A few weeks ago I made pepperoni pizza puffs which ended up being a huge hit with the BF and on the blog. I was really surprised as they were just something I made on a whim. I never thought they would be so popular.
From the comments I received, I realized that the ingredients of this appetizer isn’t just appealing to BF, but to most men, and this really is a “man dish.” So for Superbowl weekend I thought about how I could make this appetizer even more “manly.”
The solution? Bacon of course. So I took out the pepperoni and replaced it with bacon. Mini bacon and cheese pizza puffs. BF loved it. I personally prefer the pepperoni version but both work pretty well.
Bacon cheese puffs (adapted from recipe found on the family kitchen)
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 1/4 cup shredded cheese (I used cheddar and mozzarella)
4 ounces chopped bacon (precooked)
1. Grease a mini muffin pan with nonstick cooking spray.
2. In a large bowl, combine flour, baking powder, milk, egg, cheese, and cooked bacon, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups about 2/3 full.
3. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm. For more of a pizza taste, you can serve with some marina sauce for dipping.
It’s a week away from Valentine’s Day so I’ve been making some time to try out some Valentine’s Day dessert ideas.
I love using my rose muffin pan this time of year. I’ve previously made red velvet roses, which came out beautifully and would also be perfect for Valentine’s Day, but this weekend I chose to make chocolate roses because the BF loves chocolate and isn’t a fan of red velvet.
There’s quite a few chocolate cupcake recipes on my to-do list to try but this weekend I stuck to one I’ve used before with a lot of success. These cupcakes come out very light and moist.
They did stick to the pan a little more than I would have liked. It may have been because I took the cupcakes out earlier than usual, so they were just barely done or it may have been the recipe itself, I’m not sure.
Chocolate Cupcake Roses (usingHershey’s Perfectly Chocolate Chocolate Cake recipe)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease rose muffin pan or line cupcake pan with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.
3. Fill cups 2/3 full with batter. Bake 22 to 25 minutes.
I’ve baked a lot of successful recipes with nutella on this blog, which you can view at the end of this post. There are so many different ways I enjoy eating nutella, but one of my favorites is eating nutella on toasted bread for breakfast. I’ve said many times that I’m pretty sure I could eat nutella on toast every day for breakfast and not get sick of it.
So I thought about trying to create a breakfast like nutella recipe with this banana nutella bread. This cake bread was light and moist. I did feel that the nutella flavor got a little lost despite me heaping generous tablespoons into the batter. Perhaps next time I’ll try for a nutella swirl effect. It still tastes good though, just a little light on the nutella flavor.
I’m submitting this post for World Nutella Day.
Ms Adventures in Italy and Bleeding Espresso will be hosting a round up of all the World Nutella Day recipes on their blog on Monday February 7, so if you are a nutella lover like me, be sure to check out their sites for some great recipes.
Here are some other great nutella recipes I’ve made on my blog:
Nutella Banana Bread
Yields: Two 7 x 3 inch loaves
- 1/2 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 3 very ripe bananas, mashed
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 4 tablespoons nutella
1. Preheat oven to 300 degrees F (150 degrees C). Grease two 7×3 inch loaf pans.
2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda, and flour. Mix in nutella. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.