Raspberry & Nutella Bread Rolls

Raspberry & Nutella Bread Rolls

I’ve been dreaming about making these Raspberry & Nutella Bread Rolls for a while. They are made from soft enriched bread dough that I’ve filled with Nutella and fresh raspberries. The sweet chocolate goes so well with the fruity raspberries, it’s a combination I’ve had on toast many times before and really enjoyed! The process is similar to making cinnamon rolls, just the filling is different – but no less delicious! They’re amazing warm fresh from the oven, or you can reheat them later and have them with ice cream.

Jump straight to the recipe!

I started by putting the plain flour, fast action yeast, salt and sugar in a large bowl, then stirred them together.

In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract. I let the mixture cool for 5 minutes, then whisked the egg into it.

I poured the milk mixture into the flour mixture and brought everything together into a sticky dough.

To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes. Then I placed it in a covered oiled bowl to rise for 1 hour.

 

When it had risen, I rolled it out to a size of about 40 x 30cm (16 x 12″). I spread the Nutella over it, then added the raspberries which I cut in half.

I rolled the dough into a sausage shape and used a sharp knife to cut it into equal pieces, marking out the pieces before I cut with a ruler.

I covered them again and left them to rise for an hour.

They baked on 180C Fan/200C/350F/Gas Mark 4 for 20-25 minutes, until golden brown.

Raspberry & Nutella Bread Rolls

For extra yummyness I drizzled warm Nutella over the Raspberry & Nutella Bread Rolls, and sprinkled on some freeze dried raspberries.

Raspberry & Nutella Bread Rolls

The Raspberry & Nutella Bread Rolls were so tasty! Especially warm from the oven! The bread was super soft, and the sweet Nutella and juicy raspberries were so perfect together.

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Life Diet Health and The Not So Creative Cook.

5 from 4 votes
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Raspberry & Nutella Bread Rolls

Servings 12

Ingredients

For the dough

  • 550 g Strong white bread flour
  • 1 Sachet Fast Action yeast (7g)
  • 4 tbsp Caster sugar
  • 1/4 tsp Salt
  • 285 ml Semi skimmed milk
  • 75 g Butter or baking spread
  • 1 Egg large
  • 1 tsp Vanilla extract

For the filling

  • 200 g Nutella
  • 200 g Fresh raspberries

For decoration (optional)

  • 1 heaped tbsp Nutella warmed in the microwave for 30 seconds
  • 2 tsp Freeze dried raspberries

Instructions

  1. Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together

  2. In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract. Let the mixture cool for 5 minutes or until lukewarm, then whisk the egg into it

  3. Pour the milk mixture into the flour mixture and bring everything together into a sticky dough

  4. Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment

  5. Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size

  6. Roll out the risen dough into a rectangle measuring roughly 40 x 30cm (16 x 12").

  7. Spread the Nutella over it, then cut the raspberries in half and add them on top of the Nutella

  8. Roll the dough into a sausage shape from the longest side, used a sharp knife to trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick

  9. Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and a tea towel and leave them to rise for 1 hour

  10. Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4

  11. Bake the rolls for 20-25 minutes, until golden brown

  12. Drizzle with warm Nutella and sprinkle over the freeze dried raspberries if using

  13. Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be frozen without the decoration

You can find more of my Bread recipes by clicking here!

Raspberry & Nutella Bread Rolls

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Nutella Bueno Cheesecake (No Bake)

Nutella Bueno Cheesecake (No Bake)

I love to bake and create new recipes with Nutella and it seems you do to! It is one of the most popular ingredients on my blog! So to add to my ever growing list of Nutella recipes, I have created this Nutella Bueno Cheesecake for you to enjoy. I’ve made sure there’s plenty of Nutella in the cheesecake filling so the flavour really comes through, then I’ve drizzled pure Nutella on top, followed by whipped cream and finally some yummy Kinder Bueno chocolates! It’s also a really easy no bake recipe too, so if you’ve made any of my other no bake cheesecakes before then you’ll know how simple this is. And if you haven’t made one yet, then give this one a try and find out! If you like this recipe you’ll love my Nutella Bueno Cupcakes and my Nutella Cheesecake Blondies too!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, Nutella and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

 

The next day I removed it from the tin, and warmed the Nutella in the microwave. Then I piped it all over the cheesecake.

 

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the Kinder Bueno chocolates around the cheesecake on top of the whipped cream. I added some sprinkles too!

