Nutella Quesadillas

Too easy to even warrant a recipe, these are such a lovely treat in the morning!

Schmear just a light layer of cream cheese over the entire tortilla, to cut the sweetness. Half jam of choice (I used raspberry in one, fig in the other), half Nutella. Fold. Grill 'til golden and gooey.

That's it! Breakfast, dessert, snack, "just 'cause" ... whatever the occasion, just try them ... :)

French Apple Tart

For Jeremy's recent birthday, Craig very sweetly gave a gift not only to Jeremy but also to me, since I played just a bit part in the reason for the festivities ... :)

He gave me a cookbook - one of my very favorite things, of course! Simca's Cuisine was written by Simone "Simca" Beck, who co-wrote Mastering the Art of French Cooking with the beloved Julia Child. The book "gives us her own cuisine in delectable recipes ... arranged in menus for every occasion."

I selected a recipe from the section entitled "Un Diner à la Compagne" [uh dee-NAY ah lah cohm-PAHN-yuh] - A Dinner in the Country. The apple-almond tart Simca recommended serving for dessert was perfect for my Tu B'Shevat [TOO bay sheh-VAHT] dinner, celebrating the Jewish New Year of the Trees.

Trees are very important in Judaism, as is tikkun olam [tee-KOON oh-LAHM], which is "repairing the world." Rabbi Yochanan ben Zakkai even taught the following lesson: "If you have a sapling in your hand and someone tells you the Messiah has arrived, first plant the sapling and then go out to welcome the Messiah." Planting trees is a means to providing food, shelter, and many other benefits to both current and - especially - future generations.

And so, on the 15th day of the month of Shevat (on the Hebrew calendar), it is customary to eat fruits, particularly those which come from trees. Many people partake of a seder, a formal celebration, in which ritual foods are eaten; these include fruits with an inedible shell, those with an inedible inner pit, and fruits with no shell and no pit.

Thus, this beautiful French tart with almonds, apricots, and raisins, as well as apples, combines traditional representative foods in one lovely, sweet, delicious dessert. It was perfect for the holiday, and would be ideal at any time that a simple but sophisticated dessert is needed.

On a completely unrelated note: in the past I've mentioned my fixation upon the Bocuse d'Or, the bi-annual culinary "Olympics" which took place in France last week. Here are the final results, for those who weren't parked in front of their computer screens obsessively watching the streaming presentation of meat and fish platters while sipping their morning coffee before work!

Best Promotion: Guatemala
Best Poster: Hungary
Best Commis ([coh-MEE] = assistant): Kristian Curtis, United Kingdom
Best Fish Platter: Norway
Best Meat Platter: United Kingdom
Bronze: Japan (the commis was in tears ... it was so sweet!)
Silver: Denmark (gold medalists in 2011)
Gold: France (they almost feel it's their birthright to win this, so they're very happy!)


French Apple Tart
(slightly adapted from a recipe in Simca's Cuisine by Simone "Simca" Beck)

Crust:

• 1-1/4 cups unbleached all purpose flour
• 1/8 cup brown sugar
• 1/2 teaspoon salt
• 1/8 cup butter, at room temperature
• 1/8 cup shortening, at room temperature
• 2-3 tablespoons (or more) ice water

Preheat oven to 350F.

In a large mixing bowl, combine flour, brown sugar, and salt. With a fork, mix in butter and shortening until mixture resembles meal. Stir in 2 tablespoons water with the fork, until the dough starts to form a ball. Add water by the tablespoon if more is needed. Form into a ball, cover in plastic wrap, and refrigerate for 15 minutes.

Filling:

• 1/3 cup Solo Apricot pastry filling
• 2 eggs
• 1/4 teaspoon cinnamon
• 1/2 cup sugar
• pinch of kosher salt
• 1/2 cup whole almonds, ground fine
• 1/3 cup raisins
• 2 large Honeycrisp apples, peeled, cored, grated
• 4 tablespoons butter, melted
• ice cream, for serving (either vanilla or rum raisin would be ideal)

Roll dough out into a 12" circle and place into a 9" tart pan with a removable bottom (or into a 9" pie pan). Press dough into the bottom of the pan and up against the sides, then trim dough even with edge of pan. Spread apricot filling over bottom of crust, then refrigerate while making filling.

