Best Yummy Recipes

Nutella Stuffed Sugar Cookies Recipe

Ingredients

2 cups all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

1 cup sugar

1 egg, slightly beaten

2 tablespoons milk

1/2 teaspoon vanilla

1/2 cup Nutella

1/4 cup semisweet chocolate chips

1/4 cup hazelnuts, roasted, skinned and chopped
How to make Nutella Stuffed Sugar Cookies

1. Roast hazelnuts at 400 degrees for 10-15 minutes. Place hot nuts in a towel and rub vigorously until husks come off. Peel off remaining husks if possible and place in food processor. Chop roughly.

2. Combine flour, salt, cinnamon and baking powder in a medium bowl. In a larger bowl, cream sugar and butter. Add all dry ingredients and mix until well incorporated. Add egg, milk and vanilla and mix until fully blended.

2. Roll dough on a lightly floured surface and cut into 2 separate balls. Wrap and refridgerate for at least 1 hour.

3. Heat oven to 350 degrees. On a floured surface, roll out dough to 1/8 inch thick and cut out circles with a cookie cutter or the rim of a floured glass. Drop Nutella in a pipe or the end of a plastic baggie with a cut tip and drop 1/2 teaspoon into center of the cookie. Fold over edge and seal with a fork.

4. Bake cookies for 8-10 minutes or until edges brown ever so slightly. Cool on wire racks.

5. Once cookies have completely cool, melt chocolate chips. With a fork, drizzle melted chocolate over cookies. Sprinkle with hazelnuts. Allow at least 5-10 minutes for chocolate to set.

Author duodishes
http://www.nibbledish.com/people/duodishes/recipes/nutella-stuffed-sugar-cookies

Chunky Chocolate Walnut Cookies Recipe

Ingredients

2 oz. unsweetened chocolate
3 lg. eggs
1 c. vegetable oil
3/4 c. brown sugar
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. salt
2-1/3 c. all purpose flour
12 oz. semisweet chocolate, chopped
How to make Chunky Chocolate Walnut Cookies

Preheat oven to 350 degrees F and line a cookie sheet with parchment or silicone.

In the top of a double boiler, melt the unsweetened chocolate, remove from heat and let cool.

Meanwhile, beat eggs until foamy and add the oil and the sugar, continuing to beat until the mixture is light and frothy. Stir in the baking powder, vanilla, baking soda, and salt, then add the melted chocolate as you continue to beat. Add the flour a third at a time, mixing well after each addition. Stir in the chocolate chunks and walnuts.

Drop tablespoons of dough onto the prepared sheets about 3" apart, making sure the chocolate chunks are well inside the dough. Bake for about 10 minutes. The centers should be set and no longer shiny, but be careful not to over bake. Let cool on the pan about 5 minutes before carefully removing to a rack to cool completely.

See my post at Sass & Veracity.

Author kellypea
http://www.nibbledish.com/people/kellypea/recipes/chunky-chocolate-walnut-cookies

Really easy shortbread cookies Recipe

Ingredients
This makes about 16 cookies, by the way. Double the recipe for more.

    1/2 cup of butter.
    1 cup of flour.
    1/4 cup of icing sugar.
    1/4 cup of white sugar.
    2 tablespoons of cornstarch.
    A pinch of salt.

Optional: Candied cherries/fruit.
How to make Really easy shortbread cookies

    Preheat oven to 350 F.
    Cream the sugars and butter together till creamy smooth.
    Add the flour, cornstarch and salt, mixing the dough till it's nice, set and ready. (No signs of flour, really, just a nice dough.)
    Form little balls on greased cookie sheet and squish down with a fork.
    If adding cherries, add one on top of each cookie.
    Bake for about 15 minutes or until the tops are a slight golden colour (But not too brown.)
    Remove from oven when ready, let it cool for 10 minutes.
    Consumeee yummy

Author Jaylene
http://www.nibbledish.com/people/Jaylene/recipes/really-easy-shortbread-cookies

Badam(Almond) Halwa Recipe

Ingredients

    1 cup of Badam
    1/2 cup of Milk
    1/2 cup of Ghee
    1/2 tsp of Saffron
    3 cups of Water
    1 cup of sugar

