Mocknutellaspread Recipes

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Steps:

• Add 3 to 4 medium ice cubes to a cocktail shaker along with the grapefruit juice, pomegranate juice and honey. Shake to dissolve the honey and strain into a 5- to 7-ounce coupe glass. Top off with the seltzer and pomegranate seeds.

Steps:

• Add 3 to 4 ice cubes to a cocktail shaker, plus the lime juice, pineapple juice, coconut milk and honey. Cover and shake to dissolve the honey and chill the drink. Strain into a 15- to 20-ounce hurricane glass filled with crushed ice. Top off with the seltzer. Spear the maraschino cherries and pineapple wedges on a cocktail pick for the garnish.

Steps:

• Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.
• Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade. Process for 3-5 minutes until the mixture starts to become smooth. (the heat from the nuts and processing will melt the chocolate and help it become smooth).
• Drizzle in 1/2 tablespoon of oil while continuing to process. If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.

Steps:

• Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
• Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
• Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
• When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.
• Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.