Posts Tagged ‘Nutella’
My phone stinks. Not because it is a dumb phone (I actually don’t really feel the need for a smart phone), but due to the fact that I can text on it all day long without any trouble yet the second I try to talk on the phone, after 5 minutes it decides to go from 100% battery to 0% and shuts off without even a low battery warning beep. Many conversations have been abruptly cut off, likely with me cursing at my phone as it dies (hopefully it dies fast enough that no one hears). Of course it then sits off for a couple minutes and when it finally comes back it has full power again. WTF!? Therefore, the only way I can talk on my phone is if it is plugged into its charger. I think I need to hunt down a new battery, and hopefully that will fix the issue.
In baking-related weather news, Friday we had a break in the heat and humidity but the next day it went right back to almost normal for this time of year. It’s not quite as hot but it’s still muggy so that means you get another no bake recipe today! It’s puppy chow with a s’mores twist, made with graham cereal instead of chex and then chocolate and marshmallows are mixed in before dusting with powdered sugar. Plan to lose self control.
Two years ago: Banana Foster Cream Pie
S’MORES PUPPY CHOW
Makes about 8 cups
1 cup semi-sweet chocolate chips
1/2 cup Nutella
1-1/2 cups mini marshmallows
6 cups Golden Grahams cereal
1-1/2 cups powdered sugar
- Line a large baking sheet with wax paper, set aside.
- In a large saucepan, melt the chocolate chips and Nutella on low heat. Constantly stir to avoid the chocolate from burning. Once completely melted, add in 3/4 cup marshmallows. Stir them into the chocolate mixture until they begin to melt, then remove pan from heat.
- Stir in Golden Grahams Cereal and the other 3/4 cup marshmallows. Stir until each piece is covered then pour evenly onto prepared baking sheet. Sift the powdered sugar in small batches onto the cereal mixture and mix every time to incorporate and evenly coat. Break up larger pieces while mixing. Allow to cool then enjoy.
World Nutella Day is probably my second favorite food holiday next to Peanut Butter Day. If there was a holiday celebrating their union together I would be there rejoicing. That being said, you would think I was setting up the intro to a peanut butter and Nutella recipe but no, today is all about Nutella. Well, pecans and Nutella.
These bars taste just like pecan pie but have a bit of Nutella smeared in them for some extra flavorful fun. Topped with some vanilla ice cream and I’m ready to dig in! How will you be celebrating World Nutella Day?
Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare February 5th “World Nutella Day 2013″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
Other Nutella recipes you might enjoy:
- Amaretto Chocolate Cheesecake
- Banana Ice Cream Nutella Sandwiches
- Brownie Fruit Pizza
- Homemade Hazelnut Chocolate Spread (Nutella)
- Nutella Chunk Cookies
- Nutella Cream Cheese Swirl Heart Brownies
- Nutella Fruit Dip
- Nutella Mousse
- Nutella Rice Krispies Treats
- Nutella Smoothie
- Nutella Swirled Banana Bread Snack Cake
- Nutella Waffles with Raspberry Syrup
- Peanut Butter, Banana & Nutella Bars
- Pumpkin Nutella Mini Cheesecake Bites
- Salted Nutella Peanut Butter Thumbprint Cookies
- Strawberry Nutella Bread Pudding
One year ago: Nutella Chunk Cookies
Two years ago: Nutella Rice Krispies Treats
NUTELLA PECAN PIE BARS
Makes 24 bars
1-1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed brown sugar
3 Tbsp unsalted butter
3/4 cups brown sugar
1/2 tsp salt
1/2 cups light corn syrup
1 tsp vanilla extract
1-1/2 cup pecans, chopped
1/2 cup chocolate hazelnut spread, such as Nutella
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
- For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
- For the filling, melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read thermometer. Remove from the heat and whisk in pecan pieces.
- Into the bottom of the pre-baked crust, smear the 1/2 cup of Nutella over the bottom evenly. Pour filling evenly over the baked crust and bake for 25-30 minutes or until set.
- Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
Are any of you members of a gym? I am asking because even though I absolutely adore my gym (especially the group classes like Piyo and Spin), the fact that I have to call an entire month in advance if I want to freeze my account for a lower monthly rate is a bit much. Who starts planning everything they need to get done over a month before they go somewhere? Or maybe instead I should be wishing for a Lifetime Fitness near where I will be staying. Ugh, guess I’m going to be doing a lot of treadmill/outdoor running and DVD workouts.
