Please note, this giveaway is now closed. It’s December! I love December. The snow, the music, the colors, the holiday spirit. I have so many Christmas dessert ideas this year and hopefully, I’ll get a chance to bake them all and share them with you.
People always seem a lot more generous and cheerful in December. The last few weeks, I’ve been planning on doing something for my readers. I woke up one day with the idea of 12 days of giveaways. Yes, 12! Why 12? Because I love “The 12 days of Christmas” song.
For the next twelve days, stop by for a different giveaway. Some of the giveaways are ones by me, some are ones sponsored by companies I personally contacted, and some are sponsored by companies which contacted me.
In honor of the first giveaway, I made these Nutella cream horns pictured above. I love Nutella and I’m always looking for new ways to use it. I saw the recipe on Christine’s recipes and marked it as one I had to try. Then I went and bought some cream horn molds since I didn’t have any, just so I could make these beauties!
The bread is soft and a little bit sweet. The Nutella cream filling is light and complements the bread perfectly. I had some trouble with the piping. They piped fine, but once I laid the horns down, the filling started to droop down. You can find the recipe for these at the bottom of this post.
So what does my dessert have to do with the first giveaway? Well it has nutella..and Nutella is made of chocolate and hazelnuts…and hazelnuts are sold in bulk at Oh! Nuts.
To kick off the holiday giveaways here is giveaway number 1:
On the first day of giveaways, Kirbie’s Cravings gave to me, twenty-five dollars from Oh! Nuts.
Oh! Nuts is an online company where you can buy nuts, dried fruit, and chocolate. They offer a large of variety of products that you can’t find at your local store like raw macadamia nuts and Siirt Turkish pistachios.
I was first introduced to Oh! Nuts when they contacted me last year and let me sample some products for free. I chose to try some whole hazelnuts and ground hazelnuts. I was shipped a one pound bag of each. I made some really yummy treats with the nuts, including a hazelnut loaf cake, hazelnut sandies, and hazelnut Russian tea cakes.
Since then I’ve tried some other products from Oh! Nuts. Recently I tried their dried guava slices which I really love because they have no added sugar. Just pure guava and I love guava. I also tried their raw macadamia nuts, and I really like the different texture of the raw nut.
Oh! Nuts contacted me to see if I would host a giveaway, giving one of my readers a $25 certificate to try products from Oh! Nuts. Of course, I readily agreed. I will choose a winner by generating a random number through random.org based on all the entries. The contest runs until midnight PST December 13, 2010. Good luck! Here’s how to enter:
1. Go to the Oh Nuts Christmas gift baskets page. Choose your favorite Christmas Gift and leave a comment on this blog post with the name and url of the gift you like the most.
Two additional entries:
Follow @ohnuts and @kirbiecravings and Tweet the following:
For those interested in making these Nutella cream scones, you’ll find my modified recipe below. I changed a few minor things in the bread recipe, and I reworked the nutella cream because the original one didn’t come together right for me and was too sweet. I also changed the directions because the original directions use a bread machine, which I did not.
Nutella cream filling:
6. Brush whisked egg on surface (I used the other half of my large egg here). Bake in a pre-heated 180C (356F) oven for 13 to 15 minutes, until the tops turn a golden brown. Remove from the oven and transfer onto a wire rack. Let cool completely. Remove the cream horn moulds.
Nutella Cream Horns
- 210 g bread flour
- 56 g cake flour
- 42 g caster sugar
- ½ tsp salt
- 2 tsp instant yeast
- 1/2 of 1 large whisked egg
- 85 g milk
- 84 gm tangzhong (see note)
- 22 gm unsalted butter melted
- Nutella cream filling:
- 1 cup heavy whipping cream
- 2½ tbsp Nutella
- In the stand mixer bowl, combine salt, sugar, bread flour, cake flour and instant yeast. Make a well in the center and add in the wet ingredients (milk, egg, tangzhong).
- Fit the dough hook attachment on your stand mixer and begin mixing on medium speed. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
- When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.
- Then gather up the dough and put it in a bowl greased with oil. Cover with plastic wrap or a wet paper towel. Let it proof until double the size, about 40 minutes.
- Transfer the dough to a clean surface. Deflate and divide into 9 equal portions. Knead into ball shapes. Cover with plastic wrap, and let rest for 15 minutes.
- Roll dough out to form long rope. Wrap the dough around a cream horn mould, starting at the tip. You should be able to wrap it approximately 5 times. Place on a baking tray lined with baking paper. Repeat this step with the rest of the dough. Let proof for the 2nd round, about 40 minutes.
- Brush whisked egg on surface (I used the other half of my large egg here). Bake in a pre-heated 180C (356F) oven for 13 to 15 minutes, until the tops turn a golden brown. Remove from the oven and transfer onto a wire rack. Let cool completely. Remove the cream horn moulds.
- Prepare the filling. Use an electric mixer to beat the whipping cream and Nutella until stiff peaks form. Then gather cream into piping bag to pipe.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.