Chocolate Nutella Strawberry Shortcake

Chocolate Nutella Strawberry Shortcake

I always buy a three pack of strawberries at the farmer's market. It's always a deal, and I can eat a whole pint in one sitting!

I was heading over to my friend Racheal's house and her 2 1/2 year old son, Caden can sniff out sweets a mile away. His very first sugar was a bite of my chocolate cinnamon bundt cake!

I cobbled together a chocolate shortcake recipe...it's more like a chocolate scone/biscuit. They are not very sweet on their own...they are waiting for the whipped cream, nutella and a bit of sanding sugar on top!

2 1/2 year old Caden gave me the best compliment...after eating his banana shortcake, he asked, "Where do you live?" (The left photo is Caden's teenage look!!)

My friends Racheal and Lee and their ultra cute family!

Recipe:
Chocolate Nutella Strawberry Shortcake

Ingredients:
Strawberries + Sugar (if you wish) or Bananas
Nutella
Whipped Cream (Whisk together 1 cup cold heavy whipping cream with 3 T sugar)

Shortcakes:
2 cup flour (280 grams)
1/4 cup unsweetened cocoa (I used 20 grams of Hershey's Cocoa)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar (65 grams)

1 stick butter, cold
3/4 - 1 cup buttermilk
Sanding sugar

Prep: Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.

1. In a large bowl, whisk together the dry ingredients.
2. Cut butter into the dry ingredients using a pastry cutter, your fingers or two knives.
3. Pour in 3/4 cup of the buttermilk and combine together. I use a fork to lightly mix. If it's too dry, add a little bit more buttermilk.
4. Turn out onto a lightly floured surface and form into a slab. Cut out circles.
5. Place on parchment paper. Sprinkle with sanding sugar.
6. Bake, depending on your oven and the size of your cakes, about 15 minutes.

Assembly:
1. If you want, combine sliced strawberries with a few teaspoons of sugar (depending on the sweetness of your strawberries). Set aside for 30 minutes. (I didn't want to wait and just used fresh strawberries and fresh bananas!)
2. Cut shortcake in half with a serrated knife.
3. Spread Nutella one side...or both! :)
4. Place strawberries on cake, then top with whipped cream.

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Self-Frosting Nutella Cupcakes for World Nutella Day 2011

Happy World Nutella Day!

Make some Self Frosting Nutella Cupcakes today!

World Nutella Day celebrates its 5th anniversary today! Ms Adventures in Italy and Bleeding Espresso are the masters of ceremonies for this delicious foodie holiday.

Who doesn't love Nutella?! I hope indulge in some Nutella today...on toast, with peanut butter, on a crepe, or in a cupcake...or just straight from the jar! :)

 

After making the batter, one teaspoon of Nutella is marbled into the cupcake. The crumb is more muffin than light cupcake. The Nutella topping is rich and gives it enough sweetness.

Each one is very unique depending on how much your marble the Nutella. This would be a fun and easy recipe to make with kids!

Recipe:
Find the complete recipe on Esi's Dishing up Delights blog

P.S. I'm running in the LA Marathon's 5K in March and raising money for Noah's Wish animal rescue during disasters. Check out my fundraising plea (with cute doggie!) here and thanks for the support! 

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Nutella-Filled Madeleines - Tuesdays with Dorie

Chocolate Nutella-Filled Madeleines

For this week's Tuesdays with Dorie selection, Margo of Effort to Deliciousness chose Chocolate Fluff-Filled Madeleine on page 170 and 171 of Dorie's book, Baking: From My Home to Yours.

I'm not a big fan of marshmallow fluff so I opted to fill these madeleines with Nutella. Who doesn't love Nutella? Unfortunately, I didn't do a good job of filling them...my co-workers only got a little, itty bitty Nutella.

I always forget on these Madeleine recipes...you need to chill the dough! This one needs a minimum 3 hour chill. Madeleines are so easy to make (as long as you plan), but I forget about them. I need to include them in my rotation of "morning meeting" sweets along with my usual muffins, coffee cakes and (of course) Bundt cakes.

Unfortunately, I had flat madeleines. I'm always looking for a Kim Kardashian/J. Lo lovely lady bump on my madeleines, but almost always fall short. Maybe next time...

Check out the other Tuesdays with Dorie bakers and see their creations! There are lots of interpretations.

Recipe:
Margo of Effort to Deliciousness blog,
or page 170 and 171 of Dorie's book, Baking: From My Home to Yours

P.S. I love that it is 1-11-11 today. I'm a nerd. 

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Banana Nutella Bundt - Day #10 of I Like Big Bundts 2010

Banana Nutella Bundt

Nutella.
Banana.
In a Bundt.

Yeah, I think it is pretty awesome too. (Except for JustJenn who is strange and hates bananas!)

 

I had three really ripe bananas on the counter and I knew they weren't going on my cereal in the morning. Last year, I made a Banana Chocolate Bundt and a Nutella Bundt. I was inspired by both of those to make this Banana Nutella Bundt!

I'm on a quest to post 30 bundts in 30 days leading up to November 15th - National Bundt Day! I hope you'll make your family and friends a Bundt cake to celebrate!

My friend JustJenn has a line of stationery and pins to celebrate the love of Big Bundts!

You make the banana batter. Then you pull out 1 cup of the batter and fold in some Nutella. Then you marble with a butter knife.

Right now I'm at a conference in Monterey, CA and it finally stopped raining. Just in time for the conference to start and for me to sit in a room all day. Timing is everything, no? Because I don't WiFi in the room (sorry, not paying $13 a day for that privilege) nor an OVEN, I found myself at the hotel's gym before 6 am this morning! Perhaps if I lived in a hotel, I'd be in good shape. :)

This was really tasty. I love banana bread so it was a nice banana bread with some nutella. Can't go wrong with that, huh? See you back here tomorrow for another Bundt cake! - mary the food librarian

Recipe:
I was inspired by this Cooking Light recipe for a Marbled-Chocolate Banana Bread...but changed it up with Nutella and made it more fatty than Cooking Light's original...hum, sorta a Cooking Heavy with the Food Librarian version.

Banana Nutella Bundt

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup (1/2 stick) butter, softened
1 1/2 cups mashed ripe banana (I used 3 medium bananas)
2 eggs
1/3 c plain yogurt (I used non-fat Greek yogurt)
1/2 c Nutella

1. Heat over to 350°. Prep a 10-cup Bundt pan (I used my 10-cup Fiesta Bundt).
2. Combine flour, baking soda, and salt in a bowl. Stir with a whisk to combine.
3. Scoop Nutella into a medium bowl. Mix with a spoon to soften, but do not heat.
4. Cream butter and sugar at medium speed with the paddle attachment.
5. Lightly beat the eggs and slowly add to the batter.
6. Add banana and yogurt. Beat until well blended.
7. At low speed, add the flour mixture until just combined.
8. Scoop out 1 cup of the batter and fold into Nutella.
9. Spoon plain batter into Bundt pan. Top with Nutella mixture.
10. Swirl batters together with a knife.
11. Bake until toothpick comes out clean, about 50 minutes, depending on your oven.
12. Cool for 15 minutes and then invert from pan onto wire rack. Cool completely.
13. Sprinkle powdered sugar on top of cooled cake.

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