Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread
Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.


StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks


For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel

Maple Brown Sugar Buttercream

Maple Brown Sugar Buttercream


Simply delicious with subtle molasses flavour from the dark brown sugar and a little hint of maple from 3 tablespoons of pure Canadian maple syrup this buttercream is terrific atop a cake or cupcakes and will definitely be the filling in my next macaron foray.

This recipe is from Layered baking book by Tessa Huff.  It is full of great recipes for cakes with chapters like ‘Classic Cakes’, ‘Chocolate Cakes’ and ‘Whimsical Cakes’ plus a variety of frostings! layerd-by-tessa-huff

Maple Brown Sugar Buttercream

1/2 cup plus 2 tablespoons egg whites

1 cup firmly packed brown sugar

1 tsp vanilla extract

1 cup unsalted butter, room temperature

3-4 tablespoons pure maple syrup

In the bowl of a stand mixer, whisk together the egg whites and brown sugar.  Place over a double boiler and bring the egg/sugar mixture to 160F, whisking occasionally.

Remove bowl from double boiler and put on stand mixer.  Using whisk attachment and on medium-high speed beat the mixture until cool and medium-stiff peaks form.  This will take about 10 minutes.  (You need to make sure this mixture is cool before adding butter.  I waited about 10 minutes before I started whisking my egg mixture to cool it off slightly!)

On a low speed add in the butter in tablespoon increments and the vanilla, mixing well after each addition of butter.  This will take about 8-10 minutes.  Add in the maple syrup. Increase mixer to high and whip for a minute or two.  If mixture looks curdled just keep mixing as it will come together nicely when cool enough.

Note: In Layered they say to switch from whisk to the beater once you begin adding the butter.  I find using the whisk attachment works as well through the whole process.




Oatmeal Chocolate Caramel Macadamia Nut Cookies

Oatmeal Chocolate Caramel Macadamia Nut Cookies

oatmeal-chocolate-caramel-macadamia-nut-cookiesChocolate chip cookies never go out of style.  The choices are seemingly endless.  Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.

Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe.  This makes one large round you cut into wedges once cool.  The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.

You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like.  Instead of macadamia nuts use pecans or peanuts.

No mixer required for these babies.  You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.

Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza

Preheat oven to 375F.  Parchment line a cookie sheet.  Makes approx. 12 wedges.


3/4 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

6 tablespoons butter

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 egg

2 teaspoons vanilla

1 cup large flake oats

3/4 cup chocolate caramel chips

1/2 cup macadamia nuts (rough chopped)


Mix flour, baking soda and salt together in a medium bowl.  Measure out oatmeal and set aside with flour.

In a 3-litre saucepan melt butter over low heat.  (Or melt butter in microwave in a large microwave safe bowl.)  Remove from heat and whisk in both sugars.  Whisk in the egg and vanilla.

mix-ingredients-in-a-saucepanMix in the flour mixture and blend then mix in oatmeal and blend.  Fold in chocolate caramel chips and nuts.

cookie-dough-ready-to-bakeSpread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.

Cool and cut the cookie into 12 wedges.oatmeal-chocolate-caramel-macadamia-nut-cookies


Maple Pecan Scones ( Tea for 2)

Maple Pecan Scones ( Tea for 2)

maple-glazed-maple-pecan-sconesNeed a treat for 2?  This flaky and moist scone recipe is scaled to make 4 perfect maple-pecan goodies topped with a super simple glaze.

Whether you need a little comfort food like I did this morning to offset a week of illness or a little treat to enjoy with your morning coffee or tea or just love a great scone this is the recipe for you.

maple-pecan-scone-ingredientsA few  basic ingredients you probably have in your kitchen and a food processor and you are good to go.  Even without a food processor you can whip these up in minutes.  Enjoy your first cuppa tea/coffee while they bake and kick back with a warm maple pecan scone with maple glaze sipping on your second!

