Creamy nutella, crunchy wafer and toasted hazelnut enrobed in a cloak of milk chocolate
I’m not sure how many of you are going to read this post in full. In my experience, baking blogs are often an exercise in unashamed food pornography, and I’ve pretty much provided you with the money-shot right here. In fact, I can already picture people scrolling straight down to the recipe and racing off to grab a jar of Nutella from the kitchen cupboard so they can get started straight away.
You know what? I wouldn’t blame them. This recipe really is that good 😉 Continue reading
Light hazelnut cupcakes with dark chocolate buttercream
I don’t know about you, but my baking goes through phases. While chocolate is a fairly reliable constant in my recipe repertoire, I love to try new flavours and textures; once I’ve discovered an ingredient or technique, I like to explore all the different possibilities it might hold. Dulce de leche was a recent find – once I realised how easy it is to make yourself I was adding it to everything from pecan and banoffee pies to ice cream sundaes, cookies and even brownies (recipe here).
A couple of weeks ago I posted a recipe for Gianduja ice cream chocolate chip cookie sandwiches. It was the first recipe I’ve made with my brand new ice cream maker (another slight obsession), and got me seriously excited about hazelnuts as an ingredient for the first time. Although I’ve been a lifelong fan of Nutella, I hadn’t really considered the flavours of a simple roasted hazelnut outside the context of this chocolatey, sugary spread. Continue reading