Monday, July 28, 2014

Peach and Blueberry Breakfast Quinoa

I have always loved to travel.  It's exciting to discover new places in the world and learn how so many others live and move about in their every day  lives.  This month for my Secret Recipe Club assignment I was given the opportunity to travel (virtually) to New Zealand!  What fun!  I got to visit a lovely lady named, Sue who blogs at Couscous and Consciousness. 
Sue has created and put vast amounts of care into an abundance of healthy, delicious and beautiful dishes.  She offers recipes ranging from decadent desserts such as, Lemony Peach Cake and  Double Chocolate Raspberry Brownies. Or if you are looking for a savory dish how about a recipe for Italian Sausage with Gnocchi and Red Peppers or even better an appetizer of Fig & Blue Cheese Wontons

As much as I wanted to make the Espresso Caramel Bars I chose to stay on the healthy side of my taste buds and make a lovely dish of Peach & Blueberry Breakfast Quinoa. A fantastic, nutritious and oh-so-delicious warm cereal - it can be served cold too if you wish.

I was fascinated to discover a recipe that called for fruit along side the grain of quinoa. It was a dish of simplicity and fantastic flavor. Ground cinnamon, a splash of real maple syrup, some vanilla almond milk,  fresh fruit and cooked quinoa all come together to make a delicious warm cereal. Move over oatmeal there is a new warm cereal in town that starts with a Q and ends with an A.  Yum!

Peach & Blueberry Breakfast Quinoa
             (recipe from Couscous and Consciousness)
                      2 small servings or 1 large serving


1/2 cup water
1/2 cup almond milk (I used unsweetened vanilla almond milk)
1/2 cup dry quinoa, rinsed thoroughly (original recipe calls for red quinoa, I used white quinoa)
1 cup fresh blueberries
2 peaches, sliced
1/4 cup chopped nuts, optional 
1/4 tsp ground cinnamon
2 tsp maple syrup (honey or agave nectar can also be used)


1. Cook quinoa - place water, almond milk and quinoa in medium saucepan over medium heat. Bring to a boil, cover and reduce heat to low.  Cook for 15- 20 minutes or until all liquid has been absorbed. Remove from heat and allow to stand with cover remaining on for 5-10 minutes.

2. Stir in cinnamon and fruit.  Pour into serving bowls and drizzle sweetener and sprinkle chopped nuts over cereal.  Enjoy! 

 Happy Peach & Blueberry Break Quinoa Making!

Monday, June 23, 2014

3-Ingredient ELVIS Soft Serve Ice Cream

Elvis was a pretty special guy.  He could swing and shake his hips like no one else out there.  He had a very distinctive way to talk and of course his singing was pretty darn cool too.  He even had a love for the combo of PB and banana.  My kind of guy! I'm pretty keen on the taste of these two flavors together.  I recently discovered that Nora from Natural Noshings is also quite happy with such a combo of ingredients. Yup, Nora shares a fabulous recipe (with ONLY 3 ingredients in it!) for a soft serve ice cream just like ELVIS would've liked.  Simple. Decadent with peanut butter and banana.  And so easy to make.
Natural Noshings has been my most recent assignment from the Secret Recipe Club which I participate in each month.  Once again my happiness to be "introduced" to a new food blogger was above and beyond with delight.  Nora is a completely adorable young lady who has a passion in life for delicious and wholesome food along with being physically active.  She's a gem.
As I browsed and explored through Natural Noshings I started to mark recipes that caught my eye.  My list began with her Cherry Walnut Oat Muffins (anything CHERRY stops me in my tracks) and then I found myself considering to make her recipe for Mediterranean Scramble with Goat Cheese (egg dishes are just the best....especially when I'm watching my carbs). But as soon as I came across the recipe for 3-Ingredient ELVIS Soft Serve Ice Cream I knew I had found my pick.  I had just bought a beautiful jar of natural peanut butter from Trader Joe's and I had a whole bag full of frozen bananas that were calling for some recipe action.  The third ingredient that was called for in the recipe is actually an optional one as you can choose what you'd like as a topping.  Nora went with crumbled bacon pieces sprinkled on top of her frozen delight.  I went with chocolate chips.  Chopped peanuts, a drizzling of honey, a dash of ground cinnamon or even just pain old yummy chocolate sauce are just a few more ideas of what could be used as the 3rd component to this sweet.
A food processor is the machine of choice to whip up this frozen treat.  I used my nutri-bullet and after struggling a bit to get to the finished project I decided that next time I make this recipe I will indeed use the food processor as it would probably be faster and more efficient. 
This recipe makes enough for 2 medium size servings or 1 large serving.  I ate half of my dish and saved the rest for later covered in the freezer as it was quite filling.
I thank you, Dear Nora for sharing this recipe in blog land so that I too can pass it onto many others to enjoy!
3-Ingredient ELVIS Soft Serve Ice Cream
           (recipe from Natural Noshings)
4-5 medium to large bananas, peeled, sliced and frozen
2-3 Tbsps peanut butter - creamy, crunchy, salted or unsalted (your choice)
Topping of your choice - chocolate chips, chopped nuts, chocolate sauce, drizzling of honey, crumbled cooked bacon
1. Place frozen banana slices and peanut butter into the bowl of food processor.  Mix until smooth.  Stop of scrape down the sides after a couple of seconds to make sure all bananas and PB is incorporated.
2.  Dish immediately into serving bowls to eat right away or place in a covered dish into the freezer. Sprinkle or spoon desired topping before eating.  Enjoy!
Happy 3-Ingredient ELVIS Soft Serve Ice Cream Making!

