Nothing says winter more than a cup of steaming hot chocolate. Here is a Nutella version that isn’t too sweet but warms you up. This recipe makes enough for two cups. Enjoy!
chocolate
nutella brownies…and a baker’s secret giveaway!
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.
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
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
Cococo Chocolatiers and Halloween….and a giveaway!
Halloween is one of my favourites and I can’t believe it’s in 5 short
days! I can’t decide what my favourite part is – dressing up (how cute
are all the kids!), decorating the front lawn, having a party, trick or
treating (the only time when begging for candy is totally acceptable).
Who am I kidding, it’s about the chocolate!
I’m so happy to share that one of my favourite chocolate places has a
lot of great chocolate choices for Halloween. Cococo Chocolatiers, owners of Chocolaterie Bernard Callebaut® sent me a few of
their Halloween offerings to sample. All unique chocolates crafted by Cococo use the finest natural ingredients and blends and are free of preservatives. For Halloween, they are offering:
Chocolate witches starting at $21
Chocolate wafers, a box of 30 for $15
Chocolate skulls, a box of 7 for $16.50
Pumpkin Lollipops, 6 for $10.50
Chocolate bars, $3.95 each
I think the lollipops are perfect for handing out at school. The skulls
make a Halloween table even more delicious and festive. The wrapped
chocolates are perfect for handing out to guests or for those special
neighbours that come knocking at the door. I might take all the candy that Q collects and trade him for the chocolate witch – natural, handmade goodies just seem like a way better option than all the candy he will likely collect.
You have a few days to make a run for it and pick these up by Halloween. You can also enter to win! Cococo Chocolatiers is offering a gift basket valued at around $100 for those in Calgary. The gift basket
includes all the Halloween chocolates mentioned above, including some
chocolate covered pretzels and a solid chocolate owl. Contest closes on November 1st so you won’t get them in time for Halloween but trust me, you will enjoy every bite!
Just leave a comment about how you celebrate Halloween. You can even unlock more entries via Facebook and Twitter. Good luck!
banana cake
There’s something about a bundt cake. It looks great, provides comfort and always seems to impress.
My mom makes really amazing banana cupcakes.They are moist and flavourful and perfect for on the go. I decided to use her recipe but made a bundt to serve for dessert. The ripe bananas made the cake sweet and the chocolate paired so well with the fruit.
The cake itself was fine on its own but I thought I’d make it even better – I added chocolate on top! I made a quick ganache and once it was a little cool, I poured it on top of the cake. It took it to another level. Chocolate always seems to have that effect.
Banana Cake
1 cup butter
1 cup sugar
2 eggs
2 ripe bananas
2 1/4 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 cup yogurt
1/2 cup chocolate chips
1 cup chocolate chips
1 cup whipping cream
icing sugar
Cream together the butter and sugar. Add eggs, one at a time, until incorporated. Mash the bananas and add to the mixture.
Add the flour, baking soda and baking powder. Add in the yogurt and the chocolate chips.
Pour the batter into a greased bundt pan or muffin pan. Bake at 350 degrees for 45 minutes.
For the topping, heat the whipping cream until it starts boiling. Pour over the chocolate chips. Let cool a bit and then pour on top of the cooled cake. It’s best to place the cake on top of a rack placed on top of a tray. Dust with icing sugar.
2-ingredient nutella brownies
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.
lentil cookie bars
Any chance that I can add a secret ingredient to up the nutrition factor in an otherwise non-nutritious recipe, I’ll happily take it. I loved the idea of adding lentils to one of our favourite cookie bars. These cookie bars have a cup of lentils added to the crust but you would never know! The addition of fibre via the lentils make me feel a little less guilty in indulging.
These bars were so good, they didn’t last long! They were perfect with a glass of cold milk.
Lentil Cookie Bars
20 Maria Biscuits
1 cup cooked lentils
1/4 cup softened butter
1/2 cup condensed milk
1 cup flaked coconut
1/2 cup chocolate chips
1 cup pecan halves
In a food processor, pulse together the biscuits, the lentils and the butter until well combined. Press the mixture into a parchment lined 8″ x 8″ pan. Cover the bottom layer with condensed milk and top with coconut and chocolate chips. Add the pecan halves. Bake at 350 degrees for 25 minutes. Let cool before digging in.
pecan roca for my love
It’s become tradition that I make hubby a sweet treat for Valentine’s Day every year. I just think it’s a fun holiday, nothing to spend too much money on. Just some thought and effort and of course some love.
Hubby discovered his treat early so I guess I can share it with you just in time for Valentine’s Day. This year, I decided on Pecan Roca. I made them in mini muffin tins, thinking it was probably better for portion control (for me, not him)! This recipe made 24 chocolates.
The resulting chocolates were heavenly. They had the candy crunch but were topped with chocolate, so it appeals to both candy lovers as well as chocolate lovers. So good!
Pecan Roca
1 cup chopped pecans
1 cup brown sugar
1 cup butter
1 cup chocolate chips
Spray a mini muffin tin with oil and keep aside. In a pan, combine sugar and butter and let it cook over medium heat. Using a candy thermometer, cook the mixture until it get to about 280 degrees F. Remove from the heat and add 3/4 of the pecans, stirring until incorporated. Quickly spoon the mixture into the muffin tins. Top each candy with chocolate chips. After about a minute, take a spoon and smooth the melted chocolate. Sprinkle the remaining nuts on the chocolate. It’s hard but it’s best if you let these cool.
christmas crack
Last year, one of the favourites found in my Christmas baking boxes was Christmas Crack. I was intrigued when I saw it on Julie’s blog and once I made it, I knew I was in trouble. Who knew that crackers with butter, sugar and chocolate could make something so amazing….and addictive!
I did a little holiday baking today for neighbours and friends and whipped up a batch of these. If you have a little self control and don’t eat them all, these are perfect for gifting.
For step by step instructions with pictures, check out Dinner with Julie.
Christmas Crack
From Dinner with Julie
1 1/2 sleeves salted saltine crackers
1 1/4 cups butter
1 1/4 cups packed brown sugar
1 1/2 cups chocolate chips
Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together.
In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.
Place in the oven and bake for 8 to 10 minutes, until deep golden.
Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth.
Cool completely before breaking into pieces.
cookies for the holidays!
It’s December! That means it’s time to get baking for all those cookie exchanges, holiday parties and homemade gifts for family and friends. Here’s a round up of some cookies perfect for the occasion!
Cherry Jam Palmiers
One of the easiest cookies to make, these palmiers are fast with only a handful of ingredients.
Peppercorn Shorbread
An odd combination, but these buttery peppery cookies are delicious!
Hazelnut Nutella Cookies
Soft and chunky, these are the perfect cookies to leave for the big man!
Lavender Shortbread
A little bit of lavender goes a long way in these buttery morsels.
Mint Chocolate Cookies
Mint and chocolate are a match made in heaven. These cookies are soft and rich and pair perfectly with a glass of cold milk.
Chocolate and Almond Whipped Shortbread
These are one of my favourites and always a fun one for the kids to decorate. They are whipped for ten minutes and are buttery and delicious!
Heart Sugar Cookies
Made with love, the glaze on these babies is so delicious!
Chocolate Dipped Walnut Shortbread
The humble shortbread is elevated by the addition of walnuts and dipped in chocolate.
Chocolate Chip Cookies
Everyone is happy for a classic at a cookie exchange. These chocolate chip cookies are decadent and delicious.
hazelnut nutella cookies
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.