Nutella Brownies

Nutella Brownies

February 5: World Nutella Day

We are nuts about Nutella, so baking these brownies was a great excuse to observe World Nutella Day. We have baked many brownies before, but this one is unique in that it contains only four ingredients, including that deliciously creamy, hazelnut chocolate spread! For a fabulous filbert-flavored quick snack with a chewy chocolate center, bake Nutella brownies.

Recipe

(Adapted from the Nutella Forum)

Ingredients

  • ½ cup Nutella brand hazelnut chocolate spread
  • 1 egg
  • 5 tablespoons flour
  • ¼ cup filberts/hazelnuts, toasted and chopped

Directions

Line a 6-cup muffin tin with paper or foil cups.  In a mixing bowl, combine the Nutella with the egg. Gradually stir in the flour.

Nutella Brownies

Scoop the brownie batter into the prepared muffin tin. Sprinkle with nuts. Bake in a preheated oven at 350 degrees F for about 10-12 minutes, testing for doneness with a toothpick. Remove from the oven and cool completely on a wire rack.

Nutella Brownies

Notes

  • Nutella brownies may be iced with a chocolate or coffee-based frosting, sprinkled with other nuts besides filberts or dusted with cinnamon.
  • Instead of baking Nutella brownies in muffin tins lined with paper cups, bake them in different shaped pans. Use cookie cutters for interesting shaped brownies.
  • Search our blog for other brownie and filbert/hazelnut recipes.

 

Filbert Cake with

Frangelico Dobash Frosting

Filbert Cake

August 20: Feast Day of St. Philibert

Highlander travels to work on engineering projects occasionally in Oregon where he noticed that the locals call hazelnuts “filberts.” The nut, also known as “cobnut,” was named after Philibert of Jumièges, a seventh century French abbot who cultivated the nut trees. The nuts ripened in the late summer, around August 20, his feast day. Europeans introduced filberts to North America in the 17th century and the wild nuts have been used as an ingredient in some Native American recipes [see our blog recipe post for paganens (Algonquin wild nut soup) for the Feast Day of Blessed Kateri Tekakwitha on July 14]. Prior to 1940, filberts were imported from Europe but are now grown commercially in Oregon and Washington in the United States and British Columbia in Canada.

In observance of the Feast Day of St. Philibert, we baked a filbert cake, decorated it with a filbert-based liqueur (Frangelico) dobash frosting and topped it off with toasted filberts.

Recipe

(Adapted from About Recipes)

For the filbert cake

  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • ¾ teasppon baking soda
  • ½ teaspoon salt
  • 6 eggs, divided
  • 1 cup butter, softened
  • 1 ¼ cups sugar, granulated white
  • 1 tablespoon Frangelico
  • 1 cup sour cream
  • 2 cups filberts/hazelnuts, finely ground

Directions

Sift the flour, baking powder, baking soda and salt. Beat the egg whites until white and fluffy. In a large mixing bowl, cream the butter with the egg yolks. Stir in the Frangelico. Gradually blend in the flour, alternating with the ground nuts and sour cream, until the batter is smooth.

Filbert Cake

Gently fold in the egg whites. Pour the batter into a well-greased cake pan. Bake in a preheated oven at 325 degrees for 45-55 minutes, testing the cake with a toothpick for doneness. Remove from the oven and cool on a wire rack over a larger pan.

Filbert Cake

For the Frangelico dobash frosting

(Adapted from Hawaiian Electric Company)

  • ½ cup unsweetened cocoa powder
  • 1/3 cup corn starch
  • ½ cup Frangelico
  • 1 ½ cups water
  • 1 cup sugar
  • ¼ teaspoon salt
  • ¼ cup (½ stick) butter
  • roasted filberts/hazelnuts

Directions

In a mixing bowl, sift the cocoa powder and cornstarch to remove any lumps. Stir in the Frangelico and mix until smooth. In a saucepan, combine the water, sugar, butter and salt. Stir and bring to a boil. Pour the Frangelico mix into the boiling saucepan. Lower the heat and continue stirring until smooth. Remove from the stove top and cool slightly. If necessary, strain the frosting through a sieve to remove remaining lumps.

Filbert Cake

Pour the frosting over the top of the cake and spread with a spatula. Let the frosting drip down the sides of the cake and run through the wire rack. Smooth the sides with a spatula. Allow the frosting to set at room temperature. Transfer the cake to a serving dish or board. Decorate with filberts/hazelnuts. Refrigerate the cake until ready to slice and serve.

Filbert Cake

Notes

  • Some sources say that St. Philibert’s feast day is on August 22.
  • Thanks to Lisa L. who provided the pulverized nuts for the filbert cake. Ground hazelnuts (or hazelnut flour/meal) also can be ordered online from Bob’s Red Mill.
  • Search our blog for other recipes using filberts/hazelnuts as an ingredient.

