Nutella Cookie Cups!!

Nutella...
Possibly one of the best spreads ever.

I say one of the best, because there's just no way of choosing the best spread. It really depends on what the spread is being spread on. And I love so many of them.

For crumpets, it's a tie between cheese spread and vegemite (both with lots of butter, of course!).

For scones, the obvious winner is jam and cream.

For sandwiches, I love Peanut butter and jam or polony and cream cheese (don't knock it till you try it, it's delicious!).

And for toast, Nutella and vegemite are the best.

When I was young, my mum didn't buy nutella very often, as it's full of sugar. So when she did, we would slather it on our toast every morning until, shortly, it was gone. This love of Nutella continued into adolescence, when my first boyfriend and I would gorge ourselves every Sunday on Nutella toast. And I do mean gorge. Piece after piece. We must've eaten almost a whole loaf every Sunday while we went through our Nutella phase.

Enough reminiscing about the delicious hazelnutty goodness...

Here's the recipe.


The trick to making these cookie cups is to not hyperventilate when thinking about the end result: Gooey little bundles of nutella imprisoned in adorable peanut butter cookie cells.


Ingredients-
1 1/2 Cups plain flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup light brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup peanut butter
1/2 cup Nutella

1. In a small bowl, sift flour, salt, baking soda.
2. In a seperate large bowl, cream togther the sugar and butter.
3. Add egg and vanilla and beat until mixed.
4. Add peanut butter, beat well.
5. Add the flour mixture.
6. Form 1 1/2 inch balls from the dough and place each ball into a cup of a mini-muffin pan.
7. Bake until just cooked.
8. While hot, use the back of a spoon to indent a deep well into the still-soft cookies.
9. Fill each well with nutella!

I got this recipe from a blog called barbarabakes.com/2011/02/peanut-butter-nutella-cookie-cups/CachedThe recipe is a little different, but if you want to see the real thing, hers look amazing, just like everything on her blog.

ROLO COOKIES!

GOOEY ROLO COOKIES!

I had a yearning for baking this morning. I had been scouring some delicious food blogs when I came across these... Rolo cookies!
 

The hubby was quite pleased with the look of them in the article, so I sent him out for the ingredients. :)
 

They turned out quite delish and were surprisingly easy to make. I drizzled some white glaze icing over the top afterwards to make stripes.

There were heaps left over so I got to take them into my office at school the next day. When I left at 3, every single one was gone, so I guess that's a good sign.

THE RECIPE

2 and a half cups of plain flour

3/4 cup unsweetend cocoa

1 tsp baking powder

1 cup sugar

1 cup firmly packed brown sugar

2 tsp vanilla

2 eggs

1 cup butter

1 block Nestle Rolo chocolate

DIRECTIONS

1.  Heat oven to 180C

2. In a medium bowl, combine flour, cocoa, and baking soda. Mix it up well.

3. In a seperate large bowl mix the sugar, brown sugar, and butter. Beat, and then add in the vanilla and eggs. It'll beat into a nice gooey light brown mixture. Yummm...

But wait! Don't eat it yet! There's more~

4. With floured hands, shape about one tbsp of the mixture into a flat disc. Press on top one square of rolo chocolate. Then cover this with another dollop of the mixture so the chocolate is in the centre. Get rid of any seams with your hands, and place on a greased baking tray.
5. This made about 24 for me.
6. Bake for aprox 15 minutes, until firm, but not crisp.
7. Take out to cool.

These are best a little underdone so they're nice and fudgy.
The caramel may stick to the tray a little, so be careful when removing the cookies. :)