Soft and Chewy Hazelnut Bars

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Soft and Chewy Hazelnut Bars

I think hazelnuts may be my favorite nut. That is of course until I smell fresh roasted cashews or pecans or walnuts or...well, maybe I love all nuts! This recipe was an attempt to interpret a nut cake as a cookie bar. These could just be served plain without the melted chocolate on top but it does add just enough of a finishing touch without interfering with the crunchy toasted hazelnuts which are still the star of the show here.

These cookie bars froze beautifully and I keep pulling one from the freezer almost every day as an afternoon treat. At this rate there won't be any left for the Holidays. Sometimes the simplest and most uncomplicated recipes are the best and this is a great example; I'm sure the nut lovers will agree.

Soft and Chewy Hazelnut Bars

Recipe by Barry C. Parsons

Based upon a favorite nut cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare and freeze exceptionally well. 

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 1/2 cups toasted hazelnuts, roughly chopped
• 1 1/4 cups chocolate chips

Directions

1. Cream butter, sugar and vanilla until light and fluff.
2. Add the eggs one at a time beating well after each addition.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped toasted hazelnuts. (Hazelnuts can be toasted in a single layer on a cookie sheet for 5-7 minutes at 350 degrees F. Roll them on a clean tea towel to remove the skins. Roughly chop with a sharp knife.)
6. Spread the cookie dough in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and sprinkle the chocolate chips over the surface of the baked squares. Let stand for 10 minutes until the chocolate chips melt and then spread the melted chocolate evenly over the surface of the cookies. Sprinkle with additional chopped toasted hazelnuts if you like.
8. Cool completely in the pan before cutting into squares or bars. Store or freeze in airtight containers

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Soft and Chewy Hazelnut Bars

I think hazelnuts may be my favorite nut. That is of course until I smell fresh roasted cashews or pecans or walnuts or...well, maybe I love all nuts! This recipe was an attempt to interpret a nut cake as a cookie bar. These could just be served plain without the melted chocolate on top but it does add just enough of a finishing touch without interfering with the crunchy toasted hazelnuts which are still the star of the show here.

These cookie bars froze beautifully and I keep pulling one from the freezer almost every day as an afternoon treat. At this rate there won't be any left for the Holidays. Sometimes the simplest and most uncomplicated recipes are the best and this is a great example; I'm sure the nut lovers will agree.

Soft and Chewy Hazelnut Bars

Recipe by Barry C. Parsons

Based upon a favorite nut cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare and freeze exceptionally well. 

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 1/2 cups toasted hazelnuts, roughly chopped
• 1 1/4 cups chocolate chips

Directions

1. Cream butter, sugar and vanilla until light and fluff.
2. Add the eggs one at a time beating well after each addition.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped toasted hazelnuts. (Hazelnuts can be toasted in a single layer on a cookie sheet for 5-7 minutes at 350 degrees F. Roll them on a clean tea towel to remove the skins. Roughly chop with a sharp knife.)
6. Spread the cookie dough in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and sprinkle the chocolate chips over the surface of the baked squares. Let stand for 10 minutes until the chocolate chips melt and then spread the melted chocolate evenly over the surface of the cookies. Sprinkle with additional chopped toasted hazelnuts if you like.
8. Cool completely in the pan before cutting into squares or bars. Store or freeze in airtight containers

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Hazelnut Chocolate Shortbread Cookies

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Hazelnut Chocolate Shortbread Cookies

I thought I was the only shortbread obsessive in our family; sure, everybody here does love them but it seems we have a new avid enthusiast recently who has been eating these particular treats straight from the freezer! Yes, Olivia, I know it was you!

I went to pull some out of the freezer the other day when my mom visited and there were only 2 left out of the entire batch! Liv loves toasted hazelnuts and chocolate too, so the combination with buttery shortbread was apparently too much to resist because she practically polished off half the batch over the course of  the week, sneaking them one at a time from the basement freezer. If you are so easily tempted you may want to make these closer to the Holidays as there seems to be no safe place for these to hide.

