Nutella No Bake Cookies | How to Be Awesome on $20 a Day

Nutella No-Bake Cookies

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

Admit it, at some point in your life you’ve sat down on the couch with a spoon and a jar of Nutella and given yourself over to the undeniable sweetness. You’ve given up on life for five minutes, consequences be damned, and dug in, unadulterated, shameless. We’ve all been there.

It’s been a hell of a week. I know I’m not the only one who’s felt the need to push pause on reality for a few days. I’m craving safety and familiarity. I’m not in the mood, just now, to challenge myself or try something new. I’m wishing for a time machine or a magic wand or the power of mind control. But lacking supernatural powers, I’ll settle for cookies.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

I didn’t quite go all the way to a jar and a spoon, but this may be the next best thing. Nutella No-Bake Cookies are outrageously simple to make, and except for the actual Nutella itself, I already had all the ingredients on hand. It does take a tiny bit of patience as  you have to let them set up before shoveling them in, but just take a nice cozy nap while you wait.

These cookies are sweet, chocolaty, chewy, and irresistable. Genuinely, your new biggest problem will become trying to stop eating them.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

I know you can’t really heal yourself with cookies, but it probably won’t kill you to eat a few too many Nutella No-Bake Cookies for one day.

Nutella No-Bake Cookies
Yields 32
Nutella No-Bake Cookies will erase all your problems by creating a new one, how to stop eating these cookies.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 cups sugar
  2. 1/4 cup cocoa powder
  3. 1/2 cup milk
  4. 4 ounces butter
  5. 1 teaspoon vanilla extract
  6. pinch of salt
  7. 1/4 cup smooth peanut butter
  8. 1/4 cup chocolate hazelnut spread
  9. 3 cups quick-cooking oats
Instructions
  1. Add sugar, cocoa, milk, and butter to a medium sauce pan and heat over medium low heat, stirring occasionally to combine. Bring the mixture to a boil and allow it to boil for one minute before removing it from the heat.
  2. While your sugar mixture is cooking, make sure you measure out your remaining ingredients so that you're ready to add them right away. Once you've taken your pan off the heat, stir in the vanilla, salt, peanut butter, chocolate hazelnut spread, and oats until combined.
  3. Use a cookie scoop or spoon to scoop out your cookies onto a parchment lined tray. Leave a little space as the cookies, especially the first few, may spread.
  4. Allow the cookies to cool completely. Store in an air-tight container in a cool place if you don't eat them all in one sitting.
Adapted from Shugary Sweets
Adapted from Shugary Sweets
http://awesomeon20.com/
Mexican Lasagna | How to Be Awesome on $20 a Day
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Double Chocolate Muffins | How to Be Awesome on $20 a Day

Double Chocolate Muffins

Double Chocolate Muffins | How to Be Awesome on $20 a Day

I’m curious. How do you feel about perfectionists? Are they striving for greatness or suffering from some sort of mental illness? I’ve fought against this urge to be perfect for a very long time. I’ve never come close to achieving my unreasonable expectations for myself. Most days I can be okay with that, but sometimes the personal disappointment is borderline debilitating.

My goal these days has been to strive for balance. I’ve been making talking myself into doing what I want to do instead of what I need to do. This may seem easy, but believe me, the internal debate is harsh. I have strong feelings of guilt when I sit down to watch a TV show or read a book knowing that I should be writing a blog post. I’m probably deeply disturbed. You should stop reading now before I corrupt you.

Double Chocolate Muffins | How to Be Awesome on $20 a Day

In the vein of pure indulgence, I’m trying to feed you chocolate for breakfast with Double Chocolate Muffins. You’ll definitely have to turn off the voice in your head that shouts at you to eat more carrots. Just drown it out with the voice that thinks chocolate is one of Earth’s greatest creations. 

Double Chocolate Muffins are pretty simple to make. Just a bit of measuring and stirring. No machine required. I use a big ice cream scoop to fill my muffin tins, so it’s not even that messy. And the result is heavenly. Use chocolate chips or chunks, whatever you have on hand, and please please please eat them while they’re still warm for maximum pleasure.

Double Chocolate Muffins | How to Be Awesome on $20 a Day

Tell yourself you’re awesome even when you don’t tick off everything on your to do list. Then go eat a Double Chocolate Muffin. Everything is gonna be alright.

