HOW TO Make Nutella Mug Cake

You may love it our hate it but Nutella is the world’s most famous hazelnut spread. In this episode of HOW TO I’ll show you how to prepare a simple and delicious mug cake. It only takes few ingredients and a couple of minutes in the microwave to make this yummy cake.

If you prefer, you can substitute the Nutella with other hazelnut spreads available at your local groceries or deli stores.

Keep it always homemade, simple and delicious.

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Photo by Ale Gambini –

Yields : 1 mug cake

Difficulty : easy

Prep Time : 5 min.

Cook Time : 2 min.


2 tbsp all-purpose flour

1/4 tsp baking powder

1/4 cup Nutella

2 tbsp whole milk

1 egg

1 mug


Place the flour in the mug.

Add the baking powder and mix.

Add the Nutella and the milk and stir until well combined.

Crack in the egg and stir until well blended.

Cook in the microwave for 2 minutes.

Dust with powdered sugar.

Enjoy warm.

The Art Of Baking Bread At Home

“Bread baking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

M.F.K. Fisher, The Art of Eating


There’s nothing better than the smell of freshly baked bread especially when comes out from your oven. If you love to bake bread as much as I do, visit my You Tube Channel

Baking Bread Plus: Episode #15 : Pumpkin Fritters

Baking Bread Plus: Episode #14 : Amish Dinner Rolls

Baking Bread Plus: Episode #13 : Pain Au Chocolat

Baking Bread Plus: Episode #12 : Piadina Romagnola

Baking Bread Plus: Episode #11 : Schiacciatine

Baking Bread Plus: Episode #10 : Brioche Col Tuppo

Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by:

Baking Bread Plus

Baking homemade bread it’s easier than what it seems.
Baking Bread Plus is a cooking web series about how to make homemade bread and baked goods, simply following step-by-step instructions. You just need a kitchen, a lot of passion and you will surprisingly learn how to prepare Pizza dough, Focaccia bread, Pita bread and many other types of bread from around the globe.



Sbriciolata Alla Nutella (Nutella Crumb Cake)


To all the Nutella lovers, here is so far the best Nutella cake I’ve ever baked. Sbriciolata (literally crumbled) is a type of cake that holds a smooth filling (in this case Nutella) between two layers of crunchy shortcrust crumbs. The preparation of the dough is the same as for the Sbrisolona cake, the typical Lombard tart originated in the city of Mantua, crumbly in texture and rich in flavor.

Try the Sbriciolata also filled with :

  • ricotta and chocolate chips
  • pastry cream
  • apple
  • pumpkin
  • lemon curd

Buon Appetito!


Photo by Ale gambini – BreadLoveAndDreams

Servings : 6 to 8

Difficulty : easy

Prep Time : 20 min.

Cook Time : 35 min.



2.5 cups flour type 00

1 pinch salt

8 gr vanilla baking powder (Bertolini or Paneangeli)

8 tbsp unsalted butter, cold

4.5 oz granulated sugar

1 egg, slightly beaten

1 small jar (13 oz) Nutella

powdered sugar, to dust



Preheat oven at 350 F degree.

In a medium bowl, sift flour, salt and vanilla baking powder.

Add sugar and diced cold butter, work with your fingertips until a sandy mixture forms.

Add the egg and work briefly until the mixture tuns into big crumbs.

Line a 9 inch cake pan with parchment paper.

Place half of the crumb mixture into the cake pan.

Soften the Nutella for 30 seconds in the microwave then spread over the mixture.

Cover the Nutella with the remaining half crumb mixture.

Bake for 35 minutes.

Allow to cool completely in its pan.

Serve lightly dusted with powdered sugar.

Creamy Potato Leek Soup

Leek Potato Soup_BLAD - 07

This surprisingly creamy potato leek soup is the perfect way to warm the body and the soul on a rainy day.
The only “rule” to prepare this delicious and healthy soup is to use fresh and organically grown ingredients.
Enjoy hot, with a sprinkle of ground black pepper and a dash of heavy cream on top.

Buon Appetito!

Photo by Ale Gambini & Maurizio “OttO” De Togni –


Yield : 4 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 45 min.



