30 by 30: Lattice Topped Pie

This is one of those items that was on my 30 by 30 list not because of difficulty but because I had never done it and wanted to give it a shot. A lattice topped pie is no more difficult that a regular double crusted pie and it looks so pretty. I used a basic blueberry pie recipe and boy was it good! The pie didn't last long, that's for sure!

Enjoy!

Blueberry Pie
Recipe adapted from AllRecipes

3/4 cup white sugar

5 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 recipe pastry for a 9 inch double crust pie

1 tablespoon butter

Preheat oven to 375.

Mix sugar, cornstarch, salt, and cinnamon. Sprinkle over blueberries.

Line dish with one pie crust. Pour berry mixture into crust and dot with butter. Cut remaining dough into wide strips and make a lattice top.

Bake for 50 minutes or until crust is golden brown.

 

30 by 30: Risotto

Risotto is one of those things that I have never made but really don't have a reason for not making. I mean, it is super easy and delicious. Yes, it requires more hands-on work since you need are stirring in the liquid a ladle at a time but it is worth it!

This recipe is very basic... a little onion, some parmesan, and parsley. My family inhaled it and I am looking forward to making it again!

Risotto
Recipe from About.com

1½ cups arborio rice

1 qt chicken stock

½ cup white wine

1 medium shallot or ½ small onion, chopped (about ½ cup)

3 Tbsp unsalted butter

1 Tbsp vegetable oil

¼ cup grated Parmesan cheese

1 Tbsp chopped Italian parsley

Kosher salt, to taste

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.

Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

30 by 30: Chocolate Souffle

My souffle rose beautifully but as you can see, I didn't get a picture quick enough and it fell. I read it is pretty normal for them to fall after 5-10 minutes but I didn't read that until after it fell. I didn't think I had a short amount of time to take a picture. Oh well! :) It was relatively easy to make and super yummy!

Chocolate Souffle
Recipe from Food Network

7 ounces finely chopped bittersweet or semisweet chocolate

4 tablespoons unsalted butter, plus for preparing the molds

1 1/2 teaspoons pure vanilla extract

3 large egg yolks

3 tablespoons warm water

1/2 cup sugar, plus 2 tablespoons

8 large egg whites, room temperature

1/2 teaspoon fresh lemon juice

Confectioners' sugar for garnish

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so
of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

30 by 30: Popovers

 A popover is an egg dough that puffs up and hollows out. Super easy to make and a lot of fun to eat!

Popovers
Recipe from AllRecipes

2 eggs

1 cup all-purpose flour

1 cup milk

1/2 teaspoon salt

Preheat oven to 450. Grease popover pan.              

In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.               

Bake at 450  for 20 minutes. Decrease oven temperature to 350 and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

30 by 30: Boston Cream Pie

Mmmmmm... Boston Cream Pie. I mean, seriously, there is NOTHING wrong with this cake. Two layers of yummy butter cake, a TON of pastry cream for the filling, and a chocolate ganache poured over the top. I am glad I made a mini version because had I made the full I would've eaten way more than I should have! :)

Enjoy!

Boston Cream Pie
Recipe from Williams Sonoma

For the cake:

2 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temp
2 cups sugar
4 large eggs, at room temp
2 tsp vanila extract
1 cup whole milk, at room temp

Sift dry ingredients; set aside. Beat butter and sugar untl light and airy. Add eggs, 1 at a time, beating for 1 minute after each addition. Add vanilla.

Reduce speed to low and add 1/3 of the dry mixture and mix until incorporated. Next add 1/2 of the milk and mix until incorporated. Continue alternately adding the ingredients ending with the last 1/3 of the dry ingredients.

Pour into prepared 9" cake pans. Bake at 350 for 30 minutes or until toothpick comes out clean.

Let cakes cool in pan for 15 minutes then invert onto cooling racks to cool completely.