Hazelnut Chocolate Shortbread Cookies

Recipe by Barry C. Parsons

Just a few simple ingredients is all it takes to create these nutty, all-butter shortbread cookies with a light drizzle of chocolate.

Prep time: About an hour or two including chilling time for the dough
Cook time: 15-18 minutes per cookie sheet
Total time: About 2 hours
Yield: 4 dozen cookies

Ingredients

• 2 cups unsalted butter
• 3/4 cup sugar
• 2 tbsp pure vanilla extract
• 4 cups flour
• 1/2 tsp salt
• 1 1/2 cups toasted, roughly chopped hazelnuts
• 1/2 cup dark chocolate chips
• 1 tbsp whipping cream

Cooking Directions

1. Toast the hazelnuts on a cookie sheet in a 350 degree oven for about 5-7 minutes until the skins begin to have a cracked appearance.
2. Spread a clean tea towel on the counter top and sprinkle the hazelnuts onto it.
3. Cover with another clean tea towel and roll the hazelnuts with a flat palm between the two towels to remove the skins. They may not all be perfectly clean but a few skins left on is perfectly okay.
4. Let the hazelnuts completely cool to room temperature before chopping them roughly with a large sharp knife. 1/4 to 1/2 sized nut pieces are best.
5. Cream together the butter sugar and vanilla until very light and fluffy.
6. Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
7. Add the chopped hazelnuts and work into a soft dough.
8. Form the dough into two 1 1/2 inch wide logs.
9. Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
10. Preheat oven to 350 degrees when ready to bake the cookies.
11. Using a very sharp knife, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
12. Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
13. Transfer to a wire rack to cool completely.
14. Melt together the chocolate chips and whipping cream in a double boiler.
15. Using a piping bag or a ziploc bag with the corner snipped off, drizzle the chocolate over the surface of the cookies and let stand until the chocolate is set.
16. Store in an airtight container. Freezes well.
17. You can also drizzle these with white chocolate if you prefer.

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Hazelnut Chocolate Shortbread Cookies

I thought I was the only shortbread obsessive in our family; sure, everybody here does love them but it seems we have a new avid enthusiast recently who has been eating these particular treats straight from the freezer! Yes, Olivia, I know it was you!

I went to pull some out of the freezer the other day when my mom visited and there were only 2 left out of the entire batch! Liv loves toasted hazelnuts and chocolate too, so the combination with buttery shortbread was apparently too much to resist because she practically polished off half the batch over the course of  the week, sneaking them one at a time from the basement freezer. If you are so easily tempted you may want to make these closer to the Holidays as there seems to be no safe place for these to hide.

Hazelnut Chocolate Shortbread Cookies

Recipe by Barry C. Parsons

Just a few simple ingredients is all it takes to create these nutty, all-butter shortbread cookies with a light drizzle of chocolate.

Prep time: About an hour or two including chilling time for the dough
Cook time: 15-18 minutes per cookie sheet
Total time: About 2 hours
Yield: 4 dozen cookies

Ingredients

• 2 cups unsalted butter
• 3/4 cup sugar
• 2 tbsp pure vanilla extract
• 4 cups flour
• 1/2 tsp salt
• 1 1/2 cups toasted, roughly chopped hazelnuts
• 1/2 cup dark chocolate chips
• 1 tbsp whipping cream

Cooking Directions

1. Toast the hazelnuts on a cookie sheet in a 350 degree oven for about 5-7 minutes until the skins begin to have a cracked appearance.
2. Spread a clean tea towel on the counter top and sprinkle the hazelnuts onto it.
3. Cover with another clean tea towel and roll the hazelnuts with a flat palm between the two towels to remove the skins. They may not all be perfectly clean but a few skins left on is perfectly okay.
4. Let the hazelnuts completely cool to room temperature before chopping them roughly with a large sharp knife. 1/4 to 1/2 sized nut pieces are best.
5. Cream together the butter sugar and vanilla until very light and fluffy.
6. Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
7. Add the chopped hazelnuts and work into a soft dough.
8. Form the dough into two 1 1/2 inch wide logs.
9. Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
10. Preheat oven to 350 degrees when ready to bake the cookies.
11. Using a very sharp knife, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
12. Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
13. Transfer to a wire rack to cool completely.
14. Melt together the chocolate chips and whipping cream in a double boiler.
15. Using a piping bag or a ziploc bag with the corner snipped off, drizzle the chocolate over the surface of the cookies and let stand until the chocolate is set.
16. Store in an airtight container. Freezes well.
17. You can also drizzle these with white chocolate if you prefer.

