Decadent Chocolate Mug Cake (Lightened just a bit)

I saw this recipe in the morning before I even ate breakfast, so guess what I enjoyed to begin my day??

The second time I made it I shared with hubby...this luscious and simple treat can certainly be addicting!

MY OH MY!  It's similar to a Lava Cake - the hazelnut center is so creamy & dreamy. Makes it moist, and I just love that!! 

Just happened to see the recipe at Table for Two - please stop by and check out her other luscious recipes. You'll be so glad you did. 

I did use xylitol as a sugar substitute and it turned out grrreat! 

We ended up sharing this tasty treat, topped with ice cream...perfect after dinner dessert. 

DECADENT CHOCOLATE MUG CAKE

1/4 c. all purpose flour

2 Tb. baking cocoa powder

1/4 tsp. baking powder

2 Tb. white sugar

(I substituted with xylitol)

dash of salt

1/4 c. + 1 Tb. milk

2 Tb. vegetable oil 

(I used coconut oil)

1 Tb. Nutella chocolate spread (or mini chocolate chips)

In a small or medium bowl, whisk the flour, baking cocoa, baking powder

and sugar (or sweetener) Add milk and oil; whisk until blended and smooth. 

I quickly sprayed a large mug (mine was 12 ozs.) with non stick cooking spray.  Pour batter into prepared microwave safe mug. Add Nutella (or choc chips) in the middle of the batter..plopping it off the spoon with another spoon if need be. 

You may want to add a paper towel to the bottom of the microwave if you're

not sure your mug is large enough.  Microwave for 60-70 seconds.  Allow to stand a minute before enjoying....(I know it's hard to wait but it will need to finish 'cooking' before you dive in). 

My microwave is 1000 watts - I cooked ours for 60 seconds, but then I always

like a little 'goo'...hope that helps you with timing...

Enjoy straight from the mug (It will be warm!) or dump into a bowl and

add some ice cream...

Enjoooooooyyy!!! 

You may also enjoy...


1-Minute Chocolate Chip Cookie in a Mug

Cake Mix Dessert Waffles 

​

Flashback Friday - Favorite Fall Muffins

WELCOME TO FLASHBACK FRIDAY!

So happy to have you joining me here today! 

I've always been crazy about muffins...trust you'll enjoy these. 

I would love to kiss the person who thought of this terrific idea! 

Nutella swirled on top of the muffin before baking makes for a

wonderful 'frosting'....MMMM!

Self-Frosting Pumpkin Nutella Muffins

You sure can't go wrong feeding 'veggies' to your family with

this sweet treat!  They'll never know...and you don't have to tell them! 

Zucchini Cupcakes with Salted Caramel Frosting

ZOWIE!  I just drool seeing that layer of cream cheese in the middle!

Such a great combination of flavors...pumpkin & cream cheese.

Pumpkin Cream Cheese Muffins

Oh so delicious with crunchy apples and raisins too, PLUS luscious

chunks of cream cheese - MMMM! 

New York Apple Muffins with Streusel Topping

Flashback Friday - Irresistible Cookies

WELCOME TO FLASHBACK FRIDAY! 

Tickled to share some favorite tasty cookie recipes with you today!! 

Start with 2 cookie mixes, add some oats, butter, eggs and candies and you're all set!  Great when you need something quick for tomorrow...or tonight. 

Easy Monster Cookies

This one begins with a cake mix..add coffee if you'd like...roll in powdered sugar and bake.  MMMM good! Great with a cuppa coffee. 

Chocolate (Mocha) Crinkle Cookies

A from-scratch cookie that will knock your socks off!  

AH.MA.ZING & AWE.SOME! 

Wendi's Awesome Chocolate Chip Cookies

A luscious combo of hazelnut, chocolate & butterscotch.

How can you go wrong???  Pour a glass of milk and enjoy!

Nutella Butterscotch Cookies

2-Ingredient Nutella Brownies (Gluten Free) & A Giveaway!

*GIVEAWAY HAS ENDED*

You're gonna love me for sharing this simple recipe...

And am offering a jar of organic nutella (or hazelnut spread with cocoa and milk) from Nocciolata USA too...so you can make your own!

I was so tickled to be contacted by this great company. They not only offered to send me samples, they're willing to give a jar away to one of my readers!! 

Hurrah!! 

From their website...

 Nocciolata (SRP: $4.99; 9.5oz) is crafted using carefully selected ingredients such as dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract.

