Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

World Nutella Day 2/5

Posted by on Feb. 5, 2014 at 2:15 PM
  • 14 Replies

                   

Today is the 8th Annual World Nutella Day! Do you like nutella? If so, do you have any recipes to share using it? 

by on Feb. 5, 2014 at 2:15 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
michiganmom116
by on Feb. 5, 2014 at 2:17 PM

I hate Nutella  LOL  Just can't do it.

terri76
by Gold Member on Feb. 5, 2014 at 3:32 PM
I do not hate it.. But do not have it very often. I do not have any recipes.
MamaMandee
by Mandee on Feb. 5, 2014 at 4:18 PM

       

    Nutella Swirl Muffins recipe adapted from Kirbie's Cravings

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour (or 210 grams gluten free flour blend)
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
3/4 cup fat free milk1 teaspoon vanilla extract
1/4 cup {heaping}Nutella

Preheat oven to 350F. Line muffin pan with baking cups and set aside.

In a large bowl, whisk together sugar and egg until combined. 
Add in flour, baking powder, salt and nutmeg, mixing to incorporate into a batter.
Add in vegetable oil, milk and vanilla extract.

Fill each muffin cup about 2/3 full with batter. 
Add a teaspoon of Nutella to each muffin cup and using a knife, swirl it around a few times  to stir in.
Bake muffins in preheated oven for 15-17 minutes or until center comes out clean when checked with a toothpick. Allow muffins to cool before serving.

makes 15-18 standard muffins

MamaMandee
by Mandee on Feb. 5, 2014 at 4:19 PM

             

Nutella No-Bake Cookies

2 cup sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup margarine
1 tsp vanilla
pinch of salt
1/4 cup peanut butter
1/4 cup Nutella
3 cup quick oats

Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. 

Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. 

Drop by teaspoon on wax paper and cool. Refrigerate.

MamaMandee
by Mandee on Feb. 5, 2014 at 4:21 PM

Homemade Nutella

The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.

MamaMandee
by Mandee on Feb. 5, 2014 at 4:23 PM

 

http://chef-n-training.blogspot.com/2011/10/nutella-puppy-chow.html

 

Nutella Puppy Chow
recipe from: Healthy Tasty Chow
  • 1/2 cup butter
  • 1 cup Nutella
  • 3/4 cup chocolate chips (use semi-sweet or dark, milk would be far too sweet and you’d lose the chocolate flavor)
  • 3/4 cup white chocolate chips
  • 2/3 cup hazelnuts
  • 13 cups (more or less) or one 12oz box of hearty wheat/corn/rice cereal like Crispix or Chex – try to find a hearty version so it doesn’t break down when stirring
  • 3 cups powdered sugar
In a 350 degree preheated oven, roast hazelnuts until fragrant and light brown, about 8 minutes
Allow to cool and remove as much of the skin as you can with a towel
Grind up hazelnuts finely in a food processor
Put the cereal in a large bowl and set aside.
In a pan over medium-low heat, melt butter, chocolate, and white chocolate, stirring constantly.
When all is melted, remove from heat and add Nutella and stir until mixed in, then add hazelnuts and stir well.
Slowly pour over cereal.
Stir with your hands! (make sure they are clean first!) It is MUCH easier than with a spoon.  It may take some time since the the batter is thick.
Dump into a gallon size zip-lock bag and pour in powdered sugar. Start out with a little and add more as needed.  You don't want them TOO coated with powdered sugar because they will end up tasting to sweet. Zip up the back and shake it until they are coated.

Enjoy!
MamaMandee
by Mandee on Feb. 5, 2014 at 4:24 PM

For the black bottom
3/4 cup (3-3/4 oz.) finely ground chocolate cookies (I use Nabisco® Famous® Chocolate Wafers)
2 Tbs. (1 oz.) unsalted butter, melted

For the cheesecake
2 packages (8 oz. each) cream cheese, softened
2/3 cup (4-5/8 oz.) granulated sugar
1-1/2 tsp. pure vanilla extract
Pinch of table salt
2 large eggs, at room temperature
1 cup (10 oz.) Nutella


Make the black bottom

Line 12 regular-sized (2-3/4-inch diameter) muffin cups with foil liners (paper ones won’t work here) and lightly grease the bottom and sides.

