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Posted by on Jan 28, 2013 in Blog | 823 comments

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Nutella S’More Mug Cakes

Posted by on Jul 12, 2012 in Blog | 928 comments

Are in for a treat today! The totes adorable Lauren is stopping by with a scrumptious and speedy snack! Nutella S’More Cake! Go ahead and grab your mugs and Nutella because I know you’ll want to make this stat (and sorry about the running thing) – Paula

When I think of Nutella, I think of running. Why running? Because having Nutella in the house usually means I’ll be eating ALL of it causing major anxiety and guilt, therefore sending me to the treadmill until the next Nutella craving hits. And then the cycle starts all over again. I’m really good at self control. Not.

As much as I hate running {especially on the dreadmill}, some things are totally worth the guilt. These Nutella S’more Mug Cakes are the perfect example of that. It’s like hot gooey chocolate lava you get to eat with a spoon. After one bite you’ll want to have another and then somehow you’re back in the kitchen making more.

What I’m trying to say is these are awesome. And easy. And fast! And if you’re on a diet, I’m sorry.
Enjoy :)
Nutella S’more Mug Cakes by Lauren’s Latest
yield: 2 small cakes
Ingredients:
3/4 cup brownie mix
1 tablespoon water
1 tablespoon mini chocolate chips
1 tablespoon oil
2 tablespoons beaten egg
1 heaping tablespoon Nutella
3 whole marshmallows
graham crackers for dipping {optional}
Directions:
In a small bowl, mix brownie mix together with water, chocolate chips, oil, egg and nutella until smooth. Spray the inside of 2 small mugs with non-stick cooking spray and divide batter between both. Cut one marshmallow in half and submerge each half into the batter of each cake. Microwave 30 seconds to 1 minute or until cake is cooked. Top each cake with the last two marshmallows and microwave 15-20 more seconds until mostly melted. Serve with spoons and/or graham crackers for dipping.Visit Lauren’s Blog: LAUREN’S LATEST
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Nutella Coconut S’Mores Bars

Posted by on Jul 9, 2012 in Blog | 1,021 comments

I am SO excited to introduce you to my friend Cathy. You might know her better as ShowFood Chef. I FINALLY had the pleasure of meeting Cathy and Mr. Show Food Chef last year when they were in North Cacalacky. – She’s even sweeter in person than I could have imagined. We share a mutual love for all things Italian including Nutella. I was tickled when Cathy said she’d whip something up to share with us. I will be making this STAT!-  Paula

There’s a cool trend in “food land” of adding flavors, fruits and toppings to S’mores.  So, I gave it a try with Nutella and Coconut.  
 
It was a giant success, but a very sloppy, gooey success.  Inspired by a photo of marshmallow squares by Joy The Baker, the ease of cutting and serving my Nutella Coconut S’more Bars was born – and gone in a few minutes.
These pictures are of my third pan of these wonder-bars.  My son’s friends (who are my unofficial taste-testers) assumed I wanted them to taste-test the whole 16 bars, I guess. 
Then, I took a platter of them to a catered brunch (cutting them into mini-bites) and was lucky to retrieve my platter in one piece.  I think someone even took the pretty paper liner just to eat the crumbs.  Now, that is a compliment, right?
These are so simple to make, the crust is just pressed in and the oven is not used very long.  I kept them in an air-tight container with parchment between layers for a few days and they were still so delicious.  Don’t keep them in the refrigerator because the marshmallow will weep (they are so emotional, haha) with droplets from getting too moist.
It has been a pleasure to create something Nutella-icious for BellaNutella.  I hope you’ll let me know if you make these, eat these and share these.  I’d be lying if I said I wasn’t eating one right now, too. 

Recipe: Nutella Coconut S’more Bars

1 cup Graham Cracker Crumbs
1 cup All Purpose Flour
1/4 teaspoon Salt
1/2 cup Butter (melted)
1/3 cup Sugar
1 egg yolk
1/2 cup (or more) Nutella
1/4 cup Shredded Coconut
3 cups Small Marshmallows

1)  In a bowl, Whisk together the Graham Cracker Crumbs,Flour and salt.

2) In another bowl, whisk the butter, sugar and vanilla together.  Then whisk in the egg.

3) Add the dry mixture to the wet mixture and stir to blend.

4) Turn out into a buttered 8×8 inch baking dish that has been lined with parchment and up the sides.  Using your fingers, press into an even crust on the bottom of the dish. *tip- use a cupcake wrapper for easy even pressing.

5)  Bake in a preheated 350F oven on the middle rack for about 10-12 minutes.  Remove and allow to cool for just a few minutes.

