Showing posts with label Nutella. Show all posts
Showing posts with label Nutella. Show all posts

Wednesday, January 13, 2016

Nutella Chocolate Pudding

If you are going to make Angel Food Cake, you will have lots of egg yolks. I'm just preparing you. So, how do you use up a dozen egg yolks. You can make scrambled eggs with the egg yolks which my daughter loves. Why has my daughter had all yolks scrambled eggs? Because I wanted egg white scrambled eggs. I am not a big fan of egg yolks and she loves them so it is the perfect balance. With a dozen egg yolks, many other dishes can be made. So, I decided to make some chocolate pudding. This pudding is so good. I think I caught the children licking their bowls or maybe it was my husband? This chocolate pudding is really delicious.
Nutella Chocolate Pudding
2 cups of milk
1/2 cup sugar
1/2 cup unsweetened chocolate powder
4 tsp cornstarch
3 large egg yolks
1 Tbsp vanilla extract
1/2 cup Nutella
1/2 tsp salt

  1. In a medium saucepan, combine 1 1/2 cup milk, the sugar, and the cocoa powder.
  2. Over medium high heat, bring the milk mixture to a simmer. 
  3. Once simmering, remove from the heat. 
  4. In a medium bowl, combine 1/2 cup milk, cornstarch, egg yolks, vanilla extract, Nutella, and the salt.
  5. While whisking, add a spoonful of the hot milk mixture to the Nutella mixture. 
  6. While continuing to whisk, add another couple of spoonful of hot mixture to the Nutella mixture.
  7. Gradually whisk in more hot milk to the Nutella mixture. 
  8. Combine the Nutella mixture to the saucepan. 
  9. Heat the mixture over medium heat while continuing to whisk until the pudding begins to boil.
  10. Reduce the mixture to a simmer and continue to whisk. The mixture should begin to thicken within 2 or 3 minutes. 
  11. Pour the pudding into 6 small cups and cover with plastic wrap.
  12. Refrigerate for 4 hours or overnight.
Recipe adapted by Tyler Florence

One year ago.................................I made a Tomato Basil Soup.
Two years ago...............................I made Bourbon Bacon Burger.
Three years ago.............................I made Banana Bread Cookies.
Four years ago...............................I made Jalapeno Bacon Stuffed Mushrooms.

Did you already know.....................
-In England, a savory pudding  are sausages like the black pudding. 
-In England, a sweet pudding is a similar to a sponge since it is steamed and thickened with eggs.
-In America, pudding is similar to a custard and a starch is used to thicken it.

Wednesday, August 6, 2014

Nutella Chocolate Zucchini Bread

Lately, my husband is complaining that I should not hid vegetables in his food.  He thinks I should disclose any added vegetables to his food so he has a choice. So, I figured I would see his reaction when I asked him to try my chocolate zucchini bread. He hesitated in taking the bread and I had to convince him that he would like it. He did and couldn't believe the bread had a vegetable in it. My sister said that she couldn't see any zucchini in her piece. I said it's because I coated it in cocoa powder. I even used two medium zucchinis for this bread.
Nutella Chocolate Zucchini Bread
1/2 cup cocoa powder
2 cups sugar
2 cups zucchini, shredded
1/2 cup vegetable oil
1/2 cup Nutella
3 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup chocolate chips

  1. Preheat oven to 350 degrees F.
  2. Spray two bread pans with nonstick baking spray.
  3. Dust the bread pans with cocoa powder and tap off any excess cocoa powder.
  4. In a large bowl, combine the cocoa powder, sugar, and shredded zucchini.
  5. Add the vegetable oil, Nutella, eggs, and vanilla extract. Stir to incorporate.
  6. Add the flour, baking soda, salt, and cinnamon. Stir until combined.
  7. Fold in the chocolate chips.
  8. Evenly distribute the batter between the two pans.
  9. Bake the bread for 55 minutes or until a toothpick inserted in the middle comes out clean.
Recipe adapted from All Recipes.

