Seriously, have you ever seen a baby goat? Ridiculous. I’m not sure there’s anything in the whole wide world that’s cuter than a baby goat. They are like cuteness overlords. You bow down to the squee-worthiness that is baby goats. I don’t care who you are.
Spring is in full swing here in the Netherlands, and let me tell you, it has brought forth the cuteness overlords in full force. There’s three baby goats that live behind us that I’ve taken he liberty of naming Sirius, James, and Remus. Obviously. They play king of the hill on this little mound in their play area, and practice head-butting with the patient old sheep that share their space. When they’re not melting the hearts of all who bear witness to their adorableness, that is.
As if that weren’t enough, the goats that graze beside the path where I exercise each morning have also brought forth teensy little goat kings and queens to rule over all the land with their wiggly tails and wobbly, knobbly knees. In fact, just the other morning, I bore witness to what had to be the tiniest, newest little goat of all standing up for probably the first time in it’s little life.
I’m pretty sure part of me is still a puddle of goo up on the trail from all the melting I did.
And so now, I need a baby goat of my very own. Here, you guys read about these ridiculously yummy sandwiches while I look into the logistics of goat rearing in an apartment (and smuggling livestock into the U.S.).
Okay, so I’ve been eating a lot of Nutella since we moved here. I’m pretty sure the Europeans put crack int heir Nutella, because I’ve definitely developed a habit I can’t quit. My latest Nutella adventure involved toasted marshmallows and caramelized, sugary-cinaamon bread. It was a good, good day.
I spiced my Nutella sandwiches up with a brown sugar-cinnamon mixture that I pressed onto the bread after buttering it. I had the sandwich with and without the sugar added, and it’s really delicious either way, but I definitely loved the spicy caramelized goodness of the added sugar. Seriously…yum.
For the marshmallows, you could simply use marshmallow spread, but I really wanted to add a true s’more-y marshmallow flavor, so I toasted four large marshmallows before adding them to the sandwich. I love the added toasty flavor and the crisp, but melty goodness that they added. Amazingness.
Now, can we talk about these ‘fries’ for a second? I know that cookie fries have been done like eleventy kajillion times, but I don’t even care. I found these bitty little fry baskets, and seriously, how could I not make them?? I stuck with a simple butter shortbread, and cooked them slightly longer than usual to allow them to brown up a bit, like golden french fries. A little raspberry jam on the side as ‘ketchup’…happiness.
I’m completely smitten.
Grilled Nutella S’more Sandwiches
Makes 2 sandwiches
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
4 slices bread
1 to 2 tablespoons butter, softened
2 to 4 tablespoons chocolate hazelnut spread, such as Nutella
4 large marshmallows, toasted
In a small bowl, combine the brown sugar and cinnamon; set aside.
Preheat a medium skillet set over medium heat.
Butter one side of each slice of bread with 2 to 3 teaspoons of butter. Place 1 tablespoon of the brown sugar mixture on the buttered side of each slice of bread. Spread the sugar mixture over the bread until evenly distributed.
Place one slice of bread in the preheated pan, sugared side down, and spread 1 to 2 tablespoons of Nutella on the bread. Place four marshmallows on the bread. Place a second piece of sugared bread on top, sugared side up, and press down gently. Cook for 1 to 2 minutes, until the bread is golden brown and the sugar is caramelized. Flip the sandwich and cook for another 1 to 2 minutes, until golden brown. Repeat with second sandwich. Serve hot.
For the cookie fries: Make a half recipe of buttery shortbread cookies. Roll the cookie dough out to about 3/8-inch thick. Slice into thin strips, 3 to 4-inches long. Place about 1-inch apart on a baking sheet lined with parchment paper or a Silpat mat. Sprinkle lightly with sugar. Bake at 300 degrees, until just beginning to brown, about 10 to 15 minutes. Cool completely before serving.
Recipe by Darla