Nutella Frosting YUM!

I saw this recipe and HAD to add it.  This is NOT my recipe BUT I HAD to add it on my page because 1. I didn't want to ever lose it AND 2. come on...it's NUTELLA!  The first time I fell in love with Nutella was on a rainy day many years ago while watch Food Network.  I was half watching the television when the word NUTELLA came out of the chef's mouth.  I perked right up and proceeded to watch, for the next 15 minutes, a TO DIE FOR recipe using Nutella....and so the love affair began......<3

Nutella Buttercream Frosting

Prep Time: 15 minutes

Yield: Enough for 12 cupcakes (not piled high)

Ingredients

• 1/4 cup unsalted butter, nearly at room temperature
• 1/4 cup salted butter, nearly at room temperature
• 1/4 cup Nutella
• 2 1/2 tsp unsweetened cocoa powder
• 2 cups powdered sugar
• 1/2 tsp vanilla extract
• 3 - 4 tsp heavy cream

Directions

• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butters on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. Spread over cupcakes.
• Recipe Source: Cooking Classy (giving credit where credit it due!)

Avocados

Did you know that you can freeze avocados?  Well you can, so the next time your local store has them on sale STOCK UP and then freeze them!  They will last for months.

Just remember you must puree the avocado.  Cut it into pieces and then put it into the food processor to puree it.  Squeeze lime juice over the avocado and mix again to preserve the color.  Then store mixture in an air tight container or bag.
SIDE NOTE.....Guacamole is not recommended to freeze.  Also, remember when eating guacamole, bacteria sets up very fast!  Avoid a tummy ache!  Handle "Guac" with care!

Internal temperature of your turkey

How many know what the internal temperature of a cooked turkey should be?

Scroll past this pleasantly plump bird to find out :)

If you answered 180 degrees Fahrenheit you ARE CORRECT!  See I knew you knew it! :)

LIGHT MY FLAME!

I know many of us have some sort of flameless this and flameless that to make our house smell warm and inviting but just in case you have one lonely candle left in your home there is a really neat way to light it without burning your fingerprints and hair off!

LIGHT YOUR CANDLE WITH A STICK OF SPAGHETTI!  VOILA!

Been Too Long

I have been crazy busy with family, school and work!  I am going to try to post some new original recipes soon and get back to this blog the way I intended when I first created it!

Ok so I am a college student and I learned some really cool information but yesterday in my Microbiology class (I am a nursing student) I learned something I want to share with you...(it has nothing to do with this pumpkin)


Ok here goes.............Do you now why you can eat a rare steak and not a rare hamburger?  Well let me tell you.  On a steak the bacteria is on the outside so when you cook it you cook the bacteria off.  With a hamburger it is different, the bacteria is on the outside, yes, but when you ground the beef the bacteria goes into the middle too and if you don't cook it all the way into the inside to kill that ground up bacteria you eat it and we all know that is bad for you!  SOOOO don't get a rare hamburger people!  You will regret it all the way up to 12 days after consuming it!