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
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

Frosting:
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

Directions:

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.

Raspberry Ginger Ale

I saw this great recipe for a Raspberry Ginger Bellini. It was something I would definitely try but the children were home. Instead, I figured I would try making raspberry ginger ale. The kids loved it. They thought it was the best thing ever especially when I poured the ginger ale and it fuzzed up. They also could have been excited about having soda since they don't have it often.

Raspberry Ginger Ale   Makes 2 serving sizes

1/2 cup raspberries
2 Tbsp simple syrup, if needed for sweetness
2 cups ginger ale

Directions:

1. In a small bowl (or measuring cup if you hate dishes), smash the raspberries.*
2. Place 1/2 the smashed raspberries in a bottom of one glass and the rest in another glass.
3. Add 1 Tbsp of simple syrup to each glass, if desired.
4. Top with 1 cup of ginger ale in each glass.
5. Serve immediately.

Recipe by Jen of Sweet Morris.
*Tip: I recommend you straining it if your were going to serve it to guest but the kids do not mind the seeds.

One year ago.........................I made Chock Full of Nuts Cookies.

Did you already know...........
-A typical Bellini is cocktail made with sparkling wine and peach puree.
-The Bellini was invented in Italy by Giuseppe Cipriani.
-Another popular version of the Bellini uses champagne.

No Bake Chocolate Peanut Butter Candy Bars

In this household, anything containing peanut butter is popular. Since my niece is staying with us, peanut butter is even a bigger hit. Even though my husband tried, I think my niece ate the majority of this dessert. Now, I can't be certain since I did see him eating some for breakfast. If I had told on him, then my niece would have joined him and then I would have been in trouble with my sister. I think its funny how as adults we can break certain rules but only as long as we aren't caught by the children. These would be great for breakfast too but don't tell the children I said so. (I did learn my niece did sneak one for breakfast too.)

No Bake Chocolate Peanut Butter Candy Bars
24 Oreo cookies
4 cups miniature marshmallows
1/4 cup unsalted butter
1 can (14 oz.) sweetened condensed milk
1 bag (10 oz) peanut butter chips
1/4 cup creamy peanut butter
10 miniature Snickers bars, chopped roughly
1/2 cup miniature semi sweet chocolate chips

Directions:

1. Line the bottom and sides of a 13x9 baking pan with wax paper.
2. In a food processor, pulse the cookies until finely chopped.
3. In a large saucepan, cook the marshmallows and butter over low heat. Stir constantly until melted.
4. Stir in the crushed cookies into the melted marshmallow mixture.
5. Press the marshmallow cookie mixture into the baking dish.
6. In a microwave safe bowl, microwave the condensed milk with the peanut butter chips for 30 seconds. 
7. Stir and microwave for another 30 seconds.
8. Stir until smooth. If needed, microwave for another 15 second increments until the mixture is smooth. Don't overcook.
9. Stir in the peanut butter and Snickers. Mix well.
10. Spread the peanut butter mixture over the marshmallow cookie mixture.
11. In a microwave safe bowl, microwave the chocolate chips for 30 seconds. Stir well.
12. Spread the chocolate over the peanut butter layer.
13. Refrigerate for 1 hour or over night.
14. Once chilled, lift the wax paper with the dessert from the pan and cut into bars.*

Recipe adapted from Betty Crocker.
*Tip: The marshmallow cookie layer is hard to cut so use a sharp knife.

One year ago..............................I made

Did you already know................
-Betty Crocker was created as a way for Washburn Crosby Company (later known as General Mills) to respond in a friendly manner to customer's inquires. 
-The Surname Crocker was chosen since it was the surname of William G. Crocker, a recently retired director of the company.
-A voice and a portrait of her was created by the company.

Tied Dyed Cookies

This month, my children are attending a summer camp. The summer camp takes them swimming weekly and on field trips. Plus the camp have the children participate in crafts if they want. My children were able to make tied dyed shirts. My daughter decided she didn't want to participate so my son was so nice to make an extra one for her. He did a great job and I was really impressed. When I was making cookies, I decided to attempt to make a tied dyed cookie. The kids thought this was an awesome idea. It was a big hit. The kids even made several of their own. Here is the link for the cookies I used here.

Tie Dyed Cookies
Cookie
Frosting
Food Dye

Directions:

1. Divide the frosting in half. Set aside half of the frosting.
2. Frost a cookie with white frosting. Set aside to set for a few minutes.
3. In four containers, evenly divide the remaining half of the frosting.
4. Add a few drops of different colors of the food dye to the containers.
5. Mix well.
6. Using the lightest color first, make several lines in the same direction across the cookie.
7. Then repeat with a darker color across the cookie or in a different direction of the lighter color.
8. Continue using the desired colored frosting with a lighter color first.
9. Then carefully take a toothpick, make swirling motions into the frosting to blend the colors lightly together. Don't over swirl or the colors will blend together.

Enjoy!
One year ago........................I made Blueberry Muffins.

Did you already know.........
-In Japan, tie-dyed is known as shibori.
-In India,tie-dyed is known as bandhani.   
-Even though tie dyed clothes have been around since around 600 A.D., tie-dyed clothes became popular in the 60s and 70s in the U.S.

Cherry Muffins

We went camping this past weekend. We cooked supper over the camp fire and swam in a lake. We even took the kids kayaking. Most of us slept in a tent with sleeping bags. My husband gave up in the middle night and slept in the truck. He said it was more comfortable. Don't worry about the children since my sister and I were the children's pillow. We both woke up a little sore. To make breakfast easy, I made cherry muffins. They were easy to transport and the kids liked them. Since cherries are in season, I thought this would perfect for our trip.

Cherry Muffins
2 1/2 cups all purpose flour
1 cup sugar plus additional for the top
1 Tbsp baking powder
1/2 tsp salt
2 cups fresh cherries, pitted and chopped
1 cup milk
1/4 cup butter, melted and cooled slightly
2 eggs

Directions:

1. Preheat the oven to 400 degrees F.
2. Line a muffin pan with cupcake liners. Set aside.
3. In a small bowl, gently toss the cherries with 1/2 cup of flour and 1/2 cup sugar. Set aside.
4. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and salt.
5. Add the milk and butter to the flour mixture. Stir until just incorporated.
6. Add the two eggs and mix until just incorporated.
7. Gently fold in the cherries.
8. Evenly fill the 12 muffin tins about 3/4 full.
9. Sprinkle a little sugar over the tops of the batter. 
10. Bake for about 20 minutes or until golden brown.
11. Remove from the pan and allow to cool on a wire rack.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Blueberry Pie Bars.

Did you already know.............
-The first known kayaks were built over 2,000 years ago by North American Indians and Eskimos.
-If kayaking in navigating waters, the U.S. Coast Guard requires life preservers and noise making devices like a whistle.
-There are tandem kayaks. (It doesn't guarantee both kayakers will paddle.)