Tag: Hazelnuts

Dark Chocolate Hazelnut Cookies #OXOGoodCookies

Each year in the fall, OXO adds a little sticker to select baking items to help spread the word and raise money for Cookies for Kids’ Cancer. A portion of the proceeds from each product sold with the sticker is donated to the cause.

 

Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

 

 

In addition to the proceeds from sold stickered products, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)

*In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts

 

I’ve done posts the past couple of years, including a recipe for Spritz Butter Cookies and Vegan Chocolate Chip Walnut Cookies.

OXO was kind enough to send me a “cookie kit” to help me make another batch of cookies for this cause. The kit included:

 

So, here is this year’s blog post for #OXOGoodCookies! I have been in a chocolatey mood since participating in #Choctoberfest last week, so why not add a bit more chocolate to our lives?

 

These cookies really bring the chocolate: dark chocolate cocoa powder gives the cookies their dark color, espresso granules enhance the chocolate flavor, and chopped hazelnuts add some crunch!

 

Ingredients:

  • 1 stick butter (8 tablespoons), at room temperature
  • 1 cup firmly packed dark brown sugar (or light brown sugar with 1 tablespoon molasses added)
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 2/3 cup dark cocoa powder
  • 1 tablespoon instant espresso granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped hazelnuts
  • 1/2 cup dark chocolate chips (I used mini)

Continue reading Dark Chocolate Hazelnut Cookies #OXOGoodCookies

Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce

What is it about nuts that go so wonderfully with pumpkin and butternut squash dishes? Walnuts, pecans, and hazelnuts just pair so nicely with the flavors of squash. When I first received Buitoni’s Butternut Squash Agnolotti, I knew I wanted to make a hazelnut cream sauce with it. Hazelnuts, like most nuts, taste significantly better when toasted. I have no idea why this is, but I feel the need to always heat nuts for a little while to increase the flavor.
Ingredients:
  • 1 package of Buitoni’s Butternut Squash Agnolotti
  • 1/2 cup hazelnuts, blanched
  • 1 stick of butter
  • 1/4 cup sweet vermouth
  • 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • a pinch each of ginger, allspice, and nutmeg (1/8 teaspoon or less)
  • Salt and pepper, to taste
  • Sage leaves, for garnish

Continue reading Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce

Pumpkin Ravioli with Gorgonzola Sauce

Are you getting sick of my pumpkin recipes? I think this recipe for Pumpkin Ravioli with Gorgonzola Sauce actually brings me to over a dozen posts on pumpkin-flavored desserts/meals. I wasn’t lying when I said I was pumpkin obsessed! Anyways, I’ve been trying to make this recipe for Pumpkin Ravioli with Gorgonzola Sauce from Cooking Light for almost 2 weeks, but for the life of me could not find wonton wrappers. I finally just adapted the recipe to use fresh pasta sheets from By George in Reading Terminal.

Ingredients (makes 3 servings):
1 1/4 cups canned pumpkin
2 tablespoons panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, divided
6 pieces of fresh pasta lasagna sheets, rolled thinner if desired (I used pumpkin pasta, no surprise there!) – about 1 lb.
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1 tablespoon egg substitute or one egg, mixed
3 tablespoons hazelnuts, chopped
Fresh sage leaves for garnish

Note: It would be super helpful to have a ravioli stamp, (or ideally, to have a ravioli maker!) but you can get the same results by pressing firmly and separating using a knife.

 

To make the Pumpkin Ravioli with Gorgonzola Sauce, add a salted pot of water to your stove over high heat. Bring to a boil.

Begin by making the ravioli stuffing. Add the pumpkin, panko, Parmesan, minced sage, salt, pepper, and 1/8 teaspoon nutmeg to a bowl. Mix to combine.

If you’d prefer to make the pasta as thin as possible, use a rolling pin to roll out the dough even more. Place a generous teaspoon of the pumpkin mixture on one sheet of pasta, evenly spaced (I used my stamp as a guide). My sheets were able to hold about 6 teaspoons of the pumpkin mixture.
Using a brush, surround the pumpkin mixture with a thin layer of eggwash. This will help hold the pasta pieces together.

Place another lasagna sheet on top of the original sheet, covering the pumpkin mixture.

