Feb 27, 2010

Challenging myself: Daring Bakers’ February Challenge Tiramisu with homemade Ladyfingers

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

This was the first time in years I made Ladyfingers and it was not only easy, fast the result was delicious and my boys loved them so much we made a second batch only hours after the first one left the oven. You just have to look at the pictures of the baking to know we had fun.

The boys did the piping and we giggled like mad as we blew the sugar away.

Next time I will use granulated sugar like I used to. Less mess and way more texture.

Then there was the Mascarpone, easy, pretty fast and a lot cheaper.

Now it was time to make the star of this months challenge.

I adore Tiramisu, like everybody that had a Italian step dad should. I like the simplicity of this dessert. I dare say this simplicity is what makes this one of the most famous desserts I know of.

Clearly there are differences in the preparation. In Italy you can walk down a street and they will cook absolutely different.

Why to I even bother to talk about it?

I don`t like this recipe, I did not like the mess it made ( yes I know it was me) I did not care for the texture and especially the taste. Still it was a challenge and I will make the Ladyfingers


For the children I made a plain Mascarpone version with a little cream and bananas. The Ladyfingers were sprinkled with cacao and each layer toped  with thin slices of fresh bananas.

They loved it.

Go take a look at the recipe, try it, taste it, look at the amazing things the others made.


Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007



We have chosen Baltimore pastry chef Carminantonio Iannaccone’s version of tiramisu for a couple of reasons.
Firstly, his recipe is different from most other tiramisu recipes as he makes a zabaglione, an egg custard which is flavoured with Marsala wine (you may use coffee instead). Even more important is that his zabaglione is cooked so there is no risk from using raw eggs.
He also makes a vanilla flavoured pastry cream which we haven't seen in other tiramisu recipes.

While both of us do eat eggs, we do have a preference for desserts where the smell and taste do not come through. We found that the coffee in the recipe masked the eggs in adequately.

Just in case you would prefer to make an eggless tiramisu, we are including recipes in the Alternate Bakers section to make eggless ladyfinger biscuits and an eggless and alcohol-free tiramisu.

The recipes for this challenge are presented in the following order:

A. Tiramisu (includes zabaglione & vanilla pastry cream)
B. Mascarpone Cheese
C. Ladyfinger/ Savoiardi Biscuits


Tiramisu is usually made in square dishes and cut into squares to serve. If you want to be different, please feel free to give full rein to your creativity as to how you want to present, decorate and serve your tiramisu. Make it square, round, as individual servings, or whatever! However, your version of Tiramisu must contain the mascarpone cheese and the savoiardi/ ladyfinger biscuits you made.


Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.
Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning.

Please read the instructions as you need to begin making the mascarpone at least a day in advance.
The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.
Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.

A double boiler (a stainless steel bowl that fits inside a large saucepan/ pot without touching the bottom will do)
Two or three large mixing bowls
A medium sized heavy bottomed pan
Fine meshed strainer (to remove lumps from pastry cream, if any)
Electric mixer, hand held
Serving dish (or dishes) of choice (8" by 8" should be fine)
Spatula for folding and spoons as required
Plastic wrap/ clingfilm
Baking sheets
Parchment paper or nonstick liners
Pastry bag (can be disposable)
Plain 3/4" pastry bag tip or cut the end of pastry bag to this size (If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off)
Cooling rack
Thin-bladed spatula for removing ladyfinger biscuits from the baking sheets
Instant-read thermometer (optional)
Cheesecloth or cotton napkin for draining mascarpone
Fine-mesh strainer for shaking cocoa powder on tiramisu


(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.


(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese

474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice


Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,


Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Feb 14, 2010

Mediterranean Food: Loukanika - Greek sausage with yogurt sauce

This I made for the Mezze Challenge of the Daring cooks.

I also made it because I like Greek food.

I like Greece I adore the people, some of them.

For 16 years my best friend was a Greek girl. We were inseparable. In school we sat next to each other.  We walked to school together and back, each time I had to take the dogs for a walk we would meet and talk like only girls can talk about anything and nothing.

We dreamed together. About boys, about the life we wanted.

I don`t know were she is now. If she too is married and has children.

If she misses me like I do her.

If she sometimes dreams about sitting on the church steps singing together.

This is for you Marina. I hope you are happy. I hope we will find each other again.



350 g ground pork shoulder

100 g ground beef

1 minced clove garlic

½ teaspoon cinnamon

½ teaspoon oregano

zest of one small orange

salt and black pepper

100 ml dry red wine


yogurt sauce


½ cup fresh greek yogurt

¼ cup fresh shopped parsley

1 teaspoon fresh dill

½ cup grated and dried cucumber

salt and pepper to taste



Combine chilled ground pork and seasoning mixture in a large bowl, and blend using your hands, taking care that the seasoning is evenly distributed. 

