Showing posts with label hazelnut. Show all posts
Showing posts with label hazelnut. Show all posts

Friday, February 9, 2018

Hazelnut Cheesecake

This time I awoke to thoughts of cheesecake at 3 a.m.

Of course we at MLK have offered you cheesecake recipes, in a variety of flavors, from the beginning. I’ve chipped in a few myself. But lately we’ve gone in other directions, and it’s been over a year since cheesecake reared its yummy head on these pages.

Many years ago, when my husband and I lived in the Berkeley area, we threw a small party (it was a small house!). I don’t recall why—there was no holiday involved. Maybe it was a housewarming. Maybe it was a birthday. I simply don’t remember. 

We invited most of the people we knew, and almost all were work colleagues of my husband’s. One of them, a tall guy, maybe thirtyish, brought cheesecake that he’d made himself. It was delicious, and he volunteered to share his recipe. In fact, he gave us four recipes—an embarrassment of riches! And I kept them. And more important, I knew where to find them now. 

I apologize to the cooking gods that I’ve forgotten the man’s name. It’s scrawled on one of the recipes, but I can’t seem to read it. But I want to thank him again for sharing.

One of the original recipes was for almond cheesecake, but since my daughter recently bought a package of hazelnut meal, and I had hazelnut extract on hand, I swapped the flavors. In addition, the original recipe called for a pan that I’m guessing would be 8 or 9 inches, and I cut the recipe in half (much as I love cheesecake, I don’t want to be eating it for days on end) and used a 6-inch pan, which turned out to be just the right size. 

The original recipe called for cooking the cheesecake in the pan set in a larger pan with water in it (to keep the cheesecake moist). This works well, but you have to make sure your inner pan does not leak! Either don’t use a springform pan, or use a whole lot of aluminum foil to seal it.

Hazelnut Cheesecake



Ingredients:

Crust:

1/2 cup packed light brown sugar
1 cup crushed hazelnuts
1/4 cup melted butter

Preheat the oven to 400 degrees. Butter the bottom and sides of a springform pan.



Mix the brown sugar and nuts together, then add the butter and mix in.



Press into the bottom of the pan and bake for 12-15 minutes, or until the crust is golden brown. Remove from the oven and cool slightly.

Filling:

1 lb cream cheese (2 8-oz packages) at room temperature
1 tsp hazelnut extract
5/8 cup sugar
2 eggs
4 oz hazelnut meal

Reduce the oven heat to 350 degrees. Place the oven rack in its lowest position.

Butter a round, deep pan (see note above)

With a hand or stand mixer, mix the cream cheese until it is smooth.

Add the sugar and hazelnut extract and mix.

Add the eggs, one at a time, beating until smooth (scrape down the sides of the bowl while mixing).

Add the ground hazelnuts.



Pour into the prepared pan with the crust. Place the pan with the cheesecake into a larger pan no deeper than the first pan.

Place the two pans together in the oven. Pour hot water into the bottom (larger) pan, but keep the level well below the rim of the first pan.



Bake for about 60 minutes. The cheesecake should be just beginning to draw away from the sides of the pan.



Let cool partially on a rack, then remove the outer ring of the springform pan and finish cooling.


Hmmm . . . With all the cattle in Ireland, especially in County Cork, you'd think there'd be plenty of Irish cheesecake recipes. Surprisingly, a quick online search turns up a lot of recipes, but the first ones don't originate in Ireland (and almost all include Bailey's Irish Cream in the mix). I will have to hunt through my Irish cookbooks (and maybe buy some Bailey's!).

Wonder if the Crann Mor Hotel in Many a Twist has cheesecake on their restaurant menu? Or maybe Rose should experiment a bit--although cheesecake isn't exactly pub food. Stay tuned!

About Many a Twist:

“For fans who have gotten absolutely hooked on these County Cork Mysteries, you’ll not be disappointed with this new tale… Connolly sticks to what she knows best: How to write a drop dead awesome book that keeps readers entertained from beginning to end!”
Suspense Magazine

Find it at Amazon, Barnes and Noble and plenty of bookstores!

Tuesday, August 13, 2013

How to Make Nutella Banana Split Bread by Cleo Coyle




This is a beautiful bread that will impress your friends and family by giving them the taste of two different breads in every slice: Chocolate-Hazelnut "Nutella" Bread on top and Banana Bread on the bottom. 

My recipe below will show you how easy this bread is to make with one bowl and one batter. I've replaced traditional butter with light buttermilk and canola oil, and you can even make your own Nutella, if you like (more on that below)...


Cleo Coyle's
Nutella
Banana Split Bread



Cleo Coyle, banana masher,
is author of The
Coffeehouse Mysteries
My new Coffeehouse Mystery Newsletter is going out later this week with more recipes and fun contest info. It will also have more step-by-step photos of this recipe along with a free, downloadable PDF. 

