself is more of a soft thick cookie rather than a flat crisp one. Also this cookie is sweet but not too sweet. The Hazelnut and Chocolate are a perfect combination. These cookies are great to add to a holiday cookie tray or just to have in the evening as a special treat with a nice hot cup of coffee or tea.
Provided by Mye Mye
Categories Dessert
Time 1h40m
Yield 12-18 Cookies
Number Of Ingredients 9
Steps:
- Sift together dry ingredients: flour, baking powder, salt and cocoa.
- Add crushed hazelnuts; set aside.
- In a separate bowl; cream together butter and sugar.
- Add egg and vanilla to butter-sugar mixture.
- Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
- Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
- Mixing only until all ingredients are incorporated.
- Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
- Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
- Flatten balls slightly with a fork.
- Bake in a preheated oven at 400° for 10-12 minutes until set.
- DO NOT OVERBAKE.
- Let Cool for 2 minutes and remove from baking sheet.
CHOCOLATE ALMOND- HAZELNUT BUTTER
Steps:
- Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.
CHOCOLATE HAZELNUT BUTTER CUPS
Homemade hazelnut butter cups!
Provided by buttermilkbysam
Number Of Ingredients 7
Steps:
- Begin with making the hazelnut butter, roast nuts for 10 minutes at 400.
- Remove skins by rubbing the nuts together in a cheesecloth. Or, be lazy like me, leave them on and call it rustic. It's not too noticeable imo.
- Remove ½ cup hazelnuts and either finely chop with a knife or use a food processor, either way use a sieve to discard the powder. Reserve chopped nuts.
- Pulse the rest of the nuts in a food processor for 10 minutes, scraping down every few minutes as needed, until the they release their oils and it turns soupy. This will take awhile, and lots of stopping and scraping but be patient.
- Prepare a 12 cup muffin tin with 12 greaseproof muffin liners.
- Fill a saucepan that can hold a heat-safe bowl with just an inch of water. Bring to a gentle simmer. Place 4 oz of dark chocolate and 2 oz of milk chocolate in the bowl and place it on top of the simmering water - reserving a fistful of dark chocolate for seeding. Once the chocolate is melted, add the remaining dark chocolate and stir until it's smooth and fully melted.
- Add half of the chopped nuts to chocolate.
- Add a heaping 1 tablespoon chocolate to the liners and, using the back of a spoon drag the chocolate upwards to cover the sides. Try to do this in a way that results in an even layer.
- Set at room temperature for 20 minutes to set.
- Meanwhile, mix the hazelnut butter with the powdered sugar, salt and vanilla in a bowl.
- Once the bottom chocolate has set, spoon mixture on top of chocolate in about 1.5 teaspoons and flatten without allowing it to fully touch the edges.
- Melt remaining chocolate in double boiler according to above method, add remaining chopped hazelnuts.
- Dollop about 1 tablespoon chocolate on top of hazelnut butter, using an offset spatula to flatten.
- Set in fridge for 30 mins.
CHOCOLATE HAZELNUT BUTTER
This recipe is from Dundee Hazelnuts & The Oregon Hazelnut Industry. The cooking time is the estimated roasting time for the hazelnuts.
Provided by Mercy
Categories Fruit
Time 30m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
- Process to coarse butter texture, about 3 minutes.
- Gradually add sugar, salt or other ingredients through feed tube.
- Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
- BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
- Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
- When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
- Gradually add other ingredients and blend on low until thoroughly mixed.
- FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
- Makes 1-3/4 cups butter.
- These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
- Shelf life is about 3 months in the refrigerator.
Nutrition Facts : Calories 145.2, Fat 10.4, SaturatedFat 0.8, Sodium 0.3, Carbohydrate 12.8, Fiber 2, Sugar 9.9, Protein 2.8
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- 1. Toast the hazelnuts. Preheat the oven to 350 degrees Fahrenheit. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Toast until very fragrant and lightly browned, about 10 minutes.
- 2. Rub the still-warm hazelnuts between two clean kitchen towels to remove as many of the skins as possible, then let cool to room temperature and roughly chop the nuts.
- 3. In the bowl of a food processor or high-speed blender, process nuts until finely chopped. (For crunchy chocolate hazelnut butter, remove about ¼ cup finely chopped hazelnuts and set aside.)
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- Line a pie tin with the mixture and press it flat evenly. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed and pressed tightly into the pie tin, place it into the freezer fro 30 min while preparing the filling
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