I love cranberry season! Every year, I get excited when I can pick up fresh cranberries. These tart little suckers are one of my favorite winter fruits, and I love baking with them (case in point: cranberry muffins, cranberry hazelnut crepe cake, cranberry orange cookies). So, naturally, this cranberry hazelnut cream cheese tart happened. And it should happen for your holiday entertaining too because it’s spectacular for a simple dessert.

For this tart, sweet cranberry compote is swirled into a creamy cream cheese base, and all that goodness is baked in a sweet tart crust made with hazelnut and almonds. The crust contends for being the best thing here, but the cream cheese filling—made with the fresh milk and real cream in Philadelphia Cream Cheese—is also a great contender. The chewy, nutty crust and tart, sweet cream cheese filling complement each other and make this an incredible dessert.

If you are looking for a dessert to impress your guests this holiday season, look no further than this cranberry hazelnut cream cheese tart! Everyone will love it—cranberry lovers and non-cranberry lovers alike.

Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! I had a blast. Do you have any favorite holiday recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. For some additional inspiration, click here.

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Yield: 1 rectangular tart

Cranberry Hazelnut Cream Cheese Tart

This simple cranberry hazelnut cream cheese tart chewy, with a nutty crust and tart, sweet cream cheese filling that complement each other. 

Prep Time 25 minutes

Cook Time 35 minutes

Ingredients

Cranberry Filling:

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• 1 cup fresh cranberries
• ¼ cup sugar
• ½ teaspoon orange zest
• 2 tablespoons orange juice
• ¼ cup almond meal
• 1 ¼ cups all-purpose flour
• ¼ cup hazelnuts
• ½ cup powdered sugar
• ¼ teaspoon salt
• 9 tablespoons cold unsalted butter
• 1 large egg yolk, whisked

Cream Cheese Filling:

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• 10 ounces original Philadelphia Cream Cheese, softened at room temperature
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon orange blossom water (or orange extract)
• 2 tablespoons heavy cream or half-and-half

Instructions

For Cranberry Filling:

1. In a medium saucepan set over medium heat, combine all the ingredients for the cranberry filling. Cook, stirring occasionally, until the berries start to pop and the filling thickens. Remove from heat when most of the berries are soft. Let cool completely.

For the Tart Dough:

1. Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.
2. In a food processor, pulse together the almond meal, all-purpose flour, sugar, and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until pea-sized. Add in the whisked egg yolk and pulse until the dough starts to form.
3. Turn out dough onto a clean surface and, using your hands, knead together until dough comes together.
4. Press dough into the bottom and sides of the tart pan. Evenly spread and make sure there are no raised areas. Using a fork, poke the tart all around. Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.

For the Cream Cheese Filling:

1. In a large bowl, beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy. Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.
2. Using a rubber spatula, gently fold the cranberry filling into the cream cheese mixture. I mix mine only one or two turns so I will get a swirled effect. If you don’t care about the look, stir it well.

Assembly:

1. Pour the cream cheese–cranberry mixture into the pre-baked tart shell. Place the tart pan on a baking sheet and bake for 30 to 35 minutes, or until cheesecake sets.
2. Remove from the oven and let cool to room temperature, then chill for at least 2 hours in the refrigerator before serving.

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The post Cranberry Hazelnut Cream Cheese Tart appeared first on A Classic Twist.

Happy Black Friday!! Are you still stuffed? I know I am! I hope you had a wonderful Thanksgiving day and still enjoying time with your families. Or shopping till you drop!

(more…)

The post Cranberry Hazelnut Crepe Cake appeared first on A Classic Twist.

It’s time for another Mystery Dish recipe! Which sadly means we are done with another month. Man, I can’t take how fast time is flying and it is starting to stress me out. Before you know it the holiday season will be well upon us and jingle bells will be everywhere. Not that I am not looking forward to the holiday season but I am just NOT ready!!  And I am sure Starbucks is just waiting to unleash their peppermint and gingerbread lattes to declare it holiday season (Darn you Starbucks, who made you the declarer of holidays?). Aieeee, I need a slice of cake. This pear hazelnut bread with orange maple glaze is really a cake (so moist and delicious) … but I guess so we don’t feel bad about eating cake for breakfast, we will call it a sweet bread! Ahhh, that makes me feel better.