Monday, May 26, 2014

Mini VERY Berry Pies

I can honestly say that I may have discovered a new favorite recipe for pie crust.  Yup, that's right - pie. crust.  In all of my baking life (....that would be approximately 33 years of such a life as I started baking at the young age of 8) I have always kept an eye out for a delicious, foul proof, FLAKY and easy recipe for pie crust.  I have come across many a pie crust recipe that was either too dry, too difficult to make and even just plain old yucky tasting. 

Because I have been brought up to share well with others I will be sharing this fabulous pie crust recipe with all of you....including a beautiful berry filling and lovely streusel topping.  All of which will come together as Mini VERY Berry Pies!! Happiness. 
My happiness all started when I found out my May assignment for the Secret Recipe Club.  I was given the blog called, The Wimpy Vegetarian.  Let me tell you there is NOTHING wimpy about Susan's blog.  It is packed with gorgeous food and brilliant recipes. I was honored and delighted to have spent this past month browsing through Susan's recipes.  She is truly a talented lady in the kitchen and has a long list of amazing accomplishments in the cooking world.  I may just need to invite her over for tea the next time she ventures over to my neck of the woods.  Susan, you are amazing and you are always welcome in my home!
I almost made Susan's recipe for Peaches and Honey Frozen Yogurt as I would love a nice big bowl of frozen yogurt.  I then switched gears and planned on making her lovely Kale and Cauliflower Tart with Cheddar Cheese Crust - oh my goodness, what a beautiful looking savory tart it is! But then all bets were off when I read through her recipe for Mini VERY Berry Tarts as I was intrigued with the crust.  The pie crust is not only made in the food processor but it has CREAM CHEESE as one of the ingredients (along with butter, flour, salt, ice water and FRESHLY SQUEEZED LEMON JUICE!).  And then as I read through ingredients for the streusel topping for the mini pies I discovered that GROUND FLAX SEED was tossed in with the oats, brown sugar, butter and flour.  At the moment I have a tiny bit of an obsession over flax seeds.  I like to add it to everything. 
I was so pleased with how my mini pies came out.  Not only did they look good but the crust was over-the-top d'lish! Flaky.  Yes, very flaky.  And light not too dense at all.  The filling was also quite good although I do think that once berries are in season here in Southern NH, the filling will be even better.  I loved the streusel topping too.  I poured in those ground flax seeds with delight over knowing that my girls would get some extra nutrition when they ate their pies.  Happy mommy over here!
I made my pies in my favorite mini pie pans but Susan suggested making them in mini muffin pans.  What a great idea as the recipe will provide happiness for many more people than just 4 hungry mouths. 

