Serendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.
The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.
I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).
Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.
- 4 large Eggs
- 1-1/2 cups Nutella
- Powdered Sugar for dusting
8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit
Preheat oven to 350 degrees
Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.
Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.
*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.
We have lots of Awesome Sauce put back, and a fair amount of plainer tomato sauce so the last batch of tomatoes from the garden went into ketchup. I juiced the crop with the machine and then boiled the juice down to the same concentration as in a can of tomato puree. While that was going on some spices were simmering in cider vinegar. I used allspice berries, fennel seed, celery seed, red pepper flakes, coriander seed, black peppercorns, a cinnamon stick, crushed cloves of garlic, dried basil, oregano, several slices of fresh ginger root, and a couple of bay leaves, all in about 3 cups of apple cider vinegar. By the time it had simmered for a half hour and the solids discarded there were 2 cups left. These spices were what I had on hand, and I should have added a couple of whole cloves and maybe an anise star. I strained everything to remove the solid material but wrapping it all in cheesecloth will work fine.
I started with 20 cups of the puree, added the 2 cups of the seasoned vinegar, and one cup of sugar. We debated using Splenda but went with granulated cane sugar. It still needed reducing to get thick and it was getting late so I put everything into a crockpot and left it on low overnight. Worked out well enough.Mrs J’s Famous Banana Bread. She pulled out all the stops for this one, adding raisins, chocolate chips, and pecans. The spread of Nutella was the perfect finishing touch.These Siamese mixes came into St Francis the other day. Mrs J was told they were part of a feral colony that was swept with a respiratory illness. The person who watches out for them noticed they were all feeling puny and brought in several for treatment. Cats generally respond well to antibiotics so these will probably be fine. Not sure if the newspaper caption was placed intentionally but it does make for a cute picture.Chili cheese fries! This is a chorizo/ground beef chili with beans on top of a batch of twice fried potatoes with minced onions and peppers for garnishes.And a couple of tostadas – one with chorizo sausage cooked with sliced peppers, the other is pinto bean and cheddar.