Our host for Mystery Dish this month is Marcie, from Flavor the Moment! You probbaly know her already but if not, I urge you to check out her blog as you will find many wonderful recipes. The basket of ingredients she gave us to get creative with were: pork, fennel, kabocha squash, hard apple cider, heavy cream, orange, farro, hazelnuts, quince, thyme, maple syrup, brussels sprouts.

I really loved the diversity of the basket and I wanted to do more with it but I ended up being lazy by the time it came around to baking. I had pears in the head after these poached pears so I just went with a simple flavor combination of pears, hazelnuts, orange and maple syrup. I’m so glad I did because I created a new favorite sweet bread. I love how simple yet subtly incredible it is. The batter is filled with spices, crunchy hazelnut (totally use toasted hazelnuts for this!!) and shreded pears for added moisture. All of this is topped with a sweet orange maple glaze that just makes a slice of this perfect with a cup of tea or coffee.

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Yield: 1 9x5 loaf

Pear Hazelnut Bread with Orange Maple Glaze

Sweet orange maple glaze wraps around a moist pear and hazelnut  filled bread! Simply good and a perfect fall snack.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup shredded peeled pears, (about 2 medium, squeezed dry) ½ cup vegetable oil ½ cup Greek yogurt 2 eggs 1 teaspoon orange vanilla extract (or 1 teaspoon vanilla extract) 1 ½ cups flour ¾ cup brown sugar ½ cup toasted hazelnuts, chopped ½ teaspoon cloves 1 teaspoon cinnamon 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 teaspoon orange zest Glaze: 1 cup powdered sugar 1 teaspoon orange zest 1-2 tablespoon maple syrup

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• 1 cup shredded peeled pears, (about 2 medium, squeezed dry)
• ½ cup vegetable oil
• ½ cup Greek yogurt
• 2 eggs
• 1 teaspoon orange vanilla extract (or 1 teaspoon vanilla extract)
• 1 ½ cups flour
• ¾ cup brown sugar
• ½ cup toasted hazelnuts, chopped
• ½ teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon orange zest

Glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 1 teaspoon orange zest
• 1-2 tablespoon maple syrup

Instructions

1. Preheat oven to 350 degrees F. Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides. Grease parchment.
2. In a large bowl, whisk together shredded pear oil, yogurt, eggs and orange vanilla extract.
3. In another medium bowl, whisk together flour, brown sugar, hazelnuts, cloves, cinnamon, baking powder, salt, baking soda and orange zest. Add the dry ingredients to the wet ingredients and fold gently. Mix until combined. Pour batter into prepared pan. Bake bread until a toothpick inserted into the center comes out clean, about 55-60 minutes.
4. Let bread cool in pan for about an hour and then remove from the pan.
5. Whisk together powdered sugar and orange juice in a small bowl. Top cooled cake with glaze and let set for 20 minutes before serving.
6. Store in an airtight container at room temperature for 2-3 days.

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Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Here’s the list of recipes from the rest of the Mystery Dish ladies. Be sure to check out their delicious creations!

Baked Apple Donuts with Maple Glaze by Yummy Healthy Easy
Baked French Toast Casserole by I Want Crazy
Hazelnut Maple-Glazed Cinnamon Rolls by I Dig Pinterest
Hazelnut Macarons with Pumpkin Maple Filling by Baking a Moment
Honey-Thyme Roasted Pork Tenderloin from The Pajama Chef
Italian Sausage and Ravioli Skillet by Simply Gloria
Kabocha Squash Curry with Roasted Brussels Sprouts and Farro by Chez CateyLou
Maple Glazed Fennel and Brussels Sprouts by The Well Floured Kitchen
Pear Hazelnut Bread with Orange Maple Glaze by Blahnik Baker
Shaved Brussels Sprouts Salad with Apples, Bacon, and Hazelnuts by Flavor the Moments
Shaved Brussels Sprouts Harvest Salad with a Hard Apple Cider Vinaigrette by Joyful Healthy Eats
{Vegan} Orange Hazelnut Maple Cinnamon Rolls by Sweet Tooth Life

The post Pear Hazelnut Bread with Orange Maple Glaze appeared first on A Classic Twist.

