Nutella

Heyoo xo`

Nutella.

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Every chocolate lover’s dream. A jar of creamy, nutty, sweet, yummy deliciousness.

But, other than other than putting it on your toast, which is a great breakfast treat in itself…

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What else can you do with Nutella?

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For a lighter dose of chocolate, try making a Nutella crepe.

The Parisian creation of Crepes continues to please the world with their thin, fluffy base.

But the best part of crepes is the inside.

Instead of having your crepe with ham and cheese (which is definitely delicious too), why not try a sweeter, more chocolately essence with a Nutella, hazelnut, ice cream delight crepe?

Sweet Nutella Crepe

2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter, plus more for pan

Place all the ingredients in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth.

Add the flour and sugar and whisk to combine, and whisk in 2 tablespoons of the melted butter.

Then strain the batter into another bowl, and cover this bowl with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan–swirl the pan so that the batter evenly and thinly coats the bottom.

Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.

Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray, cover with aluminum foil until ready to serve.

(NOTE: They taste best right out of the pan, so don’t let them sit too long)

To serve: Spread each crêpe with Nutella and warm chocolate sauce. Make sure you aren’t stingy with the filling, be generous  – in this case less is NOT more!  Getting the right balance between the texture of a lightly crisp but still soft crepe and some smooth Nutella is the key to a perfect dessert! Now fold in half, then into fourths, like a napkin. Dust with powdered sugar and serve warm, with a side scoop of vanilla ice cream or even whipped cream.

Great for any family dinner or party dessert!

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Turn this Italian dish into a chocolatey home-made dessert!

Nutella Pizza

Pizza Dough

1/2 cup very warm water
2 teaspoons yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes.

Mix the flour and salt in a food processor, and later blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms.

Turn the dough out onto lightly floured surface and knead until smooth, for about 1 minute.

Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm area until the dough doubles in volume. This could take about 1 hour.

Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Nutella Pizza

1 pound homemade pizza dough or purchased pizza dough
2 teaspoons butter, melted
1/4 cup  Nutella

Optional:

Handful of white Chocolate Chips, Milk Chocolate Chips, Dark Chocolate Chips, Jelly Beans, Gummy Bears, Candies, Hazelnuts, M&Ms, and other yummy treats! Be creative!

Position the oven rack on the bottom of the oven and preheat to 450 degrees F. Line a heavy largebaking sheet with parchment paper.

Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough, and brush it with butter.

Bake until the crust is crisp and pale golden brown, about 20 minutes.

Immediately spread the chocolate-hazelnut spread over the pizza and bake just until the chocolate begins to melt, about 1 minute.

Now sprinkle the toppings over the pizza. Cut into wedges and enjoy!

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Nutella doesn’t have do be eaten nice and warm, when its snowing outside.

On a hot summer’s day, imagine you are an Italian Gelato Maker on the cobbled streets of Florence, and try making some Nutella ice cream at a perfect creamy consistency without eggs or cooking!

Nutella Ice Cream

¾ cup milk

1/2 cup organic heavy whipping cream

¼ cup granulated sugar

5 tablespoons Nutella

Pinch of salt

3 tbsp cocoa powder if your feeling brave

½ teaspoon vanilla extract

Put all the ingredients in a blender and blend on a low speed until combined – around 15 seconds.

Pour into a container for your electric ice cream maker (sorry if you don’t have one – read below) and process until frozen, following the manufacturer’s instructions for your machine.

You may chill the mixture before processing if you like, but it is not necessary.

Eat immediately (it will be a soft-serve consistency, or scoop into a container and freeze for several hours to harden it further.

