CREMINO ALLA NOCIOLLA

Or, if you prefer, Creamy Hazelnut… paired with a sugar cookie, also flavored with hazelnut and a touch of orange. I adapted this recipe from Gabriella’s blog Siula Golosa (click here for her original version). I’ve been meaning to make these elegant cookies ever since I read her post, but for some reason it only happened now. Better late than never, I say.


HAZELNUT CREAM OVER SUGAR COOKIE
(adapted from Siula Golosa)

for the cookie base:
1 cup (226g) butter
1 cup (200g) sugar
zest of one orange
2 eggs
1 tsp hazelnut bakery emulsion
1/4 tsp orange extract
420g flour
60g cornstarch
1/2 tsp salt
1/4 tsp baking powder

for the hazelnut cream:
54g white chocolate
27g dark chocolate
19g Nutella or Nocciolata paste (I used this one)
11g cocoa butter

melted chocolate
gold luster powder
sprinkle to decorate


Make the cookie base: Mix flour, cornstarch, salt and baking powder. Reserve. Rub orange zest on the sugar with your fingers until fragrant. Cream butter with sugar. Whisk eggs with hazelnut and orange extracts, add to the butter/sugar with mixer on low speed, a little bit at a time. Once incorporated, add the dry components and mix on low-speed until a dough forms. Divide in two and refrigerate for 10 minutes before rolling out and cutting small circles. Freeze for 10 minutes, then bake at 350F until edges start to get some color, about 12 minutes. Recipe makes a lot more than you will need.

Make the hazelnut topping: Add all ingredients to a microwave save bowl, and heat at 50% power, in 30 second increments, removing from the microwave and whisking gently. Once melted, pour over a countertop or over acetate sheet and bring the temperature down to 78F by moving it around with a spatula. It is a small volume, so it will get there quickly. Pour into an icing bag, and fill the mold to the top. Allow it to set at room temperature for 1 hour, transfer to the fridge for 20 minutes, and un-mold.

Use a little melted chocolate to glue the hazelnut cream to the top of the cookie. If desired, you can paint the cookie with luster gold and vodka. Decorate the center with a golden bead.

ENJOY!

to print the recipe, click here


Comments: For the topping you will need this mold from Silikomart. I was very worried about it, because there is so much detail on the surface. But, as always, Silikomart products are excellent and the flexibility of this one was perfect to release the hazelnut component. The mold has 11 cavities, the recipe made exactly 10. Not a single one had any issues, they were all perfect.

Next time I will use the base from Gabriella’s blog, because I think it will be pretty nice, and will also roll it a bit thinner. This was in fact an impulse bake, I had a little bit of cookie dough leftover, and thought that the taste of hazelnut would go well with the creamy top. All things considered, this is a very easy concoction to put together, but it looks like you slaved over it for hours. Perfect to impress your favorite guests!


ONE YEAR AGO: Roasted Broccoli and Apple Salad with Tahini Dressing

TWO YEARS AGO: A Different Kind of Cookie Swap

THREE YEARS AGO: Scary Good Recipes for your next Halloween

FOUR YEARS AGO: Pumpkin Sourdough

FIVE YEARS AGO: First Monday Favorite

SIX YEARS AGO: Secret Recipe Club: Paalak Paneer, a Farewell Post

SEVEN YEARS AGO: In My Kitchen, November 2015

EIGHT YEARS AGO: Helen Fletcher’s Oatmeal Cookies

NINE YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

TEN YEARS AGO: Shrimp with Spicy Orange Sauce

ELEVEN YEARS AGO:  A Simple Appetizer (Baked Ricotta)

TWELVE YEARS AGO: Sour Cream Sandwich Bread

THIRTEEN YEARS AGO: Pasta with Zucchini Strands and Shrimp

CRANBERRIES, MANY WAYS

It is that time of the year, folks! Cranberries are making their appearance in grocery stores, those cute little bags with bright red fruit begging to jump in your shopping cart. Don’t fight the temptation. Today I share six recipes to put them to use, both savory and sweet.

