Chocolate Hazelnut Squares

This recipe comes from the One Smart Cookie Cookbook by Julie Van Rosendaal. Some have become familiar with Julie from that book however most recently she has been in the spotlight again highlighting issues with Canadian butter, aka Butter Gate. Yes, I have been noticing some inconsistency with butter recently, that aside, it didn't stop me from trying this recipe and previously buying a bag of hazelnuts on sale was fortuitous. It is hard to believe this recipe is low fat because these squares are luscious and super easy to make. For more information about Julie Van Rosendaal and recipes do visit her website at: dinnerwithjulie.com

Chocolate Hazelnut Squares

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Base:

1/4 cup butter, softened

1/4 cup sugar

1 cup flour

pinch of salt

Topping:

1 1/2 cups packed brown sugar

1/4 cup cocoa 

1 tablespoon flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla

1 cup hazelnuts, toasted, skinned and coarsely chopped

Preheat oven to 350ºF.

In a medium bowl, stir together the butter and brown sugar until creamy. Add the flour and salt and stir until well combined and crumbly.

Press into the bottom of an 8 x 8 inch pan sprayed with non-stick spray. Bake for 8 - 10 minutes, until just barely golden around the edges.

In the same bowl (no need to wash it), combine the brown sugar, cocoa, flour, baking powder and salt. Add the eggs and vanilla and stir un til well blended and smooth. Stir in the hazelnuts. Pour over the base and smooth the top. Bake for 30 - 35 minutes, until the top is slightly puffed and cracked, and looks dry. Cool completely in the pan on a wire rack. Makes 16 squares. 

NOTES: When sharing a recipe from a cookbook, it is typed exactly how it is printed inside the book. With this recipe, the Ingredient list for the base states: "1/4 cup sugar", I assumed this was white sugar, on a quick glance, however when I read the Method or Instructions it states: "In a medium bowl, stir together the butter and brown sugar until creamy." When reading recipes, and I read a lot of them, usually when a recipe just says sugar, it's in reference to white sugar/caster sugar. Brown sugar, like icing sugar (powdered sugar), is always denoted as such. Unfortunately, this was a slight confusion after the fact; as I had already added white sugar. So for the base/crust I used 1/4 cup white sugar.

The cookbook, One Smart Cookie by Julie Van Rosendaal, I have, is a third printing, 2012.    

Sunshine and warm temperatures await. Have a nice weekend everyone! - JD 

Chocolate Irish Whiskey Mousse Tart

 

A rich tart that should be served after a light meal or alone with a strong cup of coffee. The touch of whiskey adds a mellow flavour suitable for this indulgent dessert and the toasted hazelnuts and dark chocolate sprinkled casually on top compliment effortlessly. Although the recipe does call for the use of a ready-made shortcrust; I was inclined to make my own and you may feel that way too.         

Chocolate Irish Whiskey Mousse Tart

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serves 8 to 10

250g/90z ready-made sweet shortcrust pastry

400ml/14 fl oz double cream

140g/5oz plain dark chocolate, roughly chopped

2 tablespoons Irish whiskey

2 tablespoons icing sugar

chopped roasted hazelnuts for decorating, optional

chopped dark chocolate for decorating, optional

Preheat the oven to 200ºC/400ºF/ Gas mark 6. Grease a 9 inch/23-cm round tart tin.

Roll out the pastry on a work surface lightly dusted with flour to a round 5 cm/2 inches larger than the diameter of the tin. Line the tin with the now formed pastry. Prick with a fork, line with baking parchment paper and fill with beans, then bake in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 2 minutes, then leave to cool in the tin.

Meanwhile, put 175 ml/6 fl oz of the cream in a saucepan and bring to a simmer over a low heat. Remove from the heat and add the chopped chocolate, stirring until melted and combined. Leave to cool to room temperature, then stir in the whiskey.

Whip the remaining cream with the icing sugar until stiff peaks form. Gently fold in the chocolate mixture until combined.

Pour the chocolate filling into the pastry case and chill for 1 hour 30 minutes, or until set. Serve chilled topped with chopped hazelnuts. It will keep in the refrigerator for up to 2 days. 

Red Cabbage with Mushrooms, Nuts, & Bacon

Cabbage is an ingredient in Irish cuisine and rightfully so. With the many colours comes different flavours; and this recipe has red cabbage lightly braised with bacon, mushrooms, and hazelnuts. With the prep work aside this dish is not complicated to create and makes for a lovely side dish.

Red Cabbage with Mushrooms, Nuts, & Bacon

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Serves 4

1/2 large red cabbage

2 tablespoons canola oil or vegetable oil

6 thin bacon strips, cut into bite-size pieces

1 onion, chopped

2 teaspoons thyme leaves

2 1/2 cups coarsely chopped cremini mushrooms 

1/3 cup toasted hazelnuts, coarsely chopped

grated zest of 1 lemon

1 teaspoon sea salt flakes

1/2 teaspoon black pepper

1/2 teaspoon sugar

2 tablespoons apple cider vinegar

1 cup meat stock

1/4 cup chopped fresh parsley

pat of lightly salted butter

Substitutions: meat stock for a low sodium stock such as chicken or vegetable stock.

Quarter the cabbage lengthwise and discard the tough core in the centre. Slice the leaves widthwise into ribbons.

Heat the oil in a flameproof casserole dish or deep skillet over medium - high heat. Cook the bacon for about 5 minutes, until crisp.

Reduce the heat to medium, add the onion and thyme, and cook for 5 minutes, until the onion is translucent.

Add the mushrooms and cabbage, and cook for an additional 5 minutes, until starting to soften. 

Stir in the nuts, lemon zest, sea salt, pepper, and sugar, and cook for an additional 3 minutes. Pour in the vinegar and stock, cover, and bring to a boil, then reduce the heat and simmer for 15 minutes, until the cabbage is tender.

Check the seasoning, adding salt and pepper if necessary. Stir in the parsley and a pat of butter just before serving.