Nutella Recipes

[Apple]

TheCropChick
Message #65
09/29/10 06:48 PM

Chocolate-Hazelnut Spread Cookies

Ingredients
1 cup graham cracker crumbs
1/2 teaspoon baking soda
1 pinch salt
1 egg
1/2 teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)

Directions
Preheat an oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

[Apple]

TheCropChick
Message #107
09/24/10 08:06 PM

Chocolate Fudge Brownies and Nutella Frosting

INGREDIENTS:
4- one ounce squares unsweetened chocolate
1 cup butter
2 1/2 cups sugar
4 large eggs
1 tablespoon pure vanilla
1/8 teaspoon salt
1 cup flour
1 cup chopped nuts and/or chocolate chips (optional)
1 jar of Nutella (found near the peanut butter)

DIRECTIONS:
Preheat oven to 350 degrees. Spray a non-stick 9 x 13 pan with cooking spray. Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn, remove from heat. Add sugar and stir until well mixed and sugar is dissolved. Add eggs, vanilla and salt and beat until smooth. Fold in flour and mix until smooth. Do not over mix. This is also the time to add in nuts or chocolate chips if you want. Bake at 350 degrees for 30-40 minutes or until a knife inserted comes out clean. Cool for about 15 minutes, then spread the Nutella over the warm brownies. Cool completely before trying to cut into bars

[Apple]

TheCropChick
Message #108
09/24/10 08:09 PM

Black Sesame and Nutella Macarons

Ingredients
For the macaron shells
Adapted from Ottolenghi - The Cookbook

110g icing sugar
60g almonds, very finely ground
60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop
40g castor sugar
12g black sesame seeds

For the filling
jar of Nutella
two spoons

Method
For the macaron shells
Prepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use this macaron template.

In a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.

In a food processor pulse together icing sugar, almonds and black sesame seeds until the nuts and seeds are finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.

Place the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the macronnage technique described in my macaron tips section. Fold a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.

Fill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.

In the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.
Assembling the macarons

Using two spoons place small dollops of Nutella on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.
Storing Macarons
If you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.
They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.

[Apple]

TheCropChick
Message #109
09/24/10 08:13 PM

Banana Nutella Muffins

(Recipe source Cooking Light and Bakin’ and Eggs)

Ingredients:
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 /2 cup sugar
1/2 cup light brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (can sub non-fat yogurt, greek yogurt or sour cream)
1 teaspoon vanilla extract
3/4 cup Nutella
Muffin liners or cooking spray
Directions:
Preheat oven to 350°. Line muffin tins with liners or coat with cooking spray.
In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk. In a separate bowl, combine banana, yogurt and vanilla.
Beat sugar and butter with a mixer on medium speed until light and fluffy and well blended, about 1 minute. Add the eggs, 1 at a time, beating well after each addition. Add banana mixture and beat until blended. Add flour mixture and beat at low speed just until moist.
Fill muffin tins about 1/4 of the way full with the batter. Place 1 teaspoon of Nutella in the center of each muffin. Fill muffin tins with remaining batter. They should be about 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks – but remember – these are best enjoyed warm!
Yield: 12 muffins

[Apple]

TheCropChick
Message #135
09/25/10 12:48 PM

Nutella ™ Cheesecake

FROM ALL RECIPIES.COM (you can actually go to the site and make the recipie as small or as big as you want--servings!)

Ingredients
allrecipes.com/Recipe/Nutella--Cheesecake/Detail.aspx
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 (13 ounce) jar chocolate hazelnut spread (nutella)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Directions
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

[Apple]

TheCropChick
Message #137
09/25/10 12:51 PM

Hazelnut Cups

allrecipes.com/Recipe/Hazelnut-Cups/Detail.aspx
Ingredients

Chocolate Shells:
1 1/4 cups bittersweet chocolate chips
1 teaspoon vegetable oil

Filling:
1 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons coffee flavored liqueur (such as Kahlua®)
2 teaspoons white sugar
1/2 cup chocolate-hazelnut spread (such as Nutella®)

Garnish:
1/2 cup heavy cream
1 teaspoon white sugar
2 tablespoons chopped hazelnuts, for garnish
24 chocolate-covered coffee beans

Directions
Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

[Apple]

TheCropChick
Message #138
09/25/10 12:53 PM

Hazelnut Truffle Cupcakes

allrecipes.com/Recipe/Hazelnut-Truffle-Cupcakes/Detail.aspx

Ingredients
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
3/4 cup milk
1/4 cup hazelnut liqueur
1 teaspoon vanilla extract
1 cup butter
1 1/2 cups white sugar
3 eggs
24 chocolate-hazelnut truffles (such as Ferrero Rocher®)
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
1/4 cup chopped hazelnuts

Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.