Nutella

[classicHSmom]

What's your favorite way to eat Nutella - other than straight out of the jar (figured that one out on my own ;))?

[Heather in Neverland]

On ritz crackers!!!!

[Truscifi]

On a banana. Ds prefers peanut butter and nutella sandwiches.

[mktkcb]

currently? spread on saltines, or dipped out of the jar with whole wheat/honey pretzel rods. When I crave it, there is nothing that will substitute :o).

[Mrs Mungo]

On a croissant

In a crepe...with or without banana

In dessert ravioli

[nrg]

Peanut butter cookie Nutella sandwiches, with ice cream.

[nrg]

As a dip for apples.

[Alte Veste Academy]

I like it best on a toasted piece of seedy whole-grain bread. However, when using it for medicinal purposes, the spoon simply can't be beat. Also, stealth improves the flavor. :D

[Kate CA]

A friend of mine uses it in s'mores when they camp. I thought that was a really clever idea. :D

[ThatCyndiGirl]

With Bacon.

 

While in full-tilt PMS nothing beats a bacon nutella sandwhich. :drool5:

[mandymom]

When I visited Taiwan they had this thick toast made out of steamed bread that had chocolate spread on it and then was broiled.

 

Nutella on Texas Toast broiled in a toaster oven is the closest I can get to what we had there. It's not nearly as good, but it's my favorite way to eat Nutella.

 

My kids like it with marshmallow cream spread between two graham crackers. Instant s'mores :001_smile:

[Negin]

With Bacon.

While in full-tilt PMS nothing beats a bacon nutella sandwhich.

:iagree: :iagree: :iagree:

 

Some recipes to share:

 

 

NUTELLA STUFFED FRENCH TOAST - this is sooo good

Serves 4

 

8 slices bread

4 eggs

1/2 cup heavy cream

1/4 cup powdered sugar

8 Tbsp Nutella

 

Preheat a nonstick skillet over medium low heat.

In a bowl whisk together the eggs, cream, and powdered sugar.

Take 4 slices of the bread and spread 2 Tbsp of Nutella on each one. Sandwich together.

Place each piece of Nutella filled bread into the egg mixture and soak for about 30 seconds on each side.

In a large skillet: heat the butter on medium until very hot, but be careful not to over brown.

Cook each piece of egg soaked bread in the butter (about 2-3 minutes on each side) until browned and crisped. Be sure to cook on the edges also.

Remove to your serving plate, sprinkle with powdered sugar and garnish with fruit. Serve immediately.

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DECADENT NUTELLA WAFFLES

Serves 4-6

 

3/4 cup melted butter or margarine

4 eggs (room temperature)

1 1/2 cups flour

3/4 tsp salt

2 tsp. baking powder

1 tbsp sugar

3/4 cup sour cream

3/4 cup milk

1/2 tbsp oil

1 tsp vanilla

4-5 heaping tablespoons Nutella

 

Bring eggs to room temperature and separate. Beat the whites until stiff like whipped cream.

Melt the butter and set aside.

Mix flour, salt, sugar, and baking powder in a separate bowl and set aside.

Mix sour cream, milk, vanilla, oil, and egg yolks

Mix in melted butter and Nutella and mix just until combined.

Do not over-mix.

Add dry ingredients to wet ingredients. Stir just until moistened. Do not worry about the small lumps in the batter. Do not beat the batter vigorously.

Gently fold in the beaten egg whites.

If you can, cover and chill overnight in a 8-cup glass bowl. The batter can be used right away, however.

Let the batter set for a few minutes before starting to cook the waffles, so it thickens just slightly and isn't as runny. The batter should be thick, yet easily pourable.

If it’s been in the fridge, take it out to bring it to room temperature as your waffle iron is preheating.

Use a vegetable oil and a basting brush or a paper towel and cover the surface of the waffle iron lightly. Preheat it.

Pour and drizzle batter into the waffle iron in a constantly moving stream Pour into the waffle iron and cook for 3 to 5 minutes or until the waffles are light brown. It’s important to make sure that you time the cooking phase. Five minutes seems to be the optimum cooking time. If you remove the waffle too soon, you end up with something the looks like a waffle but tastes more like a pancake. If the waffle is darker or lighter than you like, adjust the baking time by a half-minute if your iron is the type that has no "darkness" control. If it does, adjust the control a half-notch but keep baking for 5 minutes.