For the pastry cream:

1 1/2 cups whole milk
4 large egg yolks
1/2 cup sugar
2 TBSP cornstarch
2 TBSP unsalted butter, at room temp
1 tsp vanilla extract

In a heavy bottomed saucepan warm the milk unitl tiny bubbles form along the edges. Remove from heat. In a bowl whisk together egg yolks and sugar until blended. Add cornstarch and whisk until smooth. Slowly pour the hot milk into the yolk mixture while whisking constantly.

Slowly pour milk mixture back into pan and place over medium heat. Stir just until mixture thickens and just comes to a boil. Pour the hot pastry cream through a sieve placed over a bowl. Add the butter and vanilla and stir until butter melts. Press a piece of plastic wrap directly onto the pastry cream. Refrigerate until well chilled.

For the ganache:

8 oz semisweet chocolate, finely chopped
1/2 cup butter, at room temp
1 TBSP light corn syrup

Place ingredients in bowl on top of simmering water. Stir until melted. Let glaze cool until it has thickened to a pourable consistency.

To assemble:

Place 1 layer of cake on serving plate. Hollow out center. Pour pastry cream into hole and top with other cake layer. Pour ganache over the top and spread to even out.
　

Cream Cheese Chocolate Chip Cookies

Yes, here is yet ANOTHER chocolate chip cookie. I will admit it... I have a problem. I mean, we probably all realized that after I did CCC Week but the fact that I am still seeking out new recipes is proof that I truly have a problem. :)

I can't help it, though. Chocolate chip cookies are little bites of heaven and even though I have a favorite you just never know when a new favorite will come along.

This recipe intrigued me because of the addition of cream cheese. I use cream cheese in my sugar cookie dough and I LOVE it. I thought it could only be a good thing in CCC's, too!

These cookies were soft, chocolatey, and DELICIOUS! I will definitely be making these again!

Enjoy!

Cream Cheese Chocolate Chip Cookies
Recipe from Sister Wisdom

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
10 tablespoons butter (1 stick plus 2 tablespoons)
1 cup sugar
1 egg
3 ounces cream cheese
1 teaspoon vanilla
12 ounces chocolate chips

Preheat oven to 375.

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar,
egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

Drop dough by the spoonful onto cookie sheet, at least 1 inch apart.

Bake 10 to 12 minutes or until golden brown around edges.

30 by 30: Salt Water Taffy

Taffy is relatively easy to make but it is a process. After the ingredients are boiled until they reach about 250 degrees the taffy then has to be streched by hand to incorporate air. It took about 10 minutes and is quite the arm workout but it was fun!

Salt Water Taffy
Recipe from Vanilla & Lace

Salt water taffy
2 cups sugar
2 T. Cornstarch
1 cup light corn syrup
3/4 cup water
2 T. margarine/butter
1 tsp. salt
1/4 tsp. Flavoring oil
(I didn't have flavoring oil so I used a tablespoon or more of Mint extract)


Prepare a heat safe dish by lightly buttering it. If you are making more than one flavor, prep said amount of dishes. Also lightly butter a spatula for each flavor. And have each flavor and food color ready.

In a saucepan, sift together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2 or 3 minutes. Uncover, place thermometer in pan and cook to 256 - 266 degrees F. The lower temperature will result in a chewier taffy, the higher a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour into prepared dish/pan.

When cool enough to handle, grease hands and pull the warm candy with fingertips, pulling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss, about twenty minutes. Pull into a long rope, cut with greased scissors and wrap in waxed paper squares, twisting ends.

Cheesy Chicken & Wild Rice Casserole

I've probably said this a hundred times before but I'm not really a casserole person. I'm not sure why but it is what it is. :) I will make them occasionally but it definitely isn't what I normally gravitate towards.

That being said, this casserole caught my eye. It is a take on the traditional chicken and rice and is much tastier. I love the veggies, the wild rice, and the cheese (of course!).

Enjoy!

Cheesy Chicken & Wild Rice Casserole
Recipe from Picky Palate

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese


1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

8-10 servings

Giant Blueberry Muffins

I love a good muffin for breakfast and these were delicious. You can't go wrong with blueberries & lemon zest. YUM!

