Nutella Cinnamon Rolls. May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. Fortunately, over the weekend I whipped up a batch of my go-to recipe…only this time, I halved the recipe so that I’d only get 3 pans of rolls instead of 6. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar.
Spray three 8? Leave a Reply. Nutella Caramel Hazelnut Brownies. I thought we were a little overdue for another NUTELLA recipe! What about you? I have been wanting to try a Nutella brownie recipe for a bit now, but it couldn’t be just any brownie, it had to be an oooey gooey over the top slap your momma kinda brownie. And after much drooling ehem contemplation, I think I got it! I decided on a layered brownie. Maximization of flavor! You can tell from looking at them, that this is no wimpy brownie. I will tell you that parchment paper is the secret to getting the brownies just perfect! So go ahead, make a pan or two!
Baci! What to do: 1. 2. 3. 4. 5. Feel free to add your own Nutella recipe link below: Buon Appetito! Pumpkin Pie Bites. I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan. This one holds 24. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this.
But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. Cute! Makes 24 pies. Mini Peanut Butter-Finger Cheesecakes. Well, I survived yesterday. It turns out my throat massage ended up being a scalp massage. At 5:51 AM my little guy came to my bed and said, “Good morning Mommy, Happy Mother’s Day (yes, he was shrieking it)! It’s time for your massage!” Why is it no one is able to get up on a school day that early? Anyways, here is a little treat I made for myself for Mother’s Day. If you don’t have a mini cheesecake pan, I highly suggest getting one. Anyway, I know you’ll love it. Let’s make it… Here’s what you will need: Vanilla wafers, granulated sugar, butter, salt, cream cheese, peanut butter, an egg, heavy cream, Butterfinger and chocolate chips.
Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2 Tablespoons melted butter and 1/8 teaspoon table salt. Beat cream cheese and 1/4 cup creamy peanut butter until smooth. Evenly pour batter over baked crust. After cooling, your cheesecakes will depress a bit, creating a perfect well for the chocolate sauce. Makes twelve mini cheesecakes. |Feistycook| SELF-FROSTING NUTELLA CUPCAKES. When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°.
Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. . Peanut Butter and Jelly Baby Lattice Pies. Good Tuesday to you! I had so much fun making these baby pies! For some reason party food seems more fun when it’s miniature right? I don’t know what it is, but I just love it. So, these are totally doable, they look detailed, but seriously are really easy.
I snapped photos while I was preparing them to show how easy they are. Peanut Butter and Jelly is one of those combinations that I could do in almost any dessert. Time to create the lattice top… My strips were a little long, but you get the idea. Brush lightly with egg wash Here you have the lovely little PB&J pies. Peanut Butter and Jelly Baby Lattice Pies 1 roll Pillsbury pie dough 1/2 Cup creamy peanut butter 1 Tablespoon sugar 1/2 Cup Smucker’s Strawberry Preserves 1 egg white whisked with 1 teaspoon water for egg wash Sugar Crystals for sprinkling on top if desired 2 Tablespoons powdered sugar 1. 2. 3. 12 mini pies…..let’s see what the judges think… Think we’ve got some happy taste testers!
Other recipes you may enjoy... Brownie Peanut Butter Cups For a while now, I’ve been wanting to use muffin pans to make brownies. I found several recipes, but none I could really get excited about. Then, I found this one that features one of my favorite combinations: chocolate and peanut butter. The brownies are prepared in traditional brownie fashion, but scooped into muffin tins like cupcake batter. Instead of the swirled chocolate/peanut butter chips, I used a combination of chocolate chips and peanut butter chips in the batter and also on top.
I actually think I like the look of the different chips better than I would the swirled chips. I really love the dollop of peanut butter in the center. We found these to be best served warm. Brownie Peanut Butter Cups Ingredients Instructions Preheat oven to 350°. In a large microwave-safe bowl, combine sugar, butter, and water. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place peanut butter in a small microwave-safe bowl. Notes. Easy,Healthy, Low calorie Banana Chocolate Brownies Recipe. If you thought this post is accompanied with pictures taken in very 'low enthusiasm', I have to admit, that you are right! They look like the half hearted attempt at taking pictures which I assure you is the way I took it. Now, the explanation behind it is another story altogether!. I have choco-monster for a friend. And she came home. Period. What? I said, listen to these key words - These brownies are "Simple", "Damn Easy to Make", " Low Calorie", "Practically almost fat free", "Butterless of course", "Contains fruit", "Very chewy" and in fact "Healthy for you".
Basic Information Prep Time: Under 30 min Cook Time: 30 min to 1 hour Yield: Makes about 9-12 pieces Ingredients 5 tbsp cocoa1 tbsp superfine sugar5 tbsp low fat milk3 large bananas (slimy ripe ones work so well...)1 cup brown sugar1 tsp vanilla extract5 egg whites 3/4 cup self-rising flour 2/3 cup oat branpowdered sugar for dusting, optional Tips * No Oat bran on hand? Method Line an 8inch square cake pan with a parchment paper. Ice Cream Sundae Brownies. Hi everyone! Hope you had a great weekend. Some of you may have gotten a preview of this post Friday morning….I hit the “publish” tab waaaaay too early So, you knew once I tried ice cream inside of cookies that I wasn’t stopping there right?!!
These devilish brownies are equally as decadent as those cookies. I’m talking perfectly crisp edges, chewy centers, thick, ultra CHOCOLATY and down right delicious! The beauty of this recipe is you can personalize it with your family’s favorite ice cream. I sat in front of the ice cream section for 5 minutes before I could decide what flavor to choose Enough talking from me….go try these….TODAY!! Here’s your line-up of ingredients (minus the hot fudge) Ben and Jerry’s “Phish Food” was an awesome pick I must say Add all of your goodies to the brownie mix…. Ice cream time!! Scoop in that beautiful ice cream!!
Add some chocolate chips ….and some hot fudge, well when I added it, it was cold from the fridge yes, hot fudge!! Mmmm! It’s bake time!! 2 eggs 1. 2. Warm Toasted Marshmallow S'more Bars. Snickerdoodle bars. Snickerdoodle Bars My poor kids. They’ve been feeling so deprived. Last night after dinner, Sam literally walked back and forth from the pantry to the cupboard to the fridge, aimlessly searching for a dessert. Did I say deprived? Maybe I mean spoiled. But in only the best possible way. With all the cake baking frenzy that’s been going on around here, I’ve really neglected our usual sweet treats and the kids are feeling the pain. We’ve all seen the snickerdoodle bars everywhere we look, right? I’ll admit I kind of screwed up at the end though.
I sent some happy kids to the bus stop this morning, munching on snickerdoodle bars. Recipe: Snickerdoodle Bars 2 2/3 c. all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. ground nutmeg 1 tsp. salt 2 c. packed light brown sugar 1 c. butter, softened 2 eggs, at room temperature 1 Tbsp. vanilla extract Topping: 2 Tbsp. granulated sugar 2 tsp. cinnamon pinch of nutmeg Preheat oven to 350 degrees. Stir in the flour mixture until well blended. How to Make Peanut Butter S'Mores Turnovers. Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire.
Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. It all sounds great and everything, but it’s just not for me. I’ll happily tell a story, snuggle in a blanket and sing a song next to a roaring fire inside a mountain cabin and nibble on homemade baked goods instead. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash.