It is hard to believe that yesterday was the one year birthday for What's Cooking at Cathy's!
It has been fun trying and sharing new recipes with you and I hope that you have found the photos helpful and recipes tasty.
A first birthday deserves a party, don't you agree? I thought so too, but with impending vacation plans, kitchen time is limited, so I had to compromise. I decided the best option would be to share which recipes were the top hits for my readers and followers.
So without further adieu.....drum roll please.....the top three posts for the last 12 months were...
Am I surprised that the Nutella Icebox Cake was #1? Absolutely not!
If you haven't tried it, what are you waiting for? Go to the grocery and buy yourself a jar of Nutella and get started! Summer is coming soon and the Nutella Icebox Cake is a perfect chilled treat on a warm summer day.
I don't think that you will be disappointed with any of these three recipes, so give them a try if you haven't already. If you have tried them, add a comment and let me know how you liked them, I'd love to hear from you!
There will be an upcoming birthday celebration recipe. I promise! I have been noodling an idea for a while now, something I hope will be spectacular.
When I recover from jet lag and get back into the swing of things, the kitchen will return to its chaotic state and I'll begin working on the new creation.
and that's What's Cooking at Cathy's ~ Enjoy!
I'm sure you all have had the traditional no-bake cookies at one time or another. This recipe includes one of my all time favorite things Nutella. I became hooked on a trip to Italy in 2007 and I'm never without a jar in my pantry. Next time you have the urge to bake, don't heat up the oven! Give these gems a try.
Nutella No-Bake Cookies
Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla
pinch of salt
1/4 cup peanut butter
1/4 cup Nutella
3 cups quick cook oats
Directions:
Over medium heat, cook sugar, cocoa, milk and butter until it reaches a boil.
Boil one minute.
Remove from heat.
Stir in vanilla, salt, peanut butter and Nutella. Mix thoroughly.
Add the oats to the mixture and stir until thoroughly mixed.
Drop by teaspoon onto waxed paper line cookie sheets and cool.
Refrigerate...Eat...Repeat...
....and that's What's Cooking at Cathy's ~ Enjoy!
I've been on a baking kick and along with it a Nutella kick. I see nothing wrong with it! I quite like Nutella. Anyway, I had some egg whites I was saving and tried this recipe this afternoon and it is very very good.
Nutella Meringues
Ingredients:
3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
Instructions:
Preheat the oven to 300 degrees F. Make sure you have one oven rack in the
bottom third of your oven and one in the upper third of your oven.
This is important....Line two baking sheets with parchment paper and set aside.
Warm the Nutella through and then set aside while you make the
meringue. I used the microwave for this, warming it for 1 minute 30 seconds on 50% power. If you don't have a microwave you can accomplish the same thing by using a double boiler.
Let the Nutella cool while you are mixing up the meringue.
In the bowl of a stand mixer, fitted with the whisk attachment, place the
egg whites. Beat on medium-high speed until the whites are completely foamy.
Add the cream of tartar and the salt and
continue whipping at medium-high speed until when you lift the whisk
attachment, soft peaks form. This should take a few minutes.
Once you have reached the soft peak stage, increase the speed to high and
begin adding the sugar a few spoonfuls at a time (this should take a few
minutes). Once all the sugar is in, the
meringue should be very thick (almost stiff) and when you left the whisk firm
peaks should remain.
Remove the bowl from the mixer and drop in all the Nutella. Using a rubber
spatula, gently fold the Nutella into the meringue three or four times. You’re
aiming for a swirled effect so don’t over mix. This will also help avoid
deflating the meringue.
Using two spoons, drop the meringue onto the parchment-lined baking sheets
in large dollops. Place in the oven for 10 minutes. After 10 minutes,
immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an
hour.
After an hour, check the meringues. If they are completely dried out then
turn the oven off and leave the meringues in the oven for a few hours to cool
with the oven. If the meringues still look a bit “wet”, then continue baking
for another 20 minutes or so. Either way, once fully baked, turn off the oven
and leave the meringues in there for a few hours.
When you remove the meringues from the oven they should be completely dry
and cool and will sound hollow when you tap the bottoms.
The meringues will keep in an airtight container for a week, if they last that long!
......and that's What's Cooking at Cathy's ~ Enjoy!