Nutella Ice Cream

Note:
Lazy? Add all the ingredients to your ice cream maker (skip the blender step). You might have to stir it a while it churns, to distribute the blobs of Nutella, but you’ll emerge with a chocolate-speckled version that is kind of like chocolate chip ice cream.
Want an even more luxurious version? Switch the cream amount for the milk amount. So, use 3/4 cup cream and 1/2 cup milk. It works! It will be twice as creamy and rich, with the Nutella flavor every bit as good.
Don’t have an ice cream maker? Have no fear! Instead of using normal milk, use condensed milk and do the following:

Whip the heavy cream until soft peaks form, and mix the rest of ingredients in with the cream. Pour into an airtight container and let it freeze for at least 6 hours before serving. That’s it! Easy peasy lemon squeasy!

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I’m a bit spoilt when it comes to Macarons (yes, i spell it the French way), which you will come to know about in my future post ‘Ladurée vs. Pierre Hermé’.

Also, I always fail to make Macarons my self.

So, i’m just going to post a really hard, confusing recipe (but its one of the easiest out there, honest) on how to make delicious Nutella macaroons, and when you master them, you can send me a batch. 🙂

Nutella Macarons

1 cup confectioners’ sugar
3/4 cup almond flour
2 tablespoons cocoa
2 egg whites, warmed to room temp
1/8 teaspoon cream of tartar (pinch)
1/4 cup granulated sugar
1/2 cup heavy cream
1 ounce semisweet chocolate
4 -5 tablespoons Nutella

Prepare your baking sheets by lining them with parchment paper, and start by combining confectioners sugar, almond flour, and cocoa in a food processor.

Set the dry mixture aside and whisk egg whites until they start to get foamy. Add cream of tartar and whisk until soft peaks form. Reduce speed and add granulated sugar, and once its mixed in, increase speed and beat until stiff peaks form (about 3 minutes).

Sift the flour mixture into the egg whites, and fold the mixture until it is smooth.

Transfer the mixture into a piping bag fitted with a large round tip, and pipe the macaron mixture onto the prepared baking sheet about an inch in between each one.

Let it sit about 30 minutes or until you can gently touch the top and it won’t stick to you finger. Meanwhile preheat oven to 325 degrees.

When they don’t stick to your finger pop them in the oven for about 10 minutes.

Take them out and let them cool while you prepare the filling.

For the filling pour the heavy cream in a small saucepan over medium heat, and heat until it simmers.

Place the chocolate and Nutella in a heat safe bowl, and add the heavy cream. Wait a minute or so and then whisk the mixture until everything is melted.

Place in the refrigerator for 20-30 minutes for it to stiffen up.

Once the macarons are ready to be assembled, take out the ganache and beat it on high until it changes to a lighter color.

Put the macarons together by scooping the ganache on the tip of a teaspoon and placing in the center of one macaron. Take the second macaron and gently press the two together until the ganache comes out to the edge.

Store in the refrigerator, and let them sit on counter for about 10-15 minutes before serving. Enjoy!

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Not only do i love Nutella, but I also love peanut butter. So, why not put them together?

Nutella and Peanut Butter Cookies

1/2 cup brown sugar
1/2 cup white sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 tsp vanilla
1 egg
1 & 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/3 cup Nutella

In the bowl of an electric mixer, add both sugars, peanut butter, butter, vanilla and egg and mix until smooth and creamy.

In a separate small bowl whisk together the flour, salt and baking soda.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.  Add the Nutella and using a knife swirl it into the batter.

Refrigerate for 15 minutes. While it’s in the refrigerator, preheat your oven to 350 and spray 2 cookie sheets with cooking spray.

When the dough is done chilling, scoop about a 1/4 cup of dough out and roll it into a ball and place on cookie sheet (no more than 12 on a cookie sheet).  With a fork, press down gently on each cookie to flatten it a bit and to give it the cookies a nice pattern on top.

Bake for 12-15 minutes. Add Nutella as icing, and enjoy!

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There are hundreds of other things you could do with Nutella. Be creative! You could make french toast, a Nutella smoothie, a Nutella and Oreo cake, a Nutella popsicle, some choco-coated popcorn, or even dip your fruit into the ‘breakfast spread’.

And the good thing is… Whatever you do, it’ll be yummy!

xo`

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