Yes to Yummy

Tag Archive: Nutella

Chocolate Chip Nutella Cake

June 15, 2014 Print this page

This was my sixteenth birthday cake, and boy, was it a dessert to remember. Surprisingly, one slice of this bad boy has over 15 grams of protein, so feel free to eat it for breakfast…or dinner…like my parents did…

Ingredients

Prep Time 1 hr
Cooking Time 20 min
Total Time 1 hr 30 min
Yield 10 monster slices of cake

8 eggs

1 cup of full-fat coconut milk

1/2 cup – 2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar)

2 tablespoons of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup of coconut oil, melted

1 cup of coconut flour

1/3 cup + 1 tablespoon of arrowroot powder

1/3 cup of tapioca powder

1 teaspoon of baking soda

3/4 teaspoon of salt

3/4 cup of mini chocolate chips

NUTELLA FROSTING

Directions

First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside. 

This is a big cake, so you’re going to need lots of eggs! Beat them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes. 

Next, pour in the full-fat coconut milk,  liquid sweetener, vanilla extract, and apple cider vinegar. Mix to combine for about a minute, then pour in the coconut oil.

Meanwhile,  in a small bowl, sift the coconut flour, 1/3 cup of arrowroot powder, tapioca powder, baking soda, and salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.

In another small bowl, mix the mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.

Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.

While the cakes are cooling, prepare the frosting. Don’t eat it all in the process.

Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.

Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.

Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.

And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.


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Nutella Frosting

June 15, 2014 Print this page

It’s no secret that I love the combination of chocolate and hazelnuts. But add avocado and slap it on a cake…oh boy, that’s heaven.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for a 2 layer cake or 16 cupcakes

1 cup of dry-roasted hazelnuts

4 soft, ripe avocados

1/3 cup of maple syrup or honey

2/3 cup  of cocoa powder

1 tablespoon of vanilla extract

A pinch of salt

Directions

In the bowl of a food processor, pulse the dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes.

Add in the avocados, maple syrup or honey, cocoa powder, vanilla extract, cinnamon, and salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

Frost on cake, cupcakes, or eat with a spoon!


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Chocolate Chip Nutella Cake (gluten-free, grain-free, dairy-free)

June 14, 2014 Leave your thoughts Print this page

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Well hello!

I’ve been so busy cooking and working on six zillion final tests, projects, and do-dads to mention that I turned sixteen!

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YAAAAAAAAAY! I can now legally drop out of school and drive (with a permit and licensed adult in the car)!

But forget about me. Let’s talk about cake. Chocolate chip nutella cake, to be exact.

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Look at this baby. Two layers of vanilla cake with chocolate chips stuck together by and slathered with chocolate hazelnut frosting. Dream cake? I think yes.

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The best part? You can eat this cake for breakfast. Or lunch. Or dinner. Why? It’s filled with so many good-for-you ingredients: coconut flour, avocados, hazelnuts, dark chocolate, and fresh, local eggs, just to name a few. And while I don’t believe in counting calories or nutrients–what home cook has both the tools and that much patience–I’d estimate one piece of this cake to have between 15 and 20 grams of protein.

While I do not encourage eating the entire cake by yourself, this really goes to show you that your dessert doesn’t have to be loaded with white flour, sugar, and butter to taste good, and eating cake can actually be quite a nutritious experience.

And everyone needs an excuse to eat cake, anyway.

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If you’re ready to make this magical chocolate beast, come with me and let’s get started.

First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside.

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This is a big cake, so you’re going to need lots of eggs! Beat 8 of them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes.

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Next, pour in 1 cup of full-fat coconut milk, 1/2 cup-2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar), 2 tablespoons of vanilla extract, and 1 teaspoon of apple cider vinegar. Mix to combine for about a minute, then pour in 1/2 cup of melted coconut oil (I used refined to make it less coconutty).

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Meanwhile,  in a small bowl, sift 1 cup of coconut flour, 1/3 cup of arrowroot powder, 1/3 cup of tapioca powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.

In another small bowl, mix 3/4 cups of mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.

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Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.

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Meanwhile, make the frosting: in the bowl of a food processor, pulse 1 cup of dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes. Then add in the meat of 4 soft, ripe avocados, 1/2 cup of your preferred liquid sweetener, 3/4 cup of cocoa powder, 1 tablespoon of vanilla extract, a pinch of cinnamon, and 1/2 teaspoon of salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

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Taste and add more cocoa powder/sweetener if necessary.

Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.

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Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.

Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.

And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.

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What is your dream birthday cake combination? Leave me a comment here or on Facebook and let me know!


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Nutella Swirl Ice Cream (vegan)

April 2, 2014 Print this page

I think this is the perfect recipe for a celebration. Your family will love this ice cream, and you’ll love the fact that it’s a LOT better for you than a lot of the frozen treats you can buy at the store or Friendly’s. Plus, there’s NO dairy–at all!

Ingredients

Prep Time
Cooking Time
Total Time 4 hr
Yield 8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

Water

2 1/3 cups of full-fat coconut milk

2/3 cup of raw coconut nectar (or preferred liquid sweetener)

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

2 heaping tablespoons of arrowroot powder

1/4 cup of coconut oil, melted

FOR THE NUTELLA SWIRL:

1 cup of dry-roasted hazelnuts

2 heaping tablespoons of cocoa powder

2 teaspoons of vanilla extract

2 tablespoons of coconut nectar (or preferred liquid sweetener)

1/4 cup of non-dairy milk (I used homemade almond milk)

A generous pinch of salt

TO ASSEMBLE:

1/3 cup of chopped dry-roasted hazelnuts

1/3 cup of mini chocolate chips or dark chocolate pieces

Directions

FOR THE ICE CREAM BASE:

Soak the cashews overnight in a warm water bath.

In the morning, drain the cashews and discard the soaking water. Put the cashews in the blender with the full-fat coconut milk, coconut nectar, vanilla extract, salt, and arrowroot powder, and blend on the highest speed possible until completely homogeneous, about five minutes.

A note about the ingredients: 2/3 cup of coconut nectar IS a lot of sugar, but sugar prevents the ice cream from getting icy in the freezer. The alcohol in the vanilla extract, the starchiness of the arrowroot, and the chemical properties of the salt all lend a helping hand, too.

Once those ingredients have come together nicely, pour in the melted coconut oil and blend for a minute longer. (The oil will help give your ice cream a “creamy” mouth feel.)

Transfer the contents of the blender to a medium saucepan and whisk over medium-low heat until slightly thickened, about 5 minutes. Lower the heat if the mixture starts to vigorously bubble, and make sure you whisk constantly.

Pass the ice cream base through a fine-mesh strainer into a glass container, and stick in the freezer for 1 to 2 hours to cool down. (You can also do this in the fridge overnight, but I was very impatient.)

When the ice cream base has cooled, pour it into your ice cream maker and ice cream-ify it based on your manufacturer’s instructions. It took me about 20 to 25 minutes to get the texture I wanted (like soft-serve), but it could take you shorter or longer depending on your machine. If in doubt, longer is always better.

FOR THE NUTELLA SWIRL:

In the bowl of a food processor, crush the-roasted hazelnuts until creamy and buttery, about 2 minutes in my monster food processor, but probably closer to 5 minutes in your average device.

To the newly-formed hazelnut butter, add the cocoa powder, vanilla extract, coconut nectar,  non-dairy milk, and salt. Process until everything comes together in a smooth, chocolaty nut butter, about a minute or two longer.

TO ASSEMBLE:

When the ice cream is almost ready (but not quite), add in the chopped dry-roasted hazelnuts and mini chocolate chips or dark chocolate pieces.

Let the add-ins incorporate for a few minutes, then stop the ice cream machine. Transfer your rich, creamy ice cream to a wide, deep glass dish and use a spatula to spread it out.

Using a large spoon, gently spread the Nutella swirl in thick stripes up and down the top of the ice cream.

Cover tightly with plastic wrap and a lid (if you have it), and freeze until solid, about 3 to 4 hours.

Let sit at room temperature for 5 to 10 minutes before scooping and dying of bliss. Top with even more dry-roasted hazelnuts and chocolate chips if you’re feeling extra decadent.


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Healthy Nutella Swirl Ice Cream (vegan, gluten-free)

April 2, 2014 Leave your thoughts Print this page

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HAPPY BIRTHDAY…YES TO YUMMY!

That’s right! As of today, it’s been exactly one year since I first started my blog. And to celebrate, we are having my favorite dessert: ICE CREAM.

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I’m so proud that I’ve been able to keep my baby alive for a year–and not just alive, but growing.