6)  Drop dollops of the Nutella on the warm crust and gently spread as the Nutella gets soft.  Be careful to not tear the crust.  Be patient and allow the Nutella to soften just a little.

7)  Sprinkle half of the Coconut on top of the Nutella layer. Then cover with small marshmallows.

8)  Bake at 350F for about 5 minutes until the marshmallows are soft.  Remove from the oven and tap the marshmallows with a large spoon, just enough to form a nice delicious gooey covering.

9)  Sprinkle the rest of the Coconut on top of the marshmallows.  Return to the oven, but now turn it to Broil.  Stay.  Watch.  Allow the Marshmallows to brown and the Coconut to brown, and then remove.  (This will only take a couple minutes and when it starts, it happens fast.  Allow to cool before slicing in squares.)  
*TIP – wet your knife now and then between slicing to help make even cuts without the marshmallow sticking to the blade.

Store in an air-tight container for a couple days.  Don’t put in the refrigerator because the moisture will make the marshmallows goopy.

Yeah, I said goopy. :D  Enjoy!

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Nutella Swiss Roll

Posted by on Jul 2, 2012 in Blog | 719 comments

I have to admit, one of my childhood guilty pleasures were Little Debbie Swiss Rolls. Chocolate and cream rolled together into one. Swoon. When my friend Josie’s guest post arrived I knew I’d found my grown up version. Nutella Swiss Rolls. Yes. Please. Don’t. Mind. If. I. Do. I don’t think you will either ; ) I knew that Josie would be making us something special because after all her blog name is Daydreamer Desserts, Josie makes some of the tastiest treats you’ve ever seen and a mean cocktail to boot. – Paula

The day Paula asked me if I would be interested in doing a guest post for Bella Nutella was the day I decided I was going to make this cake for my son’s 16’th birthday.  His birthday fell on a Thursday and with my work schedule being quite hectic I decided to make a cake that wouldn’t take too much time to put together.

This cake is light and not overly sweet, it’s a perfect summer dessert. But, don’t let that fool you! Every bite is packed with that rich, creamy, and nutty flavor that is unique to Nutella.

 

Enjoy!
PS: I’ve made it twice already!

 

Hazelnut Roulade with Nutella Cream AKA Nutella Swiss Roll
Slightly adapted from The Baker’s Dozen Cookbook – Flo Braker

Hazelnut Cake
4 ounces hazelnut flour
¼ teaspoon fine sea salt
6 large eggs, room temperature
¾ cups granulated sugar
½ teaspoon vanilla extract
¼ teaspoon coffee extract

Nutella Cream
1-½ cups heavy whipping cream
6 ounces Nutella

Hazelnut Cake
Place rack in the lower third of the oven and preheat to 350 degrees F. Line a 15x10x1 inch jelly roll pan with aluminum foil and leave a 1-2 inch overhang on the two narrow sides.  Spray the foil with non-stick cooking spray.

In a small bowl whisk together the hazelnut flour and salt, set aside.

In the bowl of a stand mixer add eggs and sugar, whisk to combine. Place bowl over a pot of simmering water and stir constantly until the mixture feels warm to the touch and sugar has dissolved. Make sure the temperature of the mixture does not go over 100 degrees F.

Place the bowl back into the stand mixer and fit it with the whisk attachment. Beat mixture on medium speed until it reaches the ribbon stage 3-4 minutes. (To test, stop the mixer, lift the whisk and swirl it around the bowl. Mixture is ready when ribbons remain visible for at least 4-5 seconds.)  During the last few seconds of beating add vanilla and coffee extracts.

With a rubber spatula carefully fold in half of the hazelnut flour into the egg mixture just until incorporated, repeat with remaining half of the flour.

Pour batter over prepared jelly roll pan and spread evenly with an off-set spatula. Place pan on the lower third of the oven and bake for 8-11 minutes.

Remove pan from the oven and run a slim knife along the edges.  Slide the cake by lifting the foil overhang onto a large enough cooling rack. Tent cake with foil and allow to cool for at least 1 hour.

Nutella Cream
Using a hand mixer fitted with the whisk attachment beat heavy cream on high speed just until soft peaks form.  Add Nutella and continue beating until medium peaks form.

Assembly
Once the cake has cooled completely. Transfer cake still on the foil carefully onto your work surface with the narrow side facing you.

With the help of an off-set spatula spread half of the Nutella cream and cover the cake leaving a 1 inch border on the narrow side furthest away from you, this will help you seal the cake.

Using the Foil overhang from the narrow side, carefully begin to roll the cake away from you. Continue rolling until you have formed a log. Discard foil.

Transfer can onto a serving platter, seam side down. Use remaining Nutella cream to frost the cake.

