Tuesday, October 21, 2008

Recipe Exchange

With the busy holiday season fast approaching I thought this would be a good time for a recipe exchange. If you’d like to participate please make a new post in your blog with your favorite holiday dish. A story to go along with why that particular dish is so special to you would be great too! Then, leave a comment for me with a link to your recipe post.

Next, pick at least 5 blogger buddies to include in the recipe exchange. Leave this comment for them:
"I’ve chosen you to join in a blogger buddy recipe exchange! Check out my blog to find out more about it!"
As new recipe comments come in, your blog readers will be able to enjoy other’s recipes as well.


Here's my recipe...
Hazelnut and Chocolate Pie! My hubby is very strange and somehow doesn't like chocolate, or most nuts...crazy I know. However, I make this pie every Thanksgiving and Christmas and he really does not like to share!


  • 8 ounces semi-sweet chocolate chips
  • 1 cup hazelnuts, skinned and toasted
  • 1/4 cup all-purpose flour plus more to dust the pie dish
  • 3/4 cup sugar
  • 1/4 cup hot water
  • 4 eggs
  • 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Vanilla Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon


  1. Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

To make the Vanilla Cream:

  1. 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.

Happy holiday cooking!

12 Pursuits:

Cara said...

Mmmm- that sounds good! My hubby is a menace in the kitchen. I can make two dozen cookies and their gone by the end of the day - whatever the flavor!


Lori said...

Ooooh! I got picked! I'll come up with something to share...

For now, I'll have to find a way to modify your recipe. I'm one of those insanely-allergic-to-nuts people.

Heather.PNR said...

Hm, I'm going to have to think of the right recipe to share...

Cara said...

Ok - I just got my message...do cooking and baking both count?

I can cook but I'm not a great baker...I'll come up with something.

Thanks for including me.

bendingbackwards said...

Sounds wonderful, but I have a major hazelnut (tree nuts) and egg allergy. I might have to make for E as it is unfair to punish him because I cannot handle eating it.

Here for ICLW.

Michelle said...

Thank you. This sounds good. I will try to come up with something in the next day or so...I am not much of a cook but I will find something.

Jenn said...

Sounds like fun. I do a virtual cookie exchange every year in the beginning of December that's a lot of fun. (ICLW)

nancy said...

What is with all these recipe posts today? I'm here fro ICLW and ending up leaving hungry!! :)

Sassy said...

Sounds yum. I'll have to think up an extra yummy recipe for you.

Kate said...

Here from ICLW. That sounds wonderful!!!

Amy said...

Yumm! That sounds really good.

Lori said...

My recipe is up.