Baking cookies from just three ingredients – is that possible? Oh yeah! The magic word is Nutella biscuits and they are probably the fastest and easiest biscuits we know. Of course, we don’t want to withhold the recipe from you.
For the Nutella cookies you will need:
200 g Nutella
130 g of flour
Put the Nutella in a bowl and mix it with the egg. Gradually add the flour and mix either with a spoon or a hand mixer until a homogeneous dough is formed.
Attention! Do not stir the dough for too long, because then the Nutella will begin to melt and the dough will be too soft.
Spread or roll out the dough approx. 1 cm high and either cut out with biscuit mold, or portion with a spoon and shape into biscuits. Repeat until the batter is used up.
Spread the biscuits on a baking sheet lined with baking paper and bake in the preheated oven at 180 ° C (top and bottom heat) for about 15 minutes.
Nutella cookies quick and easy
Nutella biscuits are perfect when there is a spontaneous visit or when you crave something sweet in the evening. They are ready in no time and the ingredients can usually be found in the pantry anyway.
Instead of the Nutella you can of course use another chocolate or nut nougat cream. Our tip: try making the chocolate cream yourself.
Nutella biscuits are deliciously varied
You can decorate and decorate the finished Nutella biscuits as you wish. With colored icing, you can quickly conjure up the right biscuits for a customer’s birthday or the theme party. Topped with bananas, the biscuits taste twice as good and with a little ice cream and whipped cream, they become dessert dreams come true.
Also delicious: Put a handful of chocolate drops or chopped nuts in the batter or sprinkle the biscuits with colored sugar pearls after baking. With a scoop of ice cream between two biscuits, the threat becomes a trendy chocolate ice cream sandwich.
Nutella Recipes – Tips and Tricks
The great thing about baking with Nutella? It’s nice and fast! The chocolate cream can be further processed directly. Unlike chocolate bars or couverture, it does not have to be chopped up or melted in a water bath for the respective recipes. It is only advisable to warm it up briefly in the oven or microwave if it is still somewhat firm.
Nutella is particularly suitable for refining cake batter, biscuit fillings, and frostings. A seductive swirl of chocolate and cream is placed on the small Nutella cake – perfect for tea time.
You know, baking takes love and patience. But when it comes to baking cakes successfully, a little bit of science doesn’t have to be luxury. Do we get on well, it’s not about turning you into a chemist, eh? The idea is to understand that each ingredient has its uses and that each ingredient has a different action in your recipe:
The flour is the base, it is what holds your cake. It’s the framework in a way.
The yeasts bring lightness and make the cakes swell.
As for sugar, in addition to sweetening (ah good?), It kicks in on contact with liquid ingredients. It helps keep a cake moist by trapping moisture in it.
The liquid brings softness just like the fat.
Eggs bind the ingredients together.
The fat helps soften the cake.
There you go, now that you know that, follow our 10 tips and tricks for baking your cakes successfully .
1. THE INGREDIENTS AT ROOM TEMPERATURE:
The ingredients at room temperature in a recipe are not meant to look pretty. Observe this indication scrupulously. Using ingredients at room temperature in a recipe helps the dough to be more homogeneous because the ingredients will blend together better. Logical!
Cold butter is blah to mix… So, don’t ignore this step. And if you forgot to take out the butter for your recipe, don’t panic, put it in 10 second increments in the microwave, minimum power and it should do it.
Temperate eggs go up better in snow and also mix better with your dough. Take the test: an egg taken out of the fridge will be more viscous than a tempered egg. In short, if you do not give up and prefer to keep your eggs in the refrigerator, take your precautions before using them to make your cakes.
2. CREAMING THE BUTTER FOR AN INCOMPARABLE SOFTNESS:
In many recipes, butter requires creaming. This step consists of working the softened butter either alone or with sugar with an electric whisk (or in a food processor) in order to incorporate air. You incorporate air into your creamed butter, which then mixed with your preparation will make your dough light and creamy.
3. BAKING SODA OR BAKING YEAST?
We should especially not confuse these two white powders. One serving to aerate your cake as much as possible. Widely used in Anglo-Saxon pastry making, this magic powder lightens cakes and cookies.
Baking yeast or baking powder or even baking powder will make your cake swell. Baking soda is part of the baking yeast.
Make sure these ingredients are still good to use. Expired yeast will not poison you, but it will be less active. To keep it, put it in an airtight box.
4. ADAPT THE QUANTITIES OF A RECIPE:
There’s no mystery, to adapt a recipe to the dimensions of your mold, you have to do a little mental math.
So for all those who have not listened to the math teacher, a review is needed. And for that, nothing better than a practical case!
Come on, second example with flour:
7.5 ———–> 250 g
(10 x 250) / 7.5 = 333.33 g
So you need about 330 g of flour!