One year ago..........................I made Double Roasted Chicken.
Two years ago........................I made Peacharine Cream Cheese Tart.
Did you already know......................
-Zucchini is native to Central America.
-The largest recorded zucchini weighed 65 pounds.
-Zucchini can be eaten cooked or raw.

Wednesday, July 24, 2013

Nutella Chocolate Biscuit Cake

Since the royal baby has arrived, I thought it would only be fitting to make a chocolate biscuit cake like Prince William had for his groom's cake. I did make this cake last year and it was well received in my house (which translates the cake was gone within the day). To celebrate the new addition, I decided to make a new version of this recipe. I was leaning towards peanut butter for my husband but peanut butter is not European at all. I figured Nutella was the perfect addition. Oh, this cake is so delicious. I really like the Nutella in it. This version of the recipe did not last long either. It really is such an easy recipe but so rich. I used a heart shape mold for this dessert. The digestive biscuits were found in a local Maine supermarket in the International aisle so if we have them then you really should be able to find them. I also found them at a British goods store but they are cheaper at the supermarket. (To me and my sister, they taste similar to a graham cracker.) The best part of this cake is it doesn't require a oven which is best during these summer days.
Nutella Chocolate Biscuit Cake
1 (8.8 oz.) package of digestive biscuits (I used McVities) crush
1 1/3 cup mini semi sweet chocolate chips
2/3 cups heavy cream
3 Tbsp unsalted butter
1 cup Nutella

1 cups mini semi sweet chocolate chips
1/3 cups heavy cream
1 Tbsp butter
1 Tbsp agave syrup
1/4 cup Nutella for drizzle

  1. Spray a spring form pan with nonstick cooking spray. (I used a heart shape mold in the pan.) Set aside.
  2. In a medium bowl, place the 1 1/3 cup of chocolate chips. Set aside.
  3. In a medium pot, heat the 2/3 cups of heavy cream with the 3 Tbsp butter over medium heat. Stir until the mixture begins to boil.
  4. Pour the hot cream carefully over the chocolate chips and stir until smooth.
  5. Stir in the 1 cup of Nutella. Mix well.
  6. Fold in the crushed digestive biscuits into the melted chocolate.
  7. Spoon the mixture into the spring form pan.
  8. Gently, press the chocolate mixture into the pan.
  9. Refrigerate for at least 3 hours. (I refrigerated overnight.)
  10. Remove the pan form the refrigerator and carefully invert the cake onto a serving plate. Set aside.
  11. In a small bowl, place the 1 cup of chocolate chips. Set aside.
  12. In a medium pot, heat the 1/3 cups of heavy cream with the 1 Tbsp butter over medium heat. Stir until the mixture begins to boil.
  13. Remove from heat and stir in the agave syrup.
  14. Pour the hot cream carefully over the chocolate chips and stir until smooth.
  15. Evenly, pour the melted chocolate over the inverted cake. Gently, coat the top and sides of the cake. 
  16. In a small bowl, microwave about 1/4 cup of Nutella for 20 seconds.
  17. Drizzle the heated Nutella over the top of the cake. 
Recipe adapted from Betty Crocker.

One year ago.............................I made Raspberry Cream Sandwiches.
Did you already know...............
-Prince William is the 3rd grandson of Queen Elizabeth.
-The royal baby boy is the 3rd great grandson of Queen Elizabeth.
-As a member of the English Royal Family, His Royal Highness Prince of Cambridge will not commonly use a last name but will be known by the countries names in which he rules over.

Friday, March 8, 2013

Peanut butter Nutella Oatmeal

I am always surprised with the request my children make. My oldest daughter woke up and wanted oatmeal. Oatmeal? No one ever asks for oatmeal. Waffles, eggs, or pizza are the most popular request. My favorite is cereal. I'm still trying to make it for supper but no takers. Well, my two youngest children said they don't like oatmeal. My oldest likes instant only. I haven't purchased instant for years since no one ate it. I told my oldest that I only had the old fashion kind. She informed me that it was too much work. So, I decided to make her oatmeal. I saw this great recipe but I changed it up since I didn't have a lot of strawberries left. Strawberries somehow disappear in my house. After I made this oatmeal, my two youngest children loved it. My oldest daughter said that she just wanted plain. I can't please everyone but it is nice to know that I can serve oatmeal more often.
Peanut Butter Nutella Oatmeal
3 cups milk (I used skim)
1 cup water
1 Tbsp unsalted butter
2 cups old fashion oats
1/2 tsp salt
2 Tbsp brown sugar