Mini VERY Berry Pies
(recipe from The Wimpy Vegetarian)

Crust Ingredients:
1 1/3 cup flour
1 Tbsp granulated sugar
1/2 tsp salt
6 Tbsps unsalted butter, cut into 6 slices, well chilled
2 Tbsps cream cheese, well chilled
2 Tbsps + 1 tsp very cold water
2 tsps. freshly squeezed lemon juice

Streusel Topping Ingredients:
1/4 cup quick cooking oats
1/4 cup ground flax seeds
1 Tbsp flour
pinch of Kosher salt
2 Tbsp firmly packed brown sugar
2 tsp cocoa nibs (which I omitted as I didn't have on hand)
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
3-4 Tbsps unsalted butter, softened

Filling Ingredients:
2 Tbsps granulated sugar
2 Tbsps flour
pinch of Kosher salt
2 1/2 cups fresh berries, rinsed and dried (I used cut up strawberries and blueberries - Susan used blackberries and blueberries)
2 Tbsp cream cheese
1 Tbsp coconut milk


1. Preheat oven to 375 degrees F.  And then prepare pie crust. In the bowl of a food process add in flour, sugar and salt.  Pulse all together for a couple of times.  Add in chilled butter and cream cheese and pulse all together until slightly bigger than small pea sizes form - about 10-12 pulses.  Drizzle in cold water along with the lemon juice as the food processor runs.  Pulse just until the dough starts to come together forming moist crumbs that clump together.

2. Dump crust mixture onto a large piece of plastic wrap and form into a disc.  Wrap disc tightly and refrigerate for at least 30 minutes.

3.  Prepare streusel topping.  In medium size bowl combine oats, flour, ground flax seed, salt, cocoa nibs and spices until blended all together.  Add in softened butter with a fork or pastry cutter.  Mix and mash until all the ingredients are well blended and small crumbs form.  Place topping into refrigerator until needed.

4. Take out the chilled disc of crust from refrigerator and allow to come to room temp as you prepare berry filling.  In a large bowl add in flour, sugar and salt - mix all together.  Add in  1 cup of berries and slightly mash them with a fork.  Add in remaining berries along with cream cheese and coconut milk, making sure all ingredients are well blended together.

5. Roll out pie crust to desired size.  If you wish to use a mini muffin pan a circle cookie cutter will come in handy to make the right size crust for all the muffin cups. No need to grease your pan or pie plates.   Divide berry filling amongst your prepared pie crusts and then top evenly with streusel topping.  Bake in preheated oven for 27-30 minutes - until crust is a golden brown and filling is bubbly.  Cool for a good 15 minutes before serving.  Vanilla ice cream goes nicely with these little treasures. Enjoy!

Happy Mini VERY Berry Pies Baking!

Wednesday, May 21, 2014

Manhattan Cheesecake with Strawberries

The month of May has brought me the opportunity to participate once again with the lovely baking group called,  The Cake Slice Baker's.   You may recall that a few months back I made a delicious Old Fashioned Pound Cake along with an Applesauce Spice Cake.  Both of these cakes I made through the Cake Slice Baker's group.  This is a group of food bloggers that get together once a month and bake from Carole Walter's Great Cakes cookbook.  I love this cookbook!  Almost as much as I adore and treasure the Cake Slice Baker's.  Unfortunately, my blogging has taken a couple steps down on my list of priorities (due to life as a working mommy) and I haven't had the chance to bake along side the CSB's for quite a few months now.  I have also been working really hard at loosing weight and have been careful with the amount of carbs and sugar that I consume. BUT because my love for baking makes my heart sing, I have to every once and awhile take time out from crazy, busy life and my diet and treat myself (and others) to a yummy baked treat made with love from my kitchen to their mouths. 

 That being said, out of four options from the Great Cakes cookbook that was presented to the CSB's I choose to make the Manhattan Cheesecake.  I was super excited for this recipe as it was different than any other cheesecake recipe that I had ever made before.  Beaten egg whites, freshly grated lemon peel and orange peel were added into a beautiful batter of cream cheese, sugar, heavy cream, vanilla extract and egg yolks.  What could be better?! The cake came together lovely. I followed each step to. the. tee. The batter tasted divine. I decorated the cooled cake full of happiness with strawberries and raspberries that were gently glazed with an apricot glaze.  BEAUTIFUL all around.  But then, I cut into the cake.  And the cake was completely a mess.  I could have cried!!  Even though I had followed each word of instruction with careful attention - I added all the right ingredients at all the right times.  I baked the cake at the required temperature and timing. Yet still the cake was completely too soft.  I have no pictures of the sliced cake due to my sadness over it being undone.  I do highly recommend this recipe as it was delicious but please make sure you bake it for longer than 40 minutes.  I would suggest at least an hour rather than 40 minutes.

