We have a jar of Nutella in the pantry that I bought to make Nutella Croissants. Last weekend I was making banana muffins and thought it would be fun to put a dollop of Nutella in the center before baking. It was a good idea. Especially warm. So next time you make your favorite banana muffins, try layering a teaspoon of Nutella in the batter. You won’t be disappointed!
Banana Nutella Muffins
(Recipe source Cooking Light and Bakin’ and Eggs)
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 /2 cup sugar
1/2 cup light brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (can sub non-fat yogurt, greek yogurt or sour cream)
1 teaspoon vanilla extract
3/4 cup Nutella
Muffin liners or cooking spray
Preheat oven to 350°. Line muffin tins with liners or coat with cooking spray.
In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk. In a separate bowl, combine banana, yogurt and vanilla.
Beat sugar and butter with a mixer on medium speed until light and fluffy and well blended, about 1 minute. Add the eggs, 1 at a time, beating well after each addition. Add banana mixture and beat until blended. Add flour mixture and beat at low speed just until moist.
Fill muffin tins about 1/4 of the way full with the batter. Place 1 teaspoon of Nutella in the center of each muffin. Fill muffin tins with remaining batter. They should be about 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks – but remember – these are best enjoyed warm!
Yield: 12 muffins
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Brandon is a huge Nutella fan. I saw this recipe for Nutella Croissants a few weeks ago and sent the link to Brandon. He pretty much demanded that I get the ingredients for it the next time I was at the grocery.
This is a very easy recipe and a very yummy treat for breakfast or dessert. We had them for breakfast this morning with fresh fruit and cafe au lait. Gotta love Sunday mornings!
(Recipe source Vintage Victuals)
Refrigerated croissants (any size, just follow cooking directions on tube)
Preheat oven as directed on the tube of croissants.
Pop the tube and unroll the dough. Place a dollop of Nutella in the middle of the wide half of the croissant. Roll up the dough, starting at the wide end and rolling towards the small end. Place on a cookie sheet.
Follow baking instrutions on your tube of croissants. Remove from oven when golden brown.
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Posted in Chocolate, Dessert, tagged Chocolate, Dessert on January 20, 2009 |
2 Comments »
I had a lot of leftover half-and-half in the fridge so I decided to browse through some cookbooks to look for ideas on what to do with it. I ended up settling on Chocolate Pudding from Joy of Cooking. Brandon is a huge chocolate lover so I thought he’d be happy to have this for dessert.
This is a thick and rich pudding. Brandon commented that the texture was in between pudding and a mousse. It was a breeze to put together before dinner and later that night there was a great dessert waiting for us in the fridge!
(Recipe source Joy of Cooking)
1/2 cup sugar
1/3 cup plus 1 tbsp unsweetened cocoa
1/3 cup warm water
1 oz semisweet or bittersweet chocolate, finely chopped (optional but I recommend!)
2 cups half-and-half, divided into 1 3/4 and 1/4 cup
3 tbsp cornstarch
1 1/2 tsp vanilla
Have ready a 3-cup bowl or 4 to 5 ramekins. If unmolding the pudding, oil the bowl or ramekins.
In a heavy saucepan, mix together sugar, cocoa and salt. Gradually stir in warm water to make a smooth, runny paste. Stirring constantly, bring to a boil over medium heat, then remove from heat. Stir in chopped chocolate until melted. Then stir in 1 3/4 cup half-and-half.
Place cornstarch in a separate bowl. Very gradually add the remaining 1/4 cup half-and-half, making a smooth paste. Stir cornstarch paste into the chocolate mixture. Turn heat to medium and cook, stirring constantly, until the mixture begins to thicken. Reduce heat to low and continue to stir briskly. Bring mixture to a simmer and cook for 1 minute. Remove from heat and stir in vanilla.
Pour the pudding into the bowl or cups. If you don’t want a skin to form on the top of the pudding, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 2 days.
If desired, serve with whipped cream and grated chocolate.
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