1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 cup all-purpose flour
½ cup unsweetened cocoa
¼ cup Nutella
½ teaspoon salt
Heat oven to 350°. Grease mini muffin tin (or use mini liners).
In medium saucepan over medium-low heat, melt butter; turn of heat. Add sugar, vanilla, and eggs; blend well.
Stir in flour, cocoa, Nutella, and salt; mix well. Scoop into mini muffin tins; fil each cup about ⅔ full.
Bake at 350° for 12-15 minutes.
Cool completely in muffin tin. When cool, remove carefully, loosening sides with butter knife if needed.
11 oz milk chocolate chips
1/2 cup Nutella
14 oz can sweetened condensed milk (NOT Evaporated Milk & see note)
1 tsp vanilla
Line an 8 by 8 inch pan with aluminum foil.
Combine all the ingredients together in a medium saucepan over low heat, stirring consistently until the mixture is smooth.
Pour the chocolate mixture into the pan. Refrigerate for four hours, cut and store in an airtight container for up to two weeks.
Make sure not to add too much Nutella, it should be just 1/2 cup. Do not scrape the can of Sweetened Condensed Milk, doing this adds just slightly too much liquid and makes it harder for the fudge to set.
2 cups flour
1 cup old fashioned oats
¼ cup white sugar
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 bananas, mashed
Preheat oven to 375 degrees F.
In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until ingredients are well combined.
In a large bowl, beat egg. Add milk, oil, vanilla and mashed bananas. Sir to mix ingredients until well combined.
Add flour mixture to the banana mixture and stir until ingredients are incorporated, do no over stir.
Line a 12 muffin pan with 12 muffin tins or spray muffin tin generously with cooking spray.
Divide batter evenly among the 12 muffin tins.
Add a teaspoon of Nutella to the top of each muffin and gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
Bake at 375 degrees for 17-20 minutes or until toothpick comes out clean.
1 cup milk (I used nonfat)
2 1/2 tablespoons Nutella
1 tablespoon cocoa
In a small saucepan over medium heat, whisk all ingredients together until well blended and hot.
Pour into a cup and top with whipped cream and chocolate