Happy World Nutella Day

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Yes, World Nutella Day is a real thing…except it happened last week. February 5th to be exact. But can you ever have too much nutella in your life? No. So here are some yummy nutella recipes to celebrate…

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Peanut Butter Banana and Nutella Cupcakes via The Wiegands

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Nutella Mug Cake via Babble

Nutella-Chocolate-Milkshakes

Nutella Milkshakes via Just Easy Recipes

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Chocolate Strawberry Nutella Cake via The Pioneer Woman

Enjoy your nutella concoctions!

Comfort Food

gronola bar chewypenutbutter choclate chip

Granola bars are my go-to item for travel. Really for anywhere. I always bring a granola bar with me. It’s yummy, it’s small, and it keeps me full until the next meal. When I go to a different country, I usually pack a whole box because you never know when/what people eat so it’s always comforting to know there’s a granola bar in your bag waiting for me. Comforting really is the perfect word for them. It’s laughable, but I realized this summer when I was in South Africa that it truly is comforting to know whatever happens to me that day, I can count on the fact that there is a granola bar waiting for me.

What is your favorite comfort food or item to travel with?

Valentine’s Day Inspiration

v-day collage

I love Valentine’s Day. So much. In fact, I’d probably consider it my favorite holiday. I love having the excuse to wear as much pink as possible and go crazy decorating with lace and hearts and red and pink. I also love making valentines for sweet friends. This year, I’m hosting a Valentine dinner for my Bible study. Needless to say, I’m pretty excited about it! I’ve been scouring Pinterest finding my favorite Valentine print-outs, decorations, and recipes. Here are my favorites:

1. Bright Pom-Poms

2. Adorable Print-Outs

3. Cute Flower Seeds

4. Heart Tea Bags

5. This Gorgeous Wreath 

6. This Cute Display

7. Cupcake Flags

8. Heart Shaped Macaroons 

What pins have been catching your eye lately? Follow Not of this World on Pinterest for more v-day ideas!

He Said part 2

In the latest issue, I interviewed nine TCK guys. I couldn’t fit all of their responses in that one article so here is part two!

Where would you take a girl on a first date in Budapest to show her Hungarian culture? 

I would take a girl to a tea shop or coffee shop or just go explore Budapest. We have a lot of random, cool places over here. -Reed, Hungary

How can girls better respect guys?

I think girls should just begin by trying to build friendships with guys and not beginning by thinking about romantic implications. -Trent, Hungary

Encourage them and allow them to lead. -Lots of guys

What’s your favorite food from your country?

Biltong. -Jack, Kyrgyzstan

This is apparently what biltong looks like:

What attributes do you want a girl to have?

Self-respect, humility that lifts up others, self-confidence, and maturity to recover from a relationship. -Connor, Japan

What confuses you about girls? 

Girls seem to care more about relationships than friendships. -Bryan, US

What do girls do that’s annoying?

Overreact, avoid conflict, ask “Are you mad at me?” -Lots of guys

Why do guys like video games so much?

They’re an escape, they allow you to do things you could never do in the real world, and they satisfy a desire for adventure. -Chris, Germany

What’s a good gifts for a guy?

Food, gifts that relate to inside jokes, cards, CDs, bacon, and coffee. -Lots of guys

General advice?

Look for guys who look like Jesus and spend time with guys like that. -Ryan, Russia

Coconut Fried Bananas

I found this recipe for coconut fried bananas on “Summer Harms” and tried them last week. Delicious! A perfect after school snack.

Ingredients
1 ripe banana
1 egg, beaten
1/2 cup to 3/4 cup shredded coconut
dash of cinnamon
pinch of salt
honey for drizzling on top
Instructions
Heat a few tablespoons of coconut oil in a cast iron skillet or a frying pan over medium heat. Combine coconut with cinnamon and salt in a shallow bowl. Cut the banana into spears, dip each spear into the beaten egg and then roll in the coconut mixture. Place the coated bananas in the pan when the oil is shimmering and sizzling, but not smoking. Allow to cook until browned on the bottom,  then flip. Continue until all the bananas are golden brown and crusty. Top with more cinnamon and a generous drizzle of honey.
Recipe via Summer Harms

Thoughts on Fall + a Recipe

Today, it was so hot that I was sweating. *tear* It’s been officially fall for three days now, but the weather hasn’t taken a hint. So I’ve been pretending it’s fall…wearing fall clothes, drinking tea, making pumpkin desserts, getting out my fall decorations (I’m a big holiday/season person 🙂 ), and smelling my sweet, spicy fall candles. One thing I definitely miss about Italy is how beautiful her falls were. Tuscany knows how to do fall.

Someday, Texas will catch on. Someday.

So, backing up to where I mentioned making pumpkin desserts, I want to share an amazing recipe I found last week: pumpkin cookies with caramel icing. Doesn’t that make your mouth water? They were super easy to make and my newspaper class gobbled them up. Seriously, there were only three left. And my (picky) little brother approved them, so now you have to make them.

{photo via Let’s Dish Recipes}

Ingredients: Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner’s sugar.  Spread frosting over cooled cookies.

This recipe is from Let’s Dish Recipes…enjoy!

Has fall arrived in your country?

Apple Pie Recipe

Trying to decide what recipe to use for Christmas? Look no further than Old Fashioned Apple Pie! I came across this recipe when researching my Thanksgiving Evangelism article in the November/December issue. I’ve made it twice since and it has been approved by all members of the family and everyone else who’s tasted it. It’s a keeper!

