Tag: chocolate

On the 22nd day of Christmas – Nutella Banana Bread

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I’ve had some banana’s laying around and I bought some Nutella this weekend because I wanted to make no-bake Nutella cookies but never got around to it, so I figured I’d use it with the banana bread. I absolutely love the idea of fruit breads and chocolate makes everything better… right?

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The bread came out fruity, because of the chocolate being baked in the bread, it gives the bread a chocolatey crispy outside and soft and gooey inside. It was lovely.

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INGREDIENTS.

  • 6 ripe Bananas
  • 2 cups flour ( all purpose)
  • 1 cup sugar
  • 250 grams butter
  • 2 eggs
  • teaspoon vanilla essence
  • pinch of salt
  • 1 cup Nutella
  • 1 cup chocolate chips

Banana Bread

  1. Mash the banana’s
  2. Cream the butter and sugar together.
  3. Mix the eggs in the butter mixture, add vanilla essence and salt. Add the mashed banana’s
  4. Mix the flour with the wet mixture. Mix the chocolate chips into the dough. keep some chips to put on top of the bread
  5. Put the Nutella in the microwave for 15 seconds, until it is soft enough to pour.
  6. Pour half of the dough into a bread pan. Pour 1/2 of the Nutella over the dough and use a knife to make a design with the Nutella. Then add the rest of the dough on top and repeat the Nutella step.
  7. Bakeat 350º for 50 minutes to an hour.

Take it out of the oven and let it cool before eating, the chocolate is very hot and you could burn if you’re too hasty.

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On the 14th day of Christmas – Shortbread sticks

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For the past few weeks I’ve been baking every single weekend. It hasn’t been good for my waistline at all… but at least I’ve been able to experiment with various recipes. I feel that I’ve learned a lot these past few weeks. Some of the things might seem obvious to most people but as someone who’s never baked a cookie in her life it wasn’t. I’ve also accumulated a lot of dough. I only baked about 6-10 cookies with each batch, I have frozen the rest of the dough so that I can bake all the cookies this weekend for my schools cookie event next week. From my month of cookie baking I’ve learned the following.

  1. 1 Cookies don’t always need eggs. I dint’ know this. When I saw the recipe for the shortbread I thought “this can’t be right”… but turns out, it can.
  2. Use baking parchment paper. This is important for two reasons, firstly it keeps the cookies from spreading too much. Secondly, it decreases the amount of dishes you have to wash afterwards.
  3. Chilling the dough is important. At first I found this really time consuming, I’m not very patient, I want things done immediately, but now I plan ahead. Chilling he dough makes it more manageable and for some reason the cookie just turns out better.
  4. Measuring is important. This past weekend I thought I could get away with not using the instructed amount of cocoa, because its only a flavour , but it turns out, not using the correct amount and not substituting it caused my cookies to be too soft and the spread too much in the pan. The result being extremely big and flat cookies that sticks to the parchment paper and breaks into pieces when you try to remove it.

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For today’s cookies I’ve used the rest of the shortbread cookie dough that I had left. I got he original recipe from Sally’s baking addiction. I used her shortbread recipe for her Raspberry Almond thumbprint cookies.

I chilled the dough and rolled little flaky balls of dough in my hand until it formed a ball. I then rolled each little ball of dough into a stick

I baked them for 14 minutes. Once they cooled I melted some chocolate pieces with a tablespoon of milk and dipped the shortbread sticks in the chocolate. Immediately after I sprinkled some rainbow sprinkles on each stick and left the chocolate to dry.

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These cookies are really good with some coffee or hot-chocolate!!!!

Recipe Rating 8/10

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5 Quick lunch Sandwich ideas.

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Tuna and cucumber sandwich

Instead of the normal tuna and mayo sandwich you can add cubes of cucumber for a sweet and crunchy texture. Click here for a Korean twist to this recipe

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Greek yogurt chicken salad sandwich

It takes you longer to say the name of this sandwich than to prepare it..wink wink.

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INGREDIENTS:

  • 2 cups leftover rotisserie chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced apple
  • 1/2 cup grapes, halved
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 8 slices bread/4 buns
  • 4 leaves Boston bibb lettuce

RECIPE HERE

Tuna melt

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Ingredients:

  • Tuna, 2 cans, drained
  • Onion, medium size, chopped
  • Celery, 1/2 a stalk, chopped
  • Garlic (1 clove), minced
  • Parsley, 1 tablespoon, chopped
  • Mayonnaise, 3-4 tablespoons
  • Olive Oil, 3 tablespoons, divided
  • Mozzarella, 1/3 cup, shredded
  • Bread, sliced
  • Butter, softened
  • Salt and Pepper to taste

RECIPE HERE

Chicken bacon avocado Sandwich

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Ingredients

Mustard Mayo (Kneaders Sauce Copycat)
1/2 cup real mayo
2 Tbsp sour cream
2 tsp yellow mustard

Sandwich Ingredients (for 2 large sandwiches): 
6 oz chicken breast from a rotisserie chicken, hand pulled
4 strips cooked bacon
2 slices provolone cheese
2 large lettuce leaves
4-6 slices tomato
1/4 small red onion, thinly sliced
Salt & pepper
1 avocado, peeled, pitted and sliced
Fresh focaccia bread (or artisan bread)

RECIPE HERE

Banana chocolate stuffed French toast

For those of us with a sweet tooth, this is just the thing yummmmm…

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INGREDIENTS:

  • 4 slices Texas toast (I prefer Texas toast over regular bread because it’s thicker)
  • about 8 tablespoons chocolate peanut butter, divided (Nutella may be substituted)
  • 1 medium banana, sliced into thin rounds
  • 2 large eggs
  • 1/4 cup milk (I used unsweetened cashewmilk)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • about 2 tablesoons unsalted butter, for griddling

RECIPE HERE

I hope you have fun experimenting with your lunch sandwiches 🙂

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Cakes glorious cakes!!!

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I love cakes. Generally I’m not a fan of sweets or chocolates but I love cakes. In Korea most cakes have cream based icings so I can eat less cake here but normal sugar filled icing cakes are just divine. Since I always try to eat healthily I don’t often indulge in cake but I love to look at cakes and take pictures of them.

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