In a large mixing bowl, whisk together the eggs, cinnamon, sugar, and salt. Stir in the ground almonds and the raisins. Stir in the grated apples, then pour filling into the prepared crust.

Place the tart pan onto a larger baking sheet, to catch drips, then bake for 20 minutes.

Prick the tart all over with a fork, then pour butter over the top of the tart and let it seep into the filling. Raise oven temperature to 375F, then bake for 15 more minutes until tart is golden and set.

Let cool completely, then remove rim from tart pan. Place tart onto a platter and serve with ice cream.

Makes 12 servings.

 
Tomorrow, by the way, is World Nutella Day - yay!!! So here are some recipes to choose from, for your celebration:

Hunka Hunka Burnin' Love Tart

Peanut Butter Pancakes with Nutella Sauce

Banana Nutella Cake with Coffee Glaze

Krispy Kreme Peanut Butter Dream Sandwich

Chocolate Cake with Nutella Buttercream Frosting

Frugal Floozie Friday: Revive

This toasty, creamy, gooey treat is the Nutella Bagel - Nutella and sliced bananas on a toasted cinnamon raisin bagel - that you can find at Revive, today's Frugal Floozie Friday feature.  A luscious snack, I've been craving it since the day I tried it.  At only $3.95, it falls well within our mandatory budget of only $5 per person, too ... that's pretty hard to resist!

But if you'd like to eat more nobly when you visit this bright and welcoming spot that offers light meals and snacks, then enjoy a creamy yogurt parfait - a sweet concoction of vanilla yogurt combined with lovely cut fruits and organic granola - that you can find for only $3.50.  It was rich and brightly flavored, a perfect size without either being too generous or causing me to wish it were larger.

Fresh fruit, bagels with cream cheese, a wide variety of pastries, breakfast sandwiches, and many beverages (coffees, tea, sodas, and smoothies) are also available for less than $5 each.  Many of these are provided by local businesses, too, from Mighty Good Coffee, Barry Bagels, Zingerman's Bakehouse, and the Pastry Peddler.

There's even a "create your own salad" option, starting with a base of $2.95 for greens and dressing; then you can choose from a wide variety of fresh options (priced individually) - vegetables, cheeses, proteins, nuts, fruits - to make your own unique dish.  Revive is very vegetarian- and vegan-friendly, and also serves beer and wine, which are 50% off from 3-6 p.m.

So stop by this bright, friendly, welcoming spot conveniently located on Central Campus to revive and refresh yourself with a treat or a beverage or a light meal.  You'll be so glad that you did!


Revive
619 E. University
Ann Arbor, MI 48109
734-332-3366
Monday - Friday:  8 a.m. - 9 p.m.
Saturday and Sunday: 10 a.m. - 9 p.m.



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Hunka Hunka Burnin' Love Tart

Elvis Presley was noted for many things, among them his beautiful baritone, his white jumpsuits, his gyrations, and his beloved grilled peanut butter and banana sandwiches.

Since I obsess about food, let's focus on those sandwiches, shall we?

This is my final entry into Project PB&J - a contest for food bloggers which is being hosted by my friend Cindy of Once Upon a Loaf and her friend Christina of She Runs, She Eats.  The competition is in honor of National Peanut Butter and Jelly Day, as well as Cindy's birthday, on April 2; and the rules required preparing a sandwich and/or a baked good with a nut butter and a jelly/jam or fruit.

So, as I thought of all the variations on the theme of peanut butter paired with fruit, how could I not think of Elvis' favorite treat?  And yet, that particular pb&j has already been done, hasn't it?  Hmmm ....

But it could be transformed into a different entity, couldn't it, taking the essential components and whirling them in my brain until I devised a different concoction with those flavors ...?

And so, I settled upon a dessert ... a dessert with a peanut butter-flavored crust ... a dessert with a peanut butter-flavored filling ... a dessert with a peanut butter-flavored topping ... and a dessert with bananas happily mixed in.

Thus, I present to you ... the Hunka Hunka Burnin' Love Tart!

