Crispy rounds of deliciousness – Nutella thins

crispy nutella thin cookies

So I know it hasn’t been that long since I rambled about nutella. And I know that the last time I didn’t just use nutella once in the same recipe, nor twice. It was three times (Yes, because how else would you get nutella cupcakes stuffed with ferreros and nutella frosting?). And yet here I am with another recipe. Our love for each other isn’t special, I know a lot of people out there share the same passion for chocolate-y spread. Our love isn’t secret, I’ve been known to eat spoonfuls of the stuff in front of small crowds. It isn’t fleeting either, I have always loved it and always will. It isn’t moderate…and I don’t need to explain that bit. The one thing our love is, is delicious. Because yes. That’s what nutella is and there’s no amount of elaborate words I or anyone else could say to explain it better. So why not channel that delicious love into a thin, crispy cookie? The kind you put on a scoop of vanilla (or chocolate) ice cream. The kind you store in a tin and when you open it you say “only one” but they’re so thin and crispy that you end up having three (or four). Yes, that kind of cookie. Because apart from being delicious, nutella is so incredibly versatile. From creamy to crispy and all the colors in the rainbow in between. So here’s another recipe for all you nutella nuts (no pun intended) out there. Read more to find it. Continue reading

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Don’t give a damn – Ferrero Rocher cupcakes with nutella frosting

ferrerocupcakes

You know how at certain points in your life you have to just shout out “Screw it, I don’t give a damn about anyone or anything and I’m just going to do whatever I like!”? I do. It doesn’t happen to me that often, but when it does I feel reaaaaally good. (Almost as good as when I eat nutella, but no, not quite) My life lately has been exactly like that. Things happen, people happen, problems happen…and when there’s nothing you can do about anything, the only thing left to do is exactly that – to not give a damn. Especially if at that precise moment of your life you happen to have a 25th birthday which makes you feel incredibly old, single, and stuck in life. (Is this a 25 year old rule or something?) And if you can not give a damn surrounded by friends who are equally not giving any of those damns, then everything is much better! Just like chocolate cupcakes, stuffed with another chocolate and covered with some more chocolate spread. Too much chocolate? Who gives a damn???? And there is no such thing as too much nutella, ever. But I’ll leave my torrid love affair with the heavenly spread for another post. (Suffices to say the frosting recipe called for 100 grams nutella. I used 200. Have no regrets.) Meanwhile, you should really go and read more for this absolutely over the top recipe, who doesn’t care what anyone has to say about it.

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Full of surprises – High protein peanut butter “granola”

proteing peanut butter granola

From reading this blog, you might not think I like to eat healthy stuff and work out. But you’d be wrong. While I might be the first one to get on the nutella wagon and have absolutely no remorse in eating pasta with rustic bread, I also love healthy foods. Fresh ingredients, raw veggies with delicious dressings and lean fishes rock my boat as easily as any cookie recipe. Which are all the things I like to eat on regular days. (By regular days, I mean those days in which I don’t eat out, cook for friends, or make cakes, three days a week? Guilty.) And my absolute favorite meal along those lines, is breakfast. Because there’s nothing more satisfying or rewarding than eating a delicious, healthy and filling bowl of greek yogurt with just ripe bananas and peanut butter and oats topping after an exhausting work out. So that’s why I’m sharing with you this delicious recipe…because even if you’re not a health-lets-eat-gazillions-of-proteins freak, you’ll still love it and want to use it as a topping for any meal, or a snack, anytime of the day. Because who doesn’t love peanut butter and chocolate and oats all together?. I know, no one. And the even greater thing about this recipe, it’s the easiest thing in the world! Just mix everything in one bowl. That’s why its not an actual granola, there’s no baking or syrup making involved! Got you hooked yet? Read more for the recipe. Continue reading

Chocolate is happiness overload – Cookies, cookies, cookies.

White chocolate shortbread

So I’ve got everything I love: my (very soft and lovable) dog is sitting beside me, it’s raining outside, I’m listening to Stacey Kent, and I’ve got a glass of insanely good wine right next to my computer. Does it get better than that? Mmmm…yes. I also just ate some of the most chocolatey-rich-gooey-intense-cookies I’ve ever made (Can’t say the best ever because that doesn’t really exist. All home made cookies are equally great in the eyes of god just for being cookies. Ahem) with a glass of cold milk. There really is nothing that could top that right? Except maybe two chocolate cookie recipes all in one post. Yup, two. And they couldn’t be more different from one another. Let me tell you about the first one. It’s a a recipe of my own which I can dare to call the perfect cookie to accompany your espresso. A rich in cocoa chocolate shortbread topped by a thick layer of white chocolate, the ideal combo of sweet and chocolate-y, just what you want after a long sip of good dark coffee, right? And not only that, they’re lovely looking AND easy to make. And they keep for more than two weeks. (can’t tell you how much longer because I’ve never actually been able to have shortbread lying around uneaten for that long). Just what you need when you have company over for coffee, trust me. And the second recipe: double chocolate cookies which are gooey inside, crumbly outside, warm from the oven and have to be had with a glass of really cold milk? Yes, a dozen please. That recipe comes courtesy of Kim at Strawberry Ginger, a great blog with tons of delicious recipes. This double choc recipe is one of the best I’ve tried, or at least they turned out really well for me! I highly recommend warming them slightly in your toaster oven before eating them, the chocolate chips will melt blissfully in your mouth. But enough talk about chocolate, go read the recipes.

