Blog Archives

Filled Breakfast Croissants

Howdy y’all!

So to continue with the treats from last weekend, I decided to bring you a breakfast sweet! Now, we are all working women, so when the weekend hits, NOTHING is better than sleeping in and relaxing. So instead of getting up early to make a big breakfast for my girlfriends, I decided to sleep in a little, and make a smaller, but OH SO TASTY breakfast– croissants! But instead of just plain croissants, I decided to mix it up, and fill them with some of my favorite things– chocolate, nutella, and raspberry cream cheese! And boy, were they yummy! Now I didn’t make the pastry dough from scratch this time because I didn’t have a lot of time (a girls gotta sleep) but I will post my recipe for home made pastry dough soon! So let’s get started…

You’ll need… (Sorry, I forgot to take a picture this time!)

  1. 2 packages Pillsbury Croissants (i got the larger, flakier crust kind, and they worked wonderfully!)
  2. 1 cup semi-sweet mini chocolate chips
  3. 1 cup Nutella
  4. 3/4 pint raspberries
  5. 4 oz (1/2 package) Cream Cheese
  6. 1/4 cup sugar
You’ll need to…
Pre-heat your oven to 375°. In the bowl of your stand mixer, cream together your cream cheese and sugar, until smooth. In a small bowl, mash your raspberries with a fork.
Add to the cream cheese mixture, and mix until well blended.
Open and un-roll your croissant dough. Add a heaping spoonful of each filling (chocolate chips, nutella, and raspberry cream cheese) to each croissant, and roll up. (Pinch the sides of each to keep the fillings from coming out.) I made 4 croissants with each filling, and 4 plain.
Raspberry Cream Cheese Filling
Nutella Filled Croissant
Chocolate Chip Filled Croissant
Place on a cookie sheet, and bake for 11-13 minutes.  Let cool for 10 minutes before removing from the tray. In a small bowl, melt your remaining chocolate chips in the microwave. Drizzle over your chocolate filled croissants.
In a small bowl, heat your remaining nutella in the microwave for about 20 seconds. Drizzle over your nutella filled croissants.
Place on a plate, and serve!
Breakfast is served!
These are a DELICIOUS breakfast treat!!! And my favorite thing about these is that you don’t have to wait for them to cool if you don’t want to… they taste the best when they are warm! And if you don’t have time to make pastry dough, the Pillsbury croissants work fantastically! They are quick to make, delicious to eat, and they will go quickly!
I hope you enjoyed seeing these babies being made, and go make them yourself! It will be a 30 minutes well spent, I promise!
Feel free to leave comments/questions/suggestions!
Love,
Katie
…………………………………
Here’s the full recipe…

Filled Breakfast Croissants

You’ll need…

2 packages Pillsbury Croissants

1 cup semi-sweet mini chocolate chips

1 cup Nutella

3/4 pint raspberries

4 oz (1/2 package) Cream Cheese

1/4 cup sugar

You’ll need to…

  1. Pre-heat your oven to 375°. In the bowl of your stand mixer, cream together your cream cheese and sugar, until smooth.
  2. In a small bowl, mash your raspberries with a fork. Add to the cream cheese mixture, and mix until well blended.
  3. Open and un-roll your croissant dough. Add a heaping spoonful of each filling (chocolate chips, nutella, and raspberry cream cheese) to each croissant, and roll up. (Pinch the sides of each to keep the fillings from coming out.) I made 4 croissants with each filling, and 4 plain.
  4. Place on a cookie sheet, and bake for 11-13 minutes. Let cool for 10 minutes, then move to a wire rack to cool completely.
  5. In a small bowl, melt your remaining chocolate chips in the microwave. Drizzle over your chocolate filled croissants.
  6. In a small bowl, heat your remaining nutella in the microwave for about 20 seconds. Drizzle over your nutella filled croissants.
  7. Place on a plate, and serve!

Fudgy Nutella Brownies with Nutella Cream Cheese Frosting

Howdy!

Nutella, one the greatest inventions EVER. I love it. Clearly, it’s been a popular ingredient lately. So when I decided to try and make brownies that I actually like, my mind naturally drifted to Nutella! I’m not the biggest fan of brownies to begin with– they are dry a lot of times, I don’t think have an authentic chocolate flavor, and they just never seem to turn out right. These, my friends, DEFY my doubts about brownies! They are SUPER fudgy, have an amazing flavor, and I actually want to eat them… all the time. So check ’em out friends!

