Nibbles & Bits

Small bites from a life revolving around my sweet family, a love of cooking, and all things good.

I'm Ali. Email me at akoper (AT) outloook (DOT) com
When your baby is born on Valentine’s Day, you have no choice but to serve heart-shaped treats to celebrate his birthday.
(Vegan) Chocolate-Hazelnut Swirl Buns
For the choc-hazelnut filling (from Brown-Eyed Baker)
2 cups hazelnuts
1 cup powdered sugar
1/3 cup cocoa powder
1-2 tablespoons neutral vegetable oil
1 teaspoon vanilla
pinch of salt
Toast hazelnuts, remove skins (I do the kitchen towel method as taught by my mom). Whir and whir and whir in food processor until smooth. Add remaining ingredients and process for a couple of minutes until again smooth.

For the dough:
2 1/4 t yeast
1/3 cup sugar
1 1/4 cup warmed almond milk
2/3 cup vegan margarine, melted
4 - 4 1/2 cups flour
1 teaspoon salt
Combine almond milk, yeast and sugar and let sit for a few minutes until foamy
In bowl of standing mixer, or large mixing bowl, stir together the flour and salt. Add the almond milk/yeast mixture and the melted margarine. Stir to combine, then knead for about 5 minutes with a dough hook till dough cleans the sides of the bowl and is smooth and elastic. Knead up to 10 minutes if by hand.
Place dough in large buttered bowl, cover, and let rise for about an hour.
Roll the dough out into a rectangle, about 1/4” thickness. Spread the chocolate mixture over it. Roll each of the two long sides in toward the middle - as though making a cinnamon roll but two coils to make a heart. Cut into 1” rolls, pinch the center to form heart. Place on greased baking sheet and cover, let rise another hour. Bake at 400 degrees for about 15 minutes.

When your baby is born on Valentine’s Day, you have no choice but to serve heart-shaped treats to celebrate his birthday.

(Vegan) Chocolate-Hazelnut Swirl Buns

For the choc-hazelnut filling (from Brown-Eyed Baker)

2 cups hazelnuts

1 cup powdered sugar

1/3 cup cocoa powder

1-2 tablespoons neutral vegetable oil

1 teaspoon vanilla

pinch of salt

Toast hazelnuts, remove skins (I do the kitchen towel method as taught by my mom). Whir and whir and whir in food processor until smooth. Add remaining ingredients and process for a couple of minutes until again smooth.

For the dough:

2 1/4 t yeast

1/3 cup sugar

1 1/4 cup warmed almond milk

2/3 cup vegan margarine, melted

4 - 4 1/2 cups flour

1 teaspoon salt

Combine almond milk, yeast and sugar and let sit for a few minutes until foamy

In bowl of standing mixer, or large mixing bowl, stir together the flour and salt. Add the almond milk/yeast mixture and the melted margarine. Stir to combine, then knead for about 5 minutes with a dough hook till dough cleans the sides of the bowl and is smooth and elastic. Knead up to 10 minutes if by hand.

Place dough in large buttered bowl, cover, and let rise for about an hour.

Roll the dough out into a rectangle, about 1/4” thickness. Spread the chocolate mixture over it. Roll each of the two long sides in toward the middle - as though making a cinnamon roll but two coils to make a heart. Cut into 1” rolls, pinch the center to form heart. Place on greased baking sheet and cover, let rise another hour. Bake at 400 degrees for about 15 minutes.

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  14. nosmokewithoutpryor said: YUMMMMM!
  15. fallendemon1998 reblogged this from nibblesandbits and added:
    Omg this looks soooo good!!!
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