Giant Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

Zest of 1 lemon

1/3 cup butter, melted

1 egg

1/3 cup buttermilk

1 cup fresh blueberries

Turbinado sugar, for sprinkling

Mix flour through lemon zest in bowl. Mix wet ingredients in seperate bowl; gently mix into dry ingredients. Fold in blueberries.

Divide batter between large cupcake liners; sprinkle with Turbinado sugar.

Bake at 400 for 20 minutes or until baked through.

30 by 30: Funnel Cake

I was looking through my 30 by 30 list this afternoon to see if there was anything I could make quickly with minimal ingredients. Funnel Cake was the only one left on there that could be done quickly so funnel cake it was! It was so super easy and practically identical to the carnival favorite! I looked through a bunch of different recipes, got an idea for ingredients, and created my own recipe. We loved the way it turned out!

Enjoy!

Funnel Cake
Makes 4 large cakes

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 TBSP sugar
1 egg
3/4 cup milk
1/2 tsp vanilla extract
1/2 tsp almond extract

Vegetable oil, for frying
Powdered sugar, for dusting

Heat an inch of oil in large skillet.

Mix dry ingredients in bowl; set aside. Mix wet ingredients and whisk into dry until well blended.

Pour batter into pastry bag or ziploc bag; cut off corner.

Squeeze batter into oil and cook until golden brown. Flip and cook other side.

Drain on paper towels. Dust with powdered sugar before serving.

Nutella Swirl Coffee Cake

Nutella swirl coffee cake.... need I say more? :)

Nutella Swirl Coffee Cake
Recipe from Sugar Crafter

1 1/2 sticks butter
1 1/2 cups sugar
1 1/2 tsp vanilla
3 eggs
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
12 ounces plain Greek yogurt or sour cream
1/2 cup nutella

Preheat the oven to 350 degrees and grease a 10×4″ bundt pan. In a large mixing bowl, cream together the butter and sugar.

Add in the vanilla and eggs, beating for about two minutes.

In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients alternately with the yogurt until well-blended.

Layer 1/3 of the batter in the pan, and then drizzle 1/3 of the nutella on top. Put the nutella in the microwave for about 20 seconds so it is easier to drizzle. Swirl with a knife. Repeat two more times.

Bake 45 minutes to an hour or until a knife inserted in the cake comes out clean. Let cool before removing from the pan. Store at room temperature in an airtight container or wrapped in aluminum foil.

TWD - BWJ: Pecan Sticky Buns

This recipe is one of those recipes that is so amazing and yet SO bad for you! I think there was a total of 5 or 6 sticks of butter in the entire recipe but you know what? They were so delicious that I just didn't care!

The recipe started with brioche dough... my absolute favorite dough to work with. The brioche is then laminated with more butter just like puff pastry. Then you top it with cinnamon and sugar, roll it up, put it in a pan with more butter and brown sugar, and bake it.

They are AMAZING! I don't think I would ever make them just for a random weekend breakfast for my family but for a group of people I most definitely would!

Thanks to Lynn of Eat Drink Man Woman Cats Dogs and Nicole of Cookies on Friday for hosting this week. The recipe can be found at their blogs.

Strawberry Shortcake Trifle

We had a last minute BBQ to attend on Saturday and I needed a quick dessert to bring. I only had about 45 minutes to throw something together so I knew a trifle would be the easiest way to go! I also had a TON of strawberries so I decided on a Strawberry Shortcake Trifle.

This came together in about 15 minutes, was delicious, and will definitely be made again!

Enjoy!

Strawberry Shortcake Trifle

6 cups sliced strawberries
1/2 cup sugar
1 (1 lb) frozen pound cake, thawed
2 (3.4 oz) pkgs instant vanilla pudding
3 cups milk
1 pkg white chocolate chips, melted
1 (8 oz) container Cool Whip

Sprinkle sugar over sliced strawberries; let sit to macerate while preparing the pudding.

Slice pound cake into cubes; set aside.

Mix pudding with milk; set in fridge while melting chocolate. Once chocolate is melted, whisk into pudding. Fold in cool whip.

