15 days of sandwiches: Day 5 – Nutella raspberry and brie grilled cheese

For all you grilled cheese lovers out there – this one is for you.

Yes, I know. This is not the healthiest of sandwiches. Indulgent, yes. Cheesy, yes. Healthy it is not. But, you know what? It’s Friday and if I want a chocolate and cheese sandwich, I’m gonna have it. And you should too!

This is like having dessert and lunch all in one. It is melty, chocolatey, cheesy, crunchy, fruity. And it is so damn good that you should probably make two because you will NOT want to share this.

You’re welcome or I’m sorry.


1 Tbl Nutella (I used Trader Joe’s brand, obv.)
1 Tbl raspberry preserves (or any kind you like)
A few slices of brie cheese
2 (or more) slices of bread (I used a whole grain sourdough)

Heat and butter a grill pan or griddle to medium high heat.

Slather nutella and preserves on two slices of bread. Top one side with cheese. Fold non-cheese side over onto other slice of bread and place onto grill. Grill for a few minutes. The bread should get crispy and cheese should be oozing out every which way.

Eat immediately. Bravo to any of you who can use self control and not eat this right when it comes off the grill.


Sinful raspberry and cream rolls

Today is a fat day.

I have been wanting to make these for weeks now, but hadn’t because I was scared that they would be so good and I wouldn’t be able to control myself around them.

Well, I was right. They are good. And I have no self control. Hence the fat day.

You should make these for the 4th of July. They would be awesome for dessert, or a brunch, or just because. You will thank me. I promise.


1 cup milk
3 tablespoons unsalted butter
3 1/2 cups unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
Non-stick cooking spray


6 Tbl butter, melted
1/4 cup brown sugar
1 cup raspberry preserves
1/2 cup mascarpone cheese


8 oz cream cheese
3 Tbl butter
1 cup powdered sugar

Combine milk and butter in a glass measuring cup and microwave until butter is melted and mixture is warm. Pour into the bowl of a stand mixer with a paddle attachment. Add in 1 cup flour, yeast, sugar, and salt. Mix on low speed for 3 minutes. Pour in 2 1/2 cups of flour and mix on low speed until flour is all absorbed and dough begins to pull away from the sides of the bowl. Remove the dough from bowl and knead on a floured surface for 8 minutes. Dough will get smooth and come together in a ball. Lightly grease a bowl and place dough in the center. Cover with plastic wrap and a kitchen towel and place in a warm place for 2 hours.

After two hours, punch down the dough (it should have tripled in size by now) and roll out onto a floured surface. Roll the dough into a 15x11in rectangle.

Combine preserves and mascarpone cheese together in a small bowl. Brush butter onto the surface of the rolled out dough and sprinkle with brown sugar. Spread preserve mixture over the top. Slowly and carefully begin to roll up the dough starting at one long side. Cut crosswise into 18 equal pieces and place cut side down in a pie dish. Cover with plastic wrap and a towel and let rise for another 45 minutes.

Pre-heat oven to 375 degrees. Place rolls into the oven and bake for 20 minutes. The tops will be golden brown.

Remove from the oven and allow to cool for 10 minutes. In the meantime, mix together all ingredients for the frosting and evenly spread it over the tops of the rolls. Eat warm or at room temperature.