Hazelnut Brittle

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Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Welcome to day 3 of 12 of my holiday treat series. Sheesh… that’s going by fast. I supposed I’d better make the rest of my planned recipes!

12 Days of Holiday Treats | Self Proclaimed Foodie

This was my very first time making homemade brittle. Last year I was deathly afraid of boiling sugar. This stemmed from a tragic boiling sugar accident from when I was a youngster and my sister accidentally (or so I assume) draped a loaded spoon of boiling sugar above my hand, leaving a trail of burnt flesh in its wake. We were gluing homemade gingerbread houses together. I’m pretty sure that hurt more than child birth. Hence, I was afraid of boiling sugar, especially once it got past the boiling point of water (sugar goes much, much hotter).

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Fortunately for me, and the recipients of my boiling sugar concoctions, I tackled my fear last year when I made my salted vanilla bean caramels and haven’t looked back.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

I wasn’t going to be satisfied with plain old peanut brittle. I was going to step up my game and make cashew brittle, but then I thought “I’m in Oregon and we are the #1 producers of hazelnuts, so it should be hazelnut brittle”. The fact that I had a bag of raw hazelnuts that I bought at the farmers market that were just begging to be roasted combined with the fact that I didn’t have to go to the store to buy cashews also played into that decision a wee bit too.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

I’m happy to say that this brittle turned out so rich and buttery and sweet. Its the kind of brittle that cements your molars together – and that’s a very good thing. I wasn’t sure if I should add the hazelnuts in whole or if I should break them apart. I opted for whole and I’m so glad I did for two reasons: First, I think they look really cool and second, they break apart perfectly if they happen to be on a seam where you break the brittle. And may I add… if you’ve never broken up a sheet of homemade brittle, it just may end up being one of your most favorite things you do in your life!

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Be sure to scroll down past the recipe to see all of my holiday treats from the past two years. So. Many. Calories!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Cashew Brittle
 
Prep time
Cook time
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Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.
Author:
Recipe type: Dessert
Yields: 16 servings
Ingredients
  • 2 cups sugar
  • 1/2 cup water
  • 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 8 ounces roasted hazelnuts, skins removed
  • Fleur de sel or crushed Maldon sea salt
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
  3. Remove from the heat and carefully stir in the baking soda.
  4. Stir in the nuts, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with salt.
  5. After the brittle cools for at least 30 minutes, you can break it into large chunks.
  6. Stored in an airtight container at room temperature for up to 1 month.

recipe adapted from Food & Wine

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Layered Pumpkin Cake

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The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

So… I may have gone a little overboard with the pictures on this recipe. I don’t make cakes that often, so when I do I guess I go a little snap happy with my camera. This recipe, in its entirety, was provided by my incredibly talented friend, Mindy, of Decadent Creations. She sells this cake during the fall at the Farmers Markets and its oh-so-amazing.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The cake is the most moist and forgiving pumpkin cake. She tells us to use bread flour in the recipe. I asked her why and she said it holds up best to the moisture from the pumpkin. This cake recipe would be perfect for muffins too. When it really comes down to it, there isn’t much difference between a really good muffin and a cupcake, don’tcha think?

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The final cooked cake was so easy to work with. I used a large serrated edge knife to cut each layer in half creating four thin layers. I love thin multi-layered cakes because they’re not only pretty, but you’re guaranteed to get cake, ganache, and frosting in each bite when its prepared like this. I’m the kind of eater that has to have a bit of everything on my fork with every bite, so this makes me extremely happy.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The ganache spreads beautifully when its just the right temperature. You want it to be smooth enough to spread but not so hot that it sinks into or off of the cake. The buttercream is incredibly light and fluffy and smooths out perfectly over each ganache and cake layer.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

I decided to put a thin layer of frosting on the outside to give it a nice crumb coat. The beauty of buttercream is that there is so much darn butter in it, that when you refrigerate it, everything gets rock hard. Then, when I was ready to spread the final layer of buttercream on the cake, I just allowed the extra frosting to sit out at room temperature until it was spreadable before removing the cake from the oven.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Aren’t those little marzipan pumpkins the cutest! They only took me a few minutes to make and made the final cake so darn purdy!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

