Nutella Marshmallow Cereal Treats

Printable Recipe

Printable Recipe

Nutella Marshmallow Cereal Treats

1 (10 ounce) package mini marshmallows

6 tablespoons butter

2 1/2 tablespoons light corn syrup

1/2 cup Nutella, plus 1/4 cup to drizzle

7 cups Cocoa Pebbles Cereal

1/3 cup chopped toasted hazelnuts, optional

Spray a 9×13 inch pan with cooking spray. Set aside.

In a large sauce pan heat marshmallows, butter, and corn syrup over medium heat until marshmallows are almost completely melted but still some clumps remain. Add 1/2 cup Nutella and stir until completely smooth.

Take off heat. Add cereal and fold mixture until marshmallow mixture is consistent throughout. Scoop into the 9×13 inch pan. Spray fingures with cooking spray and press cereal mixture evenly into the pan. Set aside an let cool for 10 minutes until it comes to room temperature.

In a microwave safe bowl heat up 1/4 cup Nutella for about 30 seconds. Drizzle over cereal treats and top with toasted hazelnuts. Cut and serve.

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A RecipeSnobs.com Original Recipe

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Flourless Deep Dark Chocolate Cookies

Printable Recipe I’ve been meaning to post all week, but after spending last weekend in Jerome and Sedona, I’ve been trying to catch up on all the house work that accumulates when your gone. It was seriously the most beautiful weekend with some much needed alone time with my hubby. I totally forgot my camera so I ended up resorting to using my phone, but we’ll definitely have to make another trip and this time be sure to bring my camera. Jerome is this super quaint little town in Northern Arizona. It sits on the side of a mountain overlooking these gorgeous canyons below. It and Sedona have tons of fun art galleries. But one of the must see stops in Jerome is by this cool old falling apart building, where this old hippy gives blown glass demonstrations every 10 minutes from “12ish to 5ish” (Something I’ve always wanted to learn how to do). But this week was back to business and work. I decided to make these gluten free cookies that ended up being a huge challenge. You know how when you bake all the time how you can get kind of cocky? Like instead of reading over the whole recipe you just start skimming over them and then get this feeling like “I got this”. As if you’re now a culinary genius and can make any recipe with the simplest of ease. Then you totally bomb a recipe 3 times to give you a good dose of humility again. This was that recipe for me. First I accidentally used white sugar instead of powdered sugar and my eggs whites went flatter then a pancake. The second time I learned the hard way that after you add the warm chocolate to the marshmallow/egg mixture not to try and scrape additional chocolate out of the bowl and start mixing it again. Don’t do this same thing or else your dough will break apart and your cookies will come out completely flat (if you can roll the goo into the powdered sugar at all).

The third time was finally successful. I ended up with these gooey, lava cake, pudding like cookies that literally melt in your mouth. They seriously have so much flavor. And did I happen to mention that they melt in your mouth? I’m gonna say it again. These cookies literally melt as soon as you put them in your mouth. It’s like eating melted chocolate disguises as a cookie. One of my all time favorite cooking recipes ever. You Gotta Try This One!!! Enjoy!!

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Flourless Deep Dark Chocolate Cookies

  • Nonstick vegetable oil spray
  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces)
  • 3 large egg whites, room temperature
  • 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
Preheat oven to 350 F. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
Then, on a low speed, add the dry ingredients into the marshmallow cream mixture.
It should look something like this.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture.
Add chocolate mixture to cream mixture and blend well.
Dough will become very stiff. After you have turn off the mixer DO NOT MIX ANYMORE!!
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
Transfer to rack, cool.
Recipe From www.picklee.com

Gluten Free Enchilada Lasagna

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This is one of our family favorites. About a year and a half ago we took my oldest son gluten free. At first it was so hard to adjust, but this is one of the recipes we’ve been able to come up with so he could still enjoy his favorite mexican food dish. If your not gluten free, then you can interchange the red sauce for green sauce, but the green sauce does have wheat so if you’re gluten free stay away from that. Other then that, this is a pretty simple straight forward delicious dish. Hope you like it! Enjoy.

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Gluten Free Enchilada Lasagna

1 1/2 – 2 lbs ground beef

Garlic salt and pepper

28 ounce can diced tomatoes

10 ounce can of red enchilada sauce

about 18 corn tortillas

30 ounce can refried beans

1/4 to 1/2 onion, chopped

1 1/2 cups cheddar or mexican cheese

2.25 ounce can sliced black olives

In a medium saucepan add ground beef. Season with garlic salt and pepper. Brown till meat is completely cooked through. Turn off heat. With a slotted spoon scoop cooked meat onto a plate lined with paper towels.

Drain liquid from diced tomatoes. Combined 2/3 can of tomatoes with the cooked meat. Set aside.

Preheat oven to 350 degrees.

In a 9×13 inch pan, pour about 1/4 can of red sauce into bottom of pan. Add a layer of corn tortillas, breaking some in half to cover the edges so as to cover the entire surface.

Spread cooked meat mixture evenly over corn tortillas. Cover with another layer of tortillas.

Spread refried beans evenly over tortilla layer. Sprinkle onions over beans. Quantity depends on your person preference. I like onions so I did 1/2 an onion. Cover with another layer of tortillas.

Evenly cover last tortilla layer with the remaining 1/3 can of diced tomatoes. Pour remaining sauce over tomatoes.

Top with cheese and olives.

Bake in oven at 350 degrees for 30 to 35 minutes until cheese is completely melted and enchilada dish is completely heated throughout.

Let cool a couple minutes and then serve.

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A Recipe Snobs Original Recipe