Friday, December 19, 2014

Sriracha Honey Glazed Nuts

These nuts are the perfect balance of spicy, sweet and salt.  So easy to make, which is great because they disappear quickly!   If you're looking for home made gifts for the season, these are perfect.   Pack them in a pretty glass jar all tied up with a festive ribbon.
photography by Paul Gelsobello Studio

Prep Time:  5 minutes
Cook Time: 25 minutes

Makes 4 cups

4 cups assorted nuts
1/3 cup FRANK'S® REDHOT® Slammin’ Sriracha Sauce
1/3 cup honey or brown sugar
Coarse salt

Preheat oven to 300ºF.  

Combine Sriracha and honey.  Add nuts and toss until evenly coated.  Arrange on lightly greased baking sheet.  Sprinkle with salt.

Bake 25 to 30 minutes, stirring twice, until deep golden.  Nuts will be sticky, but will harden as they cool.  Cool 5 to 10 minutes on baking sheet then transfer to a bowl to cool completely.  (Stir occasionally while cooling to prevent sticking)

Note: If nuts are sticky after cooling, return to oven for 5 minutes.

Recipe developed for FRANK'S® REDHOT®
Food Stylist: Catherine Palkner
Prop Stylist/Creative Direction: Lauren Dellabella

Friday, December 12, 2014

Cappuccino Hazlenut Biscotti

Here's a perfect addition to your Holiday cookie tray!
Baking them twice makes them crisp; espresso, chocolate and hazelnuts make them delicious!
 photography by Paul Gelsobello Studio

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 32 biscotti

1 can Baker's Joy¨ non-stick spray with flour
2 cups all purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 egg yolk
1/3 cup strong brewed espresso, cooled
1 Tbsp. milk
1 tsp. vanilla
3/4 coarsely chopped  hazelnuts, 
1 cup bittersweet chocolate chips
1egg, beaten with 1 teaspoon water (optional)

Preheat oven to 350˚F.  Spray baking sheet with Baker's Joy spray.

Combine flour, sugar, baking soda, baking powder, salt, cinnamon and cloves in a large bowl of electric mixer fitted with paddle attachment.

Combine egg yolk, espresso, milk and vanilla.  With mixer running, pour liquid mixture into flour mixture beating until a dough forms.  With mixer on low speed add hazelnuts and chips and mix, just until combined.

Turn dough onto floured surface and knead lightly.  Halve dough and form each half into a flattish 12 x 2- inch log.   Arrange logs on baking sheet and brush with egg wash if desired.  Bake 35 minutes.  Remove from oven and gently transfer loaves to cutting board.  Cut into ¾- inch thick slices.  Arrange biscotti,  cut sides down, on baking sheet.  Bake 10 minutes, turning once.   Remove to wire rack and cool completely.  Store biscotti in an airtight container.

recipe developed for Baker's Joy
food stylist - Catherine Paukner
creative directions/food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean