Love my New Breville Pizza Maker! Special Price from Williams-Sonoma

Looking for a last minute Christmas gift - Williams-Sonoma has a great price on the Breville Crispy Pizza oven.  It's my favorite new toy.  Watch for a video soon.

Nutella Cookies

Nutella Cookies

1 1/2 sticks unsalted butter, room temp.
3/4 cup brown sugar
3/4 cup white sugar
1 cup Nutella
1/2 tsp vanilla
2 eggs
2 1/4 cups flour
1/4 cup unsweetened cocoa
1/2 tap. baking soda
1/2 tsp. salt
1 cup chocolate chips
1 cup chopped toasted hazelnuts

Sift together flour cocoa, salt and baking soda, stir to combine and set aside.
Cream butter until light and creamy, 2-3 minutes.  Add sugar and Nutella and mix well, scraping down the sides of the bowl once or twice.
Add the eggs, one at a time, beating to blend well.  Add vanilla and mix in.
Add flour mixture and blend well on low speed, scraping down sides of bowl once or twice.
Fold in chocolate chips and hazelnuts and refrigerate dough for 30 minutes.
Preheat oven to 350 degrees.
Drop teaspoonfuls of dough onto parchment lined cookie sheets and bake for 10 to 12 minutes.
Allow to cool for a minute or two before transferring to wire racks to cool completely.

Note:  cookies will be soft when baked but will crisp up as they cool. Makes a LOT of cookies!

Warm Chocolate Cakes

This is a recipe I have been making for years.  I have seen it referred to as Warm Chocolate Cake, Chocolate Lava Cake, Chocolate Fondant and even Italian Souffle!  

It's a great dinner party dessert since you can make it the day before and hold it in the refrigerator or even freeze it.  Just be sure to allow it to return to room temperature before baking!

Warm Chocolate Cakes

6 oz. butter
6 ounces bittersweet chocolate
3 eggs
3 egg yolks
¼ cup plus 2 tablespoons sugar
3 teaspoons flour
Additional butter for greasing molds
Additional flour and cocoa for molds

Butter 6 6oz. molds and coat with flour mixed with cocoa powder.*
In a heavy pan, heat butter and chocolate together over very low heat until the chocolate is almost completely melted.  While that’s heating beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

Divide the batter among the molds.  (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
Preheat the oven to 375°.  Bake the molds on a tray for about 10 minutes; the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately with a little whipped cream and a few raspberries, if desired.

*Be sure to butter the molds well.  I always use flour mixed with cocoa, in about equal parts for anything chocolate.  It prevents the finished product having a white coating!