Nutella-Chocolate Cake With Nutella Frosting
When news came out that Nutella decided to settle a lawsuit filed by Athena Hohenberg, for $3.05 million, I felt rebellious. I was sending Facebook statuses and Tweet loves and hugs and kisses to Nutella. I mean, I love Nutella and I admit that my family loves eating nutella off of a spoon sometimes for that quick sweet cravings but I never actually served it on a toast for breakfast on a daily basis even though the commercial made it so appealing to do so. Screw that. I made these treats instead: SELF-FROSTING NUTELLA CUPCAKES, Banana Bread With Nutella, Crepes With Nutella & Raspberry Sauce, Classic Pound Cake With Nutella, Chocolate-Nutella Brownies, Nutella-Chocolate Cake With Nutella Frosting which I’m posting below, and nutella-chocolate chips cookies which I’ll write about some other day.
$2.5 million of that $3.05 million settlement by the way is going to be distributed to anyone who bought Nutella from Jan. 1, 2008 to Feb. 3, 2012, or Aug. 1, 2009 to Jan. 23, 2012 in California. That is if they file a claim, of course.
I’m sure you can guess by now that I’m not filing my claim. Nope. I went to the store and bought a jar instead. I even took a picture of the Nutella jars for the Instagram just to show them some more love.
So the recipe for Nutella-Chocolate Cake With Nutella Frosting… I’m getting to that…
Banana Bread With Chocolate Chips
I’ve made banana bread with chocolate chips numerous times but when I searched this food blog for the recipe as a reference, I couldn’t find it. There’s a Banana Bread With Nutella recipe though. I might have posted the Banana Bread With Chocolate Chips recipe in the other other food blogs I used to write for years ago. Well, it’s time to put this in my own archives so here it goes.
Custard Cake (Flan Cake)
Custard cake or flan cake, no mater what you call it, the fact remains, it is a decadent and oh-so-delicious dessert cake. It’s good after chilling for 3-4 hours, but it is so much better after chilling overnight. When you hear custard cake you’d probably say “oh, custard on top of a cake, that’s easy.” Ummm, not really. See, the cake base has to stay in the bottom while the the custard has to be on top once you turn it upside down. You can’t just bake those two separate things together and expect to come up with a perfect layered cake. There’s a a step in the cake-making process that I learned from Kusina Ni Manang in her choco-flan cake. The eggs need to be separated. Make the cake as is with the yolks, then beat the whites with sugar in a separate bowl, then fold it into the cake mixture to make a chiffon-like cake. The technique here is FOLDING, not stirring or mixing the two components. After that, pour the flan batter into the pan first, then the cake batter has to float on top.
Of course you can make chiffon cake from scratch which would be perfect for this recipe, however, any yellow or white or in this recipe, a vanilla cake mix, would be fine too. Like I said, the trick is separating the egg yolks from the whites. Alright, enough talking, let me show you how it’s done.
Peanut Butter Cupcakes W/ Chocolate Frosting
To tell you the truth, I’m not into peanut butter that much. A peanut butter sandwich hits the spot when I’m really starving and I need to get something quick. Reese’s Pieces is good once in a while too. But like I said, I’m not that fond of it.
On the occasional days that I get a craving for peanut butter, sometimes eating a spoon of it would suffice but sometimes I’ll make it all grand by making peanut butter cupcakes. My family sure appreciates it coz they are definitely peanut butte lovers.
| Peanut Butter Cupcakes W/ Chocolate Frosting |
- 4 tbsp of butter, softened
- 1 1/8 cups of light brown sugar
- 1/3 (or more) cup of peanut butter (creamy or crunchy)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 1/4 cup of flour
- 2 tsp baking powder
- 1/3 cup of milk
- 1 stick of butter
- 3 cups confectionery sugar
- 1 tsp vanilla
- 3/4 cup cocoa powder
FROSTING:
- Preheat over the to 350°, Line the muffin pans with the paper cases.