Double chocolate chip cookies Continue reading

Tiny dinner again? – Chocolate and Peanut Butter Tartlets

Chocolate and peanut butter tartletsChocolate and peanut butter tartlets

I have continued to neglect the uploading of recipes….I know…I’m terrible. But I’m always busy or sick. Right now I’m recovering from my 4th respiratory disease of some sort in less than two months. It’s crazy. Just when I’m getting back on the wagon, back to a good daily routine with lots of exercise, cooking, crafting and gazillions of endorphins per day (either from exercise or chocolate…you guess)….no, my body says. And its back to resting for three days straight without doing anything fun. Hmmph. This has to stop! The good part of not posting though, is that I’ve cooked a lot of new things in between posts, and so I can pick the yummiest! This time I present you with a hard to surpass combination; chocolate and peanut butter, on a crunchy, buttery, flaky tartlet. Sounds delicious? That’s cause they are. I created these because I had a birthday dinner party for one of my best friends, but she’s super tiny (tinier than me) and so I made mini everything for dinner. (Yes, again) Tiny burgers, tiny fries, tiny salads, tiny stuffed portobellos, and of course, tiny desserts! Pavlovas, which I’ll post as soon as I sort the photos out, and these incredibly good chocolate peanut butter tartlets. The tartlet shells are a bit tedious, yes. But you can skip that and make a regular size tart using a pastry ring, because the filling is really really easy and fast. Just make sure you weigh your tart shell properly. Read more for the recipe!

(The above mentioned tiny dinner. See why I had to make tarlets?)

tiny dinner

Beating eggs into doughSablageShort pastry dough

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Teatime heavenly bites – Butter and sugar biscuit thins

Teatime Heavenly Bites

I confess that I’ve been saving this post because I couldn’t come up with words good enough to describe these biscuits. As I’ve said before, (and have shown in the shameless invasion of cookie recipes in this blog) I absolutely adore cookies, in any form. And while there’s no such thing as the perfect cookie, because the perfect choice depends on the moment, weather, accompanying beverage, and previous meal, these ones are pretty close to being the perfect teatime bite. (Also could be the perfect coffetime bite, but people never say 5 o’clock coffee, for some reason). I love having something to accompany my tea, and I always childishly try to eat it in as small bites as I can, to see if I can make it last until I see the bottom of my cup. These, for sure, will NOT last until the bottom of your cup. They don’t melt in your mouth; they crumble, ever so thin and light. Buttery-sweet-flakey. The vanilla ones are perfect for tea, and the chocolate ones for coffee. But be careful and serve only a bit, or you’ll find yourself having a whole meal comprised solely of these biscuits. To add to their wonderfulness, they keep very well as long as they’re placed in an airtight container, preferably with a sign on the tin that reads “don’t grab anymore, you’ve already had 10!”) .
They’re a variation on the recipe for the traditional french sablés below, of which I baked about a ton for a special order. These are also delicious, but quite heavier and best served with a glass of cold milk.

Butter sables on platter

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Baking Frenzy Part II – Nutella Banana Muffins

Nutella Banana Muffins

So for baking frenzy part II, which I know, I’ve taken waaaaay too long to post, I’ll share with you one of my must recipes. I make these pretty often, not because they’re easy, not because I love nutella, not because I love banana muffins, but because they are the perfect combination of all that I’ve just said. I even know the recipe by heart now! The original recipe comes from Delicious Days, one of my favorite food blogs, with a few modifications of my own.

The Recipe:

Nutella-Banana Muffins
(adapted from Delicious Days)
Yield: 30 small muffins

2 eggs
125 g soft butter
100 g brown sugar
2 large ripe bananas
150 g Nutella
100 ml milk
250 g flour
2 tsp baking powder
1 tsp baking soda

Directions

Preheat the oven to 350ºF.

Cream together in a large bowl the eggs, butter and sugar, then fold in squashed banana and whisk.

In a separate bowl, combine milk and baking soda and blend well. Also separately, mix the flour with the baking powder. Now alternately blend in a part of the milk mixture, then a part of the flour mix, part of the milk, … until everything is combined. Add the nutella and with a rubber spatula swirl it into the batter, taking care not to mix it too much, leaving whole streaks of it unblended.

Now pour batter into prepared muffin tins (I used silicon) and bake  in the preheated oven until golden brown, or a when tested with a wooden skewer it comes out clean.

Serve warm, the nutella truly kicks in then.

Batter with nutella