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

Directions:

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.

Easy Chocolate Fudge

Fudge has always been a special treat around the holidays. When I enter a candy store, I will occasionally choose it over the other treats. So when I saw this recipe, I decided to make it. All I had to use was a microwave. It was that easy. I will tell you this is very good.

 The recipe calls for nuts so I didn't argue while I mixed it into the chocolate. I guess you could try it without the nuts. My husband wish I had tried making it without nuts since he isn't a big fan of them. Yes, he loves peanut butter but he doesn't eat nuts. I guess it is the same as liking pickles but not cucumbers. Or liking salsa but not tomatoes? Or liking humus but not beans? If you can think of any, you can continue my comparison.

Baker's Classic Chocolate Fudge


8 (1 oz square) Baker's Semi-Sweet Chocolate Baking Chocolate Squares
1 (14oz) can sweetened condensed milk
1 cup chopped pecans
2 tsp vanilla


Directions:

1. Line an 8 inch square pan with parchment or microwave wax paper.
2. Microwave the chocolate and condensed milk** in a microwave safe bowl for 2 minutes.
3. Stir and microwave for another 30 seconds to 1 minute until all the chocolate is melted.
4. Add the vanilla and mix.
5. Fold in the nuts until incorporated.
6. Spread the batter into the square pan.
7. Refrigerate for two hours or until the fudge is firm. 
8. Remove from pan and cut into desire size or slab.

**I used probably about 10 oz. of the can and the recipe was great.
Recipe adapted from the recipe located inside the Baker's Semi-Sweet Baking package.

Did you already know..........
 -Fudge originated in America.
-Many colleges have their own version of a fudge recipe like Vassar college and Wesley college.
-Michigan is suppose to be the fudge capital.
-Fudge should be stored at room temperature in an air tight container.

Buckeye Peanut Butter Balls

My oldest daughter has been applying to colleges. I have been proud of her for all the applications that she has sent out. I hope she will stay in state. Her paternal side really hopes she will go to a school in Ohio. My daughter has been receiving gifts since she was an infant with this school's logo or name. 

Since my husband loves peanut butter and my daughter just applied to this school in Ohio, I figured I should make some Buckeyes. This Buckeye recipe is very close to a peanut butter cup. It is a peanut butter ball with a coating of chocolate on the outside.

Buckeye Peanut Butter Balls


1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla extract
3 1/2 to 4 cups powder sugar, sifted
6 oz. chocolate chips, semi-sweet
1 Tbsp shortening


Directions:
Cream the peanut butter with the butter.
Add the vanilla extract to the peanut butter mixture.
Add one cup of unpacked powder sugar into the mixture and combine.
Continue to add one cup of unpacked powder sugar into the mixture until a stiff dough forms. Try to prevent the peanut butters being dry.
Form the peanut butter dough into smooth balls and place on wax paper.
Stick a toothpick into the middle of each ball.
Refrigerate for about an hour or two so the dough can harden.
After the dough hardens, in a small saucepan melt the chocolate chips and shortening.
Dip the peanut butter balls into the melted chocolate but leave a small area of the ball uncovered.
Place the covered peanut butter balls onto wax paper to set. Remove the toothpick and try to smooth over the toothpick hole. It may be easier to keep half the peanut butter balls in the refrigerator to stay hard.
Refrigerate for about 30 minutes for the chocolate to harden. 


Source adapted from Allrecipes.

Did you already know.............
-The Buckeye Tree is the Ohio State Tree.
-The Buckeye Tree received its name from Native Americans who thought the seeds looked like the eye of a male deer.
-The Buckeye nut is suppose to be a good luck charm.
-Since 1950, Ohio State has used the buckeye as it's nickname and later for its mascot.


Go Buckeyes!

Breakfast Potatoes

For awhile, my husband was taking us out for breakfast. The best thing about eating breakfast out is everyone gets to pick what they want. With the holidays, we tend to stay home more plus it is cold outside. 

Growing up, my Mom would make potatoes for breakfast. She would use leftover potatoes that she had saved the night before. I like her way of thinking. Since I had Yukon gold potatoes, I had precooked the potatoes the night before knowing I would finish them for breakfast. I have made this recipe with russet potatoes before and they are just as good. 

Breakfast Potatoes Recipe

2 Tbsp vegetable oil
3 Yukon potatoes, peeled and cut into cubes
salt and pepper
3 Tbsp water
1/2 onion, chopped
1 Tbsp butter, unsalted

Directions:

1. In a skillet, heat the vegetable oil over medium-high heat.
2. Add the potatoes and cook for about five minutes. Stir occasionally.
3. Season with salt and pepper.
4. Add the water to the skillet and cover the potatoes for 2 minutes.
5. Let potatoes cool and store in the refrigerator until morning or continue to the next step.
6. Add butter to a skillet and let melt.
7. Add the onions and stir occasionally for 2 minutes.
8. To the skillet, add the potatoes and cook for 15 minutes or until the potatoes are brown.

 Recipe adapted from my Mom's recipe.

Did you already know..............
-Potatoes originated from South America.
-Potatoes are the fourth largest crop in the world.
-The potato was introduced to Europe by the Spanish around 1570.
-The leaves of a potato are poisonous.

Apple-Cranberry Pie

I remember when I was growing up my Mom would make a lot of cobblers. I'm not complaining since I love cobblers. During the holidays, we would have several pies. When I was in high school, I remember making an apple pie. It was delicious.

I really wanted to make an apple pie for Thanksgiving but I decided to make my daughter's request for cherry and strawberry pies. My Mom brought a pumpkin and peanut butter pie. So, the apple had to wait.

I had left over fresh cranberries which I wanted to use up. The package of cranberries has an apple cranberry pie listed. I used the apple pie recipe I usually make and just added the cranberries. It is a great combination.

Apple-Cranberry Pie
Two 9 inch pie crust
1 cup sugar
1/4 cup flour
1/2 tsp ground nutmeg
2 tsp ground cinnamon
Dash of salt
7 cups apples, peeled and sliced
1 cup fresh cranberries
2 Tbsp butter
1 egg and 1 tsp milk to brush the top of the pie crust

Directions:
Heat oven to 425 degrees.
In a bowl, combine the sugar, flour, nutmeg, cinnamon, and salt.
Slowly, fold in the apples until well coated with the sugar mixture. Set aside.
Line the pie pan with one of the pie crust.
Layer 1/2 cup of the cranberries on top pie crust.
Add the apple mixture on top of the cranberries.
Top the apple mixture with the remaining cranberries.
Dot the top of the mixture with the butter.
Cover the apple mixture with the second pie crust in desired design just need slits in the top of the pie crust.
Whisk the egg with the milk in a small bowl and brush the mixture onto the top pie crust.
Cover the edge with aluminum foil if desired to prevent excessive browning just remove during the last 20 minutes of baking.
Bake the pie for 40-50 minutes or until the crust is brown and the juices are bubbling on top of the pie.

Recipe adapted from Betty Crocker's 40th Anniversary Edition Cookbook.

Do you like my little apple cut outs?

Did you already know....................
-Pie pastry is thought to originated from the Greeks.
-Medieval England, preferred their pies (or as they called them pyes) filled with meat.
-Apple pie is originally from England.