Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie

Hello everyone!

Here is the other breakfast recipe I made for Natrel Milk (the first was the Berry Oat Muffins stuffed with Nutella). I think it’s a great alternative to your usual breakfast; I can testify that it was a good change from my Nutella toasts routine!

Nutella Granola Cups filled with Berry Smoothie

You can do the smoothie of your choice with the fruits/vegetable you like and you can substitute the Nutella in the cups for more honey or maple syrup! Yum!

My vacations are coming so I think I’ll be able to make the cake I had in mind for 3 months now! I’m pretty sure you’ll like it if it turns out as great as it is in my head 😉

Have a great day!

Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie
Serves: 12 cups
Preparation time: 20 minutes
Baking time: 15 minutes


  • 2 cups rolled oat
  • 1 cup slivered almonds
  • ¼ cup Nutella
  • ¼ cup honey
  • 4 tablespoons milk


  • ½ cup frozen or fresh blueberries
  • ½ cup frozen or fresh raspberries
  • ½ cup frozen or fresh strawberries
  • 4 tablespoons milk


  • Berries



  1. Preheat oven to 325 °F. Spray a 12 cups muffin tin with nonstick spray.
  2. In a medium bowl, mix together the oat and the almonds. Reserve.
  3. In a small saucepan, heat the Nutella, honey and milk and stir until combined.
  4. Remove from heat and pour over oat and almonds. Stir until coated.
  5. Spoon granola evenly in each cup. Firmly press the granola into the bottom and sides of the pan.
  6. Bake for about 15 minutes.
  7. Cool in the pan on a wire rack.
  8. When completely cool, delicately run a knife around the edges of the cups to remove them from the tin.


In a blender or a food processor, blend the blueberries, strawberries and raspberries. Add the milk and mix again until incorporated.


When ready to eat, fill the cups with the smoothie and top with berries.

Nutella Granola Cups filled with Berry Smoothie

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella

Hello everyone!

I hope you’re well! A couple of weeks ago Natrel Milk called me back to make two new recipes for them, breakfast recipes. I was a bit out of my comfort zone because I mostly make desserts, but breakfasts are often sweet, include fruits and, well, have some common ground with desserts. So I was in, and here is the first recipe I made. This is not your usual oat muffin with fruits, it’s stuffed with Nutella! A super yummy surprise that everyone will enjoy! My boyfriend took them to his office and everyone enjoyed them. Oh, and some of his coworkers want to marry me now 😉 Unfortunately, it didn’t come from my man yet 😛 Just teasing him, we have been together almost 11 years, I think I can wait a couple more years 😉 All this to say that I’m pretty sure you’ll have a huge success with these muffins!

How do you put Nutella in the center of the muffins? It’s quite easy actually, you just have to freeze teaspoons of Nutella on a baking sheet and insert them in the uncooked muffins! The Nutella pieces will slowly warm and it will stay in the center of the muffin.

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella
Serves: 12 muffins
Preparation time: 15 minutes
Baking time: 15 minutes


  • 12 teaspoons Nutella
  • 1 cup flour
  • 1 cup rolled oat
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup Natrel fine-filtered milk
  • 1/2 cup vanilla yogurt
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup fresh or frozen raspberries
  • 1/4 cup fresh or frozen strawberries, cut in cubes
  • 12 slices of strawberries for topping (optional)

Steps - Berry Oat Muffins stuffed with Nutella


  1. Line a baking sheet with wax or parchment paper. Drop 12 heaping teaspoons of Nutella on the sheet, making sure they don’t touch. Freeze the Nutella until solid, about 2 to 3 hours.
  2. Preheat oven to 400 °F. Spray a 12 cups muffin tin with nonstick spray.
  3. In a large bowl, mix flour, oat, brown sugar, baking powder, baking soda and salt.
  4. In another bowl, whisk the eggs, the milk and the yogurt.
  5. Pour the eggs mixture over the dry ingredients and stir until just combined.
  6. Incorporate the berries by stirring gently.
  7. Divide the batter evenly into the muffin tin.
  8. Insert a frozen Nutella piece in the center of each muffin. Make sure to cover the Nutella piece with batter.
  9. Garnish the top of each muffin with a strawberry slice (optional).
  10. Bake for 15 minutes, or until a tester inserted in the center comes out clean.
  11. Cool in the pan on a wire rack.

Berry Oat Muffins stuffed with Nutella
*** Disclaimer: I was remunerated to do this Natrel recipe.

April DB Challenge: Savarin

Savarin from Sugar for the Brain

Hello everyone!

