3 ingredients nutella cuppy cakes

UMM WOW! Seriously, only 3 ingredients? So easy! And quick! Top with whipped cream and you have yourself the perfect dessert! Found here. 

Ingredients:

   -1/2 cup Nutella spread
   -1 large egg
   -5 tablespoons all purpose flour

Directions:

1. Heat the oven to 350 degrees (180 C). Line a 12-cup mini muffin pan with paper or foil liners.
2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3. Spoon the batter into the prepared muffin tins (about 3/4 full).
4. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Let them cool for at least 5 minutes. Serve immediately or cover and store at room temperature for up to 3 days.

Chocolate Pudding/Custard

This was pretty good. I probably will make this again.  http://www.themeaningofpie.com/2011/08/cold-chocolate-custard-with-whipped-cream/

chocolate mug cake

I've tried several different mug cake recipes and this one is the winner. So moist! The other ones use cocoa powder and this one uses chocolate chips, which I think makes the difference. Found here.

Ingredients:

• 50g dark chocolate
• 3 tablespoons butter (43 g)
• 4 tablespoons plain flour
• 1/2 tsp ground cinnamon
• 3 tablespoons sugar
• 1 egg
• 3 tablespoons milk

What you do:

1. Melt the butter and chocolate in a double boiler. Set aside to cool.
2. Add flour, ground cinnamon and sugar to a small mixing bowl, and mix well. Add the egg and mix thoroughly. Pour in the milk and mix well. Add the melted chocolate and mix again.
3. Pour the mixture into a large microwavable coffee mug. Microwave for 2 minutes on medium, 1 minute on high. It should be cooked (skewer test comes out with moist crumbs), but still a lil moist. Remember, it will continue to cook while standing.
4. Allow to cool a little, give yourself a pat on the back, and indulge!

Crepes

Here is my go to recipe for crepes:

1 cup all-purpose flour

1 large egg

3 Tbsp. sugar

1 cup milk

 

 

Banana Bread/Cake

This will definitely be my go to recipe for banana cake from now on.  It's simple, moist, and very tasty.  Awesome.  From here.

Serves 1 x 20cm round cake or 1 x 30cm oblong fluted cake
The recipe can easily be doubled and baked in a 24cm round cake tin.


Ingredients

• 125 grams unsalted butter, softened
• 125 grams sugar
• 2 medium bananas, very ripe
• 2 eggs (about 60g each)
• 125 grams plain flour
• 2 teaspoons baking powder

•  icing sugar, nutella, or whipped cream for serving

Instructions

1. Preheat the oven to 180°C/350°F.  Line a 20cm round cake tin with baking paper. 
2. Beat the butter and sugar together in a large mixing bowl until light and fluffy and the sugar has dissolved.  Cut the bananas into a few pieces and add to the butter and sugar and beat until the banana is fully incorporated into the batter.  Add the eggs and beat well.
3. Sift together the flour and baking powder and add to the batter, beating until the batter is light and fluffy.  Scoop the batter into the prepared cake tin and level the top.
4. Bake at 180°C/350°F for about 45 minutes or until golden and a skewer inserted into the centre comes out clean.  When cooked, remove the cake from the oven and leave to cool on a wire rack.  When cool, remove carefully from the tin.
5. Dust with icing sugar to serve. Or serve with whipped cream or nutella

Oatmeal Cream Pies

OH. MY. GOD. You HAVE to make these! I promise that they will be amazing!

Ingredients (recipe from here)

• 1 cup butter (225 g), softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1 tbsp cocoa powder (I used hot chocolate powder and it turned out great)
• 1 1/2 cups quick oats

In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.

Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees (180 C) for about 10 minutes. The centres should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.

Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.

Cream Filling (I already had this recipe)

Ingredients

1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Flourless Chocolate and Cream Cheese Marble Cake

This cake is just like the flourless chocolate torte I made the other day, but this one has cream cheese in it.  YUM! Will definitely make again!  Got it from here.

Ingredients:

For the cream cheese batter:

• 8 oz. (225 g) cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract

For the chocolate batter:

• 10 oz. (283 g) bittersweet chocolate, finely chopped
• 141 g (10 Tbs.) unsalted butter, cut into 6 pieces
• 3 large eggs
• 1/3 cup granulated sugar
• 1 tsp. pure vanilla extract
• Pinch table salt
• Cocoa powder for dusting

1) Place an oven rack in the middle of the oven and heat the oven to 300°F (150 C). Lightly grease a 9×2-inch round cake pan and line the bottom with parchment.

2) To make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.

3) To make the chocolate batter:  Melt the chocolate and butter in the microwave. Whisk until smooth and set aside to cool slightly.

In a medium bowl beat the eggs, sugar, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

4) To combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

5) Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don’t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours.

Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board covered in wax or parchment paper. Remove the pan and carefully peel off the parchment from the bottom of the cake. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up and carefully remove the wax or parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

Flourless Chocolate Torte

Oh man, this was great.  It was fantastic right out of the oven and it was just delightful the next day straight out of the fridge.  Will definitely make again.  Found it from here.

