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- 3/4 cup pure maple syrup (preferably Grade B)
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
- Nonstick vegetable oil spray
- 1 refrigerated pie crust (half of 15-ounce package)
- 1 large egg white, lightly beaten to loosen
- 1 cup hazelnuts, husked, coarsely chopped (about 5 ounces)
- 1 teaspoon vanilla extract
Bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Unroll pie crust. Line dish with crust. Crimp edges decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts over.
Whisk eggs and vanilla extract in medium bowl until blended. Whisk cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust.
Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and keep at room temperature.
Pi(e) Day 2019
Yesterday was my friends' annual celebration of the magical number Pi. This year was a little crazy with the sheer numbers of people and pies (16 people, 24 pies). Everyone brought their A game and the pies were delicious. I'll post the individual pies in the replies below, but here's the full list of pies:
- Galette with caramelized onions, swiss chard, smoked sausage
- Salted caramel and chocolate tart with almonds
- Maple hazelnut pie
- Malaysian chicken curry pie
- Coconut and pandan custard pie
- Apple pie
- Mac and cheese and hot dog pie
- Brown butter and vanilla creme brûlée tart
- Lemon tart
- Pork and mushroom pie
- Peanut butter and chocolate pie
- Miso chicken and mushroom pie with black sesame crust
- Honey miso walnut pie
- Salted honey pie
- Pear pie
- Shrimp pot pie hand pies
- Passionfruit orange blosson meringue tart
- Chocolate hazelnut tart with chocolate financier and chocolate feuillitine
- Matcha, yuzu, cherry blossom tart
- Tarte tatin
- Picadillo pie with cornbread crust
- Shoo fly pie
- Engadiner nusstorte (Swiss walnut tart)
- Caramel frangipane tart with poached oranges
We had several professional pastry chefs in the group. It's mostly pretty obvious who they are. :o)
Vegetarian Pastry Recipes
Vegetarian pastry recipes. Get the recipe here. Cut the vegetable shortening into cubes and sprinkle over the flour. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball.
90 ml aquafaba 6 tablespoons or substitute. Keep on forking the pastry until you reach a crumbly consistency like this. Whether youre looking for healthy recipes and guides family projects and meal plans the latest gadget reviews foodie travel inspiration or just the perfect recipe for dinner tonight were here to help.
Use a fork or a pastry cutter to slice the shorting into the flour. Method preheat the oven to 200c180c fangas 6. Very lightly dust a work surface with flour.
3 prepare the vegan butter square. Vegan puff pastry pizza with kale pesto and asparagus holy cow. Youre going to love these delicious maple hazelnut cornmeal pancakes.
34 teaspoon baking powder. Vegan recipes vegan recipes cherry tomatoes garlic asparagus spears kale walnuts extra virgin olive oil and 4 more. We are the uks number one food brand.
Try our vegetarian shepherds pie recipe and plenty of ways to make the perfect vegetable pie. Visit jus rol to browse our ready made pastry recipes now. 90 ml sunflower oil olive oil grapeseed oil vegetable oil or coconut oil are also good 6 tablespoons 80 g 28 oz.
Mix the flour and salt together in a large bowl. In a medium mixing bowl add the 1 cups vegan. Youre going to love these vegan maple bacon doughnuts are lightly baked and finished with a sweet maple glaze and crispy coconut bacon for a delicious morning pastry.
From classic puff pastry pies to modern twists on veggie alternatives we have a recipe for you a crisp crunchy crust with an. Our vegetarian pie recipes make easy vegetarian entertaining ideas. Roll the dough into a ball and use a sharp knife to cut an x shape.
Vegan puff pastry recipe 1 prepare the dough. Now drizzle the non dairy milk over top and use the fork to continue to mix the dough. Mixed vegetarian pastry tart eat smarter red onion cherry tomatoes butter oil button mushroom salt and 8 more vegetable pastry pockets with mint sauce recipesplus.
About bbc good food. 2 refrigerate the dough. Ingredients 320 g all purpose flour or pastrycake flour 2 14 cups.
Vegan maple bacon doughnuts. Discover our range of vegetarian pastry recipes from vegetable samosas to perfect pizzas. In a medium mixing bowl whisk together the bread flour and 1 cups.
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Vegetarian Caprese Puff Pastry Parcels
- Go for a blend of Dunkin Donuts Dark and Hazelnut Grinds.
- Add maple syrup to taste.
- Serve with a twist of lemon peel.
If you have tried this Maple Hazelnut Coffee recipe or any other recipe on Sugar and Charm, then please rate it and let me know how it turned out in the comments below!
