Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

June 17, 201412 Comments

I’m going to be honest. I’m a terrible meatball maker. I’m also a terrible meatball namer. They taste great, but generally look horrible and leek-y? I couldn’t come up with something better?

I don’t know how people get their meatballs to be round and beautiful. Mine end up a little bit like patties, but they taste awesome.

Because they taste awesome, I really can’t complain. So let me tell you about these (slightly ugly but delicious) meatballs.

What I love about these meatballs is that the vegetables are still a little bit crunchy, so they have a great texture. But what I REALLY love is the peanut sauce that went with it. I intended to make Italian flavored meatballs with added leeks, but then I tried them and they reminded me of potsticker filling, so I decided to go for an Asian twist. And thus peanut sauce was necessary. Peanut Sauce is the perfect addition. I’m totally into it.

The other magical part of this meal is that it’s almost paleo and 100% healthy. The paleo part doesn’t really matter to me, but the healthy part does. I’m always looking for great-tasting healthy recipes, that’s why I’m such a big fan of this. That said, if the paleo part matters to you, use almond butter or sunflower butter in place of peanut butter and it’s 100% paleo!

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

6 zucchinis, spiralized or julienned
1 lb lean ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 leek (white part only), finely chopped
1 garlic clove, finely chopped
1 egg
salt and pepper to taste
1-2 tbsp olive oil

For Peanut Sauce:

1/4 cup coconut aminos (or low sodium soy sauce, if paleo doesn’t matter to you)
1-4 tbsp water*
1/4 cup natural peanut butter (or sunflower seed butter or almond butter if you want to make it paleo)
juice of 1 lime
2 tbsp rice vinegar
1 tbsp fish sauce
1 small knob of fresh ginger (about 1 inch, about 1 tbsp)
1 tsp sriracha, or more to taste (optional)

Make meat balls. Combine turkey, onion, carrot, celery, garlic, leeks, egg, salt and pepper using your hands. Roll into 25-30 small balls (a little larger than a walnut). Heat olive oil in a pan. Cook meat balls about 10 minutes, turning occasionally until cooked through. Alternatively, you can bake them at 450F on a parchment paper lined sheet for about 25-30 minutes. (Note: I made these another time but I caramelized the onions and leeks first and it was awesome. Just saying… in case you want to try that)

Next make peanut sauce. Combine all ingredients in a blender or food processor. Blend until well combined. *I’ve made the sauce with 4 tbsp of water, it’s a bit runny, which I like, but if you want it thicker, use less. You might need to adjust the coconut aminos to make sure it’s not too salty.

Toss zucchini noodles with sauce (reserve some extra peanut sauce for drizzling), plate noodles, top with meat balls and drizzle with extra peanut sauce. Garnish with cilantro and chopped peanuts if you’d like. If not, just serve and devour. I’m having a really hard time deciding the serving size for this recipe because I eat massive amounts of vegetables. This recipe will serve about 4 people, but I got 3 meals out of it with left over meatballs (because I tend to eat more vegetables than meat).

I’ve made this twice now and loved it both times. It’s pretty quick and easy, but seriously tasty. I recommend it, if you’re looking for a tasty meal to add to your healthy dinner rotation.

Do you have any awesome meatball-making tips?

Ceviche de Jaiba

June 9, 2014June 10, 20144 Comments

I’ve been agonizing over this post for about two weeks now. I’ve had a million ideas about what to write and none of them seemed to work out. Instead of agonizing any further, let’s talk about what led up to the amazing recipe I’m going to share with you… It all started with a hike… a 10 mile hike to a bridge where people were bungee jumping. If you’re in the LA area and have never been to the Bridge to Nowhere, I recommend it.

Given how NOT graceful I am when it comes to balance, I’m really impressed that I could cross streams on rocks and logs. I think the hike is medium difficulty, and overall really fun. It took us about five and a half hours. On the way back, we were all ready to be done, because it was hot and we ran out of water. Clearly a bad combo. Next time, I’m bringing a water filter and a swim suit. There were tons of little pools in the stream for swimming. It would have been great to swim given the heat.

