Celebrating 2 Years with Chocolate Agar Agar, Be Still My Heart

Tweet

First of all what is the correct term blogiversary, blogoversary or blogaversary? Beats me! I'll go with blogoversary (shrugging), just because.

I can't believe that this month, July 2011, marks the 2nd blogoversary of my baby, Spicie Foodie. When I first started kicking around the idea of becoming a blogger, I could have never imagined that it would have put me on the path I'm on. All I can say is Wow!, Thank you and I can't wait to see what the next 2 years hold.

One of the many great benefits of being a food blogger is the incredible people I've met and the new friendships I've formed. You my new foodie friends have supported and encouraged me to keep going and push harder, for that I thank you from the bottom of my heart. I hope that you will continue on this journey with me. July will be a month of celebrations with many special recipes, giveaway, contests, and some other special events. Make sure you are following me somewhere or that you visit often to stay up to date. But in the mean time I'd like to share with you the celebratory treat I prepared for us.

Previously I mentioned incredible people I've met, one of those incredibles is Maya from Foodiva's Kitchen. Maya is not only a fantastically talented woman but also very kind and giving. I love reading and of course drooling over her blog because she never lets me down. Every sweet treat is stimulating to the eyes and gets your tummy growling. Her eye for vibrant food and delicious flavor pairings is quite unique, in a very good way. You just have to see it for yourself, so stop by and say hi to Maya at her blog Foodiva's Kitchen.

This treat, or that is the Classic Chocolate Agar Agar recipe, is from one of the most adorable cookbooks I have ever seen and owned. Maya heard that I was learning to cook with Agar Agar and just had to send me this adorable book. It is called "Pretty Little Agar Agar" by Amy Wong, and if you can find it you have to buy it. It was so difficult choosing which recipe to try first because they all look so delicious and beautiful. We went with this creamy chocolate and vanilla layered agar that did not let down. If you love chocolate you have to make this. Quite simply this is the best jelly I have ever had! Plus you don't have to use disgusting gelatin made from animal "stuff" . Agar Agar is a vegan product made from seaweed. Also if you are looking for a summer treat that doesn't involve turning on the oven, agar is a great no-bake dessert. Here it the heavenly recipe that stole my heart.

Classic Chocolate Agar Agar

recipe source "Pretty Little Agar Agar" by Amy Wong

Ingredients A

4 tbsp agar-agar powder

1/2 tsp salt

1500 ml water

1 can evaporated milk

300g sugar

60g coffee creamer

1/2 tsp vanilla essence

Ingredients B

150g cooking chocolate

3 tbsp cocoa powder

4 tbsp peanut butter

400 ml water

1 tsp agar-agar powder

Method:

1. Boil agar agar powder and water from ingredients B. Add remainin Ingredients B, continue boiling over low heat and filter.

2.Boil Ingredients A. Keep 1100mk fro laer use. Mixthe remaining mixture with Ingredeitns B and bring to boil again.

3. Take a mould, pour the mixtures in order: 150ml cocoa layer, 200ml white layer, 250 ml cocoa layer, 250ml white layer, 250ml cocoa layer, 300ml white layer, 300ml cocoa layer.

4. Chill in the refrigerator when it is completely set.

Remark: Make sure the mixture is half-set before pouring the next layer in, until all the mixtures are used up.

What I did different: The only thing I changed was the layering order. I was pressed for time and formed thicker layers. Also my mould though big wasn't large enough so I had a lot leftover. I used a canneles and star silicone moulds to make different shapes for the extra agar. You can find all of the silicone moulds here, Silicone Moulds .

Heavenly to the last bite! Thankfully the recipe yields enough to feed 8 or more so I have plenty leftover for snacks and desserts. Next time I need to work on getting the layers perfect so they do not bleed on to the previous layer. Oh well I'll just have to keep making more until I get it perfect ;) Thank you Maya for the lovely gift, I love it! What about you, have you ever made Agar Agar?


These Are The Top 10 Viewed Recipes On Spicie Foodie: (based on analytic page views)

- Mexican Chorizo
- Heavenly Nutella Banana Bread
- Homemade Non Separating Almond Milk
- Vegan Indian Cauliflower Mash, or Aloo Gobi Mash
- Ukrainian Hangover Cure Cocktail
- Somen (Nyumen) Miso Soup, Ready in 10 Minutes
- Spicy Spaghetti with grated Zucchini
- Zanahorias en Escabeche or Mexican Spicy Pickled Carrots
- Baharat Spiced Beef Stew (A Wacky Stew)
- What do The Godfather and A Scruffy Terrier Have In Common?