And so on. Keep this rule warm in your kitchen! It will be of great use to you to adapt the quantities of your recipes.
It gives you a corner of so much fairyland, right?
This formula applies if you keep the same diameter or the same height!
Because if this is not the case, we start with volume calculations and that’s a whole different story!
5. MILK, BUTTERMILK AND CREAM:
Buttermilk for those who are not familiar with this ingredient that we particularly like, it is fermented milk. You can find it in supermarkets under the name ribot milk or fermented milk. It is a sour-tasting curd. Incorporated into a muffin batter or a pancake batter, it gives them an incomparable softness.
Milk (whole or not), fermented milk and cream are not substitutes for each other in a cake recipe.
A recipe that calls for whole milk must absolutely contain whole milk. Their composition is not the same, so you cannot replace the milk with buttermilk which contains lactic ferments.
6. CAKE DOUGH TOO BEATEN OR NOT ENOUGH:
It seems like nothing but the fact of beating a dough too much or on the contrary not doing it enough can considerably influence the final rendering of your cake.
The texture of an excessively beaten cake will be denser because the gluten will have developed more. Result: you will get a more compact, more elastic cake… which is good if you make a pizza dough. For a cake it is better to have a softer texture.
Another inconvenience of a too beaten cake: the bump in the center. That is clearly the problem with overly beaten pasta.
Too much batter, or not enough at all, can result in a flat cake.
So, it is best to respect the instructions of a recipe so as not to end up with a cake whose texture does not resemble that of the recipe. Don’t tell yourself that one more minute isn’t a big deal.
7. MY CAKE SAGS IN THE MIDDLE ONCE OUT OF THE OVEN:
Several reasons for this:
The explanation for undercooked cake is the most common. Then comes the suspicion of excess fluid. Did you measure / weigh your liquid ingredients correctly?
You may also have used a recipe in a different pan. Deeper than that recommended by the recipe. By not adjusting the baking time, you end up with a cake that will not have had time to bake.
8. MY CAKE IS TOO DRY:
If your cake is too dry, you may have added too much flour.
Or did you cook it too long?
It may also be that the amount of fat is insufficient. If you have too much flour and not enough fat, you will definitely get a dry cake. It’s all about balance!
9. MY CAKE IS TOO DENSE:
If your cake is too dense and therefore not airy enough, you may have added too much sugar, too much liquid or too much yeast. Enough is enough !
10. THE BA BA:
Butter and flour your mold. Always. Use magic sprays such as Wilton’s Bake Easy. Just spray it all over the mold and unmolding your cake will be a snap.
Place your cake in the center of the oven and put it in the oven once the indicated baking temperature has been reached.
Don’t substitute ingredients because you don’t have everything in your cupboards or fridge. You have now understood that each ingredient has a very specific role. So there is bound to be an impact on your cake.
Wait 5 minutes with the oven off before taking out your cake. After being exposed to a very high temperature your cake needs to prepare for coming out. A temperature shock is not good… that’s how we choke on death.
Grandma’s trick to having a cake that rises evenly is aluminum foil… Kesako? Wait, little chemist, let’s explain.
It is necessary to imprison in a strip of aluminum foil some paper towels soaked in cold water. This strip of aluminum foil will wrap the outside outline of your cake. But first, place it in the freezer for 1 hour. This method has the effect of creating even baking of the cake. The outside of the cake tends to cook faster because it is in direct contact with the mold which heats up. The very cold strip slows down the cooking of the outside of the cake.
Everyone has aluminum foil at home, right? So give it a try!
And if you are too lazy to experiment with this trick, you can always use the convection cone which allows your cakes to rise evenly too!
The smoothies or fruit smoothies are one more option healthy and tasty to take fruit with other ingredients that combine great and they make a single milkshake is the breakfast or snack perfect . In addition, I personally think they are the perfect solution to give out those fruits that have remained ripe , and thus not only do we take advantage of them, but their great contribution of natural sugar means that we do not have to add added sugar to recipes, so They offer a very interesting healthy plus.
This banana and cinnamon chocolate smoothie is a very simple recipe , since you only need to crush the ingredients, and best of all, you can adapt it to your liking , for example by choosing its texture, incorporating other fruits, changing the proportion. cocoa or adding other ingredients that you like, further down in the Variations section you will see all our suggestions. Of course, it is a shake to serve very cold , so we recommend you leave it to rest in the fridge to drink it cool.
Ingredients to prepare banana and chocolate smoothie with cinnamon (500 ml, 2 people):
1 ripe banana.
500 ml of cold whole milk (and if it is fresh milk, the one they sell refrigerated, it will still be tastier, although you can also use semi-skimmed or skimmed milk to lighten the recipe).
2-4 dessert tablespoons of pure cocoa powder (we have added 4, but it goes according to taste).
5 hazelnuts (optional).
