Three-Ingredient Nutella Doughnuts

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And so my Nutella obsession continues!

Chris and I stopped by Crate and Barrel while trying to kill some time before dinner the other weekend (is it just us or do you find yourselves getting hungry at 4pm on the weekends?), and I came across some cute little doughnut pans. The person that created these pans needs to be commended. Being able to bake doughnuts instead of frying them and still creating that same, delicious doughnut texture? My waistline thanks you.

They are still doughnuts regardless, but knowing that you aren't soaking these in a pot of oil to cook them just makes you feel a little better, doesn't it? Using only three ingredients doesn't hurt either. Who cares that one of them is Nutella. These are super simple and you get a rush of Nutella as soon as you bite into them. Enjoy these while you can...they'll be gobbled up in no time!

Printable Recipe

Ingredients

• 2/3 cup Nutella (plus more for glazing)
• 1 egg and 1 egg yolk
• 6 tbsp. all purpose flour
• Hazelnuts for garnish, optional

Preheat oven to 350 degrees F. Spray doughnut pan with non stick cooking spray and set aside.

In small bowl, combine Nutella, egg, egg yolk and flour until smooth batter forms. Spoon evenly into pans and spread batter around to fill cavities evenly.

Bake 8-10 minutes or until thoroughly cooked. Remove from oven and cool 10 minutes before removing from pans. Cool completely. Spread more Nutella over tops of doughnuts and garnish with chopped hazelnuts, if desired. Serve.

Source: Lauren's Latest

Grilled Corn with Basil Garlic Oil

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Corn on the cob was never something I would jump at the chance to get in the past. Not when it was fresh at the farmer's market, not when it was on sale, and certainly not when I was looking for something new to try.

Corn OFF the cob is so crunchy, sweet and delicious, but I just hated eating it off of the cob for one simple reason: it got stuck in my teeth and would not come out. I know you know how uncomfortable that is. It's the worst. Feeling strands stuck in your teeth hours later. GAH!

Then I realized something: that's what floss is for.

So when Chris bought some fresh corn on the cob to grill with our dinner the other night, I was excited to try out a new recipe. The corn was grilled to perfection and the flavor was amazing. It doesn't dry out on the grill like it often can if being cooked in the microwave. He made a basil and garlic infused oil to spread on prior to grilling, and then we immediately spread butter over the whole thing when it was done. Pure deliciousness I tell you. Enjoy!

Printable Recipe

Ingredients

• 4 ears corn
• 1/2 cup olive oil
• 2 tsp. garlic, minced
• 1 tsp. dried basil
• 2 tbsp. butter

Preheat grill to medium-high heat.

Mix olive oil, garlic and basil in a small bowl. Set aside.

Husk the corn and remove as much of the silky thread as possible. Place each ear of corn on a piece of aluminum foil. Brush the corn with the olive oil mixture. Tightly wrap the aluminum foil around each ear of corn.

Place the corn on the grill and cook for 15 minutes. Remove from grill and set aside to cool a little.

Open each foil packet and immediately spread each ear of corn with a pad of butter. Enjoy!

Source: Chris Original

Overnight Oats in a Jar

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I've been hearing about overnight oats for a while now. I love having a warm bowl of oatmeal on chilly winter mornings, but it's the last thing I want on a hot, clammy summer morning. I can barely choke down a hot cup of coffee when my hair is plastered to my neck from the heat, so I can't even imagine chowing down on a steaming bowl of oatmeal. No, thank you. But since these oats are served chilled and I'm a huge breakfast person, it was time to give these a try.

The trick to overnight oats is having a 1:2 ratio of oats to liquids. Really anything goes in this equation, as long as you stick to that. I think this would be great with some mashed up banana in it. Or maybe just some cinnamon and apples. Or how about granola and honey? The combinations are endless.

You can make these in cute Mason jars, which are all the rage these days. And you really can't blame them. Look how adorable they are and how many uses they have. I bought some at World Market the other day for under $2 each, and they definitely came in handy. Enjoy! 

