Day 40 with Nutella

This is recipe is not totally Martha Stewart, but getting close!  But I have to tell you that the end result is fab.  Well worth the trouble.

Nutella Crumb Muffins


For the muffins:

1 1/2 cups all-purpose flour

1/2 cup brown sugar

1/4 cup sugar

1 tbsp. baking powder

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1 cup Nutella

2 eggs

1/2 cup milk

1/2 cup vegetable oil

1 tsp. of pure vanilla extract
For the crumb:

1 cup all-purpose flour

1 cup brown sugar

1/4 tsp. nutmeg

1 stick cold butter cut into pieces
For the muffins:

Preheat oven to 350°F

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, sugar, brown sugar, baking powder, cinnamon, nutmeg and salt.

In another bowl, combine oil, eggs, milk, vanilla and Nutella.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Place the crumble on top of the muffins.

Bake approximately 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

For the crumb:

In a bowl, mix together flour, brown sugar and nutmeg.

Add butter and cut with a pastry cutter until a crumbly texture.

Day 38 with Nutella

Nutella/Banana Haystacks

Another recipe from my friend Kristi, who is becoming a regular contributor to the 365 Days with Nutella!

Cut a banana into 1 inch chunks. Melt some Nutella in the microwave, then rolled the banana chunks in the Nutella and then in shredded coconut. Stick a skewer in each piece (food is always more fun on a skewer) and put them in the fridge to harden up the Nutella a bit. The tasting panel verdict? Delicious! They were gone in 60 seconds.

Day 38 with Nutella

Nutella Whoopee Pies!

This idea came to me when I was surfing around the internet looking for new ways to use Nutella. I discovered a Whoopee Pie recipe and changed it into a Nutella Whoopee Pie....I just love saying Whoopee! Can't be mad when you say, whoopee!
Ingredients:

1 box Duncan Hines Yellow Cake mix (butter recipe)
1 stick butter
3 large eggs
1 box instant chocolate pudding
3/4 cup water

Preheat oven to 350 degrees

Mix the ingredients above with a hand mixer until well blended. The batter should be thick, almost doughy. Line cookie sheets with parchment paper and drop 3 inch diameter of batter onto the parchment paper. Bake until a toothpick inserted to the cake rounds comes out clean. About 15-20mins. Let cool.

Filling:

1 part Vanilla frosting to 1 part Nutella. I used a cup of each Mix together until blended.

Assembly

Use the filling in the middle of two cake rounds. Make a sandwich and say Whoopee!

This is super easy and it's really good. The tasting panel gave it two thumbs up!

Day 37 with Nutella

This is not grandma’s pound cake! This is a new fangled Nutella pound cake! It has the consistency of a pound cake but the delightful taste of Nutella! You can use the Nutella pound cake just as you would any other pound cake. I think a slice with vanilla ice cream and hot fudge (or warm Nutella) would be fab! Enjoy!


Ingredients

• (1 1/2 sticks) butter, at room temperature

• 1 cup granulated sugar

• 4 extra-large eggs, at room temperature

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 3/4 cup Heavy Cream at room temperature

• 1 teaspoon pure vanilla extract

• 1 ½ cups Nutella

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the heavy cream and vanilla. Add the flour and heavy cream mixtures to the batter. Mix well. Add Nutella and mix throughout. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

Day 36 with Nutella

How about Nutella on French Toast...do I need to say anything else?  I mean really, this is beyond decadent!

Day 35 with Nutella

Here is another idea from my friend Kristi....She heated Nutella and some evaporated milk in a saucepan to thin out the Nutella some to be the consistency of hot fudge sauce. Then she poured it over vanilla ice cream and strawberries.  Wow, doesn't that look amazing?

Day 34 with Nutella

I found this recipe on eatmycakenow.blogspot.com and immeadiately knew this one was a winner!  This a great site for all kinds of yummy recipes.  I encourage you to check it out!  Anyway, I just made this recipe for Nutella Fudge Crumble and it was super easy.  It also combines an oatmeal crumble ( I love this with anything!) and Nutella...and of course you know how I feel about my lovely Nutella.

Nutella Fudge Crumble

240 g (2 cups) all-purpose flour

160 g (2 cups) old-fashioned (rolled) oats

270 g (1 1/2 cups) brown sugar

5 ml (1 teaspoon) baking powder

1 ml (1/4 teaspoon) salt

200 g (1 cup) butter, melted

600 g (21 ounces) Nutella



Preheat oven to 350°F(180°C).