Put the cookie crumbs and butter in a small bowl and mix with a fork until the crumbs are evenly moistened.

Portion the crumbs evenly among the foil liners (1 firmly packed tablespoon in each). If you have a tart tamper, this is a great time to use it. If not, tear off a piece of plastic wrap, place it over the crumbs, and use your fingers to press firmly to make a compact layer. Slide the tin into the refrigerator while you make the filling. (This helps keep the crumbs on the bottom when you are swirling the batters together.)

Make the cheesecake

Position an oven rack in the center of the oven and heat the oven to 300°F. Put the cream cheese in a large bowl and beat with an electric mixer fitted with the paddle attachment on medium high until very smooth and fluffy, about 2 minutes. Add the sugar, vanilla, and salt. Continue beating until well blended and smooth, scraping down the sides of the bowl frequently; there should be no lumps. Add the eggs, one at a time, beating on medium speed until just blended. Once the eggs have been added to the batter, it’s important to mix thoroughly without overbeating or the cheesecake will puff and crack during baking.

Scoop out 1 cup of the vanilla batter and set aside. Add the Nutella to the remaining batter and stir until well blended. Portion the Nutella batter evenly among the prepared muffin cups (about 4 Tbs. per cup). Next, portion the vanilla batter evenly among the cups (about 1 Tbs. in each). The cups should be completely filled.

Drag and fold the tip of a wooden skewer, toothpick, or paring knife through the two batters in a swirled pattern. There should still be solid streaks of each batter visible, and the cups should be filled to the brim. Tap the muffin tin on the counter to settle the batters. Bake until the centers barely jiggle when the pan is nudged, 20 to 22 minutes. Set the muffin tin on a rack and let cool completely. Cover and refrigerate until very cold, at least 6 hours.

MamaMandee
by Mandee on Feb. 5, 2014 at 4:26 PM

Nutella filled donut holes

Ingredients:

2 quarts oil for deep frying
1 (10 ounce) can refrigerated Pillsbury Grands biscuit dough (honey preferred)
1 cup sugar
Nutella for filling

Directions:

1. Pour oil into pan deep enough for frying. Turn stove to medium heat.
2. Divide each precut biscuit dough into thirds. Take one third piece and flatten dough. Put a 1/2 tsp of Nutella in the middle. Fold up dough, seal and roll into a ball. Gently place into fryer. Fry for about 2-3 minutes, turning over so that all sides are a golden brown. Repeat with remaining dough. After donuts have cooled, roll in bowl of sugar before serving.

Lauren486
by Lauren on Feb. 5, 2014 at 5:44 PM

It's newrly 11 PM, yet I'm thinking of making these now for a surprise for the kids tomorrow..

Quoting MamaMandee:

       

    Nutella Swirl Muffins recipe adapted from Kirbie's Cravings

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour (or 210 grams gluten free flour blend)
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
3/4 cup fat free milk1 teaspoon vanilla extract
1/4 cup {heaping}Nutella

Preheat oven to 350F. Line muffin pan with baking cups and set aside.

In a large bowl, whisk together sugar and egg until combined. 
Add in flour, baking powder, salt and nutmeg, mixing to incorporate into a batter.
Add in vegetable oil, milk and vanilla extract.

Fill each muffin cup about 2/3 full with batter. 
Add a teaspoon of Nutella to each muffin cup and using a knife, swirl it around a few times  to stir in.
Bake muffins in preheated oven for 15-17 minutes or until center comes out clean when checked with a toothpick. Allow muffins to cool before serving.

makes 15-18 standard muffins


Lauren486
by Lauren on Feb. 5, 2014 at 5:46 PM

I do like Nutella, but everyone knows it is best enjoyed off a spoon!  

Now I feel a tiny bit less guilty about the spoonful I had after lunch... 

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)