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How To make Bread: Machine: Hazlenut Amaretto Loaf
--------------------------------1-POUND LOAF
2 c Bread flour
2/3 c Milk
1/2 c Toasted chopped hazelnuts
1 Egg
2 tb Sugar
2 tb Margarine or butter
4 ts Amaretto or hazelnut liqueur
3/4 ts Active dry yeast
1/2 ts Salt
1 Recipe Amaretto Glaze
Toasted chopped hazlenuts or Almonds (optional) :
AMARETTO GLAZE 1/2 c Sifted powdered sugar
1 tb Amaretto or hazelnut
Liqueur *OR* 1 tb Almond extract
1 To 2 tablespoons milk *IF
NEEDED Serve slices of this nutty sweet breat for breakfast, brunch, or an afternoon coffee break :
brEAD DIRECTIONS: Add flour, milk, the nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to the bread machine according to the manufacturer's directions. Bake and cool as directed. When brread is cool, drizzle with Amaretto Glaze. AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or hanelnut liqueur *OR* almond extract. If needed, add 1 to 2 teaspoons milk to make of drizzling consistency. brEAD MACHINE BASICS: These helpful tips apply to all types of bread machines: Bread flour, which is high in protein, works best for breads made in a bread machine. You can use other grains or flours with the bread flour but not in place of all of it. Some recipes also call for a small amount of gluten flour. This helps breads, especially those made with low-gluten flours (such as whole wheat flour), hold together. Add ingredients to the bread machine in the order specified by the directions in the owner's manual. To use powdered milk instead of fresh, add 1/3 cup nonfat dry milk powder for each 1 cup of water and add it with the flour. Always use powdered milk when using the timer on your machine. These recipes come from the BETTER HOMES AND GARDENS brEAD MACHINE BOUNTY COOKBOOK. To order the book, call 800/678-2665. Or, write to Better Homes and Gardens Books, P.O. Box 10674, Des Moines, IA 50380-0674. * Please note, I'm not trying to sell this stuff. It was all included with the recipe, and I thought it unfair to leave it off. SOURCE: BETTER HOMES AND GARDENS, July 1993. Shared by Cate Vanicek
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Easiest Chocolate Ganache Truffles With 3 Ingredients | Bonus Recipe At End
Whether it’s Valentine’s Day, a birthday, or a nice gesture for someone you are grateful for; saying thanks with homemade chocolate is one of the best gifts ever! I'll be making ganache truffles with sea salt and a special spicy kick from urfa biber to be a bit extra but the basic truffle recipe only has 3 ingredients! These truffles are so smooth and creamy and you won't believe how easy it is to make delicious gourmet chocolate at home. Make sure you watch till the end for a special bonus recipe!
Recipe (yields 24 truffles)
2 cups of semisweet chocolate chips
⅔ cup of heavy cream
⅓ cup of cocoa powder for dusting
Optional 1 tsp of flaky sea salt and ¾ tsp of urfa biber
How I make almond macadamia milk for hot chocolate:
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How to make... Strawberry Semifreddo!
Semifreddo is the ideal make ahead dessert, the basic recipe here can be garnished with different toppings of your choice, but is delicious with the summers most fresh strawberries. Get the recipe here:
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DIY Chocolate Almond Biscotti
A great Biscotti recipe. A lot of work, but well worth it.
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Torrone Cioccolato e Nocciole | Chocolate and Hazelnuts Nougat
???????? TORRONE CIOCCOLATO E NOCCIOLE
✅ INGREDIENTI E CONSIGLI ⤵⤵⤵
Avete mai pensato di preparare il torrone fatto in casa????? Quest'anno ho deciso di realizzarlo e ne sono rimasta molto soddisfatta!
E' davvero facilissimo e la cosa che mi piace di più è che si può fare in tanti modi diversi in base ai propri gusti. Ad esempio in questo TORRONE CIOCCOLATO E NOCCIOLE ho aggiunto degli amaretti sbriciolati e un po' di rum, ma potete unire anche le scorzette d'arancia, le meringhe, la frutta secca che preferite o lasciarlo anche classico con il cioccolato e le nocciole!
Il torrone è un dolce che sulla mia tavola non può assolutamente mancare durante le feste natalizie e adesso che so che prepararlo è così semplice credo che abbandonerò i torroni commerciali e mi specializzerò in diverse e golose varianti ????????
Se, come me, non avete lo stampo del torrone potete utilizzare anche quello per il plumcake (consiglio di usarlo in silicone oppure di utilizzare la carta forno), verrà un po più largo ma così avremmo la scusa per mangiarne un po di più ????????
Per donare al torrone una bella forma occorre spennellare il cioccolato sulla base dello stampo e anche sui lati (in base all'altezza che darete al torrone) e mettere a solidificare in frigorifero. Una volta che lo strato si è indurito va farcito e messo nuovamente in frigo. Dopodiché vi consiglio di aggiungere ancora del cioccolato sciolto sulla superficie per rendere il torrone ancora più definito.
Una volta fatto solidificare in frigorifero il TORRONE CIOCCOLATO E NOCCIOLE si conserva a temperatura ambiente, il mio nel giro di due giorni è sparito ????????
INGREDIENTI TORRONE CIOCCOLATO E NOCCIOLE
- 400 g di cioccolato fondente o al latte
- 40 g nocciole
- 3 amaretti (facoltativo)
- 20 ml rum (facoltativo)
Se al torrone non aggiungete gli amaretti vi consiglio di aggiungere più nocciole????
???????? CHOCOLATE AND HAZELNUTS NOUGAT
✅ INGREDIENTS AND SUGGESTIONS ⤵⤵⤵
Have you ever thought of making a homemade NOUGAT? I actually decided to go for it this year and I was amazed by the result!
It is so super easy to prepare it and the most beautiful thing is that there are many deferent ways for making it based on own tastes! For example in this CHOCOLATE AND HAZELNUTS NOUGAT I added some crumbled amaretto biscuits and a dash of rum... But you could also put some orange zest, meringues or your favourite dried fruit or just make the classic version... chocolate and hazelnuts!
NOUGAT is a sweet that has to be always there on my table during Christmas festivities... And from now on I won't buy any commercial one anymore because I will definitely prepare my own lovely one playing around with different tasty variations.
If you don't have the proper NOUGAT mold, like me, just use a common bread and loaf pans one (I suggest you to go for a silicon mold or simply put some greaseproof paper on it), the CHOCOLATE AND HAZELNUTS NOUGAT will be a bit wider than the common one... Never mind you will have the excuse for eating more... :)
To give to the NOUGAT a nice shape you have to brush some melted chocolate over the base of the mold and on its sides as well and leave it to harden in the fridge. Once it is well solidify you have to stuff it and put it again in the fridge.
Afterwards, If you like to have a perfect NOUGAT shape, add some more melted chocolate over its surface.
Once the CHOCOLATE AND HAZELNUTS NOUGAT has completely solidified in the fridge you can keep it at room temperature... My one disappeared in only two days though :)
CHOCOLATE AND HAZELNUTS NOUGAT INGREDIENTS:
- 400 g dark or milk chocolate
- 40 g hazelnuts
- 3 amaretto biscuits (optional)
- 20 ml of rum (optional)
If you don't add amaretto biscuits to the NOUGAT I guess you should put some more hazelnuts ;)
#torronecioccolatoenocciole #torronefattoincasa #chocolateandhazelnutsnougat
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