Tag Archives: sea salt

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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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-Pomegranate-Ginger Bark

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If you are looking for a super easy and festive holiday treat, look no further than this chocolate bark from Fine Cooking magazine.  Laced with candied ginger and ruby red pomegranate seeds it is sure to please.  Wrap it in cellophane bags to give as gifts, put it on a dessert table, or snack on it yourself.  I am fortunate to have a pomegranate tree growing in my yard that produces a bounty of the juicy fruit each year.  The bark will keep in the refrigerator for up to five days so I love to make a big batch of the bark and give it out as hostess gifts throughout the holiday season.

CHOCOLATE-POMEGRANATE-GINGER BARK

10 ounces bittersweet chocolate, broken into 1 inch pieces

1 cup fresh pomegranate seeds

1 1/2 tablespoons minced candied ginger

1/4 teaspoon fine sea salt

  • Line a baking sheet with a silicone baking mat or waxed paper.
  • Pour the chocolate in a wide, shallow microwave safe bowl and microwave on high until it just starts to melt, about 1 minute.  Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15 second increments, if necessary.
  • Gently stir in half of the pomegranate seeds.
  • Scrape the chocolate mixture onto the baking sheet and spread it into an 8 x 10 inch rectangle.
  • Sprinkle the sea salt and remaining pomegranate seeds over the top of the chocolate, pressing the seeds into the top of the chocolate to secure them in place.
  • Refrigerate until fully set, about 30 minutes.
  • Break the bark into chunks with your hands being careful not to crush the seeds.

Serves 6

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