That particular day, my legs were sore. The previous week, I had hurt my arm at crossfit. While I let it heal, I modified all my workouts to involve only lower body movements. Basically I just squatted and ran for a week. Then on Saturday, Allison and I ran. So by Sunday, my legs were toast. This hike did them in. By the end of the hike, all I wanted to do was drink a gallon of water and sit for a bit. Being the dream boat that he is, Jesse made this:

I’m going to go ahead and say that this is really his recipe, but I’m sharing it with you because it’s damn delicious. Gentlemen, make this for your lady. She will appreciate it.

Ceviche de Jaiba

1lbs imitation crab meat, shredded (or Real Crab meat)
2 tomatoes, diced
1/2 large onion, diced
1/2 cup cilantro, chopped
juice of 4 limes
salt to taste
Avocado and Chips/Tostadas, for serving

Combine all ingredients in a bowl. Serve with sliced avocado on a tostada or with chips and cover in hot sauce. Jesse likes to put ketchup on his too. That was tasty enough but I was a big fan of the hot sauce. You can also add fresh sliced jalapeños or habanero peppers for some extra heat.

This ceviche with a nice cold beer was the BEST post-hike meal. It’s light and citrus-y, and if made by a nice fella… it’s pretty much everything a girl could ask for. I can’t wait to go on another hike and eat this again.

What’s your favorite place to hike? How about post-hike meal?

Zucchini Pasta with Avocado-Pepita Pesto

May 20, 2014May 12, 201514 Comments

These days I pretty much only want to talk about vegetables. As I mentioned last time, I’ve been over doing it with desserts/sweets recently so I’m going to get super excited about vegetables and tell you about my most recent vegetable-filled discovery: Zucchini Pasta.

I’m not the biggest fan of pasta and I’m partially convinced that I’ve talked myself into not liking it, because I just don’t feel like it’s amazing enough for the calories. Bread, on the other hand, I’m happy to eat tons of bread, regardless of calories. Pasta… I’m meh about pasta. That said, I’m a huge fan of eating things in the shape of long stringy pasta. I love spaghetti squash and when my co-worker gave me an extra spiralizer that she had, I was ecstatic.

Since then my brain has been churning with awesome zucchini noodle ideas.

The inspiration for this recipe came from a raw, vegan cooking demonstration I went to a few weeks ago. They served us zucchini noodles with pesto. So from there, I decided to make my own version with ingredients I had on-hand at home. It was a complete success.

Zucchini Pasta with Avocado-Pepita Pesto

5 small zucchini squash, spiralized or julienned
1 small avocado
1/4 cup pepitas
1 cup fresh basil
juice of 1 lemon
3 tbsp olive oil
2-3 tbsp water
salt and pepper to taste
1 tomato, diced

Place avocado, pepitas, basil, lemon juice in food processor (or vitamix). Pulse. Stream in olive oil and water and continue to blend until smooth. Add salt and pepper to taste. Toss zucchini noodles with some of the pesto, you can add more or less to your liking.

Please note, this recipe will make more than enough pesto for 5 zucchini. You can refrigerate the rest for another day (it’ll start to turn brown after 2-3 days).

What I loved about this dish was:
1. how easy it is to make.
2. how well it tastes the next day and
3. the fact that it doesn’t require you to turn on the stove or oven, with our recent heat wave and summer just around the corner, that was essential.

I’ll definitely be making this again. I’m consistently surprised at how much I like raw zucchini. It’s definitely an underrated vegetable.

Do you have a spiralizer? Any ideas on what I should try to spiralize next?

P.S. Don’t forget to enter the Peanut Butter and Co. Bee’s Knees Giveaway to win two free jars of Peanut Butter!

Tomato and Ricotta Salad

April 30, 20145 Comments

I’m currently having a love affair with full fat ricotta cheese.

It has to be a full fat thing, because I’ve had ricotta before, but none as delicious as this. It’s just the regular whole milk ricotta from Trader Joe’s. Nothing fancy. Usually, I buy part-skim, but this time all I could find was full fat.

That was the best thing that could have happened.

Now I’m obsessed with ricotta. I want to put it on everything. In fact, I have been putting it on everything lately, but this is my favorite combination:

It makes for the perfect appetizer or light meal. It goes great with wine and doesn’t weigh you down. You can probably go dancing after eating this and feel great.

Tomato and Ricotta Salad

2 tomatoes, sliced
2 tbsp (or more) ricotta cheese
2 tsp Chipotle Olive Oil*
1 wedge lemon
salt/pepper to taste

Slice tomatoes, top with ricotta, then sprinkle with salt and pepper. Drizzle with chipotle olive oil and finish with a squirt of lemon juice.

