Giada Recipes

Ingredients

* 1 pint vanilla gelato or ice cream
* 1 (12-ounce) bag chocolate chips (about 2 cups)
* 1 cup finely chopped toasted hazelnuts (about 5 ounces)

Directions

Special equipment: bite-sized ice cream scoop and wooden popsticks

Place a small tray or a plate in the freezer. Remove the gelato from
the freezer to soften, about 5 minutes. Remove the chilled tray from
the freezer. Scoop out 16 bite-sized balls of gelato and place in the
freezer for at least 1 hour. Remove from the freezer and quickly
insert a wooden popstick into each gelato ball. Return them to the
freezer for at least 1 hour.

When the gelato balls have frozen with their sticks in place, place
the chocolate in a double-boiler over very gently simmering water
until melted. Next to the pot of chocolate, place the toasted, chopped
hazelnuts in a shallow bowl.

Remove the gelato balls from the freezer, 4 at a time. Working
quickly, hold the gelato ball by the stick and dip into the melted
chocolate, then dredge it in the hazelnuts. Return them to the freezer
and continue with 4 more gelato balls, until all the gelato balls are
covered in chocolate and nuts. Freeze the chocolate-and-nut-covered
gelato for at least 1 hour.

These are very fun, festive, and tasty. The ice cream scoop I used is
a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

From: foodnetwork.com

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 (packed) light brown sugar
* 1 cup sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 4 ounces English toffee candy (recommended: Heath or Skor bar),
finely chopped
* 1 cup hazelnuts, toasted, husked, and chopped
* 1 (12-ounce) bag semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the
oats in a food processor. Transfer the oats to a medium bowl. Mix in
the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl
until fluffy. Beat in the eggs and vanilla. Add the flour mixture and
stir just until blended. Stir in the toffee, hazelnuts, and chocolate
chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet,
spacing 1-inch apart (do not flatten dough). Bake until the cookies
are golden (cookies will flatten slightly), about 15 minutes. Cool the
cookies on the baking sheets for 5 minutes. Transfer to a cooling rack
and cool completely. (The cookies can be prepared 1 day ahead. Store
airtight at room temperature.)

Ingredients

* 1/2 cup sugar
* 2 tablespoons all-purpose flour
* 3 eggs, beaten
* 1 1/2 cups peeled, chopped, and toasted hazelnuts
* 8 ounces bittersweet chocolate chips (about 1 cup)
* 1 cup corn syrup
* 2 tablespoons butter, melted
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 store bought frozen pie crust, defrosted

Directions

Preheat the oven to 325 degrees F.

In a large bowl, mix together the sugar and the flour. Add the eggs,
hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt.
Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving.

Cake:
Ingredients

* 1 box chocolate cake mix

Crunch:

* 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
* 2/3 cup sugar
* 1/3 cup water

Filling:

* 2 (8-ounce) containers mascarpone cheese, room temperature
* 1 cup cream
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract

Topping:

* 1/4 cup bittersweet chocolate chips
* 1 tablespoon sugar
* 1 teaspoon orange zest

Directions
For the cake:

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according
to package instructions. Divide the batter between the 2 cake pans and
bake according to package instructions. Remove from the oven and let
cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a
parchment-lined baking sheet. Combine the sugar and water in a small
saucepan over medium-high heat. Stir the sugar mixture until
dissolved. Bring to a boil and let cook until the sugar is light
brown, about 8 minutes. Let the bubbles subside then pour the
caramelized sugar over the nuts. Place the baking sheet in the
refrigerator and let the sugar nut mixture cool until hard, about 30
minutes. When the sugar nut mixture is hard and cool, top with another
piece of parchment paper and pound into small pieces, or place the
sugar nut mixture on a cutting board and cut into small pieces. Set
aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a
large mixing bowl. Using an electric mixer whip the cream mixture to
soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the
mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream
crunch mixture. Top with the second layer of cake and continue
frosting the entire cake with the remaining whipped cream crunch
mixture. Sprinkle the top and sides of the cake with the ground
chocolate. Serve.

