An easy peasy recipe for Nutella Buttercream
Hi guys, here’s the Nutella Buttercream recipe I used for my Reece’s Pieces Cookie Cakes. Obviously Nutella goes with just about everything, so you can use this for so many other recipes. Add it to cookies, cakes, cupcakes, or just eat it from the bowl…hehe.
You can basically add as much or as little Nutella as you want. More will enhance the Nutella flavour. Mmmmnnnnn. Nutellllllllla.
This buttercream icing recipe is to die for people. I could seriously eat this out of the bowl all by itself. I mean, buttercream and salted caramel mixed together? How can it get any better than this? If you make the jar of salted caramel ahead of time, you can whip this icing up in no time at all. It can virtually go with any kind of cake. I tried mine with banana bread.
These cupcakes only lasted a few minutes in our house. I had to hide one to save for the hubby so he could try how deli-good these were. I’m going to need to make another batch of these asap. Seriously delish!
Bananas Foster Muffins is a gourmet twist on the classic favourite banana muffins.
Today started out a sunny and nice summer morning, somewhere along the way the clouds and fog rolled in. Boo.
But, on the bright side, perfect baking weather….bonus 🙂
My kiddos love banana muffins. They ask for them all the time. Everytime they see bananas in the fruit bowl getting really ripe they bug me…non…stop.
I was kind of getting sick of the same old banana muffins so I though I’d put a twist on this classic favourite.
Then it popped into my head. Why not make them with a bananas foster twist?
and voila!…here they are.
They’re super yummy.
I chopped up the walnuts quite fine. You can omit them too if you want.
The bananas foster sauce on top gives the muffins a sweet sheen. Excuse me while I go enjoy one of these with a hot cup of tea 🙂
Holy Smokes it’s been a while. A long, long while.
I had every intention of keeping up with my blog. But the baby didn’t like that plan too much. Between the baby, the housework, the other kids, the business bookwork and hockey, I’m not sure how i’m still standing…lol. But I absolutely love to cook and bake among many other things. Not that I haven’t been cooking in the past couple of years. I’ve got so many great recipes to share and organize and hopefully I can keep up and organize them all on here.
So, while the baby naps and the other kids do their english, here we go….. Strawberry Lemon Poppyseed Muffins.
My oldest boy is a huge fan of Starbucks Lemon Poppyseed Loaf. So I decided to make a lemon loaf at home. As I started mixing it I thought how fun would it be to make these into muffins and add a strawberry twist to it.
Boy oh boy was that a good idea….
can you say Delish!…
um ya, half of the batch was gone in 5 minutes.
So here it is. So fluffy and light, I’m going to have to make these again tomorrow. Four boys & 12 muffins, just doesn’t cut it.
You’ve got to try them out.
Strawberry Lemonade Poppyseed Muffins
1/4 cup sugar
Juice of 1 Lemon
3 tbsp strawberry juice (squeeze from berries)
1/2 cup butter
1 cup sugar
2 tsp lemon rind
1 1/2 cups sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp pure lemon extract
2 tbsp poppy seeds (more or less depending how much you like)
icing sugar for dusting
Start with preheating your oven to 350 degrees F. Line your 12 muffin tins with muffin cups.
Combine your 1/4 of sugar with lemon juice and strawberry juice. You might want to zap it in the microwave for a few seconds so there are no sugar grains It should be thin enough to so you can spoon it on the muffins after and have it absorb. Set the bowl aside.
Cream butter, add 1 cup of sugar and beat until fluffy. Add eggs 1 at a time, beating well after each egg.
Sift flower, baking powder and salt together.
Add to creamed mixture alternately with milk and lemon extract, beginning and ending with dry ingredients. (make sure you do this, it makes the batter texture just right).
Stir in lemon rind and poppy seeds
Spoon into muffin cups and bake for 15-18 minutes or until the toothpick comes out clean.
Cool muffins for 5 minutes and then spoon syrup mixture over top each muffin slowly so that it absorbs a little into each muffin.
Then while they’re still war, dust icing sugar over top and then let cool.
These are actually best tasting once they’ve had a chance to cool and mellow.