nutella cookies?! yes please.

last night was spent in the kitchen. making a deliciously healthy stir fry. i am slowly learning cooking techniques for tofu which make it less of a weird consistency and i have learned that marinating is key.


a homemade teriyaki sauce was so worth the extra effort. and since i already had everything on hand i had no excuse to reach for the store bought brand.

tofu
12 oz (350 g) firm or extra firm tofu, cubed 1/2-3/4 inch thick
1 tbsp low sodium soy sauce (i used the gluten free soy sauce)
1 1/2 tbsp rice vinegar

teriyaki sauce
1/3 cup low sodium soy sauce
1/4 cup water
3 1/2 tbsp honey or agave nectar
1 1/2 tbsp freshly squeezed lemon juice
2 tsp sesame oil
1 tsp blackstrap molasses
6 medium cloves garlic, minced
2 1/2 tsp freshly grated ginger
1 tbsp cornstarch

stir fry
1 tbsp oil
1 bag of steamed broccoli
1 bag of frozen stir fry veggies
1/2 cup raw cashews
1/2 cup green onions, sliced

in a shallow dish, add cubed tofu. pour soy sauce and vinegar over tofu and marinate for at least 10 minutes. meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until cornstarch is dissolved.

in a wok or large frying pan heat a dash of oil and then add the bowl of marinating tofu. saute for 5 mins or so until the tofu starts to brown. then add the frozen bag of stir fry veggies and the homemade teriyaki sauce. toss/stir to coat and let the sauce come to a slow boil. add the cashews and steamed broccoli and allow the sauce to thicken.

we made this with jasmine rice (so good!). once on the plates top with a handful of cashews and green onions.

then to celebrate our good friend david’s birthday i started baking! nutella was the key ingredient to both the brownies and cookies.


recipe for the nutella chocolate cookies:

1-1/4 cups all-purpose flour (i used gluten free flour)
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract
1/3 cup nutella
1/3 cup milk

whisk together flour, salt, baking powder, and cocoa, set aside.

in the bowl of a stand mixer, add the butter and sugars. beat on medium speed until smooth and creamy, about two minutes. add the vanilla and hazelnut extract and beat until extracts disappear. add the nutella and mix until batter is smooth.

add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well.

chill dough for at least 15 minutes before baking.

when you are ready to bake the cookies, preheat the oven to 325 degrees F. line baking sheets with a silicone baking mat or parchment paper. take a tablespoon of cookie dough and roll it into a ball. place on lined baking sheets and gently press down on the dough ball. continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

bake cookies for 10-11 minutes or until soft, but starting to set. remove cookies from the oven and let cool on baking sheets for 2 minutes. transfer to a cooling rack and let cool completely.

the absolute best part of baking is sending it off to work with the husband the next day. baked goods never stay in the house long. on purpose.

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