Chocolate Chip Stuffed Nutella and Peanut Butter Stripes Recipe

palm beach personal chef — "Colossal Creations" author Wendy Kou shares her recipes on "Good Morning America."

Chocolate chip stuffed Nutella + peanut butter stripes

Yield: 2 colossal cookies.

Ingredients:
16 oz (454 g) refrigerated chocolate chip cookie dough
1/4 cup (60 ml) Nutella
1/4 cup (60 ml) peanut butter
1/2 cup chocolate chips (Use Ghirardelli Chocolate Chips 60% Cacao Baking Chips because the chocolate chips are larger.)
6 tablespoons Valentine’s sprinkles

Directions:
Allow the cookie dough to come to room temperature, so it is easier to work with.

To assemble the cookie dough, line a jelly roll pan with parchment paper and use this as your work area for the assembly.

Split the chocolate chip cookie dough into four equal parts and roll each part into a ball. Then, use the palms of your hands to flatten each one into a circle 5½ inches (14 cm) in diameter.

Leaving a 1-inch (2.5 cm) border of cookie dough, spread 1 tablespoon (15 ml) of Nutella spread onto the top quarter of one circle, creating a horizontal stripe. Spread 1 tablespoon (15 ml) of peanut butter to make a stripe below the Nutella. Repeat to form two more stripes.

Spread stripes on the second dough circle.

Gently cover the stripes with another cookie circle. Do not to press in the center area of the cookie because you’ll have peanut butter and chocolate-hazelnut spread oozing out from the sides.

Use your fingers to pinch together the top and bottom edges of the cookie dough and then smooth out the sides for a seamless finish.

For finishing touches, use 3 tablespoons of sprinkles and 1/3 cup of chocolate chips to cover all over each cookie.

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

Razzleberry Pie Recipe Recipe

If a fruity pie is your answer to a delicious dessert, then you will LOVE this one! The following recipe, we used four different types of berries. Use what you can find, either frozen or fresh - there is no right or wrong answer. If you like your pie more tart than others, play with the amount of lemon juice. Add more of it if you like. Decrease the amount of sugar. Baking is only as fun as you make it. This pie recipe will serve eight people. In the real world, more like six. This is what you will need: 1 cup/200g of sugar 1/4 cup/21g of all-purpose flour 3 cups/420g berries (preferably a mixture of raspberry, blackberry, blueberry and strawberry) 1 large apple, cored, peeled and grated 1/2 teaspoon/2ml lemon juice pie crust for a 9 inch/23c, pie, bottom and top 3 tablespoons/14g unsalted butter sugar for sprinkling Preheat your oven to 350F/180C/Gas 4 In a large mixing bowl, mix your sugar and flour together. Add berries and apple as well as the lemon juice and gen

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/34g coarse salt 2 tablespoons/25g caster sugar 1 tablespoon/7g of ground black pepper 1/2 teaspoon/2g ground allspice 1/2 teaspoon/2g ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/28g of unsalted butter, softened 2 Tablespoons/28g of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest of the dill. Leave out for 1-2 hours th

Easy Soft Caramel Recipe - No Candy Thermometer Needed

These easy soft caramels can be whipped up in about 15 minutes. You do not need a candy thermometer to m ake these caramels and they literally melt in your mouth! EASY 4 INGREDIENT SOFT CARAMELS (NO CANDY THERMOMETER REQUIRED) INGREDIENTS 1½ sticks butter ½ cups/100g sugar 3 tablespoons/45ml light corn syrup 14 ounces/415ml/397g sweetened condensed milk optional: coarse sea salt, ½ teaspoon/2ml vanilla (see note) INSTRUCTIONS In a medium sauce add butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk. Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) - See update below recipe! Pour caramel into a foil-lined 8x8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired. When completely cooled, cut into squares and wrap in wax paper. NOTES

Beef Braciole with Mustard and Vegetables Recipe

Serves 4 1½ pounds/675g boneless bottom-round rump roast or thin sliced sirloin strips 1 teaspoon/5ml/5g kosher salt ¼ teaspoon/2ml/.6g black pepper 2 tablespoons/30ml/28g German style mustard 2 large stalks celery, cut into thin slices 3-4 inches/7.5j-10cm long 2 medium carrots, cut into thin slices 3-4inches/7.5-10cm long 12 small dill pickles, cut into slices 3-4 inches/7.5-10cm long ½ cup/120ml/60g flour 1 large onion, sliced 2 bay leaves 1 cup white wine/250ml 4 cups chicken stock/1 liter If using a roast cut thin slices across the grain about ½ inch/1.27cm thick. Place each one between sheets of plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 x 3 inches/15 x 7.5cm. When all are pounded, season the scallops with salt and pepper. Spread a thin layer of mustard on each scallop. Starting at the short end place three celery sticks, three carrot sticks, and a pickle in a bu

Watermelon and Feta Summer Salad Recipe

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds

Nonna's Kicking Sicilian Pasta with Anchovies and Breadcrumbs Recipe

Say anchovies and hot peppers, I get excited. Combine that with pasta and top it with breadcrumbs? Are you kidding? I am in heaven and just wandering the streets Palermo, Catania, or Messina. serves 4 1 pound/450g spaghetti 15-20 anchovies in oil, drained, cut into pieces 1 teaspoon/5ml anchovy oil 1 onion, diced 2-3 garlic cloves, minced 1/4 tsp/1ml hot pepper flakes handful parsley, chopped 4 piece GF bread toasted and ground into crumbs Cook pasta al dente according to package directions. Drain reserving 1 cup cooking liquid. Place a large skillet over medium heat. Add anchovy oil, when hot add onion and saute for 2-3 minutes or golden brown. Add garlic, red pepper flakes and anchovies. Cook for 1-2 minutes. Add drained pasta and parsley to the pan tossing to coat and evenly distribute contents. Add water to loosen up sauce. Cook for 1-2 minutes and serve topped with bread crumbs. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale

Wine Jelly/Jello Recipe

Yes that’s right! Wine! These go great with a sharp cheese, such as Feta and Blue. You can swap the wine and pair it with whatever cheese you normally would. Serves 6 2 ¼ cups/570ml Manischewitz Concord Grape Red Wine ¼ ounce/7g packet of powdered gelatin Pour wine in a medium saucepan. Sprinkle the gelatin over and stir in. Place it on a medium low burner and stir constantly for 1-2 minutes. Ladle equal amounts into 4 custard cups. Place in the fridge to set. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are drupe, where the fruit has a large seed in the center, which is edible. T

Brownie Recipe

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). This recipe was written before the invention of baking powder, so no leavening agents are used.. 1/2 cup/115g unsalted butter 1 cup/192g raw granulated sugar 2 large eggs, room temperature 1/4 teaspoon salt 1/2 teaspoon/2ml pure Madagascar vanilla extract 6 tablespoons/42g dark chocolate baking (unsweetened) cocoa 2 tablespoons/30ml grapeseed oil 1/2 cup/63g all purpose flour Preheat oven to 350F/176C/Gas 4 Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each. Pour into a generously greased 8 inch by 8 inch/20cm x 20cm glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled. ** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for

YaDa Chef Private and Personal Chefs

Search This Blog