If you ask me, a good cream cheese frosting can’t be beat. This buttercream, especially with the hazelnut butter added for texture and taste, are an incredible addition to this cake.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Another shot of the little pumpkins below simply because I love them.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

I brought this monster cake into work. One of the ways my co-workers described it was “I thought it was going to be really sweet but all the layers really balanced all the flavors and sweetness out.”  I couldn’t agree more, Scott!  See, when you add booze to chocolate, it reduces the sweetness just the right amount.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Don’t let all the steps to the recipe fool you. This cake really is super easy to make.  The buttercream may seem intimidating, but as long as you have a thermometer to get the melted sugar to the right temperature, its actually tons of fun to watch it to come together. Chocolate ganache only takes a few minutes to make. The smiles you will get from the people who enjoy this cake will make it all worth it.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Sheesh, how many pictures did I take?

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

There we go. Last picture!  Now, what are you waiting for?  Go make the cake!!!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Layered Pumpkin Cake
 
Prep time
Cook time
Total time
 
The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!
Author:
Recipe type: dessert
Yields: 16 servings
Ingredients
cake:
  • 4 eggs
  • one 15 oz. Can pumpkin puree
  • 1 cup vegetable oil
  • 2 cups bread flour
  • 1 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves, ground
  • 1 pinch nutmeg
hazelnut buttercream:
drunken ganache:
  • 1/2 cup heavy cream
  • 8 oz. Dark chocolate, chopped or chips
  • 2 tablespoons corn syrup
  • pinch salt
  • 3 Tablespoons good rum (we prefer Myer's Dark)
  • 1 teaspoon cinnamon
marzipan pumpkins:
  • 5 ounces marzipan
  • 2-4 drops yellow food coloring
  • 2-4 drops red food coloring
  • 7 whole cloves
Instructions
To make the cake batter:
  1. Combine all dry ingredients (flour, sugar, baking soda & powder, salt, and spices) in a stand mixer with a paddle attachment on speed 1.
  2. Add all remaining ingredients and mix until combines, scraping the bowl to ensure a homogeneous mixture.
  3. Divide the batter evenly between two 9 inch pans lined with pan spray and parchment. Bake 28-35 minutes at 350F. The cakes are done when a toothpick comes out cleanly when poked in the center of the cake. Allow time to fully cool on a cooling rack.
To make the frosting:
  1. Follow directions for my Perfect Buttercream frosting. Once done, fold in hazelnut butter.
To make the ganache:
  1. Cald the cream in a small saucepan or microwave. Pour over combined chocolate and corn syrup, stir with a whisk until smooth and homogeneous. Stir in rum and cinnamon, allow the mixture to set in a shallow pan or plate at room temperature before using (at least 30 minutes). If the mixture sets to a point where it's no longer spreadable, simply microwave it and stir it for very small intervals (5 seconds at time in the microwave).
Assemble the cake:
  1. Cut each round into two thin layers, if desired. Divide the rum ganache in three portions and spread evenly to the tops of three of the four layers of cake. Plop about 3/4 cup of the hazelnut frosting on top of each spread ganache layer, and spread evenly as well. Stack all four layers of the cake, the one that has no ganache or hazelnut frosting will be the top layer. Spread the remaining hazelnut frosting over the top and sides of the cake. If desired, you can do a very thin layer of frosting, then refrigerate, then add remaining frosting to avoid crumbs in your top layer. !To make the marzipan pumpkins:
  2. Add the food coloring to the marzipan and mix well with hands like it was play dough until all of the color is even. Divide the dough into 9 equal sized portions. Use hands to roll each portion into a ball and then use butter knife to indent grooves down the side to make it look like a pumpkin. Insert a whole clove into the top for the stem. Top cake with marzipan pumpkins.

Layered Pumpkin Cake | Self Proclaimed Foodie
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Candied Hazelnut Kale Apple Bacon Salad

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This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.
This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

I can honestly tell you that this is the most delicious salad I’ve had in a very long time. It has everything which equals an explosion of flavors and textures that you will love. You’ll taste bitter and sweet, crunchy and juicy, salty and spicy, chewy and soft. It even keeps well overnight. I tossed the kale and apple in the dressing and stored the leftovers in the refrigerator. I polished off what was left yesterday after a full day in the refrigerator and it tasted just as good, if not better, than the night I made it!