Read more...

Downward Facing Dog and Pain Perdu

Tweet

Being gently woken up by the warm sunshine on my face followed by a little tail wagging is a great way to start the day. As soon as my scruffy Panchito hears or sees me waking from my slummer he is there ready with a tail wag and my morning hug. I sit up and reach for my glasses, then my little guy puts his paws on my lap and moves in closer for our hug. A gentle squeeze, a little kiss on his furry head and a good morning to my little man. Rain or shine, hot or cold, Panchito is there every morning offering a hug, smile, love and just being my ray of sunshine.

Our morning routine before heading out for our morning walk changes from time to time, but Panchito's love is constant. Recently I finally pushed myself to get back to practicing Yoga. This time I have been waking up earlier than usual to move through my Asanas before I head out with Panchito and start my day. He patiently waits for me to finish, sitting closely and observing my downward dog, probably wondering why I'm imitating him or thinking I'm doing it wrong. As I roll up my Yoga mat and head to put myself together, my little shadow is there by my side. He sits in the bathroom quietly waiting and observing my every move. Next up is Daddy's turn, a good morning and repeat of the love and attention offered to me now on to my husband.

The weather has been so beautiful, sunny and warm. We've been taking advantage of it and the three of us heading out for family walks. We are lucky not only because of the weather but because we can do things like this together and have a sweet loyal four legged companion to share it with. Even if our Panchito isn't always the most well behaved dog once he heads outdoors, I wouldn't trade him or the wonderful 12+ years he has given us. I'm a very lucky girl for having two of the most loving and caring companions in the world, I love my boys more than anything. Yes even more than chocolate but it's a close call, just kidding.

You may be wondering what my scruffy terrier has to do with Pain Perdu. He loves it, more specifically he loves the bread it is made with. But lets backup a bit, Pain Perdu means "lost bread" in French and to many of us it is simply know as French toast. In France Pain Perdu is a dessert and not a breakfast dish like it is in many of our homes. It is served with a dusting of powdered sugar and jam or also fruit and butter. Pain Perdu is know all over the world and there are many variations in the toppings and ingredients used. Pain Perdu is always made with day-old or slightly stale bread. That is were the name starts making sense, "Because it is a way to reclaim stale or "lost" bread." per Wikipedia. The bread my husband and I prefer to use for French toast is Brioche. Brioche is buttery, soft, moist, slightly sweet and just plain delicious. Brioche also makes a great snack, we often purchase bags of small Brioche rolls for the three of us to share. If you have a Brioche around Panchito beware, he will stop at nothing to get his share. This morning's Pain Perdu was made with a loaf of yummy Brioche. (Panchito also went nuts for it, evidence below. )

But if you do not have Brioche you can use thick bread slices (pain de mie), challah or really any slightly stale bread you don't want to waste. Breakfast or dessert it makes a great treat for the whole family. Bon Appetit!

Pain Perdu or French Toast Ingredients:
Makes 6 slices for 2 hungry humans and one curious Pup!

6 slices of day-old Brioche or thick bread slices (pain de mie), challah really any slightly stale bread
3 large eggs
1 tbsp whole milk
1/4 tsp ground cinnamon
vanilla, optional
small pinch of salt
butter for pan

Some Suggested Toppings:
Maple syrup
powdered sugar
fresh fruit
fruit jam
butter

1. Heat a large pan or griddle. While the the pan/griddle is heating up in a large and shallow container lightly beat the eggs with the milk, cinnamon and salt. Melt enough butter to properly coat the pan/griddl. Make sure the heat is not to high so the butter and toast does not burn. Dip the bread slices into the egg mixture and allow to soak for a couple of minutes, turning once. Gently place the soaked bread on the hot pan/griddle. Cook each slice for about 3 minutes or until golden. CAREFUL not to burn the toast. It will be firm yet soft. Repeat the process until all of the bread has been cooked.

2.Dust with powdered sugar, top with fruit and drizzle with maple syrup. Or serve as desired with any of the suggested toppings.

