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Wednesday, July 18, 2012
Hot as Hell Nutella Milkshake
Friends, as I write this it is 95°F at 9pm here in New York City and I am literally melting. I had a fight with the woman at Best Buy who could not get anyone to help me with the air conditioners and my three fans aren't cutting it. To top it off, my asthma is the worst it has been in a year since the mold epidemic and I had to go for an emergency nebulizer treatment today. Needless to say I am having a little bit of a sweaty pity party over here. Not really my style since I think too many gluten-free and celiac bloggers are bitching a little much lately, but I digress.

In order to cheer myself up, I decided I wanted ice cream. Since I am too hot to walk to the store and I don't keep ice cream in my apartment simply because I usually eat it all in one sitting, I put on my thinking cap. Then I remembered what I had in the cupboard.... NUTELLA.

A little skim milk, a lot of ice, and a BOATLOAD of Nutella later and my sweaty pity party just got a little bit better. Now, I want to introduce you to my:

Erin's Hot as Hell Nutella Milkshake 

  • 1 cup skim milk 
  • 4 ice cubes 
  • 2 HUGE tablespoons of Nutella 

Put ingredients into blender and blend until smooth. Pour into cup, insert straw, ENJOY! 

 Stay cool my dears.

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Sunday, August 15, 2010
Gluten-Free Crepes
It's Sunday morning and I really wish I had some Nutella crepes and Italian coffee right now... seaside... with a cabana boy serving them to me. ;-) Ok, so much for day dreaming.

I saw this recipe a few weeks ago in the The Gluten-Free Challenge e-newsletter and it has been on my mind ever since. Sunday is usually my cooking day, so maybe I will try making these later today.

Pamela's Crepes
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg (large)
1 tablespoon oil

Yield: approximately 9, 7-inch crepes.

Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12-inch pan (low to medium/low heat). Pre-grease skillet before baking each crepe. Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Summer is the season for fresh fruit, so enjoy your favorite berries in cream wrapped in a warm, savory crepe. Or try peanut butter, cashew butter or Nutella (hazelnut spread) and bananas - kids go crazy for that one!

Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.

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