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

In addition to the bacon, the oh-so-wonderful bacon, I made a batch of candied hazelnuts. I needed to create a whole separate post dedicated to these hazelnuts because they were so tasty.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

I picked up this gorgeous dark green kale and these juicy tart granny smith apples at the farmers market this past weekend. Aren’t they just beautiful?

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

I wanted to cut matchsticks for the apples because those long skinny pieces are easy to stab with a fork and they really absorb the dressing.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

Don’t you think a salad like this would impress anyone at the dinner table?

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

This was definitely one of those recipes that I loved and will make over and over again in the future.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

Who loves to watch bacon cook? I do! I do! I made the VIDEO below just for you. Click play and try to imagine the glorious smell!

 

4.7 from 3 reviews
Candied Hazelnut Kale Apple Bacon Salad
 
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This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.
Author:
Yields: 6 servings
Ingredients
  • 1 cup hazelnuts
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Kosher salt
  • 16 ounces thickly sliced bacon, chopped
  • 1 tablespoon cooked bacon fat
  • 1/4 cup white wine (or white balsamic) vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons caper brine (from a jar of capers)
  • 3 tablespoons pure maple syrup
  • 2 Granny Smith apples, cut into matchsticks
  • One 8-ounce bunch kale—stems discarded, leaves finely shredded
  • 3 tablespoons snipped chives
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 350° F.
  2. Place hazelnuts in an oven safe dish and roast for 20 minutes. Transfer to a towel and rub away as many skins as you can. In a bowl, cover the hazelnuts with water. Transfer to a sieve and shake out the water. In another bowl, combine the confectioners' sugar, cayenne, cinnamon, and 1 teaspoon of salt. Add the hazelnuts and toss. Transfer to a sieve to shake off the excess coating. Arrange the hazelnuts on a parchment paper lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the hazelnuts are golden.
  3. Cut the bacon into small pieces and cook until crisp in a skillet. Transfer to paper towel lined plate to drain and discard all but the last remaining tablespoon of bacon grease. Whisk the vinegar, olive oil, caper brine, and maple syrup into the bottom of the bacon skillet and set dressing aside.
  4. In a large bowl, toss apples, kale, and chives with salad dressing. Mound the salad on plates and top with candied hazelnuts and bacon pieces.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.
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Hazelnut Tea Cake with Moscato Pears

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This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

Words cannot begin to describe how wonderful this dessert was, so I’ll let all of the photos do most of the talking. I’ll start by saying that there couldn’t be a more perfect Oregon dessert than this hazelnut tea cake with moscato pears. I didn’t use just any pears for this recipe. I used Harry & David pears. If you’ve ever enjoyed them, you know exactly what I’m talking about. My Fruit of the Month box held eight of Oregon’s finest Royal Rivera pears. I let them ripen to perfection in the box for a couple days. When I used them for this recipe, I had to peel them over a bowl because they were so incredibly juicy and I didn’t want to lose a drop of that sweet nectar.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

Despite already living in Oregon and having access to the most amazing produce in the world, my mom still sends us something from Harry & David every year for Christmas and its one of the gifts I look forward to most. How can you make one of these exquisite pears even better? Soak it in Moscato wine, of course. Doesn’t wine make everything better?

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

The other reason this is the perfect Oregon dessert because its made with hazelnuts. Lots of hazelnuts. Did you know that Oregon produces about 99% of the US hazelnut crop? Well, now you know. I love using hazelnuts in everything from breakfast to cookies. This is not a typical fluffy cake – its a tea cake. Its more dense and about half as tall, but its absolutely rich and decadent.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

What’s better than Harry & David pears soaked in moscato wine?  Answer:  Harry & David pears soaked in moscato wine and then browned in butter.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

The final dessert has just the right amount of sweet to make it a dessert without making it too sweet. The final touch is to reduce the wine down to a syrup, stir in the melted butter from cooking the pears, and fold that into some freshly whipped cream.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

I make a lot of desserts and most of them get shared with my co-workers. Its how I avoid gaining 20 additional pounds a month. This dessert, however, was forbidden to leave the house by both my husband and my mouth.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

If that doesn’t look like perfection, I don’t know what does.

