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Delicious Nutella Filled Oatmeal Hazelnut Chocolate Chip Cookies


Ingredients

1 cup (2 sticks) butter, room temperature

1 cup dark brown sugar

⅓ cup white sugar

2 large eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

3 cups rolled oats

8 oz. dark chocolate, chopped

¾ cup hazelnuts, toasted and chopped

½ cup Nutella (or any chocolate hazelnut butter)

Flaky sea salt, optional but recommended

Directions

In a large bowl, cream together butter, white sugar, and brown sugar, until light and fluffy. Beat in the eggs one at a time until well blended, and then add the vanilla extract.

Combine the oats, flour, baking soda, and salt. Add into the butter mixture and beat until just combined.

Fold in chocolate chunks and hazelnuts. Chill cookie dough, covered, for at least one hour or up to three days.

Preheat oven to 350°F. Shape dough into walnut sized balls, and fill each cookie dough ball with about 1 teaspoon of Nutella. You can do this by flattening the dough and pressing it around the Nutella, or using a cookie scoop, make an indentation in the middle of the dough, place the Nutella in the indentation, and then cover with more cookie dough. Form the dough into balls and arrange about 3 inches apart on baking sheets lined with parchment paper.

Sprinkle cookies with flaky sea salt, if desired. Bake cookies for 12 minutes, or until just pale golden brown. Cool cookies on baking sheet for 5 minutes and transfer to racks to cool completely.
(Source: bakerita.com)

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Delicious Sushi

Annabel’s & Co. Catering, 2017

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Delicious Pot Roast

epicurious.com


INGREDIENTS
1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

5 pound rump of beef

2 or 3 tablespoons fat or oil

2 onions, sliced, or 10-12 small white onions, peeled

1 or 2 carrots, scraped and cubed

Herbs and other seasonings as desired

N/A seasoning

1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)

Other vegetables as desired

PREPARATION
Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 – 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.

Pot Roast Variations

1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.

2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.

3. For the liquid, use 1/2 cup syrup from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 beef bouillon cube. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.

4. For the liquid, use half dry vermouth, half chicken bouillon.

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Delicious Orange Colada Smoothie

wineandglue.com


Ingredients
2 under ripe banana broken up and frozen

½ cup light coconut milk

¾ cup reduced sugar orange juice
Instructions
Blend together and serve!

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