Nutella Bueno Cheesecake

The Nutella Bueno Cheesecake was so yummy and full of Nutella flavour!

Nutella Bueno Cheesecake

I had two slices in one day and my friends gobbled the rest up!

   

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes and Bake Of The Week hosted by Casa Costello.

5 from 4 votes
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Nutella Bueno Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 600 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 g Nutella
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Nutella
  • Kinder Bueno chocolates
  • Sprinkles/Chopped hazelnuts optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Nutella and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, warm the Nutella for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Kinder Bueno chocolates on top of the cream, then add some sprinkles or chopped hazelnuts if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Nutella – I just love their product!

You can find more of my Cheesecake recipes by clicking here!

Or check out my other Nutella recipes…

Nutella Cake Nutella Cheesecake Blondies
Nutella Cake Cherry & Nutella Chocolate Cake Nutella Cheesecake Blondies
Nutella Bueno Cupcakes
Nutella Bueno Cupcakes

Nutella Bueno Cheesecake

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Nutella Cheesecake Blondies

Nutella Cheesecake Blondies

This recipe for Nutella Cheesecake Blondies is a combination of the blondie mix from my Jammie Dodger Blondies and the cheesecake mix from my Baileys Cheesecake Chocolate Brownies – except with Nutella in the cheesecake instead of Baileys! I’ve been thinking about it for ages and I was so excited to make it as I love blondies, I love cheesecake and I love Nutella! So all three delicious elements are combined into one totally yummy treat. They are absolutely scrumptious, perfectly gooey and moist, and rather addictive too!

Jump straight to the recipe!

To make the Nutella cheesecake filling I mixed together the full fat cream cheese, caster sugar, egg and Nutella.

For the blondie batter, I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in. I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

 

Next I added the flour, and I poured about two third of the mixture into a lined tray bake tin. Then I poured the cheesecake mixture on top. Then I poured the rest of the blondie mix on top in blobs, and I used a butter knife to swirl the mixture around.

I then baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes. I left it to cool completely before cutting into squares.

Oh my, the Nutella Cheesecake Blondies were absolutely divine!

They did not stick around for long, and no wonder, creamy Nutella cheesecake and moist blondies mmmm…

Nutella Bueno Cupcakes Nutella Cake
Nutella Bueno Cupcakes Cherry & Nutella Chocolate Cake Nutella Cake
Nutella Bueno Cheesecake
Nutella Bueno Cheesecake (No Bake)

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and From Lathi’s Kitchen.

5 from 2 votes
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Nutella Cheesecake Blondies

Servings 12

Ingredients

For the Nutella cheesecake

  • 300 g Full fat cream cheese
  • 100 g Nutella
  • 1 Egg large
  • 65 g Caster sugar

For the blondie batter

  • 200 g Butter
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Nutella with a hand whisk or electric hand whisk until smooth

  3. Melt the butter with the golden caster sugar in a pan on a low heat

  4. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  5. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  6. Add the flour and whisk it in

  7. Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs

  8. Using a butter knife, swirl the mixture around a bit, then bake it for 35 minutes

  9. Leave it to cool completely before cutting into squares

  10. Store in the fridge and eat them within 3 days

You can find more of my Traybake recipes by clicking here!

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Popcorn Recipes for Movie Night

Popcorn Recipes for Movie Night

One of my main hobbies after baking is watching movies, I actually did Film & Media at university and I love going to the cinema as well as watching movies at home. Of course, a trip to the cinema or a movie night at home would not be complete without some delicious popcorn to snack on! I love munching away at a warm crispy bag of popcorn when I’m in the cinema, but sometimes the sweet or salty options can get a bit boring. Thankfully, when I’m at home I can get creative and make the popcorn any flavour I want. I’m sharing three of my favourite popcorn recipes for movie night with you in this post, and there is something to suit everyone’s tastes!

To make the popcorn recipes for movie night, I used the Russell Hobbs Popcorn Maker which I was sent by JD Williams. I’ve always thought of them as a clothing and sportswear shop, but they also sell a great variety of small kitchen appliances too! Usually I make popcorn in a pan with a bit of oil, and the wait while it heats up can be quite boring. I’m stood there watching it like a hawk and waiting for it to start popping for what seems like an eternity when all I want to do is get my popcorn and put my movie on!