* TIP* If you do not have stale or day old bread ready, slice the bread being used and leave on the counter for about 30 minutes or longer until ready to use.
** If your puppy is having a taste make sure his/her share has no powdered sugar, maple syrup or any other sweetener.**

Other scrumptious French Toast recipes :

-Simply Recipes, French Toast
- Nourished Kitchen, Sourdough French Toast with Maple and Cinnamon
- The Winter Guest, Torrijas (Spanish French Toast)
- Brooke Dowdy via Honest Cooking, Weekend Brunch: Spiked French Toast
- Coconut and Almond French Toast
- Tracey's Culinary Adventures Chocolate Mascarpone Stuffed French Toast with Strawberry Topping

Read more...

My Take on Nan Khatai or Indian Almond Semolina Cookies

Every once in a while I need some crunchy almond biscuits or cookies to go with my afternoon tea. One of the cookies or biscuits I like to enjoy with my tea are Indian Nan Khatai. Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. They are the perfect accompaniment to tea but just as delicious as a special treat. They can be topped with almonds, pistachios or even cashews. In the past few years that I have been making Nan Khatai I usually reach for almonds but the fun of this recipe is that you can prepare to your mood. Since I like a little extra almonds in my cookies I also add them to the dough but this is optional. My recipe is a bit different from a standard Indian recipe but the results will be delicious.

Since it's just my husband and I, sweets or cookies are made in small batches. Feel free to double or triple the recipe to your own needs. Nan Khatai are so easy to prepare and will take very little of your time. Really there is no excuse not to make them. The sweet reward of dunking a Nan Khatai in your tea or coffee says it all. As a matter of fact as I sit here typing I can smell the sweet almond cookies waiting to be dunked in my Earl Grey tea. If you'll excuse me I have some dunking to do, but go on and make yourself a batch.

Dry Ingredients:
1/2 cup or 118 g all purpose flour
1/4 cup or 60 g fine semolina
1/2 tsp. ground cardamom
1/8 tsp. baking soda
1/4 cup or 60 g granulated white sugar
crushed almonds, optional to add to the dough

extra almonds to decorate cookies

Wet Ingredients:
1/4 cup or 60 g unsalted butter
2 tbsp. whole milk (you can also try soy or almond milk)
1/2 tsp. almond extract/essence


1. Melt the butter and set aside to cool. In a mortar and pestle or chopper breakup the almonds for the dough into coarse chunks, set aside. In a large bowl sift together the a.p. flour, semolina, cardamom, baking soda, and sugar. Next add the coarse almond pieces and stir until well combined.

2. Pour the milk and almond extract into the cool melted butter, stir until well combined. Pour the liquid mixture into the dry ingredients, stir until well combined and a firm dough is achieved. If you find the mixture is not sticking together add a couple more drops of milk- but only a little bit at a time. Form a ball with the dough, cover and allow to sit 10 minutes.

3. Preheat oven to 350F/180C and prepare a cookie sheet. Divide the dough into even sized balls. Evenly space the balls on the cookie sheet, use the palm of your hand to flatten the cookies. Place on whole almond in the center of each cookie. Bake in center of oven for 10-15 minutes or until lightly golden brown.

Are you a dunker? What are your favorite cookies/biscuits to dunk in your tea, coffee or milk?

Read more...

I'm Ready To Be Spanked! And Mazanec Czech Easter Bread

Easter is here and the city of Prague has been gearing up for the celebrations. The first signs of Velikonoce (Easter) are the markets that open up all over the city. The small vendors sell traditional hand decorated Easter eggs, and pomlázka which are decorated pussywillow twigs. Along with many other souvenirs you will also find gingerbreads baked in the shape of lambs, eggs and even chicks. At the markets you will also have a choice of typical Czech food and beer to enjoy as you take a stroll through the markets.

I am not religious so Easter is not a holiday I have paid attention to in the Czech Republic. From what I've seen and know about Easter in the Czech Republic, I would say it is more like a celebration of spring than a religious holiday. Czech Republic was under communism for a long time and religion was oppressed. Communism has been replaced by commercialism and the freedom to practice any religion. While most Czechs have no religion there are Christians here who will be going through the rituals of Easter as well as the nonreligious people following with tradition. Easter eggs will be decorated, traditional Easter dishes will be served and the boys will visit girls to spank them with their pomlazka. The pomlazka is used because tradition says that by being spanked the girls will be blessed with health and beauty during the whole year. I'm ready to be spanked, who else is with me? The spanking is accompanied by traditional carols and the boys are rewarded/thanked with a special hand decorated egg from the girls. If it's men that do the spanking then they get a shot of alcohol. It's almost like trick or treating in the states, the boys want to visit as many girls and receive as many rewards as possible. Some girls get their revenge by pouring buckets of cold water on the boys. This all sounds like fun and a bit naughty, lets move on shall we?

