nutella

Strawberry Dessert Cookie Pizza

January 25, 2019

Strawberry Dessert Cookie Pizza is a fun pizza to serve for dessert. Imagine chocolate covered strawberries on a frosted cookie crust. Holy yum!

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I love strawberry season!!! It’s so fun and delicious. Getting to pick strawberries is just loads of fun, but the best part is getting to enjoy all of those juice, ripe berries.

Even better is going to a local farm and picking up a flat of strawberries. Picking them is really fun, but just walking up to grab some picked that morning- can’t beat it!

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S’mores Chocolate Chip Cookie Ice Cream Sandwiches

August 11, 2017

S’mores Chocolate Chip Cookie Ice Cream Sandwiches – The perfect summer treat for the s’mores lover and ice cream lover in all of us.

It’s the last day of S’mores Week 2017!!!

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Quick Dessert Quesadillas

March 8, 2016

It’s a big week!

A lot is going on. It’s awesome. It’s crazy. It’s wonderful. It’s horrible. I love it. I hate it. I’m tired. I’m energized. When was the last time I washed my hair? Let’s not think about that. ugh

And yesterday was a really big day!

The Purchase and Sale agreement for our house was signed!!!!! And the house is officially sold next Wednesday. Hip Hip Hooray!

And all our tons of crap was picked up to make it’s journey down the east coast. And when I say TONS, I mean it. It’s not like “literally, guys, omg we have tons of stuff!!” We really do. They weighed it, and we were charged for it.

I think it’s all my pyrex. yep… ha!

Plus, at this point it’s T-minus 5 days until The Hubs and the pups are in FL!!!!

I’m giddy with excitement. I’m excited for Autumn to have her world complete again too. The move without Price was hard for me, but extra super-duper tough for her. But it was just a month in the grand scheme of things so we all sucked it up and made it work.

But life had to keep on chugging, so I just kept on going to work, enjoying the warm weather, and eating all the strawberries I laid my eyes on.

It’s strawberry season here in Florida so we’re all up to our kneecaps in strawberries. No exaggeration. Okay, maybe a little. But I wouldn’t mind if that was a real thing.

But I’ve been eating strawberries like crazy and one of the things I whipped up were these Quick Dessert Quesadillas. I had mine with strawberries and my Dad requested his with bananas. I should have made one with both. And then extra Nutella. Just because.

You’re just 3 ingredients away from a great dessert!

Quick Dessert Quesadillas

Makes 4 quesadillas

Ingredients

strawberries or bananas
8 fajita sized tortillas
Nutella

Process

Dice the strawberries and thinly slice the bananas.
Toast fajita sized tortillas over an open flame with
Spread a thin layer of Nutella on one side of each of the tortillas. Press some fruit into the Nutella on one of the tortillas. Sandwich with another tortilla with the Nutella side down. Cut into 4 wedges. Repeat with remaining tortillas and then enjoy!

Strawberry Nutella Waffles

April 8, 2015

My friend Dawn celebrated her birthday last week so I’m dedicating these waffles to her.

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Chocolate Football Hand Pies

January 31, 2014

It’s Friday! It’s Pie Day!

I’m excited for the Superbowl this weekend! Well, I am excited for the food. I’m excited to watch the game but I can’t realistically say I’ll watch the whole thing. Once Autumn falls asleep I’m quick to follow. Gotta maximize on my zzz’s! And there is DVR so we could always finish the game watching at 2am when we typically gets up for another bottle. Oh how things have quickly changed…

Anyway, I am looking forward to making a batch of Ham and Cheese Sliders to snack on during the all-day coverage. As well, I’m definitely making another (mini) batch of these Chocolate Football Hand Pies.

These are perfect to enjoy during The Big Game! They are hand held, quick to prepare, and a great sweet treat to finish off a day of salt, savory snacks.

I suggest that you prepare these in the afternoon so that you can just pop them in the oven at half time to enjoy them warm during the second half!

PS- I think these 2 are ready for The Big Game on Sunday! Okay, I just wanted to share some pics! ha!

