Nutella Hot Chocolate

Nutella Hot Chocolate - Candy Coated Culinista

Nutella Hot Chocolate – Candy Coated Culinista

I have been meaning to make this recipe for about a week now, but things just keep getting in the way. I learned last night as I was just about to prepare my drinkable dessert, that February 5th was apparently Nutella Day. Happy belated Nutella day everyone.

Yield/Serving: 2
Prep Time: 5 min.
Difficulty level is: Easy

Hot Chocolate
• 3 cups 2% milk
• 1/2 cup nutella
• 2 tbsp chocolate syrup
Whipped Topping
• ½ cup heavy cream
• 2 tsp Kahlua, coffee liqueur
• Bittersweet Chocolate

Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the nutella and chocolate syrup and combine until frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream along with Kahlua until firm.
4. Top with whipped cream and grate bitter sweet chocolate overtop.

Please Enjoy

My thoughts
This ended up being dessert as I found this terribly sweet. Mr. C. told me though that it wasn’t sweet at all. For those who find this sweet like me, you can add some boiling water into the mixture to lessen the sweetness. This tasted like the perfect combination of hot chocolate and Nutella. I really liked the addition of my Kahlua Whipped cream with bittersweet chocolate shavings. It really classed up this drink and felt like I bought it from a fancy coffee shop.

Valentine’s Day Nutella & Almond Croissants

Nutella & Almond Croissants - Candy Coated Culinista

Nutella & Almond Croissants – Candy Coated Culinista

Valentine’s Day is coming up and I have my home prepared menus all ready to go. Mr. C. and I are going out for Valentine’s Day but I still wanted to make us a homemade meal, even if I was a week early. This is a simple recipe to start off the day with a little more of a romantic feel than the usual fruit and cereal. My picture was included in the Valentine’s Day Food Newtork Canada Cooking Club Challenge gallery.

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

• 6 croissants
• ¼ cup toasted sliced almonds
• ¼ cup nutella

1. Preheat oven to 350°F.
2. Slice into croissant but not all the way through. (like a hot dog bun)
3. Spread nutella and sprinkle almonds inside.
4. Close up the croissant and place on a baking sheet.
5. Bake for 5 minutes.

Please Enjoy

Cinque Sapori Pizza & Caramelized Banana Wal-Nutella Dessert Pizza

Cinque Sapori Pizza & Caramelized Banana Wal-Nutella Dessert Pizza - Candy Coated Culinista

Cinque Sapori Pizza & Caramelized Banana Wal-Nutella Dessert Pizza – Candy Coated Culinista

Sometimes I find myself being a highly suggestible person. In life I am largely un-swayed and firm in my beliefs and thoughts. Granted I am always willing and open to new ideas I may have just not thought of yet. However when it comes to visual things I see a picture and I feel compelled to try it, make it, re-vamp it and use it as a jumping point for something creative and artistic. I don’t know what it is but I have always been this way and still am a very visual person. I will look at something and get an emotional feeling from it immediately telling me I either like it, hate it or “how can I C.C. this up”. When I received the November issue of Chatelaine there was a pizza on the cover, and when I saw all the great toppings and how mouth-watering it looked, I knew I was making pizza. I started the process of researching how to make dough when the following week the cooking challenge was pizza. It’s lovely when things come together like this. So I started on my pizza journey. Click here to see my photo in their gallery.

Pizza dough recipe from Chatelaine

Yield/Serving: 4
Difficulty level is: Easy

• 2 cups all-purpose flour
• 8g pkg quick-rise instant yeast
• 1 tbsp olive oil
• ¾ tsp salt
• 9 tsp medium salsa
• 4 slices soppressata salami, cut in half
• 4 slices Genoa salami, cut into pieces
• Cremini mushrooms, sliced
• Grape tomatoes, sliced
• Mint leaves
• 2 tbsp balsamic vinegar
• cormeal
• ¾ cup mozzarella cheese, grated
• ¾ cup mild cheddar, grated
Caramelized Banana Wal-Nutella Dessert Pizza
• Nutella
• 1 banana, sliced on the bias
• Walnuts, chopped
• 1/3 cup granulated sugar

1. Stir 2 tbsp flour with ½ cup warm water and yeast in a large bowl. Let stand until cloudy and bubbly, about 5 min.
2. Stir in the remaining flour and ½ cup more warm water, oil and salt.
3. Stir until the dough starts to come together.
4. Transfer dough to a well-floured surface.
5. Knead until dough is smooth, 2 to 3 min.
6. Lightly spray same bowl with oil and return dough.
7. Cover loosely with a kitchen towel and let rest for 1 hour.
8. Dough should double in size.
9. Divide dough into 4 portions and roll into 8” circles.
Cinque Sapori Pizza
1. Infuse the mint leaves with balsamic vinegar in a small bowl.
2. Spread 3 tbsp of salsa on 3 of the pizzas, leaving space around the edges for crust.
3. Sprinkle some cheese down and add the salami, mushrooms, tomatoes and mint.
4. Add some more cheese to the top and spread cornmeal around the edges of each pizza.
5. Bake at 425°F for 15 minutes.
6. Slice and serve.
Caramelized Banana Wal-Nutella Dessert Pizza
1. Spread nutella onto pizza dough, leaving 1 cm space for crust.
2. Place bananas and walnuts on the pizza.
3. In a small heavy bottomed non-reactive pot, pour sugar into pot and ensure it is evenly spread out on medium-high heat until sugar becomes an amber brown colour.
4. Drizzle over pizza and bake at 425°F for 15 minutes.
5. Slice and serve.

• If the sugar smells like it’s burnt then start over. Once the sugar is burnt and bitter there is no going back. Start over.

Please Enjoy

Mr. C. was saying this smells great from the moment I was prepping and he wasn’t disappointed with my pizza.

My thoughts
Believe it or not this was my first time making a rising dough. I had fun watching the active yeast do its thing and I was pleasantly surprised with this pizza and will be making it again. My selection of ingredients tasted great. Truth be told I was supposed to use basil instead of mint, but the first container of basil looked a little decomposed and I grabbed another pack; it was however mint. Sometimes mistakes still taste great. The dessert pizza tasted exactly like I expected. Chocolately, nutty and with bananas and caramel on top. I think I will be making more homemade pizza in the future for sure.

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