Used hazelnuts

large egg • oil (I used olive oil) • baking powder • sea salt • vanilla extract • powdered egg white • nut flour (I used hazelnut) • protein powder (I used unflavored) • fiber such as psyllium husk • Almond milk • Neutral spray oil (I used grapeseed oil)

For the filling: • used espresso grounds, reground again to finer powder, 50 grams • coconut butter, warmed to 85F degrees • Peruvian cacao powder 220 grams (amazon) • Heavy cream, warmed to 85F degrees • California Mountain honey, warmed to 85F degrees • Home Made Grand Marnier (see recipe) • Home made Vanilla Concentrate (see recipe) • Sea salt • shaved truffles (amazon) • For the coating: • crushed hazelnuts or chocolate sprinkles, or Tbs cacao powder

chocolate hazelnut spread, I used nutella • refrigerated pie crusts

For Crust • cups buttercookies, crushed, I used Pepperidge Chessman butter cookies • melted butter • For Hazelnut Chocolate Mousse • hazelnut milk chocolate bars, crushed, I used Lindt classic recipe milk chocolate with roasted hazelnut bars • heavy whipping cream • vanilla extract • For Garnish • shaved hazelnut chocole bar,as needed • whipped cream as needed for serving

nuts (I used hazelnuts, almonds & nuts) • softened butter • sugar • Vanilla extract • Zest of 1 lemon • APF • baking powder • Cold water (as needed) • k whole-milk ricotta • sugar (approx.) • eggs • Zest of 2 lemons •

2% reduced fat milk • all purpose flour • granulated sugar • salt • unsalted butter, melted • vanilla extract • large eggs • some butter for the pan • powdered sugar for dusting (optional) • desired fillings (I used hazelnut spread and fresh strawberries 🍓- optional)

washed and dry apples • wood sticks • Kraft caramel bits bags • nestle creamer I used hazelnut

softened butter • sugar (i used mix of brown and white sugar) • room temp egg • all purpose flour • salt • hazelnut instant coffee (optional) • vanilla extract (i chose coffee to vanilla) • chocolate chunks (or chip, anything) • chopped almond (coarsely)

★ Cake flour • ★ Baking powder • Pure cocoa • Almond powder • Hazelnut paste (praliné noisettes) • Sugar (I used soft light brown sugar) • Egg whites • Unsalted butter, melted • Chocolate coating • squares White chocolate

bananas, peeled • fresh ripe strawberrys, sliced • fresh ripe peaches, peeled, pits removed and sliced • fresh blueberries • scoops ice cream, any flavor I used chocolate chip • maraschino cherrys • fresh whipped cream • recipe my Hot Fudge Sauce, recipe attached in direction step step #4 • recipe my Salted Caramel Sauce, recipe attached in direction step #4 • chopped nuts, optional, I served chopped hazelnuts on the side for those who wanted them

whole milk • hazelnut or other flavor coffee creamer or half and half • cornstarch+ 3 more to add at end • cold water • cocoa powder I used nestle..some people put cinnamon in their's but that's optional I dont.. • powdered sugar • top with whipped cream if desired

nuts – I used blanched/whole almonds and hazelnuts • ground almonds • dark chocolate (50-70%), chopped • unsalted butter, cubed • sugar • medium eggs, separated • good quality cocoa powder • baking powder • medium orange coarsely zested (1 tsp) • salt • Vin Santo (optional) • icing sugar to dust

cake flour • baking powder • salt • instant coffee (I used Nescafé Ricoffy) • soft margarine • Chocnut chocolate and hazelnut spread (you can use Nutella) • sugar • milk • concentrated vanilla flavoring

double cream • condensed milk - 397g to 400g • honey - the runny kind is best • dark chocolate and nut bar (I used hazelnut) • salt flakes or sea salt

egg whites - 2 large ones • caster sugar • hazelnuts or almond flour • icing sugar • Food colouring - I used 1 tsp of freeze-dried pink pitaya powder

gluten and dairy free pastry I used JusRol • egg beaten • dairy free chocolate and hazelnut spread • icing sugar optional

panettone, I used a chocolate chip one • amaretto biscuits • caster sugar • melted and cooled butter • cocoa powder • milk or liquor of your choice • roasted nuts - I used hazelnuts leftovers from another recipe

oats, • scoop-25g chocolate protein,(I used PhD nutrition brand), • banana sliced lengthwise into halves, • medium egg, beaten, • unsweetened almond milk or milk, • baking powder, • cocoa powder, • honey, • hazelnut chocolate spread (sugar free if possible), melted, • raw cacao nibs • small cast iron skillet • Spray oil such as Frylight

dark chocolate • unsalted butter • light brown sugar • large eggs (separate whites and yolks) • plain flour (sifted) • baking powder & soda • salt • milk • vanilla extract • room temp butter (i used unsalted) • icing sugar (alter for sweetness) • nutella •

Flour • Milk • Egg • Baking Powder • Salt • Sugar * • Flavours of Choice ** • If you're not drizzling pancakes with honey or syrup, use 2Tbp • * I used vanilla, strawberry, mocha and hazelnut

Pasta - cooked according to the type you’re using; i used orecchiette today - keep some of the cooking water to add • asparagus - snap the woody ends off and then cut into 3cm slices (after snapping the ends off, this was just over 300g) • peas • Some water • olive oil - + extra • wet garlic bulb sliced or 2-3 cloves garlic, peeled and crushed • Zest from 1 lemon (or even 2) • Juice of 1/2-1 lemon • chopped leafy herbs - today i used parsley and wild garlic; mint would be good too • Butter (can be vegan) - optional • Sea salt and black pepper • toasted pinenuts or crushed hazelnuts

Sweet Potatoes • Parmesan cheese (additional 1 tbsp for sprinkling) • flour • egg yolks • nutmeg • Jug of water • butter • Chicken stock (vegetable stock can be used if you're vegetarian) • Sage leaves • Coriander • Pine nuts • Garlic cloves •