#hazelnuts

[vegan-nom-noms]

No Bake Hazelnut Protein Cheesecakes

[morethansalad]

Chocolate Hazelnut Raspberry Granola (Vegan & Gluten-Free)

[daily-deliciousness]

Ferrero rocher cheesecake

[allium-girl-anthologies]

This roasted leek & blood orange salad is a winter dream. Buttery roasted leeks, juicy blood oranges, creamy burrata cheese, crisp radishes, roasted hazelnuts, and fresh herbs. It’s bright and refreshing, with lots of richness from the burrata.

[auralice]

[andmaybegayer]

roasted some of those hazelnuts. Made me go hunt down that quote from that forest gardens of Europe blog post:

Hazel was the original Tree of Life for Mesolithic Europeans. The nuts are about 60% fat and 20% carbohydrates, and contain a wide range of proteins, vitamins and minerals - a few handfuls can cover most of a person’s daily energy needs. Its branches, tall and flexible but slender enough to cut with a flint axe, were used for tools and firewood. Mesolithic thatched huts were often made with hazelwood beams. From cradle to grave, the people of Mesolithic Europe relied on hazel more than any other single plant. Excavations of habitation sites from this period can turn up hundreds of thousands of roasted hazelnut shells. For over five thousand years, this single plant was the lifegiver to nearly all of Europe’s people.”

— Max Paschall, The Lost Forest Gardens of Europe

I can believe it! I've eaten like, half of these and they're filling. If you were a mesolithic hunter gatherer you could really get a lot done with this shit.

[pagan-stitches]

This plate showed up in my life this week. I was attracted by the apples, which I work with a lot in Koleda/Midwinter rituals.

And then I saw the hazelnuts!

If you’ve been following along, you’ll know that I decided to work with the common hazel tree this year.

[chasingrainbowsforever]

“Frottolandia” ~ By Laura Adani on Flickr

[expurplepotato1]

Winter treats ☃️❄️

[polling-sonic-fans]

When did shadow recover his memories

after shadow 05

After shadow gens

After forces

He hasnt fully recovered them yet

Some other choice not listed

Thanks for the poll @composer-of-chaos !

Polls for the Sonic fandom on just about anything. Share polls you like to get more data. Asks and submissions always open.

[vegan-nom-noms]

No-Bake Chocolate ‘Nutella’ Cheesecake Bars

[morethansalad]

Harissa Roasted Carrots with Toasted Hazelnuts and Pomegranate (Vegan)

[daily-deliciousness]

Nutella cupcakes

[askwhatsforlunch]

Hazelnut and Chocolate Cake

Jules was home this weekend, and we finally celebrated her birthday! For the occasion, I baked this Hazelnut and Chocolate Cake, the beautifully soft nutty crumb delectably enhanced by a luscious icing. She loved it, and had several helpings; the only compliment a baker needs! If it rose to the (grand) occasion, it is just as nice with a cuppa on any given day! Happy Wednesday!

Ingredients (serves 8 to 10):

3/4 cup hazelnuts

2 cups plain flour

1/3 cup caster sugar

1 tablespoon Vanilla Sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter

5 large eggs

1/3 cup Almond Milk

1 teaspoon Vanilla Extract

2 tablespoons caster sugar

a dozen hazelnuts

130 grams/ounces good quality dark chocolate (at least 80% cocoa)

4 tablespoons unsalted butter

2 heaped tablespoons Chocolate and Hazelnut Spread 

Butter and line two 20-centimetre/8” round cake tins; set aside.

Toast hazelnuts in a frying pan until fragrant, and just browning. Remove from the heat, and allow them to cool slightly before whizzing in a food processor. Process toasted hazelnuts until coarsely ground.

In a medium bowl, combine flour, ground hazelnuts, caster sugar, Vanilla Sugar and baking powder. Give a good stir; set aside.

Preheat oven to 165°C/330°F.

Melt butter in a small saucepan over a low flame. Once melted, remove from the heat.

Dig a hole in the middle of the dry ingredients. Break in two of the eggs.

Separate whites from the yolks of the three remaining eggs. Place whites in a medium bowl, and yolks in the well, alongside whole eggs.

Beat egg whites with a pinch of salt, with an electric mixer until stiff peaks just start forming; set aside.

In the larger bowl, thoroughly stir eggs and flour mixture together with a wooden spoon, gradually adding Almond Milk until it comes together. Add melted butter and Vanilla Extract until just blended. Finally, gently fold in egg whites, making sure no white streak remains.

Divide batter between prepared cake tins, and place in the middle of the hot oven.

Bake, at 165°C/°F, 35 to 45 minutes, or until a toothpick inserted in the middle of the sponges comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tins. Let hazelnut sponges cool completely.

Heat caster sugar in a small frying pan over a medium flame until it dissolves into a light brown caramel. Add hazelnuts, tossing the pan to coat them well in caramel. Remove from the heat, and spoon caramelised hazelnuts onto a small piece of baking paper. Allow them to cool completely and harden.

In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate with butter until smooth and shiny. Remove from the heat, and energetically stir in Chocolate and Hazelnut Spread.

Then, start assembling the cake. Place one of the hazelnut sponges, flat-side up, onto serving plate. Generously spread half of the Chocolate and Hazlenut Icing, in an even layer, all over the sponge. Gently but firmly press second hazelnut sponge on top, and generously ice with remaining Chocolate and Hazlenut Icing. Decorate with caramelised hazelnuts.

Serve Hazelnut and Chocolate Cake with chilled Champagne or sweet white wine, like Bonnezeaux, or a hot cup of tea or coffee.

[christmasxmas]