3 Ingredient Mini Nutella Cupcakes

If you ever tried Nutella, then you already know how delectable and addictive this is.  To some of you who are not familiar with, it's the brand name of a hazelnut chocolate spread.  There is not a single morning that we don't have Nutella in our breakfast table.  My dear hubby, who was born and raised in Europe introduced it to me since the day we got married.  If I could eat rice every morning for breakfast , Nutella and bread will be for him.  This is something very popular in his country (France), and being familiar with growing up.  After years of living together, sad to say I finally adapted to eat "his" breakfast over mine, although I have not completely abandoned my rice and most likely won't, but there's something about this delicious goodness that makes us excited for breakfast every morning, even for our little Sweetpea.  It's so good over toasted English Muffins (which we make our own versus store-bought) or sliced bread.  

I found this delightful Nutella dessert online and showed to dear hubby.  Sure enough, he jumped into the idea of making the dessert.  This is one of the easiest dessert I've ever made.  Only three ingredients needed.  If you have a Nutella-lover family, make sure to double the recipe as it flies off the table quick!

Ingredients 

1 cup  Nutella (divided in half)

1 large egg

5 Tbsp all purpose flour

(4th optional ingredient) Sea Salt for the top (we used sprinkles, Sweetpea's favorite garnish)

Directions

Heat oven to 350'

Line 9-10 cups of a mini muffin pan with liners (or about 5 reg size if you don't have a mini pan)

Mix together 1/2 cup of the Nutella & egg & whisk until smooth. Add flour and whisk until well blended.

Spoon batter into the muffin cups & bake until toothpick comes out pretty clean (about 11 to 12 minutes)

Let cool

Warm remaining Nutella 15-20 seconds in microwave  until warm & soft.

Dip tops of cupcakes into the Nutella & sprinkle with salt if desired.

Recipe Courtesy:  Six Sisters Stuff
Yield:  10-11 Mini Cupcakes

Roast Chicken Salad Sandwiches

If you like salad and sandwich, this one's for you!  This chicken sandwich is bursting with flavors.  Fresh, summery and scrumptious!  Incorporating chopped, crispy celery in it makes every bite a huge difference.  Eating a salad in a baguette is actually quite tasty!  The hint of parsley and tarragon make it fresh and herbaceous complementing the flavors together.   I'd never made mayonnaise from scratch before, looking at the recipe kind of intimidated me a bit.  I thought I'd cheat and go for the store-bought one but I'm glad I didn't, we would not know how easy and good it was, otherwise.

This became our go-to sandwich since the day my hubby discovered it online.  I, personally, am not a big fan of sandwiches but after making this one for the first time it changed my preferred taste bud.  No, I don't like it.  I actually love it that it found a spot in our regular menu list.

Ingredients

For the chicken:

1 4-pound chicken (I use chicken breasts, baked)
Kosher salt and freshly ground black pepper
1/2 lemon
3 sprigs parsley or tarragon

For the mayonnaise:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
3/4 cup vegetable oil
1/8 teaspoon cayenne pepper
Kosher salt

For the salad:
2 stalks celery, diced, plus
2 tablespoons chopped leaves (didn't have the leaves)
1 medium shallot, finely chopped
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste
2 baguettes, split open
Potato chips, for serving (optional)

Directions

Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.

Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt.

Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips.

Recipe Courtesy: Food Network Magazine

Yield: 6 servings