Category Archives: Nutella

Coconut Milk Nutella Swirl Bread

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I love Nutella. There is just something about that creamy chocolate – hazelnut spread that is simply delicious. I’ve been known to slather it on toast or even eat it by the spoonful right from the jar. But it is also a wonderful ingredient to cook with, taking baked goods from ordinary to extraordinary. I’m also a huge fan of coconut and cooking with coconut milk. It is rich and flavorful, providing dishes with a subtle sweetness and baked goods with a moist and slightly tropical consistency that you simply can’t get from other types of milk.

So given my love of both Nutella and coconut, when I found this recipe from NoblePig.com there was no question about my not trying it out. And I’m so glad I did. This quick bread is everything its name promises to be and was such a hit the first time I made it that I immediately got requests for another loaf. I’ve even baked this in the form of muffins following the same method for filling the cups as for making the bread but reducing the baking time to 15-18 minutes. Essentially any way you bake this, it is delicious.
COCONUT MILK-NUTELLA SWIRL BREAD
For the bread:

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

1 cup coconut milk

1/3 cup melted butter

1 cup sweetened flaked coconut

1 cup Nutella, slightly warmed until easily spreadable

For the glaze:

2 cups confectioners’ sugar

Up to 4 tablespoons coconut milk

  • Preheat oven to 350 degrees F. Lightly coat a 9 x 5 x 2.75 loaf pan with non-stick cooking spray. Set aside.
  • Stir together flour, sugar, baking powder and salt.
  • In a separate bowl beat egg with a fork and stir in melted butter and coconut milk.
  • Pour egg mixture into the flour mixture and stir just enough to combine. Fold in flaked coconut.
  • Spoon one third of the batter into the bottom of the loaf pan. Add half the Nutella, covering the batter as best you can without mixing the two together.
  • Add another 1/3 of the batter and cover Nutella completely. Finish with the other half of the Nutella and then more batter to top it off.
  • Use a table knife and stick it down, all the way through the batter at one end of the loaf pan. Work your way from one side of the pan to the other in a zigzag motion. Make just one pass for the swirl effect.
  • Bake 55-65 minutes or until a cake tester inserted into the center of the loaf comes out clean.
  •  Let cool 20 minutes in pan before flipping over and letting cool completely.
  • For the glaze, add confectioners’ sugar to a medium sized bowl and start with 2 tablespoons of milk poured into the sugar. Mix until it is a thick, pourable glaze, adding more milk as necessary in order to achieve the right consistency.
  • Pour over bread and allow to sit.
  • Slice when the glaze is completely dry.

Yields 12 slices

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Twenty-Five Days Of Cookies: Nutella Sea Salt Stuffies

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Christmas is seventeen days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

This cookie recipe from King Arthur Flour is sure to be a hit with anyone who likes chocolate, hazelnuts or Nutella. These cookies are dense, incredibly rich and oh so good. They remind me of a richer version of the chocolate molten lava cakes that were so popular a few years ago. And for the cook, they are incredibly easy to make. You do need to plan ahead in order to freeze the centers but I’m thinking it wouldn’t hurt to always keep a stash of Nutella balls in the freezer so you can make the cookies whenever the mood strikes.

NUTELLA SEA SALT STUFFIES

For the filling:

1/2 cup Nutella spread

For the cookie dough:

1 cup Nutella spread

1 cup all-purpose flour

1 large egg

Topping:

Course sea salt

  • To make the filling, scoop 12 small balls of Nutella onto a parchment lined baking sheet. Freeze for 3 hours or overnight.
  • To make the cookie dough, combine the Nutella, flour and egg in a medium sized mixing bowl. The dough will be soft but not sticky and similar in texture to modeling clay.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop up a heaping tablespoon of the dough and using your hands, roll the dough into a ball. Flatten the ball slightly in the palm of your hand then place a frozen Nutella ball into the center of the dough.
  • Enclose the dough around the Nutella ball like a dumpling and roll it between the palms of your hands to seal any cracks.
  • Place the ball onto the prepared baking sheet.
  • Repeat with the remaining dough.
  • Sprinkle the tops of the balls with the sea salt.
  • Bake for 8 to 10 minutes or until the dough has lost most o fits shine.
  • Remove the cookies from the oven and allow to cool slightly before moving them to a cooling rack.
  • The cookies are best eaten warm so if you aren’t serving them immediately reheat them in the microwave for a few seconds before eating.