Take about a golf ball size in both hands and roll to form small sausage shaped links or if this is easier for you into patties. 

You can either grill them outside or do them in the broiler. Use the grill pan or just plain and simple use a pan.

for the yogurt sauce mix all ingredients together and chill for at least 2 hours.

Serve with a nice Salad and enjoy.


Challenging myself : Daring Cooks' February Challenge Mezze with Pita Bread and Hummus

The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid. 

I think this months challenge was amazing I loved it. Thank you Michele for this delicious and fun way to have a lovely valentine party without having to do to much dishes.

On the bottom you will find the recipes for this challenge but if you want to take a closer look and the get the recipe from the things I came up with click the links below  the pictures.

Do it have your own Mezze, and use lots and lots of garlic.

baked Olives with Pesto 

Greek Dolmades - Filled Grape Leaves

Chickpea Salad with Red and Yellow Peppers, Spring Onions, Cucumber and Parsley

Börek Style Casserole with Sheep Cheese and Spinach

Giant White Beans with Aubergine and Onions

Loukanika - Greek sausage with yogurt sauce

Apple Pie Baklava with Walnuts

Falafels - Recipe from Joan Nathan and Epicurious.com
Prep Time: Overnight for dry beans and 1 hour to make Falafels

1 cup dried chickpeas, soaked in cold water overnight OR use well canned drained chickpeas (7 ounces/100 grams)
1/2 large onion (roughly chopped, about 1 cup)
2 tablespoons fresh parsley, chopped OR use a couple pinches of dried parsley (.2 ounces/5 grams)
2 tablespoons fresh cilantro, chopped OR use a couple pinches of dried cilantro (.2 ounces/5 grams)
1 teaspoon table salt (.1 ounce/5 grams)
1 teaspoon dried hot red peppers (cayenne) (.1 ounce/2 grams)
4 whole garlic cloves, peeled
1 teaspoon cumin (.1 ounce/2 grams)
1 teaspoon baking powder (.13 ounces/4 grams)
4 tablespoons all-purpose flour (1 ounce/24 grams) (you may need a bit extra)
tasteless oil for frying (vegetable, canola, peanut, soybean, etc.), you will need enough so that the oil is three inches deep in whatever pan you are using for frying

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, and then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. If you don’t have a food processor, then feel free to mash this up as smooth as possible by hand.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts.
5. Heat 3 inches of oil to 375 degrees (190C) in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
6. Drain on paper towels.

Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste

1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Doing something different: Apple Pie Baklava with Walnuts

I needed something sweet for the Mezze and to be hones the usuall Baklava is just to sweet.

So what to do. I think Walnuts and Apples are a killer combination and if you like I did use some really tart apples it will help cut the sweetness of the dish.

Try it and maybe you will fall in love.

I served this billions of calories with a tablespoon fresh cold yogurt.

Apple Pie Baklava with Walnuts


1 lb.  chopped Walnuts

1 lb of phyllo dough

1 cup of butter, melted

1/3 cup of sugar

2 cups shredded tart apples

1 teaspoon of ground cinnamon


1 cup of water

1 cup of sugar

1/2 cup of honey

1/4 cup lemon juice

Lightly grease a 9x13 pan and set the oven to 175°C. 

If needed thaw the dough. Roll out the dough and cut it into half's. 

Don`t forget to always cover the dough with a damp towel or plastic wrap.

Process the walnuts until you have small even sized pieces. Combine with the sugar and apples.

Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. For the bottom you should have 5 layers of dough each buttered.

Spoon a layer of the nut mixture onto the buttered dough. Cover with more dough, always brushing with the butter.

Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 5 phyllo sheets thick, each sheet being individually buttered.

Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

Make the syrup.

Combine the sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer until the sirup slightly thickens.

Allow to cool.

Spoon the cooled syrup over the hot baklava and let cool for at least 12 hours.

Cut into little squares.

Mediterranean Food: Greek Dolmades - Filled Grape Leaves

This year for the first time I will be able to use my first fresh Grape Leaves and since I am a impatient person I just have to try as many different version I can get my hands on.

This recipe also was part of my Mezze. But I wanted to make a post out of it. so take a look and try them yourself.


Greek Dolmades - Filled Grape Leaves


1 can Grape leaves

2 lb Lean ground beef

1 cup Short-grain rice

1 large Onion, copped

1 tsp Dill weed

1/2 tsp Cumin

1/2 cup Vegetable oil

2 cup Chicken broth or water

Salt to taste

Pepper to taste

Place meat into large bowl and add copped onion, salt, pepper, dill weed, cumin and oil not to forget the rice.

