Today is Nutella Day!

Today is Nutella Day! I love Nutella, a super yummy chocolate and hazelnut spread. One of my favorite treats is some Nutella spread on warm Belgium waffles. Yum!


Here is an different kind of dessert, a Chocolate Pizza, made with Nutella. What a special way to continue to celebrate February as the "Celebration of Chocolate" month! This recipe is from Epicurious:

(image from www.Epicurious.com, photo by: Noel Barnhurst)

Chocolate Pizza
Bon Appétit March 2007
by Giada De Laurentiis

Yield: Makes 6 servings

For the true pizza lover: a dessert version.

Ingredients:

Pizza dough

Ingredients for Pizza Dough:

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Preparation of Pizza Dough:

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Pizza Toppings:

2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preparation for Chocolate Pizza:

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.


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Today is National Chocolate Fondue Day!

Today is National Chocolate Fondue Day! Being that February is also the "Celebration of Chocolate" Month, this is a very fun day to celebrate!

(image from www.Epicurious.com, photo by: Pornchai Mittongtare)

This recipe from Epicurious for Chocolate and Coconut Cream Fondue sounds fantastic, and one that would be very romantic to do with your Valentine as well!

Chocolate and Coconut Cream Fondue
Bon Appétit December 2002

Yield: Makes 8 servings

Biscotti would be great for dipping, too.

Ingredients:

1 15-ounce can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Preparation:

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)

Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.


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Today is National Corn Chip Day!

Today is National Corn Chip Day! I love corn chips, really one of my few snack food weakness, and they are fantastic on top of nearly any kind of casserole (especially to make that said casserole more "kid friendly"!). I also love them on top of salads for some crunch, chili, soups, etc. A very versatile topping! But...not terribly low in fat, or calories, or sodium.

(image from www.foodmayhem.com)

Here is a recipe from Epicurious to make your own Corn Chips from home that are low-fat and you can control sodium levels by using other spices to give them some flavor and "kick"!

Low-Fat Chili Corn Chips
Bon Appétit July 2003

Ingredients:

6 5- to 6-inch corn tortillas
Canola oil
Salt, cumin, and chili powder, to taste

Preparation:

Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.

Then, you can use these, or store bought corn chips to make one of my favorite recipes (and entirely kid-friendly): Tamale Pie!

Tamale Pie
Epicurious January 1999
by Gail Glickman Horwood

Ingredients:

2 pounds of ground chuck
2 cans of Mexicorn (sold at most supermarkets)
1 small can of cream-style corn
1/2 package of Cinch (or Jiffy) brand cornbread mix
1 1/2 cups grated Cheddar
2 8 oz cans of tomato sauce
1 large onion
1 green pepper
1 tablespoon of chili powder
1 medium package of Frito corn chips
8 oz red wine
salt, pepper, garlic
sliced black olives for garnish

Preparation:

Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish.

Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake at 400°F for 35-45 minutes.

10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup of cheddar cheese. Garnish with sliced black olives.


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