July 21, 2004

Chocolate Hazelnut Spread

Adapted from Martha Stewart Living, April, 1999

Makes 2 cups
2/3 cup (about 2 ½ ounces) hazelnuts, toasted with skins removed
¾ cup sweetened condensed milk
½ cup (3 ounces) semisweet chocolate chips
3 tablespoons honey

Process nuts, scraping down sides of bowl occasionally until they have liquefied about 4 minutes. Set aside.

Combine the sweetened condensed milk, chocolate chips, and honey in a heat-proof bowl or in the top of a double boiler, set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.

Add the hot-chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth about 5 minutes. Transfer the spread to an airtight container. Store in refrigerator for up to 1 month.

Jul 21, 2004 1:23:09 PM | Recipes

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Banana Hazelnut Empanadas 1 large, ripe banana, peeled and cut into 1/4-inch cubes 1 cup Nutella hazelnut spread 2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for two 9-inch pie crusts) 2 tablespoons water (for brushing) 2 tablespoons granulated sugar Cinnamon ice cream or whipped cream, for serving (optional) In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside. Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.) Bake empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream, if desired. Servings: 16; serving size: 2 pieces

jeannebee

what happens to the hole when the donut is gone?

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