Not exact matches
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk
mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local
hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
The topping is a
mixture of chocolate
hazelnut butter, dark chocolate, and heavy cream, then it's finished with toasted
hazelnuts and a sprinkle of coarse sea salt.
Howver, you can make your own: after mixing up smooth
hazelnut butter in a food processor, transfer the
mixture to a blender and (in very small batches), blend until perfectly smooth and almost liquid.
Nutella Truffles — A rich, smooth, creamy
mixture of chocolate, cream,
butter, chopped
hazelnuts and heavenly Nutella
Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond
butter / agave
mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or
hazelnut in the middle and coating them in chocolate and more chopped nuts.
Grind the cooled
hazelnuts until fine, and add them to the
butter mixture, whisking thoroughly until fully incorporated.
Sift together flour, spices and salt, and add them to the
butter /
hazelnut mixture, whisking until a uniform
mixture without any clumps is formed.
Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee
mixture,
butter, vanilla and
hazelnuts) and pulse until just combined, be careful not to over mix.
Instead, this chocolate fudge is a wonderful
mixture of coconut oil, cashew
butter (although any nut
butter would work), dark chocolate (70 % cocoa — no milk solids), roasted pistachios, almonds (again any nuts work — roasted
hazelnuts are even better!)
In a food processor, combine the dates,
hazelnuts, 2 tbsp of peanut
butter and coconut palm syrup and process on high for 3 - 5 minutes until the
mixture is fine and crumbly.
3/4 cup of smooth nut or seed
butter (almond,
hazelnut, sunflower, or peanut
butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Add cocoa powder,
hazelnut butter and coconut oil to cashew
mixture and blend all together, scraping down again, until
mixture is uniformly combine.
In a medium bowl combine the Oreo Cookie crumbs,
butter, Nutella and
hazelnuts and mix until you have a damp, sandy
mixture.
In a food processor, combine the dates,
hazelnuts, 2 tbsp of peanut
butter and coconut palm syrup and process on high for 3 - 5 minutes until the
mixture is fine and crumbly.
3/4 cup of smooth nut or seed
butter (almond,
hazelnut, sunflower, or peanut
butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
3 Stir the brown sugar and ground
hazelnuts into the chocolate and
butter mixture.