17547 hazelnut creme caramel latte Recipes

unsalted butter, sugar, egg yolk, milk, vanilla, flour, unsweetened dutch process cocoa, salt, egg white, lightly beaten, chopped hazelnuts, plain caramels , unwrapped (1x1 1/2-inch each), heavy cream, semisweet chocolate or 3 oz bittersweet chocolate, finely chopped

scant ) white sugar, egg, egg yolks, salt, white sugar, creme fraiche, whole milk, vanilla extract, orange cognac (such as grand marnier)

creme de cacao, caramel liqueur, vanilla ice cream, cream, chopped nuts

butter, softened, divided, evaporated milk, sugar, semisweet chocolate chips, marshmallow creme, caramels, quartered, salted cashew halves, vanilla extract

hazelnuts (about 4 1/2 oz), toasted lightly and skinned, fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried, garlic cloves, olive oil, hazelnut oil if desired, freshly ground black pepper

hazelnuts, toasted, husked, sugar, all purpose flour , sifted, eggs, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, chopped, basket strawberries, hulled, thinly sliced, strawberries, left whole, hazelnuts, toasted, husked (optional)

hazelnuts, milk chocolate, finely chopped, heavy cream, chocolate-hazelnut spread, salt

fresh strawberries, sliced, sugar (or more ), grand marnier, french-style ready-made crepes, nutella (chocolate hazelnut spread), caramel sauce, cocoa powder , for dusting

sugar, water, fresh lemon juice, heavy cream, whole milk, eggs, dark rum, diced pineapple and pink grapefruit segments, caramelized with brown sugar, for garnish

full fat milk, eggs, sugar, few drops of vanilla essence, grated zest of lemon, caramel from a jar or, sugar, water

hazelnuts (filberts), carrots (see tip) peeled, garlic very thinly sliced, ground ginger, smoked paprika, olive oil, fresh flat-leaf parsley leaves, salt and pepper

hazelnuts, boned , skinned chicken breast halves (5 to 6 oz. each), salt and pepper, salad oil, firm-ripe pear such as bosc or comice (about 8 oz.), apple (about 8 oz.), butter or margarine, brown sugar, rice vinegar, orange juice, baby salad mix (4 oz.), rinsed and crisped, blue cheese, crumbled

hazelnut flour, all-purpose flour, eggs, sugar , plus 1 3/4 lb, egg whites, frangelico and espresso simple syrup, recipe follows, espresso buttercream , recipe follows, chocolate frangelico ganache , recipe follows, hazelnuts, toasted and roughly chopped, for garnish, gilded hazelnuts , recipe follows

hazelnuts, vanilla ice cream, hazelnut or coffee ice cream, heavy cream, salt, sugar, hazelnut liqueur , such as frangelico, good-quality espresso, hot, bittersweet chocolate, thinly shaved with a vegetable peeler

hazelnut crust, butter or margarine, semisweet chocolate, finely chopped, all-purpose flour, salt, eggs, sugar, vanilla extract, frangelico, milk chocolate (we tested with, ghirardelli ), chopped hazelnuts, toasted

hazelnuts, salt, divided, chives, leaves from 5 sprigs tarragon, leaves from 3 sprigs flat-leaf parsley, hazelnut oil, olive oil, egg yolk, dry mustard, fresh lemon juice, freshly ground black pepper, heads butter or bibb lettuce

caramel marshmallow apples, caramels, marshmallows, water, apples, wooden skewers, line a baking sheet with buttered wax paper; set aside. combine caramels, marshmallows, and water in a medium saucepan. cook over medium heat, stiring constantly, until caramels melt. cool slightly while preparing apples. rinse and dry apples. insert skewers into apples. dip each apple in caramel mixture, coating apples. place on prepared sheet. refrigerate until firm. for a fun change, roll apples in crushed peanuts or drizzle with melted chocolate.