I don’t know where you live but for us on the East Coast, it has felt a lot like Fall this week. But I refuse to give in to the idea because we are STILL in August!! I intend to continue savoring the best of summer until the official end next weekend, after labor day. Who is with me? Don’t get me wrong, I am excited about Fall (Gosh it’s my favorite season of them all) but we need to live in the present a bit more and wait for the future to actually get here. We are still in the citrus, juicy berries, corn, and zucchini everywhere summer phase and I am still going to town in the kitchen with these flavors!! This Orange Hazelnut Cake was the newest creation last weekend to not only satisfy my hazelnut kick recently but to continue enjoying juicy oranges!

I am joining my fellow bundt cake lovers again this month for another bundt party. Bundt Bakers is a group of Bundt loving souls that share recipes each month with a common ingredient or theme. This month, our host Laura from Baking in Pajamas chose “Honey” as our ingredient of the month. How perfect! I decided to make an Orange Hazelnut Cake that is sweetened with honey!

Why orange, hazelnut, and honey? A) because I love combinations that are not normal but sound just amazing and B) I am on a hazelnut kick!! Ever since I got my hands on this hazelnut flour from Bob’s Red Mill, I’ve baked, cooked, and macaroned with it. After these hazelnut macarons with Chambord, I really loved the raspberry combination with the nutty flavor of hazelnuts. So when I was looking for a way to combine honey and orange in a crazy good cake, hazelnut was front and center.

The cake is incredibly moist with very subtle nutty flavors of hazelnut. The orange zest and honey additions give the cake citrus and sweet balance that is a great added touch!!

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Yield: 1 6-inch bundt cake

Orange Hazelnut Cake

A moist, aromatic orange hazelnut bundt cake is sweetened with honey and has subtle nutty flavors.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Cake:

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• ¾ cup cake flour
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 4 large eggs, room temperature
• 2 teaspoons orange-vanilla extract (or vanilla extract)
• ½ cup granulated sugar
• zest of one orange (about 2 teaspoons)
• ¼ cup hazelnut paste (recipe below)
• 1 ½ sticks unsalted butter, room temperature
• ¼ cup honey

For hazelnut paste:

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• ¼ cup hazelnut flour (I love this Bob’s Red Mill Hazelnut Flour)
• 1 tablespoon whisked egg
• 2 tablespoons powdered sugar
• (Combine all the ingredients in a medium bowl and whisk together until the ball forms. )

For Orange Honey Glaze (optional):

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• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325 degrees F. Grease a 6-cup bundt pan with baking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a measuring cup, whisk together the eggs and orange-vanilla extract.
3. In the bowl of an electric mixer, fitted with the paddle attachment, beat the sugar, orange zest, hazelnut paste, and butter until light and fluffy about 2-3 minutes on medium speed. Add honey and beat for an additional minute.
4. Reduce speed to medium-low and add in the egg mixture, a little at a time, mixing well after each addition. Add flour mixture in two additions, mixing until just combined.
5. Spoon batter into prepared pan. Bake until cake is golden brown or a cake tester inserted into the center comes out clean, about 45 minutes. Let cool in the pan for 10 minutes. Using a sharp knife, loosen the edges of the cake and invert onto a cooling rack. Let cool completely.