The only thing that would possibly improve on these would be enjoying them with a friend while wrapped up in cozy clothes on this cold Ontario day.



Maple-Pecan Scones

Serves 2 – makes 4 scones.  Recipe from America’s Test Kitchen.

Preheat oven to 375F. Parchment line a baking sheet.


1/2 cup heavy or whipping cream

2 1/2 tablespoons pure maple syrup (divided)

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 1/2 tablespoons butter, COLD, cut into 1/4-inch pieces

1/4 cup pecans, toasted and chopped

3 tablespoons icing sugar


Combine cream and 1 1/2 tablespoons maple syrup in small bowl and set aside.

In a food processor pulse the flour, baking powder and salt to combine.  Sprinkle the butter on top and pulse 6-10 times until mixture resembles coarse meal with some pea sized pieces of butter.

dough-ready-to-kneadEmpty flour/butter mixture into a medium bowl and add in the cream/maple syrup.  Using a rubber spatula stir together until a dough begins to form.

Turn out to lightly floured surface and knead together until a sticky ball of dough forms.  Pat out to approximately 3/4-inch thick round and use a bench scrapper to cut into 4 equal portions.  Place slightly apart on baking sheet and bake 20-25 minutes until brown on bottom and golden on top.  Remove from oven and cool before glazing.

For Glaze – combine 3 tablespoons of icing sugar and the remaining tablespoon of maple syrup.  Drizzle on scones.




Pound Cake – Easy, Breezy and Beautiful

Pound Cake – Easy, Breezy and Beautiful

img_20161211_194937307-2Simple, sweet and stunning!  This ‘Classic Pound Cake’ from Bake from Scratch’s Cake issue is delicious and baking it in my new Nordicware Fleur de Lis pan takes it from blah to fab even with no drizzle or embellishments.img_20161212_100150326-2

A word to the wise, don’t bake this cake when you’re in a rush, as it needs about 2 hours of baking time in a low oven (300F).  My bundt pan had a 10-cup capacity so I filled 2 individual bundt pans with my leftover batter.  This way you have a little taste tester or a little treat for yourself.

This recipe is delicious.  Dense and flavourful as well as moist it presents beautifully when baked up in a pretty pan and can be left unadorned or would take well to a dusting of icing sugar or sweet cocoa powder.

This cake has no leavening agent so don’t be alarmed.  Make sure to spend at least 6-8 minutes beating your room temperature butter with the sugar in order to create the lightness you need in this cake.  You could also change up the vanilla to almond flavouring or even add in some orange zest.

Classic Pound Cake

Preheat oven to 300F and spray a 15-cup bundt pan using spray with flour.


1 1/2 cups unsalted butter, room temperature

3 cups granulated sugar

7 large eggs

3 cups all-purpose flour

1/4 teaspoon salt

1 cup whipping cream

1 1/2 teaspoons vanilla extract


In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 6-7 minutes. Scrape down beaters and bowl a couple of times during mixing.

Add in eggs, one at a time, beating well after each addition.

In a medium bowl, sift together the flour and salt.  Add the dry ingredients into the creamed mixture alternately with the whipping cream, starting and ending with the flour mixture.  Beat just until ingredients are combined after each addition.  Stir in vanilla.

Spoon batter into prepared pan and bake for 1 hour.  Cover loosely with foil, and bake an additional 45-55 minutes more, until toothpick inserted in centre comes out clean.

Cool in pan for about 15 minutes and then remove from pan and cool completely.  Garnish with icing sugar if desired.



This would be a terrific holiday dessert for this Christmas season.  Enjoy!

Classic Lindt Shortbread


This simple shortbread recipe is from the 2016 Lindt Holiday magazine.

img_20161203_122205053-2With only 5 ingredients, which you probably already have on hand, plus some Lindt chocolate, you will be able to bake these up quickly.  I had a 300 gram bar of Lindt Dark chocolate so I used the individual squares to top my shortbread.  If you use the 100 gram bars the squares topping your cookies will be thinner but larger.  Use square, round or shaped cookie cutters for interest or fun. These are delicious no matter what their shape!