This deliciously smooth spread is gluten-free, kosher and has no palm oil, hydrogenated fat, artificial flavors or artificial colors or aromas. Nocciolata can be enjoyed on toast or croissants and is also a great ingredient for enhancing the flavor of any cake, cookie or muffin recipe.

------------------------------

The same day I decided to hunt online for a recipe to use my beloved jar of creamy chocolate, this recipe seemed to find me, and I simply couldn't resist! 

TWO Ingredients you ask?  Yep...that's it! 

You beat the fire out of eggs - then add the jar (or 1 cup) chocolate hazelnut nutella spread, and that's it!

They are fudgey and fabulous.  We like nuts on top, but that isn't necessary.  You can just sprinkle powdered sugar over the top if you prefer....or not. 

Thank you to Katerina at Diethood for perfecting this recipe...and just in case you're wondering...

NO...hers is NOT a dieting type blog. *-* Would love for you to stop over and visit her. 

2-INGREDIENT NUTELLA BROWNIES 

4 large eggs

1 c. nutella

nuts or powdered sugar, optional

Preheat oven to 350. Line an 8" X 8" pan with parchment paper (no need to grease); set aside.

Place eggs in medium mixing bowl; with an electric mixer, beat for 7 - 10 minutes, or until eggs have tripled in size. 

Heat nutella in microwave for 45 - 55 seconds. 

(depending on power of your M/W) 

You want it to be pourable, but not hot. Remove from microwave and stir. 

Slowly pour the warm nutella over the eggs, beating until smooth. 

Pour into prepared pan and bake 30 - 32 minutes, or until a toothpick inserted in the middle comes out clean. 

(If using nuts, sprinkle over the top before baking - they'll get toasted and so yum!)

Remove and allow to cool to room temp before cutting. Dust with powdered sugar. Cut and serve. 

You're welcome! 

Linked to Weekend Potluck

The WINNER OF THE GIVEAWAY IS COMMENT #2 - 
Kitty Penrod!  Congrats to you!!

Now...onto the giveaway! 

1 -  I'm asking you to do is tell me your favorite thing to do with nutella 

2 - You can get a second entry by liking Nicciolata USA at Facebook

(click on link above), then come back and tell me you did. 

3 - Get a third entry by liking MY Facebook page at The Better Baker Blog and Cookbooks (or let me know if you already have) 

(LEAVE EACH COMMENT SEPARATELY TO COUNT FOR MORE THAN ONE) 

Be sure to leave your email address so I can contact you if you win. 

Send over your friends and family too so they can join the fun.

And if you don't happen to win, you can always purchase a jar of this 

lovely organic chocolate spread here

*SORRY - USA entries ONLY*

Ready....Set...Go!

Contest closes on Sunday, June 29th at 9 PM

​

(3-Ingredient) Mini Nutella Brownies

In cleaning out, trying to downsize and move to a smaller place, this is another recipe I've come across.

I don't remember ever trying it, but with only 3 ingredients, and half a jar of nutella sitting on the shelf, I HAD to mix it up...by hand...and we were happy to enjoy a little snack.

Recipe says it makes 12 mini muffins - I ended up with only 11. But hey - who's going to complain?

NOT ME!  This is a fabulous recipe when you need a little something sweet but don't want a lot left to sit around and tempt you.  These would be great even for a family of 4 or 5...feel free to double the recipe if you want. 

I think I'll put little dollops of peanut butter in the middle before baking them the next time I make them. 

Enjoy!! 

MINI NUTELLA BROWNIES 

1/2 c. nutella (chocolate hazelnut spread)

1 egg

5 Tb. flour

1/4 c. chocolate chips, optional 

Preheat oven to 350. Line 12 mini muffin cups with paper liners. 

In small bowl, mix ingredients by hand, adding chocolate chips last, if you're using them. 

Divide evenly between cups, almost 3/4 full.  Bake 11 - 12 minutes or until they test done. (If you stick a toothpick in the middle of one, it doesn't come out gooey, it's done!)  Cool and enjoy. 

Yield: 11 or 12 

Linked to Weekend Potluck

​

Mexican Nutella Hot Chocolate

This was just one more amazing recipe that I found at Weekend Potluck....the every Friday linky party right here at The Better Baker. The recipe was linked up by Hun, what's for Dinner? 

Simple, Delicious & simply delicious!  This easy, make-in-a-minute kind of recipe always grabs me by the neck...and taste buds.  