Old Fashioned Apple Pie (adapted from Martha Stewart)

Ingredients: Five apples, peeled, cored, and sliced

2 tablespoons of all-purpose flour

3/4 cup sugar plus additional for pie top

1 1/2 teaspoons lemon juice

1 1/2 teaspoons cinnamon

2 tablespoons of unsalted butter

1 large egg, beaten

Directions: 1. Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes. I used a pre-made crust so I skipped this step. If you want to make your own, here is a linkto a Martha recipe.

2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

If you’re not a fan of pie, try out some of these other delicious recipes: Forgotten Cookies, Lemon Bars,  Nutella Brownies, Cherry Coke Cupcakes, and Pumpkin Bread. Also, check out the December 2010 issue to make Chocolate Mint Cookies.

Happy Baking!

A Fall Treat

{Pumpkin Bread}

Ingredients:

1 1/2 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger  (optional)

1/2 teaspoon ground nutmeg (optional)

1/4 teaspoon baking powder 

6 tablespoons butter

1 1/3 cups sugar or 1 cup sugar plus 1/3 cup packed brown sugar

1/3 cup water or milk

1/2 teaspoon vanilla

2 large eggs 

1 cup pumpkin 

1/3 cup of raisins, pecans, or walnuts (optional)

Instructions:

Preheat oven to 350 (or 180 degrees in Celsius) degrees Fahrenheit.

Grease loaf pan. 

Whisk together the flour, cinnamon, soda, salt, ground ginger, nutmeg, and baking powder. 

Combine the vanilla and the water (or milk) in another bowl. 

In a large bowl, beat the butter until creamy, about 30 seconds. Gradually add the sugar and beat on high speed until lightened in color and texture, about 3 to 4 minutes. Beat in each egg one at a time. Add the pumpkin puree and beat on low speed until blended.

Add the flour mixture, alternating with the milk mixture, a little at a time on low speed or stirring with a spatula until smooth. 

If you wish, you can add raisins, walnuts, or pecans. 

Bake about 1 hour until knife comes out clean. 

Bon Appetit!

From the kitchen of Carrie R.

Summer Recipes

Summer is the perfect time to try new, fun recipes to test on your friends and family! Here are four recipes for you to try out…

{Raspberry Lemonade Slushy}

Now, I have to admit, I have not tried this one out. But, it does like pretty easy and delicious! Credit for this lovely treat goes to Make it and Love it.

Ingredients: Simply Lemonade brand lemonade (my note: I’m guessing,  you could substitute this with any real lemon juice if you can’t find that brand), frozen unsweetened raspberries, ice, and sugar.

Directions: Blend up some of the juice with the ice. There’s no science to it, just add enough ice to make it a bit slushy. Then add some frozen raspberries. Blend that all up again and add some sugar.

{Lemon Bars}

I have tried this recipe and they were so yummy! The recipe is really simple too. Credit goes to Simply Semplicita`.

Crust

Ingredients: 2 cups of flour, 1/2 cup powdered sugar, 1 cup butter

Directions: Preheat oven to 350F. Grease 9×13 pan. Combine flour and sugar. Cut in butter with pastry blender. Press into the pan. Bake at 350F for 20 mins.

Filling

Ingredients: 4 eggs, 2 cups of sugar, 1/4 cup flour, 1 tsp. baking powder, 6 Tbs lemon juice from 2 medium lemons.

Directions: Combine and pour over hot crust. Bake at 350F for 25 min. Cool. Refrigerate. Dust with powdered sugar.

{Nutella Brownies}

This recipe is also from Simple Semplicita` and looks amazing!

Ingredients

1/2 cup Nutella chocolate-hazelnut spread (the off-brand works too!)
1 large egg
5 Tbs. all-purpose flour
1/4 cup chopped hazelnuts (or cream cheese frosting)

Directions

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into the prepared muffin tins (about 3/4 full). Sprinkle with the chopped hazelnuts. (Unless you’re frosting them)
Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

{Cherry Coke Float Cupcakes}

These fun cupcakes would be perfect for a picnic or summer party! Credit goes to: Coco Bean.

Filling

Ingredients: 1 1/2 Cups flour, 3/4 Cup sugar, 1/2 tsp baking soda, 1/4 tsp salt, 1 large egg, 1/2 Cup buttermilk, 2 tsp vanilla, 1/2 cup unsalted butter, 3 Tbs cocoa powder, 3/4 Cup Coca-Cola, 1/4 cup marachino cherry syrup, 24 marachino cherries

Directions: Preheat the oven to 350 F.In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended.  Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean

Icing

Ingredients: 1 cup icing sugar, 2 tbsp cola

Directions: When cupcakes are cool drizzle over the Cola Icing and let dry. Top with cherry buttercream and a cherry.

Happy Baking!

Forgotten Cookies

An easy, fun recipe for the holidays!

Ingredients:

2 egg whites, a pinch of salt, 1/2 cup of pecans (optional), 2/3 cup of sugar, 1/2 cup of chocolate chips, and 1/2 teaspoon of vanilla

Directions:

Preheat oven to 350. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Add salt, chocolate chips, pecans, and vanilla. Mix well. Drop cookies onto foil-covered sheets. Turn OFF the oven and leave closed overnight. Makes 3 1/2 dozen.

Enjoy! 🙂