Invite some friends over and serve up this master piece.  They will love and worship you after the first bite.  
Manhattan Cheesecake with Strawberries
             (recipe from Great Cakes by Carole Walters)
Crust Ingredients:
10 double graham crackers, or enough crackers to make 1 1/2 cups of crumbs
2 Tbsp sugar
1/3 cup unsalted butter, melted
Cake Ingredients:
1 1/2 pounds cream cheese, at room temperature (24 oz - 3 blocks of cream cheese)
1 1/4 cups sugar, divided
5 large egg yolks
1/2 cup heavy cream
2 tsp vanilla extract
1 1/2 teaspoons freshly grated lemon rind
1 1/2 teaspoons freshly grated orange rind
3 large egg whites
Strawberry Topping:
3/4 cup apricot preserves
1 Tbsp kirchwasser or Grand Marnier
3-4 cups large, deep red strawberries
1. Preheat oven to 325 degrees F.  Generously grease a 9" springform pan - set aside.
2. Make crust by putting broken graham crackers into the bowl of a food processor fitted with a steel blade.  Add in sugar and pulse to make fine crumbs.  Add in melted butter and pulse for another 5-10 seconds so all ingredients are blended together.
3. Pour crumb mixture into prepared pan.  Using a spoon or the bottom of a glass press crumbs onto the bottom and up against the sides of pan.  Refrigerate when done.
4. Prepare filling by placing cream cheese into clean bowl of food processor.  Add in sugar and process for 15 seconds, then scrape down the sides of the bowl and process again for another 5 seconds.  Add in egg yolks while processor is running through the feeder tube and run for 10 seconds.  Add in heavy cream and the lemon and orange rinds.  Process for 10 seconds all together.
5. Beat egg whites in a large bowl of an electric mixer.  Beat egg whites until soft peaks form and then add in 1/4 cup sugar - 1 Tbsp at a time, beating until the whites are shiny. Fold in 1/4 of the filling batter with a large spatula, turning for about 10 times until mixture has lightened.  Add in remaining batter, taking an additional 30 turns.
6.  Pour batter into prepared pan.  Set pan on a 18" square of heavy-duty aluminum foil.  Mold foil around the sides of the pan to catch any batter that might leak.  Bake in preheated oven for 40 minutes - (This is where I would recommend that you bake for longer than 40 minutes as my cake was under cooked at this timing.....55 minutes to an hour would be my recommendation).
7.  At the end of the baking time, turn off the oven and place the handle of a wooden spoon into the door to keep it ajar. Cool the cake in the oven for 1 hour before taking it out, removing the foil and cooling to room temperature for at least 3 hours.  Refrigerate for at least 12 hours before putting the strawberry topping on the cake.
8. Prepare topping by heating preserves and liqueur in a medium size sauce pan over low heat.  Bring to a slow boil and continue to cook until preserves are completely melted.  Remove pan from heat and strain mixture through a fin strainer to remove the large pieces.  Return to saucepan and set aside.
9. Wash, hull and dry the strawberries.  Slice them in half lengthwise.
10. Arrange the berries cut sides down around the edge of the cake, with the points of the berries facing outward.  Arrange a second circle inside the first, with the points of the berries extending inward.  The bottoms of the berries should touch.  Fill in the center randomly and then make a second layer of strawberries over the first.  Cake can now be refrigerated until ready to serve. 
11.  Once ready to serve remove cake from refrigerator 1 hour prior to serving.   Just before you plan on serving the cheesecake, warm the preserves over low heat and then with a pastry brush, gently coat berries with glaze.  Serve with happiness!!
Happy Manhattan Cheesecake with Strawberries Baking!