I love hot chocolate...and nutella...and quick, so here ya go...

Enjoy a cupfull today....you'll be so glad you did. 

MEXICAN NUTELLA HOT CHOCOLATE

1 c. lowfat milk

(I used 1%)

1 cinnamon stick

1/2 tsp. vanilla

2 Tb. nutella 

tiny pinch of cayenne

marsh(a)mallows =) 

In a small saucepan over medium temp, heat milk, cinnamon stick and vanilla. Once bubbles begin to form, whisk in the nutella; stir until melted and smooth. Remove the cinnamon stick. Pour into your favorite mug and garnish with marsh(a)mallows.  I sprinkled a little cinnamon on top. 

Yield: 1 serving

Can be heated in microwave if you're in a hurry, but I would allow the cinnamon stick to infuse the milk for a minute or so. 

Linked to Weekend Potluck

Self-Frosting Pumpkin Nutella Muffins

Have you ever heard of such a thing???

SELF-Frosting muffins???

Oh Baby! 

This is such a wonderful recipe.  I am sooo glad I tried it, and will be making them again soon.  I found the recipe at A Feast for the Eyes. Debby has tons of wonderful recipes - all photographed beautifully! Mouth-watering!

Nutella is swirled in the top of the muffin before it's baked, so it's as if it is already frosted. 

The pumpkin and chocolate really compliment each other - they were SOO good warm from the oven!  They are a heavy moist muffin - my favorite!!!!!

These luscious bites of yum are easy to make too - just mix dry ingredients in one bowl, wet ones in another and blend together! I loved the ease of making these because I mixed it with a spatula by hand....no mixer needed. 

Our son and dil stopped by soon after I took them out of the oven. Both expressed how good! they thought the muffins were.  They are great taste testers. 

SELF-FROSTING PUMPKIN NUTELLA MUFFINS 

1 - 15 ozs. can pure pumpkin puree (NOT filling) 

1/2 c. vegetable oil

(I used 1/4 c. oil, 1/4 c. applesauce)

2 lg. eggs

(or 1 egg and 2 egg whites)

1 Tb. vanilla extract

1/4 c. light brown sugar, packed

(or 2 Tb. brown sugar splenda)

2 c. all purpose flour 

1/4 c. white sugar (or xylitol)

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

(or substitute pumpkin pie spice for spices)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cocoa powder

12 heaping tsps. Nutella for topping 

Preheat oven to 375. Line or spray 12-cup muffin pan. 

In large bowl, whisk together flour, white sugar, spices, baking powder, baking soda, salt and cocoa powder. Set aside. 

In small bowl, whisk the pumpkin, oil, eggs, vanilla and brown sugar. Pour wet ingredients over dry ingredients and whisk to blend.

Fill prepared muffins cups evenly, about 3/4 full. (I love to use my scoop to make this easier). Place a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter. 

Bake for 25 - 30 minutes or until toothpick comes out clean. 

Serve warm - be careful not to burn your mouth! Store in airtight container. 

Yield: 12 fabulous muffins

Linked to Mix it up Monday          Wednesday Extravaganza       Gooseberry Patch Roundup - Pumpkin  Full Plate Thursday Weekend Potluck    Meal Plan Monday

No-Bake Peanut Butter Nutella Bars

Here's another fabulous no-bake treat I wanted to be sure to share before school starts in most places. 

I was just so excited when I saw it at Sweet Pea's Kitchen.  She has awesome photos and super recipes there.  My hubby has always called our daughter "Sweet Pea"...so I'm pretty partial to this blog.  *-*

As far as I'm concerned, there's no better combination than peanut butter and chocolate...UNLESS YOU ADD NUTELLA TO THE MIX!! 

This would make a great lunch treat or after school snack. 

It's simple and I love that it uses ingredients I normally have on hand. 

If you love Nutella (and who doesn't?  If you don't...I have to feel sorry for you=( ...I love eating it by the spoonsful!)

I'm drooling just looking at this photo again...

PEANUT BUTTER NUTELLA BARS 

1/2 c. unsalted butter

1 - 1/2 c. powdered sugar

3/4 c. smooth peanut butter

1/4 c. Nutella (hazelnut spread)

3/4 c. graham cracker crumbs

1/2 c. chopped semi-sweet chocolate or chocolate chips

1/4 c. peanut butter chips

2 TB. Nutella 

Butter bottom and sides of an 8" X 8" square pan. Place a long sheet of parchment paper in the bottom, letting the paper extend up two sides of the pan and overhang slightly on both ends. 

