Posts tagged Nutella
It’s 3.14–yes, Pi day! My tween needed to make a pie to take into her class so we brainstormed something that included some of her favorite ingredients: Nutella, pears, and white chocolate. Since the pie is headed to school, I, of course, had to make one for us to sample at home (sans the white chocolate and speckled with pecans and cranberries instead).
I tweaked this recipe from The Lovely Cupboard for my version.
Prep time: 20 minutes + 20 minutes baking
Servings: 8 pieces
1 unbaked pie shell
2 pears (apples would work well too)
3 tablespoons Apricot perserves
1/2 tablespoon fresh lemon juice
1 cup Nutella (or more!)
Toppings: white chocolate chips, pecans, cranberries
- Place the unbaked pie dough into your pie or tart pan and press around the edges and up the sides to create the crust. Prick the crust with a fork a few times.
- Spread the Nutella over the bottom of the unbaked pie crust. This took more time than I thought it would–Nutella is sticky!
- Put the pie crust into the fridge while preparing the rest of the ingredients.
- Peel and slice the pears into thin pieces.
- Take the pie crust out of the fridge and layer the pears onto the Nutella.
- Mix the lemon juice in the preserves and warm in the microwave. I heated it for 30 seconds on high. Use a cooking brush (or spoon) to spread the preserves over the pears.
- Sprinkle the pears with topping, if using.
Kids’ reactions: The tart without the white chocolate chips was definitely the frontrunner versus the pie. My kids preferred the thinner crust too. I think next time I’d toss the pears in the marmalade and lemon juice before putting them on the pie to minimize the amount of liquid on day two.
Our scheduled has ramped up lately with basketball games, play practices (x2), homework projects–oh, and I’m squeezing in a little kitchen renovating. To fill in the gaps when it comes to snacks (uh, and sit-down meals) I’ve been making these smoothies for my kiddos. They’ve now dubbed them “monkey smoothies.”
The smoothies are packed with protein courtesy of the peanut butter and Greek yogurt. I’ve found that if my kids fill up on protein it gives them the energy they need to make it through our sometimes crazy schedule.
Prep time: I’ve got it down to 5 minutes
Servings: 2-3 depending on the size of your glasses
1 cup crushed ice
1/4 cup peanut butter (smooth, creamy, take your pick)
2 tablespoons Nutella or chocolate syrup
1/3 cup Greek yogurt
1/2-3/4 cup milk
- For the right consistency (another way of saying “so the peanut butter doesn’t get glued to the side of your blender), put the crushed ice, peanut butter, Nutella, and banana into your blender first. Pulse briefly.
- Add in the milk and pulse until smooth, then add in the Greek yogurt.
- Finishing touch–pour in the chocolate syrup or Nutella for a little sweetness. You can add more if you’ve got a child with a real sweet tooth, or skip it entirely.
- Serve in a glass with a lid on the way to volleyball/piano lessons/theatre class…
There’s nothing more heart-warming then joining my kids around the kitchen to make a holiday dessert. And then as you’re whipping Nutella into heavy cream discussing what you’d do in the event of a zombie apocalypse. At least that’s where the conversation turned as my teen was helping me put together this yule log (there’s a Norman Rockwell painting in there somewhere, I think). Meanwhile, I was doing extensive testing to make sure the whip cream tasted just right. It’s a tough job, but it’s not one that can be left for the undead.
Prep time: 30 minutes + lots of time for assembly
4 eggs (room temperature)
1/2 cup vegetable oil
1/2 tsp. salt
1 tsp. vanilla
1 cup flour
1/4 cocoa powder
1/2 tsp. baking powder
1 tsp. dark cocoa powder (opt. I use black onyx powder, you can use Espresso)
2 cups heavy cream (oh yeah!)
1/2 cup Nutella
touch of salt
- Preheat oven to 350 degrees.
- Line a jelly roll pan with parchment paper and spray lightly with cooking oil.
- Beat together the eggs, oil, and sugar until its a pale yellow color.
- In a separate bowl, sift together the dry cake ingredients.
- Carefully fold the dry ingredients into the egg mixture just until combined.
- Pour the batter into the prepared pan and bake for 11 minutes or until the cake springs back from the edges of the pan.
- Let the cake cool in the pan for 2 minutes.
- Meanwhile liberally dust a clean kitchen cloth with powdered sugar and prepare for flipping.
- In my experience, this is a two person job: Flip the cake batter onto the powdered sugar cloth. Roll the cake in the cloth short end to short end.
- Leave the cake rolled while you prepare the filling.
- Making the filling (and get ready for your kids to fight over who gets to lick the spatula)
- On high speed, whip the cream until it just begins to thicken.
- Add the Nutella and continue whipping just until stiff. (I add a pinch of salt).
- Assembling the yule log:
- Slowly unfold the cake in the cloth and gently remove the parchment paper. (I couldn’t find anything in the original recipe about when to take off the parchment paper so I just kept it on.)
- Use the spatula to smear the whipped Nutella cream on the unrolled cake being careful not to go all the way to one of the short ends.
- Start rolling the cake from short end to short end working toward the non-filled end. The cream will squish toward the non-filled end. (I also find this is a two person job.)
- Wrap the roll in parchment and then aluminum foil.
- Freeze for at least 2 hours, preferably overnight.
- Slice and serve.
Inspired by the King Arthur Flour recipe for chocolate and peppermint yule log.