How to make Badam(Almond) Halwa

    Boil 2 cups of water and add badam to it. Let it boil for 5 mins. Allow it to cool.
    Peel off the skin by pressing the badam.
    Grind it by adding milk. Add milk little by little so that u get a good paste. It should neither be too watery nor too hard.
    Soak saffron in 1/2 cup of hot water for 10 minutes. You will get a lovely yellow colour.
    Now mix one cup of sugar to 1/2 cup water.
    Add the saffron water to it.
    Allow the mixture to boil. Keep stirring till you get a single thread consistency.
    Now add the badam paste. Keep stirring so that no lumps are formed.
    Add little ghee from time to time. Continue the process(15 to 20 min approx.) till the mixture thickens.(At a point of time u will find stirring difficult and everything will roll together)
    Remove from fire.
    Grease a plate with ghee. Transfer the mixture to the plate.
    Spread it neatly
    Allow it to cool for 5 mins.
    With a knife make the shapes you wish to get.
    Refrigerate for 5 mins. Just check if ur shapes are proper else repeat it with the knife.
    Again refrigerate for 20 to 30 mins. Now u can remove the pieces off the plate.

Badam Halwa is ready to serve!!!!

Author Lakshmi26
http://www.nibbledish.com/people/Lakshmi26/recipes/badamalmond-halwa

Granny Kit's Biscuits Recipe

Ingredients

    140g self-raising flour
    115g margarine
    55g caster sugar
    anything else you'd like to add, vanilla essence, chocolate chips etc.

How to make Granny Kit's Biscuits

This is a recipe kindly given to me by my Godmother. It was often made by her mother and whenever I'd visit I would always be welcomed by the sweet buttery smell of these fresh baked biscuits. As a child I never got the chance to tell her how much I love them, which I regret.
Rest In Peace Granny Kit.

    Pre-heat the oven to 350F/180C.
    Soften the margarine (I used my fingers) then add the sugar in parts, beating until smooth.
    If you are adding any essence, I suggest adding it now.
    Gradually sift in the flour and mix until it forms a dough like substance (flavouring can be added with the flour, lemon rind, cocoa etc).
    Using your hands, form into balls the size of walnuts and flatten onto a greased tray, using a fork dipped in water.
    At this stage I sprinkled a few chocolate chips onto the biscuits.
    Bake in the oven for 15-20 minutes, and leave to cool for at least 20 minutes (longer if you've used chocolate).

Author joannajane
http://www.nibbledish.com/people/joannajane/recipes/granny-kits-biscuits

Peanut Butter Crinkles Recipe

Ingredients
125g butter
1/2 tsp vanilla
1/2 tsp grated lemon rind
1/3 cup sugar
1/3 cup brown sugar, light packed
1/3 cup peanut butter
1 1/4 cup plain flour + extra if dough too sticky
1 tsp bicarb soda
How to make Peanut Butter Crinkles

This is a really simple recipe. The cookies come out really light and airy!

    Cream butter, vanilla, lemon rind, sugar & peanut butter together.
    Work in flour & bicarb soda to make a stiff dough.
    Roll heaped teaspoonfulls into small balls with floured hands & place on greased oven tray.
    Press bisuits down lightly with a fork for crinkle effect. (NB: I forgot this step)
    Bake at 180°C for about 15 mins. When it comes out of the oven the cookies will most likely feel really soft, and will fall apart if you pick them up. It's best to let them cool thorougly first.

Author tr1n1ty
http://www.nibbledish.com/people/tr1n1ty/recipes/peanut-butter-crinkles

Only Egg Yolk Cookies Recipe

Ingredients

5 cups all purpose flour

1 cup butter, softened

1 cup shortening, butter flavored

12 egg yolks

1/2 cup sugar

2 cups brown sugar

2 teaspoons baking soda

2 teaspoons cream of tartar

2 teaspoons vanilla

1/2 cup sweetened shredded coconut

Zest of 2 lemons

Zest of 2 oranges

Icing

1 cup powdered sugar

1/2 teaspoon lemon extract

1/2 teaspoon orange extract

1 egg white
How to make Only Egg Yolk Cookies

1. Cream butter, shortening and sugars in an electric mixer.

2. Add eggs a few at a time, then vanilla. Mix well.

3. As ingredients mix, sift together flour, baking soda, cream of tartar and zests. Pour gradually into mixer.

4. Add coconut and incorporate well.

5. Dig out 1 1/2 tablespoon hunks of dough and roll into balls. Place onto a parchment paper lined baking sheet 1 inch apart and flatten slightly. Bake in a preheated oven at 350 degrees for 8-10 minutes or until edges brown slightly.

