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Posts Tagged ‘Frangelico’


Pudding is so easy to make that it almost seems like more work to make it from a box. Seriously, you can make it so many ways and you should. It’s so delicious,  I might make more tonight. I added a sprinkle of sea salt to the top just for fun because I love the salty-sweet combination.

Chocolate Pudding with Sea Salt

6 ounces chopped semi-sweet chocolate

1/4 cup cornstarch

1/2 cup sugar

1/2 teaspoon salt

3 cups whole milk

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon instant coffee or espresso powder

1 tablespoon Frangelico or flavored alcohol of your choice (optional)

sea salt (optional)

Combine the cornstarch, sugar, salt, and milk in a pan and cook for a few minutes until it thickens. Add the chocolate and stir until melted. Off the heat, add the vanilla, cinnamon, coffee powder, and Frangelico. Pour into ramekins and refrigerate for a couple of hours. Sprinkle sea salt over the top right before serving.

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These are really amazingly delicious and soft and chewy….so good. I love nutella in any form, so these were perfect for a Friday night. I found this recipe on a blog called Love and Olive Oil and changed it a little, and they adapted it from a book called Culinary Concoctions.

Nutella Chocolate Chip Cookies

½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/2 cup Nutella or other hazelnut chocolate spread
1 egg
1 teaspoon Frangelico or vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips

Preheat oven to 350 degrees F.

Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and Frangelico/vanilla. Then add Nutella and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.

Using a small ice cream scoop (or a teaspoon), form the dough into balls and place on parchment or Silpat-lined baking sheet. Bake 6-7 minutes or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.

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