Hazelnut Mocha Eclairs

 

Once you try these, especially the filling, you’ll be in heaven.  They make a special ending to a meal or treat to afternoon coffee clutch.

         

Hazelnut Mocha Eclairs

Hazelnut Mocha Eclairs

         Carol Witczak                                                                   Tinley Park, Illinois

 

 Hazelnut Mocha Eclairs Recipe

Hazelnut Mocha Eclairs

½ cup water

½ cup 2% milk

½ cup butter, cubed

1 Tbsp. sugar

¼ tsp. salt

1 cup flour

4 Eggland’s Best Eggs

Filling:   1 Tbsp. instant coffee granules

1 Tbsp. boiling water

2 cups heavy whipping cream

¼ cup confectioners’ sugar

½ cup chopped hazelnut, divided

Topping:    ½ cup milk chocolate, melted

In a large saucepan, bring the water, milk, butter, sugar and salt to a boil.  Add flour all at once and stir until smooth balls forms.  Remove from the heat; let stand for 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

Transfer to a heavy duty resealable plastic bag; cut a 1 inch hole in one corner of bag.  Pipe 3 inch strips about 3 inches apart on greased baking sheet.    Bake at 400 F. for 10 minutes.  Reduce heat to 350 F.; bake 15-20 minutes longer or until golden brown.

For filling, dissolve coffee granules in boiling water; cool.  In a small bowl, beat cream and confectioners’ sugar until stiff peaks forms.  Fold in coffee mixture and ¼ cup hazlenuts.  Refrigerate.

Fill the eclairs just before serving; replace tops.  Spread with melted chocolate.  Sprinkle with remaining hazlenuts.  Refrigerate leftovers.              14 servings

(Recipe for Hazelnut Mocha Eclairs came from Taste of Home (tasteofhome.com)

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Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

 

It’s hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel.  I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family.

        Brenda Ruse                                                                       Truro, Nova Scotia

 

Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch pan size)

1 package (14 oz.) caramels

¼ cup evaporated milk

1 ¼ cups coarsely chopped pecans

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 Eggland’s Best Eggs, lightly beaten

2 oz. unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions.  Spread into a greased 9 inch springform pan.  Place on a baking sheet.  Bake at 350 F. for 20 minutes.  Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt caramels with milk.  Pour over brownie crust; sprinkle with pecans.  In a large bowl, beat cream cheese and sugar.  Add eggs; beat on low speed just until combined.  Stir in melted chocolate.  Pour over pecans.  Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.  Refrigerate leftovers.             12 servings

 

(Recipe for Caramel Fudge Cheesecake came from tasteofhome.com)

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