Nutella Chocolate Chip Cookies

Nutella and I, we go way back.  I was first introduced to Nutella when I spent a summer in Italy studying abroad.  Needing some non-perishable food for snacks and lunches, my classmates and I set out on a journey for a stash of peanut butter.  What better quick sustenance than good ole peanut butter?  Interestingly enough, we couldn't find any, to save our lives!  In every store, in every city, we looked for peanut butter.  The only thing we could find, that was even somewhat similar, was this stuff called Nutella - Chocolate Hazelnut spread.  It looked to be a spread for toast and sandwiches, but made with chocolate. I was confused?  Sure, I could see this being used in a dessert, but as a main part of a meal?  Interesting.  Hoping that the nut/protein content was somewhat significant we gave it a try.  Worst case scenario, we had some chocolate hazelnut goodness to eat with pretzels! (which is AWESOME by the way).  Surely enough, it was delicious - especially on banana Nutella sandwiches!

Lately, I've been making many different chocolate chip cookie recipes.  I've found some great ones, but was now craving something "different".   Having just completed a spring clean of my pantry the Nutella came to mind!  Yum - chocolate chip Nutella cookies!   And after a quick a consultation with google, I dove into this recipe!   It's delicious!!  You will especially enjoy the Nutella ribbon in the middle.  :)

Nutella Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:

Preheat the oven to 375 degrees and prep baking sheets with parchment.

In a large bowl whisk together the flour, baking soda and salt.

In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

Gradually add the flour until the mixture is combined.

Then mix in the chocolate chips and the Nutella.

Drop heaping Tablespoons, or use a cookie scoop, of dough onto the prepped baking sheets and bake for about 12 minutes. Take caution not to overbake. Take them out when they are golden brown and allow to cool a few minutes on the cookie sheet before transferring to a wire rack to completely cool.

Source: adapted from justJENNrecipes

Banh Mi Vietnamese Style Sandwich

I was first introduced to this amazing sandwich while watching Food Network's The Great Food Truck Race. One of the top contestants, Nom Nom Truck, came up winning almost every challenge by selling Banh Mi sandwiches from their funky cool food truck. People from all cities went crazy for these sandwiches! I knew this was something I needed to try. While I'm still on the search to try an authentic Banh Mi sandwich, the best I can do right now is attempt to make one myself. I'm not sure if this recipe is authentic, but I will say that it is delicious!

The only change I would make to the recipe is to reduce the amount of sesame oil in the sandwich sauce. I found it to be a little overpowering (as sesame oil can be). I have reflected my reduction in sesame oil below. Enjoy!

Banh Mi

Choice of Protein:
Portabella mushroom caps, sautéed
Grilled Chicken
Or
Shredded Pulled Pork

Marinated Veggies
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
Small pot of boiling water for blanching veggies
Small bowl of ice water for cooling veggies
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water

Sandwich Sauce
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon fish sauce
1/4 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water

Garnishes
Mayo to taste
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil


Bread
2 (7 inch) French bread baguettes, split lengthwise

Directions:

1. Have your mushrooms, chicken, or pork cooked thoroughly and set aside. Plunge the carrot and radish sticks into the boiling water and after 30 seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.

2. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, garlic, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.


3. To assemble sandwiches, spread mayo on each half of the French loaves, then sprinkle a little of the sandwich sauce on each side. Place your protein onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

Source:   adapted from Allrecipes

Hot Chocolate / Cocoa Mix

I couldn't make homemade marshmallows without having some hot chocolate to put them in!  This recipe mixes up so easily and sits perfectly in a Mason jar waiting to be used as a winter night's treat.  It is just the right marriage of sweetness and richness, without being over the top.  This mix also makes a great treat to give out as a gift during the holidays.  Just think of receiving a cute coffee cup with hot chocolate mix and homemade marshmallows!  I love it!

Hot Chocolate / Cocoa Mix
adapted from Cook’s Country

1 1/2 cups nonfat dry milk powder
1 cup powdered sugar
3/4 cup cocoa powder
3/4 cup white chocolate chips (or chopped white chocolate)
1/8 teaspoon salt (or a pinch)

1. Whisk together all ingredients in a large bowl. Pulse the ingredients in a food processor until the chocolate is finely ground (or white chocolate will settle in bottom of cup).  Alternatively, crush white chocolate chips as fine as you can in lieu of a food processor. Store in an airtight container for up to 3 months.

2. To make hot cocoa, put 3 heaping teaspoons of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or marshmallows.

Homemade Marshmallows

Marshmallows seem to be one of those universal treats that almost everyone enjoys.  Whether melted gooey on S'mores, added to a cup of hot chocolate on a cold winter day, toasted by a summer bonfire, or sprinkled on top of your favorite Thanksgiving sweet potato casserole.  Until recently I never really thought about the ingredients of a marshmallow, or even how to go about making them from scratch.  I really didn't know you could make them!  I thought they just came in the bag...hehe.  But then I ran across this recipe and realized they were very similar to meringue with the added gelatin for firmness.  Now this I could do!

