Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Nutella Bread Pudding http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html#comments Thu, 17 Nov 2011 15:03:17 +0000 http://steamykitchen.com/?p=19406 Store-bought croissants make the perfect Nutella Bread Pudding for this holidays. Total of 10 minutes hands-on time!

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Can’t help but share this recipe with you – because it just screams Thanksgiving dessert! Use store-bought croissants (day old works best) and the rest is a cinch. My buds and two people who do so much for me at SK that I couldn’t possibly imagine life without ’em, Adam and Joanne from Inspired Taste created this recipe! ~Jaden

Breakfast or dessert? We’re not sure, but either way it’s delicious. Here’s how we do it:

Start by slicing 3 croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich.

If you dare to continue, cut the Nutella sandwiches into smaller pieces, make them about 2-inches in size.

Toss the sandwich pieces into a small baking dish along with a handful of pecan halves (you could substitute with walnuts, hazelnuts or not add nuts at all, we just enjoyed the extra crunch).

Add 2 eggs and cream to a bowl, this is the start of the custard base. For depth of flavor, add some vanilla extract. Then, some salt — salt is a wonderful thing when making sweeter recipes, especially those with chocolate. Just as salt helps with enhancing flavor in savory dishes, it helps here, too. Finally, add some sugar and whisk everything together.

Pour the custard over the sandwich pieces and nuts. Then push everything down, smooshing the croissants slightly, this just helps them absorb that custard even more.

To bake, cover the bread pudding with foil for about 30 minutes, remove it then bake an additional 10 minutes or so until golden brown on top, the bread pudding has risen slightly and the liquid has all been absorbed.

Serve with ice cream or just as is out of the baking dish with spoons.

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Nutella Bread Pudding Recipe

Servings: 2 Prep Time: 10 minutes Cook Time: 40 minutes
Nutella Bread Pudding Recipe - final

Recipe by Adam & Joanne Gallagher. Inspired Taste blog

This recipe doubles nicely if you're serving more than 2 people. If you do not have croissants on hand, brioche, Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.

Ingredients:

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugarpowdered sugar

Directions:

Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.

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Nutella Chocolate Truffles http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html#comments Tue, 15 Feb 2011 17:18:36 +0000 http://steamykitchen.com/?p=13940 Recipe and beautiful step by step photography of Nutella Chocolate Truffles from Adam and Joanne of Inspired Taste.

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Do you know what’s more precious than these Nutella Chocolate Truffles?

This adorable, happy couple right here, Adam and Joanne of Inspired Taste Blog. If you’re not familiar with their blog, I dare you to hop over there and check out warm, irresistable Pear Vanilla Muffins or zingy Olives with Lemon Confit and Chili Flakes!

What I love about them is that they make simple, honest food…and no, I don’t mean that these truffles won’t lie!….but that their recipes require few, but quality ingredients. Good food without the fuss.

Oh and did I mention their knack for making food just pop out of the screen?!

I wish they lived next door.

I would wash their car in exchange for dinner.

I’ve asked them to write a guest post for Steamy Kitchen and look what they came up with…..

Nutella. Chocolate. Truffles.

Frozen Nutella surrounded by creamy, milky chocolate.

But hold on. There’s more.

Rolled in crushed hazelnut wafers.

oh. my. buddha-belly.

Nutella Chocolate Truffles

Recipe and photos by Adam and Joanne of  Inspired Taste

Just after the holidays, Joanne and I were lucky enough to take a trip to Paris, France. That was just over a month ago, we are still dreaming about all the food, smells, sights, history and romance the “City of Lights” had to offer. We are also getting used to the fact that back here at home, there really aren’t any street vendors offering up Nutella crepes, a truth that has been most upsetting. We have however, realized that we must move on, so in an attempt to do so, we spent a day in the kitchen turning our frustration into inspiration and making these truffles.

The truffles start with a Nutella center, surrounded with a soft milk chocolate ganache then coated with more milk chocolate and tossed in ground hazelnut wafers and then, as if that was not enough, we coated a few of them with more milk chocolate and rolled them in cocoa powder and hazelnuts. We feel it is safe to say that these will certainly satisfy any chocolate or truffle craving.

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Nutella Chocolate Truffles Recipe

Servings: 16 Truffles Prep Time: Cook Time:
Nutella Chocolate Truffles Recipe

Recipe by Adam and Joanne of Inspired Taste Blog.

