Braided Nutella Bread

Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:

• two and a half cups of all purpose flour;
• a half of teaspoon of yeast;
• a cup of water;
• a teaspoon of salt;
• a tablespoon of sugar;
• some Nutella;
• cornmeal;
• one egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough (Nutella free) on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

Mini Nutella Cups

A perfect dessert could always include some Nutella. The chocolate piece of heaven has sparked many creative recipes, from bread to cakes; these miniature cookie-cups aren’t an exception! Here is what you need to do in order to bake the most tasteful dessert your friends will ever taste.

• a cup of softened butter;
• a cup of white sugar;
• a pack of brown sugar;
• a couple of eggs;
• vanilla extract;
• three cups of all-purpose flour;
• a teaspoon of baking soda;
• a half teaspoon of salt;
• Nutella;
• mini muffin tins;
• shot glass / spoon;

You start by preheating the oven to a temperature of 350 degrees Fahrenheit and then grease the mini muffin tins. Mix the butter with sugar in a bowl until they become a fluffy and smooth mixture, in which you subsequently add beaten eggs and 2 teaspoons of vanilla extract. Do the same with the flour, salt, and baking soda, continuing to mix in the meantime. Thus, you obtained your dough.

Roll it into balls of 1.5 inches thickness and place in the muffin tins. Bake for about 12 minutes until they get that golden brown color and then when it’s done let it rest for a couple of minutes. With the help of a shot glass or a spoon, make well-like spaces for the Nutella filling; one tablespoon of the chocolate in each cookie is enough, so you can swirl it around as it will melt rather quick because of the warmth of the muffin.

Let them to cool for almost 20 minutes in the tins and then feel free to consume. They are so tasty! The recipe is perfect for those lazy days. Just mix and pop in the oven when you feel like having a delicious snack in the afternoon.

Fall Off The Bone Ribs

Fall Off The Bone Ribs

Ingredients

1. 1/2 cup Paprika
2. 1/4 cup Onion Power
3. 1/3 cup Sugar
4. 1/2 tsp Garlic Powder
5. 1 1/2 tsp Salt
6. 2 tsp Pepper
7. 2 1/2 lbs Baby Back Pork Ribs
8. 1/2 - 3/4 can Beer {or beef stock}
9. 1 bottle BBQ Sauce of choice {I always use Original Sweet Baby Rays for Ribs}
10. 1/2 cup Honey
11. Sesame Seeds and chopped Chives for garnish

Instructions

1. Combine paprika, onion powder, sugar, garlic powder, salt and pepper in a large bowl.
2. Cut ribs into sections and roll pieces in the mixture until coated
3. If using a frying pan, add choice of oil and preheat to med-high {can also do this on the grill}
4. Sear seasoned ribs for about 2 minutes on each side
5. Place seasoned ribs in slow cooker and pour beer over ribs
6. Cover and cook on high for 2 hours
7. Mix together BBQ sauce and honey and add to slow cooker
8. Cook for 2 hours on high or 4 hours on low
9. Garnish with seeds and chives
10. Enjoy!

Sticky and Sweet Popcorn

 

Sticky and Sweet Popcorn Recipe: Mix in your favorite toppings like dried fruit, nuts, chocolate chips, or candy pieces.

ingredients

• 12 cups Popped Popcorn
• 1 cup Butter
• 2 cups Brown Sugar
• 1/2 cup Light Corn Syrup
• 2 teaspoons Salt
• 1/2 teaspoon Baking Soda
• 1/2 cup chopped Walnuts
• 1/2 cup dried Cranberries

stepsingredients per step

•  
  Preheat the oven to 250 degrees F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
• 
  12 cups Popped Popcorn
  Place the popcorn in an extra large bowl.
• 
  1 cup Butter
  2 cups Brown Sugar
  1/2 cup Light Corn Syrup
  2 teaspoons Salt
  1/2 teaspoon Baking Soda
  1/2 cup chopped Walnuts
  1/2 cup dried Cranberries
  Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly. 
• 
   
  Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.
  
  Helpful Tips:1. Remove any un-popped kernels before you begin.
  2. Spray the baking sheet and the wooden spoon with cooking spray before you begin the cleaning process.  

American Style Goulash

ingredients

• 1/2 pound Elbow pasta
• Olive oil drizzle
• 1 pound Ground beef
• 1 Onion sliced
• Salt to taste
• 2 cloves garlic
• 2 tablespoons Tomato paste
• 1 28 ounce can diced tomatoes
• 1 teaspoon Red pepper chili flakes
• 3 tablespoons Parmesan cheese

stepsingredients per step

• 1/2 pound Elbow pasta
  In a large pot cook elbow pasta according to directions.
• 
  Olive oil drizzle
  1 pound Ground beef
  1 Onion sliced
  Salt to taste
  2 cloves garlic
  2 tablespoons Tomato paste
  1 28 ounce can diced tomatoes
  1 teaspoon Red pepper chili flakes
  Heat a large sauté pan over medium-high heat. Add olive oil to pan. Add ground beef and cook until brown. Move meat to one side of the pan and add onions in on the open side. Season with salt. Smash the garlic cloves and add them to the pan. Mix the beef, onion and garlic together. Add tomato paste and canned tomatoes and stir to combine. Add chili flakes to taste.
• 
  3 tablespoons Parmesan cheese
  Once cooked, strain pasta and add to pan with meat and tomato sauce. Add a little of the pasta water to the pan to help season the sauce. Add some freshly grated parmesan cheese and remove from heat and serve.

