damndelicious:

I hope everyone is having a wonderful Memorial Day weekend. I cannot even begin to tell you how happy I am that I don’t have to work today. I don’t need to wake up at 4:45 AM and then sit in traffic for an hour going to and from work. Instead, I will be spending the day with Jason, cooking…

(Source: damndelicious)

Nutella Ice Cream

Source - http://www.prettygoodfood.com/2011/08/nutella-ice-creamwith-other-tasty.html

Makes 2 quarts 

Ingredients

2 cups heavy cream 

1 can (14 oz.) sweetened condensed milk 

3 tablespoons salted butter, melted 

1/2 cup Nutella 

1/2 cup peanut butter chips 

1/2 cup mini marshmallows

Preparation Instructions

Whip the heavy cream to stiff peaks in large bowl.

Whisk sweetened condensed milk, melted butter, and Nutella in large bowl. 

Stir in peanut butter chips and marshmallows. 

With a rubber spatula, fold in whipped cream.

Pour the mixture into a 2-quart container and cover. Freeze for at least 6 hours, preferably overnight. 

Store in freezer.

Peanut Butter Nutella Nutter Butter Pie
Source - http://www.crazyforcrust.com/2012/01/peanut-butter-nutella-nutter-butter-pie.html

Ingredients:
For the Crust:

• 23 Nutter Butter cookies
• 6 tablespoons butter, melted
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons brown sugar

For the Nutella Layer:

• ½ cup Nutella
• 2 ounces cream cheese, softened
• 1 tablespoon brown sugar
• For the Peanut Butter Layer:
• 1 cup peanut butter
• 4 ounces cream cheese, softened
• 1/3 cup brown sugar
• Mini Nutter Butters, for garnish

Directions:

1. Make the crust: Finely crush Nutter Butters in a food processor. Stir in melted butter and press into the bottoms and sides of a 9” pie plate. Chill until ready to use.
2. Make the whipped cream: Whip heavy cream and brown sugar in an electric mixer using whisk and a cold bowl until peaks form. Chill until ready to use.
3. Make the Nutella layer: Beat Nutella, cream cheese, and brown sugar with a hand mixer until combined. Fold in 1/3 of the whipped cream. Spread in the prepared crust and chill until ready to add the next layer.
4. Make the peanut butter layer: Beat peanut butter, cream cheese, and brown sugar with a hand mixer until creamy. Fold in the remaining 2/3 whipped cream. Spread over Nutella layer. Garnish with mini Nutter Butters, if desired.
5. This pie is good chilled or room temperature, but it is even better frozen! Cover with plastic wrap and store in refrigerator or freezer until ready to eat.

Serves 8

Nutella Waffle Sandwich Cookies

Source - http://www.justataste.com/2012/04/nutella-waffle-sandwich-cookies/

Yield: 1 dozen sandwich cookies

Prep Time: 30 min

Cook Time: 2 min

Ingredients:

Directions:

Nutella Rice Krispie Treats

Source - http://stickygooeycreamychewy.com/2010/10/04/nutella-rice-krispie-treats/

Ingredients:

4 tablespoons (1/2 stick) butter

1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows

1 cup Nutella

6 cups Rice Krispies cereal

Directions:

Melt butter in a large saucepan over low heat.  Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.

Add cereal. Stir with a wooden spoon or spatula until well coated.  It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.

Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.

Meringue Cupcakes With Nutella And Strawberries

Source  - http://www.seriouseats.com/recipes/2012/04/meringue-cupcakes-strawberry-nutella-recipe.html

yield: makes 12 cupcakes, active time 30 minutes, total time 3 hours

Ingredients

Baking spray

8 large egg whites, at room temperature

1 teaspoon white vinegar

1/4 teaspoon salt

2 cups sugar

2 teaspoons cornstarch

2 teaspoons pure vanilla extract

3/4 cup Nutella

24 strawberries, hulled and sliced

Procedures

Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.

Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.

Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.

Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.

Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.

Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.

Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.

Nutella Truffles

Source - http://umaskitchenexperiments.blogspot.in/2012/03/easy-crunchy-nutella-truffles.html

Basic Information: 

Preparation Time: 20 minutes

Idle Time: 30 minutes

Makes: 8-10

Ingredients:

Nutella - 4 tablespoons

Butter - 1 teaspoon

Marie/Mcvities/Tea Biscuits/chocolate chip cookies - 8-10 nos, crushed

Plain Cornflakes - 2 handful, crushed, 

Cocoa powder - for rolling

Milk - 2 tablespoons

Method:

1) In a microwave safe bowl, melt butter and nutella together for 2 minutes. Transfer it to a mixing bowl.