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Apricot Hazelnut Sausage Stuffing Balls

Apricot Hazelnut Sausage Stuffing Balls

We don't really do sausage stuffing here in Newfoundland. Our poultry is almost always stuffed with what we call "dressing" which is basically just bread crumbs, onions and summer savoury. It is very popular indeed, especially with fries and gravy. In my travels south though, I have enjoyed sausage stuffing of several types and while I've mostly seen it cooked in a casserole dish, this method makes large meatballs for individual servings which I like very much. I froze a couple of the leftovers and thawed them for breakfast a few days later, sliced and fried quickly in a little butter which I enjoyed with scrambled eggs and toast.

This recipe is only a starting point really for this ides, you can mix up the nuts and dried fruits or omit one or the other. I've used bratwurst here for the sausage but your own favorites will do as well as changing up the herbs and spices. Many recipes are just good starting points and this one is an excellent example of that.

• 1 pound sausage meat, I've used bratwurst here
• 1/4 cup chopped bell pepper, red or orange
• 1/2 cup chopped dred apricote
• 1/2 cup toasted chopped hazelnuts
• 1 tsp herbs de provence ( or other dried herbs of your choice)
• 1/2 tsp freshly ground black pepper
• pinch salt
• 3 cloves minced garlic

Mix together well and then add:

• 2 cups freshly toasted croutons

Form into 3 inch balls and place on a baking sheet. Bake at 350 degrees F for about a half hour or until the internal temperature reaches about 185 degrees on a meat thermometer. Serve immediately.

Apricot Hazelnut Sausage Stuffing Balls

We don't really do sausage stuffing here in Newfoundland. Our poultry is almost always stuffed with what we call "dressing" which is basically just bread crumbs, onions and summer savoury. It is very popular indeed, especially with fries and gravy. In my travels south though, I have enjoyed sausage stuffing of several types and while I've mostly seen it cooked in a casserole dish, this method makes large meatballs for individual servings which I like very much. I froze a couple of the leftovers and thawed them for breakfast a few days later, sliced and fried quickly in a little butter which I enjoyed with scrambled eggs and toast.

This recipe is only a starting point really for this ides, you can mix up the nuts and dried fruits or omit one or the other. I've used bratwurst here for the sausage but your own favorites will do as well as changing up the herbs and spices. Many recipes are just good starting points and this one is an excellent example of that.

• 1 pound sausage meat, I've used bratwurst here
• 1/4 cup chopped bell pepper, red or orange
• 1/2 cup chopped dred apricote
• 1/2 cup toasted chopped hazelnuts
• 1 tsp herbs de provence ( or other dried herbs of your choice)
• 1/2 tsp freshly ground black pepper
• pinch salt
• 3 cloves minced garlic

Mix together well and then add:

• 2 cups freshly toasted croutons

Form into 3 inch balls and place on a baking sheet. Bake at 350 degrees F for about a half hour or until the internal temperature reaches about 185 degrees on a meat thermometer. Serve immediately.

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Chocolate Grand Marnier Sour Cream Coffee Cake

Chocolate Grand Marnier Sour Cream Coffee Cake

In anticipation of some weekend baking, here's an indulgent coffee cake that would work equally well at a special brunch or even as a Sunday dinner dessert with a little whipped cream on the side. The cake gets a little soaking of the orange flavored liqueur, Grand Marnier when it comes out of the oven and a little more in the chocolate truffle glaze on top but truthfully this is just to make it extra indulgent; the cake will work equally well without the addition of the alcohol.

Preheat oven to 350 degrees F. Grease and flour a 2 inch deep 9 inch baking pan; A spring form pan also works well.

