Chocolate Truffle Cake Recipe

Ingredients:

2-1/2 cups 2% milk 

1 cup butter, cubed 

8 ounces semisweet chocolate, chopped 

3 eggs 

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour 

2 cups sugar

1 teaspoon baking soda 

1/2 teaspoon salt 

filling: 

6 tablespoons butter, cubed 

4 ounces bittersweet chocolate, chopped 

2-1/2 cups confectioners' sugar 

1/2 cup heavy whipping cream 

GANACHE: 

10 ounces semisweet chocolate, chopped 

2/3 cup heavy whipping cream

Directions:

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. 

2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). 

3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth. 

5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. 

6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

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Pizza Rolls Recipe

All-purpose flour, as needed for dusting

2 (1-pound) balls pizza dough

1-pound ball fresh mozzarella, thinly sliced

1 1/2 cups mixed grape tomatoes, halved

1/2 cup basil leaves, torn

1/2 teaspoon red pepper flakes

3 tablespoons olive oil

Salt and ground black pepper

Preheat an oven to 450 degrees F. Line two baking sheets with parchment paper and set aside.

Lightly dust a work surface with all-purpose flour. Carefully stretch both balls of pizza dough out into a rectangle about 12-inches long and 8-inches wide (the dough should be between 1/4- and 1/2-inch thick). Scatter the mozzarella, tomatoes, basil, and pepper flakes evenly over each piece of dough. Drizzle the olive oil evenly over both portions of dough and season them with salt and pepper.

Starting on the wider side of the dough, roll each piece of dough into a log. Slice each log into 6 equal portions and transfer the rolls to the prepared baking sheets leaving at least 1-inch between each roll.

Bake the pizza rolls, rotating the pans halfway through baking, until deep golden brown, about 25 minutes. Let the rolls cool slightly before serving 

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Rainbow Vanilla Cake Recipe

Ingredients:

Cake

1 cup butter, room temperature

2 1/3 cups granulated sugar

5 egg whites, room temperature

2 teaspoons vanilla

3 cups all purpose flour

4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups milk

Food Coloring Gels (Red, orange, yellow, green, blue and purple)

Vanilla Frosting

4 cups confectioners sugar

1 1/2 cup butter, room temperature

1 1/2 teaspoons vanilla extract

2 - 3 Tablespoons whipping cream

Instructions:

Cakes

Preheat the oven to 350 degrees F.

Grease and cut parchment paper to line six 9 inch cake pans.

In a small saucepan, bring milk to a boil and then turn off and let cool to room temperature.

Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, beat together your egg whites.

Cream the sugar and butter, then add the egg whites a little at a time. Add the milk and vanilla and mix well.

In sections, mix wet and dry ingredients together.

Divide the batter into 6 bowls and whisk food coloring into each one to create your rainbow.

Pour into the pans and bake for 15 minutes each or until a cake tester inserted in the center comes out clean.

Remove from oven, let cool and then cover with a wire rack, flip carefully, thumping the pan on the counter if you have to.

Frosting

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then

increase speed to medium and beat for another 3 minutes.

Add vanilla and the cream in increments, and continue to beat on medium speed for 1 minute more. Add more cream if needed for good spreading consistency.

Arrange cake on your cake serving plate in following color scheme; purple, frosting; blue, frosting; green, frosting;

yellow, frosting; orange, frosting; red, frosting; and finally the sprinkles.

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Best Darn Ham Sandwiches

ingredients:

2 -12 packages of sweet hawaiian rolls

1 1/2 lbs of virginia ham

12 slices swiss cheese

1 stick of real butter

2 teaspoons Worcestershire sauce

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon poppy seeds

Directions:

You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham  on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the molten mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or overnight. Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

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Caramel Pecan Ice Cream Recipe

ingredients:

1 3⁄4 cups all-purpose flour

1 cup pecans, chopped 

1 cup brown sugar, lightly packed 

1 cup oatmeal

1 cup margarine, melted

1 1⁄2 cups caramel sauce

8 cups vanilla ice cream

caramel sauce:

1 cup brown sugar

2 tablespoons water

1⁄2 cup corn syrup

1 teaspoon vanilla

1⁄4 cup butter or 1⁄4 cup margarine

1⁄2 cup whipping cream

directions:

Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.

Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.

Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.

( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.

To Make Caramel Sauce.

In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.

Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.

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Honey Chicken Recipe

ingredients:

Skinless chicken breast

 2 Tsp. coconut or olive oil

RUB

 1 Tsp. garlic powder

2 Tsp. chili powder

 1/2 Tsp. onion powder

1/2 Tsp. coriander

1 Tsp. Sea salt

1 Tsp. cumin

 1/2 Tsp. chipotle chili powder

glaze

- 1/2 c. Honey

- 1 Tbsp. Cider vinegar

directions:

- Combine the rub spices in a bowl, mix well. Drizzle oil over chicken breast and coat well. Toss chicken with spice rub to coat all sides. Grill chicken for 4-6 min. on each side. While chicken is grilling. Warm honey in microwave so it's not thick. Add the vinegar and mix well. Brush glaze well on chicken on both sides. Grill until chicken is cooked fully, Enjoy !!

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Double Chocolate Italian Cheesecake

Ingredients:

Crust :

1 cup chocolate graham cracker crumbs

3 tablespoons melted butter

2 tablespoons sugar

Cheesecake :

32 ounces cream cheese, softened

1/2 cup heavy whipping cream

4 tablespoons butter, softened

1 1/3 cups sugar

2 teaspoons vanilla extract

4 eggs

6 ounces bittersweet (or semi-sweet) chocolate, melted and cooled to just above room temperature

6 ounces white chocolate, melted and cooled to just above room temperature

Glaze :

8 ounces semi-sweet chocolate, chopped

3/4 cup (1 1/2 sticks) butter

1 1/2 tablespoons light corn syrup

Instructions:

1. Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

2. Preheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter,  in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

3. Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

4. Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

5. Bake 60-80 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

6. Make glaze by melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool slightly .

7. Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop.  Pour glaze over top and sides of cheesecake. 

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CHICKEN ALFREDO LASAGNA ROLLS

Ingredients:

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Directions:

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

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Oreo bake icebox cake recipe

ingredients:

milk

2 packages of Oreo cookies

2 tubs of Cool whip

10 crushed Oreo cookies

Chocolate ice-cream sauce

instructions: 

Dunk enough Oreos in some milk and line them at the bottom of a square pan

Use half the container of Cool whip to frost over the layer of Oreos

Repeat the layers until you run out of Oreos and Cool whip

Sprinkle the whole cake with the crushed Oreo cookies and drizzle with chocolate sauce. Keep chilled in your fridge to set for one hour and then take out to serve.

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Loaded Mashed Potatoes Recipe

Ingredients:

6 cups prepared mashed potatoes

1/2 cup milk

1 (8 ounce) package cream cheese

1 cup sour cream

2 teaspoons parsley flakes

1 teaspoon garlic salt

1 cup shredded cheddar cheese

1/2 lb bacon, cooked and crumbled

Directions:

1. Heat oven to 350°.

2. Mix first six ingredients in mixer on medium speed until smooth and creamy.

3. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.

4. Cover with foil and bake for 30 minutes.

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Grilled Shrimp Recipe

Ingredients:

¼ c. extra-virgin olive oil 

2 tsp. minced oregano

2 tsp fresh parsley

1 tsp fresh garlic

1 tsp  zest

2 tsp juice (fresh)

½ tsp crushed red pepper flakes

½ tsp sea salt

½ tsp  ground black pepper

1 lb. large (21–25 count) shrimp . peeled and de-veined

Lemon wedges for garnish

1 cup Jasmine rice, cooked

Directions:

Mix together the extra-virgin olive oil, oregano, parsley, garlic, lemon juice, lemon zest, crushed red pepper flakes, salt, and pepper.