6. As cookies cool, whisk egg white in an electric mixer until frothy.

7. Add powdered sugar gradually and continue to mix well. Pour in extracts and combine until thick, glossy and smooth.

8. Allow cookies to cool completely before spreading icing on each one. Let cookies sit until icing has hardened or pop in the fridge overnight to set.

Author duodishes
http://www.nibbledish.com/people/duodishes/recipes/only-egg-yolk-cookies

Flawless Sesame Chicken

Ingredients
Poultry

    3 whole boneless chicken breasts

Marinade

    2 tablespoons light soy sauce
    1 tablespoon cooking wine or dry sherry
    3 drops sesame oil
    2 tablespoons flour
    2 tablespoons cornstarch
    2 tablespoons water
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1 teaspoon vegetable oil

Sauce

    1/2 cup water
    1 cup chicken broth
    1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
    1/4 cup cornstarch
    1 cup sugar
    2 tablespoons dark soy sauce
    2 tablespoons sesame oil
    1 teaspoon chili paste (or more)
    1 garlic clove (minced)

Frying

    3 1/2 cups peanut oil

Serving

    2 tablespoons toasted sesame seeds
How to make Flawless Sesame Chicken (American Restaurant Style

First, prepare the chicken & marinade:

    Cut the chicken into 1-inch cubes.
    Mix the marinade ingredients (the first 9 ingredients listed).
    Marinate the chicken for 20-39 minutes minutes.

Second, prepare the sauce (perhaps while marinading):

    Mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water).
    Pour them into a small pot and bring to a boil, stirring continuously.
    Turn the heat down to low and keep warm while you are deep-frying the chicken.

Third, to deep-fry the chicken:

    Add the marinated chicken pieces a few at a time, and deep-fry until golden brown.
    Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying.
    Repeat with the remainder of the chicken.

Last, to put it all together:

    Just before you are finished deep-frying, bring the sauce back up to a boil.
    Place the chicken on a large platter and pour the sauce over.
    Sprinkle with sesame seeds.
    Serve the Sesame Chicken with rice.

Author captbunzo
http://www.nibbledish.com/people/captbunzo/recipes/flawless-sesame-chicken-american-restaurant-style

Bumble Pie Recipe

Ingredients
1 batch of double pie crust dough (see my recipe for pie crust)

    1 C. fresh blueberries
    1 C. fresh blackberries
    1 C. sour cherries, pitted.
    1 C. sliced strawberries
    1 plum, sliced thinly
    1 large granny smith apple, peeled and grated
    1 t. fresh lemon juice
    1 t. lemon zest
    1/3 C. and 3 T. sugar
    2 1/2 T. cornstarch
    1/4 t. nutmeg
    1/8 t. cinnamon
    2 T cold unsalted butter

Other:

    extra sugar
    lightly sweetened whipped cream (for garnish)

How to make Bumble Pie

One of my new favorite pies, I like Bumble Pie for its versatility: don't like some of the fruit? Substitute whatever you like. Can't get everything fresh (or like me fresh berries at the store were $6 for 4.4 oz.)? Use frozen! The pie as I have it here is a little tart but slightly sweet at the same time. Delicious.

    Preheat oven to 400° F.
    Roll out the half of the pie dough for the bottom of the pie, place in pie pan, trim edges, and flute. Put the other half of the pie dough in the freezer until you need it.
    Prepare your fruit if you have not done so already and zest lemon. For the apple, simply peel and grate like you would a block of cheese.
    Combine fruit, lemon juice, lemon zest, sugar, and spices. Let sit for a few minutes.
    Add cornstarch to fruit mixture, mix gently with a rubber spatula, and put into pie pan.
    Dot the top of the pie with butter, cut into small pieces.
    Take the second half of the pie dough from the freezer and grate over the top of the pie. Make sure that the pie is evenly cover. Sprinkle sugar on top.
    Bake pie for 30 minutes at 400°. Reduce oven temperature to 375° F and rotate the pie 180 degrees. Bake for another 25-30 minutes or until done.
    Cool on a wire rack and wait at least 2 hours before serving. Goes great with fresh whipped cream and/or vanilla ice cream.