Well, the Russell Hobbs Popcorn Maker impressed me so much with how quickly and easily I had a warm freshly popped snack ready to eat. All I did was scoop up some popcorn kernels with the provided measuring spoon, pour them into the popcorn maker, place the lid on and flick the switch. In under one minute I had a bowl full of popcorn! I couldn’t believe how fast it was! You could literally do this in an advert break. If you want to flavour the popcorn, you’ll need a bit more time, but it’s still a really quick process and you’re saving time in the long run. It’s also better for you as you don’t need any oil, the corn is air popped, so if you’re watching calories you have control over this as you only need to count the flavours and topping you add afterwards.

Cheesy Nacho Popcorn

Cheesy Nacho Popcorn

 

To make the Cheesy Nacho Popcorn I used my food processor to whizz up the nacho crisps until they were crumbs. I poured the butter onto the fresh popcorn and stirred it in, then added the crumbs and stirred so they stuck to the popcorn. I tipped the popcorn out on a lined baking tray and sprinkled cheese all over the top. It went into the over for 10-15 minutes until the cheese was melted. I served it with classic nacho dips – guacamole, sour cream and salsa.

My boyfriend absolutely loves this savoury option and wolfs it down every time. It’s a fantastic salty and cheesy choice for savoury lovers, plus it’s fun and tasty to get to dip your popcorn!

Cheesy Nacho Popcorn

5 from 4 votes
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Cheesy Nacho Popcorn

Servings 2

Ingredients

  • 50 g Popcorn kernels
  • 80 g Cheese flavour nacho crisps
  • 50 g Butter melted
  • 25 g Cheddar cheese grated
  • Dips (sour cream, guacamole, salsa) To serve

Instructions

  1. Use your popcorn maker to pop the popcorn kernels

  2. Use a food processor to turn the nacho crisps into crumbs, or bash them up in a bowl with  a rolling pin

  3. Stir the melted butter into the fresh popcorn until fully coated

  4. Add the nacho crumbs and stir in, the butter will make the crumbs stick to the popcorn

  5. Arrange the popcorn on a lined baking tray and top with the cheese

  6. Bake on 180C Fan/200C/400F/Gas Mark 5 until the cheese has melted (check after 10 minutes)

  7. Serve immediately with dips

Eton Mess Popcorn

Eton Mess Popcorn

To make the Eton Mess Popcorn I placed the fresh popcorn into a large bowl, I added all of the ingredients and mixed it together. Super easy!

Eton Mess Popcorn

This is a great option for summer time and I love coming across the chunks of meringue or white chocolate amongst handfuls of this sweet popcorn.

5 from 4 votes
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Eton Mess Popcorn

Ingredients

  • 50 g Popcorn kernels
  • 6 Meringue Nests Broken up
  • 200 g White chocolate chips or chunks
  • 180 g Dried Strawberries optional
  • 20 g Freeze dried strawberries
  • 2 tbsp Icing sugar or more if desired

Instructions

  1. Use your popcorn maker to pop the popcorn kernels

  2. Sieve the icing sugar over the popcorn and stir in

  3. Add the meringue, white chocolate and both dried strawberries, mix them in until you have an even distribution

  4. Serve immediately. Leftovers can be stored in an air tight container

Nutelle Popcorn

Nutella Popcorn

To make the Nutella Popcorn I put the ingredients in a pan on low heat until they melted together and the sugar dissolved. Then I brought it to the boil for 5 minutes. I stirred it into the fresh popcorn until it was fully coated.

I spread the popcorn out onto a lined baking tray and put it in the oven for 20 minutes until it was dry and crispy.

Nutelle Popcorn

To serve, I topped the popcorn with a drizzle of warm Nutella – divine!

5 from 4 votes
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Nutella Popcorn

Ingredients

  • 50 g Popcorn kernels
  • 95 g Light brown sugar
  • 100 g Butter
  • 140 g Nutella
  • 1 tsp Vanilla extract
  • 2 tbsp Nutella warmed, for drizzling

Instructions

  1. Use your popcorn maker to pop the popcorn kernels

  2. Put the Nutella, butter and sugar in a pan on low heat until they melted together and the sugar dissolved. Then bring to the boil for 5 minutes, keep stirring as it boils

  3. Take off the heat, add the vanilla, then stir the mixture into the fresh popcorn until it is fully coated

  4. Bake on 180C Fan/200C/400F/Gas Mark 5 for 20 minutes until the popcorn has dried out and gone crispy 

  5. Drizzle over the warm Nutella right before serving. Store leftovers in an air tight container

    

I’m linking this post up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Got to be Gluten Free hosted by Glutarama and Fiesta Fridays hosted by The Not So Creative Cook.