As is typical of many holidays, religious or not, around the world there is always food to go with the celebrations. I will be telling you about the baked Easter treats. Czechs will be baking gingerbread, cakes shape like a lamb that are dusted with powdered sugar, cross buns, Jidasky buns, and Mazanec which I will be showing you how to bake today. Mazanec is a sweet yeasted bread made with rum soaked raisins and topped with almonds. The bread has a crusty golden surface but is soft and delicious inside. You don't have to be religious or wait for Easter to bake this bread. It make a great accompaniment to coffee or tea and it can be enjoy at breakfast or as dessert.

Mazanec Czech Easter Bread
adapted from Albert Magazine

* You can cut the recipe in half to make a smaller loaf if you like.*

4 tbsp. rum
150 g or 5 oz raisins
42 g or 1.5 oz fresh yeast
400 ml or 13/4 cup lukewarm milk, use whole milk
200 g or 7 oz (1 cup) sugar
1 kl or 2.2 lbs. a.p flour
1/2 tsp. lemon zest or orange zest
4 eggs
1/2 tsp salt
40 g or 2 heaping tbsp butter
4 tbsp sunflower oil
slivered almonds to decorate

3 bowls, parchment paper, baking sheet

1. In a bowl pour the rum over the raisins, stir well and set aside.

Yeast starter:
In a bowl combine the yeast, milk and a couple tablespoons of the sugar. Set aside.

Once the yeast has risen : In a separate bowl combine the flour, rum soaked raisins, salt, and lemon zest. Stir to well combine the ingredients. In a separate bowl mix together 3 of the eggs,melted butter, oil until well combined. Make a well in the center of the dry ingredients, pour the yeast and egg, fat liquid into the dry ingredients. Work the dough until it becomes a smooth and elastic dough. If need be add a little more flour. Grease a large bowl, place the dough, cover and allow to rise for 11/2 hours.

Punch the dough down, divide the dough in halves, knead and shape into two loafs. Place the loaves on a baking sheet lined with parchment paper. Lightly beat the remaining egg and brush over the loaves. Allow them to raise for another 30 minutes. Preheat oven to 180c or 356 f. Sprinkle the almonds over the loaves, and bake in center of oven for 35 - 40 minutes. If the top of the loaves is browning too much cover with aluminum foil for the remaining time. Allow to cool before slicing.

Serve with butter, honey, jam or any other toppings desired. Enjoy and Veselé Velikonoce! (Happy Easter!)

**April's YBR signup has been posted. It's a special edition so do check it out.**

Read more...

Apple Honey Cake for My Honey and Life

"In three words I can sum up everything I've learned about life. It goes on." Robert Frost

I am not a big fan of the phrase "It seems like there is nothing but bad news lately." Every day all around the world there are tragedies taking place. People suffering and dealing with the ups and downs that life deals us all. Unemployed people worried about how they will feed their children and pay their bills. People trying to come to terms with the loss of a loved one. People both recovering and battling from disease. There are those dying from or affected with famine and war. Natural disasters in all corners of the world. People working hard to put their lives back together.

Sometimes certain events take place that shake our foundations. Those moments that make you realize you need to stop taking your life and loved ones for granted, those moments where you can count yourself lucky because you are surrounded by love. Unfortunately it takes tragedies or low moments in life to push us to become more aware of all we have in our lives. I'm not talking material possessions, while they can be a nice distraction they mean nothing. I am talking about the gifts of giving or receiving love and attention. I will take a hug and the sweet whisper of I love you over any material gift. Those actions are ingrained in my soul and make for lasting happy memories. Albert Einstein said "Life is like riding a bicycle. To keep your balance you must keep moving." We all face our challenges in our own ways but in the end we all must keep going, and we do. Don't waste your time dwelling on unhappy moments or negative thoughts, nothing but dark energy is gained. Learn the life lesson, make your own positive energy and go on. Hug and tell your loved ones you love them everyday, multiple times a day. Cherish the time, the memories you build together. Mend those broken relationships, only good can come from it. Love and being surrounded by love is what keeps us all moving forward. Cherish today, cherish everyday.

