Nutella Latte

nutella coffee latteWeather is getting colder and we all need a cup of warm coffee to wake us up! I am one of these people who love coffee in desserts,sauces (both savory and sweet) and sometimes like a meat rub. It’s superb!

Toaday,we are going to level up our coffee and add some Nutella. That delicious chocolaty,rich and luscious spread that is been loved for many and hated by few. What’s better than adding Nutella in your coffee!Hm? Beautiful frothy nutella coffee latte!

nutella latte

 

Ingredients:

  • 1 cup strong brewed coffee (filter or instant)
  • 1/4 cup milk
  • 2 tablespoons Nutella.

Directions:

  1. In your magic bullet,or blender,mix all the three ingredients and pulse for 2-3 seconds until well incorporate.
  2. Pour in a mug and top it with whip cream.

For a vegan option:

  • substitute the skim milk with almond milk
  • and the nutella with that sugar free and vegan “nutella”

nutella coffee

 

Advertisements

Brioche donuts filled with mocha and boozy caramel sauce (gf)

 

doughnutsI belong to the category of food addicts, I strongly believe it’s really serious and it becomes worse day by day…Every time ,my hunger and creativity unite,wonderful things can happen! My excuse for making donuts almost every  month is simply ridiculous,but no one can argue with me. Come on! Who doesn’t love donuts and coffee in the morning? I usually say “I need to try that recipe I have on my mind! Must be executed immediately!” Numerous times,I’m writing my thoughts down on my trusty notebook and execute them,no matter how tired I might be.

While ago, I made brioche baklava and it was a big hit in our family. No kidding! Besides, it would be a tad embarrassing as a Greek to fail baklava filling. Fluffy,buttery brioche with syrupy,spiced filling with the nut flavor playing the main role. Just superb!

This time,I used my Gluten free brioche batter and I make tiny,lovely,airy,fluffy and irresistible brioche donuts filled with whipped coffee and boozy caramel sauce. Once you sink your teeth into these, the cream filling  oozes and takes it to a whole another level.

They will satisfy the most refined taste buds! It’s impossible to  eat only one…

Ingredients:


 

Directions:

Make the filling:

  1. In a medium bowl add the heavy cream,but keep 1 tablespoon on the side.
  2. Beat until stiff picks formed. Put the  tablespoon of heavy cream that you kept in a small,microwave safe bowl and heat it for 10 secs. You just need to warm it so you can dissolve the coffee and cocoa. Stir until the coffee and cocoa dissolve.
  3. Let the coffee and cocoa-heavy cream mixture  cool down completely and add it in the whipped cream.
  4. Add the caramel sauce and stir with a spatula.
  5. Put  the filling in a piping bag and keep it in the fridge.

To make the donuts:

  1. In a deep frying pan,add some canola oil and let it get hot. The oil must be  340 F temperature.
  2. Dust a clean surface with white rice flour and try to stretch the brioche dough with your hands.
  3. With a small 2” cookie cutter,cut little circles and carefully add them in the hot canola oil. Do not overcrowd the pan,because the oil temperature will drop and your donuts will be greasy and will not be fried fast. Let them fry 3-4 minutes in each side,until you get a golden brown exterior.
  4. In a medium bowl,add the sugar.
  5. When donuts  are ready,toss them in the sugar and let them coat evenly.
  6. When the donuts are all done,let them cool down slightly and pip the a little bit of the filling.

doughnuts 3

 

 


Pumpkin-macadamia blondies (gf)

 

Fall is here,the pumpkin season with pumpkin patches,pumpkin cakes and carvings and any kind of recipes  a foodie can dream!

To be quite honest,before I come to America,I’ve never had that kind of desire for pumpkin. In Greece our uses of pumpkin is a bit different than here,and mostly in savory dishes that a human mind cannot reach.We combine it with feta cheese(Yes, feta cheese!) in pitas. The marriage between briny feta cheese and sweet pumpkin is so successful. As successful as these beautiful blondies!

Extremely moist,richly spiced and scrumptious! The sweetness of the frosting is just enough,doesn’t overpower the pumpkin flavor and doesn’t overwhelm you. The amount of spices and pumpkin is just enough to please everyone.

Blondies:

  • 1/2 butter,melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup gf all purpose flour
  • 1/2 cup pumpkin puree
  • 1/3 cup macadamia nuts,chopped
  • 1 teaspoon pumpkin spice

Brown sugar Frosting:

  • 1/4 butter,melted
  • 1/2 cup light brown sugar
  • 2 tablespoons milk
  • 1 teaspoon orange zest
  • 1 teaspoon rum(optional)
  • 1 cup powder sugar

Instructions:

  1. Preheat oven at 350 F. Line an 8×8 baking dish with foil and grease it with some canola oil. Set aside.
  2. In a bowl of a stand mixer combine melted butter and sugar. Mix until combined. Add in egg and vanilla extract and continue mixing until incorporated. Stir in salt,flour,pumpkin spice and pumpkin puree until thoroughly mixed and smooth. With a rubber spatula,stir in macadamia nuts and mix well.Spread the batter in prepared baking dish.
  3. Bake for 25-30 minutes until center is set.
  4. Transfer pan to wire rack to cool.
  5. Frost blondies when they are mostly cooled.

 

blondies gif

pumpkin blondies 2

 

 

 

 

 

 

 

 

 

 

 

 

 

Brown sugar frosting:

  1. In a medium sauce pan melt butter. Add brown sugar,rum,orange zest and milk and stir until mixture comes to a boil. Remove from heat,allow to cool for 5 minutes.
  2. Stir in powder sugar with a whisk.
  3. Spread on top of blondies and and allow frosting to cool completely.

pumpkin blondies

 


Coffee panna cotta with chocolate ganache (gf)

Pana cottaPana cotta is a  cold Italian custard, often served with fruit sauce or caramel syrup. The actual translation is “cooked cream” and it’s  superb! It’s the first dessert I was taught in culinary school and the easiest. The traditional it’s with fruit sauce,but I couldn’t help it and I made some adjustments,give a different approach without ruin the traditional base of Pana Cotta.

We bare making coffee Pana Cotta,topped with chocolate ganache sauce and some whip cream if you are an extreme food addict like me. Whip cream makes the dessert a little refreshing and light. The kick of the alcohol and the warmth and sweetness of brown sugar air so beautifully. Luscious,rich and irresistible!

Ingredients:

  • 10 oz full fat milk
  • 6.7 oz double cream
  • 4 tsp instant coffee granules
  • 4 tbsp Rum
  • 5 oz brown sugar
  • 1 tsp natural vanilla extract
  • 2-3 leaves gelatine (4-6g)

Chocolate  Ganache

  • 5 oz bittersweet chocolate (70% cocoa solids, chopped)
  • 2 tbsp Rum
  • 1 tbsp honey
  • 3 oz heavy cream

 

Directions:

  1. Bring the cream and milk to a simmer in a heavy-bottomed pan. Add the sugar, and stir to dissolve into the simmering liquid, remove from the heat
  2. Meanwhile, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Squeeze the extra water from the gelatine, and then add the leaves to the hot cream/milk mixture. Stir until dissolved
  3. Add the vanilla extract, rum and instant coffee to the milk and cream mixture and stir until the granules are completely dissolved. Strain the cream mixture through a sieve into a jug. Leave to cool for a few minutes
  4. Pour the mixture into 6 small glasses. Chill until set, at least 3 hours
  5. Bring heavy cream and honey to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 2 tbsp of rum and set aside.
  6. Spoon prepared chocolate sauce over panna cotta and serve.

coffee pana cotta