Roasted Beet & Cherry Salad with Balsamic Vinaigrette

Say hello to an old favorite! A version of this roasted beet salad appeared in our digital cookbook, and we loved it so much that we had to dust it off, freshen it up, and share it with you (our beloved internet friends).
Made with fresh cherries, arug…

Roasted Beet & Cherry Salad with Balsamic Vinaigrette

Say hello to an old favorite! A version of this roasted beet salad appeared in our digital cookbook, and we loved it so much that we had to dust it off, freshen it up, and share it with you (our beloved internet friends).

Made with fresh cherries, arugula, and roasted beets, this salad is vibrant, naturally sweet, and packed with antioxidants. It’s simple enough for every day (30 minutes and 8 ingredients), but elegant enough to enjoy with dinner guests.

Roasted Beet & Cherry Salad with Balsamic Vinaigrette from Minimalist Baker →

Strawberry Spinach Salad with Candied Hazelnuts

This salad has it all, friends! Sweet strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The components marry together for a party in your mouth!
Not only is this salad full of flavor, but it…

Strawberry Spinach Salad with Candied Hazelnuts

This salad has it all, friends! Sweet strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The components marry together for a party in your mouth!

Not only is this salad full of flavor, but it’s so beautiful and easy to make. Just 30 minutes required for this showstopping recipe perfect for hosting or hanging on your own! We love it as the main event topped with protein or alongside creamy pastas or savory soups.

Strawberry Spinach Salad with Candied Hazelnuts from Minimalist Baker →

DIY Ferrero Rocher Chocolates (Vegan + GF)

Friends, we can’t wait for you to try this DIY version of Ferrero Rocher dark chocolate truffles! They have all the chocolaty, hazelnutty goodness you know and love, but they’re gluten-free and vegan. Like, whoa, are you ready!? 
These one-bite wo…

DIY Ferrero Rocher Chocolates (Vegan + GF)

Friends, we can’t wait for you to try this DIY version of Ferrero Rocher dark chocolate truffles! They have all the chocolaty, hazelnutty goodness you know and love, but they’re gluten-free and vegan. Like, whoa, are you ready!? 

These one-bite wonders are perfectly crispy, incredibly decadent, and are sure to wow anyone you serve them to!

DIY Ferrero Rocher Chocolates (Vegan + GF) from Minimalist Baker →

Wild Rice Salad with Mushrooms and Herbs

Friends, prepare yourselves for the ultimate flavor-packed, comfort-filled, fall-infused side: wild rice salad! This dish is our favorite kind: low effort, BIG reward! It’s simple to prepare but doesn’t skimp on flavor (hello mushrooms, hazelnuts, cran…

Wild Rice Salad with Mushrooms and Herbs

Friends, prepare yourselves for the ultimate flavor-packed, comfort-filled, fall-infused side: wild rice salad! This dish is our favorite kind: low effort, BIG reward! It’s simple to prepare but doesn’t skimp on flavor (hello mushrooms, hazelnuts, cranberries, and fresh herbs!)

Not only that, but it can be served warm or at room temperature — perfect for when those other holiday dishes are running a bit behind (please tell us we’re not the only ones)!

Wild Rice Salad with Mushrooms and Herbs from Minimalist Baker →

Shaved Brussels Sprout Salad with Apples and Dates

Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with …

Shaved Brussels Sprout Salad with Apples and Dates

Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with kale, apples, and dates — oh my!).

Not only is this salad a delicious combination of savory, sweet, crunchy, and tart, but it comes together with just 10 ingredients in 20 minutes

Shaved Brussels Sprout Salad with Apples and Dates from Minimalist Baker →

Chocolate Hazelnut Tart

I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever…

I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.

This one is from Gourmet magazine way back in 2004, a few years before they ceased publishing. I knew people in the test kitchen at Gourmet and they thoroughly tested their recipes, so you know they’re going to work. Gourmet was “modernized” under its last editor, Ruth Reichl, but the test kitchen remained a constant; she knew the value of a solid recipe and good testers. She also knew the appeal of a great photo and Romulo Yanes, who recently passed away, created many of the great images that Gourmet was known for.

Many questioned why Condé Nast killed Gourmet but not Bon Appétit, but the subscription numbers were more favorable for the latter, which didn’t end well, and is now undergoing another revamp. I, for one, am happy that there hasn’t been that much turnover here at the blog, but I should probably shake things up here at some point, too.

Continue Reading Chocolate Hazelnut Tart...