Have you subscribed to my newsletter yet? Just type your
e-mail address into the box below...



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Ingredients

1 large egg

1/3 cup vegetable or canola oil (or cold pressed coconut oil, measure in liquid form)

1/4 cup light buttermilk (shake before measuring)


1 teaspoon vanilla extract


1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) 

1/2 teaspoon baking soda

1/2 teaspoon baking powder


1/2 cup white granulated sugar

1/4 cup light brown sugar (lightly packed)


4 ripe bananas (medium-size), mashed well (1-1/2 cups mashed)
               (I place ripe bananas 
on a flat plate and use a fork
                to really mash them well. After mashing, they must
                measure 1-1/2 cups.)


2 cups all-purpose flour

1/2 cup Nutella chocolate-hazelnut spread (store bought or homemade**)

(Topping) 1/3 cup chopped walnuts or hazelnuts 






**Would you like to make your own Nutella? It's very easy. You can get the recipe I use, along with more than 20 other tasty recipes in the appendix of my Coffeehouse Mystery A Brew to a Kill, newly released in paperback. To learn more, click here.



Directions

Step 1 - Prep oven and pan: Pre-heat the oven to 325 degrees F. Butter the bottom and sides of a 9 x 5-inch loaf pan and create a parchment paper sling (see photo in this week's Coffeehouse Newsletter). This sling will allow you to lift the bread out of the pan easily.


Step 2 – One bowl mixing method: Whisk the egg well. Add the oil, buttermilk, vanilla extract, salt, baking soda, baking powder. Whisk until well blended. Add the white and light brown sugars and whisk until smooth. Now stir in the mashed ripe bananas, combining well. Finally, stir in the flour, making sure all of the flour is incorporated into the batter, but do not over-mix. Batter will be thick.

Step 3 – Create the Nutella layer: Scoop all but 1 full cup of the batter into the prepared pan. Use the back of a spoon to even it out into a smooth layer that reaches all four corners of the pan. Set aside. Go back to the bowl where you left the remaining 1 cup batter and mix in ½ cup of Nutella. Mix well. The batter should be completely dark. Pour this mixture onto the banana batter. Use the back of the spoon to smooth it into an even layer.


Step 4 – Top with nuts and bake: Sprinkle the chopped nuts over the top of the batter. Bake for about 1 hour (it may take a little longer or not, depending on your oven). The bread is done when the top is firm to the touch and a toothpick inserted deep into the center comes out clean of wet batter. Cool for 10 minutes on a wire rack before carefully removing from the pan. Use a serrated knife to gently cut slices and note that warm bread will crumble. As the bread cools, it will be easier to slice without crumbling. (To speed up the cooling process, pop the bread in a refrigerator for 15 to 20 minutes.) And may you...








My new Coffeehouse Newsletter is
going out later this week. Have you subscribed?
(Scroll back up to the "subscribe" box and...)


Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Last year's
hardcover bestseller
has just released in its
paperback 
edition! 


A Brew to a Kill

To learn more,
click here. 


"A foodie's delight...
And a satisfyingly
rich mystery."

~ Kirkus Reviews



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.




Tuesday, April 16, 2013

How to Make a Hazelnut Orgasm (drink!) with tips for layering shooters by Cleo Coyle


Coffee and crime, my favorite subjects, are the subjects of today’s post (well, sort of). The coffee involved is coffee liqueur. As for the crime, it involves shooters.


No guns, no bullets, no big bang...but today’s shooters do involve a crime, at least according to serious drinkers. 

You see, a shooter drink implies one should SHOOT the thing back in one giant gulp. The problem? I’m a cheap drunk. When I shoot drinks, I end up under the table. Consequently, I SIP my shooters, so don't be ashamed if you do, too.

Honestly, I grew up watching most adult members of my family sip from their shot glasses. In my father’s Italian-American household, the alcohol was usually anisette, Sambuca, or Amaretto, and the drinks enjoyed with coffee or espresso. I continue the custom in my own house, but I’ve expanded the menulately with drinks inspired by my writing in the Coffeehouse Mysteries. 

And so I give you a few of my favorite digestifs. Whether you shoot them or stir them and sip them, I sincerely hope you will… 
Drink with joy,
~ Cleo





To download the following drink recipes in a free PDF format that you can print, save, or share, click here.







Cleo Coyle,
sipper of shooters,
is author of The
Coffeehouse Mysteries
These sweet, delicious digestifs bring an elegant and relaxing end to a meal, especially with coffee or espresso. The instructions and tips below will help you pour the drink in layers for a pretty presentation. 

TIP: The reason drinks can be layered is Science 101. Certain drinks are heavier in density than others, and a bartender can float the lighter drinks on top of the heavier ones. 