NB. This is a sponsored post, all opinions are my own

   

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Nutella Cake

Nutella Cake

I recently posted some Nutella Bueno Cupcakes and they have been very popular, so it inspired me to go bigger and make this giant Nutella cake! It’s made up of three layers of chocolate and hazelnut sponge, sandwiched together with Nutella buttercream, topped with more Nutella buttercream, chopped hazelnuts, chocolate sprinkles and Kinder Bueno mini pieces. It’s a Nutella lover’s dream and would make an amazing birthday cake for the Nutella fan in your life!

Jump straight to the recipe!

To make the sponge I creamed together the butter and sugar, then I added the eggs bit by bit and whisked them in, followed by the vanilla. I then whisked in the self raising flour, baking powder and cocoa powder.

I folded in the chopped hazelnuts, you can omit these if you wish, but they do add that nutty flavour to the cake that reminds you of Nutella.

Then I poured the mixture into three lined and greased 8″ sandwich tins.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for around 25 minutes, until a skewer inserted in the middle came out clean. I let them cool completely.

To make the buttercream I started by creaming together the butter and icing sugar.

Then I added the Nutella, and a splash of milk, and mixed until it came together.

I stacked the sponges up on the cake stand, piping buttercream between each layer using a piping bag and my Jem 1E star nozzle.

Nutella Cake

For the final decoration, I spread some buttercream over the top of the Nutella Cake, then piped rosettes all around the edge. In the centre I sprinkled the chopped hazelnuts, then the chocolate strands. I placed Kinder Bueno pieces all around the edge.

Nutella Cake

I served this Nutella Cake at a party and it was a huge hit, it got completely demolished! The Nutella buttercream is so good I could eat it with a spoon!

Nutella Bueno Cupcakes Nutella Cheesecake Blondies
Nutella Bueno Cupcakes Cherry & Nutella Chocolate Cake Nutella Cheesecake Blondies
Nutella Bueno Cheesecake
Nutella Bueno Cheesecake (No Bake)

5 from 5 votes
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Nutella Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or Baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 2 tsp Vanilla extract
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tsp Baking Powder
  • 75 g Chopped hazelnuts

For the buttercream

  • 300 g Butter or Baking spread
  • 600 g Icing sugar
  • 400 g Nutella
  • 1/2 tbsp Milk

For decoration

  • 50 g Chopped hazelnuts
  • Chocolate strand sprinkles
  • 12 Kinder Bueno mini pieces

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the vanilla extract

  5. Then whisk in the self raising flour, baking powder and cocoa powder

  6. Finally, fold in the chopped hazelnuts with a spatula or wooden spoon

  7. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  8. Bake them for around 35 minutes, or until a skewer inserted in the middle comes out clean. Then remove them for the tins carefully and let them cool completely on a cooling rack

  9. To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk

  10. Then add the Nutella and mix it in, then add the milk, it should be smooth with no lumps. You can then put it in a piping bag fitted with a star nozzle
  11. Stack the sponges up on your plate or cake stand, piping buttercream between each layer. Start by going around the edges of the sponge, then fill in the middle

  12. When you get to the last layer, use a spatula to spread buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  13. Sprinkle the chopped hazelnuts in the centre, then add the chocolate strands. Finally place the Kinder Bueno mini pieces all around the edge

  14. Store leftovers in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

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Nutella Bueno Cupcakes

Nutella Bueno Cupcakes

You are probably familiar with the deliciousness of Nutella, and the world of epic dessert possibilities that have been created using this yummy spread. Whilst I wouldn’t turn any of these down, I have to say my favourite way to enjoy Nutella is simply in buttercream form on top of a light sponge. These Nutella Bueno Cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these Nutella Bueno Cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!

Jump straight to the recipe!

I started by creaming together the butter and caster sugar.

Then I added the eggs and whisked them in, then mixed in the cocoa powder and self raising flour.

I separated the mixture between 12 muffin cases lining a muffin tray.

The cupcakes baked on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes.

To make the Nutella buttercream I mixed together the butter and icing sugar until smooth, then I mixed in the Nutella and the milk. I put it into a piping bag with a star nozzle and piped it onto the cupcakes.

     

I topped them with mini Bueno pieces and chocolate strand sprinkles.