[Negin]

NUTELLA CHEESECAKE

2 (8 ounce) packages cream cheese, softened

1 (13 ounce) jar chocolate hazelnut spread (nutella)

1 teaspoon vanilla extract

1 egg

1 (9 inch) prepared graham cracker crust

 

In a large bowl, beat cream cheese and egg until smooth. Blend in Nutella and vanilla until no streaks remain. Pour into crust and bake at 350 for 30 minutes. Refrigerate overnight before serving. The longer it sits in the fridge, the better it gets.

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NUTELLA RICE KRISPIES TREATS

 

Treats:

6 cups Rice Krispies (or 3 cups Rice Krispies and 3 cups Chocolate Puffed Rice)

1 bag (10.5-oz) miniature marshmallows

¼ cup (2 ounces) unsalted butter

generous 1 cup Nutella

 

Topping:

1 cup Nutella

1 1/2 cups chopped chocolate

1 Tbs trans-fat free shortening

 

Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Add the Nutella and stir until combined. Pour the melted marshmallow mixture over the cereal stirring well to evenly coat the cereal. Pour into the prepared pan and use a small buttered piece of waxed paper or the back of a spoon sprayed with cooking spray to press evenly into pan.

 

In a small sauce pan melt the remaining 1 cup of Nutella, shortening and chopped chocolate over medium/medium low heat. When the chocolate has melted and the mixture is smooth, pour over the cereal mixture. Gently spread the chocolate topping evenly across the top of the krispies.

Allow the chocolate to set, then cut into squares and serve.

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NUTELLA CHOCOLATE FUDGE BROWNIES

Here's a few tips. I make my own brownies using a recipe that was used for many years in our bakery. It's a simple, but fudgy Chocolate Fudge Brownie Recipe. Swirl Nutella in the batter, along with a handful of Ghirardelli Milk Chocolate Chips. When the brownies come out of the oven, let them cool down in the pan for about 15 minutes. While the brownies are still warm, spread as much Nutella over the top as you dare. Half a jar, a whole jar, it's totally up to you and your Nutella cravings! Decorate the brownies any way you like with chopped nuts, chocolate chips, chocolate jimmies or white chocolate drizzle!

If you're totally lazy and pressed for time, you can skip all the ingredients and use a store bought boxed brownie mix. Add all the goodies you like, bake, spread, decorate and eat! Easy-Peasy! Grab a cold glass of milk. You're gonna need it!

 

4 - one ounce squares unsweetened chocolate

1 cup butter (2 sticks)

2 1/2 cups sugar

4 large eggs

1 Tablespoons pure vanilla

1/8 teaspoon salt

1 cup unbleached white flour

1 cup chopped nuts and/or chocolate chips, optional

1/2 - 1 whole jar of Nutella

Preheat oven to 350 degrees F.

Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.

Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.

Using a wooden spoon or spatula, add sugar and stir until well mixed.

Add eggs, vanilla and salt and beat well with a wooden spoon.

Fold in flour and mix just until smooth. Do not overmix. This is also the time to fold in chopped nuts & chocolate chips.

Pour into prepared pan.

Bake at 350 degrees for 30-40 minutes or until knife comes out clean.

Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.

Sprinkle with more nuts, chips sprinkles or whatever else you like!

Cool completely before cutting into squares.

Yields from 16-24 servings depending on size.

[Negin]

NUTELLA AND VANILLA CUPCAKE WITH NUTELLA BUTTERCREAM

If you’re a Nutella lover, then this is the cupcake for you! They’re really easy to make, and versatile, too. You can mix it up with different kinds of wafer cookies in the center, or even different kinds of cake. Maybe chocolate? Or hazlenut? Or even NUTELLA? Possibilities = endless. This will make anywhere from 18-24 cupcakes, depending on how much batter you put in each tin, really. I fill ‘em as close to top as I can without making them overflow while baking. You might play it safer. And that’s okay.

 

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter, room temperature

1 1/2 c. granulated sugar

3 eggs

2 t. vanilla

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/3 c. whole milk

2 1/2 c. all-purpose flour

24 bite-sized chocolate wafer cookies

a jar of Nutella

 

For the buttercream and topping you’ll need:

2 sticks unsalted butter, room temperature

2 c. powdered sugar

2 t. vanilla

3/4 c. Nutella (or more, if you’d like, don’t be afraid to go your own way with it)

 

Pre-heat the oven to 350 degrees (F).

Cream together the butter and sugar for the cupcakes, until fluffy. Add in the eggs, one at a time, and then the vanilla, baking powder, baking soda, and salt. Stop the mixer to scrape down the sides of the bowl to make sure everything is gettin’ all mixed up real nice. It should be creamy and fairly smooth.