Creamy Chocolate Hazelnut Milk

This creamy, DIY vegan chocolate milk is something special because it’s like Nutella in a glass. We know! Exciting stuff. It’s the real deal but without the dairy and refined sugar. Plus, it’s a bit more sophisticated than your average chocolate milk t…

Creamy Chocolate Hazelnut Milk

This creamy, DIY vegan chocolate milk is something special because it’s like Nutella in a glass. We know! Exciting stuff. It’s the real deal but without the dairy and refined sugar. Plus, it’s a bit more sophisticated than your average chocolate milk thanks to the nutty complexity of hazelnuts. And it’s super chocolaty thanks to cocoa or cacao powder.

Bonus perk? Just 5 ingredients required and it’s naturally sweetened with dates and maple syrup for more wholesome indulgence.

Creamy Chocolate Hazelnut Milk from Minimalist Baker →

Banana & Hazelnut Sharing Pancake

Thanks to Lyle’s Golden Syrup for sponsoring this post Every year I look forward to pancake day – it’s usually in close proximity to my birthday and they’re also one of my all-time favourite things to make! I love to change up the flavours and try different types of pancake from savoury, dinner-appropriate ones to luxuriously dessert-y options. This recipe is definitely a dessert-appropriate pancake – it makes a BIG fluffy one, like a cross between a souffle pancake and an American-style pancake, perfect for sharing between 2 for dessert (so perfect for Valentine’s day). To take things up a notch I caramelised some cut bananas in butter and Lyle’s golden syrup for a gooey sweetness which isn’t too overbearing. A handful of crushed hazelnuts stirred in with the bananas at the end adds a little crunch to each bite. Of course, I drizzled the pancake with a bit more Lyle’s Golden Syrup before serving as it’s an essential pancake topping! I also added a dollop of yoghurt (or you can go with whipped cream or even vanilla ice cream).

The post Banana & Hazelnut Sharing Pancake appeared first on Izy Hossack – Top With Cinnamon.

a large sharing pancake topped with caramelised bananas and yoghurt on a table setting with flowers

Thanks to Lyle’s Golden Syrup for sponsoring this post

Every year I look forward to pancake day – it’s usually in close proximity to my birthday and they’re also one of my all-time favourite things to make! I love to change up the flavours and try different types of pancake from savoury, dinner-appropriate ones to luxuriously dessert-y options.

a sharing pancake topped with caramelised bananas and hazelnuts

This recipe is definitely a dessert-appropriate pancake – it makes a BIG fluffy one, like a cross between a souffle pancake and an American-style pancake, perfect for sharing between 2 for dessert (so perfect for Valentine’s day). To take things up a notch I caramelised some cut bananas in butter and Lyle’s golden syrup for a gooey sweetness which isn’t too overbearing. A handful of crushed hazelnuts stirred in with the bananas at the end adds a little crunch to each bite.

Of course, I drizzled the pancake with a bit more Lyle’s Golden Syrup before serving as it’s an essential pancake topping! I also added a dollop of yoghurt (or you can go with whipped cream or even vanilla ice cream).

Banana & Hazelnut Sharing Pancake

Banana & Hazelnut Sharing Pancake

Yield: serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A big fluffy pancake (for two!) topped with caramelised bananas and chopped hazelnuts, perfect for sharing.

Ingredients

Pancake batter:

  • 70g plain white flour
  • 1 tbsp granulated sugar
  • 3/4 tsp baking powder
  • 120ml milk
  • 2 eggs, separated
  • 15g (1 tbsp) butter, melted
  • Pinch fine table salt
  • 1 tbsp vegetable oil

Caramelised bananas:

  • 2 tbsp Lyle’s Golden Syrup, plus more for drizzling
  • 15g (1 tbsp) unsalted butter
  • 2 ripe bananas, peeled and halved lengthways or cut into rounds
  • 30g hazelnuts, crushed

Instructions

For the pancake:

  1. Place the flour, sugar, baking powder, milk and egg yolks into a bowl. Stir with a whisk to combine to a smooth batter. Melt the butter in a medium non-stick frying pan then remove from the heat and add to the bowl, stirring to combine.
  2. In a separate bowl whisk the egg whites with the salt until you get stiff peaks. Take 1/3 of the beaten whites and mix them into the batter. Add the remaining egg whites and fold in gently until combined.
  3. Heat the oil in the same frying pan you were using earlier over a medium-low heat. Pour in the pancake batter and cover with a lid. Leave to cook for around 5-6 minutes until the top of the pancake looks almost fully set and the bottom of the pancake is golden brown. Use a spatula to gently loosen the pancake from the pan and then flip over (I find using 2 metal spatulas to be the best way to do this). Cook until the other side is golden (1-2 minutes) then slide the pancake out onto a serving plate.