Hunka Hunka Burnin' Love Tart


Crust:
1-1/4 cups flour
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/4 cup butter, chilled, cut into small cubes
1/4 cup smooth peanut butter
3 tablespoons ice water


In a large bowl, combine the flour, brown sugar and salt.  Cut in the butter until the mixture resembles meal.  Mix in the peanut butter with a fork.  Add water 1 tablespoon at a time and stir with a fork; then knead gently until the mixture comes together.  Form dough into a ball, flatten into a disc, and wrap in plastic; refrigerate for 30 minutes.

Preheat oven to 350F.  On a lightly floured countertop, roll out dough to a 12" round.  Place dough into a 9" tart pan with a removable bottom or into a 9" pie pan; trim edges.

Place a sheet of foil into the crust and fill with dry beans.  Place the tart pan onto a baking sheet; bake for 15 minutes, until the crust is set.  Remove foil and beans, bake for 5 more minutes until the crust is cooked, then let crust cool completely.

Filling:
2 cups Breyer's Reese's Peanut Butter Cup ice cream, very soft
3 small bananas, sliced thin
1/3 cup Nutella
1/4 cup peanut butter-flavored Multi Grain Cheerios, ground (a fabulous marketing gift to play with!)
1/4 cup dry roasted peanuts, ground
whipped cream, if desired

Spread the ice cream into the prepared crust; top with the sliced bananas, then freeze for 45 minutes until the ice cream is mostly set.

Spread the Nutella over the bananas, swirling it over the top.  (If the ice cream mingles with the Nutella, it won't hurt anything ... I know from personal experience!)  Combine the Cheerios and peanuts, then sprinkle over the top of the tart.  Freeze for at least 3 hours until firmly set.

Let the tart rest at room temperature for 10 minutes before cutting and serving.

Makes 12 servings.  Serve with whipped cream, if desired.

Be sure you play Elvis tunes while you prepare this.  Just as you should listen to arias while cooking Italian food, you need to listen to the King while making this tart in his honor!  Infuse your food with the appropriate spirit ....

Krispy Kreme Peanut Butter Dream Sandwich

Alright, let's get the obvious statement out of the way right from the beginning: this sandwich has no - and I do mean NO - redeeming nutritional value.  There's no arguing that peanut butter provides protein.  There's no rationalizing that apricots provide vitamins A and C.  There's fat, there's sugar, there's salt ... and lots of each.  Oy!

This sandwich is nothing but giddy, gleeful, obscene decadence!

I created this seductive little tidbit for Project PB&J - a contest for food bloggers which is being hosted by my friend Cindy (a former Ann Arborite, I must point out) of Once Upon a Loaf and her friend Christina of She Runs, She Eats.  The competition is in honor of National Peanut Butter and Jelly Day, as well as Cindy's birthday, on April 2.  What great excuses for a party, celebrating with everybody's favorite flavor combination!

The rules required preparing a sandwich and/or a baked good with a nut butter and a jelly/jam or fruit ... the critical ingredients in a PB&J, but with some room for variations on the theme.  I tried to think globally, since peanuts are an integral part of African cooking.  I tried to think of ways to modify classic desserts, such as the Austrian Sachertorte made with dense chocolate cake and apricot jam.

And then I came back to the sandwich's inherent identity; it just made sense to not riff into territory that was too terribly unfamiliar.  A PB&J is classic after all; at what point, I debated philosophically, does it cease being a PB&J if one tinkers too much ...?

And so, I kept to the basics.  I used peanut butter.  I used jelly.  I tossed a bit of Nutella into the mix because, frankly, one can rarely go wrong with Nutella; its chocolate and hazelnut flavors are both nice complements to the other two ingredients.

And then, the hedonism really kicked in.  What kind of bread to use?  Well, why use bread at all?  Jeremy loves Luther Burgers, named in honor of the late Luther Vandross, which use Krispy Kreme doughnuts as buns.  So, why not use a doughnut as bread?  And then - simply because it's been all the rage, and its saltiness and crispness would add flavor and texture to my concoction - I tossed in a little bit of bacon.  I'm smirking as I contemplate this notion, even though I know I should hang my head in shame.