Add in the flour and the milk, a 1/2 cup at a time, alternating between the two. Once all combined, whip for a good 45 seconds to get everything all mixed and aerated. Scoop a heaping tablespoon of batter into paper-lined cupcake tins. Place a wafer (or two, if there’s room—if you’re gonna do it, might as well do it right) in each tin, and then top them with a heaping teaspoon of Nuttela. Scoop another heaping tablespoon of cupcake batter on top of that, smoothing it over the top and down around the edges of the wafer cookies. The tins should be about 3/4 of the way full, maybe a smidge more. (By the way, don’t work with the batter too much while smoothing it over the Nutella because you don’t want to mix it in. You want there to be a gooey chocolatey blob of it in the middle of the cupcake. Trust me.)

Bake for about 24 minutes, until the cake sets and the tops and edges of the cupcakes turn golden brown.

Allow to cool, then make the frosting!

Cream together the butter and the Nutella until well combined. It helps when both ingredients are at room temperature, because they blend better and there are less lumps. Then add the vanilla, and then the powdered sugar, a half cup at a time, until it’s all mixed in. Give it a taste and add more sugar or Nutella if necessary.

Sprinkle the cupcakes with some chopped up toasted hazelnuts.

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NUTELLA SWIRL POUND CAKE

1 1/2 cups all-purpose flour, plus more for dusting

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 1/4 cups sugar

One 13-ounce jar Nutella

 

Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

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DEVIL’S FOOD NUTELLA CAKE

1 Devil’s Food cake mix (plus ingredients listed on box)

1-14 oz can sweetened condensed milk

1-13 oz jar of Nutella

1-8 oz tub of Cool Whip

2 chocolate & hazelnut candy bars (I used Lindt)

 

Follow the directions on the back of the cake mix, but only use HALF of the oil called for. This will make the cake more dense and avoid a soggy cake after the addition of the SCM and Nutella. Let cake cool completely. Poke holes over the entire cake with a chopstick or the end of a wooden spoon. Be sure not to poke all the way through the cake. (You can always make the devil’s food cake from scratch instead of using a boxed mix, just remember to reduce the oil!)

Add the SCM and Nutella to a small saucepan. Simmer on low heat while stirring until just blended. Pour mixture over the cake.

Crush one candy bar in a plastic bag with a mallet and sprinkle over cake. Let set for 30 mins (this lets the SCM and Nutella do their magic!). Freeze overnight.

Before serving, ice with Cool Whip, crush the second candy bar and sprinkle on top.

 

[merry gardens]

On a croissant, with a cup of cappuccino.

[Negin]

On a croissant, with a cup of cappuccino.

Yes. I could do with both right now. :D

[JFSinIL]

Kids here spread it on bagels.

[alisonf3]

Chocolate Hazelnut Mousse

 

1-1/2 cups whipping cream

1/2 cup Nutella spread

2 tbsp hot water (not boiling)

2 tsp instant espresso

Dash of Kahlua

 

- Dissolve instant espresso in hot water in a medium sized bowl

- Add the Nutella and Kahlua, beating until smooth

- In a mixer, whip the whipping cream until it forms stiff peaks

- Gently fold the nutella mixture into the whipped cream until the color is uniform

[ChristusG]

DD4 is the Nutella lover in our family. Her three favorite ways to eat it are: straight off the spoon, a Nutella sandwich, and dipping graham sticks in it.

[ereks mom]

On ritz crackers!!!!

 

Yep! :iagree:

[Chris in VA]

Negin, you are evil. :D

 

 

 

(Off to create something with one of the recipes!!)

[jennsmile]

I have seen it mixed with yougurt for a little lighter dip. But straight from the jar is my favorite. It is pretty good on a peanut butter sandwich.

[ChrissySC]

Pretzels

Vanilla Wafers

Saltine Crackers

Graham Crackers

[Sasharowan]

On toasted cinnamon bread. MMMM Dd loves it on Ritz crackers.

[SweetMissMagnolia]

oh man...warm toast--straight out of jar LOL---we've found those single serving nutella things with bread sticks YUM..we love nutella any way we can get it! ;)

[Negin]

Negin, you are evil. :D

:smilielol5:

Chris, I'm sorry. :tongue_smilie: :grouphug:

[ReneeK]

Thanks ladies its not even 6:00 AM and now I want my jar of Nutella- like now!