I made this Apple Honey Cake for my husband a while back. Just on a whim he mentioned liking apple cake and I thought I'd surprise him with one. My recipe is quite simple, I am not the most experienced baker so there is nothing fancy or complicated about it. It was just meant as a small token of love and as a sweet treat to go with our evening tea. Hope you enjoy it as much as we did.

Apple Honey Cake for My Honey
Makes one small cake (my pan is 7" or 17 cm)

Ingredients:
3 small apples weighing 400 g, after core and chopped 300 g
1.5 cups (220g) A.P. Flour
1.5 tsp. baking powder
1/2 tsp. Bourbon vainilla
pinch salt


Wet Ingredients:
3 tbsp. unsalted butter
4 tbsp. honey
1 medium egg
3/4 cup (177 ml) whole milk

1 extra apple, cored-quartered and thinly sliced
whole or slivered almonds to decorate, optional

1. Preheat oven to 375f or 200c. Melt the butter and allow to cool. Prepare a small round baking pan. In a large bowl sift together the flour, baking powder, vanilla and salt. Mix in the chopped apples and set aside.

2. In a separate large bowl, mix the cooled melted butter, honey, egg and milk. Mix until all ingredients are well incorporated. Fold the flour mixture into the wet ingredients. Continue gently mixing the ingredients just until combined. Pour the batter into the cake pan, make sure it is evenly distributed. Arrange the thin apple slices in a circular patter on top of the cake. If you wold like to add almonds either sprinkle the slivered almonds on top or decorate the top with whole almonds.

3. Bake in center of oven for 40 minutes or until cooked all the way through. Allow to settle and cool completely before serving. Serve with a cup of tea or coffee.

I'd also like to thank all of you for the sweet messages regarding the Huffington Post feature. You guys are so supportive and it's wonderful being part of such a giving and supportive community. Thank you!

Read more...

Chocolate Craisin Almond Meal Cookies, Using The Leftover Almonds From Almond Milk

In the previous post I shared my second take on Almond milk. Your feedback and excitement is great, thank you so much. Perhaps I convinced many of you to try almond milk for the first time or even converted you to being almond milk drinkers. Let's face it cow juice milk is kinda gross! Though I still drink it in my tea and use it for many recipes, I find the smell of cow milk repulsive. Too harsh? Maybe, maybe not. While I can easily chug a giant glass of almond milk, I've never been able to drink 1 tablespoon of plain cow milk without gagging. No glass of plain cow milk for me. Hum, I wonder if that is why I'm such a shorty.

So now that I've got you nice and grossed out on the whole cow milk thing you'll definitely be rushing to make almond milk, haha. But seriously on the previous almond milk recipes I told you not to throw out the ground almonds. Today I'm going to show you one awesome way to use those ground almonds. Cookies, but not just ordinary cookies. I'm talking happy dance-butt wiggling (not giggling) good cookies! If you haven't already discovered that craisins and almonds paired together are like an explosion of tangy sweetness, O-M-G this is so good, then what planet are you living on? Go on grab an almond and 2 craisins, sandwich the almond between the craisins, eat. Trust me this is really, really good! Of course adding chocolate to anything makes it a whole religious experience, am I right?

**The ground almonds called for in my recipe were leftover from the homemade almond milk recipe. I refrigerated the leftover ground almonds and used them the next day. They were still moist, and I am not sure how the recipe would work using drier or commercial almond meal. **

Ingredients:
Makes 16 small cookies*

dry ingredients:
80 g or 1/2 cup of fresh ground almonds (**the exact amount leftover from the almond milk)
120 g or 1 cup a.p. flour
1 tbsp. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup granulated white sugar
100 g or 1/2 cup craisins

3 tbsp. melted butter
1/4 cup whole milk (or soy or almond milk)
1/4 tsp. almond extract, optional

1. Preheat oven to 220c/428f and line a cookie sheet, set aside. Mix all dry ingredients until well combined. In a separate bowl mix the melted butter, milk and almond extract. Fold in the liquid mixture into the dry ingredients until well combined.

2. Scoop out even sized amounts to form the 16 cookie balls. (*I used a 1 tbsp. scoop to measure the amount evenly.*) Evenly spaced out place the cookie balls on the cookie sheet, flatten down with your palm. Bake in center of oven for 10-15 minutes. Cool on a wire rack before eating or storing.