Yields 12 cookies

 

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Vanilla Bean Pound Cake w/ Nutella Ganache

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The story goes that pound cake got its name because each ingredient was added by the pound: butter, sugar, flour and eggs. Now a days measurements are a bit simpler making the scale unnecessary yet the basics of a pound cake remain the same. A true pound cake is dense, rich and buttery and this cake adapted from Epicurious, fits the bill. It is so simple yet rich, buttery and delicious. The cake is flecked with vanilla seeds and hints of zesty lemon. Don’t skip on the vanilla bean; while extract imparts a bit of vanilla flavor the inclusion of the beans is what makes this cake so delicious.

The cake is elegantly decadent as it is but you could dust it with a bit of confectioners sugar or do as I do and drench it in a rich Nutella ganache. The addition of creamy chocolate and hazelnuts makes takes this cake to a whole new level.

VANILLA BEAN POUND CAKE w/ NUTELLA GANACHE

For the cake:

2 cups unsalted butter, at room temperature

1 teaspoon finely grated lemon peel

1 vanilla bean, split lengthwise

2 1/3 cups sugar

6 large eggs

4 large egg yolks

2 teaspoons vanilla extract

1 teaspoon salt

3 1/4 cups all purpose flour

For the ganache:
3/4 cup Nutella
1/2 cup heavy
1 teaspoon sea salt
1 teaspoon vanilla extract
  • Preheat oven to 350°F. Butter and flour 10-inch diameter bundt cake pan.
  • Place the butter and the lemon peel in large bowl. Scrape in seeds from vanilla bean and beat until smooth.
  • Gradually beat in 2 1/3 cups sugar.
  • Whisk eggs and yolks in medium bowl until just blended.
  • Beat the egg mixture into the butter mixture in 4 additions.
  • Beat in vanilla extract and salt. Sift flour over in 3 additions, mixing until just blended after each addition.
  • Transfer the batter to the prepared pan and bake the cake until tester inserted near center comes out clean, 45 to 50 minutes.
  • Cool the cake in pan on rack 15 minutes.
  • Remove the cake from the pan, turn right side up on rack and cool completely.
  • While the cake is cooling, make the ganache: place the nutella into a medium sized bowl.
  • Heat the cream in a small sauce pan set over medium heat. Bring just to a boil and pour over then nutella.
  • Whisk the mixture until smooth. Stir in the sea salt and vanilla extract.
  • Let the ganache to cool slightly before pouring over the top of the cake.

Serves 10-12

 

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Nutella Sea Salt Stuffies

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Who doesn’t love Nutella? The rich chocolate and hazelnut spread that is Italy’s answer to peanut butter used to be hard to find on American store shelves. Now it is just as common as the afore mentioned nut butter with many companies branching out and producing their own versions. But not all Nutellas are created the same. I discovered this when finishing up one jar that I had bought in an American grocery store and opening a second one that had been purchased in a local Belgian grocery store. The American version was softer and sweeter while the European version was denser and richer tasting with a stronger hazelnut flavor. I definitely liked the later one better but given the choice of going without I’d eat the American version. It is just that good.

This cookie recipe from King Arthur Flour is sure to be a hit with anyone who likes chocolate, hazelnuts or Nutella. These cookies are dense, incredibly rich and oh so good. They remind me of a richer version of the chocolate molten lava cakes that were so popular a few years ago. And for the cook, they are incredibly easy to make. You do need to plan ahead in order to freeze the centers but I’m thinking it wouldn’t hurt to always keep a stash of Nutella balls in the freezer so you can make the cookies whenever the mood strikes.