Cake:

You’ll need…

Nutella Brownies Ingredients

You’ll need to…

Cake:

Pre-heat your oven to 350°. Line a 9×9 baking pan with parchment paper. In a saucepan on low heat, melt your butter and stir in sugar and vanilla until it is smooth. Remove from heat and let cool to room temperature.

In a small bowl, sift together you flour, cocoa powder, salt and baking powder and set aside for later. In the bowl of your stand mixer (or a large bowl), add your butter and sugar mixture. Add one egg at a time, mixing each one well after you add it.

Add in the flour mixture slowly, and mix well. Then add in the Nutella (the BEST part), and mix well. You batter will look so velvety and chocolatey, so perfect. For real, just look at that!

Add in the hazelnuts and chocolate chips and mix until evenly distributed. Pour the batter into your baking pan.

Bake for about 35 minutes. *Note- these are VERY fudgy brownies; the toothpick test is not accurate for this! When the crust looks nice and flaky, they are ready! Set on a wire rack to cool completely.

Frosting:

You’ll need…

Nutella Cream Cheese Frosting

You’ll need to…

In the bowl of your stand mixer (or a large bowl), cream together your butter and cream cheese. Add the Nutella and vanilla, and continue to mix until smooth.

Add in your powdered sugar slowly, until you have reached the consistency you like. Add in the whipping cream, and mix well.

Once your brownies have cooled completely, frost the brownies!

It is EXTREMELY difficult to control yourself and NOT eat one right away… don’t worry, you don’t have to control yourself. EAT ONE! They are delicious!

Heavenly. So Nutella-y, so chocolately, so delicious!

The thing I LOVE about these brownies is that they are so fudgy and gooey, but the hazelnuts really add great flavor and texture. And the frosting… ohhhh the frosting! Together, they are Chocolate Nutella heaven!

I hope you enjoyed learning how to make them, now go out there and try it yourself (or come to my house and I’ll make them for you)! I promise, they’re not hard to make, and they are worth it! I do suggest a nice cold glass of milk, or some vanilla ice cream to go with these babies! And of course, a nice long run afterwards! And remember, even if you’re not a brownie lover, I think you’ll really enjoy these! If a brownie skeptic like me loves these, I think you will too!

If you have any questions/comments/suggestions, leave them for me!!! Enjoy!

Love,

Katie

…………………………………..

Here’s the full recipe…

Fudgy Nutella Brownies

Ingredients

Cake:

1 cup unsalted butter

2 cups granulated sugar

2 tsp vanilla

4 eggs

1 cup all purpose flour

½ cup unsweetened cocoa powder

¼ tsp salt

½ tsp baking powder

1 cup Nutella

½ cup hazelnuts

¼ cup semi-sweet chocolate chips

Frosting:

6 oz cream cheese, room temperature

2 tbsp unsalted butter, room temperature

½ cup Nutella

2 ½ – 3 ½ cups powdered sugar

1 tbsp whipping cream

1 tsp vanilla

You’ll need to…

Cake:

  1. Pre-heat your oven to 350°. Line a 9×9 baking pan with parchment paper.
  2. In a saucepan on low heat, melt your butter and stir in sugar and vanilla until it is smooth. Remove from heat and let cool to room temperature.
  3. In a small bowl, sift together you flour, cocoa powder, salt and baking powder and set aside for later.
  4. In the bowl of your stand mixer (or a large bowl), add your sugar. Add one egg at a time, mixing each one well after you add it.
  5. Add in the flour mixture slowly, and mix well.
  6. Add in the Nutella, and mix well. Add in the hazelnuts and chocolate chips and mix until evenly distributed.
  7. Pour the batter into your baking pan, and bake for about 35 minutes. *Note- these are VERY fudgy brownies; the toothpick test is not accurate for this! When the crust looks nice and flaky, they are ready!
  8. Set on a wire rack to cool completely.

Frosting:

  1. In the bowl of your stand mixer (or a large bowl), cream together your butter and cream cheese.
  2. Add the Nutella and vanilla, and continue to mix until smooth.
  3. Add in your powdered sugar slowly, until you have reached the consistency you like.
  4. Add in the whipping cream, and mix well.
  5. Once your brownies have cooled completely, frost the brownies!