Serve and enjoy!

*I got my olive oil from Antica Olive Oil. If you don’t have Chipotle Olive oil on hand, I would recommend extra virgin olive oil with some crushed red pepper flakes or chipotle powder. If you’re not a fan of heat, your favorite olive oil will work.

I loved everything about this. I had it for dinner this past Friday (before a fun flamenco show), then again on Saturday night and then for lunch on Sunday. What can I say? I know what I like!

I’m definitely making this for my next gathering. It’s easy, fresh, delicious and super easy to scale up or down depending on how many guests you have. It also goes great on bread if you’re looking for finger foods!

What’s your favorite way to eat ricotta? After this Lemon Ricotta Cake, this tomato/ricotta combo might my favorite!

Lemon Ricotta Cake

April 27, 2014April 30, 201410 Comments

I feel like Allison and I have been talking about lemon far too much lately. We’re obsessed ladies.

So I finally broke down and made a lemon cake. I’m continually on the search for a lemon cake, and this is finally THE ONE.

It’s amazing. Simple. Moist. Light. Delicious. I really couldn’t ask for more. This is my new go-to lemon cake recipe. Because let’s be honest, we all need a few go-to cake recipes. My go to Chocolate Cake recipe is the Hershey’s chocolate cake. My go to Banana Cake recipe is my Little Banana Cake. This recipe will make 1 (9-inch) round cake. So if you were looking to do a lemon layer cake, I would suggest doubling (or even tripling if you’re doing a 3 layer cake) then spreading each layer with lemon curd and frosting with a simple whipped cream icing or a cream cheese frosting. Those would be delightful. Don’t be surprised if you see the cake I just described on Foodologie soon.

Lemon Ricotta Cake

For Cake:

1/2 cup Canola Oil
3/4 cup Sugar
2 Lemons, zested
2 eggs
1/2 cup Ricotta
1 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt

For Glaze:

2 tbsp Butter
1/2 cup sugar
Juice of 1 Lemon

Preheat oven to 350F. Grease and flour a 9 inch round baking pan and line with parchment paper.

In a mixer, combine oil, sugar and lemon zest. Beat until well combined. Beat in one egg at a time. Beating each a few minutes until fluffy. Beat in ricotta and juice of one lemon (reserve the other lemon for the glaze). Add flour, baking powder and salt. Beat until combined. Pour batter into prepared baking pan. Bake 20-25 minutes or until golden and cooked through.

Allow to cool.

Make glaze by heating butter, sugar and lemon juice in a sauce pan. Stir until sugar is dissolved. Allow to cool a bit. Then turn cake over onto serving dish. Pour glaze over cake. Garnish with lemon slices, slice and serve.

I’m biased because I love lemon, but this was seriously good. Perfect for a simple afternoon treat with tea, but also good for a simple dessert for your summer dinner party.

Do you love lemon desserts? What’s your favorite?

I love lemon tarts, like this one. But this lemon cake is giving lemon tarts a run for their money.

Beef Empanadas

April 23, 2014April 23, 201411 Comments

I’m starting to worry that I’m going to be on an empanada kick. I had never made empanadas but I’ve eaten my fair share of empanadas in my day. In Guatemala, there aren’t too many empanadas. They exist, but I’m not sure I’ve eaten them. We’re more tortilla folks, but Argentina… that’s the land of empanadas. After my freshman year of college, I went to Argentina for 2 months and volunteered at a school and wandered around Buenos Aires.

Oh hey, I drink mate from a gourd sometimes…

It was an experience I’d never trade. I learned how to be on my own. I learned to love red wine. I learned to love cities. And I ate a ton of empanadas.

My favorite are the spinach and cheese kind, but the traditional kind are beef ones. Because on top of being the land of empanadas, Argentina is also the land of beef. So I decided to give it a try.

The pastry part of these tastes different that the traditional Argentinean kind, but it was still pretty darn tasty. I think they traditionally use lard, which is why mine taste different. Also I added bouillion to try to mask some of the butteriness. Next time, I’ll definitely try lard. But I’m definitely happy with these creations.

