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Old 11-08-2005, 05:25 PM   #61
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Alix: Ah right, i thought my mum had used it as a substitute for that. Was a long time ago, i've not had it since. Disgusting stuff.
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Old 11-08-2005, 11:38 PM   #62
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Cara - the baking powder in your muffins... single acting?

They sound wonderful. I can't wait to try them.
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Old 11-10-2005, 03:06 AM   #63
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Quote:
Originally Posted by velochic
Cara - the baking powder in your muffins... single acting?

They sound wonderful. I can't wait to try them.
think so.. I tried them once and it worked...
Its fun not to send me greetings across the ocean ;o) Where are you right now?
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Old 11-24-2005, 12:41 PM   #64
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just found another Nutella-Muffins recipe.... haven't tried yet, but it sounds good...

Bananen Nutella Muffins

2 small bananay
250g flour
2 tblps baking powder
tblsp baking soda
50g chocogranules
1 egg
120g sugar
80ml Oil
150g Nutella
100ml Milk (Bananamilk)

preheat oven to 190C (375F).
peel bananas and smush it.
Mix flour, baking powder, baking soda and granules in a bowl.
In a second bowl blend well the egg, sugar, oil, Nutella, banana and milk.
add the dry ingredients and mix.
spoon the batter into the pan and bake for 20-25min.
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Old 11-24-2005, 12:54 PM   #65
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Yum-yum! I've made banana muffins with chocolate chips before, but not with nutella. They would probably be great! Just curious though, what are "chocogranules"? Is that another term for baking cocoa?
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Old 12-01-2005, 03:55 PM   #66
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good question - that was what my translator told me about "schokostreusel"
they look like this
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Old 12-10-2005, 07:16 PM   #67
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Cara - Haar b. Munich... south east side near the old airport.
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Old 12-14-2005, 11:34 AM   #68
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Nutella and Beef

Use equal parts nutella, chili powder, and espresso as a rub for roast whole tenderloin

Rub meat, let rest for two top four hours, roast at 425 for one hour

rest slice eat
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Old 12-14-2005, 01:04 PM   #69
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Quote:
Originally Posted by Lemoyne
Use equal parts nutella, chili powder, and espresso as a rub for roast whole tenderloin

Rub meat, let rest for two top four hours, roast at 425 for one hour

rest slice eat
Hi Lemoyne, a big welcome to DC!

What a cool recipe, which of these 3 distinct flavours would you say stands out the most when the dish is finished cooking?
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Old 12-18-2005, 08:38 AM   #70
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that sounds worth trying.... even if Franks looks quite strange at me....
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