MOZART BIRTHDAY BALLS
Steps:
- For the hazelnut filling: Heat the chocolate chips and heavy cream together in a small microwaveable bowl for 30 seconds, then stir until smooth and homogenous. Stir in the hazelnuts and freeze until firm, 15 to 20 minutes.
- For the pistachio marzipan: Blend the pistachios in a food processor until they're finely ground (but don't overblend or you'll end up with pistachio butter). Add the powdered sugar, almond extract and salt and pulse to combine. With the motor running, drizzle in the corn syrup and blend to form a dough. (It may still look crumbly in the food processor, but if you squeeze it in your hand it should stick together.) Pile it into a ball and wrap it in plastic. Refrigerate at least 1 hour, or up to overnight.
- For the almond marzipan: Combine the almond meal, powdered sugar, almond extract and salt in a food processor and pulse to combine. With the motor running, drizzle in the corn syrup and blend to form a dough. (It may still look crumbly in the food processor, but if you squeeze it in your hand it should stick together.) Pile it into a ball and wrap it in plastic. Refrigerate at least 1 hour, or up to overnight.
- To assemble, divide both the almond marzipan and the pistachio marzipan into 12 equal portions. Keep the marzipan covered with plastic wrap when you're not working with it. Take one of the pistachio marzipan portions and smash it with your palm to make a flat round. Fold it over a rounded 1/4 teaspoon hazelnut filling and roll it into a ball. Smash one of the almond marzipan portions with your palm and fold that over the pistachio ball. Roll it into a ball and place it on a parchment-lined baking sheet. Repeat with the remaining marzipan and filling and freeze the balls for 15 minutes.
- For the coating: Melt the dark chocolate either in a double boiler or microwave, heating in 30-second increments and stirring after each, until it is smooth and melted. Continue stirring until it is no longer hot to the touch.
- One by one, dip the marzipan balls in the chocolate to fully coat. Allow the excess chocolate to drip off, and then place back on the parchment. Sprinkle with some sanding sugar. Harden them in the refrigerator or at room temperature for 1 hour or up to overnight.
NUTTY BARS
If you like nuts, you will love this. Not as sweet as some squares. I have a walnut tree and have lots of walnuts every year and this is my favorite walnut recipe. It comes from Company's Coming Cookbook.
Provided by Dorel
Categories Bar Cookie
Time 30m
Yield 25 squares
Number Of Ingredients 7
Steps:
- Beat eggs slightly in bowl (I use electric mixture).
- Add sugar and vanilla, mix well.
- Mix in flour, soda and nuts.
- Spread in greased 8x8-inch (20x20cm) pan.
- I line the pan with greased foil wrap and it makes removing them a lot easier.
- This is very thick and if you wet your hands it is easier to spread around, doesn't have to be pressed evenly flat.
- Bake in 350°F oven for about 20 minutes.
Nutrition Facts : Calories 76.3, Fat 3.3, SaturatedFat 0.3, Cholesterol 8.5, Sodium 42.2, Carbohydrate 11.2, Fiber 0.4, Sugar 8.6, Protein 1.2
NUTTY MOZART
Another of my coffee creations, It's very smooth and plays a delicious symphony. You can also scale the amount down and use a pretty Irish Coffee glass for a prettier presentation
Provided by Annacia
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour the fresh coffee into a large cup or mug.
- Stir in the Mozart.
- Add sweetening , whipped cream and chocolate if using.
Nutrition Facts : Calories 2.8, Fat 0.1, Sodium 5.7, Protein 0.3
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