Monday, April 28, 2014

Coconut Chocolate Chip Cookies

Coconut oil.  Have you heard of it?  Well, I have had my eye on it for a quite awhile now.  I've seen it in the grocery store, in friend's pantries and even on-line. But it was only this past month that I finally became the proud owner of my very own bottle of coconut oil. Happiness! I'm in love. And honestly,  I had no choice in the matter as I discovered a cookie recipe that I just had to make from the blog,  Chocolate & Chilies that called for it in it's list of ingredients.  Chocolate & Chilies has been my April blog assignment for the Secret Recipe Club.  And what a deelight! Asiya has always been one of my favorite bloggers in the SRC as she is always so cheerful and kind.  And yes, completely talented in the kitchen too! 
I always love a challenge of trying something new and when it comes to baking of course any excuse to do so sends me in the right direction. Through my recent experience with trying out coconut oil for the first time via Asiya's recipe for Coconut Chocolate Chip Cookies, I want to encourage all of you to do the same.  Grab a bottle of it the next time you are at the grocery store or beg for some from a friend. Baking with coconut oil is a good thing.  It's easy to use, healthy and yummy too.
These cookies were fabulous!  Moist and with good flavor.  They were perfectly paired with a hot cup of tea.  Just a warning as the batter was a tiny bit dry.  You will have to work a little bit to mold your cookies but a cookie scoop or your own two (clean) hands will do the trick just fine. And because I am such a big "coconut fan" I couldn't just stop at using coconut oil, I had to add in a 1/2 cup of shredded coconut to the batter as my own addition.  This cookie recipe is so versatile that you could add in nuts or even raisins instead of the chocolate chips or shredded coconut oil. 
Thank you, Asiya for such a lovely cookie recipe!  I owe you big time! :-)
Coconut Chocolate Chip Cookies
           (recipe found on Chocolate & Chilies)
Ingredients -
1 1/4 cup flour
1 cup oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup coconut oil
3/4 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips (I used semi-sweet)
1/2 cup shredded coconut (my addition)
Directions -
1. Preheat oven to 375.  Line cookie sheets with parchment paper and set aside.
2. In a medium bowl combine flour, oats, baking powder, baking soda and salt.  Whisk all together and then set aside.
3. Beat coconut oil on medium speed for 1 minute.  Add in both sugars gradually and beat for a good 4 minutes.  Add in egg and vanilla extract.
4. Slowly add in dry ingredients to the coconut oil/sugar/egg mixture.  Mix just to combine all together.  Batter will be a bit dry. 
4. By hand stir in chocolate chips (and shredded coconut if you wish).  
5. Scoop out dough with cookie scoop or two spoons to form into balls.  Place on prepared cookie sheets and bake for 10-11 minutes.  Cookies will be light brown when done.  Enjoy! 
Happy Coconut Chocolate Chip Cookie Baking!

Monday, March 31, 2014

Chocolate and Coffee Zucchini Bread

There is no doubt about it that my daily cup of coffee is a BIG part of my life.  It is usually the one of last things I think of when I go to sleep at night (looking forward to my morning cup) and the first thing I think of when I wake up! So yes, a hot cup of coffee is a delight to me.  I also enjoy baking with coffee as it truly accents the flavor of chocolate so well. And yes chocolate is yet another essential in my life.  Coming across this recipe for Chocolate and Coffee Zucchini Bread was a complete delight!  I found the recipe on Shockingly Delicious - a food blog by the lovely and kind, Dorothy.  I have followed Dorothy's blog for quite awhile now and have always enjoyed her recipes and stories. I was delighted to be assigned to her blog this past month through the Secret Recipe Club.
I dove right into my assignment to Dorothy's blog making her Best Onion and Mushroom Burgers.  Such. Delicious. Burgers!!! I highly, highly recommend whipping up a batch of these burgers.  Simple recipe for a family week night dinner or a fun and comforting dinner idea for the upcoming BBQ season.  I had all intentions of making these burgers again and photographing them for my Secret Recipe Club assignment but then switched gears drastically when I discovered this chocolate, coffee and zucchini delight of a quick bread.  What a treat! A perfect quick bread that can be made year round with ready available ingredients.  Easy to put together and lovely to eat.  Perfect!
I added some chocolate chunks and chopped walnuts on top of my bread.   I like to show what may be inside.... :-)
Chocolate and Coffee Zucchini Bread
                  (recipe from Shockingly Delicious)
1cup grated unpeeled zucchini
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
4 Tbsp good quality cocoa
1 tsp instant coffee (or espresso) powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup mini (or regular) semi-sweet chocolate chips
1 1/2 cups flour
*1/4 cup chopped nuts (I used walnuts) - optional
1/4 cup chopped chocolate - optional
1. Preheat oven to 350.  Grease a 9x5 loaf pan - set aside.
2. Take grated zucchini and gently roll into 2 layers of paper towels.  This is will help get rid of a lot of the moisture in the zucchini. Set aside.
3. Cream together butter and sugar until light and fluffy.  Add in eggs, vanilla extract, cocoa and coffee powder, salt and baking soda. Beat all together to combine.
4. By hand mix in zucchini and chocolate chips.  Also by hand, gently mix in flour - just until combined. Pour batter into prepared pan.  Top with chopped nuts and chocolate if you wish. Bake for 55-60 minutes.  *Cover bread with tin foil if the nuts begin to brown. Cool bread and enjoy with a hot beverage of your choice and a lovely book. Happiness!
Happy Chocolate and Coffee Zucchini Bread Baking!

