Monthly Archives: April 2012

Nutella Banana Bread

Source: Nutella Every Day

Everyone loves Nutella, right? Right!
This banana bread has an ooey gooey ribbon of Nutella marbled through it, and  is the perfect mid-day coffee break snack.


2 cups All Purpose Flour
3/4 tsp. Baking Soda
1/2 tsp. Salt
1/4 cup unsalted Butter, at room temperature
1 cup granulated Sugar
2 large Eggs
1 1/4 cups mashed Ripe Banana
1/3 cup skim Milk
1 tsp. Vanilla
3/4 heaping cup Nutella

1. Preheat oven to 350°F. Spray 8×4-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.
4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well.
6. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
7. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good.
8. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.


S’mores Cookies

Source: The Girl Who Ate Everything, Christy

This campfire classic turned crowd-pleasing cookie is a must try recipe!
I originally made these for a friend who has never had s’mores… can you believe that!? Going 20+ years never having had a s’more! Crazy!
Anyways, these cookies are the perfect hello to summer, and a great way to have s’mores year round! Featuring a graham cracker base and the s’mores signature Hershey’s chocolate square.


11 tbsps unsalted Butter, softened
1 cup Brown Sugar, packed
½ cup granulated Sugar
2 large Eggs
1 tsp Vanilla
1 tsp Baking Soda
½ tsp Sea Salt
1 tsp Cinnamon
2 ½ cups Flour
1/2 cup Semi-Sweet Chocolate Chips
1 cup Mini Marshmallows
3 regular sized Hershey’s Bars, broken into pieces
1-2 packages Graham Crackers, broken into squares

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon. Set aside.
3. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
4. Add the flour mixture to the butter mixer and combine on low speed.
5. Fold in the chocolate chips and marshmallows.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.
10. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Lemon Bars

Source: Baking Bites, Nicole

These zesty lemon bars are truly for the lemon lover.
They have a nice thick shortbread crust, topped with a simple silky lemon custard.

1 1/2 cups All Purpose Flour
1/3 cup Sugar
1/4 tsp Salt
1 tbsp Lemon Zest
1/2 cup Butter, room temperature

4 large Eggs
1 1/3 cups Sugar
1 cup Lemon Juice, freshly squeezed and strained

1. Preheat oven to 350°F. Line 9×9-inch baking pan with aluminum foil.
2. In a large bowl, whisk together flour, sugar, salt and lemon zest.
3. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
4. Pour into pan and press mixture down into an even layer.
5. Bake for 16-19 minutes, until just lightly browned around the edges.
6. While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
7. When the crust comes out of the oven and is still hot, pour in filling mixture.
8. Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
9. Cool completely before slicing. Top slices with confectioners’ sugar to serve.

Baked Garlic Cilantro Fries

Source: The Talking Kitchen, Lauren

A different (healthy) spin on your usual french fry.

*2-3 servings

5-6 Yukon Gold Potatoes, cut into thin fries
2 tbsp Olive Oil
1/4 – 1/2 tsp Garlic Powder
1/2 – 3/4 tsp Sea Salt
Pepper, to taste
1/4 c. loosely packed Cilantro Leaves, finely chopped


1. Preheat the oven to 425°F, and get a baking sheet with rack ready (If no rack, just line with foil/parchment paper and drizzle with olive oil).
2. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes.
3. Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper.
4. Lay on a baking sheet in a single layer, preferably one that has a cooking rack so the fries can have the air circulating all around them (and no need to flip.)
5. Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip the fries.
6. Once done, toss fries with cilantro in a bowl.

Enjoy by the handful!