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

You want that bite, don’t you? I can tell. Its okay to be jealous. Or, you can just make it yourself!

This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Hazelnut Tea Cake with Moscato Pears
 
Prep time
Cook time
Total time
 
This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.
Author:
Recipe type: Dessert
Cuisine: Recipe adapted from Food & Wine
Yields: 8 servings
Ingredients
  • 2 Royal Rivera Pears, peeled, cut into 8 wedges and cored
  • 3/4 cup Moscato d'Asti
  • 1 cup hazelnuts
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup
  • 4 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large egg whites
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1/2 cup heavy cream
Instructions
  1. In a bowl, combine the pears with the Moscato d'Asti and let stand at room temperature for 2 to 4 hours. If pears aren't completely covered by wine, spoon wine over pears occasionally.
  2. Preheat the oven to 350° F. Butter and lightly flour an 8 inch round cake pan.
  3. Put the hazelnuts on a rimmed baking sheet and bake for 12-20 minutes, or until toasted and fragrant. Transfer the hazelnuts to a kitchen towel and let cool completely. Rub the hazelnuts in the towel to remove the skins. In a food processor, pulse the nuts until they're finely ground.
  4. Using a stand mixer with the paddle attached, beat 6 tablespoons of the butter with 1/4 cup of the sugar until light and fluffy. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Add the vanilla, then fold in the hazelnuts and flour. Transfer to a separate bowl and wash stand mixer bowl.
  5. Using stand mixer with whisk attachment, beat the egg whites until soft peaks form. Add 2 tablespoons of sugar and beat until almost firm shiny peaks form. Fold one third of the egg whites into the cake batter to lighten it, then fold in the remaining whites, taking care to not flatten the egg whites as much as possible. Scrape the batter into the prepared pan and bake for about 20 minutes, or until a cake tester inserted in the center comes out clean. Transfer the cake to a rack and let it cool slightly in the pan. As soon as the pan is cool enough to handle, run a thin knife around the cake, unmold it, and transfer the cake to the cooling rack. Cover loosely with a kitchen towel.
  6. Drain the Moscato d'Asti into a small saucepan. Simmer over low heat until reduced to 3 tablespoons, about 10 minutes. Let the syrup cool.
  7. In a large skillet, melt the 2 tablespoons butter over high heat. Add the pears and cook over moderately high heat until browned, about 4 minutes per side. Arrange the pear wedges on top of the cake in a spoke pattern. Scrape any remaining butter from the pan into your reduced wine syrup and stir well to combine.
  8. In the bowl of your stand mixer with the whisk attached, beat the cream until it starts to thicken. Add the reduced Moscato d'Asti and beat until soft peaks form.
  9. Serve the hazelnut cake with the moscato whipped cream.
This Hazelnut Tea Cake with Moscato Pears is an elegant fall dessert made with freshly roasted hazelnuts, fresh pears browned in butter, and moscato wine.
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Hazelnut Lemon Curd Thumbprints

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These delicious Hazelnut Lemon Curd Thumbprints showcase a delicate balance between sweet and tangy lemon and the rich toasted hazelnut butter cookie.

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

Hello and welcome to Day 4 of

12 Days of Holiday Treats | Self Proclaimed Foodie

I’ll try not to write a novel with this post because tomorrow is Thanksgiving and like many of my foodie friends out there, I have a to do list a mile long.  Oh, who am I kidding. I’m sure I’ll babble on and on about this recipe like I always do.

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

This recipe starts with toasted hazelnuts. Oh how I love toasted hazelnuts. Their flavor is so rich and delicious. Its hard to see all the skins that have come off in the toasting process because I toasted them on my well-loved well-seasoned baking stone that just so happens to be the same color as the skins. I think you get the idea though.

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

I wanted to show you what my little dough balls looked like before I baked them. When you bake your cookies, they flatten out just a bit, but never you fear. In the recipe I tell you to take them out of the oven half way through processing so you can reshape the wells and add the lemon curd. For my two baking sheets I used one large metal sheet with a silpat and one baking stone with parchment paper. I’ll probably always love cooking with stone over anything else. Both made great cookies, but the cook time was shorter with the metal pan and the bottoms got a bit more brown.