Monday, February 24, 2014

Caramel Nutella Crumb Bars

Nutella.  Caramel.  Tender crust with a crumbly topping.  Have I got your attention?  How about putting all THREE of these together to make one lovely decadent bar?  I say YES! AND completely brrrrrrilliant.  That's what you get when you stop over at the Fearless Homemaker's blog by the adorable, Amy.  You can find amazing recipes such as these Caramel Nutella Crumb Bars that feed your visual taste buds to the highest degree in such a strong way that you have no choice but to grab your apron and dive into your kitchen to whip up such a treat.
I have already been a faithful "stalker" to Amy's blog now for quite a while as I discovered her blog through the Secret Recipe Club.  This month I had the complete honor of being assigned to her blog for February's Secret Recipe Club to actually pick a recipe and make it to share with all of you.  What fun!  I wanted to make every single bar, cake, soup and bread recipe on the Fearless Homemaker!  Unfortunately, between working full time, raising two young kiddos and having laundry that really needed to be done I could only make one recipe.  My sweet tooth won over (yet again) and I choose to make the Caramel Nutella Crumb Bars.   Sweet, sweet HEAVEN in a bar I am telling you.  Simple ingredients, quick assembly and delicious outcome.  What could be better?  Nothing.  Absolutely nothing.  So grab your butter, your Nutella and a can of sweetened condensed milk and mix up a batch of these bars ASAP.  It will be well worth it.  And then cruise on over to visit Amy at the Fearless Homemaker to say hi and grab a few more recipes from her fabulous, treasure of a blog!
Caramel Nutella Crumb Bars
(recipe from the Fearless Homemaker)
Crust and Topping Ingredients -
2 Sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
2 1/2 cups flour
Filling Ingredients -
4 Tablespoons unsalted butter
1 Tablespoon light corn syrup
1/4 cup brown sugar, packed
1 14oz. can sweetened condensed milk
1/2 cup Nutella
Directions -
1. Preheat oven to 350 degrees F.  Line a 9x13 baking pan with parchment paper and set aside.
2. Cream together 2 sticks of butter,  granulated sugar and salt until light and fluffy. Add in vanilla extract.  Slowly add in 2 1/4 cups flour until dough is smooth and flour is fully incorporated. 
3. Press 3/4 dough evenly into the bottom of the prepared pan.  Place into refrigerator while you make the filling and crumb topping of the bars.
4.  Add the remaining  1/4 cup of flour to the dough.  The dough will become crumbly and coarse.  Be careful not to over mix the dough at this point. Set crumble topping aside.
5. Spread 1/2 cup nutella evenly over chilled crust.  If need be heat nutella slightly to allow for easier spreading.
6. To make the filling use a medium size saucepan to combine 4 Tbsp butter, corn syrup, brown sugar and sweetened condensed milk.  Heat saucepan over medium-low heat, whisking occasionally until mixture comes to a simmer.  Now bring mixture to a boil and  whisk constantly for about 10 minutes so that it thickens in texture and darkens in color.  Remove from heat once you have a darkened and thickened sauce and cool for about 6-10 minutes.  Pour caramel sauce over nutella layer and then sprinkle crumble topping over the caramel layer.
7.  Bake for 30 minutes or until the filling is a dark caramel color and bubbling lightly.  Cool on a wire rack for at least 15 minutes before cutting into squares.  Share and enjoy! :-)
Happy Caramel Nutella Crumb Bars Baking!


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