Beef Empanadas

For Dough:

3 cups flour
1 1/2 sticks butter (12 tbsp), cold
1/2 tsp chicken bouillion
1 egg
4-5 tbsp water

For Filling:

1 tbsp olive oil
1/2 medium onion, diced
1 clove of garlic, minced
1/2 lb ground beef
1/2 tbsp paprika
1/2 tbsp cumin
1/4 cup sliced green olives
2 hard boiled eggs, chopped
1 egg (for brushing)

In a bowl, combine flour and butter. Using your fingers, break up the butter until it turns to coarse crumbs. Add egg and incorporate. Add water and form into a ball. Knead a few times til it all comes together. Wrap in plastic and refrigerate while you make the filling or until ready to use.

Heat a skillet with olive oil. Add onion and cook for a few minutes until onions are tender. Add garlic and cook for 1 minute. Add beef and cook until browned. Add paprika, cumin, olives and hard boiled eggs. Stir to combine. Set aside.

Now it’s time to assemble the empanadas. Pre-heat oven to 400F.

Roll out dough as thin as you can (1/4 cm if you can). Using a circle cutter or a bowl, cut out circles. The size of the circles will determine the size of your empanadas. I used a bowl about 3 inches in diameter.

Place some of the meat filling in the center of each circle. Fold in half and pinch edges together. Flute edges (folded over) and place on a parchment paper lined baking sheet. Repeat until all dough is used up.

Mix one egg with a tbsp of water. Brush empanadas with egg mixture and bake for about 20 minutes or until golden. The bake time will vary depending on the size of your empanadas. Start checking them after 15 minutes. Serve warm and enjoy with a glass of wine.

I have so many ideas for empanadas. Like I said, I fear this might be the start of a new trend for me. I already bought some ricotta to make some ricotta, kale and leek empanadas. Doesn’t that sound amazing?

In the meantime, I’m going to enjoy these leftovers (because they stay good for a few days in the fridge) and brainstorm future empanada-making.

Are you a fan of empanadas? What kind do you like?

Molasses Ginger Apricot Cookies and The Coast-to-Coast Cookie Swap

April 6, 2014April 5, 20147 Comments

One of the best things about having a blog is making new friends. There are the kind you meet in real life, that also happen to live down the road from you. But then there are the online ones. You have crazy obsession with cookies, doughnuts and the best combination of flavors for that new sandwich you want to try.

I mean who else is going to understand that it’s REALLY important that you try adding herbs to your lemon cookies? Or how you absolutely NEED to recreate that recipe you tried at some restaurant you went to last weekend?

These things are important. And other food blogger friends can truly appreciate that. Because sometimes I need to send cookies to people, I teamed up with some bloggers for our very first The Coast-to-Coast Cookie Swap.

Since I was sending cookies to bloggers, I knew they had to be good. Because of that, I tried to recreate my favorite cookie

We made cookies and sent them to each other. It was pretty great!

Who Participated:

Allison from Sweet Potato Bites (aka my crossfit/running buddy) with her Loaded Oatmeal Cookies

Natalie from In Natalie’s Shoes with her Amazing Chocolate Chunk Cookies

Coco from Urban Chick’s Foodie Ventures with her Peach Cobbler Cookies <— LOVED

Jazzy with her Lemon Blueberry Cookies (Link to come!)

My contribution to the bunch:

Molasses-Ginger Apricot Cookies

1 stick of butter + 2 tbsp (10 tbsp total)
1 cup sugar (plus extra for rolling)
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried apricots, chopped
1/2 cup turbinado sugar (for rolling)

Preheat oven to 350F.

Cream together butter and 1 cup sugar using a stand or hand mixer. Beat in molasses and egg until fluffy. In a bowl, combine flour, baking soda, salt and spices. Add dry ingredients to wet ingredients. Just before ingredients are combine, fold in apricot pieces.

Form dough into 1 inch balls and roll in turbinado sugar (note: you can use any sugar, but turbinado sugar is thicker so it looks pretty!). Place on a parchment paper lined baking sheet. Bake 8-10 minutes. Allow to cool and serve! Makes about 3 dozen cookies.

Clearly, I’m a big fan of ginger and molasses year round, not just for Fall/Winter.

All the cookies were delicious! It was cool to see what the other ladies chose to make, and also to make new friends. And let’s be honest, who doesn’t love getting packages?

Thanks to Jazzy, Natalie, Coco and Allison for participating in the Coast to Coast Cookie Swap! I can’t wait to do it again!