This sandwich is ridiculously easy to make, which only enhances its beauty.  Cook up some bacon.  Schmear doughnut halves with yummy things.  Put it all together.  Grab some napkins.  Enjoy!

And enjoy this little ditty, too, whether you've seen it 149 times or have never been introduced to its odd charms:




Krispy Kreme Peanut Butter Dream Sandwich

4 Krispy Kreme doughnuts, halved
1/2 cup peanut butter, smooth or crunchy
1/4 cup Nutella
4 tablespoons apricot all-fruit spread
8 slices thick-cut bacon, cooked until crisp, halved

Place the tops and bottoms of the doughnuts onto a countertop.  Schmear each top with some of the peanut butter, dividing it evenly among the doughnuts.  Schmear the bottoms with Nutella, then schmear the apricot spread over the peanut butter.  Place the bacon onto the Nutella-covered portions, dividing it evenly among the doughnuts.  Put the tops and bottoms together to form 4 sandwiches.

Makes 4 sandwiches, serving 4-8 depending upon how much tolerance you have for such excess.

Frugal Floozie Friday -- The Bomber

It's Frugal Floozie Friday, and today's feature offers the most gargantuan quantity of food yet for our measly budget of $5 per person! What you see in the photo is the infamous Bomber Breakfast, found only at the Bomber restaurant.

Jeremy recently had an early morning appointment, and his dad, Stuart, and I went along with him. Afterwards, we decided we could use some breakfast; and so we ended up at this Ypsilanti institution:

"The Bomber opened in 1936 as Baldwin's Diner. In the 1940s the name was changed to the Bomber, only to be discarded in favor of Bob's Barbecue in the mid-1970s. Finally in 1986, the name Bomber returned and the current owners John Sebestyen and Johanna McCoy purchased it in 1995".

The restaurant is noted for the historical artifacts linings its walls - everything from uniforms to posters to autographed photos to rifles - not to mention the 24 model airplanes which hang from the ceiling. It is also noted for friendly service, generous portions, and the kind of atmosphere that encourages eating, reading the paper, having just a little bit more coffee, chatting with other customers, and making oneself at home.

The signature dish - the Bomber Breakfast - is so enormous that it was once featured on the Food Network's "Top Five Overindulgences" show. There is enough food, truly, to feed a family of four: a pound of hash browns with cheese and onions, 2 full slices of toast, 4 eggs any style, and a choice of 6 sausage patties or 7 sausage links or 10 slices of bacon or 2 slices of ham. (Our waitress told us, upon seeing our eyes glaze over, that we could mix-'n'-match if we wanted to.)

So, how much does this platter full of food cost?

$9.95.

And since Stuart and I split it - though we couldn't finish it, despite valiant efforts! - it came in at under our mandatory $5 per person limit.

As though this wasn't enough indulgence, Jeremy ordered an obscenely rich and decadent breakfast for himself: Chocolate Hazelnut French Toast. A half order - 2 portions of thick bread filled with luscious Nutella, dipped in batter and drenched in syrup - costs only $4.95.

The Bomber also features weekday breakfast specials for $4.50, featuring everything from traditional pancakes and eggs and oatmeal to breakfast sandwiches. There are many items on the menu which could qualify for our Frugal Floozie Friday mission.

The Bomber is a great place to go for a hearty breakfast or lunch, and is easily a place where you could become a regular.

Bomber
306 East Michigan Ave.
Ypsilanti, Michigan
734-482-0550


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Peanut Butter Pancakes with Nutella Sauce

Been streamlining, tweaking and redecorating ye olde blog a bit ... an insomniac's version of entertainment in the middle of the night! Hope everyone likes the new decor! It was time for a new look, with the start of a new season and the Jewish New Year beginning on Wednesday evening ... :)

Rosa Parks lived an extraordinary life, and saved many memorable items - everything from gifts given by Martin Luther King, Jr. to her own personal address book - before her death in 2005.

Guernsey's auction house has now been given the responsibility of selling this collection, as a permanent home is sought for the treasures.

On one slip of paper that was found amidst everything - a simple receipt from a Detroit bank - a recipe was found scribbled on the back in Rosa's own handwriting: a recipe for Featherlite Peanut Butter Pancakes.

