Showing posts with label Nutella. Show all posts
Showing posts with label Nutella. Show all posts

Thursday, July 12, 2012

Chocolate Banana Nilla Wafer Bowl

Welcome to Day 3 of our "Mini Week " here at The Freshman Cook! Don't forget to enter our giveaway for the "Just Desserts" 25 piece parfait and the "Just Mini Desserts" cookbook. Enter every day up to Sunday at 11:59 pm PST. Leave me a comment telling me what your favorite mini dessert is. You can leave a comment everyday, even the same comment if you want, and for extra entries, like The Freshman Cook on facebook, and follow us. Easy to enter!

Today we made a Mini Chocolate Banana Nilla Wafer Bowl. When my son was growing up he loved Nilla Wafers and Bananas in Vanilla pudding. Of course, so did I and so did my husband. It was our true comfort food.! I even make my son a Nilla Wafer Cake for his birthday every year! Comfort food for the whole family! But I wanted to dress up this favorite of ours, so I added some nutella and gave an old favorite a new look, and it tastes delicious. I hope you think so too!
Mini Chocolate Banana Nilla Wafer Bowl
Old Fashioned Vanilla Pudding
(Katie Anderson-Allrecipes)
Makes enough for 4 1/2 cup bowls
2 tablespoons Sugar
1 tablespoons Cornstarch
1/8 teaspoon Salt
1 cup 2% Milk
1 Egg Yolk, lightly beaten
1 1/2 teaspoons Butter
1/2 teaspoon Vanilla

Everything Else
 1/2 cup Nutella
2-3 tablespoons Milk
Mini Nilla Wafers
1 tablespoon Butter, melted
1 medium Banana
Place the mini nilla wafers in a zip lock bag. 
Roll over them with a rolling pin and crush.
Mix in your melted butter and stir.
Distribute the crushed wafers between the four bowls.
Push the crumbs on the bottom of the bowl 
and up the sides just slightly.
Set aside.
Place the nutella in a saucepan double boiler setup,
and melt it slowly. Add the milk to the melted nutella
and stir until it is smooth and a bit thinner than it was
originally. Let the nutella sit on low 
while you make the pudding.
In a saucepan, combine your sugar, cornstarch and salt.
Gradually stir in your milk.
 Cook and stir over medium heat....
until thickened and bubbly. Reduce the heat, and stir 2
 minutes longer. Remove from heat.
Stir a small amount of the hot milk mixture into the egg mix.
This is tempering your egg. The egg will get used to the
heat a little at a time, and will not curdle or cook.
Return all of the hot milk mixture and the 
egg and milk mix into the saucepan. 
 Stirring constantly, bring the mix to a gentle boil.
Cook and stir for 1 minute.
Gently stir in vanilla and butter.
Cool for 15 minutes.
While the pudding is cooling, dip half of some mini nilla
wafers into the nutella. Place on a plate with wax paper
on it and put in the fridge to set.
Stir the pudding occasionally during the 15 minutes
that the pudding is cooling.
Place a tablespoon of nutella sauce in each bowl.
If you have any extra, distribute it evenly.
Slice a thin piece of banana for each bowl,
and place it in the center of the bowl over the nutella.
Place pudding over the banana.
Place the bowls in the refrigerator for an hour minimum.
Once the pudding is chilled, garnish your bowls.
Slice 4 more pieces of banana. 
Place a slice of banana on top of the bowl
and place a nutella covered mini nilla wafer
next to it.

Thanks for joining me today!
 Don't forget about our giveaway, and stop by
tomorrow for some more mini dessert!

Thursday, March 1, 2012

Club Baked~ Nutella Scones!

Today marks another installment of Club Baked. I love belonging to this group! We are baking our way through the book, Baked Explorations, written by Matt Lewis and Renato Poliafito. Club Baked is a great, no pressure group that I am sure you would love. We post twice a month, with recipes from the book. The recipes are classics, with an updated twist, so you pretty much already love them!! Join us~You'll be glad you did!

I wasn't so sure about today's recipe, Nutella Scones. I have never made scones before, but I have eaten them, and I have found them rather dry. The first couple bites of the Nutella Scones struck me as dry also, but as I ate a little more, the Nutella inside the scone, kicked in and made them a little better. I did make a few minor changes. I put in only a pinch of salt, and I didn't include the hazelnuts. To read the entire recipe, stop by and see Lorraine at PhDcupcaker. She is our hostess this round, and she has the recipe all ready for you.

All the ingredients came together quickly and easily.
This was a great way to make sure the Nutella was
distributed evenly.
 Making the ball of dough helped cut the scones into 
six pieces.
Hot from the oven!
Ready to serve!
They do look pretty!
Next time around we are making Mississippi Mud Pie!!