2) Add crushed biscuits and cornflakes. Mix them well.

3) Keep the mixture aside till it reaches to room temperature.

4) Make small balls out of them. I was not able to make balls out of the mixture. So I added 2 tablespoons of milk to the mixture and made balls.

5) Roll the balls in the cocoa powder.

6) Keep inside the refrigerator for 30 minutes and serve chill.

Note:

1) Add more nutella if you LOVE nutella.

2) As we added milk, you can store this truffles only up to 8 hours after the preparation. 

3) Add your favourite nuts for additional taste.

4) You can also add roasted oats along with cornflakes.

Chocolate Macarons with Nutella Mousse

Source - http://www.52kitchenadventures.com/2012/04/22/chocolate-macarons-with-nutella-mousse/

Adapted from Cake and Allie

Makes 20 very small macarons

Chocolate macarons:

• 110 grams almond meal (you can make your own using blanched slivered almonds)
• 200 grams minus 2 Tbs powdered sugar
• 2 Tbsp cocoa powder
• 100 grams egg whites (3-3 1/2 large eggs), aged in the fridge for 3-5 days (I only left them overnight; not sure how necessary this step is)
• 50 gm granulated sugar

Line 2 baking sheets with parchment paper or a silicone baking mats.

If you’re using almonds: place in food processor and pulse until finely chopped.

If you’re using almond meal: run through a sifter. Place in food processor.

Add powdered sugar and cocoa powder to food processor and pulse a few times until everything is incorporated. Set aside.

In a large bowl, beat the egg whites for a few minutes until they are foamy. Place mixer on low and slowly add the granulated sugar to the foamy egg whites. Continue beating until egg whites have stiff peaks.

Add the dry ingredients to the egg whites and fold them in with a spatula. Fit a large round tip (I used one that is 1 1/2 inches)onto a piping bag and place a clip above it so batter won’t flow out while you fill the bag. Place the bag on a tall glass to hold it up and fill it with the batter. Twist the top shut and remove the clip. Pipe small circles (I made them 1/2-1 inch) onto the prepared baking sheets.

Let batter rest for around 45 minutes, until it feels dry (and not sticky) to the touch. In the meantime, preheat your oven to 300°F.

Bake for 12 minutes. Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. Remove from oven and let cool completely before adding filling.

Nutella mousse:

• ½ cup of heavy cream
• 2 oz bittersweet chocolate
• 3 Tbsp Nutella

Store macarons in the refrigerator. Let sit out for 30 minutes at room temperature before serving.

Chocolate Nutella Cups

Source - http://kirbiecravings.com/2012/04/chocolate-nutella-cups.html

Yield: 12 Nutella chocolate cups

ingredients:

8 oz chocolate chips of your choice (I used bittersweet, but if you prefer sweeter you can use milk chocolate or semisweet chocolate)

1/2 cup Nutella

directions:

1. Line mini muffin pan with cupcake liners. Put chocolate chips into a microwave safe bowl and microwave for about 30 seconds. Mix with large wooden spoon. Microwave again for 30 seconds. Stir again. if chocolate is not yet completely melted and smooth, repeat for another 30 second interval.

2. Take a small spoon and scoop some melted chocolate into the bottom of each cupcake line so that it completely lines the bottom (you want it thick enough to hold in the Nutella but not too thick so that you don’t have room for filling the cups). Take the back of the spoon and dip into chocolate and line the inner sides of the cupcake liners with chocolate as well. Repeat with all cupcake liners. Once the inside of the cupcake liners has been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.

3. Remove liners from fridge after the chocolate has hardened. Take spoonful of Nutella and place into each chocolate cup. Take a spoonful of the remaining melted chocolate and pour on top of Nutella filling until you can no longer see the Nutella. Attempt to smooth top with back of spoon. Repeat with remaining cups. Place cups in fridge for another 20 minutes until chocolate is hardened.

Double Nutella Oreo Cookies

Source - http://kirbiecravings.com/2012/04/double-nutella-oreo-cookies.html

ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup Nutella

8 oreo cookies, crushed

directions:

1. Preheat oven to 350F. Line an 8 x8 baking pan with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed.

3. Remove half the dough and set aside. Add crushed oreos into the dough remaining in the mixer and mix until oreo cookies are mixed throughout the dough. Remove cookies and cream dough and set aside.

4. Put back in remaining dough and add in 1/2 cup Nutella. Mix on medium speed until Nutella is completely mixed into the dough. Put dough into baking pan. Press down and spread until it evenly covers surface of pan. Place cookies and cream dough on top and do the same.

5. Bake about 20 minutes in the preheated oven, or until the top begins to turn golden. Cool before cutting and serving.