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Maple Pecan Pie
Pecan pie is not my favorite fall pie. That spot is permanently taken by pumpkin pie. But it becomes boring to have only one type of pie around, especially during the holidays. I vary my options with apple pie, lemon meringue pie and, as in this case, pecan pie.
Corn syrup is the traditional base for a pecan pie, but I didn’t want to use it in mine and looked for alternatives. While it provides a pleasing consistency to this type of pie, corn syrup is just too sweet and too one-dimensional for my tastes. It doesn’t add all that much to the pie, and lack of depth is one of the things that I don’t like to see in a pecan pie. I found one promising recipe in an old issue of Gourmet that used maple syrup instead of corn syrup. Maple and pecans go amazingly well together, so this recipe sounded like a winner right off the bat. The ingredient list is short and the method here is dead easy. The only real change I made to the original recipe was in the nuts. I used more nuts than the recipe called for and used pecans that had been previously roasted and salted. Pecan pie is definitely a sweet dessert, but salty-sweet is better in my book and using slightly salty pecans gives the pie a nice balance.
The combination of all the elements worked out beautifully. The hint of saltiness that the roasted/salted pecans added to the filling really took the edge off the sweetness of the syrup base, just like sea salt does to a caramel. The maple syrup gave the pie a fantastic fall flavor and made for a much more interesting dessert than a corn syrup-based pie. My standard maple syrup is “Grade B” because it has a richer color than the “Grade A” or “light amber” syrups. That said, any type of real maple syrup (not maple-flavored pancake syrup, which is just corn syrup) will work for this recipe. For the crust, I used my standard all-butter recipe. It doesn’t take long to make and only needs about 30 minutes to chill before working it. To save time, however, you can start with a frozen pie crust that has been defrosted.
Maple Pecan Pie
1 cup all purpose flour
1/4 tsp salt
1 tsp sugar
6 tbsp butter, chilled in about 6 pieces
3-4 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.
Maple Pecan Pie
pastry for 9-inch pie crust
1 cup maple syrup
3/4 cup brown sugar
1/4 cup sugar
3 large eggs
1 tbsp butter, melted and cooled
1 tbsp all purpose flour
1 tsp vanilla extract
1/4 tsp salt
2 cups coarsely chopped roasted and salted pecans
Preheat oven to 350F.
Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
Bake for 60 minutes, until puffed and set.
Cool completely on a wire rack before slicing.
Look! 2-Ingredient Maple Hazelnut Butter
If you’re anything like me, summer breakfasts look a lot different than fall and winter breakfasts. I usually reach for something warm like oatmeal in the cooler months while yogurt and fresh fruit get a lot of play in the summer. But regardless of the season, toast and a little nut butter is always a nice way to break up the breakfast routine — especially if that nut butter is made with maple syrup!
This recipe caught my eye because it relies on just two ingredients and, truthfully, I don’t often think of the flavors of maple and hazelnut together. Maple and almonds? Yes. Maple and pecans? Sure. But hazelnuts never snuck in there for some reason. In describing her recipe, Becky Rosenthal of The Vintage Mixer suggests the following:
Match this hazelnut butter up with sliced bananas on a baguette or thin a little out with milk to make a sauce for banana pancakes. Use this as a base in a fig tart, or mix with a raspberry vinaigrette for a more complex summer salad dressing.
I’m sold. I will say that the timing instructions are a little vague in the recipe, and I’m always surprised how long it takes nut butter to process in my food processor before becoming creamy and smooth. It often takes 7-9 minutes for me, actually, and the processor will get pretty warm, so if you want to give it a break in-between it may not be a bad idea.
Cooking With Hazelnuts
As the cold weather starts creeping in, it's time to start cooking heartier dinners to warm us up.
This month's "At The Market" ingredient are hazelnuts, which can add a great roasted sweetness to fall dishes.
Hazelnuts, also known as filberts, are a key ingredient in Nutella and gianduja, the rich Italian chocolate-hazelnut pastes used to flavor candies, gelato, and pastries.
The nuts add depth of flavor and texture to everything from baked goods to sauces and salads.
Besides tasting good, hazelnuts are a good source of fiber, folate, magnesium, vitamins B and E, and monosaturated fats. Eating them may reduce your risk of cardiovascular disease, some cancers, and high blood pressure.
When buying unshelled hazelnuts, they should feel heavy for their size. Look for glossy shells with full, reddish-brown color. Store shelled and unshelled hazelnuts sealed in plastic. They'll keep for at least six months in the fridge and up to a year in the freezer. Wait to crack unshelled nuts until it's time to use them.
Skins are simple to remove, or keep them on for added flavor, fiber, and color.
Dede Wilson, contributing editor at Bon Appétit magazine, shares three of her favorite fall recipes using hazelnuts.