Toss the shrimp in the olive oil and herbs.

Cover and refrigerate for 1 hour.

Thread the shrimp on 4 skewers, placing 5 to 6 shrimp on each skewer.

Preheat an outdoor grill or an indoor grill pan over medium-high heat. If using a grill pan, brush with 1 teaspoon of extra-virgin olive oil before heating. Grill the shrimp for 2 minutes on each side.

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Glazed Honey-Garlic Chicken Wings Recipe

Ingredients:

6 Lbs Chicken Wings

1 Large Bottle Franks Original Red Hot Sauce

1 Cup Honey

1 Cup Molasses based BBQ Sauce 

Directions:

- Split wings into drumsticks and wing pieces. Then place wings in large zip lock bags and pour in hot sauce. Marinate overnight. Combine honey and bbq sauce and whisk to combine.

- Preheat grill. Then cook wings over indirect heat for 40 minutes, turning every 10 minutes. It is very important to make sure you are using indirect heat.

- Then remove wings from grill and place in large bowl. Pour honey bbq sauce mixture over wings and toss to coat.

- Place wings back on grill on indirect heat and cook for another 20 minutes until wings have a nice glaze on them. Remove and serve.

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Chocolate Chip Muffins

Ingredients:

1 (8 oz.) package mascarpone cheese

1/4 cup butter, softened

1 egg, room temperature

1/2 cup milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 400 degrees F.  Beat mascarpone cheese and butter together until fluffy. Beat in egg, milk, and vanilla.

Combine the flour, sugar, baking powder, and salt in a separate bowl. Stir flour mixture into wet mixture until just combined. Fold in chocolate chips.

Bake for about 20 min or until the top is golden brown.

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Baked Crunchy Chicken

Ingredients

1 egg

1 tablespoon milk

1 can (2.8 ounces) french-fried onions, crushed

3/4 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 teaspoon paprika

1/2 teaspoon salt

Dash pepper

1 broiler/fryer chicken (3 to 4 pounds), cut up

1/4 cup butter, melted

Directions

1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.

2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

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Chocolate chip Pound Cake

Ingredients:

1/2 cup (1 stick) butter, softened 

1/2 cup sour cream

1 1/2 cups sugar

1/2 Tablespoon half and half

3 eggs

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup unsweetened cocoa powder 

3/4 cup mini-chocolate chips 

Method:

Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside.

In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.

Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean. Cool in loaf pan 10-15 minutes; then remove from pan and cool completely .

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Chocolate Cake Recipe

Chocolate Cake with Ganache Frosting

Ingredients/

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

1/2 cup unsweetened Dutch-process cocoa , plus more for pans

2 cups all-purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed light-brown sugar

2 large eggs plus 2 large egg yolks, room temperature

6 ounces bittersweet chocolate, melted

1 teaspoon pure vanilla extract

1 cup low-fat buttermilk

Dark-Chocolate Ganache

Directions/

Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.

Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.

Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

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Chicken Parmesan Recipe

Ingredients:

1 1/2 cups marinara sauce

1 1/4 pounds chicken breast, boneless and skinless

1 egg

1/2 cup bread crumbs

1/4 cup parmesan cheese, grated

1/2 cups cheese, mozzarella, grated

1 1/2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon pepper, black, ground

Preparation:

Preheat oven to 375 degrees. Coat a large casserole dish with cooking spray. Spread bread crumbs, garlic powder and black pepper out on a large plate and mix. Beat egg in a bowl for dipping the chicken. Place chicken between two pieces of plastic wrap and pound to 1/4 inch even thickness. Dip the chicken into egg and then bread crumbs, lightly coating both sides. Place chicken in casserole dish, spray tops with cooking spray and bake for 15 minutes or until cooked through. Top each piece of chicken with sauce, then mozzarella, then Parmesan. Place in oven and bake for another 5 minutes until cheese is melted , then serve.

