A PERFECT BLUEBERRY GALETTE WITH TENDER, BUTTERY CRUST, LEMONY, SPICED BLUEBERRY FILLING, AND HOMEMADE HAZELNUT FRANGIPANE!Continue reading “Blueberry Galette with Hazelnut Frangipane”
An autumnal farro salad with roasted acorn squash, kale, pomegranate, hazelnuts, feta, and za’atar lemon vinaigrette.Continue reading “Farro Salad with Acorn Squash, Kale, + Pomegranate”
Flourless chocolate hazelnut pear cake is made with freshly ground hazelnuts, rich dark chocolate, and juicy red pears. Served with lightly whipped maple cream and topped with a dash of cinnamon.Continue reading “Chocolate Hazelnut Pear Cake + Maple Cream”
Made with chocolate, coffee, and a hazelnut-mascarpone filling, these mocha crinkle cookie sandwiches are the ultimate Christmas treat. They have been deemed a “more dank Oreo”, if that’s your thing.
THIS IS MY 100TH POST EVER AND IT’S ON CHRISTMAS EVE!
And my 100th post is one of the best candy recipes ever!
We make this every Christmas. Actually my mom made it. I’ve been eating it…
These caramels are buttery, have three types of nuts in them, and need to be cut super small, because otherwise you will just have a huge wad of caramel in your mouth.
Which isn’t necessarily a bad thing, but it is a little hard to chew.
I promise, they only take a few minutes to put together and they’re always everyone’s favorite. Recipes that are super easy and that everyone loves=something you should make rn.
rn rn rn
*Recipe slightly adapted from Taste of Home*
1 c. walnut halves
1 c. pecan halves
1 c. hazelnuts
1 tsp. butter
1 1/2 c. sugar
1 c. heavy whipping cream
1/2 c. light corn syrup
Place walnuts, pecans, and hazelnuts in a single layer on a baking sheet and bake at 350*F until you smell the nuts, and they are toasty brown. Cool. Line an 8 in. square pan with foil, and grease with butter. Set aside.
In a heavy saucepan, combine sugar, cream, and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring until candy thermometer reads 238* (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover, refrigerate for 8 hours or more. Lift candy out using the foil. Discard foil. Cut into little squares. Place in mini cupcake liners to keep from sticking. Keep in an airtight container.
Makes about 2 lbs.
Thanks for reading my 100th post ♥
(2nd) Song of the Day: Little Drummer Boy–Josh Groban
Another recipe for another day. Lately, I’ve been needing chocolate. NEEDING it. And I’m not one of those crazy, obsessed chocolate-fans. I just enjoy it
four times three times more than once a week.
Chocolate is obviously one of the most popular foods in the whole entire world. Cocoa powder is one amazing ingredient. Has anyone ever tried it in a savory dish? I think I need to get on that.
Mole sauce maybe? On cheese enchiladas? Yes please.
And although cocoa powder has amazing health benefits (antioxidants anyone?) milk chocolate or white chocolate do not provide the same benefits. Dark chocolate is ideal for a healthy chocolate option, but many of the brands are still filled with sugar.
And that’s where I come in. Well, my truffles.
These truffles are made with dark chocolate and a natural sweetener: honey! However, don’t fret; they don’t taste like honey. They also take about 7 minutes total. Seriously.
Another bonus: kids and men will love these and they’ll never know that they’re good for them! Score.
*Also look for some more alternatives at the bottom of this page!*
6 oz. unsweetened baking chocolate
4-6 Tbs. honey (sweeten according to taste)
6 Tbs. skim milk
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 c. hazelnuts (or nut of choice), optional*
Cocoa powder, shredded coconut, or nuts for garnish
In a microwave safe bowl, combine the chocolate, honey, milk, and salt. Microwave in 30 second intervals until smooth, like ganache. While still hot, add vanilla extract and hazelnuts.
Freeze for 2ish hours. It may look firm before then, but the center won’t be. It could help to mix it a few times.
When it’s done, it should look like this.
Then, just scoop them out with a cookie scoop, and roll in garnish. That easy!
Oh, and keep them in the freezer or they might melt.
*Gluten Free Option: Already gluten free.
*Vegan Option: Use coconut or almond milk instead of skim milk.
*Nut Free Option: Replace hazelnuts with chocolate chips, dried fruit, or leave them out completely.
*Honey Free Option: Use Splenda, agave nectar, or sugar if you want!
Let me know what you guys use in this recipe! So yummy.