Butter a 9-by-13-inch baking pan.

Whisk together the flour, old-fashioned oats, brown sugar, baking soda and salt.

Pour the melted butter and stir to incorporate the butter.

Set aside 1½ to 2 cups of the mixture, then turn the remaining dough into the buttered pan.

Gently press the dough over the bottom of the pan.

Pour the Nutella over the oatmeal crust, then scatter the remaining oatmeal mixture over the top.

Bake for 25 to 30 minutes, or until the topping is golden brown.

Transfer the baking pan to a rack and cool for about 1 hour.


http://eatmycakenow.blogspot.com/2010/02/croustade-decadente-au-nutella-nutella.html

Day 33 with Nutella

I set out to make Nutella truffles, but that didn't work out too well....oh well can't win them all.  I am going to look for another recipe and get back to you on that one.  In the meantime I made Nutella Cups....kind of like Reeses Peanut Butter Cups. But with Nutella they are so much better!  Super easy, too. 

First you need to find some of these little baking cups..they look like mini cupcake holders.  I found some at the grocery store in the baking aisle....had to work my way thru all the die hard "Martha Stewart" bakers, but I found them!

Melt milk chocolate chips.  I use a pot with simmering water and place a glass bowl on top stirring the chocolate chips frequently unitl they are smooth and creamy. 

Place a dab of the melted chocolate in the bottom of the baking cup.  Then add a dab of Nutella, equal to about a Tsp.  Then cover with more melted chocolate.

Let them cool and you have a special treat! 

Day 32 with Nutella

Something simple, yet delicious!  My lovely Nutella on a flaky biscuit.  Just go to my favorite section of the store for "easy peasy" baking and buy some of that delightful Pilsbury Dough Boy's flaky butter biscuits..bake them according to the directions and then smear a liberal amount of Nutella in the middle.  Enjoy!

Day 31 with Nutella

Nutella, Peanut Butter Tubs!  These were named by some 5th graders!  I created something so easy and so yummy, you are going to love it!  I took store bought Phyllo Dough cups ( found in the freezer section) and I piped peanut butter in the bottom and then Nutella on the top.  Placed these in a preheated oven ( 350 degrees) for about 10 mins.  Wait until they cool down before you indulge!  They were a big hit with the 4th and 5th graders.   I am having to enlist volunteers to eat my creations!  I still have 1/2 a Nutella cheesecake in my fridge!  And it is still yummy!

Day 30 with Nutella

I love cheesecake! And you can make it even yummier by adding Nutella! This turned out really well. The tasters were very impressed with the presentation and the flavor. It is really not too hard to make, but make sure you have a lot of people to eat the thing because it is huge! Think Cheesecake factory size cake!

Nutella Cheesecake

5 (8-oz) packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

5 large eggs

2 large egg yolks

1 teaspoon vanilla

1 cup Nutella



Crust

3 cups finely ground graham

10 tablespoons butter, melted

1/3 cup sugar



Topping

2 cups sour cream

¼ cup white sugar

Crust preparation

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan.
Filling preparation

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Split the filling in half. In one half add 1 cup Nutella and beat with a mixer until completely blended.
Topping preparation

Mix the sourcream and sugar together until fully blended…set aside.

Put springform pan with crust on a cookie sheet. Pour cheesecake and Nutella filling alternating to create layers into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Take the cake out and spread the sourcream topping on cake and then put it back in the oven for about 5-7 mins.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

Day 29 with Nutella

Nutella Puddin' Pie!  I started out to make a Zebra Nutella Cheesecake, but didn't have a couple of ingredients....ahh, there's always tomorrow.  I decided to try a simple Nutella puddin pie.  The inspiration came from my friend Kristi, again!  She is awesome with Nutella ideas.  Super simple,  take a store bought graham cracker crust.  Heat 13oz ( or one small jar) of Nutella up in microwave...use a glass dish and heat it about 1 min.  spread about 1/2 of the Nutella on the bottom of the crust and then whip up some instant chocolate pudding using less milk than they call for.  The package I got called for 3 cups of milk and I used 2 cups.  Anyway, pour the pudding on top of the Nutella and then use the remainder of the Nutella on the top.  Put the pie in the fridge for about an hour and presto!  You have a Nutella Puddin' Pie! Enjoy.