For the bananas:

  1. Heat the Lyle’s Golden Syrup and butter in the frying pan over a medium heat. Once melted, add the bananas cut side down to the pan and cook until softened and golden underneath. Stir in the hazelnuts and then pour the contents of the pan over the cooked pancake.
  2. Serve with a drizzle of Lyle’s Golden Syrup and a dollop of
    yoghurt or whipped cream if you’d like.



 









Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Banana & Hazelnut Sharing Pancake appeared first on Izy Hossack - Top With Cinnamon.

Stuffed Hazelnut Amaretti Cookies

These chewy hazelnut amaretti cookies have a hidden surprise inside: a core of molten Nutella. Swapping hazelnut flour for almond flour in my soft amaretti cookie recipe results in a chewy, nutty cookie that’s downright delightful and naturally gluten free. The nugget of molten hazelnut spread in the middle makes it over the top delicious! […]

These chewy hazelnut amaretti cookies have a hidden surprise inside: a core of molten Nutella.

Swapping hazelnut flour for almond flour in my soft amaretti cookie recipe results in a chewy, nutty cookie that’s downright delightful and naturally gluten free. The nugget of molten hazelnut spread in the middle makes it over the top delicious!

Stuffed Hazelnut Amaretti Cookies on a wire rack, bowl of hazelnuts and nutella on the side

I’ve thoroughly explored the options for flavored amaretti, from chocolate to raspberry to colorful confetti sprinkles, but this is the first time I’ve attempted stuffing them.

I’d actually tested a hazelnut amaretti some time ago, but shelved the idea, planning to revisit it during the holidays. And in an attempt to do something a bit different with it instead of just swapping out the nut flour (otherwise this recipe is virtually identical to all my other amaretti), I decided to combine my love of amaretti with my obsession with stuffing stuff inside cookies.

The result?

Simply magical.

Closeup of a Hazelnut Amaretti Cookie with a bite, showing the Nutella filling inside

The hazelnut flour has a much stronger flavor than almond, nutty and toasty and robust, with just a hint of almond serving as a fragrant foundation that rounds out the flavor profile quite nicely.

The texture is similar to that of the almond amaretti, although depending on the coarseness of your hazelnut flour you may end up with a softer, more open crumb which I found quite lovely.

The bottoms bake up slightly crispy (be sure to use a double layer of cookie sheets which helps insulate the bottoms and prevents them from getting too dark), with a chewy outside and a marzipan-like inside, and a core of molten Nutella hidden inside.

(more…)

Nutella-Stuffed Brown Butter Blondies

Talk about delightful—these soft and chewy brown butter chocolate chunk blondies have a layer of gooey nutella hidden inside. One good thing stuffed inside another good thing: does it get any better? In this case you have a layer of molten hazelnut spread inside a chewy brown butter blondie, studded with chocolate chunks and crunchy […]

Talk about delightful—these soft and chewy brown butter chocolate chunk blondies have a layer of gooey nutella hidden inside.

One good thing stuffed inside another good thing: does it get any better? In this case you have a layer of molten hazelnut spread inside a chewy brown butter blondie, studded with chocolate chunks and crunchy hazelnuts.

Overhead shot of Nutella-Stuffed Brown Butter Blondies cut into squares with a bowl of chocolate chunks and hazelnuts on the side.

Blondies are tricky little buggers. They seem simple, but so often they come out greasy and underdone despite ample baking times; in fact this result is so common that most people think blondies are supposed to be dense, gooey and almost cookie dough-like in the middle.

Don’t get me wrong, I love me some cookie dough, but that’s not quite what I was going for here.

Most blondie recipes call for you to stir the sugar into melted butter, then whisk in the eggs followed by the dry ingredients. Basically a chocolate-less version of your typical brownie, like my favorite espresso brownie recipe.

Unfortunately, this method often leads to greasy blondies with dry, crispy edges that seem undercooked even after baking for far longer than the recipe states. Not ideal.

Close up showing the layer of nutella in the middle of the brown butter blondies.

With a bit of testing and lot of research (aka intense googling that ultimately led me to Stella Parks’ thoughts on the subject), it turns out the difference between undercooked, greasy blondies and perfectly chewy, cookie-like blondies is… air.

So instead of mixing the sugar into the butter and then adding the eggs, instead we beat the sugar and the eggs together first, until they are light in color and thick but not stiff. Then add the melted butter (browned butter, in this case) followed by the dry ingredients and the mix ins.

(more…)