Like a beacon of light in a foggy night, World Nutella Day offers hope in the middle of a cold, gray winter.
(Can you tell I’ve had it up to here with snow and subfreezing temperatures?)
Seriously, though, aside from the obvious tie-in with Valentine’s Day just over a week later, early February is the perfect time of year to celebrate all things chocolate and hazelnut. It’s far enough away from both New Year’s resolutions and summer bathing suit season that you can allow for a little indulgence. So grab a spoon and dig in, or make one of the many decadent recipes that Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (the holiday’s sponsors) have compiled for the occasion. Continue reading
I am such a bad food blogger. I’ve been enjoying this ice cream all summer long and I haven’t shared it with you until now. The biggest reason why? I can’t stop eating it long enough to take a picture.
But that’s okay, because there’s nothing bad in here at all. It’s literally just bananas, cocoa powder, and a hint of almond butter and vanilla. No dairy or sugar for those of us on anti-inflammatory diets, yet you’d never in your life know it. Technically, that makes it a banana sorbet, not ice cream, but who’s really counting? Whatever it is, it’s delicious and healthy yet feels like you’re indulging. Continue reading
Posted in Recipes
Tagged almond, bananas, chocolate, dairy free, desserts, food, gluten free, ice cream, plant-based diet, recipes, vegan
Drum roll, please. I have an announcement to make . . . today, February 5, 2011, is World Nutella Day! I think I’m more excited about this than Christmas.
World Nutella Day first began in 2007 as the brainchild of Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, and what a brilliant brainchild it was. I mean, how can you not love a day that encourages you to eat, cook with, and otherwise pay tribute one of the most fabulous foods to ever come in a jar?
Although 2011 is the fifth anniversary of this glorious holiday, it’s the first time I’m celebrating it personally and participating as The Girl in the Blue Apron. Because I’ve been looking forward to this day for, oh, I don’t know, about six months now, I’ve had a lot of time to think about what I could make that would be worthy of World Nutella Day. I finally settled on something featuring Nutella and bananas, and as luck would have it, today you’re the recipients of a two-for-one recipe deal.
Nutella and bananas are quite possibly a match made in heaven. I’m not usually a fan of regular old chocolate and bananas, but there’s something about the combination of fudgy, nutty Nutella and sweet, soft bananas that’s different. Ever had a Nutella and banana crepe? You’ll know what I mean. Continue reading
I always overestimate the number of bananas I should buy. Part of the problem is that I prefer to eat them slightly underripe, when they’re still a bit “al dente” and tangy rather than soft and sweet. Regardless, I often find myself with several overripe specimens that I won’t eat but feel guilty throwing away. Fortunately, I don’t mind baking with ripe bananas. Banana bread is probably the easiest option, but I also have banana muffins and cupcakes in my repertoire—I’m sure you’ll see them in the future.
The following recipe is from JoyofBaking.com, my go-to site whenever I need a new recipe for a baked item. My only addition is the sparkling sugar, which I add to nearly everything I bake. Although bananas aren’t a fall fruit, there’s something about the cinnamon-sweet smell of this bread baking that makes me feel all warm and cozy. Continue reading