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.