Chocolate Hazelnut Banana Loaf

Call me a cliche - isolation baking banana bread

If you’re like me, you might have stocked up on “healthy” foods like bananas, only to look over them for more comforting treats.

I really hate waste, which means I can’t throw out over-ripe fruit. I have to repurpose it into something more delicious – enter, banana bread!

Some very smart person mentioned toasting banana bread and covering it with Nutella and I couldn’t believe I’d never thought of it before. In fact it was such a good idea I just had to make some and try it. And thinking of how well banana bread and Nutella would go together, I wanted to infuse some Nutella flavours into the loaf itself.

Chocolate Hazelnut (Ferrero Rocher!) Birthday Cake

Ooooh this is SUCH A GOOD ONE.

Roll up, roll up for the best chocolate cake you'll ever eat. I have a particular love for chocolate and hazelnut, praline, Nutella, whatever you want to call it, I'll eat it.

It was a friend's birthday recently, and we have very similar taste in cakes (except I LOVE mint chocolate and he HATES it). I knew that this kind of cake would be right up both our alleys and I knew I wanted to whip up something which combined the nutty deliciousness of hazelnut with the sweet smoothness of chocolate. 

Good news - it's easy. Mix dry ingredients. Repeat with wet ingredients. Put them together and bake. So simple for so much deliciousness!

Caramelitas

So, I went home recently and was trying out a few new coffee places. And all of them were serving these flapjack looking caramel chocolate creations. They were called labelled “caramelitas” and I’d never heard of them before. I obviously bought one to try, and then immediately decided that I had to make my own. We’re basically talking a sugary crumble bar with chocolate and caramel filling.

Buuuut the amazing thing about this is that you can make a load of different types based on what you like and what’s in the cupboard. Here, I’ve made the basic chocolatey caramel ones (with coconut!) as well as some nutty ones with hazelnuts and Nutella sprinkled in. I’ve also made them recently with coconut added to the caramel and chocolate, and also spiced ones with Lotus biscuit spread and cinnamon powder.

This recipe makes two full trays of biscuit-y, caramel-y, chocolate-y gooey goodness. Feel free to halve it if you don’t feel like gorging on dozens of these things. You crazy person.

Hazelnut Chocolate Fudge Brownies

Strap yourselves in, because this is a good one!

Brownies are consistently what I turn to when I need to bake something easy and delicious. And there are SO many different flavour combinations that I never get bored making them.

I recently saw a recipe for fudge-topped brownies and it just seemed like such a smart idea that I had to try it my way. I have a fond history with traybakes that use brownies as a base, because I think my mint-topped brownies are probably my favourite bake to eat.

The fudge portion hardens to a silky smooth layer which is just delicious. And obviously I added Nutella, chopped hazelnuts and edible glitter.

Ideally, I wanted the chocolate topping to be white chocolate to give a satisfying colour change, but I totally messed up melting it and it all kind of went to hell. Next time!

Hazelnut Rocky Road

Some people complain about the current heatwave that we are having, but I LOVE it. The only thing that is a little difficult is cooking things in the oven because the kitchen gets slightly sauna-like. So here's a no-bake traybake- a super sweet and nutty rocky road.

You know I can’t help myself adding Nutella and nuts to everything. And traybakes are no exception! Nutella is smooth and creamy and delicious and basically, once I realised that you could sub out some chocolate and butter for a little Nutella, my baking world became a little larger.

These are great little squares, perfect for making with little ones as there's not much heat or cooking involved. I think they make a very cute addition to a party table or are also great for taking into work. 

They're very sweet and a little crunchy and a little chewy and very, very delicious.

My Perfect Granola

Big bowl'a granola

I have to admit, before about 3 weeks ago, I’d never even eaten granola before in my life.

But, a bowl in and I was hooked. I love the nutty, crunchy, slightly sweet, different flavour in every mouthful kinda bowlful that you get.

I started my addiction by stealing my boyfriend’s “tropical” one, with pineapple, banana, coconut etc. 

