I may not make this clear enough. I am a serious Nutella addict. Chocolate is my ish. That hazelnut… MMM! I also quite like cheesecake. Muchly. And now I can have ‘em both?! IN A BROWNIE! Whoa, whoa, whoa… I need proof. You do too, right? Okay, let’s see…
Nutella Cheesecake Brownies
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup + 2 tablespoons water
- ¾ cup applesauce
- 2 tablespoons canola oil
- 1 block (8 ounces) cream cheese, softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 6 tablespoons Nutella
- Preheat the oven to 350 degrees Fahrenheti.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
- In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
- Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.
Yield: 12 brownies
Yeah. It’s possible. I’m doing it. *goes to the kitchen*
Nutella Cheesecake Brownies & The Teenage Taste – StumbleUpon.
Healthy Baked Chicken Nuggets
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turnover then cook another 4 – 5 minutes or until cooked though.
Healthy Baked Chicken Nuggets | Ginas Skinny Recipes – StumbleUpon.
You’ve never seen anything this yummy and sexy looking. The taste… WELL… Pair it up with mimosaaaaas. MMM!
- 3 heart shaped pieces of challah bread (I used a giant cookie cutter)
- your favorite french toast batter (I used 2 eggs, 1/2 cup of milk, 1/4 tsp vanilla, and 1/4 tsp cinnamon)
- 3 large sliced organic strawberries
- 2 pads of salted butter
- 2 tbs of Mascarpone Cheese
- 2 tbs of Nutella (ZOMG, right?)
*optional whipped cream*
Ok lover, once you get your bread cut up into hearts and your french toast batter whisked, heat your skillet to medium high and melt some butter. Then lightly submerge your challah for a hot sec into the batter. After you dredge each piece, carefully place on your skillet without getting too much drip-age everywhere. I created a nice little trail (on accident) so cupid would know where to find me. yep.
Source: Grilled Cheese Social: La La Love You – StumbleUpon.
I wish I had time to figure out how to copy and paste the recipe, and add a picture. I don’t. If you like mac and cheese, and you like buffalo chicken, you probably NEED this in your life. So clicky the linky!
rainy day gal & buffalo chicken mac and cheese – StumbleUpon.
The-Bananarama.jpg – StumbleUpon.
Another great picture-recipe with funny little notes. This time, it’s for frozen banana-peanut butter goodness. You can thank me later.
68 Days of Gourmet: Banana Bread « bakin’ and eggs.
Because baking is cool. Banana bread is awesome. You need something else to slather Nutella on. And YUM!
(Recipe source Gourmet, August 2003)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche, sour cream or plain yogurt
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped
Preheat oven to 350 degrees. Butter and flour 2 (9 x 5) loaf pans.
Sift together flour, baking soda, cinnamon and salt into a bowl. Set aside.
In the bowl of a stand mixer, beat together eggs and sugar at medium-high speed until the mixture is thick and pale and forms a ribbon when paddle is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream. Then mix in bananas, creme fraiche (or sour cream or yogurt) and vanilla. Mix in flour mixture and walnuts until just combined.
Divide batter between loaf pans, spreading evenly. Bake until tops are golden brown and a toothpick inserted in the center comes out clean, about 60-75 minutes.
Cool loaves in pans on wire racks for 10 minutes. Turn out onto rack to cool completely.
Yield: 2 loaves
Layered Zucchini Parmesan | Handle the Heat.
Layered Zucchini Parmesan
Recipe by Tessa of Handle the Heat
- 3 large zucchini, sliced into 1/3-inch coins
- 1 tablespoon extra-virgin olive oil
- 1/2 cup parmesan cheese, grated and divided in half
- 1/4 cup Italian bread crumbs
- salt & freshly ground pepper to taste
- 1 cup marinara sauce, homemade or bottled
- 1/2 cup mozzarella cheese, grated
1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
I think this would be GREAT. Even GREATER with some additions. I’d throw in some mushrooms, bell peppers, and corn. Would go nicely with a chicken breast, and a little mashed potato. Yummm!
Noble Pig: Peanut Butter-Nutella Brownies.
Peanut Butter-Nutella Brownies
Adapted from Culinary in the Country
1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
4.5 ounces (1 cup) all-purpose flour (I always weigh my flour when baking)
3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter
In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside.
Over low heat, melt butter and stir in sugar and vanilla extract until well combined.
To the butter-sugar mixture add eggs, one at a time. With a wooden spoon vigorously mix in each egg until well-combined.
To the butter-egg mixture whisk in the cocoa mixture until fully combined.
In a microwave safe bowl add Nutella and peanut butter. Heat in the microwave in 20 second intervals until it reaches a runny consistency. Stir this mixture into the batter.
Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray. (I used Baker’s Joy.) Bake for 30 minutes in a 350 degree oven.
Let brownies cool completely before cutting.
I also made a simple icing of milk and confectioner’s sugar, drizzling it over the brownies, sprinkling them with mini chocolate chips.