Nutella Cupcakes

These Nutella Bueno Cupcakes are my idea of Nutella heaven! The sponge is lovely and light, and it’s the perfect vehicle to deliver the yummy Nutella buttercream. My only dilemma is do I eat the Bueno piece first, or save it till last?!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme and Bake of the Week hosted by Casa Costello.

Subscribe to my YouTube channel for more recipe videos like this!

 

5 from 5 votes
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Nutella Bueno Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 1 tbsp Milk

For the decoration

  • 12 Kinder Bueno Mini Pieces
  • Chocolate sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases

  2. To make the cupcake sponges, start by creaming together the butter and caster sugar

  3. Add the eggs and whisk them in one at a time, then whisk in the cocoa powder, baking powder and self raising flour

  4. Divide the mixture between the 12 cupcake cases

  5. Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean

  6. To make the Nutella buttercream mix together the butter and icing sugar until smooth, then mix in the Nutella and the milk. Put it into a piping bag with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon

  7. Top them with mini Bueno pieces and chocolate strand sprinkles

You can find more of my Cupcake recipes by clicking here!

Or check out my other Nutella recipes…

Nutella Cake Nutella Cheesecake Blondies
Nutella Cake Cherry & Nutella Chocolate Cake Nutella Cheesecake Blondies
Nutella Bueno Cheesecake
Nutella Bueno Cheesecake (No Bake)

 

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Pancakes with Caramelised Bananas & Homemade Nutella

Pancakes with Caramelised Bananas & Homemade Nutella

It’s nearly Pancake Day and I’ve really been enjoying testing out new pancake recipe ideas in preparation, if you haven’t already, check out my Oreo Pancakes with Raspberries & Creme Fraiche recipe from last week. Nutella is amazing stuff, but it has been getting a bad rep recently due to the high sugar levels and the fact it contains palm oil. I can’t say I’ll never eat or bake with it again, but it’s certainly made me more aware of what’s in it. I was so impressed with how good this homemade ‘nutella’ tasted! I’ll definitely make it again, and it tasted great with these pancakes and caramelised bananas!

Jump straight to the recipe!

I started by making the nutella style sauce. The amount makes enough  for two servings, so feel free to double or triple it depending on how many people you’re cooking pancakes for. In my NutriBullet I blitzed together 50g hazelnuts, 2 tbsp maple syrup, 3 tbsp almond milk and 1 tbsp cocoa powder until smooth.

To caramelise the bananas I put 75g caster sugar in a frying pan and when it started to melt I added 2 sliced up bananas. When the caramel went golden, I flipped the slices over to cover both sides in the caramel, then turned off the heat while I made the pancakes.

For the pancake batter I whisked together 50g wholemeal plain flour, 235g plain flour, 2 eggs and 570ml almond milk using my Joseph Joseph Whiskle, which is a 2 in 1 whisk with a bowl scraper attached.

I heated up a frying pan on a medium heat and put a little butter in to grease it, then added the batter using a ladle to measure it out. I cooked on both sides until golden brown.

To serve the pancakes I folded them in half, added some of the caramelised bananas and dollops of the Nutella style sauce, then a big blob of creme fraiche (I used a half fat version) in the middle and then sprinkled over some chopped toasted hazelnuts to finish.

I’d never had caramelised bananas before and they were absolutely delicious! Mixed with the sweet chocolate sauce, crunchy hazelnuts and creamy creme fraiche they were the perfect topping for these pancakes. We had this for breakfast on a weekend and it was quick and easy to make, with such a satisfying result!

NB. I was sent both the NutriBullet and the Joseph Joseph Whiskle for free, all opinions are my own.

        

I’m linking this up with Cook Blog Share hosted this week by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Simple & In Season hosted by Feeding Boys, as it’s pancake season! (That counts, right?!)

Pancakes with Caramelised Bananas & Homemade Nutella

Ingredients

For the homemade 'nutella' style sauce

  • 50 g Whole hazelnuts
  • 2 tbsp Maple syrup
  • 3 tbsp Almond milk or other milk
  • 1 tbsp Cocoa powder

For the caramelised bananas

  • 2 Bananas sliced
  • 75 g Caster sugar

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 570 ml Almond milk or other milk
  • 235 g Plain flour
  • 50 g Wholemeal plain flour
  • 2 Eggs large

For serving

  • A handful of Chopped toasted hazelnuts
  • 150 ml Creme Fraiche

Instructions

  1. For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, almond milk and cocoa powder until smooth

  2. To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

  3. For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and almond milk

  4. Heat up a frying pan on a medium heat and put the oil in to grease it, then add the pancake batter using a ladle to measure it out

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve the pancakes warm, folded in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts

You can find more of my Dessert & Pancake recipes by clicking here!

