unpurest said: where you get that 11 pound jar of nutella?
It was a birthday gift from a friend. It was purchased at the Italian market in Chelsea Market.
Nutella Chip Cookies
For the nutella chips, I used this recipe.
Perfect Chocolate Chip Cookies (from Cook’s Illustrated)
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 14 tbsp. unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup packed, dark brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg, and 1 large egg yolk
- nutella chips (replacing chocolate chips)
- Preheat over to 375 degrees. Whisk flour and baking soda together in medium bowl and set aside.
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted (~ 2 minutes). Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in nutella chips and give the dough a final stir to ensure no flour pockets remain.
Scoop 3 tsbp balls of dough and place on baking sheets lined with parchment paper. Place 8 per baking sheet.
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Let cool completely before serving.
Self-Frosted Nutella Cupcakes
These are called self-frosted because the nutella is swirled into the batter rather than just being plopped on top of the cupcake.
- 10 tbsp softened butter
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup of nutella
- Preheat oven to 325 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Add vanilla, flour, salt, and baking powder. Stir until all ingredients are completely combined.
- Separate 1 cup of the batter into a bowl and stir in 1/2 cup of nutella.
- Line muffin tins with liners. Add a teaspoon of the regular batter, and then the nutella batter on top. Swirl the 2 layers together with a toothpick.
- If making mini cupcakes, they bake for approximately 12-14 minutes. Full sized cupcakes will be around 20 minutes.
Note: I may have also topped some of these with nutella once baked and cooled. You can never have enough nutella.
ewomgwtf said: http://fuck-yeah-nutella.tumblr.com/
happy worlds nutella day xD
Perfect. Thank you!!
Grilled Nutella Sandwich
Made on challah bread, with a generous amount of butter in the pan.
Looking for a healthy twist? Eat your nutella and chocolate chip toast on health nut bread!
It’s heart healthy, which means it’s good for you!
Nutella Covered Bacon
I don’t really know what to say about this, except I’ve had 7 pieces in the past 12 hours. Make this.
- Bacon (I used a package of Boar’s Head)
- 4 heaping tbsp of Nutella (be generous)
- 1 handful of semi-sweet chocolate chips
- Cook the bacon until crispy (no limp bacon here) and drain on paper towels. Really blot out the grease, nobody wants greasy nutella covered bacon. Let the bacon cool for 10 minutes. Tear the pieces of bacon in half.
- Meanwhile, in a double boiler, melt down the nutella and chocolate chips until smooth. I added the chocolate chips because nutella’s natural state is certainly not a solid, so the end product will be less likely to melt the second your hand touches it.
- Set out a baking sheet, cover with tin foil, and give it a light spray of Pam.
- Take the bowl off the double boiler and dip the pieces of bacon in, one at a time, coating completely. Use a fork or spoon to scrape off the excess. Set back on the baking sheet. If you run out of the nutella-chocolate mixture, just add a little bit more nutella and/or chocolate and re-heat over the double boiler.
- Let the nutella covered bacon chill in the fridge for at least 30 minutes (and store in the fridge) before serving.
When you pick up the bacon it starts to melt pretty quickly in your hands, but there are probably worse things than your fingers being covered in nutella. Seriously, I highly recommend making this. It’s really easy and the salt-smoke-nut taste is amazing.
Again, keep in the fridge otherwise it’ll melt everywhere. I individually wrapped each piece in tin foil and stored in a gladware container.
mynyplate said: These look scarily simple - I think you need to try these for the good of the blogging world and report back. 3-ingredient brownies - what!: http://www.examiner.com/dessert-restaurants-in-minneapolis/mini-nutella-brownie-bites
Aha! I have all of these ingredients in my apartment. Will report back, thanks for the heads up!