Day 45 with Nutella

Today I tasted the best cookies ever!  Chef Thomas Kozinsky made these delicious cookies.  He was a bit reluctant to give me his recipe but he finally agreed and now I get to share it with you all!  These cookies are made with a lot of love and a lot of Nutella...Love and Nutella do go together, after all!  I hope you enjoy them.  If you do like the cookies, please post a comment and I will pass it along to Chef Tom! 

Nutella Cookies


Ingredients:
1 cup softened unsalted butter
2 eggs
1 ½ tsp vanilla
¾ cup dark brown sugar
½ cup white sugar
1 26.5 oz jar of Nutella

2 ¾ cup Flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt – kosher

¾ cup toasted hazelnuts


Mix together the first 6 ingredients until blended very well. Set aside

In a separate bowl, mix flour, baking powder, baking soda, and salt in a bowl. Add this to the first 6 ingredients that are already blended. Mix everything together thoroughly. Add the toasted hazelnuts and mix in.

Take the dough and freeze until very firm. You want it to feel like almost as hard as frozen cookie dough.

Preheat oven to 325 degrees.

Put the cookie dough in ¼ size balls on a cookie sheet and bake at 325 degrees for about 15 mins or until the cookies are firm but don’t overcook them or they will be too crunchy.

Day 44 with Nutella

It's been awhile since my last post...It's almost like I had to take the summer off.  While on my hiatus I was still dreaming of Nutella.  A friend of mine sent me a link to a recipe for Nutella Puppy Chow recipe and of course I was intrigued.  Nutella for dogs?  Surely not...  Turns out it's for humans, it just looks like it's for the dog...while not the most attractive thing I have ever made, it sure is delicious and is very popular with the kiddos....they all crack up about eating dog food. 

Here's a picture of my Nutella Puppy Chow

 



Like I said, it looks a bit like dog food...hence the name but, wait until you taste it.  You can't stop eating it.  Yummy deilish and pretty easy to make.

Nutella Puppy Chow Recipe ( my adapted version)

Ingredients:


• 1/2 cup butter

• 1 cup Nutella

• 1 1/2 cup chocolate chips (use semi-sweet)

• 2 cups Pecans

• 12 oz box of  RiceChex
• 3 -4 cups powdered sugar

Method:

• In a 350 degree preheated oven, roast pecans until fragrant and light brown, about 10 minutes.  Let them cool and then grind finely in a food processor.

• Put the cereal in a large bowl

• On a pan over medium-low heat, melt butter and chocolate chips stirring constantly - I use a double boiler so I don't scorch the chocolate

• When all is melted, remove from heat and add Nutella and stir until mixed in, then add pecans and stir well.

• Slowly pour over cereal and stir with your hands! It’s much easier than with a spoon.
• Add about half the mixture to a gallon sized plastic ziploc bag, add the about 1 cup of powdered sugar and shake. you can always add more powdered sugar.  You want it to coated to the point of it being light brown.

After it's all coated, I put the mixture on a cookie sheet for about 20 mins to let it cool more.  The put it in a bowl and serve.  It won't last long!

Day 43 with Nutella

How about Nutella with animal crackers?  Sounds good to me.  According to Wikipedia,  animal crackers are crackers in the shapes of animals, some brands of which are sweetened. These are usually animals one would see at the zoo or circus, including lions, tigers, bears, and elephants. There is debate about whether or not animal crackers are actually crackers or cookies. They resemble crackers due to the way they are made, with layered dough, but the use of sweetened dough gives them the cookie taste and consistency. Traditionally they come in a box with a handle on the top. The string handle was originally added so the box could be hung as a Christmas ornament and carried easily by young children.  Probably more than you wanted to know about animal crackers...anyway, next time you and your kids are bored you can play animals ( animal crackers) get stuck in the mud pit ( Nutella) and then eaten by the big monster ( you)!

Day 42 with Nutella

Chocolatey Nutella Rice Krispy Treats

Remember the Rice Krispy Treats?  Well if you love them, then you will love them with Nutella.  Make a batch of Rice Krispy Treats according to the directions. Set aside.  Melt 3 cups of semi-sweet chocolate chips...after they have melted, add 1 1/2 cups Nutella.  Stir until smooth.  Pour the mixture over the rice krispy treats and let cool for a few hours.  Cut into squares and munch out!

Day 41 with Nutella

Nutella Bread Puddin' recipe courtesy of my friend Lili.  This looks so delish, you just want to lick the picture!  Enjoy!

Bread puddin recipe:

1/2 loaf of Challah bread, cubed (about 3-4 cups total)
1 1/2 cups milk
2 eggs
1/4 cup sugar

1/4 cup raisins, soaked in water for 5 minutes
1 t cinnamon

Topping
4 T butter
1/2cup brown sugar
3 T flour
1-2 t cinnamon
Pinch of salt
1/4 c slivered or sliced almonds
Nutella/ cream cheese swirl
1/4 c Nutella

1/4c cream cheese
1/4c powdered sugar
2T heavy cream

(Mix the 3 ingredients above in a small bowl and put in a small baggie or pastry bag. Pipe over bread intermittently with piping Nutella

Place bread in a buttered baking dish. Combine remaining ingredients and pour over. Gently toss to coat. While the bread soaks, combine topping ingredients with a fork. Sprinkle over bread mixture. Bake 30-40 minutes at 350 degrees. Once the bread has completely cooled, pipe swirls of Nutella over the bread

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.

Day 28 with Nutella

Here is a good idea that came to me from my friend Kristi.  She is very creative in her use of  Nutella as a fondue.  She says that all you need to do is heat Nutella over low heat in a saucepan. Add small amounts of condensed milk until you are happy with the consistency (thin, but not too thin). Stir constantly to avoid scorching. Serve immediately to the hungry troops along with items to dip in the delicious concoction (pretzel sticks, pineapple chunks, banana and apple slices, etc.).  Great idea!

You can also check out the link below for another Nutella Fondue recipe pictured here. 

http://www.partybluprintsblog.com/?s=nutella+fondue

Day 27 with Nutella

Today I tried Nutella on a dried apricot.  A tiny dried apricot with a dab of Nutella made for the perfect petit little snack.  I am thinking that Nutella would be good on other dried fruit, but more about that later! 

Day 26 with Nutella

Nutella Frosting – Cupcakes

I just love cupcakes…I love the name, cupcakes. It makes me happy when I think of cupcakes. I was wondering if I could make a yummy frosting out of Nutella for cupcakes. It was easy!
I made the cupcakes from a store bought cake mix. I used yellow cake mix, but I think you could use chocolate or white cake mix…whatever your heart desires. For the frosting I mixed half white frosting to half Nutella ( make as much as you need just do half frosting to half Nutella). These turned out really well. Kids of all ages love these!