My teen had one request for her birthday–breakfast in bed. And she wanted crepes. Mr. Squid usually handles crepe duty around our house. See he can flip the crepes in the air and have them land right back in the pan. Mine tend to land on the counter, when they don’t fly off to the floor.
But I’d been wanting to try a new buckwheat flour crepe recipe. At the Cleveland’s West Side Market one of the most popular booths is Crepes De Luxe, which touts their “authentic, Parisian style” crepes. (If you go, just ask someone to point out where “the crepe place is” then look for a long line.) I find that buckwheat crepes are thicker, bigger and heartier than your all-purpose flour variety. I like it. Usually buckwheat crepes are reserved for the savory fare. And you can use this recipe for a savory meal, I’ve melted fontina and roasted asparagus in these crepes for dinner. But this time it was all about something sweet for a special breakfast.
I don’t use a crepe pan, I just bake ‘em in my regular, non-stick 9″ saute pan.
Prep time: 20 minutes
Servings: about 15 crepes in a 9″ pan
1 cup milk
1/3 cup water
2/3 cup flour
2/3 cup buckwheat flour
1/4 teaspoon salt
2 tablespoons butter, melted and cooled
2 teaspoons sugar (optional)
1 teaspoon lemon zest (optional)
- Combine all ingredients in a blender, puree until smooth. I didn’t use sugar, but you could if you want these a little sweeter. (I was saving some for dinner and I don’t like too-sweet desserts anyway.)
- Refrigerate the batter for 30 minutes to an hour.
- In a 9″ saute pan or crepe pan melt 1 teaspoon butter to medium-high heat.
- Pour about 1/4 cup of the batter into the pan and swirl until it stretches out over the pan. Cook until the edges begin to pull away from the sides of the pan, about 60 seconds then carefully flip. I no longer try to toss mine in the air, but rely on a large spatula.
- Cook for 45 seconds on the other side then transfer to a plate. Repeat with the rest of the batter, placing pieces of waxed paper between the crepes so they don’t stick.
For a sweet crepe I keep it simple: I cut up strawberries and let them sit in a sprinkling in sugar and fresh lemon juice while I was preparing the crepes. On the plate I swirled Hershey’s chocolate syrup just for decoration then slathered Nutella on the still-warm crepes. I also tucked strawberry slices inside before rolling them up, placing them on the plate and garnishing them with another strawberry and a sprinkling of powdered sugar, just cuz.
When I picked up the phone this afternoon at first I thought something was wrong. On the other end, my mother-in-law just didn’t sound like herself. When I asked what was up, I had to laugh at her response: “Kris, I finally tried Nutella today. It was a-m-a-zing.”
Even though she spent part of her childhood overseas, my mother-in-law had never tried Nutella. She’s hooked now. We talked about all of the ways she could use it, but one of my newly discovered favs has to be rocky road pizza. Bonus: these mini dessert pizzas are fun for kids or grandkids to make!
Prep time: 15 minutes + baking
Servings: 4 mini pizzas with 4 slices each
1 package pizza dough
1-1 1/2 cups Nutella
1-2 cups mini marshmallows
1 cup smoked almonds, chopped (optional)
1/2 cup chocolate chips (optional)
- Preheat the oven to 400 degrees.
- Lightly coat a baking sheet with cooking oil.
- Divide the dough into four equal pieces and roll each one out to a 6-8-inch circle.
- Spread Nutella on each pizza round using a kitchen knife.
- Place the mini pizzas onto the baking sheet.
- Sprinkle marshmallows, nuts and chocolate chips (if using) on top of the Nutella.
- Bake the pizzas for 20 minutes or until the marshmallows become golden.
- Cool before slicing.
Kids’ reactions: As you might expect, all of my crew, including Mr. Squid raved about these mini pizzas. We also tried mixing apple slices with Nutella on pizzas too. The pizzas were harder to slice than the rocky road version but at least I felt like they had some nutritional value. I’m thinking when raspberries are in season it would be tasty to spread the pizzas with Nutella and white chocolate chips and once they came out of the oven I’d pop on fresh berries.
Nutella makes anything it touches creamier. And I’m still convincing myself that it’s somehow better for you than your average chocolate spread, what with all the ground hazelnuts in there. So when I was throwing together a homemade hot fudge sauce to dress up brownies I was serving to guests I figured mixing in a little hazelnut might make the sauce even better. Granted, it’s hard to mess up a hot fudge sauce, but the Nutella did exactly what I’d hoped–upped the richness of the flavor and texture of the hot fudge.
The best part? Well, besides having to do a little quality testing yourself on the sauce, that is. You can pour the melted sauce into containers to give to friends as gifts. As with the berry sauce (homemade gift idea #1), you might want to attach a couple recipes with the sauce, like the best brownies ever or even brownie waffles.
Nutella hot fudge
Prep time: 5 minutes
Servings: 1 cup (easy to double, triple)
1/2 cup dark chocolate (I use semi-sweet Ghirardelli)
1/2 cup half and half
2 tablespoons Nutella
- Place the chocolate and the half and half in a glass measuring cup.
- Heat at medium-high in the microwave for 90 seconds. Stir vigorously.
- Keep heating the sauce at 20 second intervals until the chocolate begins to melt.
- After stirring the chocolate until smooth, add in the Nutella and continue stirring.
- Cool slightly before pouring on brownies.
- The sauce can be kept in the fridge for up to a week (if it lasts that long!) and should be heated before serving.
BONUS: Nutella is offering a giveaway until 12/31. You can enter here.