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we ♥ delicious food

bobbwhy:

Nutella Mug Cake
Ingredients
4 tablespoons self rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil
Method
Combine all ingredients in a large coffee mug. 
Whisk well with a  fork until smooth. 
Microwave on high for 1 1/2 – 3 minutes. (Time  depends on microwave wattage. Mine took 1 /2 minutes.) 
Top with whipped  cream and a little chocolate sauce if desired.
[via]

bobbwhy:

Nutella Mug Cake

Ingredients

  • 4 tablespoons self rising flour
  • 4 tablespoons sugar
  • 1 egg
  • 3 tablespoons cocoa powder
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons olive or vegetable oil

Method

  1. Combine all ingredients in a large coffee mug.
  2. Whisk well with a fork until smooth.
  3. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)
  4. Top with whipped cream and a little chocolate sauce if desired.

[via]

(via letseatsomething)

Dark Chocolate Mousse
2 large egg yolks2 Tbsp sugarpinch of salt1 Tbsp espresso or strongly brewed coffee (optional)1 Tbsp unsweetened cocoa (I used Hershey’s Special Dark)1 oz bittersweet (or your favorite dark) chocolate, finely chopped3/8 cup heavy cream, chilledChocolate shavings, for garnish (optional)
Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.
Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.
Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.
Serves 2 (~1/2 cup servings)

Dark Chocolate Mousse


2 large egg yolks
2 Tbsp sugar
pinch of salt
1 Tbsp espresso or strongly brewed coffee (optional)
1 Tbsp unsweetened cocoa (I used Hershey’s Special Dark)
1 oz bittersweet (or your favorite dark) chocolate, finely chopped
3/8 cup heavy cream, chilled
Chocolate shavings, for garnish (optional)

Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.

Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.

Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.

Serves 2 (~1/2 cup servings)

HELLO!! 1st and foremost I adore your blog, every time I visit it I get hungry! You recently posted a recipe for nutella muffins...I was wondering if you had an english translation for it? I have a not go secret love affair with nutella and if I could make them into muffins I think I would just DIE and go to HEAVEN!...Please and Thanks :D asked by stephaniegee

sure i traslated it with google, it’s not perfect but it gives you a good lead:

Products for 10 muffins:

Nutela 1 jar of 250 grams (1 cup)

2 large eggs

10 tablespoons flour

Preparation:

Nutelata and eggs at room temperature are well mixed. Add the flour spoon by spoon and stir until completely absorbed. The mixture is distributed in the muffin tray, predvalitelno covered with baking paper or special muffin cups. Cupcakes bake in preheated 180 degree oven about 20 minutes or until Tina stick stuck in the center come out dry. Be careful not prepekat (wut?) because it will lose its soft core

original link (in greek)

Nutella muffins
 

Nutella muffins

 


Beef and Bean Chili
Adapted from Better Homes and Gardens Magazine March 1990
Printable Recipe
1 pound lean ground beef
2 large onions, chopped
2 cloves garlic, minced
¼ cup chili powder
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground red pepper
1/8 teaspoon ground black pepper
4 14 ½ oz cans low sodium dark red kidney beans (do not drain the beans)
1 28oz can diced tomatoes
1 14 ½ oz can fire roasted tomatoes
1 8 oz can diced green chili peppers

Beef and Bean Chili

Adapted from Better Homes and Gardens Magazine March 1990

Printable Recipe

1 pound lean ground beef

2 large onions, chopped

2 cloves garlic, minced

¼ cup chili powder

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground red pepper

1/8 teaspoon ground black pepper

4 14 ½ oz cans low sodium dark red kidney beans (do not drain the beans)

1 28oz can diced tomatoes

1 14 ½ oz can fire roasted tomatoes

1 8 oz can diced green chili peppers

Artisan bread, smoked Gouda, provolone, salami, roasted red peppers and an over easy egg, topped with rosemary

Artisan bread, smoked Gouda, provolone, salami, roasted red peppers and an over easy egg, topped with rosemary

Oreo Milkshakes with Homemade Chocolate SyrupFor the chocolate syrup:1 cup (250 ml) water1/2 cup (100 g) sugar1/2 cup (160 g) glucose (or light corn syrup, agave nectar)3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)2 oz (55 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%)For the Oreo Milkshakes:6 Oreo Biscuits plus extra for topping (or use mini Oreos for topping)1 1/4 cup milk (I used 2%)Good quality vanilla ice creamIn a medium saucepan, whisk together the water, sugar, glucose and cocoa powder. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted. Let the sauce stand for a few hours before serving, which will give it time to thicken, or chill in the fridge.
Using the chilled sauce, swirl a good amount of the sauce around the sides two milkshake glasses. Crush the 6 Oreos in a plastic bag, or using a food processor. Place crushed Oreos, milk and 2 scoops of ice cream (around 3/4 cups) in a blender or milkshake maker. Blend until combined and frothy. Pour milkshake into prepared glasses. Add another scoop of vanilla ice cream to each glass and top with mini Oreos or extra roughly crushed Oreos. Serve immediately.

Oreo Milkshakes with Homemade Chocolate Syrup

For the chocolate syrup:
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) glucose (or light corn syrup, agave nectar)
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 oz (55 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%)

For the Oreo Milkshakes:
6 Oreo Biscuits plus extra for topping (or use mini Oreos for topping)
1 1/4 cup milk (I used 2%)
Good quality vanilla ice cream

In a medium saucepan, whisk together the water, sugar, glucose and cocoa powder. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted. Let the sauce stand for a few hours before serving, which will give it time to thicken, or chill in the fridge.

Using the chilled sauce, swirl a good amount of the sauce around the sides two milkshake glasses. Crush the 6 Oreos in a plastic bag, or using a food processor. Place crushed Oreos, milk and 2 scoops of ice cream (around 3/4 cups) in a blender or milkshake maker. Blend until combined and frothy. Pour milkshake into prepared glasses. Add another scoop of vanilla ice cream to each glass and top with mini Oreos or extra roughly crushed Oreos. Serve immediately.

Nº. 1 of  52