chewy nutella crinkles

Chewy Nutella Crinkles

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts, divided
Sifted confectioners sugar

Stir together flour, baking powder and salt in a medium bowl; set aside.

Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined. Add sugar; beat on medium speed until fluffy. Add vanilla extract and eggs; beat just until combined.

Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined. Use a spoon to stir in 1/2 cup chopped hazelnuts. Cover and chill for several hours or until firm.

Preheat oven to 375 degrees F.

Shape the dough into 1- or 1 1/2-inch balls. Roll the balls in finely chopped hazelnuts, then roll in confectioners sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)

Bake for 8 to 10 minutes or until surface is cracked and cookies are set. Cool cookies on a wire rack.

Makes about 6 dozen.

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gianduia brownies

Gianduia Brownies

Source: Gourmet - February 1998

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate
    (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella*
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup granualted sugar
2 large eggs

*available at specialty foods shops and many supermarkets

Preheat oven to 350?F and butter and flour a 9-inch square baking pan, knocking out excess flour.

Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).

Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.

While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.

Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Makes 16 brownies.

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knuckle sandwich

Knuckle Sandwich

This is a great recipe using Nutella!!!

Source: The Surreal Gourmet

2 tablespoons butter
2 pears, sliced into 3/16-inch slices, core removed
4 slices store-bought pound cake (sliced like conventional sandwich bread)
4 tablespoons Nutella
1/3 cup whole hazelnuts, toasted with skins off

In a saut? pan over medium heat, melt butter and saut? pear slices for approximately 3 minutes per side, or until they begin to brown.

In a toaster, toast 4 pound cake slices.Take 2 toasted pound cake slices, smear with Nutella, sprinkle generously with hazelnuts, Top with pear slices and cover with second slice of pound cake. Cut each knuckle sandwich into 4 pieces on the diagonal and crunch away.

Yield: 4

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nutella filled cardamom crepes

Nutella Filled Cardamom Crepes

2/3 cup all-purpose flour
2 eggs
1 cup milk
3 tablespoons butter, at room temperature
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cardamon

Whip the eggs, butter and milk together to get some air into the batter, then add the dry ingredients. Mix well and let sit for a minute.

Use a crepe pan to cook crepes, or just swirl it around in a nonstick pan so it is thin enough. Fill with Nutella and roll up.

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nutella muffins

Nutella Muffins

2 cups bran
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts or pecans (optional)
1/2 cup golden syrup (light corn syrup)
1 egg
1 cup milk
1/4 cup Nutella

Preheat the oven to 390 degrees F (200 degrees C). Grease a muffin tin or place paper muffin cups.

Pour the bran into a large bowl and sift in the flour, baking powder and baking soda. Add the the walnuts or pecans and lightly mix through with your fingers.

Heat the golden syrup in a small bowl in the microwave until it is quite runny. Add the milk and egg to the syrup and beat together. Add to the dry ingredients in the large bowl and stir together carefully but quickly, stopping before it all looks properly mixed. Do not to overmix or the muffins will look and feel like hockey pucks. Half fill each muffin mold with the mixtures. Using a wet teaspoon make small holes in the top of each muffin. Carefully spoon a teaspoon of Nutella into each hole and cover the filling in each muffin completely with the remaining muffin mixture. Bake for 10 to 15 minutes, until the muffins spring back when lightly pressed.

Makes 12 muffins.

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nutella ice cream cups

Nutella Ice Cream Cups

1 pint chocolate ice cream, softened until
    spreadable but not melted
1 cup Nutella
2 pints coffee ice cream, softened until
    spreadable but not melted
8 whole toasted peeled hazelnuts

Have ready 8 (5 to 6 ounce capacity) ramekins. Spread 1/4 cup chocolate ice cream onto the bottom of each ramekin. Drizzle 2 teaspoons Nutella evenly over the chocolate ice cream. Spread 1/2 cup coffee ice cream into each ramekin. Smooth the top. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes.

Removing only 4 ramekins from the freezer at a time, spread a smooth layer of Nutella over the coffee ice cream. Place a hazelnut in the center of each filled ramekin. Freeze the ramekins just until the topping is firm, about 15 minutes.