But anyway… As I told you yesterday, I embarked on a journey through the land of Melt buttery spread for a week and this is the first of three recipes which I mentioned in the Melt Away Challenge post. It seems like I have a habit of swirling Nutella into banana-things, since it has been done before in a popular post of mine for Peanut Butter, Banana & Nutella Bars. But can you really blame me? It’s such a great addition. These cake bars can be eaten as a dessert, a snack or even breakfast if you ask me.
One year ago: Pepperoni Pizza Deviled Eggs
NUTELLA SWIRLED BANANA BREAD SNACK CAKE
Make 9 squares
1/3 cup loosely packed brown sugar
2 tsp vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp unsalted butter, melted and cooled (I used Melt)
1/3 cup Nutella chocolate hazelnut spread
1/4 cup All-Bran cereal, optional
- Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray.
- In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract and mashed bananas, mixing until combined. Add in flour, baking powder, and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed.
- Remove 1/2 cup of the batter and place in a small bowl. Add Nutella and blend until incorporated. Stir in the All-Bran cereal into the plain banana batter, if desired.
- Pour the plain batter into the baking pan. Drop Nutella-banana mixture on top by spoonfuls and swirl with a knife. Bake for 20 minutes, or until center is no longer jiggly and edges are golden. Allow to cool completely before removing from pan.
Source: Adapted from How Sweet It Is.
Do you know Erin? No I am not talking about myself Erin, but the Erin over on Dinners, Dishes, and Desserts! I really enjoy Erin’s blog because she loves sweets but tries to throw in some healthy-ness too sometimes – that’s pretty much how I live my life haha. I have had my heart swoon over many of her recipes, such as her Cookie Dough Baked Oatmeal, Homemade Goldfish Crackers, and Peanut Butter Cookie Dough Brownies. And today I am happy to announce that she has brought yet another noteworthy recipe over to share with you!
Hi! I am Erin from Dinners, Dishes, and Desserts! In case you don’t know me, I am a mom to a 7 year old little boy. I love to bake, but also need to balance it out with healthy food too! Would love to have you stop by and say Hi.
I am super excited to be here today. Erin, is such a sweet person, and always has such great recipes on her site. I do know that she is a huge fan of Nutella. We have that in common, as well as our name, so I know we would be good friends in real life.
I don’t know about where you live, but here this summer is shaping up to be a hot one! Ice cream, Popsicles, No Bake cookies…they are a must. I need toppings on my ice cream. I like to switch up those toppings frequently as well. Magic Shell was always a favorite growing up.
There was just something about it that was, well, magic. But did you know you could make your own, at home? It only takes 2 ingredients. I made Peanut Butter Magic Shell last summer, and it was so much fun. This year I had to see if Nutella would work. It does!! Next up …. Biscoff! Tell me that wouldn’t be great on ice cream.
Nutella Magic Shell
1/3 cup Nutella
3 Tbls Butter (or coconut oil)
Melt together Nutella and Butter in a microwave safe dish. Allow to cool for a few minutes. Drizzle over ice cream, and watch it harden!
Note: Coconut Oil works just as well. It just gives it a coconuty flavor.
Am I posting too many breakfast recipes lately? For some reason I have been splitting at the seams with things I want for breakfast and it definitely shows on here. Even with World Nutella day on the horizon (which is the same day as the Superbowl this year) the spirit of breakfast still has yet to cease. Let’s just compromise for this momentous holiday by pre-gaming with a Nutella smoothie, mmk? You really cannot argue with someone telling you to have Nutella for breakfast.
One year ago: Buffalo Chicken Nachos
2 Tbsp oats
1/2 frozen sliced banana
2 Tbsp Nutella chocolate hazelnut spread
1/2 cup nonfat plain Greek yogurt
1/2 cup 2% milk
- In a rocket blender, add all ingredients and blend until smooth. Enjoy!
Source: The Spiffy Cookie original
Steph’s Virtual Bridal Shower: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake
Kita, from Pass the Sushi, contacted me about contributing to Steph’s (from Steph’s Bite by Bite) surprise virtual bridal shower and I definitely knew I wanted to be a part of it. Even though some of us (myself included) are already donating desserts to her dessert bar for the big wedding day, this was a fun idea to do in addition since it is after all, a surprise! Who doesn’t love surprises?