Mushroom Soup with Hazelnut Gremolata
Gremolata is traditionally made with chopped garlic, parsley, and lemon peel this one incorporates chopped hazelnuts and uses orange peel instead of lemon.
1 1/2-ounce package dried porcini mushrooms *
1 cup hot water
4 tablespoons butter, divided
1 1/4 cups chopped onion
1 cup sliced peeled carrot (about 1 large)
1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
3 cups (or more) vegetable broth
1/2 cup coarsely chopped fresh parsley
1/3 cup plus 1 tablespoon olive oil
1/4 cup hazelnuts, toasted, husked, finely chopped
2 teaspoons finely grated orange peel
1 garlic clove, chopped
12 oz assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)
1. Place porcini mushrooms in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
2. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.
3. Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
4. Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.
* Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Chicken Scaloppine with Hazelnut Cream Sauce
2 skinless boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup Madeira
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces)
1. Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. Using mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.
2. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1 1/2 minutes per side. Transfer chicken to plate cover to keep warm.
3. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over chicken and serve.
Not as rich as pecans, hazelnuts make for a delicious new spin on a southern classic. Use Grade B maple syrup for intense maple flavor.
3/4 cup pure maple syrup (preferably Grade B)
1/2 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 tablespoons bourbon
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
1 refrigerated pie crust (half of 15-ounce package)
1 large egg white, lightly beaten to loosen
1 cup hazelnuts, husked, coarsely chopped (about 5 ounces)
3 large eggs
1 teaspoon vanilla extract
1. Bring maple syrup, brown sugar, corn syrup, and salt to boil in a medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
2. Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Unroll pie crust. Line dish with crust. Crimp edges decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts over.
3. Whisk eggs and vanilla extract in medium bowl until blended. Whisk cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust.
4. Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely on rack. Can be made 1 day ahead. Cover and keep at room temperature.
Holiday Pie Recipes If You’re Over Pumpkin
The Holiday season is quickly approaching! With Thanksgiving next month, we’re all sorting through old recipes trying to figure out what’s going to make it to our dinner table this year. Pumpkin pie– a classic indeed, but with so much newness, we thought it’d be fun to try a new pie recipe, too! Here are 10-holiday pie recipes for you to try this season that are not pumpkin!
.01 – Apple Pie
Who doesn’t love a good apple pie? Click here for a classic apple pie recipe!
.02 – Cranberry Pie
Don’t just stop at cranberry sauce– try a cranberry pie! This recipe calls for fresh cranberries but also can substitute for frozen, which makes it very easy! Click here for a recipe!
.03 – Apricot Pie
This pie is rated 5 stars with super simple ingredients- click here for a recipe!
.04 – Maple Hazelnut Pie
Anyone love a good Nutella sandwich? If so, click here to try this pie!
.05 – Pecan Pie
A classic, nutty caramelized pie is the perfect pair to a hearty Thanksgiving meal. This is perfect for all sweet & salty lovers! Click here for a recipe.
.06 – Peach Pie
Think peach cobbler, but make it in pie form. We absolutely cannot wait to try this recipe next month. Click here for a recipe!
.07 – Vanilla Cream Pie
For a fluffy, airy pie, we recommend vanilla cream. It gives your taste buds a break from all the seasonal spices & takes it back to the basics. Click here for a recipe.
.08 – Butternut Squash Pie
We think using seasonal ingredients is such a fun way to celebrate the season & also support local farmers! Click here for a recipe.
.09 – Sweet Potato Pie
We love the versatility of sweet potatoes– & here is yet another recipe where sweet potatoes are the star! Click here for a recipe!
.10 – Brown Sugar Pie
Calling all sweet tooth’s this is the pie for you! With the star ingredient literally being sugar, this pie is on the sweeter side, but delicious nonetheless. Click here for a recipe.
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Maple-Hazelnut Pie - Recipes
1 (2 1/2 - 3 pound) pork sirloin tip roast
2 tablespoons maple syrup
1/2 teaspoon ground black pepper
The night before you plan on roasting the pork, pat the roast dry with a paper towel, then rub it down with 1 teaspoon of the salt and 2 tablespoons of the maple syrup. Wrap it in plastic wrap and keep refrigerated overnight.
The next day, remove the roast from the refrigerator and allow it to rest at room temperature for 40 minutes. Preheat the oven to 350 degrees Fahrenheit. Pat the roast down with a paper towel again, then rub the roast with the olive oil, black pepper, and remaining 3/4 teaspoon salt and 2 tablespoons maple syrup. Pat the hazelnuts onto all exposed areas of the roast to get them to adhere to the sticky coating.
