Choc Hazelnut Swirls Recipes

Steps:

• Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
• In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
• Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
• To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine flour, baking soda, and salt. Set aside.
• In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
• Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Unfold the puff pastry on a lightly floured surface, and roll out to a rectangle of about 20x9 inches. Spread the chocolate hazelnut spread over the pastry, then scatter hazelnuts over the top.
• Roll the long sides of the pastry rectangle toward the center; where they meet in the center, dampen with water to secure. Using a sharp knife, cut into about 1/2-inch slices; place in the baking sheet, and sprinkle with powdered sugar.
• Bake in preheated oven until golden brown, about 10 to 15 minutes.

Steps:

• In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
• Add the egg and vanilla extract and mix until fully incorporated.
• Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
• Split the base dough in half, add your desired mix-ins, and incorporate them fully.
• We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
• Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
• Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
• Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
• Try additional combinations.
• Enjoy!

Steps:

• For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
• Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
• Bake in a pre-heated 350 degree oven for 12 minutes.
• Remove from oven& reduce oven temperature.
• to 300 degrees.
• For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
• Add eggs& lemon juice, beating until smooth.
• Measure out 1 1/2 cups batter, stir in hazelnut spread.
• Spoon about 1 1/2 cups of the yellow batter over baked crust.
• Top with about 1 cup of the chocolate hazelnut batter.
• Repeat layering.
• With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
• Bake at 300 for 40-50 minutes.
• or until set.
• Cool completely on wire rack.