One year ago, I was a fourteen year-old girl who had barely baked with coconut flour before and knew next to nothing about grass-fed meat and food photography. I was on Tumblr, posting simple recipes for roasted chicken and vegetables.

Today, I am an almost-sixteen year-old girl who can make a twenty-layer crepe cake out of coconut flour, does work for a pasture-raised/grass-fed animal butchery, and has a giant light box on a table downstairs just for food photography. I have my own website, and I’m here today posting a recipe for COMPLETELY vegan ice cream that will knock your socks off.

And I wouldn’t be here without the help and care I’ve gotten from all of YOU! There are quite a few people that deserve special mention, and I’m here to give credit for where credit is due. So, thank you very, very much to…

  • My ninth grade biology teacher, who has eaten everything I’ve brought her from the very first dessert recipe I ever posted (chocolate chip banana cake) and provided me with such kind positive feedback.
  • The rest of my wonderful teachers, who are always happy to be taste-testers and don’t seem to mind much when I zone out in class and try to brainstorm new recipes.
  • My friends, who help me get rid of giant batches of cookies and cupcakes and always understand when I prioritize making dinner over hanging out.
  • My grandparents and family, who have graciously gotten me a 16-cup food processor, bright yellow ice cream machine, blowtorch, and various other necessary (and unnecessary) kitchen gadgets to fuel my creativity.
  • Clinton Robbins, who, after I decided I could not possibly work with WordPress, designed this beautiful website from scratch for me based on the exact layout wanted.
  • Bagus Shafara, who brought the logo I doodled one day in class to life on the internet.
  • Michelle Tam from Nom Nom Paleo, Mel from The Clothes Make the Girl, Simone from Zenbelly, Arsy from Rubies and Radishes, Joanne from Just Eat Real Food, Hallie from Daily Bites, and Adriana from Living Healthy with Chocolate who have given kind words, shared my recipes, let me guest post, sent me wonderful links and cookbooks, and provided me with constructive advice for my blogging adventures.
  • Alison Held, who always helps to point me in the right direction and inspired me to explore deeper into real-food eating.
  • The crew at Craft Butchery, who gave me my first job ever and the opportunity to talk to lots of people about local, sustainable food, as well as provided every single piece of meat and poultry ever featured on this blog.
  • Natalie Wester, the Clean-Eating Teen, who is the best friend in the entire universe as well as a daily inspiration for recipes and healthy-eating.
  • My parents, who are two of the greatest people in the entire world and always give my failed dishes and desserts a try, clean up my gigantic messes, and comfort me when it feels like everything I touch turns to burnt sweet potatoes.

And…most importantly…to all of you for reading and trying my recipes! I hope you’ll stick with me as I continue to cook, bake, and experiment with ingredients familiar and unknown. I love ALL of you! <3

But you’re in it for the ice cream, right? I figured as much. It’s pretty hard to ignore.

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Ice cream was the first dessert I ever ate. My parents didn’t give me sweets until I was two years old, and the first treat that ever passed my lips was vanilla ice cream. I guess you could say I’ve been addicted ever since.

This fact became even more apparent this summer, when I spent a month in Nice, France. There was an ice cream place called Fenocchio, and oh boy, was I obsessed. I might’ve eaten ice cream for lunch once. And perhaps dinner, too. Hey, it’s a good source of protein, right? No judging.

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My only problem with ice cream is that it can be very, er, heavy. And I don’t tend to do too well with a lot of dairy at once, as I know is the case for a lot of you, too, so for the past year, I’ve been tinkering with a dairy-free ice cream recipe to share.

The first time I tried was awful: I used frozen fruit and coconut milk, and it was really icy and barely had any flavor at all. That went to the trash almost instantaneously. The second time, I followed a recipe for Carrot Cake Ice Cream, and while it was tasty, it used guar gum, which I try to avoid if I can. Since then, I have been playing with different amounts of cashews and coconut milk to create a rich, creamy base that wouldn’t become a rock in the freezer.

Last June, I published a recipe for Toasted Coconut Ice Cream, which was very good, as I recall. But it wasn’t vegan: I used egg yolks to add more fat and thicken the base. With the exception of a simple banana ice cream blended up on a whim last summer (which a five year-old could also make), I haven’t really made much other dairy-free ice cream, but I’ve been wanting to try again.

