So, yesterday, for the very first time in my life, I finally tried Nutella.
This stuff is ridiculous. Ridiculously good. I’ve known about Nutella for a while now, and recently I’ve been seeing so many recipes on Pinterest that incorporate it so I finally decided to buy myself a jar. It’s a little more pricey than peanut butter so I almost put it back on the shelf, thinking I’d just make some Peanut Butter cookies instead, but the desire for one particular recipe pressed me to buy that jar. I had come across a recipe for Nutella & Cream Cheese Swirled Blondies by the Cookin’ Canuck, and I knew that I just had to buy the Nutella… and the bigger sized jar, at that (I get a little too caught up in looking at the unit prices… why spend 28 cents an ounce when you can spend 26, I’m sure I’ll find a way to use it all up somehow!)
I’m so glad that I did too, because Nutella is delicious and I plan to do a lot more baking with it.
Yeah, baking. Not spooning it out of the jar and straight into my mouth. Cause that would just be ridiculous ;).
The first time I tried this recipe it was a little too gooey for me; I love my desserts a little on the underbaked side but the middle almost wasn’t even holding it’s form, so I made a few edits and I think it’s just right now.
Just in case you’re not yet convinced that you need to make these right now, I’ll tell you that after I tweaked the recipe a bit I brought a batch into work and I have never had so many people ask me for a recipe. They disappeared SO fast!
Preheat oven to 350 degrees F. Grease and flour a 13x9 metal pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together melted butter, brown sugar, eggs and vanilla extract. Stir flour mixture into sugar mixture until just combined. Add white chocolate chips and stir to combine.
In a medium bowl, stir together cream cheese, Nutella and egg yolk until completely combined.
Transfer blondie mixture to prepared pan and spread evenly. Drop the Nutella mixture by tablespoonfuls over the blondie mixture. Using a butter knife, swirl in the Nutella mixture.
Bake, rotating halfway through, until a toothpick inserted into the middle comes out with a few crumbs, 30 minutes. When testing, be sure to insert the toothpick into a section with blondie, rather than Nutella.
Cool the blondies, in the pan, on a wire rack until completely cool, about 2 hours. Cut into squares and serve.
So, yesterday, for the very first time in my life, I finally tried Nutella. Wow. This stuff is ridiculous. Ridiculously good. I've known about Nutella for a while now, and recently I've been seeing so many recipes on Pinterest that incorporate it so I finally decided to buy myself a jar. It's a little more pricey than peanut butter […]
There’s something about a 3-day weekend that makes me feel like I can accomplish anything.
Long before the holiday, I start daydreaming of all the different things that I can possibly fit in to this extra free day where I don’t have to spend 8 and a half hours sitting at a desk, sandwiched between hour-long commutes to and from my office in soul-wrenching Baltimore traffic.
There are so many things I could get done! I planned to hit the gym bright and early then have an extra long run out on the trail. I would get some cleaning done, make some progress in my reading, do some baking, some writing, and who knows what else.
However, these plans have a way of falling apart on me, and the day did not go quite as I’d planned. I chose sleeping in over getting to the gym before they closed early for the holiday. It was pouring down rain and storming intermittently, so I left running on the trail to runners a bit more dedicated than I. Instead of reading or writing, I spent half the day troubleshooting my favorite computer game, trying to get it to work on my new computer, and getting nowhere (The Sims 3 is a cruel mistress).
I needed to accomplish something, to do something productive.
Baking always makes me feel productive, up on my feet, running around the kitchen, throwing things together and cleaning, and at the end you have an ultimate reward for your effort.
In case you can’t tell between my last post (Mini Chocolate Cream Cheese Bites) and this one, I’m kind of a big fan of cream cheese. Incorporating this ingredient into a chocolate chip cookie was no accident, and the result was a moist, super soft and almost cake-y cookie. Personally I preferred to refrigerate these cookies after they cooled and enjoy them chilled, but maybe that’s just me. My sisters liked them better at room temperature.
There's something about a 3-day weekend that makes me feel like I can accomplish anything. Long before the holiday, I start daydreaming of all the different things that I can possibly fit in to this extra free day where I don't have to spend 8 and a half hours sitting at a desk, sandwiched between hour-long […]
One of my greatest loves in life is cookie dough. I love it in ice cream or by itself. I love it most in those too few moments before generously spooning a freshly made-from-scratch batch of dough onto the cookie tray. I love just about any kind of cookie dough too: sugar cookie dough, snickerdoodle dough, oatmeal cookie dough, and of course the ever popular chocolate chip cookie dough.
Cookie dough has always been there for me, after a stressful day of work, a torturous extra-long commute home through rainy-day traffic, or back during school when the stress of studying for exams and finishing research papers got to be too much. Cookie dough > baked cookies, and I always prefer my cookies a little under-baked so they still have some of that cookie dough gooeyness to them.
Well prepare your cookie-dough-loving sweet tooth. These little beauties are a great way to get your cookie dough fix. The original recipe made regular sized cupcakes, which would have been even too rich for me, so I downsized to minis. I served these babies at a party for work where there were a lot of other desserts, so the miniature size was perfect for not overdoing the sugar rush and making it possible to sample a little of everything.