This month’s Daring Baker’s challenge was amazing! I had never heard about savarin before. Frankly, it’s a long process (3 waiting time for the dough to rise!), but it’s so worth it! You can choose many flavors of syrup and filling so it’s a very versatile dessert.

“Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!”

Savarin by Sugar for the Brain

Recipe with Photo Tutorial (PDF)

  • 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour *** I used All-purpose flour with great results
  • 2 tablespoons (30 ml) water, lukewarm
  • 6 (320 gm) large eggs at room temperature, separated
  • ½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
  • 4 teaspoons (20 ml) (20 gm) sugar
  • 2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
  • 1 teaspoon (5 ml) (6 gm) salt
  • ¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan


In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes


  1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together, cover with cling film and let rest 30 min.
  2. Add the sponge to the mixer bowl (**I messed up here, the sponge and the dough must be together in the mixer now! I added the dough at the end of step 9, everything was alright anyway!) along with a tablespoon of flour and start mixing at low speed.
  3. When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.
  4. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour.
  5. Raise the speed a little. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour.
  6. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.
  7. Mix the dough until is elastic and makes “threads”.
  8. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour.
  9. Keep on mixing till the dough passes the “window pane test”.
  10. Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours).
  11. You can prepare the Pastry cream now if you chose to use it, and refrigerate it.
  12. While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it.
  13. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.
  14. Turn the dough upside down and with the help of your buttered dough scraper shape your dough in a rounded bun.
  15. Make a hole in the center with your thumb and put it in the prepared pan.
  16. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan (about 1 hour).
  17. Pre-heat oven to moderate 340°F/170°C/gas mark 3.
  18. Bake the Savarin for about 40 minutes until the top is golden brown.
  19. Meanwhile prepare the Syrup.
  20. When the Savarin is done take it out of the oven and let it cool.
  21. You have two choices now : you can brush it with syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and brush it later on.
  22. Whatever you decide the day you want to serve it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side.

Savarin by Sugar for the Brain

Maple and White Beer Syrup
Recipe from Unibroue

  • 6 oz. White beer
  • 1/3 cup maple syrup
  • 1/4 cup orange juice 

Bring beer, maple syrup, and orange juice to a boil and reduce by half. Brush Savarin with syrup. (If you want to soak the savarin in this syrup, double the recipe).

Pastry Cream and Chantilly
Servings: 1 savarin plus some for serving
Recipe with Photo Tutorial (PDF)

  • 2 cups (500 ml) milk
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • zest of one lemon
  • 2 large egg yolks
  • 1 large egg
  • 2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • 1 cup (250 ml) heavy cream
  1. In a saucepan bring to a boil milk and sugar.
  2. In a bowl whisk together egg yolks, egg, cornstarch and sugar.
  3. Add the hot milk to the eggs one tablespoon at the time to temper it.
  4. Pour in the saucepan again and bring to a boil stirring constantly.
  5. When the cream thickens remove from the stove.
  6. Put cling film onto the cream (touching the surface) and cool.
  7. Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment. Beat until whipped.
  8. Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency.

Savarin by Sugar for the Brain

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse

Hey everyone!

I can’t even believe it’s already Wednesday! The time passes so quickly again! It’s great news though because my thesis is progressing, my job too and I had a great offer this week that I was really excited about! For now I can’t spill the beans, but you’ll learn about it around the second week of April 😀

I make the following dessert for my family and friends, those who love cream cheese (mostly everyone but me!). These mousses are fresh, very lemony and taste like summer! It’s also gluten free! You can add all the fruits you want. When I look at my pictures, I think that with the mousse, the strawberries and the blueberries, this dessert is very appropriate for Independence Day 😉 Just be sure you make little portions because it is quite rich with the cream cheese, whipped cream and sour cream!

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse (gluten free)
Translated from à la di Stasio
Can easily make more than 12 shots

  • 1/2 cup whipped cream
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Blueberries, washed and dry
  • Strawberries, diced
  1. In a cold bowl, whip the cream. Reserve.
  2. In a large bowl, beat the cream cheese until soft. Add the sour cream, sugar, lemon zest and lemon juice. Whip until the mixture is homogeneous. Fold the whipped cream in the mixture.
  3. At the base of each shot glass, add about 1/2 tablespoon of strawberries.
  4. Fill a pastry bag with the cream cheese mousse.
  5. Pipe a layer of cream cheese mousse.
  6. Add about 5-6 blueberries (more or less depending on their size).
  7. Add another layer of 1/2 tablespoon of strawberries.
  8. Continue layering by repeating the last 3 steps.
  9. Add some blueberries and a slice of strawberry on top of each shot.
  10. Refrigerate at least two hours.

Cream Cheese Fruit Mousse {gluten free}