Well, considering that today is National Pancake Day, it only seemed fitting to put this find to good use!

I did tweak the recipe just a bit, and I turned it into a dessert complete with chocolate sauce ... well, not just chocolate sauce, but rather Nutella sauce. Thus, the pancakes are small instead of plate-sized; they're perfect for a special treat, rich and decadent.

Celebrate the holiday in style!

Peanut Butter Pancakes with Nutella Sauce
(slightly modified from Rosa Parks' original recipe)

Pancakes:
1 cup flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
2 eggs
2/3 cup peanut butter
1 cup milk
1/2 teaspoon lemon juice

In a medium bowl, combine flour, baking powder, salt, and sugar. In another bowl, whisk the egg and the peanut butter together with a fork; whisk in the milk and the lemon juice, then pour the liquid over the dry ingredients and combine well.

Grease a 10" skillet and pour batter by 1/8-cupfuls into the skillet; cook over medium heat for 2 minutes per side, until the pancakes are golden and the edges don't appear to be raw. Continue until all of the batter is used up.

Nutella Sauce:
1/2 cup Nutella
4 tablespoons half-and-half

Combine the Nutella and the half-and-half; microwave for 45 seconds until warm, and stir until smooth.

Serve pancakes topped with Nutella sauce and whipped cream.

Makes about 20 3" pancakes, serving 6-8.

Banana Nutella Cake with Coffee Glaze

At work the other day, a vision came into my head. Not one of those religious visions I was taught about in Catholic school! Rather, it was a vision of food ... specifically of cake.

A banana cake.

A cake made with Nutella.

A cake with a coffee glaze.

I wasn't quite sure how these pieces would fit together, but it was clear that this vision had to be realized. And so, over the weekend I baked.

I took a basic cake recipe which is very adaptable. I took a perfectly ripe banana, and I bought a jar of Nutella because ... ahem ... the last jar I had seems to have disappeared. I didn't bake with it, I didn't use it as a frosting. I'd be ashamed to admit that I simply finished it off ages ago with a spoon, but I know I'm not the only one who indulges that way!

But I digress ....

I didn't need to do a lot of research through various recipes, trying to configure how my cake would be created. Instinctively, I just knew that the basic batter need to be mixed with the key ingredients, swirled, topped with a crunchy streusel, and then given the final crowning glory of a glaze.

So, that's what I did.

And the end result was so moist, so seductively delicious! Each flavor shone, and yet each also complemented the others.

Sometimes inspiration strikes, and things are just meant to be ....

Banana Nutella Cake with Coffee Glaze

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unbleached flour
2 generous tablespoons Nutella
1 medium banana, mashed

Streusel:
1/4 cup unbleached flour
1/8 cup sugar
1/8 cup oatmeal
1/8 cup ground almonds
1/8 cup butter, softened

Glaze:
1 cup confectioners' sugar
3 tablespoons prepared coffee, cooled to room temperature

Cake: Preheat oven to 350F. Grease an 8"x8" glass baking pan.

In a large bowl, combine butter, sour cream, egg, sugar, baking powder and baking soda; stir in the flour.

Remove 1 cup of the batter and place it into a medium mixing bowl; stir the Nutella into the remaining batter in the large bowl. Stir the mashed banana into the batter in the medium bowl.

Spread the Nutella batter into the prepared baking pan.


Carefully spread the banana batter over this, then use a knife to swirl the batters together.



Streusel: Combine the flour, sugar, oatmeal and almonds in a small mixing bowl. Use a fork to mix in the butter until the mixture is crumbly. Sprinkle the streusel over the top of the cake.


Bake the cake for 35-40 minutes until a tester inserted into the center comes out clean. Let the cake cool completely.

Glaze: Combine the coffee and the confectioners' sugar, stirring until smooth. Drizzle over the cake, then let the glaze set. Cut and serve.

Makes 8-12 servings.

Frugal Floozie Friday -- Silvio's Organic Pizza

Tom and I recently ate dinner at one of our very favorite restaurants: Silvio's.