These fantabulous little cookies filled the kitchen and house with such a sweet smells I couldn't wait to taste them. When I took the first bite I was so happy at how moist and delicious they tasted. Then I got so excited because I didn't have to share any with my hubby, or so I thought. He hates craisins so when I sat done next to him stuffing my mouth I said "I made cookies, but you're not going to like them." He got up and grabbed one, "Oh these are really good!" Me, "Really? You like them? They have craisins you know?" Sending him subliminal messages to say he didn't like them. He grabbed another one, dang it I have to share! Ok, it was actually a really cool feeling seeing my hubby like the cookies as much as I did. So if the craisin hating hubby loved them then so will you.

Don't you love recipes that aren't wasteful? With one ingredient you can make 2 great treats. Waste not want not! In case you missed either of the almond milk recipes you can find the Homemade Non Separating Almond Milk recipe here, and the Raw Almond Milk recipe here. Save money by blanching your own almonds, it's easey peasy.

Read more...

My Dog is a Junkie!

*Please make sure you read the warning at the end of this post.*
Panchito has a problem. Well, I'll just come out and say it...he... he is ... a junkie. Yes, a furry four legged long eared scruffy junkie. Merriam-Webster dictionary defines a junkie as "a person who derives inordinate pleasure from or who is dependent on something" What is he so dependent on to achieve his inordinate pleasures you ask? It's miniature Reese's peanut butter cups. It all started innocently enough when his wonderful grandmother sent us a care package filled with all sorts of American goodies, and one of those goodies was miniature Reese's peanut butter cups. He begged mommy and daddy for a taste, just a little bitty taste please. He said come on you know it will take whole lot of milk chocolate to make me sick, pretty please. How can one resist that face?

Okay just one little taste. Uh Oh, Look at the crazed look in his eye.

That's when it all went horribly wrong. Every time we reach for one he nervously dances around us, licking his lips, drooling, just waiting for the next taste of the sweet chocolate and smooth peanut taste. Then he started to pull the bag off the counter. Just helping himself to the p.b. cups, constantly looking for his next fix, for his next trip to his happy place with purple flying rabbits to chase.

He won't even share a single crumb with us. Look at him, he won't let us near "his" p.b. cups, so mean!

Then after he gets his inordinate pleasure from the p.b. cups, he collapses. He won't move, he'll just lay amongst the pile of wrappers. Can you see that smug look on his face?

He'll even pull the bag close to him so he can double check it, just incase he missed any.

Time to drift off to his happy land (or p.b. cup induced trip) and it's best not to disturb him. We fear once our or rather his 6 bags of p.b. cups are gone, we will have a big problem on our hands. They say that withdrawal can be fatal. My husband and I are scared that we will pay for it, or that he may do something horribly wrong or inappropriate to get his next fix. Our dog has a problem! Does anyone have a number to someone that may be able to help him?

So now you know why I can't share a recipe for peanut butter cup cookies, my dog ate the key ingredient. Thank you Mom for the huge box of goodies. We love you, specially the junkie!

(Be warned, p.b. cups may cause your dog to have room clearing, dead of winter window opening syndrome (aka dog farts). Owners will have burning nostril syndrome.)

**Obviously this is all a joke, we don't allow our dog to eat large amounts chocolate. Chocolate is toxic to dogs and can have a range of side affects from vomiting to death. You can find more information on why dog's can't eat chocolate here on Pet Place. For specific amounts and types of chocolate harmful to your dog, based on your dogs size, check here on National Geographic**

Read more...

AppleTella Sandwiches for World Nutella Day 2011

Tomorrow is World Nutella Day, yay! If you like Nutella stand up, if yo like Nutella do a little dance! (Hehe) World Nutella Day is an annual event hosted by Sara from Ms Adventures in Italy and Michelle from Bleeding Espresso. Every year, on the declared day, Nutella lovers from around the world show their love by posting anything to do with Nutella. As you can imagine there are a lot of Nutella lovers all over the world and so the event keeps gaining popularity. This year marks the 5th anniversary of World Nutella Day, an there is no sign of stopping all the Nutella lovers around the world!

This is my first time participating, thank you danasfoodforthought for posting this on my Heavenly Nutella Banana Bread recipe. If you read that post you know I love Nutella, actually from your comments it's seems like everyone loves this stuff! This recipe today is not as elaborate as the Heavenly Nutella Banana Bread recipe but it's another way I like to enjoy this chocolatey, ooey gooey spread.