Author redwood5
http://www.nibbledish.com/people/redwood5/recipes/bumble-pie

Happy-Go-Lucky Granola Recipe

Ingredients

    1 1/2 cups rolled oats
    1/2 cup unbleached flour
    1/2 cup chopped pecans
    2 tbs flax seed
    1/4 cup pine nuts
    1/4 cup brown sugar
    1/3 cup maple syrup
    1/3 cup sweet almond oil (or any vegetable oil)
    2 tsp honey
    1 tsp cinnamon
    1/2 tsp nutmeg
    1 tsp vanilla
    1/2 to 1 cup of dried fruits (optional)
How to make Happy-Go-Lucky Granola

This is a recipe that calls for variation. Experiment with different nuts, add dried cranberries, raisins or any type of dried fruit. This is your own custom granola, go wild!

    Preheat the oven to 250 degrees F and lightly oil a sheet pan
    In a mixing bowl, combine all the dry ingredients together except for the cinnamon, nutmeg, salt and dried fruits
    In a separate bowl, mix together the wet ingredients along with the cinnamon, nutmeg and salt.
    Combine the two mixtures and pour onto the sheet pan
    Bake for 30 minutes stirring every 15 minutes or so to toast evenly
    If adding dried fruits, add them now
    Allow to cool and store in an airtight container

Author fxysouljah
http://www.nibbledish.com/people/fxysouljah/recipes/happy-go-lucky-granola

Spectacular Cinnamon Rolls Recipe

Ingredients
the Dough:

    One batch of Basic Sweet Dough

the Filling:

    1/3 package (83.3g) of unsalter butter (UK packaging)
    250g brown sugar
    1/2 refill package cinnamon (approx 2 1/4 tablespoons - 16 grams)
the Icing:

    200g (8 oz) cream cheese, softened
    125g (5 oz) butter, softened
    400g (16 oz) icing sugar
    1 teaspoon almond extract

How to make Spectacular Cinnamon Rolls

First: Prepare one batch of basic sweet dough.

Second: Prepare the filling and apply to dough.

    When dough is approximately 15 minutes from completing the second rising, begin preparing the filling.
    With a spoon, mix all filling ingredients listed until well combined.
    Roll dough out into a large rectangle approximately 1/2 centimeter thick (or so). Rectangle should be approximately 12 inches by 18 inches in size.
    With your hands, spread the filling across the dough. The goal is to accomplish a consistent layer across the entire surface.
    Roll the dough into a long roll. Start the rolling on the long edge so you end up with a roll about 18 inches in length. Keep the roll pretty tight by slowly rolling bit by bit back and forth across the roll.
    Slice the roll into slices approximately 1 inch in thickness.
    Place rolls in a greased pan.

Third: Cook the rolls.

    Preheat oven to 200 C / Gas Mark 6.
    Allow rolls to rise in the pan for an hour. Or perhaps for 15 minutes if you are impatient. :)
    Cook rolls for 12-15 minutes. Test them by poking with a toothpick. If it comes out clean, then they should be done.

Fourth: Ice and eat.

    Combine all ingredients for the icing and mix with a blender until smooth.
    Serve up a cinnamon roll, dollop on a generous measure of icing and enjoy. :)

Variations:

    Ok, maybe not huge variations. However, rather then using almond extract in the icing you can use vanilla extract or your own favourite flavouring.
    Also, if you like, you can roll the dough out thicker and use more filling if you like for a more cinnabon-style roll. Or you can cut the rolls a little taller (i.e. 1 1/2 inches or so).

Storage:

    When rolls are warm (not hot), place into an airtight container (plasticware or plastic bags such as ziplock, etc). Remove as much air as reasonable if in a plastic bag. Rolls can be frozen for later consumption.
    When serving from cold, microwave for approximately 1 minute (give or take depending on your microwave).
    If you want to melt the icing a bit, place on the hot roll and microwave for anothe 5-10 seconds.

