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Showing posts from February, 2012

Salted Nutella Cookies

I'm a big fan of the chocolate+salt combination (think Ina Garten's Outrageous Brownies). I am an even bigger fan of Nutella (one of the best inventions ever). In these perfect little cookies, the beloved chocolatey, creamy, hazelnut spread is balanced with the savory, coarse sea salt -- a match made in heaven. 
With Love, Erica

Ingredients:
1 1/2  cups flour
1/3 cup cocoa
1 tsp baking powder
1/2 cup butter
1 cup sugar
1 tsp vanilla extract
1/3 cup Nutella
1/3 cup milk
Coarse Salt

Sift together the flour, cocoa and baking powder.In a separate bowl or a standing mixer, cream together the sugar and butter until light and fluffy. Add the vanilla and Nutella to the sugar-butter mixture.In 2 additions (beginning and ending with the dry ingredients) add the milk and dry ingredients. Chill the dough in the fridge for about 30 min. Take the dough out of the fridge, and preheat the oven to 325 degrees F. Roll the dough into 1 inch balls and place on a baking sheet with parchment paper. Slightly pr…

ratatouille and rosemary breadsticks

Hi there!
Welcome to my new blog, Cannella Vita. Instead of boring you all with a bunch of info about this blog (which I will probably do in a post soon to come!), or an "about me" post (which is also on its way!). I thought it would be nice to jump right in and inspire you all with one of my favorite comfort recipes -- a colorful ratatouille with delicious, homemade, chewy breadsticks brushed with EVOO, sea salt, and fragrant rosemary. I don't really like all of the heavy cream and cheese that goes into some versions of ratatouille -- so I created this recipe that has no cheese, and tons of flavor! Hopefully you all can warm up in this chilly month with this nice ratatouille. As delicious as it is on its own, I also love to use the leftover ratatouille in sandwiches -- a great lunch to pack for school or work! Enjoy! 
With love, Erica











Ratatouille
as envisioned by Erica


1 onion, finely chopped 2 squirts amore garlic paste concentrate (I highly recommend this, I HATE chopping g…