Ingredients:

•  400 g 70% dark chocolate, chopped – use the good stuff here, don’t go for the cheapo stuff.  You want a good chocolate that melts well. I only used 200 g and it was still amazing 
• 10 tbs. room temperature unsalted butter, cubed + some for coating pan
• 5 room temperature eggs, separated
• 2 drops lemon juice (not a drop more!)
• 2 tbs. granulated sugar + some for coating pan

Directions:

1. Preheat to 325F (162 C).  Place jelly roll pan filled with water on bottom rack.  Grease a 9” springform pan with butter on the bottom and sides.  Cut a round of parchment paper to fit your pan and place in the bottom.  Dust the sides of the pan with sugar, it will stick to the butter.
2. Beat your egg yolks a bit with a whisk until they start to foam a little.  In a separate large DRY bowl, add your egg whites and 2 drops of lemon juice.  Beat with a whisk or hand mixer until it becomes foamy, then gradually add in the 2 tbs. sugar as you continue to beat to stiff peaks.  Remember to stop beating when you *just* get to stiff peaks.
3. Melt chocolate and butter together in microwave (stir after every 25 secs).  When completely melted, take off heat and whisk in egg yolks.
4. Fold about 25% of egg whites into the chocolate to “loosen” it up a bit, and then gently fold all of the chocolate back into the big bowl of egg whites.  Fold until it just blends together, there will be some white streaks still.  If you fold until all the color is exactly the same it will be too much.
5. Pour into springform pan, smooth out with a spatula, and tap to get rid of any big air bubbles, then bake in the oven on middle rack for 40 min.  Take out and cool on a cooling rack.  Eat or then refrigerate overnight.

Chocolate Souffle

Found this recipe here. It was really good! And it happens to be gluten free!  I stupidly didn't use enough chocolate, and you know what? I think it was perfect!

INGREDIENTS

• 1/2 cup sugar
• 100 grams 70% dark chocolate, chopped
• 1/4 cup heavy cream
• 1 tsp vanilla
• 3 large eggs, separated

DIRECTIONS

1. Preheat oven to 200 degrees C. Butter and sugar four ramekins, as desired. Beat egg whites with the sugar at medium speed, until they just hold stiff peaks. Add vanilla.
2. Mix chocolate and heavy cream and microwave for 30 seconds. Let sit for another 30 seconds and stir until combined (if chocolate is not fully melted, microwave for an additional 15 seconds). Allow to cool for a minute and then stir in the egg yolks.
3. Fold the chocolate mixture into the egg whites. Fill 4 ramekins almost to the top. Bake approximately 12-12 minutes, or until the soufflés are puffed and just set. Serve.

sugar cookies

just made these: http://annies-eats.com/2010/06/23/sugar-saucers/
They were AWESOME! will definitely make again

Mini peanut butter cups

These are great!! Mark can't get enough of them! Extremely easy to make too!

Ingredients:

• 4 ounces (115 g) white chocolate, chopped
• 1/2 cup smooth peanut butter
• 12 ounces (340 g) semisweet or bittersweet chocolate (or dark chocolate), chopped

What you do:

1. Line two 12-cup mini muffin pans with paper liners; set aside.
   
2. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
   
3. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
4. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.
   
5. Bring to room temperature before serving and enjoy!!

I got this recipe from here

Snickerdoodles

OH. MY. GOD. These are to die for. I don't usually eat dessert, especially because I am pregnant, but sometimes I just have to have something sweet!! Mark can't have them because they have gluten in them, but don't worry, I baked him a gluten-free chocolate cake so that he wouldn't feel left out. Anyway, if you don't like these, then there may be something wrong with you. This recipe makes about 18.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 pound (115 g) of cold unsalted butter, cut into 1/2 inch pieces
• 3/4 cup sugar
• 1/2 tablespoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 tablespoon vanilla extract
• 2 large eggs
  

What you do:

1. In a medium bowl whisk flour, baking soda and cream of tartar; set aside. Cream butter on medium speed until pale yellow, about 2 minutes. Add sugar, cinnamon, salt, and vanilla. Beat the mixture on medium speed until smooth, about 1 minute.
2. Add the eggs and beat on low until fully incorporated. Do not overbeat.
3. On low speed, add the flour mixture and beat until fully incorporated. Remove dough and wrap in plastic wrap and chill for about 15 minutes.
4. Preheat oven to 350 F (180 C).
5. Combine some cinnamon and sugar in a small bowl.
6. Pinch off pieces of chilled dough and roll into 1 inch balls. Drop the balls into the cinnamon sugar and coat thoroughly. Place balls 2 inches apart on parchment lined baking sheets.
7. Bake for 12 to 15 minutes or until the cookies look dry and feel firm.

Raspberry Cream Cheese Muffins

These are the tastiest muffins EVER! They are from the cookbook "More from Magnolia: Recipes from the World-Famous Bakery." If you've never been to the Magnolia bakery in Greenwich Village in Manhattan, you are missing out! Too bad I live on the other side of the world now! These muffins are soft and fluffy and would be nice for a mid-morning snack. This recipe makes 12 regular sized muffins.

Ingredients:

• 1 3/4 cups flour
• 1 tspn baking powder
• 1/2 tspn baking soda
• 1/4 tspn salt
• 8oz (225 g) package cream cheese, softened
• 1 stick unsalted butter (115 g)
• 1 cup sugar
• 2 large eggs
• 1/4 cup milk
• 1/2 tspn vanilla extract
• Raspberry jam
  

What you do:

1. Preheat oven to 180 C (350 F).
2. Grease and lightly flour muffin tins (I have 2 tins that make 6 muffins each).
   
3. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
   
4. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth.
5. Add the eggs and beat well.
   
6. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin tins filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry jam onto the top of each bun (the recipe says to use the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. I had a hard time doing this).
7. Bake for 25-30 minutes, or until a fork inserted in the centre of the bun comes out clean.
   
8. Allow the buns to cool for about 30 minutes before serving. Yum!
   

p.s. I stole the photo from another blog here, because mine didn't look quite as pretty!!