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gina syarif

Chocolate Hazelnut Cheesecake - 0 views

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    What's your favorite coffee creamer flavor? If you said hazelnut, then this Chocolate Hazelnut Cheesecake is for you!
gina syarif

Hazelnut Cheesecake | Love My Philly - 0 views

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    Surprise a friend on their birthday by baking them a rich Hazelnut Cheesecake!
Priyanka Bhola

Sweet Heart Choc & Hazelnut Sandwiches recipe - You n Mine Recipes - 0 views

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    Delicious and tasty Sweet Heart Choc & Hazelnut Sandwiches recipe for your loved ones to make them feel special..
carsten martin

Roasted Sweet Potato & Hazelnut with Cranberry Salad - tasteandshare.com - 0 views

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    Roasted Sweet Potato & Hazelnut with Cranberry Salad - tasteandshare.com
Joelle Nebbe-Mornod

Traditional Swiss Carrot Cake - recipe on Forkd! - 0 views

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    T hese recipes all come from a battered notebook where I copied recipes when I was a kid. It is well used and covered with stains... The pages are starting to fall apart so I think it is a good idea to save those online. The carrot cake has been a classic recipe in Switzerland very far back, they actually claim it was invented there. Who knows? The recipe differs from carrot cakes found in the UK and US - it has more carrot and is a very moist cake. Mostly it means a higher carrot/sugar ration, a lot of eggs and almonds (or hazelnuts) and almost no flour. It could probably be done gluten free replacing the wheat flour with an alternative. The cake is better after a few hours' or overnight rest. It also freezes very well. And, as it is quite solid, it also "piles" quite well on top of each other. I had made this for my wedding cake in the US and had almost more requests for the recipe than congratulations at the reception...
gina syarif

Week's best: 4 Tantalizing Cheesecakes - 0 views

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    There are so many varieties of our favorite cake that we can't just choose one ultimate, favorite cheesecake. Thanks to the creative KRAFT kitchen staff, there are numerous cheesecake recipes to choose from.
policomm ray

Grated Carrots and Beets - 0 views

  • Carottes et Betteraves Râpées - 450 grams (1 pound) carrots - 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh) - 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste - 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil) - 1 tablespoon honey vinegar (or cider or balsamic vinegar) - 1 teaspoon strong Dijon mustard - Tabasco sauce or poblano pepper flakes, to taste - Smoked salt (or regular sea salt, or gomasio, or zaatar) - Freshly ground black pepper Optional add-ins: - Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped - Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah - Shaved parmesan or cubed feta cheese or crumbled blue cheese - Mâche or baby spinach leaves - A grated apple or shallot - Any dried herb, spice, or spice mix you think might work (and you know there's only one way to find out) Serves 4 to 6. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
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