Wednesday, May 24, 2017

Nutella Brownies

As if brownies aren't perfect on their own, there is a way to make them even better: Nutella.

I mean, doesn't Nutella make just about everything better? Let's see...wheat toast? Add Nutella! Animal crackers? Add Nutella! Empty spoon? Add Nutella! See how that works?

These are super moist and super fudgey, but the Nutella flavor isn't over powering. I added a bit more at the end and swirled it through the batter since I did want to taste the flavor. If you want to get real silly with it, smooth some on the warm brownies right of the oven!


-1 cup butter
-2 cups sugar
-1/2 cup Nutella + 3 tablespoons
-4 large eggs
- 1 1/4 cup cocoa powder
-1 teaspoon salt
-1 teaspoon baking powder
-1 tablespoon vanilla extract
-1 1/2 cup flour
-10 ounces semi-sweet chocolate chips

1. Heat oven to 350. Grease a 9x13 baking dish.

2. In a small saucepan over low heat, melt the butter. Stir in the sugar and cook an additional 1-2 minutes. Don't boil!

3. Remove from heat and stir in the 1/2 cup of Nutella. Pour mixture into a large bowl and beat in the cocoa powder, eggs, salt, baking powder, and vanilla.

4, Stir in the flour and chocolate chips until combined. Spread into your pan. Now, take the 3 tablespoons of Nutella and sporadically swirl it trough the top.

5. Bake for 30-35 minutes.

Source: Buns in My Oven

Sunday, May 21, 2017

Easy Breakfast Biscuits

Nothing says Sunday morning quite like a freshly baked Southern biscuit. I'll admit my motivation to make these wasn't that I woke up and was bit by the culinary bug. The truth is, we didn't have any bread left to go with our eggs and bacon and neither one of was felt like going to the store for more. So, lucky for us I did have all the fixins for a biscuit recipe. These little breakfast delectables really are the ideal Southern biscuit! And I'll admit, now that I've had these I'm glad we were out of bread that morning.

-2 cups flour
-1 teaspoon sugar
-1 tablespoon baking powder
-1 teaspoon salt
-8 tablespoons butter, cubed
-3/4 cup milk

1. Heat oven to 425.

2. In a large bowl, combine the flour, sugar, baking powder and salt. Cut butter into the mixture and knead in until it looks like cornmeal. (I eventually used my hands to do this.)

3. Make a well in the middle of the flour mix and slowly add the milk into the middle. Flour your hands a bit and knead dough with your fingers. Lightly flour your counter and roll dough onto surface to desired thickness. Cut biscuits with a small biscuit cutter. (You can use a round cookie cutter too. I actually have neither so just used a knife to cut out circles).

4.  Place on a baking sheet and bake for 15 minutes.

Source: Paula Deen

Sunday, April 30, 2017

Spinach Banana Shake

First let me say, this doesn't taste like spinach at all. Don't roll your eyes! It really doesn't, and it even has 2 cups of fresh spinach.

This is a fantastic way to start your day. It's delicious, jam packed with vitamins, and you'll feel great after drinking it. It's even great as your mid-morning or afternoon snack, and you don't have to feel guilty about enjoying it! While I mostly use all spinach, you can easily use kale instead or do a combination or kale and spinach. The only think I ask (ok, demand) is don't use real milk, stick with the almond milk, it's so much better for you!



- 2 cups (or more if you want) of fresh spinach (or kale)
-1 large ripe banana
-2 tablespoons peanut butter
-8oz unsweetened almond milk
-3-4 ice cubes

1. Combine all ingredients in a blender or Nutribullet. If you're getting too much of a 'planty' taste, just add a tad more peanut butter and that will do the trick!

Tuesday, April 4, 2017

Apple Crisp

There's no wrong time of the year to enjoy a delicious apple crisp. Who cares that it's not Fall, the combination of sweet apples, warm cinnamon, and cool vanilla ice cream makes the perfect dessert (or breakfast) year round!


-6-7 Granny Smith apples, peeled and sliced to medium thickness (not too thin so it isn't mushy, but not too thick where they are difficult to eat)
-1 tablespoon fresh squeezed orange juice
-1 tablespoon fresh squeezed lemon juice
-1/2 cup white sugar
-2 teaspoons ground cinnamon
-1 teaspoon ground nutmeg

Topping
-1 1/2 cups flour
-3/4 cup white sugar 
-3/4 cup brown sugar (light or dark is fine)
-1/2 teaspoon kosher salt
-1 cup oatmeal
-2 sticks butter, diced

1. Heat oven to 350. Butter a 9x9 baking dish. You can use larger too, but I like mine thick and a thick crumble. You can also use a 9x13 rectangle dish or a 9x14 oval dish.

