Bacon Nutella Brownie Bites w/ Maple Cinnamon Bacon Glaze

February is my favorite month.

It’s my birth month.

Oh, and it’s also the month of love.

Whoo-hoo.

Oh, and because I love you…

I put bacon grease in your brownies.

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Bacon just says I love you.

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Plus, it gets better.

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Only because I topped it with more bacon and a maple glaze.

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You should probably make these.

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 Chewy, brownies with a salty, crisp bacon  topping and a maple glaze?

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Oh, and I made them paleo for you.

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Only because I triple love you.

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I mean, who wants valentine’s day card when you can have bacon…and brownies…and bacon brownies w/ homemade nutella (this is my version)!?

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I rest my case.

5.0 from 1 reviews
Bacon Nutella Brownie Bites w/ Maple Cinnamon Glaze
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Brownies made w/ homemade nutella, bacon fat, and topped with a maple glaze and crispy bacon. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the brownies:
  • 8 slices of bacon, pan-fried, cooled, and grease reserved
  • 1 c. homemade Nutella, or store-bought
  • ½ c. coconut sugar
  • ¼ c. of the bacon grease from the bacon above
  • 2 large eggs
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • For the glaze:
  • ¼ c. coconut butter (I made my own homemade toasted coconut butter), slightly melted
  • 2 T. melted coconut oil
  • 3 T. pure maple syrup
  • ¼ t. ground cinnamon
  • 4 slices of cooked bacon, chopped
Instructions
  1. Preheat the oven to 350 degrees F. Grease a small square baking dish with cooking spray.
  2. In a large mixing bowl, combine the nutella, coconut sugar, bacon grease, and eggs until smooth.
  3. Stir in coconut flour and baking soda.
  4. Pour the batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted into the center of the pan comes out clean.
  5. For the glaze, combine all of the ingredients in a small mixing bowl, mix until smooth.
  6. Cut the brownies into 9 small squares.
  7. Drizzle each brownie with the glaze.
  8. Top each brownie with about 1 tsp. of chopped bacon.
  9. Enjoy!

MANGIA!!!

Microwave Nutella Cake

I need a pedicure like last week.

For reaaaaaalz.

Toes are growing over toes here people.

There is nothing I won’t do for a little pampering.

Okay, well maybe a few things I won’t do. 🙂

Let’s talk this Nutella business.

I’ve got a little secret.

I used to hate Nutella.

Like loathe it.

Then, one day, I mixed it with some peanut butter, slathered it on a piece of bread, and topped it with sliced bananas.

Oh, then I put it in a skillet to make it all toasty.

Add some bacon and that’s a death row meal right there.

Soooooo…I’ve been making my own Nutella for a while now.

Because I’m a Nutella snob and because, frankly, I like to health-ify not so healthy foods.

I’m sure you know this by now.

We are making a single-gal cake.

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This requires uno bowl.

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It also only takes dos minutos to make…in la microwave!

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Am I faking Spanish enough for ya?

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Seriously…this cake is super fluffy

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with a semi-gooey chocolate center

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that is crazy good.

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It’s also health(ier)!

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I put some toasted coconut butter on top for all you coconut haters out there 😉

Microwave Nutella Cake
Author: 
Recipe type: Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A fluffy chocolate hazelnut cake with a gooey chocolate center made with homemade nutella. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the Nutella:
  • 2 c. unsalted, roasted hazelnuts, skins removed
  • 4 T. raw cacao powder, or cocoa powder
  • ¼ t. fine sea salt
  • 1 t. pure vanilla extract
  • ¼ c. pure Maple syrup
  • ½ c. hazelnut milk (you can also use unsweetened, vanilla almond milk or another nut milk if preferred)
  • For the cake:
  • 1 T. melted coconut butter
  • 1 T. homemade nutella from the recipe above
  • 1 large egg, at room temperature
  • 1 T. coconut sugar
  • ½ t. pure vanilla extract
  • 1 T. coconut flour
  • ½ t. unsweetened cocoa powder
  • ½ t. baking powder
  • 1 T. dark chocolate chips, optional
  • 1 T. melted coconut butter, for topping, optional
Instructions
  1. For the nutella, place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes.
  2. Scrape down the sides of the bowl as needed.
  3. Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.
  4. For the cake, combine the coconut butter, nutella, egg, coconut sugar, and vanilla in small mixing bowl. Mix until smooth.
  5. Stir in the coconut flour, cocoa powder, and baking powder.
  6. Fold in the chocolate chips.
  7. Pour the batter into a small greased ramekin or coffee cup.
  8. Place in the microwave on a paper towl (to eliminate the mess if it overflows).
  9. Microwave for 1 to 2 minutes.
  10. Top with coconut butter and enjoy!