Another thing that I really liked about this idea, is that even though I am very aware that Steph is fully capable of pleasing her soon-to-be-hubby’s belly, she will now have a big new list of great date-night meal ideas to play with. I don’t know if that was the original intention behind this masterful plan, but I think it makes sense.
I decided to go all the way and do a full meal. Naturally, I created a huge mess in my kitchen making everything for this, but I drank a glass of wine in the process so it make it not seem so bad. And had another glass after cleaning up after myself. And then maybe I invited Katie over and we finished the whole bottle while watching Project Runway and being amused by my cat playing with a rubber band. Maybe… yes. Yes, I am getting sidetracked.
I prepped the potato cakes first, then let them sit for a few minutes while I prepared the flank steak. Once the steak was in the oven, I cooked up the potato cakes. The timing was just perfect and I can’t believe how well it all went together. The juicy flavorful steak was served curled up on top of the crunchy potato cakes that were super moist and heavenly. It is a fancified (I may have just made that word up) meat and taters!
As for the cheesecake, it was the logical choice for the end of this meal. With the Italian-ish feel of the steak, having a dessert with Amaretto and mascarpone just seemed right. And it is made one day in advance so the kitchen mess gets spread out between two days. But the dessert really doesn’t make much of a mess. Except maybe a mess of your diet, because I decided it needed a drizzle of Nutella on top while I was at it. Go ahead and try to tell me I was wrong.
Happy surprise virtual bridal shower, Steph!
FLANK STEAK STUFFED WITH SUNDRIED TOMATOES, GOAT CHEESE AND BASIL
10 oz. (ish) flank steak
2 oz. goat cheese, brought to room temperature to soften
1/4 cup sundried tomatoes, drained and chopped
3 Tbsp fresh basil, chopped
Salt and pepper
1 Tbsp olive oil
- Preheat the oven to 400 degrees.
- Butterfly the flank steak, and then pound is to flatten it slightly. Sprinkle both sides of the steak with salt and pepper.
- In a bowl, combine the softened goat cheese, sundried tomatoes, basil, a few grinds of pepper. Spread the mixture on top of the flank steak, and then roll it up to form a log. Secure the steak with kitchen twine or toothpicks.
- Heat a large, ovenproof skillet over medium heat and add the olive oil. Add the flank steak and brown it on all sides. Place the flank steak in the oven to finish cooking to your desired level of doneness (about 1o minutes for me). Place the steak under a foil tent to rest for 5-10 minutes before slicing.
SPINACH POTATO CAKES
Makes one dozen
1 Tbsp unsalted butter
1 cup packed fresh spinach, stems removed
1 large egg, lightly beaten
1 large Idaho potato, boiled and mashed
1/4 cup grated Parmesan
1/4 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp ground black pepper
1 clove garlic, minced
1/4 cup dried bread crumbs
1/4 cup all-purpose flour
Panko bread crumbs
1/4 cup canola oil
- Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs and flour until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes.
- Pour Panko bread crumb into a shallow bowl. Coat each potato cake and press down slightly to adhere. Gently shake off any excess and transfer to a plate.
- Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
AMARETTO CHOCOLATE MASCARPONE CHEESECAKE BARS
Makes 9 bars
1 stick unsalted butter, cold and cut into pieces
1 cup + 2 Tbsp flour, divided
1/4 cup powdered sugar
8 oz. reduced fat cream cheese, at room temperature
8 oz. mascarpone cheese, at room temperature
1 cup granulated sugar
3 Tbsp Amaretto
3 large eggs, room temperature
1/4 cup cocoa powder
1/3 cup chocolate chips (optional)
- Preheat oven to 350 degrees. Line an 8″ x 8″ square pan with parchment paper, leaving an overhang, and set aside.
- Cut the butter into 1 cup of the flour and powdered sugar until crumbly. Press evenly into the prepared pan. Bake for 15 minutes or until light brown.
- Meanwhile, beat cream cheese in large bowl until smooth. Add mascarpone and 2 Tbsp flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
- Gradually add sugar and beat until smooth. Beat in Amaretto. Add eggs 1 at a time, beating just until blended after each addition.
- Divide the batter in half. Add cocoa powder to one of the batters and mix until fully incorporated.
- Pour chocolate filling into pie shell. Carefully spoon plain Amaretto batter on top. Scatter chocolate chips if using.
- Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 40-50 minutes. Cool cake on rack 1 hour before refrigerating uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Before serving, lift out of the pan using the overhanging parchment paper before cutingt into 9 squares. Drizzle melted Nutella over the top is desired.