ach side.
For the nougat:
Combine the peanut butter
ently heat the coffee and nougat in a small saucepan until
n the chocolate and the nougat, stirring until it melts. Allow
ilk chocolate covered caramel and nougat candy bars with 1/2
Melt nougat and chocolate together in double boiler. (If you don't have a double boiler, bring about 1 cup water to boil in medium saucepan and then stick a bowl over the boiling water--works just as well!).
When mixture is completely melted together, stir in nuts, fruit, and zest.
Line a bread loaf pan with waxed paper and pour mixture into it.
Let harden for a few hours in the fridge before removing from loaf pan.
Cut into slices before serving.
ilk chocolate covered caramel and nougat candy bars and 1/2
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
irm.
Fold whipped cream, nougat and cranberries into churned custard
Grease and line an 8x12 inch rimmed baking tray with parchment paper, extending paper 2 inches over sides.
Stir chocolate, condensed milk and butter in a large saucepan over low heat until smooth. Remove from heat and stir in nougat. Transfer to prepared pan, smooth surface with a wet spatula and chill for 3 hours, or until firm. Cut into bars to serve.
Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and honey then fold in remaining egg whites. Transfer to an 8x4 inch loaf pan. Cover with foil and freeze for 3 hours, or until firm.
Meanwhile, to make orange honey syrup, bring all ingredients to a boil. Reduce heat and simmer for 2 mins.
Let semifreddo sit at room temperature for 10 mins to soften slightly before serving with syrup.
Fold in whipped cream, then nougat and 3/4 cup of
Simple syrup: combine the water and
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
nd parmesan separately.
FOR SIMPLE TOMATO SAUCE: Pulse the tomatoes
50\u00b0.
To make Simple Oatmeal Cookies: Mix the flour
e).
To make the simple vanilla buttercream:
In the
eaves. Add lime juice and simple syrup and muddle until the
To prepare a simple syrup combine equal amounts of sugar and water in a small saucepan. Heat until the sugar is fully dissolved and the liquid is clear. Cool and store in a clean container. You can use this for other recipes so make a batch.
To prepare the drink, mix the syrup, tequila juice and ice cubes in a large glass and stir.
Fill the glass to the edge with the seltzer water.
ith the spatula. Pour the nougat onto the prepared baking sheet