Nutella Cups & Birthday Reflections
I couldn’t stay away from it for long.
Ok my birthday is looming. I can’t seem to stop thinking about it.
The way I see it, there are two sides to my birthday, just like two sides of a coin. There is the side of me that LOVES birthday celebrations, including cake, nice meals, being spoiled by the ones I love, spending time with friends, catching up with people I haven’t spoken to in ages, etc. Then there is the other side, the inevitable reminder that I am, in fact, getting older.
So I start thinking about the past year as I always do. My type A personality practically demands the cataloging of my previous year of life, going through the accomplishments and disappointments and failures, trying to see where I am now compared to exactly one year ago.
When I think about it, 25 was a pretty kick-ass year.
Yes, there were some not-so brilliant moments. But when I take a moment to think about where I was, who I was, exactly one year ago, I realize just how much I have grown. In my 25th year on this earth, I found my passion again for food, writing, and…. life. I created websites (plural, crazy right?) that I spend all my free time trying to develop and improve. I adopted a puppy and continued to fall deeper in love with my hubby.
Most importantly, I can see how much potential I have. And I have realized it is a lot more than I thought all these years.
All this being said, I am pretty sure 26 will be an even better year. As scared as I am about approaching the big THIRTY, maybe it won’t be as bad as I think….
This is what I call steady improvement and enlightenment.
So I reward myself with Nutella. DUH.
Yield: 12 cups
- 1 cup butter (softened)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 12 Tbsp Nutella
- Preheat oven to 350 degrees. Grease a mini muffin tin.
- In the bowl of a stand mixer, cream butter and both sugars until light and fluffy. Beat in eggs and vanilla until combined. Gradually add dry ingredients (flour, salt, baking soda) until well combined.
- Roll dough into balls 1 1/2 inches thick.
- Add balls of dough to the mini muffin tin, forming them to the tin to make cups, and bake for 10-12 minutes, until golden brown.
- Remove from oven and let cool for about 2 minutes. Add 1 tbsp Nutella to each cup.
- Let cool 15-20 minutes in the tin.