MANGIA!!!

Nutella Tarts + Secret Recipe Club

Happy Monday y’all!

Let’s get this Secret Recipe Club ball rolling.

It’s going to make Monday fun…I guarantee it.

 Now, don’t hold me accountable if you get yelled at by your boss at work, but wait…

you should quit that job. 😉

Go on a month long vacation.

We all should do it.

Back to reality.

I was super excited when I found out that my secret recipe blogger was Manuela, the lovely lady behind the blog Manu’s Menu.

I thought to myself…”Manuela, that’s Italian!” Totally. Manuela was born and raised in Milan, Italy by her Sicilian parents.

I freaked! My family is Sicilian too!

We were instant friends.

She doesn’t even know it yet.

What she does know is her food.

Seriously.

Girl can cook, and she has some mouthwatering, authentic Italian recipes on her site.

Now, if your idea of Italian food is the garlic breadsticks and alfredo at Olive Garden…we’ve got a ways to go.

I’m talking real, deal Italian dishes here.

This hit home for me.

Authentic Italian cooking is key to the experience of eating and sharing in my family.

It’s also effortless.

I had such a difficult time choosing from Manuela’s recipes like her Pandoro, Gnocchi all Romana, Minestrone, and Sicilian Stuffed Artichokes.

But then.

Then, I came across this.

Oh, and it sooooooo spoke to me.

I mean, anything with Nutella practically calls my name while I’m sleeping.

Nutella Tarts.

Errrr mah gaaaaawd.

Soooooo…I kind of made a few changes to the recipe.

Because, ya know, I just like to make my own Homemade Nutella.

But ya know, the store bought stuff beats mine like by a million.

But you can decide.

I don’t judge.

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Then, I went a step further and made my own hazelnut tart crust.

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I’m just an over-achiever like that.

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This is chocolate heaven.

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Crispy hazelnut crust with that milky, hazelnut-chocolate filling.

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It’s pretty much amazing.

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You are definitely going to need a tall glass of milk with this.

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Milk is a breakfast beverage, so ya know…this could definitely be breakfast food.

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😉

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Oh, and I made this paleo/gluten-free and vegan friendly!

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Nutella Tarts for EVERYONE!

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🙂

5.0 from 2 reviews
Nutella Tarts
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A crispy hazelnut crust filled with a creamy chocolate-hazelnut filling! Gluten-free, paleo, vegan, grain-free.
Ingredients
  • For the Crust:
  • 1 c. ground hazelnut flour
  • 1 T. melted coconut oil
  • 1 T. pure maple syrup
  • ¼ t. salt
  • For the Nutella:
  • 2 c. unsalted, roasted hazelnuts, skins removed
  • 4 T. raw cacao powder, or cocoa powder
  • ¼ t. fine sea salt
  • 1 t. pure vanilla extract
  • ¼ c. pure Maple syrup
  • ½ c. hazelnut milk (you can also use unsweetened, vanilla almond milk or another nut milk if preferred)
  • Topping, optional:
  • ¼ c. dry-roasted, skinless hazelnut
Instructions
  1. Preheat the oven to 350 degrees F. Grease 4 mini-tart pans with cooking spray.
  2. For the crust, in a large mixing bowl combine all of the ingredients until a crumbly ball of dough begins to form.
  3. Press the crust evenly into each mini tart pan.
  4. Use a fork to put tiny holes in each crust.
  5. Bake for 10-15 minutes, or until slightly golden.
  6. Let cool.
  7. For the nutella, place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes.
  8. Scrape down the sides of the bowl as needed.
  9. Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.
  10. Fill each tart crust with 3-4 tablespoons of the homemade nutella.
  11. Top with extra hazelnuts if desired.

MANGIA!!!

 

 

 

No Jeans, Please!

Soooooooooo…last Saturday I went shopping w/ my momma for fall attire.

Specifically, shopping for jeans.

Please tell me this is your nightmare as well.

Ever since I was little I have had the worst experience jean shopping.

Nothing ever fits!

I have a tiny waist and a larger bottom half so you know the drill…it’s too big up top and too tight on the bottom.

What can I say…I’m curvy.

Oh, and I’m freaking sick of skinny jeans.

