Tag Archives: nutella

Gotta Love Nutella Oreo Brownies

4 Mar

Greetings! I am back with some pictures and comments of a  monostrously crazy-looking baking endeavor.

For the volunteer club I am a part of (Circle K), I baked a brownie-like dessert for the annual Spaghetti Feed auction.

Here’s what I made:

Nutella Oreo Brownies

“What is THAT?” you might be thinking (not necessarily in a good way). I know, I know they look sort of funny. But trust me when I say that these brownie-like things are delicious.

First of all, they are NUTELLA brownies. It’s more nutalla than flour! What’s better than sweet, chocolate-y, hazelnut brownies? …

Nutella and Oreos

Of course, ones that have whole Oreos inside it. This is the second reason why these brownie are delicious.

The Layers

And as if Oreos and Nutella weren’t amazing enough. I added other layers of yumminess on top of the oreo: a small teaspoon of marshmallow cream, four M&M’s, and graham cracker bits. Then I topped it off with another scoop of the Nutella brownie batter. Ta-da!

Packing up the monster brownies

Yep, that’s my monster brownie! NOW, what do you think? Delicious, yes? Fattening? Yes, that too. ^^; Ah, but that’s why whoever bid on the boxes of monster Nutella-Oreo-M&M’s-Marshmallow-Graham Cracker brownies should have shared them.

Brownies all packed up

If you’re looking for the recipe, here’s the original recipe that I adapted mine from: http://butterbaking.wordpress.com/2012/02/10/oreo-and-nutella-brownie-bites/

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Rugelach Recipe

2 Jul

I made some of these the other day for Father’s Day and for a friend’s birthday (the same weekend!). Turned out absolutely wonderful if I do say so myself. :) Original Recipe Here!

Ingredients:

Makes about 30.
Dough:

  • 5-6 cups flour
  • 1/2 cup lukewarm water
  • 3/4 cup lukewarm milk2 tablespoons active dry yeast
  • 150 gr. melted\soft butter
  • Zest from half a lemon
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 egg, beaten (for egg wash)

Chocolate Filling:

*If you don’t want to make your own filling (like me!), you can always just spread Nutella (chocolate hazelnut spread) on the dough instead. Turns out great. The nutty flavor is a good addition.

  • 50 gr. bittersweet chocolate
  • 100 gr. butter
  • 2 tablespoons cocoa powder
  • 3-4 tablespoons sugar
  • 1\2 teaspoon cinnamon powder

To Make Filling: Melt chocolate and butter together. Add other ingredients to it. Chill for at least 15 minutes.

Procedure for the Dough:

1. Put all the dough ingredients in a bowl, combine to make dough, and knead

for about 5 minutes, until the dough is soft and elastic.

2. Wrap the bowl in a cling film or a plastic bag, let sit for an hour and a half, until the dough doubled its volume.

3. Preheat the oven to 338 degrees F.

4. Make rugelach (see pic above). Roll the dough to 1/2-1/4 cm. thick. Spread the filling. Cut the rolled dough as shown below. Take each piece and roll it from the wider side to the narrow side.

5. Let it rise for 30 minutes. Bake for about 15-20 minutes.

6. If you don’t want to egg wash the rugelach, 5-10 before the baking ends, brush the rugelach with syrup that was made from 1:1 amounts of sugar and water.

Hope you enjoy this tasty treat! I’m sure you could even make this a savory treat rather than just a sweet treat if you wanted. Let me know how yours turned out! :)