Keep refrigerated until ready to serve.  Best served the day it is made.

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Nutella Banoffee Pops

Posted by on Jun 26, 2012 in Blog | 389 comments

Are you ready for something scrump-dilly-icious? ‘Cause we have a doozy for ya! Today my cutie patutie friend Carrie from Fields of Cake & other Good Stuff is stopping by with a frozen treat that it’s completely and totally irresistible. In fact, everything that Carrie makes is ridiculous. I kid you not. Take this Take 5 Fudge she made. She brought a box all the way to Seattle to share with us. I may or may not have licked the pan to get the last crumbs of this fudge. Ridiculous I tell you. And sweet. Just like Carrie – xoxo Paula

Hi there sugar pie! I’m Carrie from Fields of Cake and Other Good Stuff.  I am here to hug you with my food ;)

I have known and loved Paula for just over a year now. To say I wanted to scream like a little school girl seeing her rock crush for the first time, when she asked me to guest post would be an understatement.

Here is my food hug for you.

 

Nutella Banoffee Pops

  • 1 can sweetened condensed milk
  • 2 bananas
  • 8 ounces semisweet chocolate, chopped fine
  • 1 cup Nutella
  • 1 1/2 cups heavy cream
  • 1 cup  half and half
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract

Directions

In large pot place UNOPENED can of sweetened condensed milk. Cover with at least 4 inches of water and bring to a light boil then simmer for 3 hours. Turn off heat and leave in water overnight.

Place chocolate and Nutella into a medium sized heat proof bowl. Set aside.

Combine heavy cream, half and half, and cocoa powder in a medium saucepan, over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanillaextract.

Open can of condensed milk (now caramel) and spoon about half of the can into a Ziploc bag and snip off a corner. Set aside

Slice up bananas and put several into each popsicle mold, try and stick a few to the sides so that they will show when it is unmolded.

Squeeze a few lines, and glops of caramel into the molds in random spots. Pour the Nutella into the molds until about ¾ full. Squirt a little more caramel in each mold, cover and freeze overnight or until completely frozen.


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Nutella Hazelnut Skillet Cake

Posted by on Apr 16, 2012 in Blog | 760 comments

I am totally tickled to bring you this post from my sweet and sassy (and super talented) friend Jaclyn! I met Jaclyn in Nashville last year at Food Blog Forum and LURVED her from the get go! Her blog, Food + Words is incredibly gorgeous, her photography is unlike any other, it’s calming and quietly elegant to me. Her writing is so natural that it makes me feel like I’m right there with her in her kitchen and her recipes (do you see that skillet cake above – swoon) make me want to immediately jump into my kitchen & make whatever she’s posted. In short, she’s awesome & I know you’ll love Jaclyn as much as I do xoxo -Paula

I am thrilled to be guest posting on Bella Nutella! As I’m sure you’re aware, Nutella is dangerously addictive stuff. I can’t let myself buy it too often, because if there’s a jar in the house, I’ll usually eat the whole thing before I get a chance to make anything with it! I’m pretty stealthy, like a cat burglar. I silently slink into the kitchen, spoon at the ready. I don’t even need to look in the cabinet to find the jar–it’s purely muscle memory.

When Paula asked me to guest post on Bella Nutella, I knew I had to leave at least a few spoonfuls of Nutella to make a proper dessert for the site! I’m finishing up my studies at culinary school, where I’m specializing in baking and pastry. I play with sugar and butter and chocolate all day long, and every day I come home from school and bake even more. What can I say, baking is just in my blood!

At school, we make all sorts of fancy french pastries and gateaus that are certainly beautiful, but require a lot of patience and energy. While overly complicated plated desserts have their time and place, they certainly aren’t what I’m making for my husband and friends when I’m home. My favorite things to bake are often quite simple: quick breads, cheesecakes, cookies, and my personal favorite category of desserts: Anytime Cake.

An Anytime Cake is, as you might imagine, a cake you can bake and eat anytime, day or night. It’s simple, unpretentious and comes together in a matter of minutes. Anytime Cakes are perfect to whip up when you find out your husband is on his way home for dinner–with his boss in tow, or when the itch to bake must be scratched on a Sunday morning.

My Nutella Hazelnut Skillet Cake is the epitome of the perfect Anytime Cake: wonderfully simple to prepare, rustic and beautiful when baked, and off-the-charts in terms of flavor. The cake is baked in a cast iron skillet, which makes the edges crisp and lovely. The crumb is tender and moist, and the crunch of the toasted hazelnuts on top provide a wonderful contrast of texture, as well as highlight the Nutella flavor throughout the cake. You could serve this cake with a dollop of sweetened whipped cream, or even ice cream.