To make the glaze:

1. Whisk together all the ingredients. Pour over cooled cake. Let glaze set for 10 minutes. Decorate with freshly sliced oranges.
2. Store leftover cake in an airtight container at room temperature for 2-3 days.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Check out this month’s cakes from Bundt Bakers: 

• A Taste of Honey by Margaret at Tea and Scones 
• Hipy Papy Bthuthdth Thuthda Bthuthdy Cake by Lauren at Sew You Think You Can Cook
• Honey Almond Bundt Cake by Terri at Love and Confections
• Honey Baba au Rhum by Kelly at Passion Kneaded
• Honey Banana Bundt by Jane at Jane’s Adventures in Dinner
• Honey Bundt Cake with Lemon Honey Glaze by Bea and Mara at I Love Bundt Cakes
• Honey Bunny Bundt Cake by Teri at The Freshman Cook
• Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas
• Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker
• Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate
• Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days
• Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love
• Orange Hazelnut Bundt Cake by Zainab at Blahnik Baker
• Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life

Some affiliate links included in the text above.

Want to know more?

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

The post Orange Hazelnut Cake appeared first on A Classic Twist.

You guys, we are almost done with July which means summer is already half-way gone. Can you believe that? How’s your summer been? I hope you have been enjoying the heat, frolicking in the parks or at the beach and of course grabbing lots of the fresh fruits flooding local farmer’s market stands. I wish I was having a wonderful summer time outdoors but I spent the past 4 weeks heavily revising my paper for submission. Thankfully, I sent it off to the editors on Friday and I can now have a summer (at least until their reviews come back)!

During my nerdy days, I’ve especially been focused on the fresh fruits part of summer and I’ve been eating way more than my fair share. Those that don’t make it into my morning smoothies or fruit bowl snack in the afternoon, eventually get baked! Like this cherry plum hazelnut galette which was a product of left over cherries and plums.

I’m seriously in love with galettes this summer. This is the 4th galette I’ve made this month. They are just so easy to make, rustic and delicious with summer’s juiciest fruits as filling. This time around I used cherries and plum (a combination that might sound bizarre but is totally amazing, I promise!) and wrapped them in a flaky hazelnut thyme crust. I love using Bob’s Red Mill hazelnut meal/flour to add the wonderful texture and health benefits from hazelnuts to my baked goods. Like it’s well known counterpart, hazelnut meal is earthy, nutty and incredibly flavorful. Naturally gluten free, hazelnut meal is a perfect addition to pie crusts, macarons or cookies as it brings a rich buttery flavor to the crust and pie.

With a hint of thyme in the crust and fresh lemon in the filling, the complex flavors of the combination of cherries and plums comes together wonderfully in this summer galette. Slightly nutty, this stone fruit galette is rustic and earthy (thanks to the hazelnut meal) which inspired these vintage pictures. You seriously have to make it soon!! It’s perfect for picnics, summer entertaining and date nights.

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Yield: 1 galette

Cherry Plum Hazelnut Galette {Gluten-Free}

A delicious, rustic stone fruit summer galette with cherries, plums and a flaky hazelnut crust!

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Ingredients

For Crust:

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• 1¼ cup gluten free all-purpose flour
• ¼ cup hazelnut meal/flour
• ¼ teaspoon salt
• ¼ cup sugar
• 1 teaspoon chopped fresh thyme
• 7 tablespoons unsalted butter, cold and cubed
• ¼ cup cold milk beaten with 1 egg yolk

For filling:

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• 1 cup cherries, pitted and halved
• 2 ripe plums, pitted and sliced ½ inch thick
• ¼ cup sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons hazelnut meal/flour
• 1 egg white
• 1 tablespoon heavy cream
• Turbinado sugar for sprinkling

Instructions

1. To make crust: combine all the ingredients except milk in a food processor. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold milk to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
2. Meanwhile, make the filling. In a large bowl, combine the cherries, plums, sugar and fresh lemon juice.
3. When dough is chilled, roll out on a well floured surface into a 12-inch circle. (I rolled mine on a well floured parchment to make transfer easy). Transfer to a baking sheet. Sprinkle hazelnut meal into the center of crust.
4. Spoon the fruits into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern. Transfer dough to freezer and let chill for 15 minutes.
5. Preheat oven to 375 degrees F. In a small bowl, whisk together the egg white with heavy cream to make an egg wash. Remove galette from freezer and brush dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 50-55 minutes or until crust is golden and juice from the fruit runs out. Let cool before serving warm.