RECIPE #1
PUMPKIN CRANBERRY LOAF


I rarely watch FoodTV these days, but one show I am quite fond of is Girl on the Farm. She shared a recipe a recipe for pumpkin loaf with cranberries that I made on the same day I watched it. It has a very nice crusty topping, and the tartness of the cranberries is perfect with the other flavors. Recipe available here.

RECIPE #2
CRANBERRY SHORTBREAD COOKIES


CRANBERRY SHORTBREAD COOKIES
(from the Bewitching Kitchen)

(Small-batch, see comments))

1 cup flour (120g)
1/4 cup sugar (50g)
zest 1/2 orange
1 stick butter (113g), cold, cut in small pieces
pinch of salt…
1/2 cup cranberries, coarsely chopped
white chocolate or candy melts to decorate (optional)

Add flour, sugar, orange zest and salt to a food processor. Process until mixed. Process in food processor. Add the butter, process until it starts to form a cohesive mass.

Add the cranberries, process until a dough almost forms. Remove from processor, work with your hands. I roll and cut it right away, then freeze before baking. 300F until done, maybe 20 minutes or so. Depends on the size you cut the cookies, and it will vary from oven to oven. Just make sure it is slightly golden at the edges.

Once cold, drizzle with melted chocolate or candy melts in any style you like.

ENJOY!

to print the recipe, click here


Comments: I made these when our big oven was dead, so I had to use the little Breville oven to bake them. I was trying the recipe and not sure it would work, so a small batch was all I needed. Simply double all amounts to bake a regular batch. I made 10 cookies with this version. I must say these will go into my favorites folder. The tartness of the cranberries adds so much to the biscuit I urge you to give this a try.


RECIPE #3
CRANBERRY VINAIGRETTE

FALL SALAD WITH CRANBERRY VINAIGRETTE
(adapted from this site)

1/4 cup cider vinegar
1/4 cup water
¼ cup cranberries
¼ cup olive oil
1 tablespoon maple syrup
⅛ teaspoon kosher salt
Romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 Granny Smith apples, cored, cut in pieces
½ cup toasted walnuts, chopped
½ cup crumbled feta cheese

In a saucepan, combine vinegar, water and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, maple syrup, and salt. Place in blender and mix until smooth. Refrigerate until chilled.

Make the salad by adding all ingredients into a bowl. Add the cranberry vinaigrette and toss to coat. Adjust seasoning with salt, if needed.

ENJOY!

to print the recipe, click here


Comments: Can anything beat the beauty of the color of this vinaigrette? I doubt it. I tweaked the recipe a bit to tame the tartness of the original version, which was a bit much for us. It is a great option to put some cranberries to use, and definitely something a bit unusual.

RECIPE #4
AIR-FRIED BUTTERNUT SQUASH WITH CRANBERRIES


AIR-FRIED BUTTERNUT SQUASH WITH CRANBERRIES
(from the Bewitching Kitchen)

2 pounds butternut squash, peeled and seeded
½ cup fresh cranberries, rinsed and dried
2 tablespoons orange juice
2 tablespoons honey
1/4 cup olive oil
fresh ginger, grated (to taste, or about 2 tsp)
salt to taste
ground black pepper to taste

Whisk olive oil, orange juice, honey and ginger in a small bowl. Pour over the butternut and cranberries in a large bowl, toss to coat. Season lightly with salt and pepper.

Air-fry at 350F until done, shaking the pan every one in a while. Total air-frying should be between 20 and 25 minutes.

ENJOY!

to print the recipe, click here


Comments: Once again the little bits of tartness offered by the cranberries add a lot to the dish. I make butternut squash in the air-fryer very often, but really enjoyed this tweaked version. Amounts are all very flexible, I confess I don’t worry about the weight of the squash, I get those little trays in the grocery store and use one to air-fry.

RECIPE #5
CRANBERRY WHITE CHOCOLATE TART


A flashback from my past, this tart was made a couple of years ago, and it was absolutely wonderful, so I bring it to your attention. For the full recipe and comments, click here.

RECIPE #6
CHOCOLATE CRANBERRY CURD TART


One of the many recipes I’ve baked from my friend Helen Fletcher’s site. You cannot go wrong with Helen! All the way back to 2017, visit this post to get the recipe.

