Recipe: Nutella Turnovers

Mrs. Fields Secrets Nutella Turnover
Today’s recipe is for all you Nutella lovers out there. (And we know you’re out there.) You’ve tried Nutella on toast, on fruit, on sandwiches, on ice cream, and sometimes when no one is looking, on your finger straight out of the jar. Now it’s time to kick it up a notch with this easy, delicious recipe that puts your favorite spread inside a puffy, flaky turnover. Serve these for breakfast, brunch, dessert, or mid-afternoon snack. Throw some sliced banana, mini marshmallows, or your favorite Nutella sidekick inside and then pat yourself on the back for being a genius.

Nutella Turnovers

1 package frozen puff pastry, thawed
1/2 cup Nutella spread
1 cup mini marshmallows (optional)
1 banana, sliced (optional)
1 egg white
1 tablespoon water
2 tablespoons white sugar

Preheat oven to 400 degrees. In a small bowl, whisk egg white and water, then set aside. On a baking sheet or parchment paper, roll a sheet of puff pastry with a rolling pin until smooth and slightly spread. Use a pizza cutter to divide the sheet into six even squares. Spread a dollop of Nutella in the center of each square, leaving a generous perimeter, and top with a few marshmallows or slices of banana. Use a pastry brush to paint a thin layer of egg wash around the perimeter of the square, then fold into a triangle and use the tines of a fork to press the outer edges together. Brush the outside of each turnover with a thin layer of egg wash and sprinkle sugar over the top before baking for 10-12 minutes, or until golden brown and puffy. Repeat with remaining puff pastry sheet.

Recipe: Giant Cinnamon Roll Cake

Mrs. Fields Secrets Giant Cinnamon Roll Cake
We’re no strangers to the draw of Pinterest. (By the way, are you following us? Please do.) We see those incredible food photos, too, and feel the immediate urge to reproduce them ourselves. Today’s recipe is from a Pinterest crush that developed as soon as we read the caption “Giant Cinnamon Roll Cake.” It was time to turn this delectable idea into reality. The key to this recipe is patience. Let the dough rise long enough to become soft and elastic. Don’t rush. The result is a gorgeous cake that you can easily serve for dessert, breakfast, brunch, or a 3:00 snack.

Giant Cinnamon Roll Cake
adapted from Sally’s Baking Addiction

for the dough
2 3/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) instant yeast
1/2 cup water
1/4 cup milk
3 tablespoons butter
1 egg

for the filling
4 tablespoons butter, softened to room temperature
1 1/2 tablespoons ground cinnamon
1/4 cup sugar

for the glaze
1 1/2 cup powdered sugar
1 tablespoon half-and-half or heavy cream
1 tablespoon pure maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

Prepare dough by measuring 2 1/4 cups flour into a mixing bowl (reserving 1/2 cup for later), along with sugar, salt, and yeast, then stir until thoroughly mixed. Combine water, milk and butter in a microwave-safe bowl and heat until butter is just melted and liquid is hot to the touch, but not scalding (about 115 degrees). Pour milk mixture into the flour mixture and begin mixing with a dough hook. Add the egg to the dough and then sprinkle the reserved flour into the mixture while it’s mixing until dough is pulling away from the side of the bowl. Spray a separate bowl with nonstick spray and transfer dough into it to rise, covered, for about 30 minutes.

Next, prepare a flat surface with a sprinkling of flour and roll out dough to a large rectangle, about 12 x 15 inches. Using clean hands, spread the softened butter evenly over the surface of the dough, then sprinkle evenly with the cinnamon and sugar. Use a pizza cutter to trim any uneven edges, then cut dough into six two-inch strips. Prepare a 9-inch cake pan with nonstick spray. Loosely roll one strip and place in the center of the pan. Next, add each additional strip to the spiral to create a giant roll. (HINT: Loosely roll each strip to transfer to the pan, then unroll it around the center for easier transport.) When all the strips have been added. Loosely cover the cake and allow to rise in a warm spot for 60-90 minutes, or until double in size.

Preheat oven to 350 degrees. Remove covering and place cake in the oven for 30-35 minutes. After 15 minutes, check cake and cover with aluminum foil if the top is getting brown. Once cake completes baking, remove from oven and prepare glaze. Drizzle glaze over warm cake and allow to cool an additional 20 minutes before serving.

Recipe: Bite-Sized Brunch

MF Bite-Sized Brunch

I’m having a group of friends over for brunch and when I was thinking up a menu, I found inspiration in our bestselling Nibblers® bite-sized cookies. Bite-sized portions make it easy to sample everything without feeling too full (or too guilty). With classic french toast bites, creamy cheesecake strawberries, and savory breakfast sliders, this bite-sized brunch is the bomb!
MF French Toast Bites
French Toast Bites

1 loaf (1 pound) artisan bread
1/4 cup flour
6 eggs
1 cup milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Cut bread into one-inch cubes without crusts. Add bread to a bag and add flour. Seal bag and shake it until bread cubes are evenly dredged in flour. Preheat a skillet on medium-high heat. Mix eggs, milk, cinnamon, and nutmeg in a shallow dish. Quickly soak cubes in the egg mixture then transfer to a buttered pan and toast until brown and crisp on each side. Serve with powdered sugar and a side of maple syrup.


MF Cheesecake Strawberries
Cheesecake Strawberries

1 pound large strawberries
1 (4 ounce) package instant cheesecake flavored pudding mix
1 cup milk
1 cup whipped topping

Stir pudding mix and milk by hand for five minutes, or until thickened. Gently fold in whipped topping until combined. Cover and chill while preparing strawberries. Cut the bottom off each strawberry to create a base. Cut the top off each strawberry, then carefully remove the light-colored hull. Transfer pudding mixture into a pastry bag and pipe it into the hollowed strawberries. Serve  immediately or chill until serving.