Making this Recipe?

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More Cherry Recipes Around the Web:

Double Crust Cherry Crisp– The Law Student Wife

Cherry Chip Cupcakes with Bourbon Vanilla Frosting– Baking A Moment

Bourbon Cherry Sodas– bethcakes

Bourbon Cherry Apple Pie– A Cookie Named Desire

Grilled Cherry Milkshakes– An Edible Perspective

This post is sponsored by Bob’s Red Mill . As usual all opinions are 100% mine. Thank you for supporting the brands who support Blahnik Baker!

The post Cherry Plum Hazelnut Galette {Gluten-Free} appeared first on A Classic Twist.

I may be onto a new berry already…well not so fast. Or it could just be a chambord inspired path. Yesterday was this white chocolate semifreddo spiked with Chambord (raspberry liqueur) and today I’m giving you these hazelnut macarons with chocolate Chambord ganache. What can I say, I did do a lot of recipe testing with that bottle of Chambord (and vodka) before the start of Ramadan.

When my friend Julie visited a few weeks ago, she wanted us to bake some macarons together so I decided to experiment with a new package of hazelnut flour I had just received from Bob’s Red Mill. Some risky business since I just got comfortable making macarons with the traditional almond meal. But, you know what? I was pleasantly surprised! They were just as easy and I think much better!! The nutty hazelnut macaron shells are incredibly soft and pillow-y.

I decided to fill the macaron shells with a sweet chocolate ganache spiked with some raspberry liqueur because we all know hazelnut, chocolate and raspberries are just meant to be together ALWAYS. What a great combination, making these little sandwiches a delicious treat!

I’m sharing the recipe for these macarons today over at my friend Ala’s blog, Wallflour Girl.  I just recently met this wonderful lady through a guest post she did over on gotta get baked (Thanks Nancy!). Her post resonated with me that I spent all morning checking out her blog, writing and recipes!! Only to discover she is a PhD student like me and a passionate, honest and intelligent lady!! If you haven’t read her blog yet, please do!! You will seriously fall in LOVE with her, her writing, recipes and just her honest view of life.

Make sure you grab the recipe for these hazelnut macarons over on Wallflour Girl today!

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Hazelnut Macarons with Chocolate Chambord Ganache

Ingredients

• For Macarons
• 125g hazelnut flour
• 175g powdered sugar
• 105g egg whites
• 75g sugar
• pinch of salt
• For Chocolate Chambord Ganache
• 1⁄2 cup bittersweet chocolate
• 2 tablespoons heavy cream (plus more if needed)
• 1 tablespoons butter
• 2 tablespoons Chambord (raspberry liqueur)

Instructions

For the Macarons:

1. Line two sheet pans with parchment paper. I used a 11⁄2-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.
2. Pulse the powdered sugar and hazelnut flour into a fine powder using a food processor. Sift several times until less than two tablespoons of hazelnut bits are left. Add these to the mixture.
3. In the bowl of an electric mixer with the whisk attachment, combine the egg whites and sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes.
4. Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of the bowl and scooping from the bottom until the batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter that should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.
5. Transfer batter into a pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap the baking sheet hard on the counter to release any air bubbles trapped in the batter. Let shells sit on the counter for 20-30 minutes to dry until a slight skin forms.
6. Preheat the oven to 300 degrees F. Bake for 15-18 minutes or until shells are hard, rotating cookie sheets halfway through baking time. You should be able to peel off the macaron from the parchment. Cool completely on cookie sheets before peeling from the parchment.

For the Ganache:

1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave for 30-45 seconds and stir until chocolate melts. Remove from microwave and stir in butter until melted and chocolate is smooth. Whisk in Chambord with butter. Match same-size cookies; pipe a little mound of buttercream onto the flat side of one cookie and top with another. Store refrigerated for at least 24 hours before serving.

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The post Hazelnut Macarons with Chocolate Chambord Ganache appeared first on A Classic Twist.