- Put butter, sugar and peanut butter into a mixer bowl and beat together for about 2 minutes. Gradually add the eggs, beating well after addition. Add the vanilla extract.
- Combine flour and baking soda in a separate bowl. Using a metal spoon, fold the flour into the mixture, alternating with the milk.
- Spoon batter into the paper cases. Bake the cupcakes for 25 minutes or until golden brown.
- Let the cupcakes cool completely on a wire rack before frosting.
- To make the frosting: Beat together the butter, confectionery sugar, vanilla, and unsweetened cocoa powder. If the frosting is slightly runny just add more confectionery sugar.
- Frost the cupcakes and enjoy.
Chocolate-Yema Truffles
Thanks to my favorite Filipina Actress Ms. Marian Rivera, who’ve inspired me to make truffles, coz now I can’t stop, Haha! I first made red velvet cake truffles, then I made chocolate truffle pops which I haven’t posted yet, and now here are chocolate-yema truffles. WARNING, these can be detrimental to your diet. They are so decadent that you’d find yourself fighting with yourself about not having another 1 then you’ll end up chastising yourself after finishing the 3rd or possibly the 4th truffle. If you can discipline yourself to only have 1 chocolate-yema truffle a day, then good for you. If not, try to limit 2 per day. That’s All! (count how many times I said “yourself”)
Mom’s White Zucchini Bread
I’ve made Zucchini Bread before but if you search for the recipe in the search box right now though, you won’t find any. It wasn’t all that bad really. I think it was just on the dry side and the glaze I drizzled on top didn’t look all that pretty in the pictures. That’s what I get for trying to be all fancy-schmancy in here. But thanks to my Mother-in-Law, I now have a zucchini bread recipe as of today, October 5th, 2011. My in-laws from New York were here for a visit last week and brought along delicious loaves of zucchini bread and banana bread. I ate 3 slices of the zucchini bread the first night we got it. I made sure to take pictures of it first of course so I could post the recipe as soon as I got it from her.
Chocolate-Peanut Butter Pudding Pie
Simple, fast, and decadent chocolate dessert that doesn’t need much ingredients and no cooking at all. Those instant putting mixes that are less than a $ are quite handy when you’re having a sugar fix. The question is, do you have the patience to wait for the pudding pie to set? There’s no scientific chemical reaction needed to have a perfect pudding pie. All you need is the ability to wait for it to firm up a bit. The trick is chilling the pie for as long as you can to have a firm yet soft pie instead of a jiggly and runny pie.
Pam Anderson’s Flan With Cream Cheese
When The Pioneer Woman Ree Drummond advised her readers to make Pam Anderson’s flan with cream cheese, I obediently followed. And I am so glad I did coz O-M-G, this flan with cream cheese is absolutely DIVINE!
Twisted Cinnamon Bread W/ Glaze
From the time I’ve learned how to make cinnamon rolls from The Pioneer Woman, I’ve made it quite a few times. Believe it or not, it’s really so easy to make. However, I do understand that the The Pioneer Woman’s dough could get overwhelming for a newbie cinnamon roll baker. The last rolls I’ve made, I actually used the dough recipe from the baked pork bbq buns and siopao which I’ve adapted from Connie of Home Cooking Rocks.
The night before Father’s Day, I decided to make cinnamon rolls for us to enjoy the following morning. But I decided to put a twist on it, literally. Yup, I twisted the cinnamon roll, hence it’s called twisted cinnamon bread.
White Chocolate Cheesecake W/ Thin Mint Crust & Peach Compote Topping
This White Chocolate Cheesecake W/ Thin Mint Crust & Peach Compote Topping got a mixed reviews from the family. My son and I loved it. The husband whom by the way suggested I should use thin mints instead of the oreos cookies (in his defense, he didn’t know I was making cheesecake when he suggested it) thought the crust was weird with the cheesecake and peach topping. The Princess only liked the cheesecake part.