In a medium saucepan, combine the milk and water. Bring to a simmer an then reduce to medium-low. Stir often to make sure the milk doesn't scorch.
In a skillet, melt the butter over medium heat.
Add the oats to the skillet and toast for about 2 minutes.
Stir in the toasted oats into the heated milk. Allow to simmer gently until the mixture is thick. It will take about 20 minutes. 
Stir in the salt and brown sugar. Allow the oatmeal to continue to simmer until most of the liquid is absorbed and the oatmeal is creamy.
Stir in the peanut butter and Nutella.
Remove from heat and allow to cool for 10 minutes before serving.

Recipe adapted from Annie's Eats.

One year ago..............................I made the very cool Agent P sandwich.
Did you already know................
-Quaker Old Fashion Oats are whole oats which have been rolled to flatten them into flakes.
-Quick Quaker Oats are Old Fashion Oats which have been cut into smaller pieces.
-Steel Oats are whole oats which have been cut into thirds.

Monday, October 15, 2012

Chocolate Cookies

We always decorate cookies at Christmas time but when I saw this posting I figured it was time to create some monsters. 
I wanted to use a dark cookie since I thought it was more appropriate for Halloween. Since the cookies are pretty plain tasting by themselves, I wanted a sweet filling. My daughter just happen to place the jar of Nutella on the counter. I think she thought she needed to take a spoonful to make sure the newly opened jar still tasted good. After I assembled the cookies with the Nutella filling, we created our monsters using candy corns, Reese's pieces, marshmallows, and other candies. The kids loved it. Don't be afraid to make some crazy cookies!
Chocolate Cookies (1 1/2 dozen cookies)
3/4 cups all purpose flour
1/4 cup unsweetened cocoa
3/4 tsp coarse salt
1/4 tsp baking powder
1/2 cup sugar
1/4 cup brown sugar
2 Tbsp unsalted butter, softened
1 egg
1 egg yolk
4 oz semisweet chocolate, melted and cooled
1/2 tsp vanilla extract

  1. In a medium  bowl, whisk the flour, cocoa, salt and baking powder.
  2. In another bowl, cream the butter with the sugars until fluffy.
  3. Into the creamed butter, add the egg, egg yolk, chocolate, and vanilla until incorporated.
  4. Slowly, add the flour and beat until just combined.
  5. Shape into a disk and refrigerate for 1 hour. (The dough will feel really soft.)
  6. Line a cookie sheet with parchment paper.
  7. Preheat oven to 375 degrees F.
  8. On a lightly floured surface, roll the chilled dough to 1/8 thickness.
  9. Cut out 2 inch circles. 
  10. Space the circles onto the parchment paper 1 inch apart.
  11. Bake the cookies for about 7 to 9 minutes or until set.
  12. Allow the cookies to cool before filling.
Recipe adapted from Martha Stewart's Cookies

Nutella Filling
4 Tbsp unsalted butter, softened
2 cups powdered sugar
1 cup Nutella spread
1-2 Tbsp milk

  1. In a medium bowl, cream the butter.
  2. Add the sugar and incorporate well.
  3. Add the Nutella to the butter mixture. Mix well.
  4. Add 1 Tbsp milk and mix. Add more milk until the desired filling consistency. 
Recipe by Jen of Sweet Morris. 

One year ago I made................Sloppy Joes (even with a funny face).
Did you already know...
-The fear of Halloween is called Samhainophobia.
-The fear of the color black is Melanophobia.
-The fear of teenagers is called Ephebiphobia.
What to do on a rainy day! The Artist!

