"Once we accept our limits, we go beyond them" /Albert Einstein

Saturday, September 29, 2012

Nutella-Ricotta Crepes 

Ricotta Filling:
2 cups ricotta cheese
1/4 teaspoon vanilla extract
3 teaspoons powdered sugar

Nutella Sauce
1/3 cup Nutella
2 tablespoons milk

In a saucepan over low heat, slowly heat Nutella. (Don't burn it. If you do, the Nutella police will show up at your door.) Whisk in the milk.

To prepare: spoon about 1/3 cup of ricotta filling onto the edge of a crepe. Roll the crepe. Repeat with remaining crepes and filling. Place rolled crepes side-by-side in a serving dish.

Drizzle the warmed Nutella sauce over the rolled crepes. Sprinkle with powdered sugar. Serve immediately. 

Saturday, September 22, 2012

Dark Chocolate Pretzel Toffee Bark

1/2 cup broken pretzels (whatever shape)
1/2 cup chopped Heath Bar bits (they come in a bag in the baking aisle)
1/4 cup mini marshmallows (these are new)
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels


1. Use a Silpat or line a baking sheet with wax paper.
2. Combine pretzels, Toffee Bits, and mini marshmallows in small bowl.
3. In a separate bowl melt chocolate on medium for 30 second intervals; stirring in between. Once melted, add half of your pretzel mixture and combine.
4. Pour chocolate mixture onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle wth remaining pretzel mixture. Tap sheet several times to spread chocolate and settle the ingredients. Refrigerate for 30 minutes or until firm.
5. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.