Category Archives: Nutella

Nutella Pop-Tarts

Despite the large number of desserts I’ve been posting lately, I’m not actually a big sweets eater.  Often when I make something sweet, I bring some to friends and neighbors, otherwise it’ll go bad at my house.  But that’s not always the case.

I took my daughter and her little BFF to a cupcake bakery in our town.  While I’m not one to get a big cupcake, I am one to get the chocolate hazelnut pop-tarts they offer!  They are amazing!  I think it is all in their crust, it’s buttery and flaky, oh so good!  I was telling my dad how wonderful they are and he found me a recipe for Nutella pop-tarts.  It’s basically a cheater recipe because it uses store-bought pie crust dough, so it isn’t quite as good as the local bakery.  But it’s still darn good!  These are so quick and easy, perfect for a last minute dessert or breakfast.  I’m going to try soon making my own dough, but for now these satisfy the craving nicely.

Nutella Pop-Tarts
Recipe from The Jelly Shot Test Kitchen

Ingredients:
1 package refrigerated rolled pie crust (in a box by the biscuits)
1 cup Nutella hazelnut spread
powdered sugar
milk
vanilla
sprinkles

Method:

  • Preheat oven to 425.
  • Unroll a pie crust and cut the rounded edges off, then cut into rectangles (a pizza cutter works well here).
  • Place a dollop of Nutella on half of the rectangles, then cover with the other rectangles.  Seal edges with your fingers, then crimp the edges with the tines of a fork.
  • Repeat process with the other pie crust.
  • Bake for 8-10 minutes, until turning golden.
  • Allow to cool completely, then make a glaze with powdered sugar, very little milk and a splash of vanilla.  Top with sprinkles.

Nutella Cinnamon Palmiers

Oh Nutella, how I love thee!! And I love my fab cuz Erica for introducing me to this amazing condiment many years ago.  I really love the stuff, it’s like bacon, it just always makes things better!

A few weeks ago I posted a recipe for pesto palmiers.  When I made them, I was thinking about how yummy it would be to do little bite size cinnamon roll palmiers.  For a nice brunch, perhaps.  When the MOMS Club I’m in decided to do a potluck brunch, I knew I had to try making them.  And why not add some Nutella in while I’m at it?!  It was fantastic.  The few that weren’t eaten at the meeting/brunch were pretty quickly devoured by my husband when he got home!  I have a feeling that they will be making frequent appearances!

Nutella Cinnamon Palmiers
Recipe a Cooking With Christen original

Ingredients:
1 sheet puff pastry, thawed
Nutella
1/2 cup packed light brown sugar
2 tsp cinnamon
pinch of salt
1 tbsp butter, melted
For the Icing:
powdered sugar
small amount of milk
a few drops of butter extract

Method:
In a small bowl, mix the sugar, cinnamon and melted butter until it’s a coarse mixture.  On a lightly floured surface, roll out the dough into a 12×12 square.  Spread a light layer of Nutella evenly over the dough, then sprinkle the cinnamon-sugar over the Nutella layer.  Lightly mark an indentation at the 3-inch mark, the 6-inch mark and the 9-inch mark.  Fold the top down to the three, then the six, then the nine.  Repeat with the bottom half.  (See Confections of a Foodie Bride for examples!)  Wrap in plastic wrap and place in the freezer until firm.

When its firm, preheat the oven to 375.  Make an egg wash with one egg beaten with a splash of water.  Cut the dough into 1/2 inch slices.  Place slices on a baking sheet topped with a silicone mat, brush lightly with the egg wash, and bake for 8 minutes.  Remove from oven, flip over and continue baking until light brown.

While they’re baking, make your icing.  Mix some powdered sugar with a small splash of milk and a few drops of butter extract.  Stir well, the mixture should be thin enough to stir easily, but thick enough to stick to the palmiers.

Allow the palmiers to cool for a few minutes on the baking sheet, then remove to a wire rack set over parchment paper.  Dip one side of the palmiers into the icing,then place icing side-up on the wire rack and allow any drips to fall onto the parchment paper.  Let the icing harden, then serve.

Nutella Cinnamon Palmiers

Peanut Butter & Banana Nutella Muffins

Bananas are one of my daughter’s favorite things to eat, and we bought a few too many last time and they were starting to get really ripe.  I was all set to make another batch of banana bread and that just seemed boring, I always make that.  I started looking and found something that sounded like pure heaven!  Peanut butter and banana Nutella muffins.  SOLD!  The best part is that they’re reasonably good for you!  Mine would have been a little better had I used the apple sauce instead of oil, but I was scared because apple sauce gives my baby girl diaper rash.  So I’ll type out the recipe with the apple sauce and you can choose to use it, or not.  But man oh man, these were some good muffins!  I’d even venture to say….the best muffin I ever ate!