Once your dough is prepared the recipe calls for refrigerating for approximately 10 minutes.  My dough was soft but firm enough to roll out and not be sticky so I skipped this step.  If your butter was too soft you may need to put dough in fridge before rolling and cutting.

Sprinkle with a little sea salt if desired.

Grab your mixer, put your butter on the counter to soften and choose your chocolate.  Time to start your holiday baking.  Whether you share or not is up to you!

Classic Lindt Shortbread

Preheat oven to 325F.  Line 2 baking sheets with parchment. Makes approx. 24 cookies.

1 cup unsalted butter, softened

1/2 cup packed brown sugar

1/2 tsp vanilla extract

2 1/2 cups all-purpose flour

3 bars (100 grams) Lindt Excellence 70% Dark Chocolate (or chocolate of your choice)

Maldon sea salt


Cream together butter, sugar and vanilla until light and fluffy (this will take several minutes and scrape down your bowl and beaters at least once during the process).

Stir in the flour, 1/2 cup at a time, and mix until all flour is incorporated and dough forms ball.  Cover and refrigerate for 10 minutes.

Lightly flour your work surface and roll out dough until about 1/2 inch thick.  Use 2-inch square cutter and cut into 24 pieces.

Transfer dough to prepared cookie sheet about 1 1/2 inches apart and top with 1 square of chocolate.

Bake for 12-15 minutes until cookies begin to brown.  Remember to rotate your pans 1/2 way through the baking time to ensure even baking.  Remove from oven and sprinkle with sea salt if using.

Cool completely.






Quick Cheese Biscuits

Quick Cheese Biscuits

cheesy-biscuitsThis incredibly easy recipe is a hit! No need to knead with these cheesy biscuits. Super simple and dropped from a 1/4 cup measure onto a cookie sheet, it doesn’t get any easier to make biscuits than with this recipe.

I have been told it mimics the Red Lobster biscuits and when I baked these for a staff function almost everyone asked where they could ‘buy’ them.

I’m a little late to post this recipe as I promised last week but my sister, niece and I spent a few days in N.Y.  My main goal while in N.Y. (well maybe second after hitting the shoe floor at Macy’s) was to find as many New York bakeries as possible. I consider vacation (whether it is short or long) to be a sugar free-for-all.  Probably not a healthy way to vacation but I did manage to visit Bouchon Bakery, Buttercup Bakery, Fat Witch Bakery, Eleni’s Bakey, Sarabeth’s (where they filmed the ‘croissant’ scene in the movie It’s Complicated) and Magnolia.  Luckily the Naked Cowboy picked me up and proposed to me prior to all my sampling!!

Although I was swayed by his hollow guitar filled with $5 bills I just couldn’t abandon my duties as a blogger to be just another notch on his tightie whities!  He did write his phone number on my postcard just in case I changed my mind and decided to come back to him.

OK, back to the biscuits!  You can adjust the size of these scrumptious biscuits to larger or smaller just adjust your baking time.

Quick Cheese Biscuits

Preheat oven to 425F.  Parchment line or grease a large baking sheet.

1 3/4 cups all-purpose flour

4 tsp baking powder

1 tablespoon sugar

1 tablespoon dried parsley

1/2 tsp salt

1/2 tsp garlic salt

1/4 cup, cold butter, cubed

1 cup shredded old cheddar cheese

1 cup milk


In a large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder.

Using a pastry blender or 2 knives and cut in butter until the mixture resembles coarse crumbs.

Add cheese and milk.  Mix with a fork until a ragged moist dough forms.

Drop by 1/4 cupfuls onto prepared baking sheet about 2 inches apart.

Bake in centre of oven until lightly browned, about 13-15 minutes.



Quick Cheese Biscuits complete! Although it looks like I somehow lost the battle with the flour…