Chocolate lovers will indulge in these savory and sweet desserts. They are rich and delicious hitting the spot for a chocolate craving. These Nutella scones will be hard to keep your hands off during your morning breakfast run.
Scones come in many forms both sweet and savory. However, even the sweet scones have a certain savory factor that makes them…scones! Scones are dry and airy like shortbread. Keep that idea in mind when chomping into them. While these scones are stuffed with Nutella, they still can dry out your mouth, so I suggest accompanying them with a glass of milk or coffee.
Here are some tips to keep in mind:
- I used heavy cream, but you can substitute with evaporated skim milk if you want to try and cut calories.
- Make sure to have the flour mixture in a food processor so that it incorporates evenly. It can be whisked; but, you would have to add it to a food processor to mix in the butter. Mixing it by hand would leave the butter stuck to your utensil rather than incorporated.
- Creating a hole in the flour to add the egg mixture is essential. You can then fold the flour mixture over it and begin to incorporate it.
- The more you squish the mix, the more it becomes like moon sand and forms a dough. Just be wary to scrape the sides and bottom so that all the dough is used.
- Spread the dough out thin with a roller and then add as much Nutella as you want. I used about ½ cup.
- Keep the Nutella in the center and away from the edges or you’ll end up with it oozing out the sides.
7. Fold the outside in and then pat down the center. Roll it once or twice to the desired thickness of about 2 inches. Don’t over roll it or the Nutella will ooze out and your scones will become a globby mess.
8. Cut the scones into even pie slices to bake in the oven.
9. It is okay if you don’t make a circle, just try to cut your scones to resemble pie slices so they cook thoroughly without burning.
9. Let them cool before you chow down. The cooling process solidifies the Nutella and allows the scones to become drier like shortbread.
10. I suggest drizzling the Nutella on the top when you are ready to eat them that way you get a baked Nutella inside and gooey Nutella outside.
Easily make these chocolate breakfast treats to enjoy on the run or for a midnight snack. Just make sure to have someone to have someone to take in the rest to or you’ll become addicted. There are thousands of scone recipes from savory to sweet for you to try your hand at. Mix; bake; enjoy!
Leave a comment with your favorite fudge. Check out my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Will fall upon us pumpkins are everywhere you look. Form the cooler weather to the changing of leaves; pumpkin flavors and decorations are popping up everywhere. Like the favorite Pumpkin Spice Lattes, these tasty muffins are great addition to any meal. They’re the perfect bite sized treat that can boost your day.
There are mini muffins for those who just need a tiny bite to finish their day or you can really indulge and make the full sized muffins. SkinnyTaste provides nutritional information for either preference. I love trying recipes that allow me to indulge in fall flavors and use my homemade pumpkin puree.
Here are some tips to keep in mind:
- I suggest using your own pumpkin puree.
- Using mini chocolate chips allows for an even distribution of chocolate chips for every bite. YUM!
- Using a combination of whole wheat and all-purpose flour gives these muffins a healthier recipe. However, use both or the mixture won’t mix well and taste funny.
- I used Truvia to make the recipe healthier. Truvia is sweeter than actual sugar; therefore, you only need to use half the amount.
- Using applesauce in place of oil is a better substitution and makes the muffins keep their moisture composition better and longer.
6. You can spray the liners or the pan itself. You just don’t want any of the muffins to stick because they are just too delicious.
7. Mixing the liquid ingredients until thick is a foundation for the thickness of the batter. Just be sure to not over mix.
8. They took about only 18 minutes to cook through evenly.
9. I got 16 muffins out of my mix.
My muffins were just about 2-3 bites making them the perfect type of dessert with a side of tea! With Pumpkin Spice Lattes and Harry Potter marathons back, the changing of leaves and cool breeze are great pairs for these pumpkin muffins. They are a great breakfast meal to swing you into fall. Sit back and enjoy them with a cup of hot cocoa!
Leave a comment with your favorite fall and pumpkin recipes. Follow my Pinterest for more delicious recipes. Check back next Wednesday for another tip and trick from The Cooking Bug.
Cauliflower is a great vegetable that can be so versatile. It can be eaten raw, cooked, as tortillas, as pizza or riced. We previously talked about it as making a tortilla and pizza crust.
Today, we’ll try it riced. Ricing something is simple. You add cut pieces of cauliflower and add it to a food processor.
Here are some helpful tips to keep in mind:
- Cut the cauliflower into small even pieces.
- Remove as much of the stems as possible because they are not the tasty part. The stems are also harder to rice.
- Be careful not to process it too much or it will start to release water and turn to mush.
- I pulsed mine twice for 30 seconds.
- I didn’t add anything to my riced cauliflower, but you could add the onion for another crunch.
- Be sure to know that while it can substitute as rice, eaten plain it still has the taste of cauliflower. Careful that it is crunchy and grainy.
Adding the riced cauliflower to a burrito or naked burrito for taco night would be a great addition. You can trick your kids and family into eating a vegetable instead of those starchy grains. Make the switch today and you’ll be glad.
Leave a comment with how you enjoy riced veggies. Follow my Pinterest. Check back again next Wednesday for more tips from The Cooking Bug.
Sick of meat, but you still need valuable protein? Quinoa is a great substitute. It allows you to mix up your monotonous fish and chicken and enjoy grains without slacking on protein. The tabbouleh salad we’ll work on here combines all your grain and protein cravings in a fresh and
Tabbouleh is a Mediterranean dish that can be found in Arab and Turkish dishes. It has been adapted into many variations but consists mainly of cucumber, Bulgur wheat, and tomatoes tossed with an olive oil and lemon juice sauce. It’s light and fresh taste is best served cold and after it has soaked up the flavors of each component.
Here are some tips to keep in mind:
- I exchanged Bulgur wheat with quinoa. Quinoa provides more protein as a grain while still maintaining that Bulgur wheat texture.
- I just diced cherry tomatoes, scallions, cucumbers and added shredded carrots for a bonus crunch. I nixed the mint because you don’t use that much and the salad is
- You need to add the olive oil mixture to the quinoa or else it won’t mix thoroughly and will sink to the bottom.
- Cooking the onion will make them sweeter, but I only suggest this method if you have a very pungent onion because you want the freshness and acidity that it has to offer raw.
- While cooking the quinoa you can chop the other ingredients to save time.
- I used the Tabbouleh salad as a filling for a pita sandwich that I had spread with roasted red pepper hummus; however, it can be eaten solo over some greens and is just as tasty and fresh.
The great thing about this salad is that is provides of mixture of flavors that are filling and light at the same time. The freshness of the ingredients create a light meal while the quinoa helps fill your stomach. You can mix things up by enjoying this salad but still maintaining a healthy diet. I liked the cucumbers and added carrot because they provide both color and crunch that a sandwich desperately needs. Those ingredients will help you stay away from fatty,
Leave a comment with how you enjoyed your tabbouleh salad. Follow my Pinterest for more delicious recipes. Check back again next Wednesday for more tips and tricks from
The Cooking Bug.