Tag Archives: chocolate-hazelnut spread

Chocolate-Hazelnut & Jam Pancakes

June 2012

Though my body was back in Pittsburgh, my mind was still pleasantly enjoying this brunch at Talula’s Garden in Philadelphia. As a happy medium to where I was and where my mind was, I channeled Talula’s donuts for a pancake brunch.  I also discovered if I put a movie close to the skillet, my special one is more patient about flipping through an entire batter’s worth of pancakes, and if that movie is all about Paris, we’re both pretty happy. This was a momentous discovery!

Look at the beautiful coppery color and light texture of the pancakes! The movie miracle!

Red Currant Pancakes with Fruit Topping & Whipped Cream

Ingredients

St. Vincent Pancake Mix (unbleached flour, buckwheat flour, sugar, baking powder, salt)
3 Tablespoons organic lemon juice
2 cups organic whole milk
1 local, free-range egg
4 Tablespoons goat butter, browned
½ teaspoon organic almond extract
1 cup red currant jam

Directions

Empty contents of pancake mix into a mixing bowl.

Stir together the milk and lemon juice. Once the milk has thickened, add the egg, and mix well.

Slowly stir the milk mixture into the dry ingredients. Gradually add the browned butter, stirring well.

Add the almond extract and jam, stirring to combine.

For each pancake, pour ¼ cup of batter onto a hot, lightly greased skillet.

Cook until tops of pancakes are covered with bubbles and edges appear slightly dry.

Turn and continue cooking until bottom sides are browned.

Serve with chocolate hazelnut spread and whipped cream.

Chocolate Hazelnut Topping

Ingredients

1/2 – 3/4 cup Justin’s Chocolate Hazelnut Nutbutter
Pure Maple Syrup, to taste

Directions

Heat the nutbutter and syrup in a saucepan over medium-low heat to combine and thin. Do not boil. Serve warm.

Whipped Topping

1 cup organic heavy cream
1 Tablespoon pure vanilla extract
Honey, to taste

Directions

Combine all ingredients in a chilled bowl.  Use an electric mixer to beat until peaks form.  Keep chilled until ready to serve and eat abundantly.

Top with sliced strawberries and cherries.

Enjoy!

A Very French Baked French Toast & Roasted Pineapple

March 2012

It was the bright and sunny brunching hour at the special cabin in the woods, but more importantly, it was the last brunching hour of the long weekend, so we treated ourselves to a decadent baked French toast!

This decadence stemmed from the substitution of croissants for bread and a layer of Justin’s chocolate hazelnut nutbutter (more wholesome than nutella!), making for a very French, French toast!  One rather rich thought entered my mind as I was making this… can you even fathom a bite of baked French toast made with almond croissants?!?!  One bite would surely be heaven, and one bite would surely be enough! Perhaps I’ll try that one day!

Baked Croissant French Toast

Inspired by Bon Appétit

Ingredients

5 all butter croissants, cut lengthwise

2 Tablespoons Justin’s chocolate hazelnut butter
*1 cup homemade bourbon whipped cream (recipe below)

5 large eggs (local/free-range)
3/4 cup organic buttermilk
1 Tablespoon pure maple syrup

1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 Tablespoon organic brown sugar

extra maple syrup

For the Baked French Toast

Grease an 11×7 glass baking dish with butter.

Create one layer of croissants using four bottom halves.

In a bowl, whip the bourbon whipped cream and chocolate hazelnut butter together until creamy.

Add the 4 croissants tops. Use the remaining croissant to fill in any gaps.

In a mixing bowl, beat together the eggs, buttermilk and maple syrup.

Pour the egg mixture over the croissants, making sure to fully saturate the top layer.

Sprinkle with the cinnamon, nutmeg and brown sugar.

Let sit for at least an hour.

Preheat oven to 400 degrees F.

Bake until golden brown and set in the middle, about 40 minutes.  Serve with maple syrup.

*Bourbon Whipped Cream

Ingredients

1 cup organic heavy cream
3 Tablespoons Bourbon (Buffalo Trace)
3 Tablespoons pure maple syrup
1 Tablespoon organic brown sugar

For the Whipped Cream

In a chilled bowl, combine all of the ingredients. Use an electric mixer to beat until peaks form.  Keep chilled until ready to serve.  Add a dollop to your brunch cup of coffee while you’re at it!

Roasted Pineapple with Pistachios 
Adapted from Bon Appétit 

Ingredients

1/2 cup (packed) organic brown sugar
1/2 cup orange juice
3 tablespoons pure maple syrup
1 medium ripe pineapple, peeled, cored, cut into wedges or chunks
1/4 cup Greek yogurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves

Preparation

Preheat oven to 450°.

Stir first 3 ingredients in a large bowl until sugar dissolves.

Add pineapple; toss to coat.

Let marinate, tossing occasionally, for 10 minutes.

Place pineapple, one flat side down, on a nonstick skillet; reserve marinade.

Roast pineapple for 15 minutes.

Stir/flip, brush with marinade, and roast until tender and caramelized, 10–15 minutes.

Drizzle with remaining marinade; let cool slightly.

Arrange pineapple on a plate.

Spoon Greek yogurt on top of the pineapple. Garnish with pistachios and fresh mint.

The sun was as warm and golden as that roasted pineapple.  When March hands you a warm, sunny day, there is no choice but to spend as much of the afternoon outside as possible, especially when that afternoon takes place at a cabin in the woods.

Oh that big hunk o’ man?!?  He’s my lumberjack boyfriend.  No big deal.

The grasses, trees and mountains began to yawn and stretch, as they gradually awoke from their winter slumbers.  For though the sun was quick to warm us that weekend, the grasses, trees and mountains had been dormant for many a cold, wintry month.  Their warmth was yet to come!

As a newcomer to that special cabin in the woods, part of my privilege is discovering the changes the seasons bring over the mountains, valleys and wooden beams.  I can’t wait to see how the cabin gussies himself with spring flowers and bright green grasses!

(…until the next, greener, sunnier times that is)