MY COOKBOOK

MY COOKBOOK
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17.8.15

NUTELLA SHORTBREAD BARS


Because you can’t always be good.  We have a love and hate relationship in this family with Nutella. Granted it is not the healthiest but it is always delicious. Hence, the infamous bar cookies. I would rather not have Nutella around and if the recipe uses up half a cup of Nutella that’s a good thing isn’t it? Besides when have I shied away from sugar. Adapted and made a bit less sweet, now perfect, this amazing bar cookie comes from Lorie’s Mississippi Kitchen.

Drop and roll. The walnuts started dropping on our roof. Summer is not yet over but fall is now a possibility. I thought this little bar cookie from last winter might be a good recipe to have. I pulled my robe closer on this chilly morning. Milky coffee is ah so soothing. I am taking a break from the photos, the films, and the letters that have occupied my life for the past year. The movies I found telling, completely new stories emerged from the past, some of it fun and some of it sad. Isn’t everybody’s life such?

Time to take out Charlie and Chloe to the backyard. They decided to sleep in this morning. The two stinkies will be leaving us today when Olivia and her parents get back from Vancouver

Down By the Bay

 Charlie is my favorite. He is the fuzzy one. 

NUTELLA SHORTBREAD BARS

Crust:
1/2 cup butter, softened
1/4 cup sugar
1 cup flour
1/8 tsp salt

Filling:
3 large eggs
1 cup sugar
1/2 cup Nutella
1/2 cup flour

  • Preheat oven to 350F and line a square baking pan with parchment paper with overhang.
  • In a large bowl, combine crust ingredients.
  • Press the mixture with damp hands into the prepared baking pan.
  • Poke with a fork and place in preheated oven for 15 minutes.
  • Meanwhile beat the filling ingredients until smooth.
  • Remove baking pan from the oven and pour the filling on top of the crust. Return to oven and bake for 25-30 minutes or until middle is just set.
  • Place the pan on wire rack and let it cool completely.
  • For neat squares place in the fridge for an hour.
  • Place the chilled pan on the counter.
  • If you did not line the pan with parchment paper, cut around the edge and slice the bar inside the pan.
In a rare moment Charlie allowes Chloe to touch him

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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