Sift together and set aside:

• 1 3/4 cups flour
• 1 1/2 tsp baking powder

Cream together well:

• 1 cup butter
• 1 cup sugar

Beat in, one at a time:

• 3 eggs

Beat in:

• 2 tsp vanilla
• 1 cup sour cream

Fold in the dry ingredients and divide the batter in half. To one half fold in:

• zest of 1/2 an orange, finely minced

To the other half fold in:

• 1/4 cup cocoa
• 2 tbsp milk

Drop the batter by large spoonfuls randomly into the prepared pan, alternating between the chocolate and orange batters. Swirl slightly with the handle of a wooden spoon if you like for a more marbled effect.

Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Let the cake rest in the pan for about 15 minutes before poking the entire surface of the cake with a wooden skewer. Pour or brush on:

• 3 ounces Grand Marnier liqueur or other orange liqueur

Remove cake, right side up to a wire rack to cool completely.

When cool, top with truffle glaze.

For the truffle glaze melt together in a double boiler:

• 1 cup dark chocolate chips (I used 50% cocoa chips)
• 1 tbsp butter
• 3 tbsp whipping cream

When melted you can whisk in a small splash of Grand Marnier if you like. Spread over cooled cake and top with toasted chopped hazelnuts.

Chocolate Grand Marnier Sour Cream Coffee Cake

In anticipation of some weekend baking, here's an indulgent coffee cake that would work equally well at a special brunch or even as a Sunday dinner dessert with a little whipped cream on the side. The cake gets a little soaking of the orange flavored liqueur, Grand Marnier when it comes out of the oven and a little more in the chocolate truffle glaze on top but truthfully this is just to make it extra indulgent; the cake will work equally well without the addition of the alcohol.

Preheat oven to 350 degrees F. Grease and flour a 2 inch deep 9 inch baking pan; A spring form pan also works well.

Sift together and set aside:

• 1 3/4 cups flour
• 1 1/2 tsp baking powder

Cream together well:

• 1 cup butter
• 1 cup sugar

Beat in, one at a time:

• 3 eggs

Beat in:

• 2 tsp vanilla
• 1 cup sour cream

Fold in the dry ingredients and divide the batter in half. To one half fold in:

• zest of 1/2 an orange, finely minced

To the other half fold in:

• 1/4 cup cocoa
• 2 tbsp milk

Drop the batter by large spoonfuls randomly into the prepared pan, alternating between the chocolate and orange batters. Swirl slightly with the handle of a wooden spoon if you like for a more marbled effect.

Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Let the cake rest in the pan for about 15 minutes before poking the entire surface of the cake with a wooden skewer. Pour or brush on:

• 3 ounces Grand Marnier liqueur or other orange liqueur

Remove cake, right side up to a wire rack to cool completely.

When cool, top with truffle glaze.

For the truffle glaze melt together in a double boiler:

• 1 cup dark chocolate chips (I used 50% cocoa chips)
• 1 tbsp butter
• 3 tbsp whipping cream

When melted you can whisk in a small splash of Grand Marnier if you like. Spread over cooled cake and top with toasted chopped hazelnuts.

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Chocolate Angel Food Cake with Nutella Ganache Sauce

Chocolate Angel Food Cake with Nutella Ganache Sauce

I recently ran a poll on our Facebook Page asking fans to vote for a favorite dessert flavor that they would be most drawn to on a restaurant menu. Not surprisingly, chocolate outnumbered its nearest rival, lemon, with over twice as many votes. I promised our page fans a new chocolate dessert recipe in honor of their favorite flavor's victory and here it is, in all its gorgeous chocolate glory.

Originally Published Feb 23, 2012.

Chocolate Angel Food Cake

Sift together twice:

1 1/4 cups icing sugar (powdered sugar)
1/2 cup all purpose flour
1/2 cup cake flour
1/3 cup good quality cocoa

Beat to soft peaks:

12 egg whites
1/4 tsp salt
2 tsp vanilla extract
1 1/2 tsp cream of tartar

Gradually add, a couple of tablespoons at a time

1 cup sugar

Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.