Cinnamon to taste.
Preparation, how to make the recipe for banana and chocolate cinnamon smoothie:
Peel the banana . If you want to do it with your own hands, you should know that a good trick is to peel it from the bottom, simply by pressing a little you will open it and you will not even need a knife.
Put the banana in the blender with the cocoa , cinnamon and hazelnuts.
Pour the milk on top.
Grind it until the mixture is homogeneous. We have used our blender and in 30 seconds we had everything well mashed.
Try it and rectify it from anything: if you need more cocoa for a greater intensity of flavor, if you prefer it more liquid with more milk, or even more banana to give it a thicker touch.
Serve and taste:
This shake should be served very cold, which is the richest it is, so we recommend that you let it rest for at least a couple of hours in the fridge to cool completely, although if you cannot wait and the milk you used was cold, you can have it freshly made.
For example, you can prepare double the quantity and keep it in the fridge perfectly for 2-3 days and take it for breakfast, a snack or whenever you feel like it, it feels great!
The world of smoothies and fruit shakes is almost endless , and you can vary the ingredients however you want. Add a tablespoon of oat flakes to give it more texture and flavor, add other fruits such as apples, or instead of milk use other vegetable drinks , for example oatmeal, soy or rice, and a little vanilla will also go well. great.
And if you want to have it in a bowl for breakfast, substitute some of the milk for yogurt and its texture will be creamy, ideal to take with a spoon.
Always try to use ripe bananas , the kind that already have almost black skin and their interior begins to look like a jam, since you will take advantage of all the natural sugars in the banana and you will not have to add more to the smoothie.
A classic yellow cake recipe is something everyone should have in their arsenal. This vintage cake is made with a rich mixture of butter, eggs, and buttermilk for a tender butter cake that is perfect for birthdays and everyday celebrations!
You can freeze this homemade yellow cake in chocolate buttercream frosting, cream cheese frosting, or even lemon buttercream!
What is the yellow cake?
This classic yellow cake might be the most traditional of all. It is a simple and rich recipe made with butter and whole eggs that produces a golden crumb and a tender cake.
This particular yellow cake recipe also adds egg yolks, a little vegetable oil, and uses buttermilk to spice up this moist yellow cake recipe! If you don’t have buttermilk on hand, feel free to use my easy buttermilk substitute.
How to make yellow cake
It is very easy to make this yellow cake from scratch, but it is VERY important to make sure ALL the ingredients are at room temperature before you begin.
Preheat the oven, grease, and line your cake pans with parchment paper. This makes removing the cake from the pan easy.
Sift the dry ingredients together into a medium bowl to make a lighter cake.
Beat the butter, sugar, oil, and vanilla together and mix the eggs one at a time so that all the ingredients are well combined.
Add the dry ingredients with a rubber spatula, alternating with the buttermilk. Folding the ingredients helps keep the cake light and fluffy.
Divide evenly among the cake pans and bake! Easy right?
Can the yellow cake be frozen?
Yes, you can, and freezing this yellow cake makes assembly quick and easy when a special occasion pops up.
To freeze, bake and chill according to recipe instructions. Once the cake has completely cooled, wrap each layer in plastic wrap, then wrap each layer in aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.
When ready to use, remove it from the freezer and allow it to thaw for 30 to 60 minutes while still wrapped, then remove and use.
Assembling the cake when the layers are still partially frozen will make it a little easier and result in clean cuts once the cake is cut.
I’m sure you’ll agree that this is the best yellow cake recipe you’ve ever made!
More delicious cake recipes
Cook time 35 minutes
Cooling time 1 hour
Total time 1 hour 50 minutes
A classic Yellow Cake recipe is something everyone should have in their arsenal. This antique cake is made with a rich mixture of butter, eggs, and buttermilk for a tender, buttery cake that’s perfect for birthdays and everyday celebrations!
· 2 3/4 cups cake flour
· 1/2 teaspoon of baking soda
· 1 1/2 teaspoons baking powder
· 1 teaspoon kosher salt
· 1 1/2 cups granulated sugar
· 1/3 cup vegetable oil
· 2/3 cup unsalted butter at room temperature
· 1 tablespoon vanilla extract
· 2 large eggs at room temperature
· 2 large egg yolks at room temperature
· 1 1/2 cups of buttermilk at room temperature
1. Preheat your oven to 325 ° F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl with a hand mixer or stand mixer fitted with a whisk, combine the sugar, oil, butter, and vanilla.
4. Add the eggs and egg yolks beating one at a time after each addition just until just combined.
5. Using a rubber spatula, fold the dry ingredients into 3 parts alternating with the 2 parts buttermilk. Start and finish with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.
6. Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should be clean from the center when you’re done.
7. Transfer cake pans to a wire rack and allows cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, freeze and assemble the cake as desired.