Nutella Cinnamon Rolls with Vanilla Glaze

Today’s Tasty Tuesday combines my love of Nutella and Cinnamon buns!

[Via Averie Cooks]

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 8 rolls

For the Rolls

one 8-count can refrigerated crescent rolls (like Pillsbury Big & Flaky Crescent Rolls)

about 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)

1 tablespoon+ cinnamon

For the Glaze

2 to 3 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

3/4 cup+ confectioners’ sugar

splash of cream or milk, optional

Directions:

For the Rolls – Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. Sprinkle generously with cinnamon, to taste.

Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don’t overbake because these are meant to be gooey.

While rolls bake, make the Glaze: Combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency; I don’t use it and simply use butter, vanilla, and sugar. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they’ve cooled a bit. Glaze may be drizzled on or spread on thicker with a knife or spatula, which is what I do after the photos are done. Serve immediately. Rolls are best eaten fresh, but may be stored in an airtight container at room temperature for up to 3 days.

Grilled Cheese Day

Before really diving into the blogging world I had no idea there were so many National Days. I mean, of course I knew some of the basic ones but the blogging world has introduced me to so many more national days than I could imagine existed.
For instance, did you know that today is National Grilled Cheese day?
I didn’t.  I also didn’t have a dinner plan for tonight, so it was helpful to find that out.
On that note, today’s Tasty Tuesday is grilled cheese with a twist.

PIZZA GRILLED CHEESE SANDWICH

Found on Kirbie Cravings

INGREDIENTS:

  • 6 slices of bread
  • 3 tbsp butter spread
  • 1 1/2 cups of shredded mozzarella cheese 
  • 21 slices of pepperoni 
  • 3/4 cup marinara sauceMakes three sandwiches. 

DIRECTIONS:

1. Spread about 1/2 tbsp butter on one side of each slice of bread.

2. Spread 1/4 cup of cheese on three slices of bread, on top of un-buttered side. Spread 7 slices of pepperoni on top of cheese for each of the three slices . Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).

3. Place frying pan on stove and turn to medium heat. Once hot, carefully place one sandwich in the frying pan, cooking the bottom  buttered side until golden and toasty and the cheese is melty. Then carefully flip over and cook until other side is also toasty and cheese is melted. Repeat with remaining sandwiches. If cheese does not melt to your desired consistency, you can briefly microwave sandwich for about 10-15 seconds before eating.

How amazing does this sound?
Seriously, pizza and grilled cheese mixed together?
Now I’m sad we’re just having regular old grilled cheese tonight.

Mini Egg Shortbread Cookies

 

I found this recipe  while randomly surfing pinterest, and of course I had to share!
They look super easy, and incredibly yummy.
I can’t wait to make them this weekend with the kids!

Recipe via YummyMummyClub

 

 

Ingredients:

1 1/2 cups Cadbury Mini Eggs
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
1/2 tsp salt
1 cup unsalted butter

Directions

  • Preheat oven to 275°.
  • Put Mini Eggs into a Ziploc bag and hit them with a heavy measuring cup a few times to smash them for use in this recipe. You don’t want them pulverized, just cracked up into small-to-medium-sized pieces.
  • In a large bowl, combine flour, cornstarch, icing sugar, and salt.
  • Once combined, add in butter.
  • Cream all the ingredients till you’ve got a workable dough. If you find that the dough is a little dry (or very crumbly), add a bit more butter (about 1 tbsp) at this stage.
  • Add in the crushed Mini Eggs and combine well.
  • Roll into ping pong ball-sized balls, gently smoosh them a bit, and lay on a cookie sheet. These don’t flatten/expand the way chocolate chip cookies do, so you’ll end up with fatter cookies if you don’t smoosh them down a bit.
  • Bake on a parchment paper-lined baking sheet for about 22 minutes, or until the very edges of cookies just start to brown.

Don’t these sound incredible?

 

Blueberry Breakfast Grilled Cheese

While surfing through pinterest last week I came upon this masterpiece of food. I couldn’t pass up the chance to share it! (Found on Pinterest source )

Doesn’t this look delicious?!

Ingredients:

  • Cream cheese
  • Icing sugar
  • Whole wheat bread
  • Butter
  • Blueberries
  • Sandwich maker (I’m sure you could use a frying pan, but the sandwich maker sealed everything in which was perfection)

Directions:

  1. Mix cream cheese with icing sugar (to taste – I didn’t want it super sweet)
  2. Butter outside of bread
  3. Spread cream cheese mixture on the inside of one slice of bread
  4. Place butter side down on sandwich maker and top with blueberries
  5. Place second piece of bread butter side out on top
  6. Close lid
  7. Grill for about 1 minute

 

 

 

I would imagine you could do this with any fruit you want. I personally want to try with strawberries (because I’m obsessed with strawberries)