It’s starting to get super chilly! I’m not complaining, I love sweater weather. I have made it my life’s mission to find a way to wear sweatshirts to work every day in the winter and pass it off for professional attire. I’m not talking a hoodie. I’m talking a pullover with embroidery, or some sort of embellishment, or just a plain black or grey — my absolute favorite winter color — sweatshirt. So it’s not an impossible feat. I’m dedicated. (more…)
Last weekend – ironically on Valentine’s Day – the founder of the Ferrero company, Mr. Michele Ferrero died at age 89. Known as “the Father of Nutella” and “real life Willy Wonka,” Ferrero’s company introduced Nutella, Kinder Eggs and Ferrero Rocher, making the world a sweeter, happier place.
I have to say, I was into Nutella before it became a thing here in the U.S. over the last few years. Nutella on toast for breakfast wasn’t unheard of during my childhood and was pretty much our substitute for peanut butter; that’s not to say we didn’t stock peanut butter jars in our pantry. But let’s just say, I was sneaking spoonfuls of Nutella in the middle of the night long before the food bloggers picked it up as the latest and greatest. (more…)
A few weeks ago I wanted to make chocolate-filled crescent rolls so I bought Hersheys chocolate squares and rolled them up. Those didn’t turn out so well. I didn’t melt the chocolate ahead of time so they turned into breaded chocolate disasters. This time, I tried out my favorite sweet treat, Nutella, and the crescent rolls turned out perfectly. They’re so easy to whip up.
Nutella Crescent Rolls
Ingredients
1 package Pillsbury Reduced Fat Crescent Rolls 8 teaspoons NutellaDirections
Preheat oven to 375 degrees. Lay each crescent triangle on a flat surface, place 1 teaspoon of nutella on the widest part of the triangle and roll into a crescent. Place on a baking sheet seem down. Repeat with the rest of the crescent rolls. Bake for 12 minutes.
Servings: 8
Nutrition Information: Cals 123. Carbs 16. Fat 6g. Sodium 223mg. Sugar 6g.