Transfer the roast to a roasting pan lined with tin foil and roast in the oven for 30 minutes, then bring the temperature down to 225 degrees Fahrenheit and roast for another 45 minutes to 1 hour, or until the internal temperature of the meat reaches 145 degrees Fahrenheit. Cooking time will vary depending on the weight of the meat.
Remove from the oven and allow to rest for 30 minutes before carving and serving.
Gingerbread Crumb Cake
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Gingerbread Crumb Cake is the best holiday coffee cake ever! Moist, easy gingerbread molasses spice cake topped with a buttery brown sugar cinnamon crumble.
New York Crumb Cake is a classic holiday breakfast, but there’s no doubt this Gingerbread Cookie-inspired Coffee Cake is THE perfect recipe for Christmas Brunch!
GINGERBREAD CRUMB CAKE
Gingerbread is so full of warm and cozy holiday flavor, it’s hard not to picture rows of cute little Gingerbread boys and girls when you hear “Christmas Cookie”. A bite of gingery, molasses-y gingerbread feels like a big wintery hug. Some people wait all year for pumpkin everything, but this easy coffee cake recipe is for the die-hard Gingerbread latte crowd – we see you and we get you!
Gingerbread Crumb Cake has all the best parts of gingerbread, full of ginger and rich molasses flavor, in a tender and moist cake. The crumble is buttery with more molasses flavor from the dark brown sugar, the perfect topping for this holiday coffee cake. Everything in the topping is also used in the cake, so prepping is easy and the cake is ready to bake in no time.
MORE TASTY COFFEE CAKE RECIPES
Blueberry Coffee Cake
New York Crumb Cake
Apple Crisp Crumb Cake
Honey Bun Cake
This Gingerbread Crumb Cake is sure to be a crowd-pleasing brunch dish! It keeps well at room temperature for days so you can make it ahead of time for an easy, ready to go breakfast on Christmas morning. Treat Santa well this year and swap out cookies with a big piece of this tasty Gingerbread Crumb Cake topped with Whipped Cream.
What goes better with gingerbread than eggnog? Serve Gingerbread Crumb Cake with a glass of Homemade Eggnog, Use a little extra ‘nog to make a glaze for your coffee cake with our quick recipe below. You can also turn Sugar Cookie Frosting into a glaze by leaving out the shortening. If you want a drizzle, but don’t want a powdered sugar glaze, try Salted Caramel Sauce or Chocolate Ganache!
VARIATIONS ON GINGERBREAD CRUMB CAKE
- Cream Cheese: Make an ultra decadent Gingerbread Cream Cheese Coffee Cake. Mix 2 packs (8 oz each) softened cream cheese, 1/2 cup sugar, and 1 egg. Pour 1/2 of the cake batter into pan. Dollop cream cheese filling and gently spread a little. Top with remaining cake batter and crumb topping before baking as usual.
- Pumpkin Gingerbread: Combine two holiday flavors by folding in 1 can Pumpkin Puree, 1 tablespoon Pumpkin Pie Spice, and 1/2 cup chopped pecans to the batter.
- Orange Gingerbread: Zesty orange tastes delicious with gingerbread! Add a tablespoon orange zest and up to 1/4 cup fresh orange juice. You can also use 1 teaspoon orange extract, but fresh is definitely better!
- Fall and Winter Flavors: More fall and winter flavors you can try in Gingerbread Crumb Cake are maple, hazelnut, and apple. Try adding maple syrup, chocolate hazelnut spread, or apple butter.
- Mix-Ins: You can fold in up to a 1/2 cup mix-ins like candied ginger pieces, diced apples, raisins, chopped walnuts or pecans, carrot shreds, or sweetened coconut flakes.
- Gingerbread Crumb Muffins: Fill muffin cups 2/3 full with gingerbread cake batter, top with crumble, and bake at 350 degrees for 20-22 minutes, or until a toothpick comes out clean. This recipe should make about 20-24 muffins.
- Gingerbread Crumb Bundt Cake: Grease a tube pan or springform bundt pan well and pour batter into pan. Top with crumble and bake for 60-65 minutes. Cool for 15 minutes before removing bottom of pan. You don’t want to bake inverted in a bundt pan because the crumb topping won’t brown and will absorb into the cake.
Eggnog Glaze for Gingerbread Crumb Cake
Whisk together 1 cup powdered sugar, 2 tablespoons Eggnog, 1/4 cinnamon, and a pinch nutmeg. Add more eggnog to get the desired consistency. A tip for to know if your glaze is a good consistency is to drizzle a little over a cracker and wait 2- minutes. If it doesn’t disappear, you are good to go! Make sure your cake is completely cooled before drizzling with glaze.
EASY HOLIDAY BREAKFAST IDEAS