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nutella ricotta braided pastry

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It’s World Nutella Day so I felt I needed to make you something with Nutella. Okay, fine, I made it for me, but I’m happy to share. This dessert is super simple, takes a couple minutes to put together and bakes for around 15 minutes.

I love the versatility of puff pastry so it’s something I usually have around. I took the pastry and made cuts on two sides so that it could be braided.  I spread about 2TB of Nutella in the middle and topped with about 4 TB of ricotta on top. Braid the pastry, brush with egg whites and top with nuts. Easy peasy. Just put the prepared pastry in a 350 degree oven for about 15 minutes. Voila – you have something delicious to celebrate Nutella!

nutella brownies…and a baker’s secret giveaway!

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If there’s anything that can bring people to the table, it’s a pan of brownies. Not just any brownies. Nutella brownies. These are not as dense as the 2-ingredient brownies I’ve made before. They are cakey and not as sweet, and totally satisfy a chocolate craving.  The hazelnuts scattered on top roasted in the oven making it the perfect crunchy topping.

When World Kitchen sent me their Baker’s Secret Easy Store 5pce Bakeware Set, I knew that this would be the perfect recipe to test out the pans. I was very impressed with the set, each nonstick pan nesting together for compact, space-saving storage. They are also dishwasher safe, always a bonus when it comes to saving time.

Want a chance to win an 8″ Baker’s Secret Square Cake Pan and bake up your own batch of these brownies? Enter below and let me know what you’ll be making! Open to residents of Canada (including Quebec). Contest closes December 10, 2015 at 11:59pm MST.

a Rafflecopter giveaway

This post has been sponsored by World Kitchen and I have been compensated monetarily and with product. All opinions are my own.

Nutella Brownies

1 cup Nutella
1/2 cup brown sugar
3 eggs
2 tsp vanilla
1 cup flour
1 tsp baking pwoder
1 tsp baking soda
1/4 cup hazelnuts, chopped

In a glass bowl, heat the Nutella for approximately 30 seconds in the microwave. Add the sugar and mix well. Add eggs and vanilla until combined. Add the dry ingredients until everything is incorporated. Pour batter into an 8″ x 8″ greased pan. Top with nuts and bake at 350 degrees for 20 minutes.

2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1 cup pecans – See more at: http://www.foodmamma.com/2012/08/fudge-brownies.html#sthash.DhFS7GyH.dpuf

2-ingredient nutella brownies

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Hello March! You came by too quickly but we are very happy to see you! March is birthday month (yay?) but also Blogiversary month! It’s been 5 years since the creation of Food Mamma. We will be celebrating all month long with giveaways from some awesome folks – more on that to come!

When I saw the post about brownies with only 2 ingredients, I was intrigued. When I learned that one of the ingredients was Nutella, well, I just had to try it for myself.  The recipe called for 4 eggs, I had 3 and I still needed to make breakfast. I used one egg for french toast and the other 2 to make a small batch of these brownies.

With two ingredients, the batter came together quite quickly. The waiting for the brownies to be baked and cooled, well, that seemed like it took forever. Q came into the kitchen every five minutes, is it done yet?

To make it look pretty, I did add powdered sugar, but you don’t have to. The brownies were dense and fudgy and oh so good. I kind of wish they weren’t so easy – it’s a dangerous recipe to have!

2-Ingredient Nutella Brownies
Recipe from Diethood

4 large eggs
1 cup Nutella

Preheat oven to 350.
Line an 8×8 brownie pan with parchment paper; set aside.
Place the eggs in your mixer’s bowl and beat for 5 to 7 minutes, or until the eggs have tripled in size.
Heat the Nutella in the microwave for 60 seconds. Remove and stir.
Slowly pour a stream of the warm Nutella over the eggs, beating until mixture is thoroughly combined.
Pour batter into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with very few crumbs.
Remove and let completely cool before cutting.
Dust with powdered sugar.
Cut into bars and serve.

hazelnut nutella cookies

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Q was home sick for a few days last week. It seems like something nasty is definitely making its rounds.  While most of his time involved naps and movies on the couch, we also managed to squeeze in some cookie making. I love chatting with Q while we are busy making something delicious. You can learn a lot from a six year old in the kitchen while they are distracted with stirring and measuring.

I had noticed a bag of hazelnuts sitting in the pantry just waiting for something tasty. I decided that these roasted would be perfect with some chocolate chips in cookie form. We decided a swirl of Nutella would be nice too.

We roasted the hazelnuts in a 350 degree oven just until we could smell the oils. I got a little distracted though, and almost burnt the lot! The nuts that we were using had skins on them so I dumped them into a tea towel and rolled them around until they were peeled. I chopped the nuts while Q measured out the sugar and flour. Once the batter was done, we took a big spoonful of Nutella and did a rough mix so that it was swirled through.

The cookies turned out amazing! The nuts and chocolate made them chunky but the cookies were soft and chewy.  They were a great afternoon snack with a cold glass of milk.  The toasted nuts added a great crunch and flavour. Even hubby, who normally stays away from the sweet stuff, enjoyed a few!