Chocolate Football Hand Pies

Makes 12+ servings

Ingredients

2 refrigerated 9″ pie dough sheets
1/4 cup of flour
approximately 1 cup of Nutella
1 egg
water

Process

Preheat your oven to 350 degrees.
Prepare your egg wash by beating 1 egg with 2 tablespoons of water.
On a floured surface, smooth out the sheets of pie dough. Using a cookie cutter or stencil, cut out the footballs, at least 24.
Lay out half of the footballs on your non stick cookie sheets. Put a generous tablespoon of Nutella in the center of the football. Then put a bit of egg wash along the edges.
Place the top football on the bottom and seal the edges with a fork. Then lightly brush the top with the egg wash and using a knife, gently slice some football laces into the center of the top.
Bake for 12-14 minutes. Remove from baking sheet quickly and enjoy warm!

Banana Nutella Bread Pudding- SRC

June 24, 2013

So probably picking a bread pudding for this month’s Secret Recipe Club post was not the best idea since it’s been so hot out now. Wasn’t I just complaining that it was cold and rainy? Well, that is the way things go in New England. But not or not I swear it’s worth it to make this bread pudding anytime of the year!

For this month’s Secret Recipe Club post I had Shirley’s blog Enriching You Kid!. It had such a fun time going through Shirley’s blog because she had such interesting recipes. I went through years and years of recipes looking around for something to make and share. I had several recipes in mind but decided on the Banana Nutella Bread Pudding. I couldn’t pass up on having some Nutella!!

I kept all of the ingredients the same but played around with the proportions of the ingredients. Shirley’s recipe called for 2 cups of milk and 1 cup of bread. Since I prefer a bit drier of a bread pudding I changed up the amounts to 1 1/2 cups milk and 3 1/5 cups of bread. If you prefer a wetter bread pudding then increase the amount of milk and reduce the amount of bread a bit. Just as simple as that.

Hope that you enjoy this delightful bread pudding as much as we did 🙂

Banana Nutella Bread Pudding

Serves 4

Ingredients

1 1/2 cups milk
1 egg
2 tablespoons sugar
3 1/2 cups bread pieces
1 banana, thinly sliced
2 tablespoons Nutella
1/4 cup chopped walnuts or hazelnuts, optional

Process

Beat together the milk, egg, and sugar in a large bowl. Add the bread, sliced banana, and the Nutella. Fold together completely to combine, let soak for 30 minutes.
While the bread is soaking up the milk mixture, preheat your oven to 325 degrees and prepare a baking dish by greasing all the sides.
Pour the bread pudding mixture into the greased baking dish. Sprinkle nuts on top.
Bake for 30-35 minutes, then let stand for at least 10 minutes prior to serving.

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Check out my previous Secret Recipe Club Posts

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Brownie Pie

November 12, 2012

I love to get mail. I used to have pen pals when I was younger. One was from Finland and she used to write the date D-M-Y. I loved it for some random reason. Well now without pen pals I just get bills, magazines, and some packages. I love the arrival of my monthly Studio Calico kit. I just get so giddy with anticipation and once it gets here I love that the package holds so many creative possibilities Well, I was just as giddy for the arrival of Tate’s Bake Shop: Baking For Friends. As soon as I finished interviewing Kathleen King I bought her new book. I could not wait for it to come that I upgraded my prime and got it the next day. I just could not resist waiting to get my hands on that book.

Once I was able to browse the book I got myself into some trouble picking out what to make first. I was drawn to so many different recipes because of their ease. I love baking but I love to find simple recipes because I am so busy I just can’t spend so much time of something that I don’t eat. I’m glad Kathleen focuses on keeping her recipes simple but delicious. The book has over 120 recipes of muffins, scones, quick breads, pies, cupcakes, and cookies. Out of all of that I was really struggling to decide on Rocky Road Muffins (pg 31), Apple- Italian Plum Deep Dish Pie (pg 69), Brownie Pie (pg 71), and Pecan Squares (pg 138). I finally decided on the brownie pie and I think I made a great choice.

The Brownie Pie is a really simple, really rich dessert. Just a few ingredients and a few minutes of manning the mixer and you’re on our way to a chocolaty delight. This really works for any number of people as it’s great for sweets addicts to chocoholics and people who keep to a gluten free diet. It covers all bases and does so perfectly. The recipe calls for even more chocolate stating that a slice is to be served with a smear of nutella and whipped cream. I served this with some whipped cream and fresh raspberries and blackberries since I just wanted it to be a tad bit lighter when serving it as the pie is so rich. Grab yourself a glass of milk and a slice and enjoy!