If you were making cookies for your favorite bloggers, what kind would you make?

Spicy Black Bean and Kale Grilled Cheese

March 25, 2014March 25, 201411 Comments

So a few weeks ago I told you about how Green Mountain Mustard sent me some of their mustard for me to try. I originally proposed to make a grilled cheese sandwich and then stumbled upon the epic idea that became my German Nachos(ish). But ever since, I’ve been thinking about how delicious their mustard is, because really it is, and how I NEED to make a grilled cheese with it. But not just any grilled cheese, an amazing one and so I finally did.

Yesterday, all I could think about was grilled cheese, and since it was Meatless Monday, why not make something epically delicious to show the world how wonderful meatless can be.

I mean. Can we take a minute and observe the cheesy goodness?

Now I’m going to have to come clean with you. I probably ate this in about 3 minutes. I didn’t have a stop watch, but before I knew it, it was gone. I think that’s a good sign. Then my mouth was a little bit on fire, because this mustard is straight up PICANTE. If you’re a fan of spice, you’re going to love this. If spicy isn’t your thing, it’s cool. We can still be friends, use regular mustard, or skip it.

Spicy Black Bean and Kale Grilled Cheese

1 tbsp onion, finely chopped
1 tbsp red bell pepper, finely chopped
1/2 tbsp cilantro finely chopped
1 kale leaf, veined and chopped
1/3 cup black beans, cooked
1/4 tsp cumin
salt and pepper to taste
1/2 tbsp butter, softened
2 slices of whole wheat bread*
1 tbsp Barn Burner, Red Habanero Mustard
2 slices sharp white cheddar

Grease small skillet and turn on to medium heat. Add onion, bell pepper, and kale. Sautee a few minutes until soft. Add black beans, cilantro, cumin and salt and pepper. Cook a few minutes then transfer to plate. Using a fork, mash beans lighly and set aside.

(Note: I didn’t fit all of this in the sandwich so I just ate it on it’s own and it’s delicious. The end.)

Spread bread with butter and turn over then spread with mustard. Lay 1 slice of cheese on each side (on the mustard side, since you’ll be grilling the buttered side). Spread one side with black bean mixture and put the sandwich together.

Place sandwich on griddle heated to low. Cook a few minutes until golden, flip and cook a few more minutes until golden and cheese is melted. Remember when it comes to grilled cheese, slow and steady wins the race. In case you forgot here are my tips for fabulous grilled cheese.

Serve immediately and slice if desired.

*Note: I got my bread at Black Market Bakery. If you’re in OC, try it! Amazingly delicious, fluffy and fresh! Also free of preservatives!

This combo was amazingly delicious. Obviously I’m biased, because I LOOOOOVE black beans, but you should definitely give this a shot. I think this would be even more amazing dipped into sour cream, because who doesn’t love dipping sandwiches in sauces?

Please also note that if you decided to add bacon and avocado to this, I wouldn’t judge you.

If I could, I would invite you all over for this spicy black bean grilled cheese, but since we’re far away, make it and tell me if you love it. How does that sound?

What’s your favorite grilled cheese combo?

Avocado Pesto Hummus

March 18, 2014March 18, 20147 Comments

I’m loving the fact that it’s now light out until about 7pm. What I’m NOT loving is that it’s still dark out when I go to the gym. There’s nothing less motivating than waking up when it’s still dark out.

So while it’s still light out, I had all these hopes and dreams for magical creations I was going to make after work, photograph, enjoy and blog about. Then I remembered that more cooking means more washing dishes and that suddenly sounded unappealing. As much as I wanted to hit up Trader Joe’s for a box of Puffins for dinner, I decided to make something quick and easy.

And seriously guys, this was all sorts of amazing. You really need to make this, spread it on toast and stuff your face off. That’s what I did. Why should you?

Top 5 Reasons You Need to Make This:

It’s healthy! Lots of good fats from avocado
It’s vegan! Let’s love the Earth a little bit more and eat less meat (especially if you’re in California. There’s a drought folks!). This spread still packs in the protein. This whole recipe (which serves 4) has about 29g of protein!
It’s crazy delicious. Seriously. So good.
Avocado. Enough said.
It’s ready in about 3 minutes, and you’re hungry so what are you waiting for?

BONUS REASON: It’s a great excuse to eat bread, not that you need one.

