Hazelnut Cream Cheese Spread Recipes
CREAMY HAZELNUT DIP
This rich chocolate mousse is a sweet way to begin your morning. With crunchy hazelnuts and a slight vanilla flavor, it's wonderful with fresh fruit, cookies and a big cup of coffee on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.
Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY CHOCOLATE HAZELNUT FROSTING
When I realized I had no frosting, pudding, or even whipped topping, I decided to make this one up! We love that it's not as super-sweet as most frostings.
Provided by Kimberly P.
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- Beat cream cheese in a bowl with an electric hand mixer until softened. Add hazelnut spread, milk, and cream sherry; continue beating until smoothly combined into a frosting.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 13.2 g, Cholesterol 20.6 mg, Fat 12.5 g, Protein 2.8 g, SaturatedFat 4.8 g, Sodium 75.8 mg, Sugar 11.4 g
STILTON AND HAZELNUT SPREAD
Categories Condiment/Spread Food Processor Nut Christmas Cocktail Party Thanksgiving Blue Cheese Fall Hazelnut Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated. Transfer the spread to a crock or ramekin and chill it, covered, until it is firm. (The spread may be made 3 days in advance and kept covered and chilled). Garnish the spread with the additional nuts and serve it with the Melba toast.
- To toast and skin hazelnuts:
- Preheat oven to 350°F.
- In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.
HAZELNUT CREAM FROSTING
Categories Cake Chocolate Nut Bake Christmas Valentine's Day Quick & Easy Ramadan Fall Spring Summer Winter Edible Gift
Yield 36 cupcakes
Number Of Ingredients 6
Steps:
- the first step is to let the cream cheese and butter sit out and allow them to become room temperature. then i combine both in a medium sized bowl and mash them with a strong fork. then I proceed to whip them together until they are light and smooth. Once I add the cocoa powder and powdered sugar I then use an egg beater or mixer to continue to lightly beat the mixture together on low. When the dry ingredients are fully antiquated I then proceed to add the nutella and continue to mix on low, until the nutella is fully incorporated. Do not over mix or you could ruin the batch. If using right away make sure cupcakes have cooled before applying. If refrigerated before use be sure to let it sit out for a couple of minutes to soften before use! enjoy!
HAZELNUT CREAM-CHEESE SPREAD
Sharing again, from my little, "Mostly Muffins". This time, it is a spread, for muffins and other breads.
Provided by Sharon Colyer @Cmom02
Categories Spreads
Number Of Ingredients 4
Steps:
- In a small bowl, mix together cream cheese, liqueur, and sugar, until thoroughly combined; stir in hazelnuts.
- Serve spread immediately or cover and refrigerate. To serve, let stand 15 minutes, at room temperature to soften. Makes approximately 1/3 cup.
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CHOCOLATE HAZELNUT CREAM CHEESE PUFFS | MIDWEST LIVING
From midwestliving.com
5/5 (1)Calories 318 per servingTotal Time 1 hr 20 mins
- For pastry: In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.
- Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 40 minutes or until golden brown and firm. Prick puffs with a sharp knife to allow steam to escape. Transfer to a wire rack; let cool.
- For filling: In a medium bowl, combine the cream cheese and 1/3 cup of the chocolate-hazelnut spread. Beat with an electric mixer on medium speed until well combined. Fold in the whipped topping until combined. Cover and chill until serving.
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Servings 1Estimated Reading Time 2 minsCategory BrowniesTotal Time 58 mins
- In a medium bowl, beat cream cheese and sugar until smooth. Add egg, lemon juice, and vanilla extract, beating until well-blended. Stir in hazelnuts.
- Melt chocolate and butter in a small saucepan over low heat, stirring frequently. Remove from heat to cool.
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- Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast for 10 minutes, shaking once or twice.
- In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally.
- In a medium bowl, microwave chocolate in 20-second increments, stirring after each until melted, then stir in condensed milk and corn syrup.
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