We haven’t met and we’ll likely never meet, but that doesn’t stop me from wondering what it would be like.
For me, it always begins with a beautiful smile and I envision you having just that. In fact, I’m smiling right now at the thought of your smile.
Like me, you adore Nutella, that’s got to count for something, right?
I wonder how we’d manage in the kitchen together. I know I’d want to cook for you and I know you’d feel the same way. I guess it would depend on the size of the kitchen. Maybe one is responsible for wine and music while the other is busy cooking away. Or maybe we’re both in the kitchen regardless of its size because it would be fun to find reasons to reach around you and breath in your apple honey shampoo scent.
As much as we share a love of food, we also enjoy fresh air and exercise to burn off all those butter and deep-fried calories. Sure, I like seeing a girl get all dressed up for a fancy night out, but what I enjoy even more is seeing that same girl let her hair down, throw on a t-shirt and a pair of shorts (or capris) and toss a football or frisbee around. Maybe we’ll have a little picnic. Maybe brownies will be our dessert. Maybe the brownies will be made of Nutella and avocado.
Just like us, we’re unique and special in our own way and when we’re united, we become an even better unique, the crazy and awesome kind. Nutella and avocado are both delicious on their own, so why not together? The first bite is definitely Nutella and the lingering taste is absolutely no doubt avocado.
It really works. Believe it.
Nutella Avocado Brownies
- 1/4 cup of butter – room temperature
- 1/2 of brown sugar
- 1 egg
- 2 ripe mashed avocados
- 1/3 cup of Nutella
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- 1/4 cup of sliced almonds
- Preheat the oven to 350F and grease a 9×9 baking pan.
- Beat the butter and sugar well.
- Add the egg, avocados, Nutella and beat together.
- Sift and add the flour, baking powder, salt and beat again.
- Mix in the almonds and vanilla and stir together.
- Pour into the pan and bake for about 25 minutes at 350F or until a toothpick is inserted into the center and comes out with just a little batter on it.
- Cool for about 15 minutes and cut into squares.
- Enjoy the magic of Nutella and avocado.
When I began blogging, I don’t think I even realized there was such a thing as a “guest blogger”, let alone being asked to be a guest on someone’s blog. But these are strange times we live in and it did happen last week. The brave soul who asked me to be a guest on her blog was Lindsey of Gingerbread Bagels. Lindsey is a supremely talented baker who is on the mend following a kidney biopsy last week.
Of course, my answer was “yes”, but I did preface it by making sure she realized my baking skills are a work in progress, to say the least. But Lindsey being the brave soul she is trusted I would come up with something excellent. So click here to say hi to Lindsey and enjoy my Nutella Ricotta Cinnamon Pizza!
Hope you’re feeling better soon Lindsey!
P.S. Lindsey is doing a giveaway (for Canadians and Americans) on her blog and knowing her it likely involves something with sugar or Nutella but likely both together!
Well, as I mentioned in my last entry, my goal was to make crêpes for Father’s Day.
I’m happy to report I made something that looked like crêpes and more importantly tasted like crêpes – translation, they were goooood!
The recipe (below) called for a blender, but as always the Magic Bullet did the job.
Another use for the Magic Bullet
I have to admit, my crêpes started off a little on the thick side until I got comfortable flipping them without having them break, but I eventually got to pouring out the 1/4 cup of batter that the recipe called for.
Crêpes making in action
I’m a big fan of condiments and toppings, so…going clockwise, ricotta cheese, nutella, warm banana with peanut butter, ground-up cheetos (compliments of the Magic Bullet) and homemade blueberry vanilla jam.
Crêpes with all the fixins'
I left the recipe for the crêpes as is, but I did find they were a little too “eggy” (is that a word?). I’d likely try three (3) eggs next time I make them and you can be sure I will be making them again.
- 4 eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 12 cubes
For the crêpes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt.
- Blend until the mixture forms a smooth batter.
- Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan.
- When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
- Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crêpe over. Cook for 1 minute.
- Repeat with the remaining butter and batter.
Giada made a rasberry filling and rolled them all with the filling before keeping them warm in the oven. I left them as is so they could be filled with whichever of the toppings were desired.