Banana Nutella Ganache Cupcakes

Banana Nutella Ganache Cupcakes

What a great way to beat the mid week blues...and a great way to use those speckled bananas o the counter top too. Great for after school snacks or to pack in lunchboxes, these moist cupcakes get dipped in a rich, chocolatey Nutella ganache glaze to finish them off to pretty perfection.

Makes about 18 cupcakes

• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs, beaten 
• 1 1/2 tsp vanilla extract
• 3 medium bananas. mashed
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup orange juice
• 3/4 cup semi sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Grease muffin pans well or use paper liners if you prefer.

Beat sugar and oil in a bowl. Add eggs, vanilla and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice. 

Spoon the batter into the cupcake pans, filling them about 2/3 full. Bake for 15- 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack before dipping the tops of the cupcakes into the Nutella Ganache Glaze.

Nutella Ganache Glaze 

In a double boiler over medium low heat, melt together:

• 1 1/2 cups chocolate chips
• 1/3 cup whipping cream

When smooth, remove from the heat. You do not want to overheat the chocolate.

Using an electric mixer, blend in:

• 1/2 cup Nutella
• 1/2 cup icing sugar
• 2 -3 tbsp milk

You may need to add a little more milk if your glaze seems too thick. Transfer the glaze into a small narrow bowl. This makes it easier to dip the cupcakes. Dip the tops of the cupcakes into the glaze, giving them a 180 degree twist to create the swirl on top before pulling them out of the ganache. Allow the ganache to set for an hour or so before serving. Store in an airtight plastic container.

Banana Nutella Ganache Cupcakes

Nutella Swirl Brownies

Nutella Swirl Brownies

My kitchen does not always close because I have an early night. Olivia's friend Nora was sleeping over last night and they decided to make late night Nutella brownies.  I was watching TV in bed when Olivia brought two of these, warm from the oven for Spouse and I to sample in bed. How's that for service?

Without a doubt, these are some of the best brownies I have ever tried. Brownie lovers seem to be divided into two groups, the edge lovers like me and the center cut lovers who like the middle best. This recipe will please everyone because the edges get chewy and delicious while the center is oh so fudgy. The swirl of Nutella through the batter makes them even better. A tall glass of cold milk and one of these beauties would make any kid extremely happy as an after school snack.

Lightly grease a 9x13 baking pan and line with parchment paper. Preheat oven to 350 degrees F.

In a small saucepan melt:

• 1 cup butter

Remove from heat and stir in until dissolved:

• 2 1/4 cups sugar

Dissolving the sugar in the butter is an essential step. You want to pinch the mixture between your fingers and make sure that you can't feel any sugar grains; this step helps to create the soft chewy, fudgy texture of the brownies. If you need to return the mixture to the heat to get the sugar dissolved only place it on the burner over medium heat for 30 seconds at a time and stir again. It is important that the mixture is not too hot when you add the Nutella, so cool it down for 15 minutes or so if you have to before moving on to the next step.

When the sugar is dissolved, stir in until smooth:

• 2/3 cup Nutella

Add:

• 1 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large or extra large eggs
• 1 tsp vanilla extract

Using an electric mixer on low, mix until smooth.

Finally fold in by hand:

• 1 1/2 cups flour
• 3/4 cup semi sweet chocolate chips

Spread the batter evenly in the pan.

Take and additional 

• 1/3 cup Nutella 

and drop it by teaspoonfuls all over the surface of the batter. Using the handle of a wooden spoon swirl the Nutella through the batter.

Bake for 40 minutes. Let cool in the pan before cutting and serving.

Wonderful for brownie sundaes too!

Nutella Fudge Crumble Bars

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Nutella Fudge Crumble Bars

Crumble bars have been a favorite of mine since childhood. As a beginner baker when I was still a child, I remember experimenting with the filling for the iconic Newfoundland favorite Date Crumbles , adding many different fillings from blueberry to apple to apricot and that experimental inspiration hit me again this week. I originally intended to make a plain chocolate fudge filling for these delicious buttery, crunchy bars but spied a Nutella bottle at the last minute and decided that I just had to add some of that to the mix as well. The result was amazing! The kids absolutely love them and Spouse, who normally can show great restraint, had more than her fair share too. We will be making these again and again, I just know it.

In a large bowl toss together:

• 2 tsp baking powder
• 2 cups rolled oats (large)
• 2 cups flour
• 1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1 ½ cups butter, cut in small cubes

This mixture should hold together when squeezed in your fist.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased or parchment lined baking pan. Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers. Bake for 40 minutes at 350 degrees F or until golden brown.

Nutella Fudge Filling

In a double boiler melt together until smooth:

• 1 cup chocolate chips
• 1/2 cup whipping cream (or evaporated milk)
• 1 cup Nutella

Don't let this mixture get too hot, as soon as the chocolate is melted, take it off the heat. Add:

• 1 cup icing sugar ( i.e. powdered sugar, confectioners sugar) 

Blend in until smooth.