…Or, you could be like me and enjoy a thick wedge for breakfast with a cup of coffee. It’s the breakfast of champions!

Nutella Hazelnut Skillet Cake Serves 8 to 10
Ingredients:
Butter and flour, for the skillet
1 1/2 cups all-purpose flour
1 1/2 cups sugar
½ cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup heavy cream
2 teaspoons instant espresso powder (substitute instant coffee granules)
1 stick unsalted butter, at room temperature
2 large eggs, at room temperature
4 ounces Nutella
4-5 ounces chopped hazelnuts, skins removed

Directions:
1. Butter and flour a 10” cast iron skillet, and set aside.

2. Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and set aside.

3. In a separate bowl,  combine the milk, cream, vanilla and instant espresso powder, and whisk to combine. Set aside.

4. In the bowl of a stand mixer with the paddle attachment fitted on,  beat the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs, one at a time and beat until the mixture is pale and voluminous, about 2 minutes. Add the Nutella and beat until combined, about 30 seconds-1 minute. Turn the mixer on low and add the dry and wet ingredients to the mixer bowl in three additions, beginning and ending with the dry ingredients.

5. When the last of the dry ingredients have been incorporated, scrape the batter into the prepared skillet using a spatula, smoothing the surface of the batter. Sprinkle the chopped hazelnuts atop the batter.

6. Bake the cake at 350 degrees F for 40-55 minutes, or until the edges of the cake are cooked and the center is set. The cake will look and feel undercooked in the center, but since the cake will be staying in the pan until completely cool, the heat of the skillet will finish cooking the cake completely once out of the oven. Remove the skillet from the oven and place on a wire rack to cool completely.

7. When ready to serve, simply cut the cake in the skillet into thick slices and serve at room temperature. Top with freshly whipped cream, if desired, and serve with cold milk!

8. Cover the cake in the skillet with plastic wrap and store at room temperature, where it will keep for up to four days.

Notes: This cake freezes beautifully as well! Simply wrap the cooled cake well in plastic wrap, then placed in a zip-top plastic bag. Remove as much air as possible and store in the freezer, where it will be good for up to six months. When ready to serve, transfer the cake from the freezer to the fridge but don’t unwrap it, and allow to thaw overnight.

Recipes, photos and text by Jaclyn Fishman
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Nutella Swirl Brownies

Posted by on Mar 26, 2012 in Blog | 15,481 comments

I know I’ve said it before but I really do have the most talented friends EVER. Are you still staring at the picture above? I don’t blame you, I almost licked the screen myself when I saw it. Today’s calorie free (wink wink) guest post comes from my friend Liren who writes the award nominated (soon to be winning I’m sure ; ) blog Kitchen Confidante. She makes some smack dab decadent food and takes ridiculously amazing photos to go with her recipes. I know you’re going to love this and her ’cause I sure do! – Paula

There was a time, if you can believe, that the word Nutella was non-existent in my husband’s vocabulary. He somehow was oblivious to this world of chocolate and hazelnut gooeyness, and for quite a while, I think he actually eyed me with suspicion when I would indulge in a Nutella-banana waffle sandwich for dessert (my favorite way to enjoy it!).

I’m not sure when the transformation happened, but let me just tell you, it has. It was as if the chocolate heavens opened and my husband, the doubter, followed the light. He has been a Nutella believer ever since.

Let’s just say we now go through a lot of Nutella at our house. A lot.

When Paula asked me to write a guest post for Bella Nutella, I was all too happy to do so, and I knew exactly what I would make. For several months, I have been playing around a brownie recipe, and I knew that its next incarnation would have to involve Nutella. The result is almost like a brownie souffle, with a warm center of Nutella bliss.

But promise me one thing. If you make this, you have to go all the way. This is not a, oh I’ll just have the brownie kind of thing. You must, must, must do it a la mode. Make it with frozen yogurt, if it will make you feel better. But don’t forget the warm Nutella sauce. And the crushed hazelnuts. Trust me. You’ll be happy you did.

Nutella Swirl Brownies

Serves 4.

These individual servings are quite generous, with one ramekin easily serving two. I recommend grabbing two spoons and the person you love the most and sharing.

Ingredients

For the Ramekins:
1 tablespoon butter, room temperature
2 tablespoons cocoa butter
4 6-ounce ramekins, about 4 inches in diameter

For the Brownies:
4 1/2 ounces semisweet chocolate
9 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup Nutella

For the Nutella Sauce:
1/2 cup Nutella
1/2 cup skim milk

To Serve:
Vanilla frozen yogurt or ice cream
Nutella Sauce
Crushed hazelnuts

Directions

Preheat the oven to 300 degrees.