Cherry & Nutella Chocolate Cake: GBBO The Final!

Cherry & Nutella Chocolate Cake: GBBO The Final!

The Great British Bake Off series 7 came to an end last week, and it really was the end of an era as it was the last time the show will be aired on the BBC. Of course, none of the bakers or presenters knew that at the time of filming. Our three finalists were Candice, Andrew and Jane. Candice has been well known throughout this series for making elaborate bakes themed around her family, she’s won star baker three times and is this year’s lipstick queen! Jane won star baker on week one, and has had quite a few ups and downs since then. Andrew has been known for his technical approach to baking, and has won star baker twice.

Jump straight to the Cherry & Nutella Chocolate Cake recipe!

The theme of the final was royal and the signature challenge was to make a three layered filled meringue crown, family sized and decorated. Paul said the bakers have struggled with meringue in the past so he wanted to see how they did again. Jane’s meringue crown was filled with blueberry compote, raspberry and strawberry compote and nectarines. It had quite a simple appearance, and Paul said it had to be perfect because of this. Apart from her blueberry compote being slightly runny, her bake went well. Mary gave it plenty of praise while Paul stayed quiet as he was happily eating it all! He gave her a double Hollywood handshake!

Andrew used muscavado sugar in his meringue, which meant there was a higher risk of his meringue cracking. He made it in the shape of the Queen’s jubilee crown and filled it with pecan praline, layered it with blackberry fool and made cassis jelly ‘jewels’. He struggled with his pecan praline as it stuck to his baking paper, but he had a good bake. The judges felt that his praline was too sweet and overpowered the meringue, and that the fool wasn’t tart enough. They enjoyed his meringue and cassis jelly.

Candice made two different types of meringue, one with caster sugar and one with golden caster sugar. Her crown was filled with prosecco soaked strawberries, mango curd, and glittered fruit and nuts. One top was a tiny tiara style crown. The judges thought it looked impressive and that it had great texture and flavour, she got a Hollywood handshake too!

This week’s technical gave the bakers nowhere to hide. It was to make a Victoria Sponge, but without a recipe. They also had to make the buttercream and jam for the filling, again without a recipe. This is pretty straightforward for people who bake a lot, but the bakers were really feeling the pressure so were bound to make mistakes. I did think it was a little simple, and they could have challenged them more.

Jane made the mistake of weighing her eggs in the shells, so she had far too much mixture. Both Jane and Candice made their sponge with the all in one method, while Andrew used the creaming method. Candice made the raspberry jam seedless, which Mary didn’t like. Jane came third due to using too much mixture, Candice was second as her buttercream was grainy, and Andrew won the technical!

The showstopper challenge was to make a picnic fit for a Queen, this had to include: 1 chocolate celebration cake, 12 puff pastry sausage rolls, 12 mini quiches, 12 savoury scones and 12 fruit and custard tarts – 49 items in total! Mary said that even though the bakers had 5 hours to make everything, they still needed good time management. Paul wanted every item to be suitable to serve to the Queen herself.

Candice made a chocolate, orange & cardamom cake, bacon, mushroom & black pudding sausage rolls, manchego & olive scones, salmon & asparagus quiches and rhubarb & custard tarts. The pastry on her tarts did catch, but they still looked good and she avoided a soggy bottom! She also made cute pig faces on her sausage rolls which was a nice touch, and her puff pastry was well cooked. Her quiches were crispy and full of salmon. Her scones didn’t taste of cheese as the olives overtook the flavour. Paul loved her chocolate cake, and Mary thought it was a great cake for a picnic.

Andrew made smoked cheddar & paprika scones, sausage & chorizo rolls, sweet potato, goats cheese & caramelised onion quiches, strawberry & pistachio tarts and a chocolate cake featuring chocolate shards. He had an extremely detailed Excel spreadsheet which had every 5 minutes of the challenge planned to keep him on track. He also used family recipes to ensure success. Andrew added a sugar glaze to his fruit tarts which unfortunately soaked through and made the pastry soggy. His sausage rolls tasted good but he had raw pastry. Mary loved the appearance of his scones, but couldn’t taste any cheese. His quiches were crispy and tasted delicious according to Paul. His chocolate cake looked great and Paul felt the same about the taste of it.