Avocado Pesto Hummus

1 can (15oz) garbanzo beans, drained and rinsed
1 avocado, pitted and peeled
1 clove of garlic
1 tbsp nutritional yeast, heaping
1 small handful of fresh basil leaves (I used about 7 large leaves)
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor or Vitamix (which is what I used). Pulse until combined. I wanted mine a little bit chunky so I didn’t pulse it too long, but if you want it smooth you can do that too.

Spread on your favorite bread or serve with pita chips or raw veggies and enjoy!

Do you need any more convincing? I’m not sure how else to tell you this is basically delicious and awesome for you. Eat it up!

Are you an avocado lover? Please tell me you are!

Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

March 16, 2014March 13, 20147 Comments

I’ve been a little bit out of control with my sugar intake this week. But that’s totally ok. Monday will start a new week and we’ll be good to go with some more clean eating. But before that, let’s talk cupcakes.

A few weeks ago, Nocciolata sent me some samples of their tasty chocolate hazelnut spread to try. It’s seriously amazing and is certified organic, which cool! I really like that this has actual recognizable ingredients in it. Now, you might remember that I loooooove chocolate hazelnut spread (aka I went crazy with Nutella when I lived in Rome and gained 15lbs, no joke) and my favorite combo by far is chocolate/hazelnut + banana.

So with these samples sitting in my house, I tested out a few recipes for chocolate hazelnut frosting. I failed 3 times and finally went back to the basics: buttercream. Buttercream is delicious and always pleasing. And I knew that the frosting I created would go perfectly with banana cupcakes. So that brings us to these guys:

BananaCupcakeswchochazelnutfrosting1

Lately, the world has gotten ridiculous on the cupcake frosting front (myself included), but sometimes you just want to have a cupcake that looks homemade. You know, like spread with a knife. No fancy piping bags necessary.

Something familiar, comforting and tasty (like chocolate hazelnut spread). Let’s concentrate on flavor, not on looks, because that’s really what this spread is all about: Great Taste.

Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

For Cupcakes:
1 cup + 1 tbsp flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 stick (1/2 cup) butter
1/2 cup sugar, heaping
1 egg
2 ripe bananas, mashed
1/4 cup + 2 tbsp whole milk
1/2 tsp vinegar
1 tsp vanilla

Frosting:
1/4 cup butter, softened
1/4 cup chocolate hazelnut spread
3-4 cups powdered sugar

Make cupcakes. Pre-heat oven to 350F. In a bowl combine flour, corn starch, baking soda, baking powder and salt. Set aside. Using a mixer, cream together butter and sugar until light and fluffy (about 2-3 minutes). Add egg and beat for another minute. Add mashed bananas and beat for another minute. Add remaining wet ingredients then start to add dry ingredients. Beat until combined.

Fill lined cupcake pan with 1/4 cup of batter each (or until each cupcake slot is about 3/4 the way full). Bake 15-18 minutes or until golden and cooked through. Remove from oven and set aside to cool completely. This recipe will yield about 13-14 cupcakes.

Next make the frosting. Beat together butter and chocolate hazelnut spread. Gradually add powered sugar until it gets a thick spreadable consistency. If it’s too thick, thin out with a bit of milk. Spread frosting on cupcakes. Top with sprinkles if you like, then serve! (P.S. You can totally add more Chocolate Hazelnut spread to this frosting have it be even more flavorful, you just might have to adjust the powdered sugar amount. I would have added more but I ran out of samples with my many fails).

I’m definitely a fan of the chocolate-hazelnut + banana combo! What’s your favorite thing to combine with chocolate-hazelnut spread?

Thanks to Nocciolata for the samples! Be sure to check them out.

Foodologie

A Blog about Balancing Health with a Constant Desire to Eat Cake

Tag: Recipe

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

Ceviche de Jaiba

Ceviche de Jaiba

Zucchini Pasta with Avocado-Pepita Pesto

Zucchini Pasta with Avocado-Pepita Pesto

Tomato and Ricotta Salad

Tomato and Ricotta Salad

Lemon Ricotta Cake

Lemon Ricotta Cake

Beef Empanadas

Beef Empanadas

Spicy Black Bean and Kale Grilled Cheese

Spicy Black Bean and Kale Grilled Cheese

Avocado Pesto Hummus

Top 5 Reasons You Need to Make This:

Avocado Pesto Hummus

Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting