classics:

pie0:

robinredhead:juliapple:yerawizardharry:

NUTELLA WONTONS

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup chocolate-hazelnut spread (recommended: Nutella)
• Vegetable oil, for frying
• 16 fresh mint leaves
• Nonstick vegetable oil spray
• Granulated sugar, for dredging
• Powdered sugar, for dusting

Directions

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

(via amandaadnama/fuckyesnutella)

omfg.

delishyourdish:

“Best Darn Bruschetta”- Bruschetta with Fig Balsamic with Garlic and Mozzarella Crostini

This bruschetta was probably the best I’ve ever had.  The fresh tomatoes, basil and garlic paired with the melted mozzarella and crisp baguette was sensational!  This appetizer was the perfect way to start off my date night on Friday, afterall the way to my heart is through food!

What You Need (Serves Two):

Chopped Compari tomatoes
2 Cloves Garlic (minced)
½ Tbsp. Olive Oil
1 Tsp. Fig Balsamic (or Balsamic Vinegar)
Chopped Fresh Basil
½ French Baguette (sliced into rounds)
Sliced Fresh Mozzarella

Preheat the oven on broiler setting.

1. In a large bowl, combine the tomatoes, 1/2 of the garlic, olive oil, vinegar, basil. Refrigerate for a few hours.

2. Cut the baguette into 8 slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Spread minced garlic on each slice.

3. Place a slice of fresh mozzarella on each slice.  Broil for 5 minutes, or until the cheese is melted. Divide the tomato mixture evenly over the baguette slices. Drizzle with fig balsamic or balsamic reduction.

MY MOMMY’S FAMOUS AND DELICIOUS 5 LAYER BROWNIES…

Ingredients:

1 can of evaporated milk
1 box German Chocolate cake mix
1 box Devil’s Food chocolate cake mix
3/4 cup of butter or margerine (butter is better)
1/2 cup’s worth of caramel candies
1 Bag of walnuts
1 Bag of SEMI-SWEET chocolate chips (otherwise it’s toooo sweet)

Steps:

Preheat oven to 325.

Pour boxes of cake mix into metal bowl, make a crater in the middle to pour 3/4 of the can of evaporated milk in with the butter/margerine. Mix until lumps are gone. The batter will be very thick. Don’t overmix or it get’s too dry.

Spread about half of the mixture on the bottom of a brownie pan about 12x18. Put in oven for 15-20 minutes (usually about 18 is fine)

While that’s in the oven, about 10 minutes before the brownies are done, put a small pot over medium heat to heat the bottom of the pot until warm. pour in remaining evaporated milk with caramels, and watch carefully. once they start to melt, bring the heat down to a slightly lower heat, and stir caramel and milk together so that it doesn’t burn.

Pull out brownies when they’re done. Pour melted caramel mixture over brownies and spread gently and evenly. Spread walnuts out by hand (one by one is better) and evenly, leaving just a bit of space between each one, and then spread chocolate chips across evenly as well.

Now comes the hardest part. Grab 2 spoons. Scoop up a fair amount of brownie mix (use sparingly, because you want to make sure you can cover the whole pan) and gently plop on top of one corner, use 2 spoons to gently press down and spread over brownie mix over walnuts/chocolate chips without moving them too much. There is a technique to this that you will pick up eventually.

Once entire pan is covered, put brownies back into preheated oven (same temp) for 20 minutes. Pull brownie out when they’re done but DO NOT cut right away. It’s best to let it cool overnight, but if you absolutely cannot wait that long, give it at least an hour to cool before you cut.

Cut brownies into 1 1/2 to 2 inch squares. Not much bigger, because they are super rich. :) THEN ENJOY!!!

ffffood:

Pumpkin Pie Milkshakes

• 2 cups vanilla reduced-fat ice cream (such as Healthy Choice),
• softened 1 cup fat-free milk
• 2/3 cup canned pumpkin
• 1/4 cup packed brown sugar
• 3/4 teaspoon pumpkin-pie spice
• 3 tablespoons frozen fat-free whipped topping,
• thawed Pumpkin-pie spice (optional)
• Place first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

Yield: 4 servings.