MF Breakfast Sliders
Breakfast Sliders

12 small dinner rolls
12 thin slices salami
12 eggs
1/2 cup shredded cheddar cheese
1/2 cup butter
4 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
fresh chives for garnish

Preheat oven to 350 degrees. In a microwave-safe bowl heat butter, Worcestershire sauce, garlic powder, and pepper. Stir and set aside. Slice the top third off each dinner roll then, using your fingers, create a hole in the base of the roll by removing breading and leaving a thin crust around each edge. Arrange the rolls into 9 x 13 baking dish. Fill each hole with a slice of salami, tucking it into the hole and creating a cup for the egg. Crack each egg in half, reserving the half with the yolk and some egg white, discarding the half with only egg white. (HINT: Use discarded egg whites in the French Toast Bites.) Pour the egg into the middle of each salami cup and top with a sprinkle of cheddar cheese and the top of the roll. Brush sauce on top of the rolls and drizzle any excess evenly over the top. Cover dish with foil and bake for 20 minutes. Top with freshly chopped chives and serve immediately.

Recipe: Warm Cinnamon Rolls

MF Cinnamon RollsIn my vast scientific experience, three words can warm people up from the inside out more than any others. If you’re thinking the words are, “I love you,” you are wrong. They are, in fact, “warm cinnamon rolls.” (See? You just got all warm inside, didn’t you?) Warm cinnamon rolls are the perfect weekend breakfast, late-night snack, or after-school treat. Whip up a batch and prove my scientific theory for yourself. They will make you, your winter, and your loved ones a little warmer.

Warm Cinnamon Rolls

2 cups warm water
2 tablespoons dry active yeast
1/2 cup sugar
2/3 cup instant dry milk
1 1/2 teaspoons salt
1/2 cup butter, softened
1 large egg
5 1/2 – 6 cups flour

3 cups brown sugar
5 tablespoons cinnamon
1 cup butter, melted

4 cups powdered sugar
2 teaspoons vanilla
1/2 cup heavy cream
1-2 tablespoons maple syrup

Dough: In a large mixing bowl, stir the warm water and yeast together and allow it to sit for several minutes until it’s frothy on top. Stir in the dry milk, sugar, salt, and softened butter. (Don’t worry if it’s a little lumpy.) Slowly add flour until dough is soft, but not too sticky. Using your hands or a dough hook, knead the dough for another minute or two, until it has an elastic quality. Transfer dough to a greased mixing bowl and cover with plastic wrap. Allow to rise in a warm spot for 60-75 minutes while you make the filling and frosting.

Filling: While the dough is rising, mix the brown sugar, cinnamon, and melted butter together to form a thick paste.

Frosting: In a large mixing bowl, combine powdered sugar, vanilla, and maple syrup. Slowly drizzle in cream until frosting has reached your desired consistency. (Remember, frosting will soften and melt a bit on the warm rolls, so make it slightly thicker than you enjoy.)

Dough: After the dough has had a chance to rise and double in size, divide it into three parts. On a lightly floured surface, roll one section of dough into a large rectangle, about 1/4 thick. Spread 1/3 of the filling on the rectangle, then roll the dough tightly, one long side toward the other. Slice 2-inch pieces and transfer them to a greased cookie sheet. Preheat oven to 375 degrees and allow rolls to rise at least 20 minutes before baking in the oven for 15 minutes, or until golden brown. Repeat until all the dough and filling has been used. Immediately frost the rolls as they come out of the oven and serve warm.

HINT: For more of a crust on your rolls, space them at least two inches apart on the cookie sheet. For softer rolls, place them closer together.

HINT: For orange rolls, substitute the filling with 2 cups sugar, 1/2 cup fresh squeezed orange juice, 1/2 cup melted butter, and the zest of 3 oranges.

You know what? Now that I think of it, “I love you” and warm cinnamon rolls are pretty much the same thing. Don’t you think?

Recipe: Berry Muesli

Hybrids are a big deal right now in the world. We have hybrid cars. We have hybrid dogs. There are hybrid trees, and even hybrid utensils like the spork. I think it’s about time for a hybrid dessert–part meal, part decadent treat!

Muesli (pronounced myoo-slee) has been around for a long time, originating in Switzerland where it is often served as a light dinner. In America, it’s a fairly common breakfast dish, usually sold as a dry cereal. However, this recipe is a wet muesli, prepared with yogurt, milk, and juice, which soak into the oats and create a heavenly texture. It is simply delicious and is ideal for breakfast, brunch, and, yes, even dessert. It’s so decadent and creamy, you won’t believe that it’s actually chock full of good-for-you ingredients. Perfect for beautiful spring and summer weather.

Berry Muesli

1 cup milk
1 cup orange juice
1 small carton (six ounces) of plain or vanilla yogurt (I recommend Greek yogurt)
1 teaspoon vanilla
3-4 tablespoons honey (this depends on whether your yogurt is already sweetened)
1/4 teaspoon cinnamon
1 1/2 cups rolled oats
1 apple, cored and grated with skin
1 cup blackberries
1 cup strawberries, diced
1 cup nuts, loosely chopped (try cashews, hazlenuts, or walnuts)

Mix milk, orange juice, yogurt, vanilla, honey, and cinnamon in a medium bowl with a wire whisk. Add oats and stir. Finally, stir in apple, berries and nuts. For best results, cover and refrigerate several hours (or overnight) before serving.

TIP: Modify the recipe to incorporate your favorite fruits and nuts. Mangoes, blueberries, raspberries, raisins, dried cranberries, lemon juice, lemon zest, and bananas are all great compliments to this dish. Remember to incorporate bananas just before serving to maintain their color and firmness.

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