Author captbunzo
http://www.nibbledish.com/people/captbunzo/recipes/spectacular-cinnamon-rolls

Rocky Road Rice Krispie Treats Recipe

Ingredients

5 cups Rice Krispies

5 tablespoons butter

1 1/3 cups toasted almonds, chopped

10 ounces chocolate vanilla swirl marshmallows

1/4 cup bittersweet chocolate, melted

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Kosher salt
How to make Rocky Road Rice Krispie Treats

1. In a large soup pot, melt butter and marshmallows, stirring to combine.

2. Add extracts and stir.

3. Add cereal and 1 cup of almonds and mix well.

4. Spread into a 9×13 dish sprayed with baking spray. Flatten until smooth and even on top.

5. Drizzle melted chocolate on top and sprinkle over last 1/3 cup of almonds.

6. Sprinkle salt on top (about 1/2 teaspoon).

7. Allow to cool completely before cutting into squares. (Putting them in the fridge for an hour or so once they've reached room temp is the easiest way to cut into them.)

Author duodishes
http://www.nibbledish.com/people/duodishes/recipes/rocky-road-rice-krispie-treats#full

Sweet Apple and Bacon Puffs with Pomegranate Glaze Recipe

Ingredients
2 medium apples, cut into 8ths
8 slices bacon, cut in half
2 tablespoons unsalted butter, divided
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
6 ounces gorgonzola
8 ounces pomegranate juice
1/2 package puff pastry, thawed
Toothpicks, soaked in water
How to make Sweet Apple and Bacon Puffs with Pomegranate Glaze

1. Roll out puff pastry. On a lightly floured surface, slice into 16 rectangles. Place on a parchment paper lined cookie sheet. Bake according to package directions in a preheated oven. Remove from oven and pop a hole into the top of each one with your finger. Set aside.

2. As puff pastry bakes, place the butter in a sauce pan over medium flame. Once hot, add apples and all of the spices, brown sugar and salt. Stir well and cook until apples just begin to soften, approximately 4-6 minutes. Remove apples from the sauce pan and place into a separate container to cool slightly.

3. Pour pomegranate juice directly into the spiced brown sugar that was just used to flavor the apples. Stir well, turn heat to medium high and cook for 7-10 minutes or until the glaze is thick enough to coat the back of a spoon. (Test this by dipping in a heat safe spoon or spatula and running a super clean finger through the liquid. If the line stays clear and none of the glaze runs through it, you're done!)

4. While glaze reduces, spread bacon strips down on a flat surface. Top each one with an apple slice and a bit of gorgonzola. Wrap bacon tightly around apple and cheese, pinning it closed with a toothpick.

5. On a preheated grill, place bacon wrapped apples directly on the grill and cover with the lid. Cook, turning when necessary, until bacon is done, approximately 8-10 minutes.

6. As apple bacon parcels finish cooking, lay puff pastry pieces onto the grill, cover again and allow to heat until warm. Top each puff pastry with the apple bacon, remove toothpicks and serve drizzled with pomegranate glaze.

Author duodishes
http://www.nibbledish.com/people/duodishes/recipes/sweet-apple-and-bacon-puffs-with-pomegranate-glaze

Molten Chocolate Cookies Recipe

Ingredients

    12oz bag of Guittard Semisweet Chocolate Chips (any brand will do)
    3 Tbsp. butter
    2 large eggs
    1/2 C. sugar
    1/2 tsp. salt
    1 tsp. vanilla extract
    1 C. all-purpose flour
    1/2 tsp. baking powder

Delicious cookies. Crisp and chewy, very soft inside. Great with a tall glass of cold milk.

How to make Molten Chocolate Cookies

    Melt chocolate chips and butter in double boiler over low heat, stirring until smooth but thick. Remove from heat; set aside to cool. (I stuck mine in the fridge for faster cooling)
    In large bowl beat eggs, sugar and vanilla on high speed until pale yellow and slightly thickened. (I beat it by hand with a whisk and it was fine)
    Mix in chocolate on low speed. Stop and scrape bowl.
    Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. (Again I did it all by hand and it turned out right consistency)
    Cover bowl with plastic wrap and refrigerate for 15-30 minutes. (this will set the dough to form cookies later)
    Preheat oven to 375F
    Scoop 8 2in. mounds onto parchment lined cookie sheet leaving 2 inches between cookies.
    Bake for 12 minutes or until crusty on the outside but soft in center. (Took second batch out after 10min and they where even better)
    Cool on cookie sheet for 3-5 minutes. Best when served warm.

If you don't have a double boiler you can melt the chocolate chips in the microwave: Heat chips and butter in microwave safe bowl at medium power for 1-2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.

Author bluestarfairy
http://www.nibbledish.com/people/bluestarfairy/recipes/molten-chocolate-cookies

Date and Walnut Galette Recipe

Ingredients

Filling (by Hipcooks)
1/8 pound walnuts, roughly chopped
3.4 cup dates, deseeded and chopped
Juice of 1 orange

Crust
1 1/4 cup flour
1/2 cup butter, cold and cubed
1/2 teaspoon salt
1 tablespoon sugar plus extra for dusting
1 teaspoon cardamom
Zest of 1 orange, minced
2-3 tablespoons water, ice cold
1/4 cup shredded unsweetened coconut
1 egg yolk
1 teaspoon milk
How to make Date and Walnut Galette

1. Start with crust by combining flour, salt, sugar, zest, cardamom and butter with a pastry blender until crumbly.

2. Add water, a tablespoon at a time, until dough begins to come together and form a ball. Shape into a flat round, wrap in wax paper and pop in the fridge for at least an hour.

3. As dough chills, throw the filling ingredients in a food processor and pulse until combined.

4. When ready to bake, lightly dust a flat surface with flour and roll out dough about 1/2 inch thick to a circle about 9-10 inches in diameter. Trim excess dough. (If there's enough left, save the dough scraps for another treat. Just wrap tightly and freeze!)

5. Sprinkle coconut at the bottom of the galette leaving 1 1/2-2 inches of dough all around. Spread date mixture—piled highly or flattened with your hand—on top of coconut.

6. Fold dough over date mixture, pleating however you like. Lift the galette carefully and place on a parchment paper lined baking sheet. Put the galette in the fridge for 5-10 minutes to reset.

7. Whisk egg yolk with milk. When ready to bake, brush galette crust with egg yolk mixture and sprinkle liberally with sugar.

8. Bake galette in a preheated oven at 375 degrees for 25-30 minutes, or until crust is golden brown.

Author duodishes
http://www.nibbledish.com/people/duodishes/recipes/date-and-walnut-galette

Good Old Dark Chocolate-Hazelnut Mousse Recipe

Ingredients

    250gms of dark chocolate (I used 60% cocoa), chopped in bits
    100gms Hazelnuts
    3/4 cup of heavy cream
    2 egg whites
    2 tablespoons of sugar (if you need it to be sweeter…I didn't use it any)
    Whipped cream, white/dark chocolate shavings to garnish

How to make Good Old Dark Chocolate-Hazelnut Mousse

Preparing the Hazelnuts

    De-shell and roast the hazelnuts in a single layer on a piece of parchment paper at 275 F 15-20 minutes.
    Remove from oven before the nuts brown completely….golden brown is what we want.
    Roll a damp kitchen towel against the nuts and rub the skins off them.
    After the skins come off, roll then dry with paper towels and grind them to fine powder, in a processor.

The Mousse

    Halve the amount of cream in two separate bowls.
    Heat one half over a low flame, till bubbles start to appear. Don't let it boil over.
    Add this cream to the bowl of chopped chocolate and let stand for a minute.
    Whip the egg whites and sugar (if you're using any), till stiff. An electric beater works perfectly fine unless you're willing to exercise your arms using a hand-beater.
    Add the egg white foam to the warm chocolate and cream mixture and gently stir centre-out till no white streaks remain.
    Stir in the hazelnut flour into the chocolate. Mix well.
    Whip the remaining cream into soft peaks that hold their shape. Pour the cream into the chocolate mixture and fold in gently.
    Pour in serving glasses/cups and allow it to set in the refrigerator for a couple of hours.
    Garnish with whipped cream (a little of the heavy cream whipped to peaks with confectioners' sugar) and chocolate shavings (both dark and white, in my case), before serving.

Author amritac
http://www.nibbledish.com/people/amritac/recipes/good-old-dark-chocolate-hazelnut-mousse

Amaretto Chocolate Chip Cookies Recipe

Ingredients
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon pure almond extract
1/2 teaspoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

How to make Amaretto Chocolate Chip Cookies

1. Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.

2. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl.

