I bought whole hazelnuts for this recipe, which I store in the freezer. They don’t brown much in the oven, so they won’t appear “done.” A toothpick tester will come out clean.Īfter these are completely cool, I tumble them into a Ziploc and freeze them, taking them out a few at a time for the picky eater’s breakfast. Regardless of muffin tin size, hazelnut cakes bake quickly–within10-12 minutes.
Otherwise you risk scrambling the eggs in this recipe by pouring hot butter over them. Being impatient, I simply melted the butter and turned off the heat, allowing it to cool while preparing the remaining ingredients.
The original recipe calls for melting a stick of butter and allowing it to cook until it foams and browns slighty. This works, but be careful as the sugar becomes hot. If your sugar is hopelessly clumped, The Joy Of Cooking suggests microwaving it. In terms of brown sugar, I confess to using dark and light brown sugars interchangeably. I used a very scant 1/2 cup sugar as we don’t have much of a sweet tooth. Amaretto or, of course, Frangelico would only improve matters. But live on the edge: use brandy, Applejack, Calvados, or even Armagnac if you’re feeling flush. The original recipe calls for a tablespoon of rum, which is divine. These regular-sized fellows, baked September 9th, vanished rapidly. A regular twelve-well muffin tin is perfectly fine. Granted, the production of especially wee cakes, while cute, is hardly necessary for success. Hazelnut cakes fit the bill perfectly, especially when one procures a mini-muffin tin. Said persons must therefore be tricked–ah, tempted–with small, lightweight delicacies asking little of head, hand, or digestion. You may or may not recall certain members of the IK household are breakfast-averse. In our house, hazelnut cakes are considered a breakfast item. One member of the household is at work during the tea hour, while the other inhabitant is no kind of tea drinker. Tanis feels these cakes are best served with tea or coffee–the implication being as a midafternoon thing–rather than for dessert. In One Good Dish, he makes Brown Butter Almond Cakes, which, he writes, are rather like French Financiers. This recipe comes to the IK courtesy of David Tanis. But a few weeks ago I mumbled about offering a recipe for these, so here we go. Perhaps suggestions for single malt whiskies might go down easier than recipes for nutty cakes.
This leads me to believe sane, kind, reasonable Republicans still exist. It is notable that many Republicans do not love their presidential candidate. Separation of church and state was a given. Ideological disagreements did not culminate in blows. These discussions could even cover politics. You could hold friendly discussions with its members. Once upon a time, in the dark mists of the 1970’s, the Republican Party was sane. I write the day after the first 2016 Presidential Debate.
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