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

One day I vow to make my own lemon curd, but for now, I see no reason when Trader Joes makes a wonderful lemon curd that isn’t very much money.

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

She those little brown specs in the cookies?  Those are the toasted hazelnuts. YUM!

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

I’ve made these cookies for several years now and this was the first time I tried adding different kinds of preserves in with the lemon curd. This time, I used raspberry and I also used mango passionfruit. Both were awesome. Keep in mind that they don’t melt the same as the lemon curd so you may need to swirl the preserves around in the well when you take them out of the oven. Or don’t. It really doesn’t matter. Oh, and don’t do what I did and think you can eat one of these bad boys when they’re hot. You will burn the hell out of your mouth. That lemon curd needs to fully cool before you start to shove them in!

Hazelnut Lemon Curd Thumbprints | Self Proclaimed Foodie

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

 

Hazelnut Lemon Curd Thumbprints
 
Prep time
Cook time
Total time
 
These delicious Hazelnut Lemon Curd Thumbprints showcase a delicate balance between sweet and tangy lemon and the rich toasted hazelnut butter cookie.
Author:
Recipe type: Dessert
Yields: 6 dozen cookies
Ingredients
  • 2 cups raw hazelnuts, toasted and skinned
  • 3 cups all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups (3 cubes) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 tablespoon vanilla extract
  • 10.5 ounce jar lemon curd (can use preserves as well)
  • Powdered Sugar (for dusting)
Instructions
  1. To toast the hazelnuts, lay them in a single layer on a baking sheet and toast in a 300 degree F oven for about 30 minutes (time may vary), shaking the pan every so often to rotate them. As soon as they start to turn golden brown and you can smell them, remove them from the oven (they can go from perfect to burnt very quickly) and swirl pan around to try and loosen the skins even more. When cool enough to handle, you can rub a handful in between both your hands to further remove the skins. Its really hard to get all of it off, but do your best and give up when it looks like anymore won't fall off.
  2. Preheat oven to 350 degrees F. Line two baking sheets with a silpat or parchment paper.
  3. In a large food processor, process toasted hazelnuts, flour, and salt until finely ground, 45 seconds to a minute.
  4. In a stand mixer with the paddle attached, cream the butter and sugar together until very light and fluffy on high speed, 5-7 minutes. Scrape the sides, then add the egg yolks and vanilla and beat on low speed until fully mixed. With the mixer running on low speed, spoon in dry mixture one spoonful at a time until all of the dry ingredients have been added, then stop mixing as soon as all the ingredients have incorporated.
  5. Use a tablespoon to scoop up an even spoonful of dough and place on your baking sheet. Roll each mound of dough into a ball. Use the back of a 1/4 teaspoon to press a well into each ball. I prefer my wells to be deeper than wide, but be sure to not go all the way to the bottom. Spread the cookies out so that you have at least an inch in between cookies. They don't spread much while cooking, but they do a bit.
  6. Bake in preheated oven for 10 minutes. Remove from oven and while still hot, use that 1/4 teaspoon to reshape your wells. fill each well with 1/2 teaspoon of lemon curd.* Return cookies to oven but rotate the baking sheet from its original position to ensure even cooking. Bake until cookies are just turning golden brown around the edges, another 8-10 minutes.
  7. Allow cookies to cool on the baking sheet for 5 minutes and then cool completely, another 45 minutes, on a wire rack. Dust with powdered sugar, if desired.
Notes
* You can use only lemon curd, or you can do what I did and add in other flavors of preserves with the lemon curd.

 

These delicious Hazelnut Lemon Curd Thumbprints showcase a delicate balance between sweet and tangy lemon and the rich toasted hazelnut butter cookie.
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Baked Pumpkin Donuts

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These Baked Pumpkin Donuts with hazelnut glaze are simple to make and are the perfect comfort food Fall treat.

