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Oct 23, 2017
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Posts Tagged ‘hazelnut’

Baked: Condensed Milk Pound Cake

Thursday, June 8th, 2017

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I enjoy making hazelnut praline from scratch. Toasted hazelnuts are reminiscent of Nutella without the chocolate (though you can always add chocolate if you want). The recipe takes a little work, but it makes a few cups that go a long way in many desserts. You can fill cupcakes with it, add it to batters or simply eat it spread on toast.

I recently had some condensed milk lying around and thought I’d try to make a pound cake incorporating it and the hazelnut praline. The praline doesn’t add too much to the cake – it’s a subtle flavor enhanced when you spread more atop your slice. This was simply perfect when friends came over for tea. The praline has a slight crunch from the caramel and hazelnut and pairs nicely with a moist, simple pound cake.

 

Condensed Milk Pound Cake
Adapted from a recipe at Spicy Southern Kitchen

½ cup hazelnut praline, plus more for serving (recipe follows)
½ cup (2 sticks) room-temperature butter
3 large eggs
1½ tsp. vanilla extract
1 1/3 cups flour
¾ cup sweetened condensed milk
¾ tsp. baking powder
½ tsp. kosher salt
3 Tbsp. coarse sugar

• Preheat the oven to 325 degrees. Line a 9-by-5-inch loaf pan with parchment paper.
• Use the stand mixer with a paddle attachment, beat the hazelnut praline and butter on medium speed until fluffy, about 10 minutes. Add the eggs 1 at a time, then the vanilla.
• Reduce the speed to low and add the flour, condensed milk, baking powder and salt. Scrape down the bowl with a spatula to mix evenly.
• Pour the batter into the loaf pan and evenly sprinkle the top with the coarse sugar.
• Bake about 1 hour, until a knife inserted into the center comes out mostly clean. Let cool at least 10 minutes, then remove from the pan and let cool completely. Serve with more hazelnut praline on the side.

 

Hazelnut Praline

1½ cups sugar
1/3 cup water
1½ cup blanched, toasted hazelnuts
1 Tbsp. hazelnut or vegetable oil

• Place a baking sheet lined with parchment paper or a Silpat mat on a work surface.
•In a small saucepan over medium heat, combine the sugar and water. Occasionally swirl the pan but do not stir. Cook 7 to 8 minutes until it turns amber. Immediately remove from heat, add the hazelnuts and stir to coat.
• Immediately pour the entire mixture onto the lined baking sheet, spreading out the hazelnuts with a spatula. Let cool completely.
• Break the praline into pieces and place in the bowl of a food processor or powerful blender. Add the oil and pulse until a smooth paste forms.
• Pour into a large jar or container and store at room temperature up to 1 month. Spread over slices of pound cake.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Baked: Raspberry Hazelnut Muffins

Wednesday, May 7th, 2014

050614_baked

Martha Stewart makes a delicious pistachio muffin. They are buttery, scrumptious and perfect for a special occasion. But what about a muffin I can eat for a quick, on-the-go breakfast? I don’t want to add a stick of butter to something I’m going to eat every day. So for this muffin, I made a few substitutions.

First, I swapped out half the butter for coconut oil, which made them unbelievably moist. I also used ground hazelnuts, though almonds or pistachios would do very well. The best part is they whip up so quickly. The boyfriend and I ate one (OK, maybe two) daily until they were gone. Enjoy and happy baking!

Raspberry Hazelnut Muffins
Adapted from a recipe in “Martha Stewart’s Cupcakes”
Makes 12

1 cup finely ground hazelnuts
1 cup granulated sugar
1 tsp. salt
4 Tbsp. (2 oz.) room-temperature butter
4 Tbsp. (2 oz) coconut oil
2 tsp. vanilla extract
4 large eggs
1 cup flour
6 to 12 oz. fresh raspberries
¼ cup coarse sugar, for sprinkling

• Preheat the oven to 375 degrees. Grease or line a 12-cup muffin tin.
• In a food processor, pulse the ground hazelnuts with the granulated sugar and salt. Set aside.
• In another large bowl, beat together the butter, coconut oil, vanilla extract and eggs. Add the hazelnut mixture and beat well. Then gently fold in the flour with a spatula until just incorporated.
• Divide the batter evenly among the muffin cups. Drop 1 to 2 raspberries on top of each muffin and sprinkle with coarse sugar.
• Bake approximately 25 minutes and let cool before serving.

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