Homemade Marshmallows
adapted from Ina Garten - Food Network


3 packets unflavored gelatin (my small gelatin box contained 4 packets)
1 cup cold water, divided
1 cup light Karo syrup
1 1/2 cup granulated sugar
1/4 tsp salt
1 Tbsp vanilla extract
Baking spray with flour
Powdered sugar for dusting/stick-proofing

Place 1/2 cup cold water in the bowl of your stand mixer fitted with the whisk attachment, or in a bowl with hand mixer on standby. Sprinkle the gelatin over top of water and set aside.


Heat corn syrup, sugar, salt, and the other 1/2 cup cold water over medium heat, stirring until the sugar is dissolved. Then turn to high and cook to 240 F (use a candy thermometer), 6-8 minutes longer.


Turn mixer to low and slowly pour the hot syrup over the gelatin. Add the vanilla extract. Increase the mixer speed to high, very gradually to prevent hot sugar from slinging, and let run for 15 minutes until you have a glossy, smooth, and thick marshmallow mixture.


While the marshmallow is whisking, heavily coat the inside of an 8×8 pan with baking spray. Coat with powdered sugar and tap out the excess. Pour in the marshmallow mixture (it will come all the way to the top).  Let sit for 3 hours, or until solidified and cooled.


Turn the marshmallow squares out onto a heavily powder-sugared surface. Using a pizza cutter, with a single stroke to make a smooth edge, cut the marshmallows into 1-inch strips, one at a time.  They will be 2 inches tall.  Then cut the 1 inch x 2 inch tall strip in half again to make long 1 inch x 1 inch strips. Then cut those into little 1 inch squares.  As you’re cutting the marshmallows, keep all sides dusted with powdered sugar and store in an airtight container.


Enjoy the marshmallows your favorite way!

Cherry Teacakes

These little Cherry Teacakes are so cute you almost don't want to eat them.  But once you do, you'll keep wanting more!  They are the perfectly sweet - not too sweet, but sweet enough.  The cherry is not overpowering so if you think that don't particularly like cherry desserts, still give this one a try.  They are perfect with a cup of coffee..or tea!  They are also very moist and tender and keep their freshness for several days!  I will be including these in my Christmas cookie boxes this year.  Enjoy!

Cherry Tea Cakes

From Betty Crocker

1 cup powdered sugar

1 cup butter, softened

2 teaspoons maraschino cherry liquid

1/2 teaspoon almond extract

3 or 4 drops red food color

2  1/4 cups All-purpose flour

1/2 teaspoon salt

1/2 cup drained maraschino cherries, chopped

1/2 cup white vanilla baking chips

Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.

Shape dough into 1-inch balls. On parchment lined cookie sheets, place balls 2 inches apart.

Bake 15 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.

Place baking chips in a microwave safe bowl.  Microwave on High 35 to 50 seconds, stirring chips every 15 seconds, until chips are melted and smooth.  Add melted chips to a ziplock bag, cut the small tip on bottom corner of a ziplock bag;  drizzle melted chips over cookies in a zig zag pattern.

"Perfectly Chocolate" Chocolate Cake

Sometimes you just crave a nice, good ole, true chocolate cake with chocolate frosting.  You know, one of those cakes that goes great with a cold glass of milk.  Well, this is the cake for you.  And the best part of this cake is that it is super moist and tender, and stays that way!  Some other cakes dry out within a day or so, and this cake stays moist until the last bite!  This one is a keeper!  
Don't be afraid when you realize that the batter for these cupcakes is VERY thin.  Somehow it adds to the yummy!  Not sure of the science behind it, but it works!

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (I used coffee)


Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water/coffee (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


Source:  adapted from Hershey's Kitchens

Grilled Vegetable, Portabella and Goat Cheese Sandwiches

All I can say is YUM!   These sandwiches really hit the spot.  We were craving a good hearty sandwich with crusty bread, grilled healthy vegetables, and tangy goat cheese.  I can't describe how good these are!  It's so colorful and flavorful.  I've already planned to include these at my next party, cut on the diagonal, and served in smaller pieces. 

The original recipe by Giada De Laurentis included eggplant which was replaced in this recipe by portabella mushrooms. 

Grilled Vegetable, Portabella and Goat Cheese Sandwiches

adapted from Giada De Laurentis

Ingredients

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 package of sliced baby portabella mushrooms
1 baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and mushrooms and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender (I cooked mine in a skillet). While the vegetables are cooking, spread the olive oil mixture on the bottom 1/2 of the baguette halves. Using a spatula spread the goat cheese on the top halves. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.