Transfer the batter to an UNGREASED 10 inch tube pan.

Bake at 350 degrees for 50 -60 minutes or until the cake springs back to the touch at the center.


Angel-food cake needs to be cooled in the pan upside down. You can use a soda bottle in the center of the tube pan to keep the surface of the cake off the counter top or you can stack cookbooks 10 inches apart and let the edges of the pan rest on the books. This step is important so that the cake does not fall after baking.

When completely cooled, run a sharp knife around the outer edge and around the center post of the tube pan and gently shake the cake out of the pan onto a serving plate. Serve with warm Nutella Ganache Sauce and a garnish of freshly toasted chopped hazelnuts.


Nutella Ganache Sauce

Melt together until smooth

1/2 cup whipping cream
1/2 cup Nutella
1 cup chocolate chips

Serve warm over the cake. This also makes a terrific sundae topping.

Chocolate Angel Food Cake with Nutella Ganache Sauce

I recently ran a poll on our Facebook Page asking fans to vote for a favorite dessert flavor that they would be most drawn to on a restaurant menu. Not surprisingly, chocolate outnumbered its nearest rival, lemon, with over twice as many votes. I promised our page fans a new chocolate dessert recipe in honor of their favorite flavor's victory and here it is, in all its gorgeous chocolate glory.

Originally Published Feb 23, 2012.

Chocolate Angel Food Cake

Sift together twice:

1 1/4 cups icing sugar (powdered sugar)
1/2 cup all purpose flour
1/2 cup cake flour
1/3 cup good quality cocoa

Beat to soft peaks:

12 egg whites
1/4 tsp salt
2 tsp vanilla extract
1 1/2 tsp cream of tartar

Gradually add, a couple of tablespoons at a time

1 cup sugar

Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.

Transfer the batter to an UNGREASED 10 inch tube pan.

Bake at 350 degrees for 50 -60 minutes or until the cake springs back to the touch at the center.


Angel-food cake needs to be cooled in the pan upside down. You can use a soda bottle in the center of the tube pan to keep the surface of the cake off the counter top or you can stack cookbooks 10 inches apart and let the edges of the pan rest on the books. This step is important so that the cake does not fall after baking.

When completely cooled, run a sharp knife around the outer edge and around the center post of the tube pan and gently shake the cake out of the pan onto a serving plate. Serve with warm Nutella Ganache Sauce and a garnish of freshly toasted chopped hazelnuts.


Nutella Ganache Sauce

Melt together until smooth

1/2 cup whipping cream
1/2 cup Nutella
1 cup chocolate chips

Serve warm over the cake. This also makes a terrific sundae topping.

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Nut Meringue Cookies

Nut Meringue Cookies

Today's cookie could not be simpler and is a real treat for those who love sweet meringues and crunchy nuts. I've used ground hazelnuts in the cookies pictured but you can substitute any nut you like. These cookies seem more like candy and will melt in your mouth with a crispy sugary exterior and a slightly chewy interior when baked just right.

2 cups ground nuts
1 cup sugar
2 egg whites
1 tsp vanilla extract

Beat the egg whites and vanilla to soft peaks and slowly start beating in the sugar a table spoon at a time until all the sugar is incorporated and the meringue is light and fluffy. Very gently fold in the ground nuts. Drop by heaping teaspoonfuls, 2 inches apart on a parchment lined baking sheet.

Bake at 350 degrees F for 15 minutes until golden. Let rest on the sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Because meringues don't like humidity, I don't think these would freeze particularly well.

Nut Meringue Cookies

Today's cookie could not be simpler and is a real treat for those who love sweet meringues and crunchy nuts. I've used ground hazelnuts in the cookies pictured but you can substitute any nut you like. These cookies seem more like candy and will melt in your mouth with a crispy sugary exterior and a slightly chewy interior when baked just right.

2 cups ground nuts
1 cup sugar
2 egg whites
1 tsp vanilla extract

Beat the egg whites and vanilla to soft peaks and slowly start beating in the sugar a table spoon at a time until all the sugar is incorporated and the meringue is light and fluffy. Very gently fold in the ground nuts. Drop by heaping teaspoonfuls, 2 inches apart on a parchment lined baking sheet.

Bake at 350 degrees F for 15 minutes until golden. Let rest on the sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Because meringues don't like humidity, I don't think these would freeze particularly well.

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Bourbon Balls...or Rum Balls...or Brandy Balls...or...

Bourbon Balls...or Rum Balls...or Brandy Balls...or...

This is one of my favorite treats that Spouse makes at Christmas time. I'm partial to a drop of Scotch myself but I am not one to turn down many good spirits. These very simple treats are super easy to put together and you can make them in a number of variations to suit you own taste with your own favorite tipple. Use rum or another favorite spirit instead of the bourbon, change the hazelnuts to pecans or whatever you nuts you like. Add rye whiskey with chopped cherries or other dried fruits, brandy and white chocolate chunks, coconut with coconut rum, whatever you like and think would work well together to make your own signature version ; let your imagination and personal taste be your guide to what will become one of your favorite holiday treats too. These yummy morsels are also perfect for gift giving and should be made at least a day in advance to let the flavors meld together properly.

• 2 3/4 cups vanilla wafer crumbs
• 1 cup toasted, roughly chopped hazelnuts
• 1 cup icing sugar (powdered sugar)
• 4 tablespoons cocoa powder
• 3 tbsp dark corn syrup or honey
• 1 cup bourbon (or other favorite spirit)

Mix together well and roll into 1 inch balls. Place the balls on a parchment lined cookie sheet as you form them and chill in the fridge for at least an hour.

When balls are fully chilled, in a double boiler melt:

• 12- 16 ounces of good chocolate

Do not let the chocolate overheat. Melt it very gently over slowly simmering water. You want the chocolate just at its melting point before you dip the bourbon balls. Higher temperatures can cause the chocolate to develop white spots when it's fully cooled. Keep the chocolate over the hot water even when you remove it from the stove. I simply use two forks to roll the balls around in the chocolate one at a time; the fork also allows excess chocolate to drip easy away. Drop onto a parchment or waxed paper lined cookie sheet and let the chocolate cool at room temperature. Store the balls in an airtight container.

Bourbon Balls...or Rum Balls...or Brandy Balls...or...

This is one of my favorite treats that Spouse makes at Christmas time. I'm partial to a drop of Scotch myself but I am not one to turn down many good spirits. These very simple treats are super easy to put together and you can make them in a number of variations to suit you own taste with your own favorite tipple. Use rum or another favorite spirit instead of the bourbon, change the hazelnuts to pecans or whatever you nuts you like. Add rye whiskey with chopped cherries or other dried fruits, brandy and white chocolate chunks, coconut with coconut rum, whatever you like and think would work well together to make your own signature version ; let your imagination and personal taste be your guide to what will become one of your favorite holiday treats too. These yummy morsels are also perfect for gift giving and should be made at least a day in advance to let the flavors meld together properly.

• 2 3/4 cups vanilla wafer crumbs
• 1 cup toasted, roughly chopped hazelnuts
• 1 cup icing sugar (powdered sugar)
• 4 tablespoons cocoa powder
• 3 tbsp dark corn syrup or honey
• 1 cup bourbon (or other favorite spirit)

Mix together well and roll into 1 inch balls. Place the balls on a parchment lined cookie sheet as you form them and chill in the fridge for at least an hour.

When balls are fully chilled, in a double boiler melt:

• 12- 16 ounces of good chocolate

Do not let the chocolate overheat. Melt it very gently over slowly simmering water. You want the chocolate just at its melting point before you dip the bourbon balls. Higher temperatures can cause the chocolate to develop white spots when it's fully cooled. Keep the chocolate over the hot water even when you remove it from the stove. I simply use two forks to roll the balls around in the chocolate one at a time; the fork also allows excess chocolate to drip easy away. Drop onto a parchment or waxed paper lined cookie sheet and let the chocolate cool at room temperature. Store the balls in an airtight container.

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