So go ahead and try these cookies using whatever version of Nutella you can find. They are so good. And while the recipe only makes 12 cookies, they are so rich that you will only want to eat one.

NUTELLA SEA SALT STUFFIES

For the filling:

1/2 cup Nutella spread

For the cookie dough:

1 cup Nutella spread

1 cup all-purpose flour

1 large egg

Topping:

Course sea salt

  • To make the filling, scoop 12 small balls of Nutella onto a parchment lined baking sheet. Freeze for 3 hours or overnight.
  • To make the cookie dough, combine the Nutella, flour and egg in a medium sized mixing bowl. The dough will be soft but not sticky and similar in texture to modeling clay.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop up a heaping tablespoon of the dough and using your hands, roll the dough into a ball. Flatten the ball slightly in the palm of your hand then place a frozen Nutella ball into the center of the dough.
  • Enclose the dough around the Nutella ball like a dumpling and roll it between the palms of your hands to seal any cracks.
  • Place the ball onto the prepared baking sheet.
  • Repeat with the remaining dough.
  • Sprinkle the tops of the balls with the sea salt.
  • Bake for 8 to 10 minutes or until the dough has lost most o fits shine.
  • Remove the cookies from the oven and allow to cool slightly before moving them to a cooling rack.
  • The cookies are best eaten warm so if you aren’t serving them immediately reheat them in the microwave for a few seconds before eating.

Yields 12 cookies

 

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Chocolate Hazelnut Macaroons

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There are two types of macaroons; the American ones that are often cloying sweet and heavily laden with coconut and then there are the French ones that are light, fluffy, and only slightly sweet.  These little sandwich cookies can be dressed up or down depending on the filling.  And anything goes; from fruit curds and jams to ganache and butter cream, all are heavenly.  There is a bakery here in Tirana that is dubbed “the French Bakery” and they make some of the best macaroons I’ve ever tasted.  Inspired by them, I decided to try my hand at my own.

I’ve adapted this recipe from one I found in Fine Cooking Magazine.  You can make your own almond meal but it is much easier to buy it pre-made.   King Arthur Flour makes a good quality flour and ships quickly to those of us who are overseas.  Always a fan of the combination of chocolate and hazelnut I decided to bring these two flavors together by putting a smear of Nutella between two chocolate cookies.  The results?  Amazing!

CHOCOLATE HAZELNUT MACAROONS

2 cups powdered sugar

1 1/3 cups finely ground blanched almond meal

3 tablespoons cocoa powder

3 to  large egg whites, at room temperature

1/4 teaspoon almond extract

3/4 cup Nutella, chocolate-hazelnut filling

  • Combine the powdered sugar,  almond meal, and cocoa powder in a bowl and mix together thoroughly with a whisk or fork.
  • Pass through a medium-coarse sieve to lighten and aerate the mixture.
  • In a glass measuring cup, add enough egg whites to reach halfway between the 1/3 and 1/2 cup measure.  Transfer to a large bowl.
  • With an electric mixer beat the egg whites on medium speed until they form soft peaks when the beaters are lifted; add the almond extract.
  • Beat on high-speed until the mixture forms stiff but not dry peaks when the beaters are lifted.
  • Pour all of the almond flour mixture over the egg whites.  With a large rubber spatula, fold the almond mixture into the egg whites just until it is fully incorporated.  The egg whites will deflate somewhat, but the batter will be thick and moist and almost pourable.
  • Drop heaping teaspoons of batter 1 inch apart on a parchment-lined cookie sheet.  Let sit for 20 to 30 minutes, or until the surface of the disks are ever so slightly dry.  This slightly dry crust will help form the characteristic little “platforms: at the base of each macaroon as they bake.
  • Meanwhile, pre=heat the oven to 400 degrees.
  • Place the cookie sheets in the oven and immediately reduce the temperature to 300 degrees.  Bake for 12 to 15 minutes until the macaroons are barely starting to turn golden.  Remove the pans from the oven and allow to cool.
  • When the cookies are cool, life a corner of the parchment pan liner.  Holding a cookie in one hand, peel the parchment paper away from the cookie.  Repeat until all of the cookies have been removed.
  • Spread 1/2 to 1 teaspoon of the Nutella on the flat side of half of the cookies.  Top with an equal sized cookie to form a sandwich.
  • Place the sandwiches on a cookie tray and cover with plastic wrap.  Put the tray in the refrigerator overnight to allow the cookies to mellow.  Bring to room temperature before serving.