Nutella Hazelnut Cookies

Howdy!

So yesterday, I filled the typical woman stereotype by going to the store for what else: chocolate chips and diet coke. Two of my favorite things! As I was roaming the isles of the amazing HEB (greatest grocery store in the world… I don’t know how I ever survived without it) I came upon another one of my favorite things– NUTELLA!!! And as if I wasn’t already inclined to buy it, it was on sale, $4 for the big jar! This never happens, so of course, I seized the amazing deal and took that opportunity to finally create my newest Nutella creation! And thus, the Nutella Hazelnut Cookies were born! And because of my love for Nutella, I couldn’t just have it in the batter, but I decided to FILL the cookies with it too! If you are a Nutella lover, I PROMISE you will not be disappointed! These cookies are soft, VERY Nutella-y, and perfect! And the hazelnuts add a nice flavor and crunch to the cookie. So in short, these cookies will make your wildest Nutella dreams come true! So no more hesitating, let’s get started!!!

You’ll need…

Nutella Hazelnut Cookie Ingredients

*Baking soda is in the picture, but NOT in the recipe! I was a baking machine the day I took this, and accidentally put that in, SORRY!

You’ll need to…

Pre-heat your oven to 350°. In a medium bowl, mix together your flour, salt and baking soda and set aside for later. In the bowl of your stand mixer (or a large bowl), beat together your butter and both sugars until light and fluffy.

Lower the speed of your mixer, and add in the egg and vanilla. Then add in the Nutella.

Add the flour mixture, and mix until everything is well incorporated.

Add in the hazelnuts (and chocolate chips if you choose) and mix until evenly distributed.

Form spoonfuls of cookie dough into a ball, and then flatten. In the middle, place about ½ a tablespoon of Nutella, and then roll the dough back into a ball, and place on the cookie sheet.
Bake for 6-9 minutes, and remove from the oven. Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool.
You will want to eat them as soon as you can take them off the tray… and you will be justified in that. Go ahead, eat away! They are messy when they’re warm, but that is the absolute BEST!!! I am pretty sure my face was covered in Nutella yesterday, but for those of you who know me, you know I didn’t mind in the least! 🙂
YUMMMMMMMMMM!!! I think this is my favorite creation I’ve baked up… ever!

These babies are so gooey, so rich with Nutella… they will rock your Nutella world! They are easy to make, and oh so delicious! I AM IN LOVE 🙂

Now, I made these two ways- with chocolate chips in the batter, and without! Both are ever so tasty! I prefer them without the chocolate chips, because it keeps the flavor of the cookies entirely focused on the Nutella, but they really are delicious with or without! If you make them, you should try them both ways too to figure out which you like better!

I hope you enjoyed seeing how these are made… I wish you could have joined me! You REALLY have to try making these, I promise you will be extremely happy you did!

If you have any questions/comments/suggestions, leave them for me!!!

 

Love,

Katie

…………………………………

Here’s the full recipe…

Nutella Hazelnut Cookies

Ingredients:

½ cup unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, packed

½ cup Nutella, plus extra for filling

1 egg

¾ tsp vanilla

1 ½ cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ cup hazelnuts, chopped

½ cup chocolate chips ***optional


You’ll need to…

  1. Pre-heat your oven to 350°.
  2. In a medium bowl, mix together your flour, salt and baking soda and set aside for later.
  3. In the bowl of your stand mixer (or a large bowl), beat together your butter and both sugars until light and fluffy.
  4. Lower the speed of your mixer, and add in the egg and vanilla. Then add in the Nutella.
  5. Add the flour mixture, and mix until everything is well incorporated.
  6. Add in the hazelnuts (and chocolate chips if you choose) and mix until evenly distributed.
  7. Form spoonfuls of cookie dough into a ball, and then flatten. In the middle, place about ½ a tablespoon of Nutella, and then roll the dough back into a ball, and place on the cookie sheet.
  8. Bake for 6-9 minutes, and remove from the oven. Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool.

