Make It, Bake It, Shoot It, Share It – Our First #SundayBakeOff
Weekends are for cookies. Screw housework, laundry and drudgery and instead take to the kitchen for some cookie therapy then share it with us! Send us your version of our recipe and we’ll feature you on Food Gypsy as we host our first #SundayBakeOff.
Inspired by fall weather and a desire for all things chocolate, today I’m asking you to bake along. This week I tested a smashing Nutella Crackle Cookie recipe and before I set out to publish it I thought… ‘wouldn’t it be fun to have others bake along?!’ Publishing on Friday to give you the whole weekend, instead of just Sunday. Let’s have cookies together.
Because everyone loves Nutella… and cookies… imagine NUTELLA COOKIES !
There are only three rules to our #SundayBakeOff and here they are:
1. Make the cookie. O ur recipe follows, make it, bake it and then take it’s picture.
2. All #SundayBakeOff submissions must be original photographs taken by you.
3. Share it, and a bit about you and what chores your cleverly avoided by baking cookies instead, and if you have a sassy little blog tell us that too (in 200 words or less please). You can post it on our Facebook Page, Tweet it to us @thefoodgypsy, share it on Instagram @foodgypsy and you can even show your scial meiad prowess with a little hashtag action #SundayBakeOff. Or send it direct us to email@example.com before noon (EST), Monday September 23th, 2013.
On Monday we’ll share your #SundayBakeOff success stories on Food Gypsy. One last thing… have some fun. Share with us some unique aspect of your life in your photo; who you are, where you live or those you love. Are there prizes? Nope, there are no prizes, (yet) except for the cookies you make, bake, shoot and share.
Because food is about connection – our connection to one another, our culture, our community, and the world we live it. Let’s see how far one little cookie can go!
Nutella Crackle Cookies
Prep time: 40 minutes
Baking time: 1 hour
Yield: about 24 cookies
3/4 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 cup Nutella
1/2 teaspoon vanilla
2 cups flour
1/4 cup unsweetened cocoa
1/4 cup ground hazelnuts
1/2 tsp baking soda
1/2 tsp salt
1/4 cup icing sugar (to finish)
1 cup chocolate chips (milk, white or dark)
1/2 cup chopped hazelnuts
1. Preheat oven to 350°F (. Cream butter by hand or with a stand mixer with paddle attachment for 3 minutes, until light and fluffy. Add both brown and white sugar and Nutella and mix well, scraping down sides of bowl with a spatula as needed.
2. In a separate small bowl, add eggs and vanilla, mix lightly with a fork, then add to Nutella mixture and blend at medium speed for about a minute.
3. Sift flour, cocoa, salt, and baking soda in a separate bowl, to eliminate and lumps, particularly in the cocoa, then add ground hazelnuts. Combine dry ingredients with Nutella mixture on low speed, scraping down the bottom and sides to blend evenly. Remove mixing bowl from stand and fold in the (OPTIONAL) chocolate chips and hazelnuts, then refrigerate the dough for fifteen minutes to allow it to firm.
4. Put your icing sugar in a small dry bowl and scoop tablespoon-sized lumps of dough on to a clean cutting board and roll, each by hand until smooth then roll each lightly in the icing sugar to coat and place onto parchment paper lined cookie sheets, pressing each lightly to form a flattened disk instead of a round ball. Bake your Nutella Crackle Cookies at 350°F for 10-12 minutes. Allow to cool on baking sheet for a minute or two before transferring to a wire rack and cool completely.