Ingredients

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* 1 1/2 teaspoons plus 3 tablespoons sugar
* Pinch of salt
* 1/2 cup all purpose flour
* 3 large eggs
* 1 (8-ounce) container mascarpone cheese
* 3/4 cup ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (such as Nutella)
* 1/4 cup whipping cream
* 1/4 cup hazelnuts, toasted, husked, chopped

Directions

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper.
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a
heavy medium saucepan. Bring to a boil, stirring until the butter
melts. Add the flour and stir over medium heat for 1 minute. Cool 5
minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs
into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of
dough onto the prepared baking sheet, spacing 2 inches apart. Beat the
remaining egg in a small bowl to blend. Gently brush the egg over the
dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow
the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of
sugar in a medium bowl. Refrigerate until cold. Using a serrated
knife, cut the tops off the pastry and set aside. Spoon the mascarpone
mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat
in the microwave for about 30 seconds until warm. Stir the mixture.
Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with
the hazelnuts and serve.

From: foodnetwork.com

Ingredients
Hazelnut and Chocolate Pie:

* 8 ounces semi-sweet chocolate chips
* 1 cup hazelnuts, skinned and toasted
* 1/4 cup all-purpose flour, plus more to dust the pie dish
* 3/4 cup sugar
* 1/4 cup hot water
* 4 eggs
* 1 stick butter, cut into 3/4-inch pieces, at room temperature,
plus more to grease the pie dish
* 2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon

Vanilla Cream:

* 1 cup heavy whipping cream
* 2 tablespoons powdered sugar
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon

To make the Hazelnut and Chocolate Pie:
Directions

Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a
food processor. Pulse until the hazelnuts are coarsely chopped. Pour
the hazelnut mixture into a small bowl and set aside. Combine
remaining chocolate chips and sugar in the food processor. Blend until
the mixture is finely ground. With the machine running, gradually add
the hot water until the chocolate is melted and mixture is smooth. Add
the eggs, butter, vanilla and cinnamon. Pulse until mixture is
blended. Return the hazelnut mixture to the food processor and pulse
to incorporate. Pour the mixture into a buttered and floured 9-inch
pie dish. Bake for 35 minutes. Place the pie on a cooling rack and
cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2
hours. (Pie can be made 1 day in advance and stored in the
refrigerator). Allow the pie to return to room temperature for 30
minutes before serving.
To make the Vanilla Cream:

In a large mixing bowl, beat the cream until it forms soft peaks. Add
the powdered sugar, vanilla, and cinnamon. Continue to beat until
cream holds stiff peaks.

To serve: Cut the pie into slices and dollop with the Vanilla Cream.

Ingredients

* 4 brownies (about 2 by 3-inches)
* 1/4 cup nutella
* 1/4 cup chopped toasted hazelnuts
* 1/4 cup mini chocolate chips (try a mix of white, semisweet, and
milk chocolate)

Directions

Preheat the oven to 375 degrees F.

Spread each of the brownies with 1 tablespoon of nutella. Sprinkle
each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts
with 1 tablespoon mini chocolate chips. Place the brownies on a baking
sheet and bake for 5 to 7 minutes until the chocolate is starting to
melt. Transfer the brownies to the refrigerator and let cool until the
chocolate hardens, about one hour.

Ingredients

* 1 1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1/2 cup butter, softened
* 1/2 cup chocolate hazelnut spread (recommended: Nutella)
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 3/4 cup chopped toasted hazelnuts

Directions

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, baking soda, and
salt. Set aside.

In another medium bowl combine the butter, chocolate hazelnut spread,
sugar, and brown sugar. Using an electric mixer, cream the ingredients
together, about 4 minutes. Add the egg and vanilla and beat until
smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir
in the flour mixture until just combined. Add the hazelnuts and stir
until just combined.

Using a tablespoon measure, spoon out the cookie dough onto a cookie
sheet, spacing the mounds about 4 inches apart. Use the tines of a
fork to flatten the cookie dough. Bake until lightly golden around the
edges, about 10 to 12 minutes. Use a metal spatula to transfer the
cookies to a wire rack and let cool.

From: foodnetwork.com