The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I decided to make the chocolate Panna Cotta. My husband loves Dove dark chocolate and I always try to incorporate dove chocolate into my recipes for him!

Chocolate Panna Cotta

Recipe adapted from Bon Appetit

Ingredients:
1 cup  whole milk
1 tablespoon  unflavored powdered gelatin
2 cups  whipping cream
½ cup sugar
¾ cup bittersweet or semisweet chocolate
½ teaspoon vanilla extract

Directions:

Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.

Transfer to ramekins, or nice glasses for serving.

Cover and chill at least 8 hours, or overnight.

Nestle Florentine Cookies

Recipe from the cookbook “Nestle Classic Recipes”, and their website.

Ingredients:
2/3 cup  unsalted butter
2 cups  quick oats
1 cup  granulated sugar
2/3 cup  plain (all purpose) flour
1/4 cup dark corn syrup
1/4 cup  whole milk
1 tsp  vanilla extract
pinch of salt
1½ cups dark or milk chocolate

Directions:
Preheat oven to moderately hot 375°F. Prepare your baking sheet with silpat or parchment paper. I used my stoneware from Pampered Chef this way I didn’t need a silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat.  Add the oats, sugar, flour, corn syrup, milk, vanilla and salt.  Mix well.

Drop a tablespoon full onto your prepared baking sheet.  Flatten slightly with the back of the spoon.

Bake for 6-8 minutes or until golden brown.

Melt the chocolate, when cookies are cooled transfer them to a wire rack over a sheet of wax/parchment paper. Spread a tablespoon of chocolate on the bottom of the cookie.  Sandwiching another cookie on top of the chocolate.  Or you can drizzle the melted chocolate on top of the cookie.

I wanted to eat some good beer battered shrimp.  However, as many of you know I don’t drink alcoholic beverages. So, I had no beer at home to make the batter.  I did however have some club soda (which helped me a lot with pregnancy nausea by the way, but that is a topic for another day).  I used club soda instead and it turned out delicious! Here it is:

12 medium – large size shrimp (uncooked)

salt and pepper

For the batter

1 yolk

1/4 c club soda

1/4 c flour

1/4 t salt

1/4 t baking powder

Dash cayenne pepper

Dry shrimp using a paper towel. Salt and pepper both sides.  Dip each shrimp on the soda batter.

Fry them in a frying pan with at least 1-2 inches of oil.  It will take about 2 minutes each side on medium heat.

Oh the amazing Nutella Day has come and gone, but I think we should just celebrate as a week long event… I had to share with you this coupon for $1 off Nutella.  (coupon on the bottom right hand side of the page, good until May 31, 2011)

I love nutella. I use to make cakes, frostings, truffles, spread on bread, pancakes, sweet pizza and etc. The use of this hazelnut spread is limitless.

Enjoy!

1 cube butter
1 c sugar
1 c flour
1/2 t baking powder
3/4 c milk
1 1/2 – 2 cups fruit (I used a quart jar of home canned peaches)
1 t cinnamon
Dash nutmeg

Melt butter in a 9×13 baking pan.  Mix the sugar, flour, baking powder, cinnamon, nutmeg and milk in a bowl. Pour it on top of the butter.  Add fruit on top (don’t mix it).

Bake at 350 for 30-40 minutes.  The fruit will end up going to the bottom, and the cake like mix will go to the top (there is the magic!).  Serve with ice cream, or whipped cream.

PS: You could use fresh or canned fruit. You can also use other fruits like pineapple, apples or berries. YUM