Double Chocolate Muffins
Yields 15
Double Chocolate Muffins are so good, you forget to feel guilty.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 270 grams (2 cups) all-purpose flour
  2. 92 grams (3/4 cup) cocoa powder
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 263 grams (1-1/4 cup) sugar
  7. 113 grams (1 stick) butter, melted and slightly cooled (Just melt your butter first thing. It will be cool enough by the time you get to it)
  8. 2 eggs
  9. 1 cup buttermilk
  10. 2 teaspoons vanilla extract
  11. 1 cup chocolate chips or chunks
Instructions
  1. Preheat your oven to 375 and grease your muffin pan.
  2. Combine flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a smaller bowl, whisk together sugar, melted butter, eggs, buttermilk, and vanilla extract.
  4. Pour wet ingredients over dry ingredients and quickly fold them together with a spatula. Work as quickly and lightly as possible. Try to make sure everything is moistened, but don't worry about getting out all the lumps. You'll end up with tough muffins if you overwork it.
  5. Fold in chocolate chips.
  6. Scoop your batter into your muffin pan. The cups will be nearly full.
  7. Put the pan in the oven and increase the heat to 400. Bake for 18 to 20 minutes or until a toothpick comes out clean.
  8. Turn out your muffins as soon as possible. You can give them a couple minutes to cool off so you don't burn your fingers off. If you leave them in the pan to cool, they may have soggy bottoms and you won't get that lovely muffin crust.
  9. Serve warm.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
Giant Peanut Butter Cups | How to be Awesome on $20 a Day

Giant Peanut Butter Cups

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

I have a hardcore love of peanut butter. And a very specific type of peanut butter. It’s gotta be the super smooth American peanut butter that basically takes any hint of health out of the game. Jif is my favorite, but I’ll go for Skippy if I need to. Do NOT ask me how much money I’ve spent on a jar of peanut butter while living in countries where it’s really hard to get the good stuff. 

For as long as I can remember, my favorite candy has been Reese’s Peanut Butter Cups. There was a short period in seventh grade where I didn’t eat them because of the over-packaging, but it didn’t take me long to get over myself and start devouring them again. I actually just had a dream about eating these babies. Best nap ever. They don’t sell Reese’s in Taiwan. When someone brings them back from the states, those things are more precious than diamonds.

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

I recently discovered that it’s super simple to make your own Giant Peanut Butter Cups. They’re made in a mini tart pan, These things are three inches in diameter and heavenly to eat. It’s a lot of chocolate peanut butter intensity, though, so unless you’re a champion eater, you’ll want to share one with someone you love.

All we’re doing is melting some chocolate, whipping some smooth peanut butter with powdered sugar, and bringing them merrily together in a mini tart tin. You can easily make more if you need to. It just takes a bit of patience to get the chocolate coaxed into all the corners and some will power to let them chill out in the fridge to set.

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

If you have a deep and abiding love of peanut butter, Giant Peanut Butter Cups are about to be your new favorite.

Giant Peanut Butter Cups
Serves 4
Giant Peanut Butter Cups are a hardcore peanut butter lover's dream come true.
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Prep Time
15 min
Cook Time
5 min
Total Time
2 hr
Prep Time
15 min
Cook Time
5 min
Total Time
2 hr
Ingredients
  1. 3/4 cup chocolate chips (you might not use all of this but better to have too much than too little)
  2. 1/2 cup creamy peanut butter
  3. 1/4 powdered sugar
  4. 2 mini tart pans
Instructions
  1. Melt your chocolate chips in a double boiler or in a glass bowl suspended over a pan of simmering water. Make sure the water doesn't touch the bowl. Stir every couple of minutes until the chocolate is melted and smooth, then remove it from the heat.
  2. Spoon a couple tablespoons of chocolate into the bottom of each tart pan and gently tilt and prod the gooey chocolate to cover the bottom and work it's way into each of the little fluted bits of your pan. If you want to get really fancy, you can also coat the side of your tart pans with chocolate, but I was too lazy for that. Allow these to set up in the fridge for half an hour.
  3. While your bases are hanging out, mix together peanut butter and powdered sugar with an electric mixer until you have a smooth paste.
  4. Divide your peanut butter mixture evenly between each tart pan, and use an offset spatula to smooth this evenly over your base. Remember to get right into the fluted edges.
  5. Finally, add more chocolate to the top of each pan and once again prod and and tilt your chocolate into those pretty corners.
  6. Allow this to sit up in the fridge for at least an hour before serving.
  7. I like to let the tarts sit out at room temperature for about 10 minutes before eating so that the chocolate isn't rock hard.
Notes
  1. If you're really trying to impress, you can line the bottom of your tart pans with parchment for easier removal. I just served them still stuck to the bottom of the tart pan because I'm lazy.
Adapted from Sweet ReciPEAs
Adapted from Sweet ReciPEAs
http://awesomeon20.com/
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