Nutella Fudge Brownies (only 3 ingredients!)

by Melanie on July 17, 2014

nutella browniesWow is all I can say!  These tiny little brownies are heavenly and so darn easy to make! Luckily,  last time I made a Costco trip, I came home with a BIG jar of Nutella,  so when I came across this recipe I was prepared!  They were super quick to make and oh so good!  I even whipped up a gluten free batch for my son Coleman (who has celiac disease)  by subbing GF blend for the flour and they were fantastic!  This recipe is a keeper!  YUM!

I finally got around to posting again on Melandboys–I had a request for a post on what to see and do in Chattanooga.  It was so fun to write!  I do love Chat town!  Hopefully it will make you want to come for visit! :)

Nutella Fudge Brownies (only 3 ingredients)
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Makes about 12 regular-sized or 18-20 mini-sized brownies

**To make these Gluten Free–simply use your favorite GF flour blend. I like Pamelas Baking  Mix  or Better Batter

You’ll need:
1 cup Nutella
2 eggs
1 cup flour

1/4 cup mini chocolate chips or chopped walnuts/pecans

What to do:
Preheat the oven to 350F. Spray a muffin pan with non-stick cooking spray. In a medium bowl, whisk together the Nutella and eggs. Add the flour, and whisk until blended. Spoon the batter evenly into the muffin pan (about 1/2 full for regular pan and 3/4 full for mini pan) and sprinkle with mini chocolate chips or chopped walnuts.

Bake 8-12 minutes, just until the tops have set and cracked around the edges. A toothpick in the center should come out wet and fudgy. (If it’s clean, the brownies will be too dry.) Set aside and allow to cool for 5 minutes. Remove brownies from the pan and let cool completely.

Recipe Source: a Cup of Jo

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Banana Oat Pancakes (*Gluten free )

by Melanie on July 10, 2014

oat banana pancake

Hello friends!   What a summer so far!  We just returned from almost a month in Utah visiting family and friends.  It was so wonderful–we loved every minute–but I must say it is nice to be back home too!  I am slowly getting back into the swing of things.  I had a HUGE amount of weeds to contend with but I am happy to report after hours of labor and a load of fresh mulch, that  I have won that battle for now.  Phew!  Now for catching up on the blog.  I have missed you!  I keep promising to post more and I do have the best intentions, but then life gets busy and my computers have been misbehaving terribly, which makes posting very time consuming and frustrating.  My laptop is the worst, I have given up on using it now and my PC has its own set of issues–grr!  I think a trip to Best Buy is in order.  Do you have a favorite laptop that you would recommend?  I would love to get your opinions.  It is time for a new one, for sure.

Anyway–let me tell you about these absolutely delicious pancakes.  My sweet friend Kimberly gave me this recipe and we LOVE it.  I especially love that I can easily make it gluten free if I use certified gluten free oats.  This recipe comes together quick and is a very healthy alternative to your regular pancakes.  You can easily change it up by sprinkling cranberries, blueberries, pecans, apple slices, coconut, chocolate chips etc onto the poured batter on the hot skillet.  So fun and so good!  ENJOY!!

Banana Oat Pancakes (Gluten Free**)
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2 bananas
1 1/2 cup milk
1 tsp vanilla
2 TB oil (coconut or grapeseed)
2 eggs
2 cups oat flour **
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Place all wet ingredients in blender (I use the Blendtec) and blend to combine.
Add dry ingreients to the wet ingredients in the blender and blend on high for 1 minute
Pour a small amount of batter onto hot nonstick pan or griddle (butter or oil if desired)–turn when full of bubbles.  Cook until golden brown. Enjoy

*You can purchase oats/oat flour that is certified gluten free–using this will insure the pancakes are gluten free. Regular oats test positive for gluten.

**oat flour can be make by blending oats in your blander until smooth flour is formed.



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