Banana Nutella Muffins

Howdy y’all! I am so excited to share a new recipe with you! This one is one of my favorites… ever! My good friend Ana introduced me to the amazing and delicious NUTELLA a while ago, and I seriously can’t live without it now! I will eat it right out of the jar, on toast, on cookies, in recipes… it is seriously good no matter how you eat it! So when I found a recipe for Banana Nutella Muffins from The Little Yellow Kitchen, I HAD to try it! I’ve changed some things to make it a bit sweeter and more to the consistency I like, and I really think you will all enjoy this reworked recipe! I’ve made them for friends, my marathon training group, family… they all love them! So let’s get to baking my favorite breakfast (and even dessert) muffins y’all:
.
You’ll Need…

Banana Nutella Muffins Ingredients

You’ll Need To…

Pre-heat your oven to 375° F. Line a 12 cup muffin tin and lightly spray with cooking spray (this keeps the muffins from sticking inside the paper when you try to take them out… trust me, you don’t want to leave any in there!). Mash your nanners on a cutting board (so they’re easy to scrape into the bowl)… I use a fork and it works perfectly!

Combine flour, wheat germ*, baking powder, and salt in a medium bowl. In a separate  large bowl, mix mashed bananas, melted butter, and the egg. Then add the greek yogurt and vanilla.

*You don’t have to use wheat germ, it just makes them a bit healthier. If you do use it though, use 2 tbsp less flour.

Add the dry mixture to the wet mixture, and mix until they are just combined. Then add in the nutella (the best part) and walnuts.

This is what your finished batter will look like!

Scoop the batter into the muffin tin (an ice cream scooper will work perfectly!) Top each muffin with a few slices of banana and a few chopped walnuts. It makes them even more delicious, and they will look prettier too!

Bake your muffins for 25-30 minutes. You don’t want to over cook them… if you aren’t sure if they’re done, you can stick a toothpick in one, and if it comes out clean, they’re ready! Cool the muffins on a wire rack, and drizzle with nutella. The extra nutella is seriously the best part, so don’t be afraid to COVER them with nutella!

Why yes, I will eat these ANY day of the week!

A few notes…

1. These were not as sweet as I expected, because when I think nutella, i think SWEET! I added extra nutella to my updated recipe so I think they have the perfect sweetness now, but just remember- they are muffins, not cupcakes (I’ll be posting a nutella cupcake recipe soon though!) so they won’t be overwhelmingly sweet!

2. If you don’t life walnuts, you don’t have to add them! Or if you prefer a different kind of nuts (pecans, almonds, etc) you can use those too! Nuts just give the muffins a nice extra texture and flavor!

Ways I Eat these delicious muffins

  • For breakfast, all by themselves (they’re not too sweet for breakfast!)
  • As a snack, sometimes with an extra spoonful of nutella
  • For dessert, with a scoop of vanilla ice cream

You can eat these babies however you want, but they are always delicious! I hope you enjoyed reading about making these, but I hope you enjoy making (and eating) them even more!

If you have questions/comments/suggestions, let me know! Thanks for reading!

Love,

Katie

……………………

Here’s the full recipe:

Ingredients

Muffins

1 ¾ cups white whole wheat flour

2 tbsp wheat germ (optional, but if you use it, subtract 2 tbsp of flour)

2 tsp baking powder

½ tsp salt

3 ripe bananas, mashed

¼ cup melted butter

1 egg

½ cup plain greek yogurt

1 tsp vanilla

¾ cup walnuts

¾ cup nutella

Topping

¼ cup walnuts, chopped

1 ripe banana, sliced

Nutella to drizzle

You’ll need to…

  1. Pre-heat the oven to 375° F. Line a 12 cup muffin tin and lightly spray with cooking spray.
  2. Mash your bananas on a cutting board.
  3. Combine flour, wheat germ, baking powder, and salt in a medium bowl.
  4. In a large bowl, mix mashed bananas, melted butter, and the egg. Then add the greek yogurt and vanilla.
  5. Add the dry mixture to the wet mixture, and mix until they are just combined. Then add in the nutella (the best part) and walnuts.
  6. Scoop the batter into the muffin tin (and ice cream scooper will work perfectly!) Top each muffin with a few slices of banana and a few chopped walnuts.
  7. Bake for 25-30 minutes.
  8. Cool the muffins on a wire rack, and drizzle with nutella.