Paganens (Algonquin Wild Nut Soup)

Algonquin Nut Soup

July 14: Feast Day of Blessed Kateri Tekakwitha

For a simple yet savory soup, prepare paganens (Algonquin wild nut/hazelnut soup) for the American Feast Day of Blessed Kateri Tekakwitha. The candidate for canonization is the daughter of an Algonquin Christian woman, Kahente (Kahontáke or Wahwahsekona), so we chose paganens for this blog recipe post.  The “Lily of the Mohawk” is also the daughter of a Mohawk chief, Kenneronkwa, so we made Mohawk milk cake for her Canadian Feast Day on April 17. Serve this soup and the cake together for a double dose of down-to-earth deliciousness.

Recipe

(Modified from The Gutsy Gourmet and In Mama’s Kitchen)

Ingredients

  • 1 cup raw hazelnuts (filberts)
  • 3 large shallots, peeled and sliced
  • 1 tablespoon corn or vegetable oil
  • 4 cups vegetable stock
  • 1½  tablespoons parsley, chopped
  • ½ teaspoon salt
  • pinch of black pepper

Directions

Toast the hazelnuts (filberts) in the oven by spreading them on a cookie sheet. Bake at 350 degrees F for about 15 minutes. Cool slightly. Rub off the skins with a towel. Coarsely chop the nuts into pieces.

Algonquin Nut Soup

In a large pot, sauté the shallots in oil until tender. Pour in the vegetable stock and mix the shallots in the liquid. Add the nuts, parsley, salt and pepper. Bring to a boil, stir, then simmer the soup on low heat for 1½ hours to soften the nuts and blend the flavors. Some similar soup recipes end the cooking process at this point and serve it as a hearty dish.

Algonquin Nut Soup

Other similar soup recipes have additional steps to liquefy the soup before serving. Transfer the contents of the pot in small batches to a food processor or blender and puree until smooth. Pour the soup in a sieve over the pot to remove the grit from the puree. Simmer on low heat to keep it warm. Ladle the soup in bowls. Garnish with parsley and serve.

Algonquin Nut Soup

Notes

  • The fabric for the photo background is from a Kiowa-Apache skirt purchased from a pow-wow in Oklahoma. The soup bowl is adorned with a beaded Pueblo necklace purchased at a museum gift shop in Arizona.

Frangelico Chocolate Cupcakes

Frangelico Chocolate Cupcakes

June 1: National Hazelnut Cake Day

Those who fancy filberts like Highlander and Islander can celebrate National Hazelnut Cake Day with these triple-threat treats—chocolate cupcakes infused with Frangelico (hazelnut liqueur), frosted with Frangelico-Nutella (hazelnut-chocolate spread) and topped with toasted hazelnuts.

Recipe

(Adapted from RecipeZaar)

For the Frangelico Chocolate Cupcakes

  • 1 (18.25 ounces) box chocolate cake mix
(we recommend Duncan Hines Moist Devil’s Food Cake)
  • 1 package  (3.9 ounces) instant chocolate pudding mix
  • 4 eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup Frangelico (hazelnut liqueur)
  • 1 cup hazelnuts/filberts, chopped, toasted and divided in half

Directions

Line muffin tins with cupcake papers.  In a large mixing bowl, put in all the ingredients except for half of the hazelnuts and blend until the batter is thick and smooth. Gently fold in ½ cup of hazelnuts.  Scoop the batter into the cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Check for doneness. Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting or decorating them. This recipe yields about 2 ½ dozen cupcakes.

Frangelico Chocolate Cupcakes

For the Frangelico-Nutella Frosting

(Adapted from Frangelico)

  • 2 cups confectioner’s sugar
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter (room temperature)
  • 3 tablespoons Frangelico (hazelnut liqueur)
  • ½ cup Nutella

Directions

Sift the sugar and cocoa powder together. Cream the butter, then gradually add the sugar-cocoa mixture and beat until smooth.  Stir in the Frangelico and Nutella until a spreadable consistency is achieved.

Frangelico Chocolate Cupcakes

Frost the cupcakes. Dip the tops of each cupcake into a bowl of the remaining ½ cup of toasted hazelnut pieces.

Notes

  • Toasting the hazelnuts brings out more of their natural flavor.  Spread them on a sheet and bake in a preheated oven at 350 degrees F for 10 minutes. Allow the hazelnuts to cool before using them in a recipe.
  • Search our blog for other posts with recipes containing hazelnuts/filberts, Frangelico or Nutella as ingredients.