Nutella Sandwich Cookies
Time: 30 minutes, plus chilling and cooling time. These rich, fudgy cookies are better when slightly underbaked, as our recipe directs.
Yield: Makes about 40 cookies (20 sandwich cookies)
Ingredients
1 package semi-sweet chocolate chips
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups Nutella
Preparation
1. Put chocolates and butter in a medium metal bowl and set bowl in microwave. Use defrost setting to melt chocolate, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° Scoop 1 tbsp. portions of dough, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
3. Spread the flat side of 1 cookie with about 1 tbsp. Nutella and sandwich with another cookie. Repeat with remaining cookies.
Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
Zuppa Toscana Soup like Olive Garden's®
(from robbies recipies)
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-In a skillet over medium-high heat, brown bacon; drain, set aside.-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale and cream to pot; season with salt and pepper; heat through.
Cinnamon Buns like Cinnabon's®
(from robbies recipes)
Prep. Time: 4:00Serves: 12 - 15
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pkts. active dry yeast
1 tsp. granulated sugar
1 cup 110 degree water
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs - slightly beaten
up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts OR pecans - optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar
4 cups powdered sugar
2/3 cup melted butter OR margarine
2 tsp. vanilla extract
1 tsp. maple extract - optional, but recommended
up to 6 Tbls. hot water
-Mix together 1 1/2 cups sugar and the cinnamon; set aside.-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.-In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.-Turn dough out onto a well-floured surface and knead for 8 minutes.-Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.-Punch down dough and let rest for 5 minutes.-Roll dough out onto a floured surface into a 15" X 20" rectangle.-Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.-Tightly roll up dough and pinch edges together to seal; cut the roll into 12 - 15 slices using dental floss or thread.-Coat the bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.-Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.-Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.-Spread prepared icing over slightly cooled rolls.
Fabulous Protein Bars
1 cup Earth Balance (approx 1/2 tub) or butter
1 cup organic crunchy peanut butter ( I use sunflower nut butter and no aquave)
3/4 cup agave nectar
2 cups rolled oats
1 cup pecans
1 cup almonds (I use 2 cups almonds and no pecans)
1/2 to 3/4 cup raisins
1 tsp vanilla extract
1/2 teaspoon salt
1 cup Forever light Ultra vanilla meal replacement protein shake (dry)
1/2 to 1 cup shredded coconut
1 cup chocolate chips (optional)
in the microwave melt Earth Balance, Peanut butter and Agave nectar over medium heat until just melted. Remove from heat. In a food processor using the "s' blade chop pecans and almonds. Stir together nuts and raisins, add vanilla, salt, meal replacement powder coconut and oatmeal. Add the peanut butter mixture. Pour mixture into a 9x13 glass Pyrex pan and mash down with a spoon. Chill in fridge for 2 hours. cut up into squares and wrap each square in plastic wrap.
Bars will last in fridge for 3 days and up to 1 month in freezer if frozen individually.
for chocolate flavor add 1/2 cup powdered cacoa to peanut butter mixture and melt all together
Super Easy Chocolate Sauce
(this is one of the kids favorites)
1 can sweetened condensed milk
1 cup semi-sweet chocolate chips
fruit to dip in the sauce- bananas, strawberries, grapes, kiwi
In microwave, heat the milk and chocolate chips until the chocolate chips are melted. Stir until sauce is smooth.