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cheesy chicken and broccoli bake

1/2 cup peppers, chopped

1/2 cup broccoli, chopped

1/4 cup water chestnuts, drained and chopped

1/4 cup onion, chopped

6 oz. cooked chicken breast, chopped

1 can cream of chicken soup

1 cup shredded Cheddar cheese

2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

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Oven Baked Chicken Breast Recipe

Ingredients: 

2 chicken breasts

sauce:

1 cup ketchup

1/2 cup white vinegar

1/4 cup brown sugar

2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

1 tablespoon onion powder

1/2 teaspoon  black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon  salt

Method :

Combine all the sauce ingredients in a small saucepan, over medium low heat. Stir to combine and bring to a simmer. Simmer 10 minutes. Divide the sauce and set aside 1 cup for dipping sauce*.

Preheat the oven to 400 degrees. Place the chicken skin side down on a large slightly rimmed baking sheet. Brush the chicken with the barbecue sauce and bake for 30 minutes. Turn the pieces over and coat with barbecue sauce. Place the chicken back in the oven,  another 15 minutes. Coat the chicken again and bake another 5-15 minutes depending on the size of the pieces. Juices should run clear when poked with a sharp knife. Remove from the oven and let rest for 5-10 minutes before serving. Serve with extra sauce on the side for dipping. Enjoy!

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Brownie And Chocolate Mousse Trifle

Ingredients:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping

1 (12 ounce) container frozen whipped topping

1 (1.5 ounce) bar chocolate candy

Instructions:

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

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Walnut Chocolate Chip Pie Recipe

Ingredients:

1 unbaked 9-inch(4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose Flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup semi-sweet chocolate chips, plus 1 cup for topping, optional

1 cup chopped walnuts

ice cream, for serving

instructions:

Preheat oven to 325° F. If making a crustless version generously butter 9-inch pie dish. If using crust line the pie dish with the crust.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie pan.

Bake crustless version for 45 to 50 minutes or until a knife inserted halfway between edge and center comes out clean. With a crust bakes for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Let cool five minutes. Scatter the extra cup of chocolate chips over top. Let sit for 10 minutes. Use a butter knife to spread chocolate gently over top.

Serve warm or cold with ice cream if desired.

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Spiced Orange Roast Chicken Recipe

Ingredients:

1.2kg chicken thigh fillets

80ml  cup fresh orange juice

80ml  cup honey

2 teaspoons olive oil

2 garlic cloves, crushed

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1 orange, thinly sliced

Finely chopped fresh chives, to serve

Directions :

Place the chicken in an  dish . Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

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croissants recipe

Ingredients:

20g flour,

1 package of instant yeast backing, 

80ml of warm milk. 

For pulp: 

300g of flour,

40g icing sugar, 

teaspoon salt, 

2 large eggs, 

80g soft butter. 

Other ingredients:

12 teaspoons of Nutella, 

1 egg yolk, 

1 tablespoon milk. 

It is very easy to make and it will only take you 30 minutes.

Directions:

prepare the yeast, mix the yeast, flour, milk, cover and let stand 15 minutes. 

Meanwhile prepare the dough. In a bowl, mix the flour with the salt and sugar. 

Add butter, egg and mix until you obtain a firm, smooth dough. 

Knead a dozen minutes. 

Then add the yeast and continue to knead for 5 minutes. 

Put the dough in a clean bowl, cover and let it rise until it doubles its volume. 

Roll out the dough to a thickness of 5 mm so to obtain a circle. 

Using a cutting wheel, cut 12 triangles and put a teaspoon of nutella on the base of each triangle . 

Start to roll the dough base until the end. 

Then transfer them to a plate covered with baking paper. Allow them time to double their volume again. 

During that, mix the egg yolk with the tablespoon of milk and brush the surface of your croissant with the egg-milk mixture. 

Cook them in a preheated oven at 180 degrees for 20 minutes. 

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