Nutella Day 8: Oatmeal Nutella Bars

There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.
Author Unknown

I found this quote today, words of wisdom from some unknown source. I am adding another chocolate find to my 31 Day List of Nutella recipes. I have been making this recipe for years in different formats, I love the Nutella version the best. It’s very rich, you only need a little piece, but look out you may not be able to stop at just one.

The ingredients you’ll need are:
3 cups rolled oats (not instant)
2 cups all purpose flour
1 teaspoon baking soda
1 1/2 cups butter
2 eggs
1 cup each brown and white sugar
1 cup Nutella
1 can sweetened condensed milk
Preheat your oven to 350 degrees. Put the dry ingredients together in a bowl. Start with the oatmeal,
then add the sugars,

the flour, and baking soda. Mix it all together, then add the eggs and cut in 1 cup of the butter.

The dough will be crumbly.

Grease a 9 x 13″ pan. Pat 2/3 of the dough into the bottom of the pan to make the crust.

Meanwhile dig out your double boiler. Add 1/2 cup of butter,

the sweetened condensed milk,

and 1 cup of Nutella.

On medium heat, stir until everything is melted and gooey and chocolaty. 
Pour the filling over the bottom crust while still hot.
Sprinkle the remainder of the crust over the Nutella filling.
It’s ready for the oven. Cook at 350 degrees for 30 minutes.
It comes out all golden brown.
Designer Mom

Roasted Tuscan Tomatoes

One of my favorite things to do with tomatoes, other than canning them, is to make roasted tuscan tomatoes. It’s amazing what roasting does to the flavor of things.
Roasted Tuscan Tomatoes|Designers Sweet Spot|
Somehow it just accentuates the fresh taste. This is a technique borrowed from Frances Mayes, author of Under the Tuscan Sun. Which by the way, is an absolute must read book. The movie didn’t do her justice at all. Anyway I am getting side tracked again. This reciepe is from Mayes’ book Bringing Tuscany Home: Sensus Style from the Heart of Italy.
Roasted Tuscan Tomatoes
Ingredient number one: You will need a multitude of luscious, ripe tomatoes.
Ingredient numbers 4,5,6,7,8, 9:
Extra Virgin Olive Oil, chopped garlic (lots!), Thyme, Oregano, Basil, and Rosemary (you can also use Italian Seasoning).
It is critical before you do anything else at this point to pop in some beautiful Italian music to listen to while you work, such as Puccini, Josh Groban or Andrea Boticelli. The tomatoes will taste ever so much better…………trust me on this.
Roasted Tuscan Tomatoes
Slice the tomatoes thickly, about 1/4″ will do, spread them on a cookie sheet.
Sprinkle them liberally with the chopped garlic. I used about 5 tablespoons.
Drizzle them with the olive oil. I probably used at least a 3/4 cup.
Sprinkle the herbs over the tomatoes, make sure they are all evenly covered.
Roasted Tuscan Tomatoes
The idea is so saturate the tomatoes with the olive oil, garlic and herbs.
Bake them in a 200 degree oven for 2 1/2 hours. They will have a wonderful smell.
After they have roasted you can do lots of different things with them. They can be stored in an air tight jar in the refrigerator, covered with olive oil, for up to 5 days. I like to chop them and add them to soups, sauces, toss them with pasta and grated Parmesan cheese, or even freeze them to use later. They also make wonderful Bruscetta when added on top of sliced french bread.
Designer Mom
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