Yields:  30-36 1 3/4 inch sandwich cookies.

Nutella Bundt Cake

Nutella, that irresistibly creamy chocolate and hazelnut spread is to Europe what peanut butter is to America.  Just as every American grocery store has shelves filled with peanut butter, the same is true for European markets.  From the largest super store to the smallest corner market, every merchant sells jars of this creamy goodness.  Nutella is great on toast or crackers and I’ve even been known to eat it by the spoonful straight from the jar.  So imagine my excitement when I came across this recipe for bundt cake on the From Away food blog. Like most bundt cakes, this one comes together quickly with a minimum of ingredients.  A little powdered sugar or whipped cream and the cake is fancy enough to be served at dinner parties yet simple enough to be eaten as a decadent afternoon snack with a cup of coffee.

NUTELLA BUNDT CAKE
 
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup Nutella
1 cup whole milk
  • Preheat the oven to 350 degrees.  Grease and flour a bundt pan.
  • In a large bowl, whisk to combine the flour, baking powder, and salt.
  • In the bowl of a stand mixer cream the sugar into the butter until light in color and fluffy in  texture.
  • Add one egg at a time, then the Nutella.
  • Pour in half of the dry ingredient mixture, half of the milk, the rest of the dry ingredients, and the    rest of the milk.  Mix until just combined.
  • The batter will be thick.  Spread it into the prepared bundt pan and bake for 45-55 minutes.
  • Top with confectioner’s sugar or a dollop of whipped cream.

Nutella Buns

The picture doesn’t do these justice but oh my are they good.  Fresh from the oven they just ooze warm and gooey chocolate goodness.  The recipe is from Saveur Magazine and following in my Albanian tradition swapped out the pecans for walnuts since that is what is available here.

I actually made them the night before, wrapped the pan tightly with saran wrap and kept them in the refrigerator, then let them come up to room temperature before baking them in the morning.  Yum!

 




NUTELLA BUNS

 
 
1 package active dry yeast
1/4 cup, plus 1 teaspoon sugar
1/2 cup milk
9 tablespoons unsalted butter, softened plus more for greasing
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
4 cups flour, plus more for dusting
3/4 cup brown sugar
2/3 cup coarsely chopped pecans
1 1/2 cups Nutella
1 teaspoon ground cinnamon
1)  Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water in a bowl until foamy, about 10 minutes.
2)  Meanwhile, bring milk to a simmer in a 1 quart saucepan over medium heat; set aside.  Stir in
      remaining sugar, 4 tablespoons butter, and salt and stir into yeast mixture with vanilla, 2 eggs, and
      flour just until combined.
3)  Transfer dough to a floured surface and knead until smooth and elastic, about 3 minutes.  Place in a
      greased bowl, cover with plastic wrap and let sit until the dough doubles in size, about 1 1/2 hours.
4)  Heat oven to 375 degrees. Melt the remaining butter in a 1 quart saucepan over medium heat.  Add
     brown sugar, stir until smooth, and pour into a 9 x 13 inch baking dish; sprinkle with the pecans.
5)  Transfer the dough to a floured surface and roll dough into a 15 x 20 inch rectangle. Spread the
     Nutella evenly over the dough, leaving a 1/2 inch border on one long side.
6)  Beat remaining egg in a bowl and brush onto the clean border of the dough.  Roll the dough into a
     log towards the end brushed with the egg.  Trim ends and cut log into 30 minutes.  Transfer rounds
     cut side up to the baking dish, sprinkle with cinnamon and bake until golden, about 30 minutes.
7)  Let cool slightly before serving.  Serve inverted onto plates and drizzle with syrup and nuts from the
     bottom of the baking dish.
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