Thursday, February 6, 2014

Banana Nutella Bars

My pantry is always filled with Nutella. I mean it. I can't sleep without knowing there is always a jar of Nutella for the days I need my fix. I came upon a really great recipe the other day and I had to give it a try. What can I say? Love Nutella? Love bananas? Oh, you'll definitely love this treat!

Recipe from here

For the sponge:
2 cups flour
1 tea spoon baking soda
1/4 tea spoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 cup Greek yogurt
1 tea spoon vanilla
3 ripe bananas, mashed
1/2 cup Nutella

For the frosting:
1/2 cup unsalted butter, at room temperature
1 cup Nutella
1 1/2 cups powdered sugar
2 table spoons milk

Preheat the oven to 200°C and grease a pan, set aside. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the yogurt and vanilla extract. Mix in the mashed bananas.Gradually add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan. Swirl the Nutella into the cake using a knife of toothpick.Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.While the cake is cooling, make the Nutella frosting. In the bowl of a stand mixer, beat the butter and Nutella on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and hazelnut extract, if using. Beat until frosting is smooth and desired consistency.Frost the cake with Nutella frosting. Cut into squares and serve. Add some sprinkles, if you like.

Sunday, February 2, 2014

A new design

Hello everyone!

It was time for a new template and my IT-Lady and I decided on this simple, clean white design. The logo is also changed and I am looking forward to write and keep you updated in 2014!

Let me know how you like the new look via Twittermail, or comment below.