2. Combine the apple slices, juices, sugar, and spices. If mixture looks too dry, add a tablespoon of water. Pour into the baking dish.

3. Combine all the topping ingredients in an electric mixer with the paddle attachment. Mix on low until it is crumbly and the butter is the size of peas. Scatter topping over apples.

4. Place on a baking sheet and bake for 1 hour. Serve warm with ice cream.

Source: Ina Garten




 

Sunday, March 26, 2017

Breakfast Energy Yogurt

Not every recipe requires sauteing, baking, mixing, and transforming. This is more of an 'assembly' recipe but I promise you this will become your go-to breakfast. It's so fresh and healthy it will really kick-start your morning in the right direction. Feel free to swap put the berries for whatever you want, I just prefer the strawberry/blackberry combo.




- 8oz plain Greek yogurt
- 4-5 strawberries, diced
- 4-5 blackberries, diced
- 1 teaspoon honey
- 2 tablespoons chopped pecans

1. Pour the yogurt in a bowl and drizzle with 1/2 teaspoon of the honey. Layer the diced strawberries, blackberries, and pecans and then drizzle with the remaining 1/2 teaspoon of honey.

2. EAT!

Friday, March 24, 2017

Irish Soda Bread

8%.

According to Ancestry DNA that's how much Irish DNA I have in me. Now, my great-grandfather came to America directly from Ireland, but as you can see while I grew up celebrating Irish heritage when you break it down to genes I'm only a whopping 8%. This has become particularly funny because a few years before I had this knowledge, I decided to get three shamrocks tattooed on my right wrist. So now I say that my wrist accounts for my 8% Irish heritage.

But this won't deter me from making Irish Soda Bread every year. Growing up I thought there was something extra special in the ingredients. Soda bread?! Is there Sprite or club soda in it?! Spoiler Alert: No! It's just that the leavening agent is baking soda. There's your soda. But it does have raisins in it and 4 tablespoons of sugar which makes this a tad sweet that pairs perfectly with cold fresh butter. I typically would have this with tea or coffee as a snack, and not as a bread with dinner but you can do what you want.

- 4 cups flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 tablespoons cold butter, cut into 1/2 inch pieces
- 1 3/4 cups cold buttermilk, shaken
- 1 large egg, lightly beaten
- 1 cup raisins


1. Heat oven to 375. Line a baking sheet with parchment paper. If you don't have parchment, I just greased the bottom of my pan so the bread won't stick.

2. Combine the flour, sugar, baking soda, and salt with an electric mixer with the paddle attachment. Add the butter and mix on low until the butter is combined.

3. Lightly beat the egg in the buttermilk and with the mixer on low speed pour into flour mixture. Mix the raisins in a tablespoon of flour and add into the dough.

4. Flour your counter-top and your hands. Dump the dough on the flour and lightly knead a few times until you get a round loaf. It will be very sticky at first so make sure you have enough flour so it doesn't stick to your hands.

5. Place the loaf onto the baking sheet and cut an 'X' into the top with a serrated knife. Bake for 50-55 minutes, until a knife comes out clean.

Source: Barefoot Contessa


Monday, March 6, 2017

Chocolate Snacking Cake

Did you catch the name of this cake?

It's not birthday cake, not special occasion cake, not retirement part cake. Just snacking cake. So that means the only purpose this decadent dark chocolate cake serves is to be there when a snacking craving hits. This is supposed to be served cold, the frosting is dense, more fudge-like than frosting.


Cake
-3/4 cup unsweetened dark cocoa powder
-3/4 cup flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-3/4 cup butter, room temperature
-1 cup sugar
- 3 eggs
-1 teaspoon vanilla extract
- 1/2 cup sour cream

Frosting
-1 cup heavy cream
-6 oz semi-sweet chocolate chips
-1/2 cup powdered sugar
-1/3 cup dark cocoa powder

1. Heat oven to 350.

2. Grease your baking pan. Original recipe calls for a 7 1/2 and 11 1/12 pan, but I used an 8" round pan. Whatever you use, just adjust your baking time depending on the thickness of the batter.

3. Combine the cocoa, flour, baking powder, and salt.

4. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then beat in the vanilla. Reduce the speed and add in the flour mixture alternating with the sour cream, starting and ending with flour.

5. Pour batter into pan and spread evenly. Bake 45 minutes, until knife comes out smoother. Again, if you use a larger pan you'll reduce the cook time.

6. Make the frosting by heating the cream in the microwave for 2 minutes. Add the chocolate and let stand for 10 minutes then stir until smooth and melted. Add the powdered sugar and cocoa and stir until smooth. I actually needed to add more of both of these, the frosting was too runny for some reason. Once you've reached the desired consistency spread onto a cooked cake. Store in the fridge and serve cold.

Source: The View from Great Island