Honestly, if you’re feeling a little lazy I don’t see any reason why you wouldn’t be able to use box-cake mix to make the cupcake batter, but I was feeling particularly ambitious and made my batter from scratch. I wanted chocolate and vanilla cupcakes, so you can find the recipes for each below and choose your favorite, they were both delicious! (Vanilla cupcake batter recipe from Delicious Dishings)
I found this delicious recipe at JavaCupcake. I made only minor edits to the batter recipe, the filling and icing I can’t really take any credit for. Just a note: you will also probably have some extra chocolate batter left over, just make some more cupcakes! You can never have too many cupcakes
CHOCOLATE CUPCAKE BATTER: (makes 24 mini cupcakes)
1 cup flour
½ cup unsweetened cocoa powder
1 cup sugar
½ tsp baking soda
¼ tsp salt
¾ cup hot water
½ cup vegetable oil
1 large egg
2 tsp vanilla extract
2 Tbsp Hershey's syrup (optional)
VANILLA CUPCAKE BATTER(makes 24 mini cupcakes) Adapted from Delicious Dishings:
⅔ cup flour
¼ tsp baking soda
¼ tsp baking powder
⅛ tsp kosher salt
5 tbsp butter softened
⅓ cup brown sugar, packed
¼ cup milk
½ tsp vanilla
COOKIE DOUGH FROSTING:
12 tbsp unsalted butter
1¾ cups powdered sugar
⅓ cup packed brown sugar
½ cup flour
1½ Tbsp milk
1 tsp vanilla extract
Additional mini chocolate chips to sprinkle on top
COOKIE DOUGH FILLING:
In small bowl, sift together flour, baking soda, and salt.
In medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
Whisk in the dry ingredients and the chocolate chips until smooth.
Refrigerate for 15-30 minutes or until firm.
Scoop out dough into 24 balls (about ¾-inch in diameter). Freeze for at least 30 minutes.
CHOCOLATE CUPCAKE BATTER:
Preheat oven to 375. Line mini cupcake pan with 24 liners.
Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of hte bowl to ensure all ingredients are combined.
Fill each cupcake liner ⅔ full.
Gently press a cookie dough ball into the center of each cupcake.
Bake the cupcakes 12-15 minutes or until toothpick inserted into the cupcake portion of the cupcake (NOT through the cookie dough center) comes out fairly dry.
Cool cupcakes completely before frosting.
VANILLA CUPCAKE BATTER (Adapted from Delicious Dishings):
b. Preheat oven to 350. Line mini cupcake pan with 24 liners.
b. In small bowl, mix flour, baking powder, baking soda, and salt.
b. In stand mixer, cream butter on medium-high until soft (about 30 seconds). Add brown sugar, and continue beating on medium-high until light and fluffy (about 3 minutes). Add eggs one at a time, beating 30 seconds after each and scraping bowl as needed.
b. Measure milk and vanilla together.
b. Add about ¼ of the flour mixture to the butter mixture and beat until combined. Then, add about ⅓ of the milk/vanilla mixture and beat until combined. Repeat, alternating between the flour and milk mixture, ending with the flour mixture.
b. Fill each cupcake liner ⅔ full. Gently press a cookie dough ball into the center of each cupcake.
b. Bake the cupcakes 12-15 minutes or until toothpick inserted into the cupcake portion of the cupcake (NOT through the cookie dough center) comes out fairly dry. Cool cupcakes completely before frosting.
COOKIE DOUGH FROSTING:
In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy.
Add the flour, milk and vanilla and beat on high until well combined.
Pipe frosting onto cooled cupcakes (I did mine by simply cutting a hole in the corner of a Ziploc baggie and piping the icing on there)
One of my greatest loves in life is cookie dough. I love it in ice cream or by itself. I love it most in those too few moments before generously spooning a freshly made-from-scratch batch of dough onto the cookie tray. I love just about any kind of cookie dough too: sugar cookie dough, snickerdoodle […]
I try to eat healthy most of the time. Really I do. I’ve also heard time and time again that moderation is key to a healthy diet, which means its OK to indulge in a cookie or ice cream or some other super rich baked good so long as I don’t overdo it.
I believe in moderation, I’m just not very good at it just yet.
Mostly because of ridiculously amazing desserts like these….
Are you drooling yet? (If not, it’s just because of my sub-par photography skills (they’re a work in progress!), not because of the drool-worthy status of these bars) I found this recipe on The girl who ate everything blog and before I knew what was happening I found myself standing over the KitchenAid with a spoonful of peanut butter dough in hand and chocolate smeared across my knuckles. Sooo good. And sooooo rich, which is kinda my thing.
I try to eat healthy most of the time. Really I do. I've also heard time and time again that moderation is key to a healthy diet, which means its OK to indulge in a cookie or ice cream or some other super rich baked good so long as I don't overdo it. Moderation. I […]
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