Nutella Nanaimo Bars
I was looking for something to make with Nutella in it. I found this recipe on Healthy food for living. It seemed interesting so I tried it out.
Nutella Nanaimo Bars
| Prep Time 25 Minutes Cook Time 1 Hour |
Servings 36 | Difficulty Easy |
Ingredients
- 2 sticks Salted Butter, Divided
- ½ cups Granulated Sugar
- 5 Tablespoons Unsweetened Cocoa Powder, Preferably Dutch Process
- 1 whole Large Egg, Beaten
- 1-¼ cup Graham Cracker Crumbs
- 1 cup Shredded Unsweetened Coconut
- ½ cups Skinned Toasted Hazelnuts, Chopped
- 3 ounces, weight Nutella
- 6 ounces, weight Powdered Sugar
- 4 ounces, weight Bittersweet Chocolate
Preparation Instructions
1. For the bottom Layer: Melt 1 stick butter, granulated sugar and cocoa on top of a double boiler. Add egg and stir to cook until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 10×6 pan, and chill until no longer warm to the touch.
2. For the middle layer: Combine Nutella with 6 tablespoons of softened butter until thoroughly combined. Add powdered sugar and mix until it’s incorporated and the mixture is the texture of soft frosting. Spread it evenly on top of the bottom layer, and chill for at least 30 minutes.
3. For the top layer: Melt bittersweet chocolate and remaining 2 tablespoon of butter over low heat. Cool. Once cool, pour over the middle layer and chill until firm.
4. Cut into small squares and enjoy.
It was quite easy to make and it tasted delicious. The bars are not too sweet and not too heavy. They are creamy and chocolaty. There is no baking involved, just a little top of the stove action. And while the first two layers were chilling for a half hour, I cleaned up the horrible mess I made all over the kitchen. I love to bake, but I always make a mess. I need a magic wand to clean up after me.
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Petite Lasagnas
So I was trying to make these Petite Lasagnas but I went to 2 grocery stores and couldn’t find any wonton wrappers. So I grabbed some crescent rolls and hoped for the best. I took out 2 triangles of crescent rolls and rolled over them with my handy dandy Pampered Chef roller to make 1 rectangle, which I cut in half and placed in each muffin cup. I don’t know if it was me or the muffin pan, but I couldn’t fit 2 layers in each muffin cup. Again improvising, I just covered the scoop of ricotta mix and ground turkey mix with another piece of crescent roll, covered it with a little sauce and sprinkled on some mozzarella.
They looked a little something like this
They actually tasted quite good. Hubby, sweet pea and bubsy liked them. So I guess I will make them again.
Petite Lasagnas
recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!
Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g
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