3. Beat in the eggs and extracts.

4. Add the flour mixture in three parts and stir just until blended.

5. Stir in the chocolate chips and chopped almonds.

6. Drop 1 rounded tablespoonful of dough onto parchment paper lined baking sheets, spacing 1-inch apart (do not flatten dough).

7. Slide into a preheated oven at 325 degrees. Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes.

8. Cool the cookies on the baking sheets for about 5 minutes. Transfer to a cooling rack and cool completely.

9. Place the softened ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.

10. Make the sandwiches! Arrange the cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Enjoy!

You can cover and freeze the sandwiches for at least 3 hours if you want them firmer. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen. The cookies also can be prepared 1 day ahead. Store airtight at room temperature.

Author duodishes
http://www.nibbledish.com/people/duodishes/recipes/amaretto-chocolate-chip-cookies

7 Layer Bars Recipe

Ingredients

    9 sheets of Graham Cracker cookies, crumbled
    14 oz can sweetened condensed milk
    1/2 c chocolate chips and or other chips
    1/2 c coconut flakes
    1/4 c chopped almonds or any other nut
    2 T butter, melted
    1 T water

How to make 7 Layer Bars

Mix melted butter and water with graham crumbs until moistened. Gently press into an 8x8 pan. Sprinkle chocolate chips evenly over the graham layer, then coconut flakes, then nuts. Pour condensed milk over the all the layers. Bake at 350 F for about 30 minutes or until lightly browned and bubbling.

Author lisa123
http://www.nibbledish.com/people/lisa123/recipes/7-layer-bars

Lemon Almond Biscotti Recipe

Ingredients

    3/4 c + 2 T whole wheat flour
    1 3/4 c flour
    1 c brown sugar
    3 tsp baking powder
    2 T lemon extract
    3/4 c applesauce, unsweetened
    1/2 c almonds, roughly chopped
    2 T oil

How to make Lemon Almond Biscotti

Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl and then add to dry ingredients. Add almonds and knead dough until it becomes smooth, about 3 minutes. Shape dough into one or two logs depending on how large you want the cookies to be. Logs should be about 1" thick.

Place logs on greased cookie sheet and bake at 350 F for 30 minutes. Cool logs for 10 minutes and cut cookies on the diagonal. Place cookies cut side down on the cookie sheet and bake at 325 for 15 minutes. Flip cookies and bake for an additional 15 minutes.

Author lisa123
http://www.nibbledish.com/people/lisa123/recipes/lemon-almond-biscotti

Crunchy Choco Cups With Pecans Recipe

Ingredients

    200 gr dark chocolate bars (I used Lindt Dessert 85% Cacao)
    100 gr milk chocolate bars
    1 Mars bar (62 gr)
    1 tbsp butter
    1 cup cornflakes, lightly crushed
    1/2 cup pecans, roasted, coarsely chopped
How to make Crunchy Choco Cups With Pecans

This is perfect to fill in small gift bags to give away for friends and relatives, plus it's really easy. This is a modification of one of Nigella's recipes. I once watched one of her shows where the theme was chocolate. Well, being a chocolate lover myself I was really eager to try the recipe immediately. One of the things that excites me about the recipe was that she added Mars chocolate bar for 'the extra gooey feeling', I thought "Wow, nice description" LOL. The difference is that she used bittersweet chocolate chips.

When I was in France I found the Lindt Dessert 85% Cacao. Once I've tried it I fell in love immediately LOL. I've also tried chocolate bars with 100% pasta de cacao here in Spain, I made some chocolate pudding with it. Hmmm..I don't know, but I prefer Lindt's. I think it's richer in terms of the aroma I guess? Here I've only found Lindt dessert with 70% cacao, but it's good enough. You can also ditch the milk chocolate bar if you don't like it.

So here it goes:

    Melt the chocolates, butter, and Mars bar in a double boiler
    Stir it until it's well-blended
    In a bowl, combine the crushed cornflakes, chopped pecans, and the chocolate mixture. Mix it well
    Scoop the mixture in to small paper cups.
    Sprinkle with some chopped roasted pecans
    Refrigerate for about 15-30 min.

You can add any combinations to your liking. Dried fruits, walnuts, almonds, hazelnuts, pine nuts, rice cereals, anything it's endless. Enjoy and have fun! ^_^

Author fishandkat
http://www.nibbledish.com/people/fishandkat/recipes/crunchy-choco-cups-with-pecans

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