Indulge In {Nutella Crinkle Cookies}

If you have never had Nutella, you need to stop reading this right now, close your computer, go to your local grocery and pick up a jar. I lived on this stuff on many a trips to Italy. The hazelnut spread is seriously amazing and was quite possibly the best treat ever, until Nutella crinkle cookies. Soft, gooey, and yummy these cookies are perfect for a holiday cookie swap, office party, or just a Saturday on the couch. Here's the recipe for all the deliciousness!

:: Ingredients ::
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1-1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant hazelnut cappuccino powder
2 large eggs, room temperature
1/3 cup whole milk
1 cup (4ounces) confectioners’ sugar

:: Directions ::

1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, instant cappuccino, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Refrigerate dough until firm, about 1 hour.

2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.

3. Add confectioners’ sugar to bowl. One at a time, roll dough into 1-inch balls then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8-10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.

Let's Do Brunch {Beignets}

Every family has their holiday traditions. And they always seem a bit odd to everybody else. Well I want to share one of our Thanksgiving traditions with you. It might seem a bit strange, but to us, no Thanksgiving is complete without it. Every Thanksgiving morning we wake up, run the neighborhood Turkey Trot, and follow it up with frying beignets. A little untraditional, but awesome! If you've never had a beignet, it's this fried doughnut type thing that is topped with powdered sugar. If you've ever been to New Orleans, the most famous beignets are at this place known as Cafe Du Monde. Anyways, here's a delicious recipe so you can fry up a delicious beignet!

Ingredients

• 1/2 cup water
• 1 tablespoon yeast
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs, beaten
• 7 1/2 cups flour
• 1 quart vegetable oil for frying
• 1 cup confectioners' sugar for dusting

Directions

1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.