(This will make it easier to remove the bars from the pan later). 

Melt 1/2 c. butter in medium saucepan over low heat. Once melted, remove from heat and stir in powdered sugar stirring until smooth. Stir in peanut butter, Nutella and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into prepared pan and smooth top.

In the now-empty saucepan, melt chocolate, peanut butter chips and nutella until almost completely melted.  Remove from heat and continue stirring until completely melted and smooth.  Pour over peanut butter layer and smooth into even layer.

Refrigerate for atleast 1 hour to set (I know...I know...it's tough to wait...trust me, it's gonna be worth it!) Remove from the pan using the parchment overhangs and place on a cutting board.  Use a pizza cutter to slice into 16 bars.   Store in airtight container in the refrigerator. 

Yield: 16 servings 

Linked to Crazy Sweet Tuesday
Weekend Potluck
    Foodie Friends Friday
        Ingredient Spotlight - Peanut Butter
          Ingredient Spotlight - Chocolate Chips
Tasty Creations
GBP Roundup - Peanut Butter

Creamy Nutella Fruit Dip {2-ingredients}

I'm wild about EASY PEASY recipes and this is another one to add to my collection. 

After knowing I was going to make the patriotic berry kebobs, I wanted a dip to go along with it, and I saw this one right away. 

Nicole at Wonky Wonderful also linked this recipe to this last week's 

Weekend Potluck . Stop by and check out the many wonderful dishes linked there this last weekend.  I'm honored to be a co-host there with five other very lovely ladies. If you've not linked up before, please come by this next weekend and show us your stuff. 


And PU-LEEZE stop by and say hello to Nicole.  She has some great photos and a fun-to-read post about this 'recipe'. 

This recipe is kid-friendly and can be whipped up in less than a minute. 

NO.JOKE!

This is a healthier and not-so-sweet dip.

HOW CAN YOU GO WRONG ADDING NUTELLA TO ANYTHING???? 


If you ask me...it's simply impossible! *-* 

I do enjoy it by the spoonful.  And in things too, like this creamy smooth dip. 

This can hardly be considered a recipe as it's so easy with only TWO ingredients.  And you can easily make it without measuring! 

ENJOY!!!

And be sure to pop over and check out the patriotic berry kebobs at my other post today.  These two dishes are great together!

Some have said this isn't sweet enough...I've learned to add honey to it too, and it sweetens it right up. 

CREAMY NUTELLA DIP {YOGURT BASED} 

  Mix 1/2 cup of your favorite greek yogurt with 2 heaping tablespoons of Nutella.  

(I used vanilla yogurt...honey vanilla would be good also) 

Add a tablespoon or two of honey to sweeten it if desired...

Honestly - THAT'S IT! MMMM! 


Linked to  Mix it up Monday
Melt in your Mouth Monday
      Show me Whatcha Got Tuesday
        Whacha Whipped Up Wednesday
Thursday's Treasures
Foodie Friends Friday
Freedom Friday
Fit & Fabulous Friday
GBP Roundup - Quick & Easy
Weekend Potluck

Nutella Banana Oatmeal Smoothie & Weekend Potluck #23

WELCOME TO WEEKEND POTLUCK!

AND

I wanted to finish out my "Drink-A-Thon" week with a very popular and yummy smoothie post from the past....

Nutella Banana Oatmeal Smoothie

Click on the link above for the recipe. Try it...you'll love it! 

ONTO WEEKEND POTLUCK!  


I have been PINNING so many WP recipes and can't tell you how pleased I am that you're linking up such awesome dishes here!  YUMMERS! Thanks so much for joining us! We set another record last week - 
KEEP 'EM COMIN!!

Now, let's take a a quick peek back at last week.......

The recipe with the most clicks was ~

     Fight Back Brownies by Baking and Cooking, A Tale of Two Loves

Recipes that caught our attention ~

Bohemian "Queso" Dip by Newlyweds Blog
Summertime Tortellini Pasta Salad by Diary of a Recipe Addict

And, a personal favorite ~

 
Raw Vegan 3-ingredient Lara Bar Balls

Don't forget - if you were featured, please grab the featured button below - 

The Better Baker ~ Marsha

Sunflower Supper Club ~ Kim & Julie

Life As a Lofthouse ~ Holly

4 Little Fergusons~ Tonya

The Country Cook~ Brandie

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

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