Printable Recipe

Ingredients

• 1/2 cup rolled oats (not instant)
• 1/2 cup reduced-fat milk
• 1/2 cup fat-free plain or vanilla Greek yogurt
• Splash of vanilla
• Sprinkle of cinnamon
• 1 tbsp. sweetened shredded coconut
• 2 tsp. agave nectar
• Extra toppings such as nuts, fruit, granola

Mix all ingredients (except extra toppings) in a jar. Shake until combined. Let sit in refrigerator overnight. Add extra toppings and enjoy!

Source: SK Original

Crockpot BBQ Root Beer Shredded Chicken Sandwiches

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Today's Secret Recipe Club recipe comes from Lynne's blog, 365 Days of Baking. Lynne was on a quest to bake every day for 365 days, and on March 9th of this year she accomplished her goal. Congratulations!

As you can probably imagine, 365 days (plus) of baking leads to pages of pages of blog posts and amazing recipes. I made it through almost all of them, but instantly settled on this crockpot recipe. After coming back from our two-week honeymoon, it has taken me a while to get back into the swing of things, so an easy crockpot meal was more than up my alley.

Using chicken instead of pork was a delicious substitution and the flavors of the bbq sauce and root beer really took over. I highly recommend topping these with caramelized onions and cheese, as Lynne suggests, because it takes these sandwiches to a whole new level of delicous-ness. Since I usually top my pulled pork sandwiches with coleslaw, the carmelized onions were an unexpected but very welcome sweet twist that really complimented the bbq flavor. I definitely think I'll start using them on these types of sandwiches more often. Enjoy!

Printable Recipe

Ingredients

• 6 large boneless, skinless chicken breasts (about 3 pounds)
• 1 tbsp. onion powder
• 2 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. Old Bay seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 16 oz. Root Beer
• 32 oz. barbecue sauce
• 2 cups Cheddar or Monterey Jack cheese, shredded
• Caramelized onions (recipe below)
• 2 tbsp. fresh cilantro, chopped

In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt and pepper. Spread seasoning mix generously on each chicken breast and place in crockpot. Pour in Root Beer. Add barbecue sauce. Cook on low for 8 hours, stirring a few times during the day.

After 8 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the barbecue sauce, and cook for another

15-30 minutes until sauce is absorbed.

Place chicken on rolls. Top with about 1/4 cup of cheese, caramelized onions and sprinkle with fresh cilantro.

Caramelized Onions:

• 2 tbsp. butter
• 2 large onions, sliced and separated into rings

In a medium skillet, melt butter over medium-high. Add onions. Saute until translucent.  Reduce heat to low and cook for up to 30 minutes, stirring occasionally.

Source: 365 Days of Baking

Oven-Fried Buttermilk Ranch Chicken

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I'm not a huge fan of crab legs. Or chicken wings. Or ribs.

And what do all of these things have in common?

They make me work for it!

I feel like preparing a meal is enough work in and of itself, so having to go the extra mile to eat the darn thing after it's prepared is a pain in the butt. At least in my opinion. Chris, on the other hand, could eat chicken wings until his fingers fell off. He loves them that much.

As part of this whole marriage thing, I know I need to make sacrifices. Making drumsticks for dinner counts, right? I mean it goes against my whole "only-eat-dinner-with-a-fork" thing. So I did it. And I loved it. I mean loooooved it. The chicken was so ranch-y (yes, it's a word) and tender from soaking in the buttermilk mixture overnight. And although they weren't fried, they still came out crispy and crunchy. So we saved some calories and still had a delicious meal! Even though I had to work for it, it was well worth it. Enjoy!

Printable Recipe

Ingredients

Chicken

• 2 cups low-fat buttermilk
• 1 (1 oz.) package dry ranch dressing mix
• 3 1/2 lb. cut drumsticks
• Cooking spray

Breading

• 1 cup Bisquick mix
• 1 (1 oz.) package dry ranch dressing mix  
• 1/2 tsp. paprika
• 1/2 tsp. seasoned salt 
• 1/4 tsp. cayenne pepper

Remove skin from chicken.

In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.

Heat oven to 425°F. Line a 15x10x1-inch pan with aluminum foil and coat with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.

Bake 45-50 minutes, turning halfway through, or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Source: Slightly adapted from Pillsbury