Prepare the ramekins by buttering each and dusting with cocoa powder, shaking off the excess. Set aside.

In the bowl of a double boiler, melt the chocolate and butter over simmering water, stirring well to combine.

In another bowl, whisk together the eggs and sugar. Add the chocolate to the egg mixture and whisk to combine. Stir in the flour and salt, be careful not to overmix. Divide the batter into the ramekins. Drop two tablespoons of Nutella in the center of each filled ramekin, and using a fork, stir the Nutella into the batter, folding it about three times.

Place the ramekins on a baking sheet and bake in the oven for about 30-35 minutes. The brownie will still be soft in the middle. Cool on a wire rack at least 15 minutes before un-molding.

As the brownies cool, in a small sauce pan over medium-low heat, stir together the Nutella and milk. The sauce should be glistening and warm.

To serve, un-mold the warm brownie on a platter. Top with vanilla ice cream, warm Nutella sauce and crushed hazelnuts. Serve immediately.

Recipe adapted from Marble Fudge Brownies, The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano.

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Mini Nutella Crostata

Posted by on Feb 8, 2012 in Blog | 400 comments

How insanely cute are those mini Nutella crostatas? Since they’re mini it’s totally okay to eat two or three myself right ; ) These adorable crostatas are made by my sweet friend Lora whom I can’t wait to finally hug her neck next month in Orlando (finalmente) have a glass of wine, speak Italian at a mile a minute and plot our next trip to Italy! I met Lora like I met so many other of my fantastic friends, online. We immediately bonded over our love for all things Italian. She’s gorgeous, generous and in typical Italian style loves to feed everyone and often. Grab a jar of Nutella, you’ll need the whole thing for this tasty treat (another reason I love her) – Paula

Buon giorno sweet fellow Nutella fans! I was tickled when my darling friend Paula asked me to contribute to the delicious Bella Nutella. Thank you for having me here today, Paula. It’s truly a pleasure. My head is spinning in delight from all the amazing guest posts here these last weeks. If you follow Paula and I on Twitter, you may have caught some of our chats over the last year gushing over Nutella. We also gush over Italy and any thing Italian. I am sure one day we will take a fabulous trip there together or finally get that farm we dream about.;)

I knew there was one Italian dessert I could share that brings back sweet memories of being a kid in Italy: A crostata filled with luscious Nutella. The creamy Nutella is comfortably nestled between two buttery and flaky crusts. It is truly sinful. One mini crostata would be perfect for two. Or you could be really bad and enjoy one all by yourself;) Go ahead, you deserve it!:)

The pasta frolla dough is enough for one regular size tart pan if you don’t have the mini size pans. A fantastic dessert for Valentine’s day! You could prepare the dough ahead and let it chill in the refrigerate until you are ready to work with it (up to 7 days.) Buon Appetito!

Mini Nutella Crostata {Crostatine alla Nutella}
makes 4 mini crostata or 1 regular size (serves approx 6-8)

Pasta Frolla recipe:
300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)
1 26.5 ounce jar of Nutella

What to do:
1. In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms . Be sure to not overprocess the dough.

2. Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into four disks and chill in the refrigerator for about an hour.

3. Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

4. When the dough is nicely chilled, remove from the refrigerator. Roll out the first piece of dough between 2 sheets of plastic wrap into a 1/8-inch thick or slightly thicker. Keep other pieces of dough chilling while assembling the tarts one at a time.

5. Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the first mini tart pan (or an 11-inch fluted tart pan); release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. Press the sides of the dough about 1/2 -inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. Repeat this process with the remaining 3 tart shells. Wrap the remaining dough in plastic wrap. Place the remaining dough and the tart pans in the refrigerator for about 30 minutes to chill.

6. When the tart shells are chilled, remove them from the refrigerator and prick the pastry bottoms with a fork a few times. Fill each tart shell with Nutella almost all the way to the top. Roll out the extra dough into lattice strips. Place the dough strips in a criss-cross pattern over the Nutella. Repeat the same process with the remaining three tart shells.

7. Place the mini crostatas on a baking sheet and bake for about 25-30 minutes at 375 F, or until the crust is a light golden brown. *Check the crostata at 25 minutes. Every oven is different. The crust should not be too brown.

 

Thanks again to Lora for stopping by with these absolutely adorable Mini Nutella Crostatas aka Crack Crostatas ! Be sure to…

Visit Lora’s blog, Cake Duchess

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Riciollina – Nutella and Meringue Tart

Posted by on Feb 6, 2012 in Blog |