Do they not sell jeans for svelte women anymore?

Apparently not, because everywhere I searched it was “skinny jean, stick jean, matchstick jeans, etc.” blah blah blah.

I mean, what kind of message is that sending to us women?

How is it realistic to fit into a size 0?

Oh for the record, I don’t feel like looking like a hoochie momma trying to barrel myself into a size 8 skinny jean when I wear a 4 and oh, wait, because they are skinny I can’t even fit them around my thigh!

Ugh.

Do these designers not know the demographic of Texas, which is probably about 99.999% multi-cultural.

We are a curvy girl state.

I like my cornbread, biscuits, and barbecue.

Oh, and my cookies.

Chocolate ones to be exact.

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You need a cookie like this after a day of jean  hell shopping.

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I finally settled on two pairs of yoga pants.

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You know what?

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I’m 100% content w/ that!

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Yoga pants say “I have confidence, so screw you skinny jeans.”

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Oh and they say “hand me another cookie.”

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3-Ingredient Nutella Cookies
Author: 
Recipe type: Cookie
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Crispy nutella cookies with just 3 ingredients + chocolate chips for an intense chocolate flavor that everyone will love! Gluten-free, paleo, vegan option, and refined sugar-free!
Ingredients
  • 1 c. Nutella (or paleo nutella, check my ricette or the link in the nutritional facts for the recipe)
  • 1 c. coconut sugar
  • 1 large egg (or flax egg for vegan)
  • ½ c. dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the nutella and coconut sugar until smooth.
  4. Add in the egg and stir until combined.
  5. Fold in the chocolate chips.
  6. Drop the cookie dough by rounded teaspoons onto the prepared baking sheet.
  7. Bake for 10-12 minutes or until cookies are darker in color and have spread out quite a bit.
  8. Let cool completely on baking sheet so that they harden and then stuff your face!

Nutritional Facts (per cookie, calculations may vary depending on if you use actual Nutella or my Paleo Nutella): Calories: 137, Total Fat: 7g, Sodium: 13mg, Potassium: 4mg, Total Carb: 17g, Dietary Fiber: 1g, Sugars: 16g, Protein: 2g

MANGIA!!!

Tar(jay).

Friday.

Fist pump.

Real talk.

Yesterday I purchased my first sundress for $24 at Target a.k.a. Mecca.

This is so not like me seeing as I absolutely cannot stand to spend money.

Seriously, I think I’ve been wearing the same sweatpants every day for the past 5 months.

Change is good.

Especially for cute sundresses.

In other news, I have to wash my hair like every day b/c of this nasty, sweaty heat outside.

Usually I can go about 2-3 days because I’m pretty cool like that.

Summer isn’t even here and it’s already b*smacked me right in the forehead.

That Nutella I made…

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all gone.

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Don’t fret.

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I drop-kicked it into some cookie dough for ya.

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Because I’m sneaky like that.

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I mean, you better watch out.

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I could probably sneak some carrots into this stuff and you would never know.

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Who am I kidding?

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You’re too smart for my tricks.

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Did I mention that these cookies are gluten-free,

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paleo,

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and vegan?

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You know you love me 🙂

5.0 from 1 reviews
Chocolate Chunk Nutella Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 26
 
A delicious cookie stuffed w/ homemade nutella and chunks of dark chocolate. Gluten-free, vegan, paleo, and refined sugar-free!
Ingredients
  • 1 c. almond flour
  • ⅓ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking powder
  • ¾ t. baking soda
  • ½ c. homemade Nutella (see my recipe index) or store bought is fine
  • ¼ c. extra-virgin olive oil
  • ⅓ c. pure Maple syrup
  • 1 c. vegan chocolate chunks (like Enjoy life), or 100% cacao dark chocolate, roughly chopped
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift together the flours, salt, baking powder, and baking soda.
  3. Mix in the nutella, evoo, and maple syrup until evenly distributed.
  4. Fold in the chocolate.
  5. Scoop the cookie dough by rounded teaspoons into your hands, roll into a small ball, place on the cookie sheet and use the back of your palm to gently flatten the cookie.
  6. Bake for 10-12 minutes.
  7. Let cool for about 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.
  8. Serve with a big glass of milk.

Nutritional Facts (per 1 cookie): Calories: 129.4, Total Fat: 8.8g (Saturated Fat: 2.8g), Sodium: 97.5mg, Total Carb: 12.8g, Sugars: 10g, Protein: 1.6g

MANGIA!!!