Serve.

To freeze ahead: Wrap each ramekin tightly with plastic wrap. Gently press heavy aluminum foil around each ramekin. Label with date and contents. Freeze up to 2 weeks. To serve: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly.

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orange cake with chocolate frosting

Orange Cake with Chocolate Frosting

2 cups granulated sugar
1 cup butter
3 1/2 cups cake flour
1 cup milk
6 egg yolks
1 1/2 teaspoons baking powder
2 teaspoons orange or vanilla extract
1/8 teaspoon salt
1 shot Grand Marnier
1/2 cup orange peel
1 jar Nutella
1 cup finely chopped walnuts

Preheat oven 350 degrees F.

Mix everything slowly for 4 minutes and pour into a Bundt pan. Bake for 45 to 50 minutes until a wooden pick inserted in the center comes out clean. Cool cake in pan 10 minutes, then remove from pan and cool completely.

Sprinkle some chocolate chips on top.

When the cake is cooled, spread the Nutella chocolate over cake and sprinkle with walnuts.

Nobody will believe in you unless you believe in yourself. — Liberace

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nutella linzer cookies

Nutella Linzer Cookies

Source: Nutella recipe pamphlet

Cookie Dough
2 cups blanched hazelnuts, toasted and cooled (see instructions)
1/4 cup cornstarch
1/2 teaspoon salt
2 large eggs
6 tablespoons Nutella

Filling
1/2 cup Nutella
1/2 cup raspberry jam
1/3 cup confectioners sugar (optional)

Grind the hazelnuts, cornstarch and salt in a food processor for 30 seconds or until finely ground. Add the eggs and 6 tablespoons Nutella and pulse until the mixture comes together. Pat the dough into a circle, wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Divide the dough in half and roll out each piece between 2 sheets of parchment or wax paper to 1/4-inch thickness (or 8 x 10 inches). Using a 2-inch fluted cookie cutter, cut out 12 cookies per piece. On one baking sheet, using a 1-inch cookie cutter, cut into the center of each cookie and remove that cutout leaving a hole for the jam. Transfer the cookies to a fresh parchment paper or aluminum foil-lined baking sheet and bake for 8 minutes. Cool on a rack.

Spread the cookies without the holes (these are the bottoms) with 1 teaspoon of Nutella, then 1 teaspoon raspberry jam. Sift confectioners sugar over the cookies with the holes and place them on top of the bottoms, creating 12 delicious sandwich cookies.

* To toast the hazelnuts, preheat the oven to 325 degrees F. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Allow the nuts to cool completely before handling.

Makes 12 servings.

Public confidence in the integrity of the Government is indispensable to faith in democracy and when we lose faith in the system, we have lost faith in everything we fight and spend for. — Adlai E. Jr. Stevenson

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chocolaty strawberry finger crepes

Chocolaty Strawberry Finger Crepes

1 1/4 cups milk
2 whole eggs
1/2 cup plus 2 tablespoons strawberry preserves, divided
1 cup all-purpose flour, sifted
2 tablespoons unsalted butter, melted
Nonstick cooking spray
1 cup Nutella
2 tablespoons confectioners sugar
Whipped cream (optional)
Sliced strawberries (optional)

For the batter, pur?e milk, eggs and 2 tablespoons straw- berry preserves in food processor until smooth. Add flour and melted butter. Pulse slightly until completely blended. Do not over-mix. Refrigerate 1 hour.

Spray crepe pan (or 9-inch nonstick frying pan) with nonstick cooking spray and warm over medium heat. When pan is hot, pour 1/4 cup batter in pan, maneuvering to spread batter to cover bottom. Once mixture sets on top, carefully flip crepe to cook other side. Flip cr?pe onto plate lined with parchment or wax paper. Repeat until batter is gone, separating each cr?pe with paper.

Spread each cr?pe with 1 tablespoon hazelnut spread and 1/2 tablespoon strawberry preserves. Roll up tightly and dust with confectioners sugar.

Serve with whipped cream and fresh, sliced strawberries, if desired.

Servings: 12
Serving size: 2 crepes

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