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Posts Tagged ‘Nutella’

by guest blogger Anne Colvin

Gianduja ice cream

How do you pronounce Gianduja? “John-doo-ya,” according to the Van Leeuwen ice cream website. What’s in it? Dark chocolate and hazelnut paste. Mmmm.

(more…)

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by Caitlin Saniga

The secret to keeping these (decadent, delectable, divine!) cookies soft is transferring them to an airtight container no more than a half-hour after pulling them out of the oven.

  • 1 1/3 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup Nutella
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Preheat the oven to 375 degrees.

Combine the flour, baking soda, baking powder and salt in a medium bowl. Set aside.

In the bowl of a standing mixer, add the sugars, the butter and Nutella. Mix until the ingredients are fluffy. Add the egg and vanilla and stir until incorporated. Gradually add in the dry ingredients at low speed until just incorporated. Add in the chocolate chips and stir and gently stir.

Form 1-inch balls of dough and place them on parchment-lined cookie sheets. Bake for 6-8 minutes minutes. Transfer to cooling racks, and store in airtight containers for up to 1 week.

Makes about 2 dozen.

Recipe adapted from: The Dinner Club

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by Caitlin Saniga

I tried the deluxe waffle with strawberries, and Eddie tried the kiwi version. Next time I go, I might pick up a couple of the frozen Liege waffles to go, which sell for $2 apiece.

Cast Iron Waffles also has waffle specials. On the day we went, they were serving a savory waffle with bacon and a sweet waffle with a variety of berries and cream.

I visited: Cast Iron Waffles, a coffee and waffles shop with indoor and outdoor seating

I tried: Liege waffles deluxe with Nutella, fruit and whipped cream

Why it stood out: Cast Iron Waffles serves brioche-style waffles made in a cast-iron waffle press. The waffles are made with what a server described as a “dough,” rather than a batter, studded with Belgian pearl sugar that crisps and caramelizes when the dough cooks in the press. I chose a deluxe waffle because it comes with a drizzle of warm Nutella, a choice of two seasonal fruits (The options on the day I went were strawberries, kiwi and bananas.) and a pile of homemade whipped cream. The waffle was dense and smelled like vanilla, and the portion was perfect for breakfast or a snack,even though the dough didn’t fill out an entire square.

It cost: $4.25

How cute is this place?

Find out more:
9604 Longstone Lane, Charlotte, NC 28277
704-469-1971
www.castironwaffles.com

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.
Cast Iron Waffles on Urbanspoon

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by Caitlin Saniga

Many people prefer to use whole milk for hot chocolate (because it's thick), but I didn't have any, so I added some heavy cream to the mix.

  • 1 cup 2% milk
  • 1 tablespoon heavy cream
  • 2 tablespoons Nutella
  • 1 tablespoon peanut butter
  • pinch of salt

Heat the milk, cream, Nutella and peanut butter in a small saucepan until the Nutella and peanut butter melt and the milk is hot. Sprinkle a pinch of salt into the drink, and serve warm.

Recipe adapted from: The Chocolate Peanut Butter Gallery

Photo: Caitlin Saniga

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Sarah Steimer

My Nutella and strawberry crêpe reminded me of the Belgian chocolate and strawberry one my friend Brenden and I had in Boston.

  • 1 cup flour
  • 2/3 cup cold milk (I used skim)
  • 2/3 cup cold water
  • 3 large eggs
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter, plus more for brushing on pan
  • choice of toppings

Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.

Just like making pancakes, sort of.

Heat a nonstick frying pan over medium heat. There are designated crêpe pans out there that are nonstick and have low edges for easier flipping, which my family has, but I’m sure any nonstick pan will do.

Brush panwith melted butter. Pour 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook until browned on the bottom. Turn and cook briefly on the other side.

Serve with whatever toppings you choose. We went with Nutella and strawberries today, but there are so many options: spinach, feta and tomato; chocolate and banana; etc.

Recipe: Julia Child (via Gratinée)

Photos: Sarah Steimer

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