Layer pound cake, pudding, and strawberries in trifle dish. Refrigerate until serving.

Reese's Pieces Peanut Butter Cookies

I think I may  have found a new favorite cookie or at least a cookie that is going on my all-time favorite list! These cookies are amazing and addictive! They are super soft thanks to the addition of a box of pudding and have a great mix of peanut butter and chocolate. I will make these cookies often and so should you... SO YUMMY!

Reeses Pieces Peanut Butter Cookies
Recipe slightly adapted from Inside BluCrew Life

3/4 c. butter, softened

1/2 c. peanut butter

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1 Tbsp. honey

1 tsp. vanilla

2 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 small box vanilla pudding

1 1/2  cups chocolate chips

1 1/2 cups reeses pieces

In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips and reeses.

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. 

30 by 30: Pierogies

Don't my pierogies look so yummy? Wait a minute... there isn't a picture! Aaaaahhhhhhh!!!! Seriously, I made them, took a picture (a pretty good picture, if you ask me!), and then proceeded to delete ALL the pictures from my camera. I thought I had transferred them all but it turns out I didn't. :( Bummer!

I will post the recipe I used, though, because it was really good. I made cheese and potato pierogies and my family loved them! It was an easy recipe and so delicious!

Enjoy!


Cheese & Potato Pierogies
Recipe from About.com

2 cups flour, plus extra for kneading and rolling dough

1/2 teaspoon salt

1 large egg

1/2 cup sour cream, plus extra to serve with the pierogi

1/4 cup butter, softened and cut into small pieces

butter and onions for sauteing

ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough

To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.

Potato, Cheese & Onion Filling:

Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Cake Batter Pancakes

Today my sweet baby girl turned 7! Yes, I realize she isn't a baby anymore but she will always be my baby girl! :)

Since her birthday fell on Pancake Sunday (yes, it is an official day at our house!) we decided to make cake batter pancakes. It was a great start to the day and my daughter loved them!

Enjoy!

Cake Batter Pancakes
Adapted from Cassie Craves

For the pancakes:

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
1 teaspoon baking powder
3/4 tsp salt
2 eggs
1 teaspoon vanilla extract
1 1/3cups milk

For the glaze:

1 cup powdered sugar
6 TBSP heavy cream
1 teaspoon vanilla extract

1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. 

2. Preheat a skillet or griddle over medium heat.  Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2 to 3 minutes. Flip and cook for 1 minute more.

3. To make the glaze, powdered sugar, heavy cream, and vanilla until glaze forms, adding more sugar and/or heavy cream until you reach the desired consistency. Drizzle glaze over pancakes and top with sprinkles or non-pareils.

30 by 30: Pita Bread

I made this pita bread over the weekend and loved how easy it was! While mine aren't perfectly round they were perfectly delicious! It was kind of a last minute decision to make the pitas and so I ended up going with a recipe that I could make right away. There was one recipe I really wanted to try but the dough had to sit overnight in the refrigerator. I still plan on trying that recipe, though, because it will enhance the flavor. :) But this was a great, quick recipe and if I ever need pita bread in a hurry again I will definitely make it!

Pita Bread
Recipe from AllRecipes

1 1/8 cups warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon vegetable oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons active dry yeast

Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.               

Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack (I used a pizza stone). Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

TWD - BWJ: Hungarian Shortbread

The two recipes for TWD this month are Hungarian Shortbread and Pecan Sticky Buns. I went to the store on Saturday and bought everything for Pecan Sticky Buns because I thought they were first. Right before I started making the recipe I thought I would check the TWD site. It's a good thing I did because I found out that Hungarian Shortbread was first!

This recipe calls for a layer of jam in the middle - specifically a homemade rhubarb jam. I would've LOVED to make that jam but I didn't want to make a run back to the store since I had just gotten home. I did what I had to do... I used a layer of Nutella in place of the jam. :)

These bars were amazing but then again anything with Nutella is amazing in my book!

Thanks to Lynette of 1 Small Kitchen and Cher of The Not So Exciting Adventures of a Dabbler for hosting this week. The recipe can be found at their blogs.