Hazelnut Nutella Cookies

1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 cup hazelnuts, roasted and chopped
1 TB Nutella, heaping

Cream the butter and the sugars. Add the egg and vanilla. In the center of the mixture, add the flour, baking soda and salt. Mix until combined. Add the chocolate chips and nuts and mix until incorporated. Roughly mix in the Nutella. Bake at 350 degrees for 12 minutes. Makes approximately 2 dozen.

banana nutella spring rolls

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While we were in Houston in December, we stopped to have dinner at one of my favourite restaurants, P. F. Changs. We may have gone there a couple times, but more on that later.

We had ordered the banana spring rolls for the three of us to share.  Hubby and I were lucky to get a bite before Q inhaled the dessert. He loved it! How could you not? Bananas enveloped in the crisp spring roll wrapper and topped with ice cream and caramel. Yum!

This was a super easy dessert to make at home. In fact, it was made even better with Nutella!  A spread of chocolate down the middle of a spring roll wrapper, a spear of banana, rolled and fried to perfection. It’s fruit so it’s not bad for you, right?

nutella ice cream with almonds

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As much as I enjoy chocolate, I can’t eat plain old chocolate ice cream.  I need add-ins, like roasted nuts or coffee or chocolate chips.  The combination of this chocolate ice cream with nutella (yum!) and roasted almonds is divine.  This is an easy recipe, perfect for those nervous about making ice cream with eggs, like me.  I am determined to try that one of these days, but for now, the simplicity of this creamy concoction will do just fine.  This is the perfect dessert to end a meal, even my parents agree.

Nutella Ice Cream with Almonds

3 cups whipping cream
1 300 mL can sweetened condensed milk
4 TB cocoa
4 TB nutella
1 cup roasted almonds, coarsely chopped

Whip together the first four ingredients until everything is well incorporated.  Place in the chilled canister and follow the directions of your ice cream machine.  5 minutes before your ice cream is ready, add in the roasted almonds.  Chill for a couple of hours and enjoy every heavenly bite.

chocolate pot de creme with nutella whip

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I love March.  It’s a month of many birthdays.  My dad’s, my father-in-laws, nieces, nephews, friends …and mine.  As much as I hate getting older, I do take the time to celebrate my big day.  Actually, I celebrate the week!  I have a whole lot of pampering lined up – massage, facial, mani, pedi, hair – it’s going to be a great week. 

March for me is about indulgence.  We had friends over recently and indulged in this chocolate cream pot.  A creamy chocolate pudding with nutella whipping cream.  It’s so easy to make.  The hard part is letting it refrigerate for a few hours.  Definitely worth the wait.

Chocolate Pots de Creme with Nutella Whip
Adapted from Claire Robinson’s 5 Ingredient Fix

4 oz chocolate, chopped
1 1/2 cups whipping cream
1/4 cup sugar
2 large egg yolks

1/2 cup whipping cream
1 tsp sugar
1 TB nutellaPreheat the oven to 325 degrees. Put the chocolate into a heat-proof bowl.  Heat the cream and sugar in a saucepan over low heat.  Whisk until sugar is dissolved.  Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth.  Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks.  Whisk the yolk mixture into the chocolate until well combined.  Pour into a large baking dish and place it into a high-sided baking dish.  You can use 4 ramekins instead of one large dish if you prefer.  Fill the pan with boiling water until it reaches halfway up the sides of the chocolate-filled bowl and transfer to the oven.  Bake until the custard is set but slightly jiggly, about 45 minutes.  When the custard is at room temperature, refrigerate for a few hours.

Whip the remaining cream with the sugar until firm peak form.  Add the nutella and whip for a bit more.  Serve the cooled custard topped with the whip.

chocolate cake with nutella whip icing: happy birthday mom!

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Today is my mom’s birthday! My mother is known for her wonderful cakes and she is kind enough to make them for all of our birthdays. I felt that she definitely deserved to have someone make a cake for her, so Q and I took on the task.  I couldn’t decide what to make but Q said chocolate so chocolate it was!  The recipe I used was Kraft’s Best Ever Chocolate Cake. I wanted a lighter icing though and thought what could be better than chocolately nutella and airy whipping cream.  We tried it out and the combination was delicious!  Along with the cream, I added a layer of nutella between the two layers as well.  Sprinkled with some grated chocolate chocolate, it was the perfect way to celebrate a classy lady.  Happy Birthday Mom!  Love you!

Kraft’s Best Ever Chocolate Cake
From Kraft Foods

2/3 cup butter, softened
1-3/4 cups each flour and granulated sugar
1-1/4 tsp. baking soda
1/2 tsp. Magic Baking Powder
1-1/4 cups water
4 squares Baker’s Unsweetened Chocolate, melted, cooled
1 tsp. vanilla
3 eggs

Heat oven to 350ºF.

Grease and flour 2 (9-inch) round pans. Beat all cake ingredients except eggs in large bowl with mixer 2 min. or until well blended. Add eggs; beat 2 min. Pour into prepared pans.

Bake 35 to 40 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely.

Nutella Whip Icing

2 cups whipping cream
1/4 cup nutella

Whip the cream until doubled in volume but right before soft peaks are formed.  Heat the nutella and gently fold into the cream and beat until completely whipped.  Refrigerate until ready for the cake.