I am not a frequent mug cake person. I picked this theme for the Blogging Marathon this month to explore this further. So I have been making 2-3 mug cakes every week now and the daughter is happily used to it.
Nowadays she points to the oven and goes – “Amma, suthi suthi” (round and round in Tamil)because that’s how the cups in the microwave oven go). Now I am stuck!
So here is one of her favorites –
WHAT WE NEED
4 tbsp all-purpose flour
2 tbsp. unsweetened cocoa powder
¼ tsp. baking powder
3 tbsp. granulated sugar
⅛ tsp salt
5 tbsp milk
2 tbsp. vegetable oil
1 tbsp Nutella
WHAT TO DO
- Mix together all the dry ingredients in a large mug (14oz)
- Add the milk and oil until all ingredients are combined and there are no lumps in the batter.
- Add 1 tbsp. of Nutella in the middle of the batter. Just drop it in the middle.
- Microwave for 1-2 minutes
- A large mug is necessary for this since the cake will rise quite a bit
- I needed 2 minutes in the microwave since mine was set at 540W. If yours is at 700W or more than I think 1 minute should suffice.
This is my entry for the Blogging Marathon hosted by Srivalli.
Check othe Blogging Marathon page for other marathoners doing this BM
Our love affair with Nutella is going strong. Today I decided to up the ante a little and bake something with Nutella. I finally picked some strawberries which were enticing me from atop the fruit counter in the local supermarket for quite some time. The daughter has been seeing strawberries only in her picture book and so was delighted when she could actually touch one. Simple pleasures!
I got this amazing recipe and decided to go for it. So here’s how we did it –
WHAT WE NEED ( for 10-12 pies)
For the dough:
1 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold unsalted butter, cut into cubes
1/4 cup cold sour cream
For the filling:
1/3 cup Nutella
1 cup diced strawberries
1 teaspoons all-purpose flour
2 tbsp milk
WHAT TO DO
- To make the dough whisk together the flour, salt and baking powder in a large bowl.
- Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
- Stir in the sour cream and then turn the dough out onto a well-floured work surface.
- Knead the dough a few times until it comes together. Roll the dough into a rectangle and dust both sides with flour before folding it into thirds
- Rotate the dough 90º and roll it out again into a rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for an hour.
- For the filling, combine the diced strawberries with the flour, tossing to combine. Set aside.
- Preheat the oven to 200C
- Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a large square
- Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
- Place six of the dough circles on a cookie sheet or baking tray. Spread a portion of the Nutella in the centers of half of the dough circles leaving a 1/4-inch border around the edges. Spoon a small portion of the strawberries atop the Nutella. Place a second dough circle atop each filled circle then use a fork to stick the edges together, sealing each pie.
- Brush each pie with the milk, and poke a few holes with a fork on the top of each pie.
- Repeat the filling and baking process with the remaining dough circles
- Bake the pies for about 12-14 minutes, or until they’re golden brown.
- Remove the pies from the oven and allow them to rest for 10 minutes before serving. .
- If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 5-7 minutes before cutting out the circular shapes.
- You can also use egg wash instead of the milk to brush on the pies
This is my entry for Blogging Marathon 55 under Nutella Galore!
Check out what my fellow marathoners are cooking up for #BM55
I am discovering that creating a dish with Nutella is as easy as it is tough. It’s easy because Nutella pairs well with almost anything and gives it a beautiful chocolate-y touch. But it’s tough because Nutella hardly ever goes anywhere from the jar except directly into my mouth. It’s as if my hand, on auto pilot directs every spoon full of Nutella to me drooling lips or worse yet, to my daughter.
So, with astounding amount of will power on my part, I made this smoothie. Simple and quick. So here goes –
WHAT WE NEED ( for 2 medium sized glass of smoothie)
1/2 Dragon fruit
1 large banana
2-3 tbsp Nutella
WHAT TO DO
Cut the dragon fruit and banana into small pieces
Add the Nutella
Blend them together and slurrp away!
This is my entry for Blogging Marathon under Nutella Galore
Check out what the other marathoners are cooking up for #BM55
This is funny but I have never tried Nutella before. Like never ever. Like, the jar you see in the picture above is my first ever jar of Nutella. Yeah, I know. How do people like me exist? I don’t know why but I always equated Nutella to peanut butter and I am not a big fan of peanut butter.
But then the Blogging Marathon came up with Nutella and I finally decided to succumb to my supermarket’s efforts at constantly thrusting Nutella to my face. And when I first tried it – Boy oh boy! What was I doing all my life?
My first attempt at a Nutella dish that does not just involve the Nutella jar, a spoon and me is a yummy and simple sandwich.
WHAT WE NEED
4 slices of bread
3 tbsp Nutella
3 tbsp Feta cheese
WHAT TO DO
- Toast the bread lightly. It’s totally optional but I usually like toasted bread.
- Apply Nutella generously on the toasted slices
- Spread the feta cheese on the Nutella. If you are unable to spread it, then just sprinkle it on top of the bread slice.
- Put two slices together
- Sink your teeth in and go ummmmmm
It’s perfect for a quick breakfast or snack. And most important, this is my two year old daughter certified!
This is my entry for the Blogging Marathon under Nutella Galore.
Check out what the other marathoners have cooked up in this edition of #BM55