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Chocolate Banana Crepes
Snack French

Chocolate Banana Crepes

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
  2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
  3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
  4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Chocolate Hazelnut Raspberry Goodness
Drink

Chocolate Hazelnut Raspberry Goodness

2.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the Chambord, Frangelico and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with chocolate shavings to serve.

By Dudelander

Wenny's White Cake Shots
Drink American

Wenny's White Cake Shots

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a shaker with ice. Pour vanilla-flavored vodka and hazelnut liqueur into shaker; cover the shaker and shake until chilled. Strain into 4 shot glasses.

By Saveur

His-n-Hers Cocktails
Drink

His-n-Hers Cocktails

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Prepare his cocktail by pouring the vanilla vodka and hazelnut liqueur into a rocks glass over ice. Pour the contents of the glass into a cocktail shaker, then pour back into the rocks glass to mix.
  2. 2 Prepare her cocktail by pouring the raspberry vodka and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a martini glass rimmed with chocolate syrup, pour in the half-and-half, and garnish with maraschino cherries.
  3. 3 Kiss to mix flavors.

By Anthony Caporale

Hazelnut and Chipped Chocolate Cheesecake
Dessert

Hazelnut and Chipped Chocolate Cheesecake

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
  2. 2 In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
  3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
  4. 4 Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
  5. 5 To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

By Eleanor Johnson

Hazelnut French Toast
Breakfast American

Hazelnut French Toast

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
  2. 2 Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
  3. 3 Dip 2 slices brioche in the egg mixture, moistening both sides.
  4. 4 Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
  5. 5 Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.

By Veronica Standeven

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle
Dessert

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle

Prep
45 min
Cook
60 min
Total
735 min

Instructions

  1. 1 Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
  2. 2 Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
  3. 3 Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
  5. 5 Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
  6. 6 Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

By Sandra Garth

Sweet Potato Pie with Pecans
Dessert

Sweet Potato Pie with Pecans

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  3. 3 Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  4. 4 Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  5. 5 Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

By Sandra

Gianduja Chocolate Cheesecake
Dessert Italian

Gianduja Chocolate Cheesecake

4.2

Prep
45 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
  2. 2 In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. 3 In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
  4. 4 Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
  5. 5 Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

By SMQ1404

Nutella Brownies
Dessert American

Nutella Brownies

4.6

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
  2. 2 Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
  3. 3 Whisk flour, cocoa powder, and salt together in a bowl.
  4. 4 Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

By rmazzara

Shrimp Wrapped with Prosciutto
Dinner American

Shrimp Wrapped with Prosciutto

4.5

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
  2. 2 When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
  3. 3 Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
  4. 4 Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
  5. 5 To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

By PEGW