(via) and (whiskeyandgoatsmilk)

delishyourdish:

“Mystic Pizza”- Buttnernut Squash, Roasted Garlic and Goat Cheese Pizza with Fennel Seed Crust

Lately I’ve had quite a craving for butternut squash. I tossed around the idea of making a butternut squash souffle, or a pasta with roasted squash but none of those ideas seemed to strike my fancy.  Then, I stumbled upon a pizza recipe from one of my favorite blogs, Closet Cooking, that inspired me to make what I believe is one of the most interesting pizzas I’ve ever had.

What You Need:

Pizza Dough (when I’m tight on time I prefer Pillsbury Thin Crust)

10 oz pkg. Frozen Pureed Butternut Squash

1 Bulb Roasted Garlic

1 Tbsp. Sugar

1 Red Onion

1 Cup Sliced White Mushrooms

Goat Cheese

3/4 Cup Diced Roasted Butternut Squash (make ahead)

Shaved Asiago Cheese

Salt/Pepper

1 Tbsp. Fennel Seed

2 Tbsp. Corn Meal

Heat oven to 400 degrees.

1. Defrost the frozen squash in the microwave until it becomes a smooth texture.  Take the squeeze out the roasted garlic from its bulb and mash the cloves into the pureed squash.  Add salt and pepper to taste.  Set aside.

2. Next, sprinkle the corn meal and fennel seed on the bottom of your pizza stone or baking sheet.  Remove the dough from the package and spread onto baking tray.  Place the dough in the oven and allow dough to brown slightly (about 5 minutes).  Set aside.

3. Pre-heat a greased pan on low heat.  Add the sliced red onion.  Sprinkle the sugar on the onions and allow them to caramelize.  Then, remove the onions and add the sliced mushrooms to the pan.  Allow the mushrooms to cook down, then set aside.

4. Remove the baked dough from the oven and spread a thin layer of the pureed squash mixture onto the pizza dough.  Next, add the mushrooms and onions to the pizza.  Then, add the shaved asiago, crumbled goat cheese and diced roasted butternut squash.

5. Place the pizza back into the 400 degree oven for about 15 minutes.

Enjoy!

bseckner:

foodwhore:

Balsamic Caramelized Fingerlings

 Mmmmmmmmm

nutritionista:

No-Bake Peanut Butter Cookies from Carrots ‘N’ Cake

Sort of like a more indulgent breakfast cookie, no? I think I might make these and use them for pre-workout fueling purposes. I’m thinking the sugar and oats would give me just as much energy as any energy drink or bar could.

ffffood:

tiffany:

We bought green tomatoes at the farmer’s market this weekend.  So tonight I made fried green tomatoes for the first time.  In conclusion, I will be making these every chance I get.

Nom.

delishyourdish:

“You’re Killing Me Smalls”- Peanut Butter Dipped S’mores with Grilled Bananas

“First you take the graham, you stick the chocolate on the graham.  Then you roast the mallow…”  I’m not sure if there is anyone in the world that doesn’t love the movie The Sandlot or s’mores.  So while I was browsing through my movie collection the other night, I not only got a urge to watch The Sandlot, but I also got a craving for s’mores.  But, since I was in the mood to get a little creative, I took the normal s’mores idea and suped it up a little.  I’m not sure if I’m ever going back to regular s’mores.

What You Need (Makes 2 Sandwiches):

2 Sheets of Honey Graham Crackers

2 Tbsp Peanut Butter (My favorites are Skippy All-Natural or Justin’s)

1/2 Cup Chocolate Chips

2 Tbsp Marshmallow Fluff

1/2 Banana

1. Break the 2 sheets of graham crackers in half.  Set Aside.  Then in a small bowl place the peanut butter.  Melt the peanut butter in the microwave for about 45 seconds or until super smooth and creamy.  Drop each graham cracker into the peanut butter.  Be sure that the cracker is coated completely.  Then place them onto a piece of wax paper and place in the freezer for about 20-30 minutes.

2. Once the peanut butter has become hard, pour the chocolate chips into a microwave bowl.  Melt in the microwave in 30 seconds intervals until the chocolate is smooth.  Then spread a layer of melted chocolate onto the peanut butter coated squares.  Place back in the freezer for about 15-20 minutes or until the chocolate has become hard.

3. Then, heat a small greased sautee pan on low-medium heat.  Toss the banana slices into the pan and brown on both sides.  Set aside.

4. Then remove the grahams from the freezer and spread a thin layer of marshmallow fluff on top of the chocolate portion.  Then add the bananas.  You can serve it open faced or make into a sandwich.

 For Ashanti