Vanilla Hazelnut Dream Dessert Recipes

Steps:

• 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.
• 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.

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill., In a microwave, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. , Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired.

Steps:

• In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

Steps:

• Preheat oven to 250 degrees, with racks in upper and lower thirds. Spread hazelnuts on two rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven; leave oven on. While nuts are still hot, place in a kitchen towel; rub to remove skins. Let cool.
• Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. In the bowl of an electric mixer, whisk egg whites and salt until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. Spread mixture on two baking sheets lined with Silpat baking mats.
• Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet; let cool 6 hours or overnight.

Steps:

• A couple of hrs before serving (or early in the day) combine sugar and coffee in a saucepan.
• Bring to a boil, lower heat , and simmer until syrup is consistancy is reache.
• Allow to cool and have ready.
• To serve, place a scoop (or 2) of vanilla ice cream into an individual dessert dish with one (or 2 if small) biscotti.
• Top ice cream with syrup.