I hope you can find some cranberry-inspiration in this post…


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FOUR YEARS AGO: World Bread Day 2018

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SIX YEARS AGO: Spicy Cotija and Black Olive Sourdough

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TEN YEARS AGO: October 16: World Bread Day

ELEVEN YEARS AGO: The US Listeria Outbreak 2011

TWELVE YEARS AGO: 36 Hour Sourdough Baguettes

THIRTEEN YEARS AGO: October 16 is World Bread Day

PLUM SORBET

Before the cold weather hits us big time, allow me to share a sorbet I made back in July… I know, I can be so slow sometimes! I was inspired both to make it and to get the little container for it, once I read this blog post by Kelly. However, I did not have access to the amazing plums she has in her own backyard in California. I bought plums that were definitely not quite ripe, and waited. Waited and waited. In the end, I opted to make a slightly different recipe (modifying it from David Lebovitz), because it relied on cooking down the fruit. I thought that to use the fruit raw as Kelly did, I would have to start from the best possible plums out there. This was absolutely delicious, and what amazing color!

PLUM SORBET
(modified from David Lebovitz)

600g plums
80g sugar
2 tablespoons light corn syrup
3 tsp vodka
1 banana, mashed

Pit the plums, slice them, and put them in a medium-sized saucepan with 1/4 cup water. Cover and cook over medium heat, lifting the lid and stirring occasionally, until the plums are soft and completely cooked through. Remove from heat and let cool to room temperature.

Process the plums and the banana in a food processor or blender. Remove 1/2 cup of the puree to a small saucepan, add sugar and corn syrup, heating gently until the sugar is dissolved. Add this mixture to the rest of the fruit puree, add vodka and chill the mixture overnight.

Freeze in your ice cream maker next day.

ENJOY!

to print the recipe, click here

Comments: As I mentioned many times in the past, Phil is the resident sorbet maker, but this time I decided to do it myself and surprise him. The only thing I did not care about this recipe is how little sorbet it made, even starting with a pretty large amount of fruit. But that’s the nature of the beast. It was totally worth it. We often include a banana in our sorbets because we like the texture it provides, and depending on the fruit, you can barely taste it. Plums have a very intense flavor, we did not think the banana detracted from it. I know the season for plums is over, but save this one for next year, especially if you have access to perfect plums. In that case, consider trying Kelly’s recipe.

Souper Cubes are available at amazon.com, and they are a pleasure to use,
soft, easy to un-mold but very sturdy.


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ELEVEN YEARS AGO: Crimson and Cream Turkey Chili

TWELVE YEARS AGO: Taking a break from the nano-kitchen

THIRTEEN YEARS AGO: Chocolate Chip Cookies


CHOCOLATE-HAZELNUT TARTLETS

I’ve made this recipe twice, first time I thought they looked pretty nice but the filling was too dry for my taste. So I tweaked the recipe and now share with you the winner. Compared to the first attempt, they baked a little more flat, but the texture and taste were spot on, in my opinion. A big thank you to Matt Adlard, who helped me optimize it. As to the crust, it is my favorite. Very easy to handle, bakes like a dream. It goes in the oven as soon as the filling is piped in, no need to blind bake if using this type of filling. Easy as pie. Or, if you prefer, easy as tartlet.

CHOCOLATE HAZELNUT TARTLETS
(from the Bewitching Kitchen, inspired by Carole Bloom)

makes about 8, depending on the size of your molds

for the shells:
120 g cup all-purpose flour
2 tablespoons granulated sugar
1/8 tsp baking powder
pinch of salt
zest of 1/2 orange
45 g butter, cut in small pieces and very cold
1 egg yolk
1 tablespoon heavy cream (or a little more depending on the final texture of the dough)

for the filling:
100g unsalted butter, softened
100g powdered sugar
75g eggs
12g cornstarch
80g hazelnuts flour
60g mini chocolate chips (the smallest you can find)

to decorate (optional)
drizzle of candy melts or chocolate
sprinkles of your choice

Add to a food processor the flour, sugar, baking powder, salt, and orange zest. Pulse until all is combined and the orange zest very fragrant. Add the chilled butter, pulse a few times until the butter is cut in small pieces. Whisk the egg yolk, and one tablespoon of cream in a little bowl. With the processor running, pour this mixture and wait until the mixture starts to form a dough. If needed, add a little more heavy cream. Shape the dough into a flat disk and place in the fridge for 15 minutes. If you prefer leave it longer, I like to use it while it is still very pliable.

Roll out the dough until it is about 12 inches in diameter, and cut circles that will allow it to fit inside and all the way up your molds. Place the filled molds in the freezer for 20 minutes or longer, as you make the filling and heat your oven to 350F.

Make the filling: Beat the butter and sugar until smooth. I used a handheld mixer. Slowly add the eggs and beat again. Add the cornstarch and hazelnut flour and mix to combine, then finally fold in the chocolate chips. Pipe that mixture into the unbaked, frozen tart shells and then bake until the filling is set, about 25 minutes, but check at 20 minutes.

ENJOY!

to print the recipe, click here

Comments: I am really happy with the way these turned out. The recipe for the shells is definitely my favorite because it is very easy to handle. Plus, the inclusion of orange zest is a nice touch. Most recipes will tell you to chill a pie dough for hours or even overnight. It does not work well for me. I much rather roll the dough while it is still pliable and then freeze before baking. But do what works for you, as I often say… your kitchen, you rules. The combination of hazelnut and chocolate is fantastic and perfect for the Fall and upcoming Thanksgiving. Keep that in mind…

ONE YEAR AGO: Turkey Taco Salad

TWO YEARS AGO: Cheese and Pesto Emmer Roll-ups and Elaine’s Cookbook Review

THREE YEARS AGO: Mango-Hazelnut Entremet Cake

FOUR YEARS AGO: Lebanese Lentil Salad and a Cookbook Review

FIVE YEARS AGO: Cottage Loaf

SIX YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

SEVEN YEARS AGO: Sichuan Pork Stir-Fry in Garlic Sauce

EIGHT YEARS AGO: Our Green Trip to Colorado

NINE YEARS AGO: Ditalini Pasta Salad

TEN YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

ELEVEN YEARS AGO:  Post-workout Breakfast

TWELVE YEARS AGO: Semolina Barbecue Buns

THIRTEEN YEARS AGO: Lavash Crackers

BRAZILIAN CANDY: SURPRESA DE UVA

Surpresa de uva means “Grape Surprise”. It is essentially the most traditional of all Brazilian sweets – the brigadeiro – hiding a full grape inside. Everybody back home loves it, but I must admit this was my first time trying one. It was not “a thing” when I was growing up a few years ago (cough, cough). We loved it so much that the husband requested me to work on a “blueberry surprise.” I am on it!

SURPRESA DE UVA
(from the Bewitching Kitchen)

1 can condensed milk
1 tablespoon butter
2 tablespoons heavy cream
1/3 cup white chocolate, cut in small pieces
pinch of salt
16 to 20 small seedless green grapes
sanding sugar to coat
sprinkles to decorate (optional)

Add the condensed milk, butter, heavy cream, chocolate and salt to a heavy non-stick pan and cook, stirring constantly over medium to low heat, until bubbly and the mixture starts to release from the sides of the pan. Once that happens, lower the heat as low as it will go, and keep stirring for another couple of minutes.

Remove from heat, transfer to a small baking dish to cool faster. Place in the fridge if you like to speed up the cooling process. Once at room temperature, grab small amounts with a spoon, spread on the palm of your hand and place a grape in the center. Carefully roll the mixture around (wet hands help), enclosing the grape. Roll on sanding sugar. Decorate with a sprinkle, if so desired.

They will keep at room temperature for a day or two, many days in the fridge, and even longer frozen.

ENJOY!

to print the recipe, click here

Comments: These are sooooo delicious! Brigadeiro is sweet, very sweet. The inclusion of the grape is brilliant, it cuts the sweetness with just the right amount of fresh. I envision a blueberry version in the future, trying to imagine the right flavor of brigadeiro to enclose it with. Stay tuned!

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