I decided to branch out and look for my own one. There are SO MANY options. And I’m really picky. None of them had that exact combination of things I was looking for – fruit, nuts, seeds, nothing covered all of them.

So, OF COURSE, I decided it was up to me to make my own. And it’s really easy. And delicious. And there are INFINITE possibilities. I don’t think I’ll ever make 2 identical batches.

I’m a big nut fan, so that’s where I go crazy. Feel free to reduce the quantities or increase as desired. This recipe is more of a general technique and flavour base. Add what you will and enjoy!

There is no more glorious sight!

Super Chocolatey Choc Chip Hazelnut Cookies

Happy weekend!

In case you didn’t know, I really love to cook. I also really love to bake. A lot of my down time revolves around some aspect of food.

And to that end, I often find myself browsing for new recipes online. In fact, most days I’m probably reading some new recipe that I’ve found.  Sometimes I am looking purposefully for a specific recipe or “how to” technique, but most times I’m just looking for some inspiration. However, in the case of these cookies, I was just messing around on Reddit, when a photo of the most picturesque cookies came on the feed. They were hypnotising. 

I had a batch of (my slightly modified) cookies ready to eat within an hour or so of seeing that post for the first time.

THAT’S HOW GOOD THESE ARE. True story.

Chocolate and Hazelnut Cheesecake

So, I found a recipe for “classic New York cheesecake” and I kind of have a pathological need to change up recipes to include my favourite flavours. And, you may have guessed, but my favourite flavour is Nutella. Without a doubt, every day of the week, I want to make things taste like Nutella. I think that's why I'd be especially terrible at Great British Bake Off - I would just do chocolate and hazelnut EVERYTHING.

So that’s what I did! Sorrynotsorry.

I was really impressed with this recipe, I think it must be the first cheesecake I’ve ever made where the top didn’t crack (SUCCESS!), and I have to imagine that that is due to the lower cooking temperature in the second half of the bake.

Unfortunately, I didn’t get any nice photos of the inside of the cake because I took it into work and we demolished it! A good effort.

Nutella No-bake Squares

At a loss for things to do this bank holiday weekend? Make these! I know I'll be baking my way through mine!

The greatest compliment that my cooking can get is when I bring it into work, turn my back, and when I turn back everything has been eaten! This is the power of Nutella. It unites people!

So, everyone’s made the delicious Malteaser squares, and I decided to adjust the flavours a bit of that classic traybake to make a chocolate-hazelnut version.

Simply put: this is everything you think a sugary, chocolatey, crunchy, nutty square would be. Pure treat perfection.

Banana, Hazelnut and Nutella Muffins

Do you ever just want to make something really tasty and filling, that is sweet but still flavourful?

Look no further than these muffins. No-one hates Nutella, and the banana and hazelnuts add a real depth of flavour, taking it away from being too cloying and sweet. I did eat one for breakfast. I don’t exactly recommend it, health-wise, but it was great.

I don’t trust muffins which use butter, because they are never quite moist enough. So when making a muffin recipe I am looking for oil/milk/buttermilk instead to get the fat/liquid content needed.

Makes

Hazelnut and Salted Caramel Macaroons

Happy Easter, everyone!

I thought I would change it up a bit on this most foodie of holidays, because I’m kind of full of Easter eggs so I don’t think I could face dealing with even more chocolate (shh, nutella doesn’t count!).

I love these little French morsels, and people genuinely go crazy for them. They look really intricate, but a few simple tips makes them simple to whip up.

1.  Make sure you whip the eggs enough! Those egg whites should be glossy and stiff, and should stay in the bowl, even when tipped upside down.
2.  Allow to dry out before cooking. You should be able to gently press your finger onto one and have it come away clean before you put them in the oven.
3. Allow to cool before removing from the baking tray/mat. They should peel off easily when cooled.

Once you've nailed that, you should be making on point little maracoons with ease. The basic recipe can also be used with a multitude of flavours, in fact, I was planning to make blueberry ones before I realised I was out of blue food dye (food blogger problems).