Baked Pumpkin Donuts | Self Proclaimed Foodie

I got a couple sugar pumpkins this year – one in my CSA box and one from Trader Joes.  I had no idea what I was going to do with them, but I knew I would roast them and make delicious things.  I’ve been wanting to make baked donuts for some time now.  Don’t get me wrong – I think donuts are best enjoyed in their true form, that is, fried in oil.  But I don’t like to deep fry at home.  I just think its a pain.  If I can bake something and have it come out remotely close to something that is meant to be fried, and be just that much healthier in the process, than I’m game.

Baked Pumpkin Donuts | Self Proclaimed Foodie

These donuts were so easy to make.  I just tossed the entire sugar pumpkin in the oven at 400 degrees F for about 30 minutes until it was tender enough to cut in half without accidentally chopping my hand off (I don’t have the best knife skills, especially when it comes to very hard things like pumpkins and winter squash).  Anyway, I scooped out the seeds, rubbed it with some oil, and roasted it some more until it was nice and soft.  Then, once it cooled I peeled away the skin.  Then I had this container full of wonderfully aromatic roasted pumpkin, and I wasn’t sure what to make with it.  This season, I’ve already made a few awesome pumpkin recipes like a pumpkin fruit dip and pumpkin hazelnut pancakes.  The next logical thing (for me) was to make donuts.  I have a few more goodies coming out before Fall is over too.

Baked Pumpkin Donuts | Self Proclaimed Foodie

The donut batter is really thick.  I’m sure you can spoon it into the donut wells, but I found it to be a super easy process by filling a plastic storage bag and snipping off the corner and then squeezing the batter onto the baking sheet.  Besides, its therapeutic to squeeze anything in a bag.  Am I right or am I weird?

Baked Pumpkin Donuts | Self Proclaimed Foodie

I could have gone with a basic glaze, but you know me better than that.  I had some hazelnut extract in my pantry (as should everyone) and of course I always have a plentiful supply of vanilla because I make my own homemade vanilla extract every year.  And, being in Oregon, I always have a handy supply of both whole and ground hazelnuts.  Pumpkin and hazelnut were meant to be paired together.  Trust Krissy on this one.  Now go make some donuts.

Baked Pumpkin Donuts | Self Proclaimed Foodie

 

4.0 from 2 reviews
BAKED PUMPKIN DOUGHNUTS
 
Prep time
Cook time
Total time
 
These Baked Pumpkin Donuts with hazelnut glaze are simple to make and are the perfect comfort food Fall treat.
Author:
Recipe type: dessert or breakfast
Yields: Makes 1 dozen
Ingredients
Donuts:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree (fresh or canned)
  • 2 eggs
  • 1/4 cup milk
Glaze:
  • 2 cups confectioners' sugar, sifted
  • 1/4 cup heavy whipping cream*
  • 1 teaspoon vanilla extract
  • 1 teaspoon hazelnut extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons hazelnut meal (optional)
Instructions
  1. Preheat oven to 325 degrees F. Grease wells of donut pan or line a baking sheet with parchment paper.
  2. In medium bowl, stir all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; set aside.
  3. In bowl of stand mixture, beat butter until light and fluffy, about 2 minutes. Scrape sides. Add brown sugar and beat until well combined, another 2 minutes. Scrape sides again and add pumpkin puree; mix on medium speed until well combined.
  4. In a separate bowl, beat eggs and milk until well combined. With mixer running on medium low speed, slowly add half of the egg mixture and beat until well combined. Scrape sides, then add remaining egg mixture and beat until mixed.
  5. With mixer running, spoon flour mixture on large spoonful at a time until fully combined. Scrape sides again (lots of scraping, right?), then beat on medium one more minute to ensure all ingredients are well mixed. Batter will be very thick.
  6. Spoon into a a pastry bag or large plastic storage bag with corner snipped off. Squeeze bag to fill wells of donut pan or to pipe donut shapes onto a prepared baking sheet.
  7. Bake in preheated oven until donuts spring back when touched, 12 to 14 minutes. Transfer to a cooling rack.
  8. To make the glaze, heat confectioners sugar, pumpkin pie spice, heavy cream, vanilla and hazelnut extract over low eat in small saucepan, whisking continuously until glaze is warm and there are no lumps. Turn off heat but keep glaze in pan.
  9. When donuts are cool enough to handle, dip in warm glaze. Allow excess to drip off back into pan, and return to cooling rack to dry. Sprinkle with hazelnut meal, if desired.
  10. Recipe can easily be doubled. Serve immediately. If not planning on serving immediately, do not glaze donuts. Store unglazed donuts in airtight container and add glaze before storing.
Notes
* Okay to use milk in lieu of heavy whipping cream... but you are making donuts afterall

 

These Baked Pumpkin Donuts with hazelnut glaze are simple to make and are the perfect comfort food Fall treat.
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Pumpkin Hazelnut Pancakes

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These Pumpkin Hazelnut Pancakes are made with pumpkin puree, toasted hazelnuts, and all the right spices for a delicious fall morning breakfast.

Pumpkin Hazelnut Pancakes | Self Proclaimed Foodie

I will start this post by letting you know that they pumpkin hazelnut pancakes are good.  Not pretty good, but amazingly good.  Heck, most anything pumpkin is good, but when you add toasted hazelnuts and pure maple syrup, oh my!  Now, I have to disclose something else about these pancakes.  I have to give some credit to my convert-foodie husband.  No, he had no part in making them, but he was the one who bought the pancake molds.  You see, I don’t think he has ever cooked anything for me in the decade+ that we’ve been married.  I’m the grocery shopper, coffee maker, meal planner, chef and waiter in this family.  He’s the dish washer.  There may have been a day right after I delivered our first born that he brought me breakfast in bed… I think.

My husband, however, has started his own tradition of making “dad’s pancakes” every Saturday for the kids.  He makes them different every time and they usually have a secret ingredient or two that he makes us guess.  He has also told me that I will be featuring “dad’s pancakes” on my blog at some point, so be on the lookout for those.  Anyway, I’ve always cooked for taste and not always for presentation.  The problem with having a food blog is that I have to make things look appetizing.  You should have seen me struggle to make ratatouille look pretty!  I would have never thought to buy pancake molds.  Heck, I didn’t even know they existed.  But, being the fun and creative dad that he is, he bought an assortment and admittedly impressed me when he made some pretty cool shaped pancakes.  So I did the right thing and I stole his idea and used them for these pancakes and really loved how they turned out.  Seriously, though, these turned out so moist and fluffy and delicious.  Those hazelnuts add just the right amount of crunch that the bacon on the side wasn’t even necessary, if you can believe that.  These will definitely become a fall staple in our house, and hopefully yours too!

Pumpkin Hazelnut Pancakes | Self Proclaimed Foodie

Pumpkin Hazelnut Pancakes
 
Prep time
Cook time
Total time
 
These Pumpkin Hazelnut Pancakes are made with pumpkin puree, toasted hazelnuts, and all the right spices for a delicious fall morning breakfast.
Author:
Recipe type: breakfast
Yields: 4
Ingredients
  • 1 cup whole hazelnuts
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon cinnamon
  • dash allspice
  • dash nutmeg
  • 2 eggs, lightly beaten
  • 1 cup plain greek yogurt
  • 1 cup pumpkin puree
  • 1/2 cup milk
Instructions
  1. Add hazelnuts to medium sized saute pan. Heat over medium low heat, shaking them around in the pan every minute or so, for about 10 minutes. You should see the hazelnuts toast to a light brown and about half the skins should fall off. Remove from pan and set aside to cool.
  2. Meanwhile, combine flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in large bowl. Stir until all ingredients are evenly mixed. In separate bowl, combine eggs, yogurt, pumpkin and milk. Stir to combine.
  3. Fold wet ingredients in with the dry ingredients and stir just well enough to combine. If batter seems too thick to spoon onto griddle, add more milk one tablespoon at a time until desired consistency is reached.
  4. When hazelnuts are cool enough to handle, take a handful at a time and rub them in between your hands to further remove the skins. Most will flake away, some will remain. Add skinned hazelnuts to food processor. Pulse until you have a good mixture of little chunks. Reserve a small handful to top your cooked pancakes and fold the remaining hazelnuts into the batter.
  5. Cook pancakes over medium low heat on a lightly oiled griddle. Makes ten 6 inch pancakes. Serve with real maple syrup.

These Pumpkin Hazelnut Pancakes are made with pumpkin puree, toasted hazelnuts, and all the right spices for a delicious fall morning breakfast.
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