Jane made red fruit and elderflower tarts, butternut squash & parmesan scones, apple & thyme rolls, salmon & prawn quiches and a chocolate cake decorated with a chocolate collar. Jane was flapping quite a lot as she seemed unorganised. Her chocolate collar did not set so she had to cover her cake in buttercream and glitter instead. Her sausage roll had raw pastry, but tasted good. Mary really enjoyed her quiches and fruit tarts. Neither Mary or Paul could taste the butternut squash in her scones. The judges did enjoy her chocolate cake and said it was light and soft, and loved the cherry and cream surprise in the middle.

And the winner was… Candice! She certainly deserved it as her bakes were the best in this episode. She was who I wanted to win as I felt she deserved it overall from the quality of her bakes throughout the series, even though the judges don’t take that into account on the final day. It was quite emotional as she talked about what winning meant to her. I’m looking forward to seeing what she does next!

I started by greasing and lining three 9″ sandwich tins.

Then I creamed together caster sugar and butter.

I added eggs, mixing them in two at a time.

Then I mixed in self raising flour, cocoa powder and milk.

I divided the mixture into the tins, I always make a hole in the middle of the batter to try and stop it from doming too much in the middle.

They baked on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes, then I left them to cool fully.

I made the nutella buttercream by mixing together butter and icing sugar, then I added Nutella and milk. and mixed it until it was smooth.

Next I made the cream filling by whipping up double cream, then mixing in mascarpone cheese

I started stacking up the cakes, I spread half of the cream mixture onto the first layer.

Then I spread half a jar of cherry jam on top.

I stacked up the next layer of cake, then spread the rest of the cream layer on, followed by the rest of the cherry jam.

I then added the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife.

Then I put the rest of the Nutella buttercream in a piping bag and piped two rows of rosettes around the edge of the cake. I used a Wilton Number 6B Open Star tip for this effect. Also, I filled the middle with some Dr Oetker chocolate strand sprinkles.

I took 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture from them as I could. I then rolled half of each cherry in edible gold glitter and arrange them around the Cherry & Nutella Chocolate Cake.

The Cherry & Nutella Chocolate Cake was ready for a celebration! I took it along to my friend’s 30th birthday party for the guests to enjoy. This Cherry & Nutella Chocolate Cake would be perfect for a birthday or any other time you need a showstopping cake!

The Cherry & Nutella Chocolate Cake was so yummy and if I do say so myself it’s one of the best cakes I’ve ever made! The sponge was lovely and moist, and the fresh cream and cheese filling was the perfect balance against the sweet chocolate and Nutella buttercream. I adore kirsch soaked cherries so they were a tasty bonus for me.

Cherry & Nutella Chocolate Cake

Servings 12

Ingredients

For the sponges

  • 520 g Butter or baking spread
  • 520 g Caster sugar
  • 9 Eggs large
  • 400 g Self raising flour
  • 120 g Cocoa powder
  • 2 tbsp Milk

For the buttercream

  • 300 g Icing sugar
  • 150 g Butter or baking spread
  • 200 g Nutella
  • 1 tsp Vanilla extract
  • 2 tbsp Milk

For the filling

  • 250 ml Double cream
  • 250 g Mascarpone
  • 1 jar of Cherry Jam

For decoration

  • 10 Kirsch soaked cherries
  • Gold edible glitter
  • Dr Oetker chocolate strand sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4. Grease and line three 9 inch sandwich tins

  2. Cream together the caster sugar and the butter

  3. Add the eggs, mixing them in two at a time

  4. Mix in the self raising flour, cocoa powder and milk

  5. Divide the mixture into the tins and bake it for 35 minutes, then leave to cool fully

  6. Make the nutella buttercream by mixing together the butter and the icing sugar, then add the Nutella, the milk and vanilla extract. Mix until smooth

  7. Make the cream filling by whipping up the double cream, then mixing in the mascarpone cheese

  8. Start stacking up the cakes. Spread half of the cream filling onto the first layer, followed by half a jar of the cherry jam on top. Do the same with the second layer of cake

  9. Add the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife

  10. Put the rest of the Nutella buttercream in a piping bag fitted with a Wilton Number 6B Open Star Tip and pipe two rows of rosettes around the edge of the cake. Fill the middle with the chocolate strand sprinkles

  11. Take 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture as possible. Then roll half of each cherry in edible gold glitter and arrange them evenly around the cake

You can find more of my Cake recipes by clicking here!