Mix by hand until blended together.

Place about 1 tablespoon mixture in the center of washed leaf (ribs up) 

roll into narrow roll.

Place rolls into pot in layers. 

Cover each layer with some leafs.

Put a plate onto the rolls to make sure the don`t unravel.

Add chicken broth.

Cover and simmer about 45 minutes over low heat until rice is done.

Serve plain, with wedges of lemon or with egg lemon sauce.

Mediterranean Food: Giant White Beans with Aubergine and Onions


A long time ago a good friend told me to eat more beans. She was convinced I would be a lot less  pale if I would eat the right things.

Nowadays I eat a lot of them.

I am still pale. But I have a lot more freckles. Do you think it`s because of the beans?

Giant white beans with Aubergine and Onions

400g cooked white beans you can cook them fresh or use canned ones

400g aubergine cut into cubes

400g onion copped

2 tablespoon flour

2 cups water

salt and Pepper to taste

¼ teaspoon cayenne (pepper)

½ cup olive oil

preheat oven to 200 C.

Put the Onions, Aubergines and the olive oil into a pan and cook over medium heat. 

Stirring frequently cook until the aubergine and onions are soft and start to get mushy.

Now add the flour stir  and cook for one more minute. Add the water and cook the mixture 2 more minutes.

Season with the cayenne and salt and pepper.  do not forget that you will add the unseasoned beans. Fold the into the mix and pour into a casserole dish.

Bake for 30 minutes

You can eat this warm and cold.

Feb 12, 2010

Waffles, Waffles: Cinnamon Apple Oatmeal Waffles

The boys are sick again, they have a virus infection. So we have to be strong and sit it out.
My problem is that they don`t want to eat and we all know that sick and hungry children are dangerous children.

At least mine are.

As it is my job to feed them and if possible do it in a healthy way ( without them knowing it) I came up with the idea to bake some healthy waffles.

I used apples with the peel. No it`s not just because I am a lazy mother, its healthy.

And Oatmeal made sure that even if they would only eat a little bit, it would go a long way.

So if you make a batter with apples and oatmeal you just have to have brown sugar and cinnamon.

This waffles are not light and fluffy cake like waffles, they are moist and taste divine like a pound cake.

The apple and the yogurt make sure of it.

Give it a try.

Cinnamon Apple Oatmeal Waffles

2 c flour

1/4 teaspoon salt

1 tablespoon baking powder

2 c rolled oats

1 teaspoon ground cinnamon

3 tablespoon brown sugar

2 large eggs

1 big apple grated

1 c yogurt

1 c milk

1/4 c melted butter

1 T vegetable oil (for waffle iron)

Preheat the waffle iron.

In a large bowl, mix together the first seven ingredients (flour to sugar). In a small bowl, combine the eggs, yogurt and milk and whisk to combine. Add in the melted butter.

Pour the wet mixture into the dry and mix gently.

Don't overwork the batter.

Using a pastry brush, coat the griddle with oil.

Pour 3/4 c or so of the batter into the middle of the waffle iron.

Bake until golden brown and serve with maple syrup and thick yogurt. Or just with a sprinkling of powdered sugar.

Feb 5, 2010

Playing with dough: Nutella Cinnamon Bread

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) solemnly declare Friday, February 5th “World Nutella Day 2010″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
My family loves it, I love it.
Who doesn’t love Nutella.
You can eat it from the Jar, have it on freshly baked bread, or dip fruits into it pretending it’s a healthy snack.
I still think its amazing that so many people on this planet adore this delightfully chocolaty spread. There are millions of different recipes out there using it as a ingredient, I am sure you will find something that will please you.
And maybe you will like my versions of a Nutella Bread.
Please leave a Comment and share what you do with you Nutella.

Nutella Cinnamon Bread

7g dry yeast
1/2 tablespoon sugar
125ml warm water
450g flour
1 teaspoon salt
150ml warm milk
40g melted butter
80g Nutella
2 teaspoon cinnamon 

combine yeast, sugar and water and put aside for 10 minutes.
Now mix the flour and the salt, add to the yeast mix and stir in the milk, butter.
Put out into the counter and knead for about 5 minutes. I like to use my kitchen aid because the dough is pretty sticky. 
Cover and let rise for 1 hour.
Turn onto a lightly floured surface and knead for 3-4 minutes.

Roll out to a rectangle (20x25cm). Spread with the Nutella, sprinkle with the cinnamon and Roll the rectangle into a tight roll, starting at the long edge.

Place into a lightly greased loaf pan.

Cover and let rive for about 40 minutes.
Preheat the oven to 180°C.
Bake the bread for 40-50 minutes. 

yes it does not look all to good but this is because the twins had fun squishing it.