Peanut Butter and Banana Nutella Muffins
Adapted from:  Proceed with Caution

Ingredients:
1.5 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup wheat germ
3/4 cup sugar
1/2 cup sour cream
1/2 cup oil or apple sauce
1/2 cup peanut butter (I used plain, she used chunky)
3 large eggs
1 tbsp vanilla
3 ripe bananas
Nutella

Method:

Preheat oven to 325.

In a medium mixing bowl, combine the flours, baking soda, salt, baking powder, cinnamon, nutmeg, wheat germ and sugar (all the dry ingredients, in other words!).

In the bowl of a stand mixer (or a large bowl if you use a hand mixer), combine the sour cream, oil/apple sauce, peanut butter, eggs, vanilla and bananas.  Mix until pretty smooth.  Slowly add in the dry ingredients until well combined.  Line muffin pan with paper cups.

Using an ice cream scoop, put 1/2-3/4 of  a scoop of batter into the cups.  Using a smaller scoop (I used a melon baller), scoop some Nutella onto the centers of the batter.  Add more batter to cover on top.  Bake 20-25 minutes or until turning golden.  Best served warm, you could microwave leftovers for a little bit to achieve the gooey filling.

Mine made 22 muffins.

Peanut Butter and Banana Nutella Muffin

Muffin with warm Nutella center, yum!

Too Easy Nutella Cinnamon Rolls

I was trying to think of something to make for someone I’m really close to that recently lost a loved one.  I thought of the homemade cinnamon rolls I made for Christmas, but that was way too time-intensive…and I only had a little while in which to make it.  So after trying to think of ways to make it easier, I came up with the perfect solution – puff pastry!  Love this stuff!!  And as you know, another love of mine is Nutella.  Why not combine stuff I love?  Results?  Fan-freaking-tastic!  I think I slightly overbaked them because they had a little crunch…but that’s not necessarily a bad thing!  They ALMOST tasted like classic cinnamon rolls…just with a hint of something “extra.”  If you’re looking for an easy way to pull off I guess you could call semi-homemade cinnamon rolls, here it is!

Nutella Cinnamon Rolls
Source:  moi!

Ingredients:

1 package puff pastry – thawed (best to leave it in the fridge overnight)
Nutella
1 cup packed brown sugar (I mixed half light and half dark)
1 tbsp cinnamon
pinch of salt
1.5 tbsp butter – melted
powdered sugar
milk
1/2 tsp vanilla
flour for rolling out dough

Method:

Preheat oven to 375.

In a bowl, combine brown sugar, cinnamon, salt and butter.  Mix well.

Unfold puff pastry dough onto a lightly floured surface.  Dust your rolling pin with flour and roll out to your desired thickness, you still want it somewhat thick, but try to get it in a nice even rectangle.  Spread a layer of Nutella over this, then sprinkle a generous layer of the sugar filling you made.  Gently begin to roll the long side, trying to keep it pretty firm.  Once you have a cylinder, gently press to make sure it’s firm.  Repeat process with other sheet of dough.  Using a sharp knife, cut each roll into 8 pieces.  Place in a greased casserole (not too close, allow them room to expand).  Bake about 20 minutes or until golden brown.

While that’s baking, make icing!  Pour a generous amount of powdered sugar (sorry I didn’t measure this part) into a bowl.  Add the vanilla and just a teaspoon of milk at a time.  Mix and continue adding milk until it’s a more liquid but not oozing consistency.  You’ve had cinnamon rolls before, you know what you’re looking for!

Once they’re out of the oven, drizzle the icing over them and enjoy!

Nutella Cinnamon Rolls

Nutella Won Tons

I’ve long since professed my love for all things Nutella.  I noticed my blog was getting a lot of hits for my orange nutella king cake, all coming from this one website.  I checked it out and it turns out today is World Nutella Day!  Well I can’t NOT make something delicious for this glorious day!  I perused the recipes they listed and the one for the Nutella Crisps caught my eye, so I went with that recipe. 

I tried to make it a little different by adding marshmallow cream.  Kind of going for a crispy s’mores feel.  Well apparently when the cream is heated in the fryer, it evaporates.  Because when I ate my won tons, there was no marshmallow in them.  But don’t fear, they still tasted fantastic.  So good, in fact that I will be making them for our Superbowl party!  I may try adding a little more marshmallow cream just to see if it works.  If not, then just Nutella filled ones are great!

