Nutella Banana Fold-Overs

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Sometimes you just want dessert. Warm, gooey, chocolatey dessert.

However you don’t have a whole afternoon to dedicate to making a decadent dessert. So in honor of a visit to a dear friend and fellow chef in training, I made these nutella banana fold-overs as the perfect finish to our meal.

As a young girl I grew up on Nutella sandwiches. All of the kids in the lunch room would ask me how I convinced my mom to make me “chocolate sandwiches” and at the time, I had no idea how I was so fortunate. But, later on I learned Nutella is a staple¬†of many European households, and growing up Italian-American, we were no exception to this rule!

Although I don’t eat Nutella as often as I did when I was a kid, it is still such a special treat for me and this recipe is a great way to get your Nutella fix.

Nutella Banana Fold-Overs

1/2 cup Nutella

Frozen phyllo dough or pastry dough equivalent

Sliced Bananas

1. Defrost the dough, and cut into squares

2. Fill with nutella and a few bananas

3. Fold over into a triangle shape, bake on 400 degrees for about 10-15 minutes or until golden brown.

4. Serve warm (be careful though, I wasn’t patient and burned my ¬†mouth in the process since it was fresh out of the oven)

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Eat with all of your heart,

G

Chocolate Olive Oil Cake

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After just getting back from the grocery store, I suddenly had a craving for chocolate cake. I took a look at what I had purchased, what I had in my pantry, and didn’t have the ingredients I needed for a classic cake. So, I decided to accept the challenge and find a recipe that put together all of the ingredients I had on hand to make a rich, tasty treat.

Enter Miss Nigella Lawson. To be honest, I was skeptical about using olive oil in a dessert, but the final product was divine. Moist, flavorful, and not overly sweet. You can find her Chocolate Olive Oil Cake Recipe here. (Note there is a gluten free version as well!)

However, I made a few Pleadings & Pasta adjustments I would like to suggest to my readers.

First, I love my cake to be extra chocolatey so I added an additional tablespoon of cocoa, and also after cooking the cake for about 15 minutes, I topped the cake with dark chocolate chips. Don’t put them on top before cooking it a bit or else they will sink to the bottom and burn to the baking dish. The extra chocolate makes the dessert even more indulgent!

Lastly, I sauteed some fresh berries in sugar and a little bit of water to make an outstanding topping for this rich cake. I think this cake could be even better with a dash of espresso. Definitely will be trying that on the next bake around!

Eat with all of your heart,

G