Greek Omelet

ingredients

• 1/2 tablespoon Olive Oil (plus more to drizzle)
• 1 clove Garlic
• 2 cups Baby Spinach
• 1/2 teaspoon fresh Oregano
• 4 large Eggs
• 1/2 tablespoon Unsalted Butter
• 1/2 cup Greek Feta (crumbled)
• Salt and freshly ground Pepper
• 
  

stepsingredients per step

• 
  1/2 tablespoon Olive Oil (plus more to drizzle)
  1 clove Garlic
  2 cups Baby Spinach
  In a medium sauté pan over medium-high heat, warm the olive oil. Once hot, add the spinach and garlic, cooking until the spinach has wilted then remove to a strainer set over a bowl and press some of the liquid out with the back of a spoon. Set aside.
• 
  4 large Eggs
  1/2 teaspoon fresh Oregano
  Crack the eggs into a bowl with the oregano, and whisk with a fork. Set aside. 
• 
  1/2 tablespoon Unsalted Butter
  1/2 cup Greek Feta (crumbled)
  Salt and freshly ground Pepper
  Warm a nonstick pan over medium heat. Add the butter to the pan, and once it foams and subsides, add the egg mixture. Move the outer edges of the eggs inward and cook until just set. Sprinkle the feta on one half along with the spinach mixture then fold the eggs over in half. Seaon with salt and freshly ground pepper. Slide the omelet off on to a plate, drizzle with olive oil and enjoy.
  
  Helpful Tips:1. The spinach should only wilt a little bit while you’re sautéing it, so don’t over do it!
  2. Don’t salt the eggs before putting them in the pan. Salting the eggs pulls moisture out and makes them rubbery, so add the salt once the eggs start to set.
  3. Whisks add a lot of air to beaten eggs and make the final product too fluffy. For a creamier omelet, use a fork instead of a whisk.
  4. Add the warm spinach directly on top of the feta to help the cheese melt.
  5. If you’re having difficulty sliding the omelet out of the pan, try sliding it while holding the pan over the heated stove.
  6. Don’t be afraid to make your omelet runny like you might with sunny side up or over easy eggs. Your omelet will still be safe to eat and will have added flavor.

Cauliflower Sausage Casserole

ingredients

• Olive Oil
• 1/2 pound Sweet or Spicy Italian Sausage (removed from the casings)
• 1 medium head Cauliflower (about 2 pounds; cut in to small florets)
• 1 medium Onion (small diced)
• 4 Garlic cloves (minced)
• 28-ounce can whole San Marzano Tomatoes (crushed and broken up with your hands)
• 1 cup Flat Leaf Parsley (chopped)
• 2/3 cup Panko Breadcrumbs
• 1/4 cup grated Parmesan Cheese
• Salt and freshly ground Black Pepper (to taste)

stepsingredients per step

• Olive Oil
  1/2 pound Sweet or Spicy Italian Sausage (removed from the casings)
  Preheat your oven to 375 degrees. Place a large dutch oven over medium high heat. Add 2 tablespoons of olive oil along with the sausage. Cook, breaking up the sausage as you go, until browned, about 10 minutes. 
• 
  1 medium head Cauliflower (about 2 pounds; cut in to small florets)
  Salt and freshly ground Black Pepper (to taste)
  Add cauliflower to the pot and brown on both sides, about 2 to 3 minutes, and season with salt and freshly ground black pepper.
• 
  1 medium Onion (small diced)
  4 Garlic cloves (minced)
  28-ounce can whole San Marzano Tomatoes (crushed and broken up with your hands)
  To the pan, add the onion and garlic and a pinch of salt and cook until the onions become soft and aromatic, about 5 minutes. Add the broken up tomatoes with their liquid, along with the sausage. Bring the mixture up to a simmer and give it a taste, adding additional salt and pepper is necessary. Mix in the parsley in then pour the whole mixture in to a 13x9 baking dish.
• 
  2/3 cup Panko Breadcrumbs
  1/4 cup grated Parmesan Cheese
  1 cup Flat Leaf Parsley (chopped)
  In a small bowl, mix together the panko breadcrumbs and parmesan cheese. Sprinkle the mixture evenly over the top of the sausage  and cauliflower and bake until golden brown on top and bubbly, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve. Garnish with parsley.
  
  Helpful Tips:
  1. Use any ground meat for the recipe: ground turkey, ground beef, or a sweet or plain sausage.
  2. Freeze the cauliflower stalks and use them for soups.
  3. Cook the casserole elements separately so they can all cook at their correct cooking temperatures and times.
  4. The onions and garlic should cook just enough to be aromatic, but not caramelized.
  5. Use a potato masher for browning the meat and mixing in the tomatoes.