Brownie Pie

serves 8 to 10

Ingredients

12 ounces of semi sweet chocolate chips
1 stick of salted butter, at room temperature
1 teaspoon vanilla extract
5 eggs plus 4 egg yolks, at room temperature
1/3 cup packed dark brown sugar

Process

Preheat the oven to 325 degrees. Prepare a 9-inch glass pie plate by lightly buttering it.
In a microwave safe bowl combine the chocolate chips and pieces of the butter. Microwave on 50% power for 2 minutes, stir the chocolate every 30 seconds.
In a large bowl or stand mixer, beat the eggs on high until thickened and light in color, about 3 minutes. Add the brown sugar the mixture is light and fluffy. Incorporate the melted chocolate. Pour into the prepared pie plate.
Bake for 45 minutes, or until a toothpick inserted in the center is clean upon its removal. Let cool on a wire rack.
Serve with whipped cream, berries, caramel sauce, or nutella.

Chipotle Chocolate Cupcakes

September 3, 2009

I saw the Spicy Chipotle Chocolate Cake from What We’re Eating and have wanted to do it for awhile. I love Mexican hot chocolate so I thought they that I would enjoy this too. Our friend Essa is going back to Egypt to sort some Visa issues out so decided to make these his ‘pot luck good luck send off’.

It was fun to bring them to the pot luck dinner because I was able to have quite a few reviews of it. Everyone liked them but they liked the cake and frosting seperately. The cake gave you a hint of chili about the 3rd bite in, a slow mellow burn. They could not taste any nutella in the frosting, just cream cheese. But people like the frosting since they were eating it out of the mixing bowl (frosting them there made transporting them a bit easier!). I will try it again with a plain chocolate buttercream frosting so the cream cheese does not battle with the chipotle. Such a good cake, I know I’ll make it again.Amanda had a great idea with the chili/chocolate combination. So good!

I made changes to the recipe to work for cupcakes and my convection oven. (You may refer to the original recipe here)

Chipotle Chocolate Cupcakes

Makes 24 cupcakes

2 sticks butter, unsalted
10 oz semi-sweet chocolate chips
5 eggs

2 tsp vanilla extract
1/2 cup brown sugar, packed
3/4 cup granulated sugar
1/4 tsp salt
1/2 cup flour
2 tsp baking powder
2 tsp chipotle chili powder

For Frosting
16 oz cream cheese, room temperature
6 oz nutella
1/2 cup unsweetened cocoa powder
3/4 cup powdered sugar, sifted
1/3 cup milk, plus extra as needed

Preheat oven to 325 degrees. Line 24 cups in cupcake pans with wrappers. Set aside.

In a medium size bowl, sift together the salt, flour, baking powder & chipotle chili powder. Set aside.

In a large mixing bowl/stand mixer, combine the eggs and sugars. Beat until the sugars have completely dissolved into the eggs and the mixture begins to thicken- 3-5 minutes.

While the egg/sugar mixture is mixing, melt the butter in a double boiler. Once the butter has melted, add the chocolate chips. Stir until all chocolate has melted. Do not burn chocolate. Remove from heat.

Once the egg and butter mixture has thicken fold in the dry ingredients. Add the vanilla extract and chocolate-butter mixture into the batter. Fold to incorporate. Batter will be thin

Divide the batter evenly among the cupcake lines. Bake at 325 for 25-30 minutes, or until a toothpick comes out clean. (If it comes out with any gooey batter, let the cake bake longer, as needed.) Remove the cupcakes from the oven and place on a wire rack to cool. Cool for at least 2 hours before frosting, store frosted cupcakes in a cool place/refrigerator. Once cooled, the cupcakes may be covered and stored at room temperature for a day before frosting.

Making the Frosting:

Using a larger bowl and electric beater or standmixer beat the the cream cheese and nutella into until light and fluffy. Sift in the cocoa powder and powdered sugar. Add the milk then then gently beat to incorporate. Beat until the frosting is light and fluffy. Frost cupcakes!