Is there anything better then Nutella?
The 5th of February is World Nutella Day and I used this as an excuse to make some sweeties. This may be a day early but as I work on Monday it was much more relaxing to do this on my lazy Sunday off (that hasn’t been so lazy). Below I have made the Salted Nutella Cookies from Tanya Bakes by Tanya Burr cookbook.
Super easy and simple, just remember with all cookies that when the 12 minutes is up they will still be soft, I leave them on the tray for a little longer to firm up and then transfer them to a wire rack to cool.
I made 10 huge cookies however you can divide the batter into small balls to create bite size cookies which I would assume makes between 20 – 30.
I hope Nutella Day serves you well wether that be getting creative in the kitchen or watching a movie in bed with a tub of Nutella and a spoon at hand, happy baking!
This post has taken my a while to write as I have just been absolutely flat out but finally here it is.
Cooking and baking has recently become a bit of a passion of mine and Tanya Burrs new cook book “Tanya Bakes” is certainly not helping that. Justin is defiantly thanking me however my body is not! Tasty brunches and naughty treats in the afternoon is what it is creating but it is all worth it as they taste so good!
I recently tried her French Toast recipe and fell in love. It’s easy and it looks great, perfect for impressing some overnight guest but easy to whip up without any stress. You can make this recipe with and without the mascarpone filling, which my version was without as I have no idea what it tastes like. Finish off with either the berry coulis or a generous helping of maple syrup and dust with some icing sugar for the perfect finish.
This recipe serves one, I doubled the ingredients for Justin and myself.
- 50g Blueberries
- 50g Rasberries
- 1 1/2 Tablespoons icing sugar
- 50g Mascarpone (if desired)
- Thick sliced bread (I used Brioche)
- 2 eggs
- Pinch of ground cinnamon
- Knob of butter
To prepare coulis, place the berries in a sauce pan over a medium heat and stir in a tablespoon of icing sugar until the berries start to break down, keeping them warm.
If using the mascarpone, mix with remaining 1/2 tablespoon of icing sugar until smooth. Slice a deep cut into the side of your bread and inset the mascarpone filling.
In a shallow bowl, whisk the eggs with the cinnamon and dip the bread in on both sides, allowing the bread to soak up as much of the mixture as possible. Then heat a knob of butter in your frying pan over a high heat. Once melted, drop in the eggy bread and fry on both sides until crispy and golden (mmm).
Transfer to a plate and cut in half serving with the berry coulis and a sprinkle of icing sugar for decoration.