I don’t even know what to say. The moment I saw Nutella, caramel, hazelnuts, and brownies in one sentence I lost the fight. If you have as little resistance as I do, I’m sorry. But they are really, really good. Â The brownie itself is crispy, the center is softened with a layer of the top’s caramel brownie-mixture, and entire thing is drizzled with a lavish syrup.
This banana bread is simple, deep, and rich. Maybe I’m biased because this is one of the very first things I ever cooked all by myself, but I love it.
I’m pretty sure this recipe originates from my brother’s middle school home-ec class. Yes, really. This is the horrible thing I get to read every time I make it:
Let me preface this by saying I don’t like cooking on the stove. Besides sauces, pasta, and eggs, I leave the stove-top cooking to Joseph. I always have a hard time getting things to cook evenly. And yet I made crepes.
Trust me–if I can make crepes, you can too. I’ve been putting off attempting crepes for years. It turned out to be surprisingly easy! I had no problems knowing when to flip, and flipping them didn’t take any special skills. If you can fry an egg, you can make crepes. If you can flip an omelet, you’re overqualified.
Okay, so this really isn’t really ice cream. It’s much easier to make, does not require an ice cream maker, and is undeniably healthy. And it definitely has the same effect as ice cream on a hot summer day.
I hate making cookies, especially chocolate chip. I can never seem to get the right shape, and they rarely taste as good as I had hoped. These, however, are perfect. The NY Times recipe is the only chocolate chip one I will ever use.