Food Friday: Quick and Easy Chocolate Nice Cream

Some people in our house are missing some to the treats we used to have on a more regular basis.  I have been freezing very ripe bananas over the last few months but have not been using them up.  Today I decided to do use two of them.

Quick and Easy Chocolate Nice Cream

2 bananas, frozen then sliced
1 Tablespoons unsweetened cocoa
3+ Tablespoons Nutella
1/4-1/2 cup almond milk

Put all the ingredients in a high speed blender and blend for about 45 seconds using the tamper to push the ingredients into the blades.  This makes just enough for two medium bowls.

This slid down our gullets very fast!  Next time I think I will double the recipe to make it easier on the blender. 

It is my feeling that if you don't have a high speed blender you could use a food processor for this.  You might need to double the recipe in the food processor.

Very tasty.  I mean, how can you miss with Nutella?!

Early Morning Food Success: Nutella "Crescents"

After a string of not-so-well-loved early morning food episodes, I finally struck a chord with the kids:  Nutella Crescents.

This is what I did:

Opened a can of Crescent Roll Sheets and laid out two sheets, pinching them together slightly where they had been perforated.

Cut each sheet into 6 (more or less) square pieces of dough.

Placed 1 Tablespoon (or a little less)  Nutella in the middle of the dough.

Ran a dampened-with-water finger around the outside edges.

Folded the dough over on itself to make a rectangle then pressed down firmly all the edges.

Placed on a parchment-lined half sheet pan and baked for 12-14 minutes in a 350 degree F. oven.

When done I sprinkled a little confectioner's sugar over the top.

These went like wildfire!