Or check out my other Nutella recipes…

Nutella Cake Nutella Bueno Cupcakes Nutella Cheesecake Blondies
Nutella Cake Nutella Bueno Cupcakes Nutella Cheesecake Blondies
Nutella Bueno Cheesecake
Nutella Bueno Cheesecake (No Bake)

Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

Jump straight to the recipe!

I started by dicing up fresh strawberries, then I added flour and mixed in, to ensure they wouldn’t sink when baking.

In a large bowl, I stirred together self raising flour, baking powder and cinnamon.

I added almond milk (or you can use regular milk), melted butter and eggs.

I gently folded in the strawberries and caster sugar.

The mixture divided between 23 cupcake cases.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together butter and icing sugar.

I then added Nutella, double cream and vanilla extract.

Strawberry Cupcakes with Nutella Buttercream

Using a piping bag, I piped it onto the Strawberry Cupcakes with Nutella Buttercream and sprinkled some pink heart sprinkles on top. The Strawberry Cupcakes with Nutella Buttercream are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.


Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

For the cupcakes

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs large
  • 285 g Caster sugar

For the buttercream

  • 300 g Icing sugar
  • 200 g Nutella
  • 150 g Butter
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases

  2. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  3. Stir together the flour, baking powder and cinnamon
  4. Add the almond milk (or you can use regular milk), melted butter and eggs
  5. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  6. Bake them for 25 minutes until golden brown, then leave them to cool

  7. To make the buttercream, mix together the butter and icing sugar

  8. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

You can find more of my Cupcake recipes by clicking here!

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Banana Syrup Cake with Nutella Buttercream

So this delicious moist cake was both a great way to use up some leftovers, and a fantastic way to feed my Nutella addiction! Ever since I made the Nutella Stuffed Cookies I have been wanting to make a Nutella buttercream. I had two going brown bananas lying around – I’m one of those people who will not eat a banana that has any brown marks on it at all! And I knew Nutella and banana go perfectly together after eating many a pancake covered in them both. I added the syrup to make the cake extra moist.

I creamed together 240g butter, 200g light brown sugar and 140g caster sugar. The light brown sugar adds a delicious caramel flavour to the sponge. You could also use light muscovado sugar.

I whisked in 2 eggs and 1 tsp vanilla extract, then added 2 large mashed bananas (or 3 smaller bananas) and mixed in carefully.

Finally I folded in 300g self raising flour and 1 tsp baking powder. I poured the mixture into a lined square baking tray.

I baked on 180C/350F/Gas Mark 4 for about 25 minutes. The cake was starting to brown quite a lot, so I turned the oven down to 150C/300F/Gas Mark 2 and baked for another 20 minutes.

About 5 minutes before the cake came out of the oven, I gently heated 150g golden syrup and 50g butter on a low heat until combined.

I skewered the cake all over to make small holes. I spooned over the syrup mixture while the cake was warm, then left it to soak in.

Making the Nutella buttercream was guess work for me. I added a bit more butter, Nutella and finally cream cheese to get a consistency I was happy with. I ended up using 235g icing sugar, 115g Nutella, 70g butter and 3 heaped tsp cream cheese for the buttercream. Because of the Nutella, it is quite an oily mixture, but damn, it tasted good!

I spread the Nutella buttercream over the cake with a palette knife, and sprinkled roasted chopped hazelnuts over the top. I bought these ready prepared in a packed from the supermarket, as it’s a huge time saver.

 

Wow this cake was moist! It literally melted in my mouth. It’s a decadent explosion of banana, nuts, chocolate and syrup. The flavours all blend together perfectly. As I cut the cake into squares it was quite a messy job with cake going everywhere, safe to say I made short work of any crumbs! Admittedly the addition of golden syrup does push this cake to the high levels of sweetness, I think the cake would be great without it too if your sweet tooth isn’t as strong.

 

I am entering this bake into this month’s Credit Crunch Munch, ran by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, and this month hosted by Sian at Fishfingers For Tea. I’m submitting this recipe because I used bananas that had gone brown and would have otherwise been thrown away, and all of the ingredients (except the Nutella!) were already in my kitchen.