CHOCO-NUT KRISPIES

 INGREDIENTS 

11/2 cup dark chocolate

3 cups rice cripsies (Murmure)

1 cup peanut butter

1/2 cup nuts of your choice

METHOD

Roast murmure till crispy and set aside.

Roast almonds, cashews and pistcahio. Set aside

Using double boiler method melt dark chocolate. Add peanut butter.

Add roasted murmure, roasted half of the nuts.

Mix well and spread on lined baking tray.

Top with remaining roasted nuts.

Set in fridge till firm.

Slice and enjoy!!

NUTELLA BROWNIE

Perfect brownie is one which has crisp crackly top, super fudgy center, chewy or gooey in all the right places.

I make different versions of brownie, like  walnut brownie, lava brownie and now this brownie with Nutella. 

You can make ample to dishes using Nutella like: chocolate pudding, Nutella filled pancake, Nutella flower cookies, Nutella filled cupcakes, Nutella ice-cream, Nutella doughnuts, Nutella no-bake cake. 

In this recipe I have not used dark chocolate at all, which is the main ingredient of brownie which helps in getting crackly top...instead I used Nutella to get that effect. Spreading Nutella on top of batter is MUST to get that effect. 

Topping Nutella over batter, not only gives the flaky top but also makes it super gooey from inside.

It's one of the simplest brownie to make with very less ingredients and that too when the outcome is perfect.


INGREDIENTS:
1 1/4 cup Nutella
1/3 cup  softened butter

1/2 cup powdered sugar
3/4 cup all purpose flour
2 eggs

METHOD
1. In a bowl beat together sugar and butter.

2. Add eggs and beat well.

3. Add 3/4 cup Nutella. Mix well.

4. Transfer in greased baking pan.

5. Now spread remaining Nutella on top and spread all over with light hands making sure not to mix it with batter. This is a very important step for flaky top.

6. Pop in pre-heated oven for 20-25 minutes or till skewer comes out to be clean at 180°C.

7. Slice and enjoy.....

 Pictorial:










1. Beat together sugar and butter.

2. Add eggs.

3. Beat well.













4. Add 3/4 cup of Nutella.

5. Add in flour.

6.Mix well.

7. Transfer in lined baking pan.

8. Top rest of the Nutella.

9. Swirl or spread like this. Bake at 180°C. for 20 -25 minutes or till skewer comes to be clean.

10. Mine was done in 20 minutes.

11. Slice.

12. So gooey from inside.

NUTELLA FILLED CUPCAKE / NUTELLA CUPCAKE / SURPRISE CUPCAKES

Today with this recipe I have completed writing 500 recipes in my blog. It is a day of immense happiness and I would like to thank each and everyone of you for making this possible. Sharing this special recipe as a token of thanks to each and everyone of you. I guess there's nothing better to say "Thank you all" with these surprise cupcakes.

Made with whole wheat flour these muffins are real chocolaty surprise for kids. 

It's very easy to fill in these muffins with any liquid chocolate or nutella inside.

To hide the secret how it's added I cover these with buttercream frosting which is completely optional. 

Do try these muffins and share your feedback.


INGREDIENTS
1 cup whole wheat flour
2 eggs
1/2 cup butter or canola oil
3/4 cup sugar

1 cup milk
1 TSP vanilla essence
1 TSP baking powder
1/2 TSP baking soda
1/2 cup nutella

METHOD
1. Sift together flour, baking soda, baking powder and keep aside.

2. In a beater or using whisk, beat together butter and sugar till pale and light.

3. Add eggs and beat till fluffy.

4. Add sifted flour mix. Mix well.

5. Add milk and vanilla essence to get smooth batter.

6. Fill the batter in greased muffin moulds.

7. Pop moulds in pre-heated oven at 170°C for 15-20 minutes.

8. Let it come down to room temperature.

9. Using a bottle cap or some some circular thing dig in a hole. I used piping nozzle cover.

10. Scoop out little more using knife.

11. Fill in nutella around 1 tbsp in each cavity.

12. Cover the nutella secret with buttercream or ganache frosting.

13. Click on buttercream frosting for detailed recipe and click on frosting for its recipe.


Pictorial:

1. Mix together powdered sugar and butter.

2. Mix well till creamy and pale.

3. Add eggs.

4. Mix and add flour mix.

5. Mix well.

6. Add milk.

7. Add vanilla essence.

8. Batter is ready.

9. Pour in greased moulds, bake in pre-heated oven at 170°C for 20 minutes.

10. Let it come down to room temperature.

11. Using a small circular cap.

12. Dig in to get cavity.











13. Using butter knife or spoon scoop out extra.

14. All done.

15. Fill in Nutella. Serve like this or if you want to cover the secret frost it.

 16. Cut and enjoy!!

 17. These are indeed a chocolate treat!

18. Closer look!

FLOWER COOKIES / WHISK COOKIES / NUTELLA FILLED COOKIES

These cookies are indeed a treat for eyes specially for kids, it took this idea from some random share and filled nutella in the design cavity.

To make these cookies you don't need any special cookie cutter or any particular blocks, it's made with easily available whisk which these days mostly everyone have at home

Unlike chewy choco-chip cookies or choco filled cookies these cookies turns out to be crunchy and crispy if balls made in smaller size. 

So let's begin with these easy, crispy and crunchy cookies.

Serves: 12-13 cookies

INGREDIENTS 
1 cup all-purpose flour
1/2 cup butter (room temperature) 

1/2 cup sugar
1 tbsp milk
cocoa powder for printing
whisk for making design
1/4 cup Nutella for filling

METHOD
1. Mix sugar and softened butter. Beat well till it's pale in colour using hand beater or whisker.

2. Add flour mix well.

3. Once flour is well incorporated add 1 tbsp milk. If required add more to make smooth non-sticky dough.

4. Wrap the dough in cling film and keep in freezer for 10-15 minutes.

5. While dough is resting in freezer pre-heat oven at 160°C.

6. Take a small part of dough (around lemon size) and roll it.

7. Keep it on lined baking tray.

8. Take hand whisk dip in cocoa powder well, making sure it's coated well on all the wires of whisk.

9. Dust extra cocoa powder by banging it with very little hand (or the complete cocoa powder will shed off)

10. Dig in placed cookie.

11. Bake it in pre-heated oven at 160°C for 10 minutes. For extra crunch bake for 12-13 minutes.

12. Let all the cookies cool down completely.

13. Fill nutella in piping bag, using the smallest hole nozzle, fill nutella in maked flowers.

14. Your kids are just gonna love it!!

Pictorial:

1. Mix sugar and butter.

2. Beat well till pale in colour.

3. Add flour.

4. Beat well.

5. Add 1 tbsp milk.

6. Using hands make soft dough.

7. Wrap the dough in cling film.









8. Dig the whisk in cocoa powder.

9. Press the whisk in center of lemon sized cookie.









10. All done to go in oven.









11. After 10 minutes.

12. Crispy crunch cookies are done.















13. Closer look.












14. Fill the piping bag with nutella using small hole nozzle.

15. Fill in the center.

16. Cookies with filled nutella.
















17. Closer look!! Wanna Have one?