Using the ravioli stamp, press firmly around each pocket of pumpkin mixture. If you do not have a ravioli stamp, just use your hands.
Using a knife or a pizza cutter, cut the ravioli into individual pieces. Repeat with remaining pumpkin mixture and lasagna sheets.
Your pot should now be boiling. Add half of the ravioli to the pot. Cook for about six minutes or until the ravioli begins to rise to the top.
While waiting for the past to cook, make your sauce. Add the milk and flour to a saucepan, stirring with a whisk. Bring to a boil and cook for one minute until it thinks slightly.
 

Remove from heat. Add the butter, stirring until it fully melts. Stir in the crumbled Gorgonzola. Add more minced sage leaves if you’d like.

Add 6 ravioli each to three plates. Drizzle with 3 tablespoons  of the Gorgonzola sauce.  Add a teaspoon of chopped hazelnuts, a few sage leaves, and a sprinkle of nutmeg.

This Pumpkin Ravioli with Gorgonzola Saucewas pretty darn good. I think it could handle a boost in nutmeg though; there was something missing from the overall flavor of the dish.

I strongly suggest adding a lot of sage leaves to the plate, a bite of fresh sage with every forkful was delicious!
I liked using fresh pasta instead of wontons; wontons tend to break apart in the cooking process, especially with a heavier filling like pumpkin.
I wish I knew what ingredient would really kick this recipe up from good to great; please feel free to leave suggestions in the comments!

Fettuccine with Mushrooms and Hazelnuts

Despite growing up on pasta, I didn’t experience fresh pasta (besides ravioli) until recently, and I fell in love with it. As much as I wish I had my own pasta maker so that I could enjoy it all the time, I don’t have the space, money, or time to whip out fresh pasta for dinner. However, I found a place near me that sells fresh pasta in different widths (spaghetti to lasagna sheets) and flavors (egg, spinach, pumpkin, etc). So I was beyond excited when this month’s Cooking Light came with a recipe for fresh Fettuccine with Mushrooms and Hazelnuts. I made some very slight alterations (ie bigger mushroom to pasta ratio) but the overall recipe is mostly intact.
Ingredients:
  • 1/2 pound fresh fettuccine
  • 1  tablespoon  butter
  • 1/4  cup  chopped blanched hazelnuts (You can find blanched hazelnuts in stores. I already had hazelnuts, so I blanched them myself. I’ve included a how-to below)
  • 1  tablespoon  olive oil
  • 4  garlic cloves, thinly sliced
  • 1 package each of portobello, cremini, and shiitake mushrooms, sliced
  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  freshly ground black pepper
  • 2  teaspoons  chopped fresh sage
  • 2  ounces  Parmigiano-Reggiano cheese, shaved or grated
  • 2  tablespoons chopped chives

 To blanch hazelnuts:
As you can see in the bottom right corner in the above photo, I had shelled hazelnuts on hand. Instead of buying blanched hazelnuts, I decided to try on my own. It honestly was pretty darn simple!
Preheat oven to 350 degrees. Place hazelnuts on a baking sheet (just for convenience, use one with a lip so that they don’t roll off. Cook the hazelnuts for about ten minutes. Using a paper towel or a cloth towel, take a few hazelnuts at a time and rub them back and forth within the towel to remove the dark brown layer. Some of mine were being stubborn, but I think it was overall a success.
Blanched hazelnuts, w/ some brown left on (oh well)
Cook the fettuccine in boiling water with no salt or fat added (if there are directions, follow them. mine, I guessed 5 minutes and it tasted A-ok to me). When draining the pasta, put a bowl or measuring cup under the colander to reserve 3/4 cup water.
To prepare the mushroom/hazelnut mixture, melt the butter in a saute pan over medium-high heat. Add the blanched hazelnuts and cook for 3 minutes. Make sure to keep an eye on them, you want a somewhat even toast on them. Remove with a slotted spoon and set aside.
toasted hazelnuts
Add oil to the pan. When heated, add the garlic and mushrooms, 1/2 teaspoon salt, and black pepper. Cook for about 5 minutes.
Stir in chopped sage, pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt and toss. I gave it a minute to sort of meld together over the heat (I have an electric stove, so I turned off the burner, but left the pan over the still warm burner). Remove from heat, and add cheese, hazelnuts, and top with chives.
This turned out great! The flavors were fantastic. I was pretty wary about a sauce-less pasta dish; my previous posts show how much I love sauce, but there was enough going on that a sauce wasn’t needed at all. A definite plus, this took about 20 minutes from start to finish!  How I love feasible week day meals.
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