The process to make the ganache was adapted from “Chocolate Truffles” on Epicurious.com

Ingredients:

1/2 cup Nutella, divided
4 ounces (1/2 cup) heavy cream
5 ounces milk chocolate, chopped finely or you can use milk chocolate chipsGarnish
8 hazelnut wafers, crushed
8 ounces milk chocolate for coating (or milk chocolate chips)Optional Garnish
Cocoa powder
Finely chopped hazelnuts

Directions:

1. Nutella Centers: Line a baking sheet with parchment paper. With just half of the Nutella (about 4 tablespoons), fill piping bag (or you can use 2 small spoons) to create 16 Nutella centers, they should be no larger than half a teaspoon. Leave in the freezer for 1 hour, until frozen.

2. Ganache: Heat the cream in a heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the finely chopped milk chocolate and the remaining Nutella into a medium-sized mixing bowl. Pour half of the hot cream over the milk chocolate; allow it to sit for 30 seconds. Then, slowly whisk until smooth. Add the remaining hot cream gradually and mix until all of the cream has been incorporated and the ganache is smooth. Leave to cool in the refrigerator for 15 minutes.

3. Whip the cold ganache until light and fluffy; place back into the refrigerator for at least 30 minutes or until you are ready to make the truffles.

4. Working quickly, use two spoons to roll the Nutella centers into the whipped ganache. Working in batches may be best in order to prevent any softening of the ganache and centers. For a smoother truffle, you can use powder-free latex gloves to roll them by hand. Place the truffles back onto a parchment-lined baking sheet and leave in the fridge for 15 minutes.

5. Melt 8 ounces of milk chocolate either over a double boiler or in the microwave. To melt the chocolate in the microwave, chop the remaining 8 ounces of milk chocolate and place ¾ of it in a small microwave-safe bowl in the microwave for 20 seconds. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth.

6. With two small spoons, pick up each truffle and cover it with the melted chocolate then roll in the ground hazelnut wafers or optional garnishes, allow the truffles to sit for a few minutes until set, serve at room temperature.

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Shortbread Cookies with Nutella, Banana and Almonds http://steamykitchen.com/11382-shortbread-cookies-with-nutella-banana-and-almonds.html http://steamykitchen.com/11382-shortbread-cookies-with-nutella-banana-and-almonds.html#comments Tue, 05 Oct 2010 17:54:28 +0000 http://steamykitchen.com/?p=11382 I’ve labored over this recipe for days. Never mind that it’s just store-bought shortbread cookies + Nutella + bananas + almonds. Never mind that there’s no baking involved or that it only takes 10 minutes to assemble. The recipe is about the technique of the beautiful, fluid Nutella swoop. It’s a very technically technical technique. And if you’re thinking about ...

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I’ve labored over this recipe for days.

Never mind that it’s just store-bought shortbread cookies + Nutella + bananas + almonds. Never mind that there’s no baking involved or that it only takes 10 minutes to assemble.

The recipe is about the technique of the beautiful, fluid Nutella swoop.

It’s a very technically technical technique.

And if you’re thinking about subbing out the Nutella for something stupid like fat-free no-calorie peanut butter….don’t. Just don’t.

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Shortbread Cookies with Nutella, Bananas and Almonds

Servings: Makes 24 cookies Prep Time: 10 Cook Time: 0
shortbread-cookies-nutella-banana-almonds-4688

This little cookie comes from my friend Cynthia Nim's "Gourmet Game Night" cookbook, which makes a perfect gift for friends who enjoy hosting game nights, from mah-jong, Poker, Scrabble to Wii, Guesstures and Spin the Bottle (okay, uhnevermind, if you're playing spin the bottle, you prob will be drinking instead of eating). Cynthia calls these cookies "Nutella & Banana Galettes" and she even has a recipe for home made shortbread.

Ingredients:

24 shortbread cookies (I used Walker's Pure Butter Shortbread Cookie)
1/2 cup Nutella
2 bananas, sliced
1/4 cup chopped almonds

Directions:

1. With your non-dominant hand, hold up your first three fingers. Slightly cup your hand and gently grasp a shortbread cookie by its edge. Position your hand so that your thumb is closest to your body, let's call this 6-o'clock position.

2. Get a butter knife and with the non-serrated edge, scoop out exactly 1 teaspoon of Nutella. Position your knife at a 45-degree angle, serrated edge side down (using the serrated edge will give you ugly "teeth" marks on your cookie) above the cookie, pointing at the 12-o'clock position. Your cookie hand should still have your thumb positioned at 6-o'clock.

3. Take a few calming breaths to relax and center your chi.

4. Everything in this next step happens in one motion, so you might want to read this a couple of times over and practice the motions before proceeding. Lower your knife and in one flowing motion, rotate the knife counter-clockwise until you reach the 8-o'clock position. At the precise moment that the knife reaches this point, slowly rotate your cookie hand so that your thumb is now at the 9-o'clock position. When the Nutella swoop is complete, lift your knife from the cookie and follow through with a graceful wrist twirl.