My first layered drink recipe is one I created with Marc, my husband (and partner in crime writing), for our next Coffeehouse Mystery: Billionaire Blend. The drink is, of course, based on the traditional Orgasm shooter.

Hazelnut is a popular flavor in coffeehouse culture, and we’ve married it to coffee liqueur with a splash of hazelnut milk for amazing results. If you can’t find hazelnut milk, almond milk is a good substitute. 



TIP: Because nut milks are thin and light, they make
fantastic and flavorful toppings to layered shots.


TIP: For the home bartender, a measured shot glass
helps with accuracy. If you're not sure where to purchase,
click here to see one of many you can buy online.



Cleo Coyle's
Hazelnut Orgasm

(Layered Shooter)

Makes 1 serving

TIP: Use a tall shot glass to really show off your layers.

Ingredients: Coffee Liqueur (such as Kahlua); Frangelico (hazelnut liqueur); Hazelnut Milk; Whipped Cream; stick of cinnamon or Mexican canela

Method: Fill 1/3rd of your shot glass with Kahlua (1/2 ounce). 

TIP: Place a chilled spoon face down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. This spoon will diffuse the pouring of the next liquid, reducing the impact and impeding mixing. 

Slowly pour the Frangelico (1/2 ounce) over the top of the chilled spoon. Wait for the Frangelico to settle. Using the same method, slowly pour the Hazelnut Milk (1/2 ounce) over the spoon and into the glass. Wait for the layers to settle, add a spot of whipped cream at the top, and serve with a stick of cinnamon or Mexican canela for the drinker’s option to stir and sip (rather than shoot).

*Variation: Almond Orgasm - replace the hazelnut milk with almond milk and the Frangelico with Amaretto.

To watch my short, little how-to video, 
click the white arrow in the image below...

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As mentioned, you can serve the drink with a cinnamon stick or even a chocolate-covered cinnamon stick. 





To download an easy "how-to" recipe for
making 
chocolate-covered cinnamon sticks, click here.

* * * * *

Orgasm Shooter (layered)

Makes 1 serving

Here is the traditional drink recipe on which we based our Hazelnut Orgasm. This shooter can be mixed up in a cocktail shaker with ice and strained into the shot glass, or poured in layers right into your glass. Marc and I prefer those pretty layers, which is why we serve the drink in a tall shot glass with a stick of cinnamon or Mexican canela on the side for stirring. Thus, this drink can be "shot" in one gulp or stirred and slowly sipped. 

Ingredients: Coffee liqueur (such as Kahlua); Amaretto; Irish cream (such as Baileys)

Method: Fill one-third of your shot glass with Kahlua (1/2 ounce). Place a chilled spoon down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. Slowly pour the Amaretto (1/2 ounce) over the top of the chilled spoon, allowing it to trickle into the drink. Wait for the Amaretto to settle. Using the same method, slowly pour the Irish Cream (1/2 ounce) over the spoon and into the drink. (Top it off if you like with extra Irish cream.) Wait for the layers to settle and serve.

*Variation – Add vodka to the top, in equal measure, and you’ve got a Screaming Orgasm.

TIP: The spoon method, which we use, is only one way to slow the pour in a layered drink. To see a bartender's "thumb method," watch this video on YouTube by clicking here.

* * * *


Cleo Coyle’s
Cloudy Dream
(Almond)


This is another beautiful layered "sipping shooter" we created for our next Coffeehouse Mystery: Billionaire Blend

(An "M&M" shooter uses Kahlua and Amaretto, but not whipped cream or this layering method. As far as we know, our "Cloudy Dream" is a new invention.)

Ingredients: Coffee Liqueur (such as Kahlua); Whipped Cream (from an aerosol canister or pastry bag); Amaretto; Stick of cinnamon or canela

Method: Fill one-third of a tall shot glass with Kahlua (1/2 ounce). Add whipped cream to the shot glass using an aerosol canister. Do not fill to the top. You must leave some space because the next addition will float the whipped cream higher. (If using homemade whipped cream, use a pastry bag.) Slowly pour 1/2 ounce Amaretto over the top of the whipped cream. Wait for the Amaretto to settle and serve. The drinker can sip the layers of alcohol through the cream or use a stick of cinnamon or canela to stir up the ingredients before drinking.

*Variation: Cloudy Dream (Hazelnut) – substitute Frangelico for the Amaretto and you have the hazelnut version. 


Click the arrow in the window
below to see my little video
on how to pour a Cloudy Dream, and...

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Drink with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.






The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 
 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here

****


FUN CONTEST!

If you missed Sunday's Guest Post here at 
Mystery Lovers' Kitchen, be sure to check it out.

Pattie Tierney turned her passion for mystery
into the business of creating wearable literary art,
To read the post and enter the contest
to win gift credit it Pattie's online jewelry store,
click here
and good luck, everyone! 


~ Cleo