I’ve always loved flavor combinations. As a child, I didn’t think they got much better than mint and chocolate.

Admittedly, this notion of mint/chocolate being the be-all, end-all followed me to adulthood – to the moment I discovered Nutella.

For all you Blake Makers that have never heard of it, much less tasted it, it’s a luscious, creamy chocolate-hazelnut spread. They eat it a lot in Europe. I compare it to peanut butter. It’s got the same consistency, but much more rich.

One of the best meals I ever had was sharing a Nutella crepe with Beez in Paris. It was our last day there, and it was freezing. We bought the crepe on the street, walked to the Louvre, and ate it in the park. It was warm, decadent and the perfect way to end our trip.

Last weekend, I smeared a ton of the stuff on some big, fluffy pancakes. I bought the jar on Friday. It was gone by the following Wednesday. I usually pour myself a glass of milk and eat it right out of the jar.

For those times when I feel too guilty to do that, I’ll slice an apple and eat it that way.

Just to be clear, I LOVE NUTELLA!


You asked for it (desserts), you got it (sort of). I love making these muffins. They’re loaded with fresh blueberries, and the crumble mixture on top makes them extra special.

The wet ingredients:

  • 6 tblsp. unsalted butter (melted)
  • 1 egg
  • 1 egg yolk
  • 1/3 cup whole milk
  • 1/2 tsp. Vanilla extract

The dry ingredients: (sift all together)

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt

Mix the wet into the dry, but only just until it’s combined. If you over mix them, they’ll be too dense (and you want them to be nice and tender).

Lastly, fold in 2 cups (my cups are heaping, so it’s more like 2 1/2 cups) fresh blueberries.

This recipe says it makes 12 muffins, but I divide the batter into 9 standard sized muffins tins. I like muffins to come up over the tops of their tins to make nice muffin tops.

The crumble:

  • 3 tblsp. unsalted butter (cold & cubed)
  • 1/2 cup flour
  • 3 tblsp. sugar

Mix these three ingredients together with your fingers. Really get in there and smudge the cold butter into the flour and sugar. You’re looking for a crumbly consistency.

Generously cover the tops of the muffins with the crumble and slid them into a 375 degree over for 30 minutes (check at 20).

This recipe comes from our amazing and beloved Gourmet Cookbook. It was a wedding present from one of our closest friends who had the book autographed by Ruth Reichl for us. Needless to say, it was my favorite gift.