Nutella Won Tons
Source:  Wade Chi Photography

Ingredients:
1 pkg won ton wrappers
1 jar Nutella chocolate hazelnut spread
1 jar marshmallow cream
1 egg, whisked
vegetable oil for frying
powdered sugar

Method:

Heat oil to 350 in a deep fryer.  While it’s heating, prepare your won tons.  Place a dollop of Nutella into the center of a wrapper and with a dollop of cream on top of the Nutella.  Brush lightly with the egg and fold into a triangle.  Repeat until you’ve made as many as you want.  Fry till golden and crisp, flipping halfway through.  Drain on paper towels, then dust with powdered sugar.

Nutella Won Tons

Orange Nutella King Cake

Well, as promised, I made another flavor king cake.  I LOVE Nutella, so much that I had it as the filling in our wedding cake.  Love it.  So I knew it would have to be one of the flavors in one of my king cakes.  I was just about to squeeze some lemon juice into the icing and thought about how I love the flavors of orange and chocolate.  So I put the lemon back and grabbed my bottle of orange extract.  End result?  Pure deliciousness!! 

Please note that this is a half recipe from the previous king cake recipe.  Didn’t want any of the delicious Nutella going to waste!  And for best results, I would use the dough recipe that I used for my  Blueberry Cream Cheese King Cake, it was much better!

Orange Nutella King Cake

Ingredients:
1 envelope rapid rise yeast
1/4 cup white granulated sugar
3/4 stick of butter, melted
1/2 cup warm milk
2 egg yolks
2 1/4 cup all-purpose flour
1 tsp salt
1/2 tsp nutmeg
1.5 tsp cinnamon
1/2 tsp vanilla
1/2 tsp lemon zest
vegetable oil
Nutella (chocolate hazlenut spread)
4 tsp milk
2 cups powdered sugar
1/4 – 1/2 tsp orange extract (according to taste)

Method:

In the bowl of stand mixer with a dough hook, combine the sugar and yeast.  Add the warm milk and melted butter and beat on low speed for one minute.  While running, add the egg yolks and beat for an additional minute at medium speed.  Add the flour, salt, nutmeg, cinnamon, vanilla and lemon zest and beat until incorporated and pulled from the sides of the bowl. 

Remove from the bowl, and using your hands, form into a ball.  Place into a bowl coated with vegetable oil, and roll the ball gently to coat all sides.  Cover with a towel and place in a warm, draft-free place for 2 hours or until doubled in size. 

Preheat oven to 350.

Once doubled, pat dough with your hands into a long rectangle.  Spread the Nutella on the bottom part, then fold the top part over and seal the ends and sides together.  Form into a cylinder, then form that into a circle and press the ends together.  Brush top with 2 tsp milk and bake until golden brown, about 25 minutes.  Cool completely on a wire rack.

Make the icing – mix the powdered sugar with just a little milk at a time, until it’s well mixed but thick.  Mix in the orange extract and spread on top of the cake.  Sprinkle colors of purple, green and yellow on top.

Orange Nutella King Cake

Orange Nutella King Cake (didn't rise well but sure tasted good!)

Nutella Stuffed Brioche French Toast

I’ve been a lover of Nutella for about five or six years now.  My cousin Erica first introduced me to this piece of heaven on New Years morning and I’ve been a fan ever since.  In fact, I love it so much that it starred as the filling for our wedding cake!  For those that are not familiar with it, Nutella is a chocolate hazelnut spread that is fantastic on just about anything.  Seriously, you could spread it on a piece of wood and I’d probably think it looked delicious!  Which is why when I came across this recipe on Nook & Pantry’s blog, it was a must have!

Nutella Stuffed Brioche French Toast

Ingredients:

Slices of stale brioche loaf – I couldn’t find this so I used brioche rolls from the bakery section of Kroger

1 egg

3/4 cup milk

1 TBSP butter, melted plus more for frying

1 TBSP sugar

2 tsp vanilla

pinch of salt

Nutella Spread

Method:

Spread a light layer of Nutella on half of the bread slices, and make a sandwich using them and the other half of the slices.  Combine the rest of the ingredients in a bowl and whisk together. 

Melt butter in a nonstick skillet over medium heat.  Dip the sandwiches in the batter on each side then place in the skillet.  Cook till golden brown on each side.  Serve sprinkled with powdered sugar.

Nutella Stuffed Brioche FT 005

Nutella Stuffed Brioche French Toast

 

 

 

 

 

The Verdict:  Holy Wonderfulness!!  This had just a hint of  Nutella combined with an almost custard like texture topped off with the crispness of the fried bread.  I had to use brioche rolls instead of a loaf, since it’s all that was available at my local supermarket.  I plan on getting a stand mixer with a dough hook soon and when I do, I will be able to make my own loaf!  This is now my favorite form of French Toast.  I can’t wait to have overnight guests so I can make it for them!  Also, check out the blog where I found this recipe, her pictures look much more heavenly than mine since she was able to slice hers thicker!