Ingredients:
apples, cored* and sliced
Nutella

utensils:
knife or cookie cutter to core slices
paper towel
knife or spoon to spread Nutella

1. Slice the apple(s) width wise. Using a knife or a small cookie cuter, cut /core the apple slices. Rinse the slices to get rid of the broken apple seeds. Pat dry with a paper towel. Spread as much Nutella on the slices then sandwich them together.

Serve it with a glass of milk and you've got a relatively healthy snack. I ate my appletella sandwiches with a glass of homemade almond milk,mmmmm!

This makes a quick snack both for the kids in your home and for the kid in you. Don't forget to stop by the World Nutella Day website for information on how to join the celebrations. The roundup this year will be posted on February 7th on the Nutella Day website.

**If you are a vegetarian you may want to check the ingredients in the Nutella available in your market. It can contain Whey powder which is an animal byproduct.**

Did you participate this year? Let me know so I can stop by to see your recipes.

Read more...

Heavenly Nutella Banana Bread

Raise your hand if you love bananas, raise your other hand if you love Nutella (Hazelnut cream), now raise your two hands and one foot if you love bananas and Nutella together. Nutella and bananas go together just as dreamy as bananas and peanut butter, drool! One of our favorite snacks, lunches or even breakfast is a freshly made crepe with Nutella and banana slices (Even our scruffy terrier, Panchito, loves a few bites, what can I say this dog has good tastes.) The other day I was daydreaming of Nutella and banana crepes but it was 9 at night and much to late to make a batch of crepes. When I get a craving I'm like a child, I gotta get my fix straight away. So I made a bread instead.

This was one of the best breads/cakes/loafs I have ever made! It was so light, moist, spongy, chocolatie and oh so satisfying. My husband didn't know what I was up to in the kitchen and when I brought him a slice he was happily surprised. He also really liked it and kept saying how good it tasted. In our house I'm the one that eats more desserts and sweets so to see him enjoy it this much was a good sign. Totally worth washing dishes at that time of day. You will notice that there is very little sugar, I find Nutella and bananas to be sweet enough on their own and didn't want to have an over sweetened bread. I hope you too enjoy the recipe as much as we did.

Ingredients:

Wet Ingredients:
2 small ripe bananas = 1/2 cup or 150 grams mashed
1 medium egg
1/2 tsp. salt
1/4 tsp. Bourbon Vanilla or 1 tsp. vanilla extract
1 tbsp. brown sugar (organic)
2 heaping tbsp. Nutella or any Hazelnut cream
1/4 cup sunflower oil
1/2 cup whole milk

Dry Ingredients:
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda

1. Preheat the oven to 200C or 392F, line a loaf mold with baking paper or butter and dust with flour then set aside. In a large bowl sift the flour, baking powder and baking soda. Set aside.

2. In a separate large bowl mash the bananas or add the mashed bananas. Beat the egg into the bananas for 2 minutes ( to build some air). Next add the salt, vanilla, brown sugar and oil into the bowl. Stir until well combined, then add the Nutella and mix until all ingredients are well incorporated. Pour the whole milk into the wet ingredients and stir until well combined.

3. Using a spatula fold the dry ingredients into the wet ingredients, just until all ingredients are well combined. But do not over stir as this will create gluten and the bread will not rise. Pour batter into baking/loaf mold.

4. Place in center of oven and bake for 35 minutes or until baked through. Test the bread by inserting either a toothpick or butter knife into the center and if baked through it will come out dry. If there is batter on the toothpick/knife the bread needs to bake longer. Allow to cool before serving.

You can also serve with butter, or toast a slice then butter it. Delish!

See the large air pockets that formed all over the bread, making it very light and airy.

Reminder:
If you would like to participate in January's YBR roundup please sign up here and email your information to spiciefoodie (@) gmail.com . January 29th is the cutoff day to participate. Thanks!

OTHER GREAT NUTELLA RECIPES:

Nutella Cream Pie by Gingerbread Bagels

Nutella and Peanut Butter Granola Bars by Pass The Sushi

Nutella Queen Claudia (What's Cookin' Italian Style Cuisine) has so many great recipes here.

Fried Orange Creams with Nutella Ganache by Gina (guest post on Chef Dennis blog)

Goji Berry Tart with Nutella and Spelt Crust by Foodiva

Read more...