Categories
Desserts Eat

Cocoa Rice Crispy & Nutella Heart Sandwiches

These delicious and chocolatey cocoa rice crispy & nutella heart sandwiches will melt anyone’s heart.

I whipped up the sweetest chocolatey treat this past weekend! I know that Valentine’s day is tomorrow but I just had to share this with all of you! These are the perfect last minute sweet treat for Valentine’s Day! This is all you have to do to make these darling heart sandwiches for those you love any day of the year!

Just mix some cocoa crispy rice cereal with some marshmallow creme (that has been warmed first in the microwave) and spread it on a rimmed cookie sheet lined with a silpat mat. To ensure that the mixture sets with a nice flat suface, just cover the mixture with some wax paper and rolled over it with a rolling pin. It works like a charm!

After 30 minutes press a heart shape cookie cutter into the the sweet crunchy mixture…

 

And out pop it out on a plate.

It’s perfect just like that, dontcha think?

But no, don’t stop there.

Go ahead and slather the heart with a generous amount of Nutella®.

*Swoon*

Then top it with another rice crispy heart to make the most adorable (not to mention sweetest) heart sandwich ever.

And then don’t stop there. Cut-pop-out-slather-eat-repeat to your heart’s content.

And then make another batch for those you love.

Sending YOU lots of love this Valentine’s Day and each day all the year through.

~Wenderly

Here’s the recipe!

 

Categories
Desserts Eat Inspire

Nutella Fudge Brownies

I have a secret. It’s short and very sweet.

Are you ready?

You can make mouthwatering desserts with only 4 ingredients.

It’s true.

I made these delectable Nutella® Fudge Brownies with 4 ingredients faster and easier that you could jump in your car and drive to the supermarket to buy some.

Seriously.

4 is such a wonderful number dontcha think? There are 4 seasons. A car has 4 tires. Most animals have 4 legs. There are 4 people in my family. 4 is an even number which I happen to prefer over odd numbers unless I’m vignetting, in which case odd numbers work better. I have no idea what any of that necessarily has to do with making brownies except that I made these brownies in no time flat with only 4 ingredients.

Wanna know how I did it? Well then, let me introduce to you, Desserts 4 Today

This nifty cookbook is the pure genius of Abby Dodge. Abby is a former pastry chef, contributing editor of Fine Cooking magazine, author of 7 cookbooks and a very lovely lady of whom I had the pleasure of meeting this past summer at Big Summer Potluck. This cookbook is filled to the brim with fantastic desserts ranging from a Raspberry-White Chocolate Tart to Toasted Pistachio Crisps or how does a Rum-Raisin Bananas Foster sound? All of these decadent sweet treats made with only 4 ingredients (with “switch-in” options). In no time flat.

Look how easy it is. These are your 4 ingredients:

Some Nutella (from which I may or may have not licked 4 spoons of the chocolaty, hazel-nutty goodness. Just keeping up with the theme ya know).

Some flour.

Some chopped almonds. The recipe called for hazelnuts but I didn’t have any on hand so I substituted with almonds.

An egg.

That’s it. Mix the Nutella, flour and egg and pour into a mini muffin pan filled with liners. Sprinkle with chopped almonds and bake.

I mean can you believe that Nutella Fudge Brownies could be this easy?

The most difficult part?

Not eating them all!

Happy Baking!

Wenderly

Here’s the recipe!

Nutella Fudge Brownies
Desserts 4 Today by Abby Dodge
Makes 12 brownies

1/2 cup Nutella spread
1 large egg
5 tablespoons flour
1/4 cup chopped hazelnuts (I used almonds)

Preheat oven to 350º

In a medium bowl, whisk Nutella and egg until smooth. Add flour and whisk until completely incorporated.

Pour batter into a mini muffin tin lined with paper or foil liners, fill about 3/4 full. Then sprinkle generously with chopped hazelnuts (or almonds).

Bake for 11 to 12 minutes or until a toothpick comes out with moist/wet crumbs stuck to it (you’ll want these nice and fudgy). Cool completely on cooling rack. Serve immediately or (if there are any left), you can store them for up to 3 days in a sealed container at room temperature!

Switch-Ins
Instead of hazelnuts, feel free to switch in one of the following:
• ground cinnamon, 1/4 teaspoon (add in with flour)
• peanuts, 1/4 cup chopped (sprinkle on top before baking)