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Double Chocolate Hazelnut Cookies

Chocolate, hazelnut, more chocolate…sounds like a yummy treat! Earlier this year, I tried this double chocolate hazelnut cookies with sea salt recipe from Two Peas & Their Pod. I enjoyed it so much that a version of these were included in February’s cookie care packages and were sold at Muggles Market Too.

Feb2020_CookieCarePackages
February 2020’s cookie care package theme was chocolate and included brownie sugar cookies, chocolate hazelnut, and chocolate chip raspberry.

These cookies are easy to make and come together in no time. Give the recipe a go and treat yourself to a special treat.

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Double Chocolate Hazelnut Cookies with Sea Salt from Two Peas & Their Pod

2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp sea salt (optional. I always make recipes without salt)
3/4 cup Dutch processed cocoa*
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped hazelnuts
sea salt for sprinkling on cookies
(*Dutch cocoa replacement: use the same amount of regular baking cocoa, like Hershey’s, as the recipe calls for (3/4 cup) and add and extra 1/2 tsp for baking soda. So, for this recipe, instead of 1 tsp baking soda and 3/4 cups Dutch cocoa, use 1 1/2 tsp baking soda and 3/4 cups baking cocoa.)

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.

Gradually add the flour mixture and beat until just combined. Stir in the chocolate chips and hazelnuts. Scoop the dough into rounded tablespoons (or use a scoop) and place on the prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

Bake cookies for 8-10 minutes, or until cookies are set, but are still soft in the center. Don’t over-bake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.

 

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Survival by Chocolate: A Dementor Salve

A quick recap from the last post: I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter AllianceCavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!

The second recipe to share from this experience is for my Survival by Chocolate: A Dementor Salve cake. This is pretty simple to put together and tastes amazing! This was an auction item for the night.

Start with a chocolate cake. I made a devil’s food cake but dark chocolate would work very well, too. I baked this one into two 9” rounds.

Then, make a Nutella buttercream. My Baking Addiction’s recipe utilizes a lot of powdered sugar and produces enough buttercream to top a large batch of cupcakes or very generously frost a 9” cake. I still had enough leftover buttercream to mix it with my cake scraps to make three large parfaits! Check out the recipe and notes on the site: https://www.mybakingaddiction.com/nutella-cupcakes/

To really help bring out the flavor of the Nutella, be sure to generously add baked and chopped hazelnuts and top with a chocolate ganache. For the ganache on this cake, I used a 1:1 ratio of heavy cream to chocolate.
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Survival by Chocolate: A Dementor Salve

Bake a devil’s food cake in two 9” round pans. Once the cakes have cooled completely, trim the tops so that they are flat. Save cake scraps for later. Add a generous amount of buttercream to the top of the first round. Make sure the buttercream layer is level. Sprinkle some chopped hazelnuts on top. Place the second round on top of the buttercream and nut layer. Add buttercream to the top of the new layer. Frost the sides of both cake layers. Work frosting until the top and sides are smooth. Save extra buttercream for later. Pour the chocolate ganache over the entire cake. Decorate with more chopped hazelnuts.

Chocolate Hazelnut Buttercream:
2 sticks unsalted butter, softened
1 13-oz jar of Nutella or other chocolate hazelnut spread
1 Tbsp vanilla extract
1.5 lbs confectioner’s sugar, sifted
6-8 Tbsp heavy cream or milk

In a large mixing bowl, cream the butter and Nutella until well combined, thick, and fluffy (about 5 mins). Slowly add the confectioner’s sugar and continue mixing until well-blended.

Add vanilla and 3 Tbsp of heavy cream. Blend on low speed until moistened. Add an additional 3-5 Tbsp of heavy cream (I used 5) until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy (about 3 mins).

Chocolate ganache:
6 oz milk chocolate baking chocolate, broken or chopped into pieces
6 oz heavy cream

Heat heavy cream on the stove or in the microwave. For the microwave, heat for 45 seconds to 1 minute. Cream should be steaming but not boiling. Keep a close eye on it.

Pour heated cream over the chocolate pieces. Let sit for 2-3 minutes to melt the chocolate. Stir using a whisk until the chocolate and cream are well-blended into a rich chocolate sauce. Pour ganache over cake (cake should be sitting on a cooling rack that is over a cookie sheet covered with plastic, parchment, or wax paper to catch the drippings).

Using the leftovers:
Place the scraps left from leveling the cake rounds into a bowl. Add all of the extra buttercream to the scraps. Stir until combined. Spoon mixture into cups, layering with hazelnuts. Top with whipped cream or serve over vanilla ice cream. Serve as parfaits.