2 tbsp Extra Virgin Olive Oil
1/2 onion, chopped
3 medium yukon gold potatoes, diced
3 medium leeks, cleaned and tiny sliced
4 cups vegetable stock
1 cup heavy cream
salt & pepper to taste

In a large pot, sauté the onion with couple of tablespoons of Extra Virgin Olive Oil until golden.
Add the potatoes and leeks and cook for 5 minutes or until they start to soften.
Cover with vegetable stock and bring to boil adding salt and pepper to taste.
Reduce the heat and simmer until vegetables are tender.
Remove from heat and blend with a hand blender until smooth and creamy.
Bring the soup back to heat, stir in one cup of heavy cream and cook 5 minutes.
Serve hot sprinkled with ground black pepper and a dash of heavy cream.



Focaccia Della Befana (Epiphany Sweet Bread)


“L’Epifania tutte le feste porta via”.

“The Epiphany takes away all the festivities”.

Italian Proverb.

Epiphany, or the 12th day of Christmas, falls on January 6 and marks the end of the Holiday Season for the Catholics. According to the Italian folklore, on Epiphany Eve (the night of January 5th) la Befana, the old woman that flies on a broom, visits all the children in Italy to fill their stockings with candies and presents if they well-behave throughout the year, or coal if they are naughty.

Here is the traditional Focaccia della Befana, a delicious sweet bread filled with candied fruit. The tradition says to put a little coin wrapped in aluminum foil in the sweet bread, the lucky one that will find the piece of bread with the coin will be fortunate in the New Year!

Happy Epiphany!




Photo by Ale Gambini – BreadLoveAndDreams

Yields : 12 servings

Difficulty : easy

Prep Time : 30 mins. + 1 h  30 mins. to rest

Cook Time : 15 mins.


3.5 cups flour type 00

1 pinch of salt

7 gr dry yeast

1/2 cup granulated sugar

2 eggs

zest of 1 lemon, grated

8 tablespoons unsalted butter, melted

1/3 cup milk, lukewarm

1/2 cup candied orange peels

1 egg + 1 tbsp milk, for egg wash

sugar pearls, to garnish



In a large bowl combine flour and salt.

Proof the yeast with 1/4 cup of lukewarm water then incorporate the proofed yeast to the flour mixture.

Make a well in the center then add sugar, eggs, lemon zest, melted butter and mix adding little by little the milk until all the liquids are absorbed.

Move the dough over a floured work surface and knead until an elastic dough forms. Add the candied orange peels and shape the dough into a ball.

Move the dough in a slightly floured bowl, cover with cling wrap and allow to rest in a warm place for 1 hour.

Move the dough over a round baking sheet lined with parchment paper, pat flat then shape into a big flower. Place a water glass or a mug in center of circle. Use a paring knife to cut the dough in 12 petals, leaving the center intact.

Twist each petals twice. Allow to rest for 30 minutes.

Meanwhile preheat oven at 400 F degrees.

Brush with egg wash and sprinkle with sugar pearls.

Bake for 15 minutes.

Allow to cool before serving.


Happy National Spaghetti Day!

The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.


12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste


Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Happy, Delicious And Sparkling 2017!


2016 has been a year filled with joy, smiles, tears, achievements, personal growth and other emotions. I had the privilege to fulfill one of my biggest dreams : become a cookbook author. I feel honored and blessed for everyone and everything in my life!

Let’s wrap up the 2016 with an authentic 4-course Italian dinner menu, from starter to primo (first course), secondo e contorno (main course and side dish) and dolce (dessert). Follow the easy recipes included in my cooking web series and cookbook “A Queen In The Kitchen“, available on (US)CA, Amazon Europe: (ITFRESDE) and UK.

♥ ♥ ♥ ♥ ♥ ♥

Antipasto : Cocktail di Gamberetti (Shrimp Cocktail)

Primo : Risotto Giallo alla Milanese (Milanese Risotto)

Secondo : Polpette della Nonna (Grandma’s Meatballs)

Dolce : Crema di Mascarpone (Mascarpone Cream)


Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer & Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2016. All Rights Reserved.