Friday, February 10, 2012

Nutella Molten Chocolate Cake

I am going to surprise you. I know you have already read the title about what I am blogging about but I will still surprise you. Why is this dessert a surprise? Because this dessert is so surprising easy to make! Not only is it easy, the other surprise is how inexpensive it is to make. Now if you go to a nice restaurant like we did this past weekend, you will be surprised that it may cost $8 for one of these. I know just for one. We took a mini weekend trip up to the Bar Harbor area. (Yes, we know it is winter.) 
Since my youngest daughter was 100 months old, I told her she could get any dessert she wanted. Of all the dessert, she picked the $5 Oreo shake. I guess I don't make her enough shakes around here. See I am trying to distract you from the fact that I did celebrate my daughter turning 100 months. My husband just goes with it since he knows he'll benefit with a special treat! No, we didn't buy her a present. Let's not go overboard about this celebration. When she reaches 1,000 months and I'm still around, I'll buy her a present then.
I was really surprised how much the restaurant charged for this dessert since I make it all of the time at home for friends. I was able to make six of these for less than $8 plus I added a little of Nutella to mine! Aren't I fancy? Really, I just happened to have the Nutella still on the counter after making my daughter's lunch.
Nutella Molten Chocolate Cake

6 oz. of bittersweet chocolate (or a package of Baker's Baking Squares)
10 Tbsp butter
1/4 cup Nutella
1 3/4 cups of powdered sugar
1/2 cup flour
3 eggs
3 egg yolks
fresh berries, additional powder sugar, or chocolate fudge, etc for garnish

  1. Grease six 6 oz. ramekins or oven proof glass bowls with cooking spray. Preheat oven to 425 F. 
  2. Microwave the chocolate, butter, and Nutella for about 2 minutes so all of the butter can melt. Stir well to combine.
  3. Add the flour and the powder sugar until well incorporated.
  4. Add the eggs and egg yolks. Beat until well blended.
  5. Pour into the 6 dishes.
  6. Bake for 15 minutes. The cakes should be firm around the edges but soft in the center.
  7. Let sit at room temperature for 1 minute.
  8. Run a knife around the edge of the cake to loosen from the sides of the dish.
  9. Place a plate on top of the ramekin facing down and flip. Top the cakes with your desired garnish. Wait a few minutes before serving since the insides of the cake will be really hot and gooey. 
Recipe adapted from the back of the Baker's Bittersweet Baking Chocolate Squares.
Did you already know.....
-Acadia National Park is adjacent to Bar Harbor.
- In the 19th century, Bar Harbor was a summer resort for the Rockefellers, Fords, Astors, etc.
-In Acadia National Park, Cadillac Mountain is where the sunlight of dawn first reaches the continental United States.
What we did in the Bar Harbor area!

Monday, December 5, 2011

Nutella Hot Chocolate

When I was in Europe last year, we did a scenic tour. As part of the tour, breakfast was provided. I can not even tell you what we had for breakfast but I remember there were these little servings of Nutella spread for your pastry. I took one just to bring back to my oldest daughter since she loves Nutella. 
We always have Nutella in the house. My daughters like Nutella better than peanut butter. I buy the stuff in bulk. My youngest daughter does not want peanut butter and jelly sandwiches. She wants peanut butter and Nutella sandwiches sometimes with marshmallow fluff. Currently, the marshmallow fluff is banned from the house. If the fluff cover isn't on secured, it is one of the hardest things to clean.
Should have used hazelnut Lindz balls.
Since Nutella is so popular in this house, every time I see a Nutella I recommend it to my oldest. When I saw this one, I definitely knew I would make it. It was a hit in our house.

Nutella Hot Chocolate

2 cup milk (I used skim milk)
1/3 cup Nutella

  1. Over medium heat, whisk the milk and Nutella in a medium saucepan until heated.
Recipe adapted from The Sister's Cafe
Did you already know.........
-Nutella is a hazelnut spread containing skim milk and cocoa.
-In the 1940s, Mr. Ferrero created Nutella in Piedmont, Italy. 
-Due to WWII rationing, Mr. Ferrero added hazelnuts to extend his chocolate supply.
-The same company are know for Ferrero Rocher chocolates.
-There are more than 50 hazelnuts in each 13 oz. container of Nutella.
-Nutella advertises as a breakfast food spread.