Since today is Frugal Floozie Friday, I won't rave on too much about the amazing Capricciosa [cah-pree-CHO-suh] pizza we ate, which - at $11.89 - just exceeded the mandatory budgetary limit of $5 per person. But it was exceptional! The pizza (a term which seems so inadequate for a hand-formed work of art) was rich with the flavors of pungent ripe olives, beautiful thin slices of a lovely Italian ham, artichoke hearts, and restrained quantities of mozzarella which balanced the other ingredients rather than burying them, all on a thin and crisp crust.

Instead, I'll tell you about the two - yes, two! - desserts we shared. (We were feeling celebratory and indulgent about our reunion.) Each was priced at $2.89. Therefore, individually they clearly met the budgetary constraints; but they also were within the per-person limit when we combined them, so why not have a bit of extra fun?

The Nutella Pocket was brought out first - a 6"-long vision of chocolate-drizzled beauty. There was an ideal balance between the sweet, flaky pastry and the strip of rich, luxuriant Nutella running through it.

Whereas many restaurants might engage in overkill with too much of one flavor, a gigantic and excessive portion, or dousing the dessert in whipped cream or other accoutrements, Silvio's practiced the perfection of restraint. The dessert was just the right size to share with someone, there was a splash of rich chocolate sauce as an accent rather than pouring it over the treat, and the flavors all worked in unison as the proportion of pastry-to-filling was sublime.

And then, as though the pizza and the Nutella Pocket weren't sufficient, we relished a Sicilian cannoli (pictured at the top of the post), which exceeds my ability to adequately describe it. Half of the filling was a creamy vanilla custard with just a hint of the vibrancy of lemon; the other half was a deep, bittersweet chocolate.

The fillings were lusciously smooth, almost sinfully seductive. In contrast, the fried shell was crisp and crunchy, providing just enough body when paired with the creaminess. And again, the proportions of each ingredient were in perfect balance. The cannoli was utterly decadent!

Needless to say, at Silvio's Tom and I more than received our money's worth. For less than $3 each, we indulged in unbelievably luscious desserts. What noble people we are, engaging in such strenuous research for today's Frugal Floozie Friday feature!


Frugal Floozie Friday: Food and Fun for Five Dollars or Less ... Really!!!


Silvio's Organic Pizza
715 N. University Ave.
Ann Arbor, MI 48104
734-214-6666


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Worshipping at the Altar of Nutella

First order of business: check out today's Feature Friday post on Mommy Only Has Two Hands -- it's me!!! Definitely gettin' my 15 minutes of fame this week! Many thanks for the love, Heather!

Now on to the chocolate ... :)



Tomorrow is World Nutella Day, an event for which -- its organizers declare -- "Nutella Lovers Unite for One Day!"

It all began, according to the official website, "in 2007 when Sara Rosso, an American blogger living in Italy, thought that there were many days in the year but no day set aside to appreciate Nutella. Why not?"

Indeed!!!

And so, World Nutella Day was born ....



Nutella, of course, is one of the true glories of the food world -- a smooth, luscious chocolate spread infused with the gift of hazelnuts. It is deserving of all praise ... there is no way to wax too poetic, to over-enthuse, or to engage in hyperbole. Nutella is a gift from the heavens!

There are many ways that you could join in tomorrow's festivities: you could bake brownies with Nutella stirred into the batter ... swirl some into your coffee or cocoa ... slather it onto a cake, as the frosting ... create a chocolatey Fluffernutter using Nutella instead of peanut butter ... mix a little into a pot of chili, as chocolate enhances that savory dish. I'm sure you can think of 23 more ideas.

To my mind, all of these suggestions are wonderful -- it's pretty hard to go wrong with Nutella in any form! But really, there's only one proper way to eat it: with a spoon. No other flavors or textures intruding upon the purity of the taste and the silkiness of this delicacy. Just the Nutella -- the fragrance, the smooth richness, the perfect blending of cocoa and hazelnut with neither overpowering the other, the sweetness ... the utter sensual experience.

So, there are no recipes today. Just intructions: go eat some Nutella. Start your celebrations early, like folks who agree to open just one present on Christmas Eve. Indulge yourself, and then fully immerse yourself in the party tomorrow.

Trust me: you -- and the Nutella -- are both worth it ... :)