Nutella Chocolate Cake in a Mug

Thanks to Pinterest, I discovered this list of  18 snacks you can cook in a mug, check it out!  This is a dangerous, dangerous thing I have discovered and I wanted to share it with all of you.  You’re welcome.

Husband and I were both craving something chocolatey after dinner tonight, so I decided to whip up the Nutella cake.  Holy deliciousness! I can’t believe how easy it was to throw together and how good it turned out after just a minute and a half in the microwave.  I have to admit, I’m pretty excited to try these other treats out.

Enjoy 🙂

Ingredients: 

  • 4 tablespoons self-rising flour
  • 4 tablespoons sugar
  • 1 egg
  • 3 tablespoons cocoa powder
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil

Instructions:  

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth.

2. Microwave on high for 1½– 2 minutes. (Topped ours with whipped cream!)

photo

Advertisements

Pumpkin Nutella Muffins

I recently attended a nearby small town Pumpkin Show.  HOLY PUMPKIN! This festival takes place every year and this was my first time attending.  Out of control  Let’s begin with what I ate (please don’t judge)… pumpkin chili, pumpkin blossoms, pumpkin pancakes, pumpkin cream elephant ear, apple cider slush…oh, and a cream puff.  I wish I could say I ate all of this by myself, but I can’t.  It’s still a pretty impressive amount of food, right?   Man my mouth is watering just thinking about the food I consumed. I’m surprised I didn’t die of a heart attack.

Did I mention the world’s largest pumpkin pie?  Oh yes.  And check out all those ingredients.  INSANE, I know.

 

 

To continue my pumpkin high, I made these fabulous pumpkin Nutella muffins and they were delicious.  They turned out perfect, not too sweet and super moist, they even “iced themselves” with the Nutella topping! Enjoy 🙂

Ingredients:

  • 1 – 15 oz can pure pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons natural cocoa powder
  • 12 teaspoons Nutella for topping
Instructions:
1. Preheat oven to 375 degrees F.  Line or spray a 12-cup muffin pan, set aside.

2. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, pumpkin pie spice,  sugar, baking powder, baking soda, salt and cocoa powder.  Set aside.

2. In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar.  Pour the wet ingredients over the dry ingredients and whisk to combine.

3. Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full).  Scoop a heaping teaspoon of Nutella onto the top of each muffin.  Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
4.  Bake for 20-25 minutes or until toothpick comes out clean.
5.  Allow to cool for 10-15 minutes, enjoy!

 

Mini Nutella Cups

A friend and I made these (Hi Nour!) and they turned out delicious! Love, love, love this recipe.  I have been on quite the chocolate kick lately and these certainly hit the spot! They are the perfect size to satisfy a sweet tooth.  I can’t wait to make these again!

Enjoy 🙂

Ingredients: 

  • 1 cup butter (softened)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Jar of Nutella (12 tablespoons per batch)

Instructions: 

1. Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).

2. Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!

3. Roll dough into balls 1.5 inches thick. (If dough is too runny, place in fridge for 10 minutes until it is a moldable consistency).  Place in mini muffin tins and bake for 10-12 minutes until golden brown.

4. When done, remove from oven and let sit for about 1 minute. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup.  Let cool for 15-20 minutes.

Get creative with toppings! We topped some of ours with m&m’s and pieces of snickers! Yumm!  This recipe made about 3 dozen – so be ready to chow down!

Original source: Daisy Chubb’s

Here are a couple other recipes I have made using Nutella:

Nutella Stuffed Chocolate Chip Cookies

Why is this the very first time I’m making these cookies?  have no idea why it’s taken me so long! These Nutella Stuffed Chocolate Chip Cookies turned out so so delicious.

I’m depressed that it’s Sunday evening at 9PM, where did the weekend go?  Maybe another cookie will help the situation… 🙂 Hope everyone has a wonderful week!

Enjoy.

Ingredients: 

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • 1/2 cup nutella

 

Instructions: 

. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

2. Place flour and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

3. Scoop a large spoonful of dough and flatten it into the palm of your hand. Add in some nutella into the middle, about 1-2 tsp. Then fold cookie dough back up so that it seals and covers the nutella entirely.

4. Bake for about 10-14 minutes or until edges are golden brown. Remove and let cool for a few minutes before serving.(Mine were perfect after 11 minutes)

 

 

Nutella Peanut Butter Puppy Chow

I was craving something sweet (I guess I’m always craving something sweet…) so I decided to whip up this chocolatey peanut buttery sugar covered deliciousness.  That’s exactly how it turned out too.  So delicious, yet so simple to make.

Enjoy!

Ingredients: 

  • 1/2 cup butter or margarine
  • 1/2 cup Nutella
  • 1/2 cup creamy Peanut Butter
  • 1 1/2 cup semisweet chocolate chips
  • 13 cups (more or less) or one 12oz box Chex cereal
  • 2-3 cups powdered sugar

Instructions: 

1. In a pan over medium-low heat, melt the butter and chocolate chips, stirring constantly.

2. When all is melted and smooth, remove from heat and stir in the Nutella and Peanut Butter

3. Slowly pour the chocolate Nutella mixture over cereal in a large mixing bowl. Wash your hands and use them to stir everything together until fairly evenly coated.

4. Wash those hands again and add the cereal to a gallon sized ziploc bag.

5. Pour in the powdered sugar and shake, starting with 1/2 cup at a time. You want to make sure everything’s coated, but not too sweet!