5. Top with bananas and almonds.

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No-Knead Nutella and Roasted Hazelnut Challah http://steamykitchen.com/250-challah.html http://steamykitchen.com/250-challah.html#comments Sun, 13 Jan 2008 21:55:29 +0000 http://steamykitchen.com/blog/2008/01/13/challah/ Wow, I can't believe how many of you made the No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I'm not going to leave you hanging with extra dough in the refrigerator. Here's your recipe for No-Knead Nutella and Roasted Hazelnut Challah from ...

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No-Knead Nutella and Roasted Hazelnut Challah

Wow, I can’t believe how many of you made the No knead sticky cinnamon rolls No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I’m not going to leave you hanging with extra dough in the refrigerator. Here’s your recipe for No-Knead Nutella and Roasted Hazelnut Challah from the book, Artisan Bread Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.  By the way, if you haven’t entered the contest to win a copy of their book, make sure you do!

Ok, I love their basic Challah recipe, but thought I’d be a bit fancy and make a Nutella and Roasted Hazelnut version. Screw the diet – just for a day, ok? Hey, don’t look at me like that – I’ve been testing the book’s recipes all week long JUST FOR YOU and I took one 3 lbs for the team!

Damn. I need to review a diet book next. Anyone have a good diet book that needs reviewing?

If you want to make the basic Challah, it’s the same recipe, just don’t add Nutella or Hazelnuts. Instead of hazelnuts, how about poppy seeds or sesame seeds?

Master Challah Dough

from Artisan Bread in Five Minutes a Day

If you’ve read the No-Knead Sticky Pecan Caramel Cinnamon Rolls already, the Master Dough is the same exact recipe.

You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a grapefruit sized piece of dough (1lb) to use for a loaf of Challah. Return the rest to the refrigerator to use for another day or you could make Sticky Pecan Caramel Cinnamon Rolls!

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don’t see any more dry bits of flour. Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

pssst….if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your Challah. However, I’ve found that with only a 2-hour rise, the bread isn’t very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.

No Knead Challah

Nutella and Roasted Hazelnut Challah

adaptation of Challah recipe from from Artisan Bread in Five Minutes a Day

1 lb of Master Challah Dough (above) about a grapefruit sized chunk of dough
4 1/2 tbl Nutella
small handful of hazelnuts
1 egg + 1 tbl water, whisked to make egg wash

The first thing you need to do is take that master dough out of the refrigerator, grab a grapefruit sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough hang out on counter, covered with a towel to take the chill off while you roast your hazelnuts.

Roast Hazelnuts: Grab a medium sized skillet. Turn heat to medium. When hot, add hazelnuts and roast, continually moving the nuts so that they don’t burn. You may want to turn your heat to medium-low if the pan gets too hot. Roast until nuts are golden brown and fragrant. Roughly chop the nuts with a sharp chef’s knife and cutting board.

Braid Dough: Now, back to the dough. Use palm of your hands and roll the dough into a thick, even log. Cut the dough into 3 equal pieces with knife or dough scraper. (It’s easier to cut even pieces when the dough is not round). Roll each piece with your hands to stretch into a long 1 1/2″ thick rope. Try not to just stretch it out by pulling, the dough will break. Easiest way is to place dough on counter and roll back and forth with palms of hands, starting in the middle and hands move out which stretching the dough a bit. Don’t worry about getting it to look pretty, just try to get each piece even sized.

Time to add the Nutella. Take one piece of dough. Use side of your hand to press and create an indent in the middle of the strand. Spread about 1 1/2 tbl of Nutella in this indent.

No knead nutella bread

Bring up the sides of the dough, encasing the Nutella and pinch dough closed. Repeat with other strands. Don’t have to be perfect. It’s messy, I know, but it’s NUTELLA and worth every finger lickin’ mess.

Pinch it up!

Challah dough

Let’s braid! Start in the middle and braid. Pinch ends, tuck under. Now braid the other side, pinch and tuck. Start braid from the middle (instead of top) so that it tapers evenly at both ends.

Challah bread recipe

No Knead Challah Bread

Cover with towel and let rest for 1-1/2 hours. 20 minutes prior to baking, preheat your oven to 350F.

When dough is ready, brush top with egg wash and sprinkle with chopped hazelnuts. Bake for 25 minutes.

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Original No Knead Bread The Original No Knead Bread

Flatbread recipeNo Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

Pecan Caramel Cinnamon Rolls Recipe No-Knead Sticky Pecan Caramel Cinnamon Rolls

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