Last weekend, I was getting my hair cut, talking to the wonderful woman who styles my hair about our various successes and failures with ice cream without, you know, the cream. Suddenly, an INTENSE craving hit me, and I knew what I had to do: I had to make ice cream, right then and there.

So, I made vegan ice cream, and it kicked BUTT.

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Sorry, I just had to.

In fact, it was so good, that I made it again this weekend. And this time, it kicked even more butt than last. And–wait for it–it was VEGAN!!!

I think this is the perfect recipe for a celebration. Your family will love this ice cream, and you’ll love the fact that it’s a LOT better for you than a lot of the frozen treats you can buy at the store or Friendly’s. (It tastes better, too!)

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Are you ready to get in on the madness? I am. Let’s go.

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First, soak 1 1/2 cups of raw cashews overnight in a warm water bath. I prefer whole cashews because they have less of a likelihood of their oils being close-to-rancid when you buy them, but pieces should be fine, too.

Whatever kind of cashew you use, PLEASE take care to soak for at least 8 hours, and preferably longer. This will really help make the ice cream super-thick and creamy.

In the morning, drain the cashews and discard the soaking water. Put the cashews in the blender with 2 1/3 cups of full-fat coconut milk, 2/3 cup of raw coconut nectar (or maple syrup or honey), 2 1/2 tablespoons of vanilla extract, 1/2 teaspoon of salt, and 2 heaping tablespoons of arrowroot powder, and blend on the highest speed possible until completely homogeneous, about five minutes.

A note about the ingredients: 2/3 cup of coconut nectar IS a lot of sugar, but sugar prevents the ice cream from getting icy in the freezer. The alcohol in the vanilla extract, the starchiness of the arrowroot, and the chemical properties of the salt all lend a helping hand, too.

Once those ingredients have come together nicely, pour in 1/4 cup of melted coconut oil and blend for a minute longer. (The oil will help give your ice cream a “creamy” mouth feel.)

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Transfer the contents of the blender to a medium saucepan and whisk over medium-low heat until slightly thickened, about 5 minutes. Lower the heat if the mixture starts to vigorously bubble, and make sure you whisk constantly.

Pass the ice cream base through a fine-mesh strainer into a glass container, and stick in the freezer for 1 to 2 hours to cool down. (You can also do this in the fridge overnight, but I was very impatient.)

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When the ice cream base has cooled, pour it into your ice cream maker and ice cream-ify it based on your manufacturer’s instructions. It took me about 20 to 25 minutes to get the texture I wanted (like soft-serve), but it could take you shorter or longer depending on your machine. If in doubt, longer is always better.

While the ice cream is churning away, make the Nutella swirl!

You didn’t think I was going to use store-bought Nutella, did you? I hope not.

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In the bowl of a food processor, crush 1 cup of dry-roasted hazelnuts until creamy and buttery, about 2 minutes in my monster food processor, but probably closer to 5 minutes in your average device.

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To the newly-formed hazelnut butter, add 2 heaping tablespoons of cocoa powder, 2 teaspoons of vanilla extract, 2 tablespoons of coconut nectar (or maple syrup or honey), 1/4 cup of your preferred non-dairy milk (I used homemade almond milk), and a generous pinch of salt. Process until everything comes together in a smooth, chocolaty nut butter, about a minute or two longer.

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When the ice cream is almost ready (but not quite), add in 1/3 cup of chopped dry-roasted hazelnuts and 1/3 cup of mini chocolate chips or dark chocolate pieces.

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Let the add-ins incorporate for a few minutes, then stop the ice cream machine. Transfer your rich, creamy ice cream to a wide, deep glass dish and use a spatula to spread it out.

Using a large spoon, gently spread the Nutella swirl in thick stripes up and down the top of the ice cream.

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Cover tightly with plastic wrap and a lid (if you have it), and freeze until solid, about 3 to 4 hours.

Let sit at room temperature for 5 to 10 minutes before scooping and dying of bliss. Top with even more dry-roasted hazelnuts and chocolate chips if you’re feeling extra decadent.

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OhmygodsoyummyI’mgonnascream.

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(Taken before I licked the cup clean.)

There you have it: VEGAN ice cream that tastes freaking amazing.

Thank you so much for your support, everyone! What is your favorite Yes to Yummy recipe that you’ve made or seen? Leave me a comment here or on Facebook and let me know!


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