nutella recipes the ultimate collection

Nutella Recipes

The Ultimate Collection

Over 50 Delicious & Best Selling Recipes

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“Nutella Recipes: The Ultimate Collection”

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Table of Contents

1. COOKIES1) Bittersweet Nutella Cookies2) Nutella - Oreo Cookies3) Nutella - Marshmallow Cookies4) No-Bake Nutella Peanut Butter Cookies5) Chocolate Chip Nutella Cookies6) Crunchy Nutella Cookies7) Nutella Almond Cookies 2. MUFFINS AND CUPCAKES8) Nutella Banana Swirl Muffins9) Nutella - Caramel Cupcakes10) Nutella – Mint Cupcakes 3. BARS11) Nutella - Almond Bars12) Nutella Fruit Bars with Nuts13) Nutella Shortbread Bars14) Butterscotch – Nutella – Marshmallow Bars15) Cherry - Filled Peanut Butter Nutella Bars 4. CAKES16) No - Bake Nutella Cheesecakes17) Nutella Pockets18) Nutella Brownies19) Nutella Bundt Cake20) Nutella Espresso Mug Cake with Fresh Raspberries21) Nutella - Meringue Tart22) Nutella - Butter Cake23) Nutella Baklava24) Firecracker Icebox Cake25) Nutella Pie26) Flourless Nutella Cake27) Nutella Pretzel Brownies28) Nutella - Pumpkin Pie29) Black and White Cheesecake30) Cinnamon - Nutella Cake31) Apple Walnut Coffee Cake with Nutella32) Chestnut, Apple and Nutella Cake33) Little Red Riding Hood Cake34) Nutella Marble Cake35) Apple - Blackberry Cake36) Nutella - Pear Cakes

37) Nutella Biscotti 5. BREAD38) Nutella and Coconut Bread39) Nutella and Banana Bread40) Oatmeal Nutella Scones 6. DRINKS AND OTHER TREATS41) Nutella Hot Chocolate42) Nutella Eggnog43) Nutella Vanilla Yogurt Smoothie44) Nutella Buttercream Frosting45) Chocolate Nutella Fudge46) Nutella Yogurt Fruit Dip47) Nutella Ice Cream48) Nutella Marshmallow Mousse49) Nutella Creme Brulee’50) Nutella Sea Salt Caramels

1. COOKIES

1) Bittersweet Nutella Cookies

Prep Time: 30 minutesCook Time: 20 minutesReady In: 50 minutes

Servings: 24

INGREDIENTS: 2/3 Cup Nutella1/2 Cup powdered sugar1/2 Cup (1 stick) unsalted butter1 Cup sugar1 Large egg1 Teaspoon vanilla extract2 Cups all-purpose flour1/2 Teaspoon baking powderPinch of salt1/4 Cup milk2 ounces melted bittersweet chocolate1/2 Cup peanuts, finely chopped DIRECTIONS: The Filling 1.In a small bowl, combine the Nutella and powdered sugar and stir to combine. Then form 24 smallballs of Nutella. They should be about Teaspoon sized. 2.Just roll the balls quickly to make them round. They don’t have to be perfect. Lay them out on abaking sheet lined with wax paper. Keep these on the small side. Making the Cookie dough 1.This cookie dough is pretty straightforward to make. Start by creaming your butter and sugar togetherjust like any cookie dough recipe. Once the mixture is light and fluffy, mix in the egg and vanilla

extract.2.Then in a separate bowl, melt the chocolate and milk together. You can either do this in themicrowave (be careful not to burn it) or over a double boiler. 3.Let chocolate mixture cool to room temperature and then add it to dough. Finally, mix in all the dryingredients (flour, etc.) Try not to over-mix the dough. Once you have it all combined, scrape it outonto a sheet of wax paper. Making the Cookies 1.Roll the chocolate dough out to about 1/4 inch thick. When rolling it, it’ll be easier if you add asecond sheet of wax paper on top of the dough. Then slice off about an inch-by-inch section of doughand stick a Nutella ball right in the center. 2.Using your hands, form the chocolate dough around the Nutella ball. It shouldn’t be that hard to do.Then just roll the dough into a ball and dunk it into the chopped peanuts. 3.Roll that around until the ball of dough is completely covered. Then store the ball of dough on abaking sheet lined with either a Silicon mat or parchment paper. You should be able to fit 12 cookieson a standard baking sheet. 4.Once you have all the cookies formed, use a measuring cup to slightly smash each ball down until it’sflat. Baking the cookies 1.Bake these guys at 350 degrees for 8-10 minutes. They should be slightly soft when you take them out,but they’ll harden a bit as they cool.

2) Nutella - Oreo Cookies


Servings: 10 - 20

INGREDIENTS: 2 3/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1 cup butter, softened1 1/2 cups white sugar1 egg1 teaspoon vanilla extract1/2 cup Nutella8 oreo cookies, crushed DIRECTIONS: 1.Preheat oven to 350F. Line an 8 x8 baking pan with parchment paper. In a small bowl, stir togetherflour, 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. Graduallyblend 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 andmix until oreo cookies are mixed throughout the dough. Remove cookies and cream dough and setaside. 4.Put back in remaining dough and add in 1/2 cup Nutella. Mix on medium speed until Nutella iscompletely mixed into the dough. Put dough into baking pan. Press down and spread until it evenlycovers 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 beforecutting and serving.

3) Nutella - Marshmallow Cookies


Servings: 20-30

INGREDIENTS: Cookie3 cups flour1/2 cup sugar1/2 tsp. salt3/4 tsp. baking powder3/8 tsp. baking soda1/4 tsp. cinnamon12 tbsp. butter3 eggs1 egg yolkJar of Nutella (substitute: peanut butter) Marshmallow1/4 cup water1/4 cup light corn syrup3/4 cup sugar1 tbsp. powdered gelatin2 tbsp. cold water2 egg whites1/4 tsp. vanilla Chocolate glaze12 oz. semisweet chocolate2 oz. cocoa butter or vegetable oil DIRECTIONS: 1.Combine the flour, sugar, salt, baking powder, baking soda and cinnamon in a mixer bowl. Add butter.Using the paddle attachment mix at low speed until sandy.Whisk together eggs and egg yolk in a small bowl and add it to the flour mixture. Mix until combined.

2.Form the dough into a disk and wrap in plastic. Refrigerate for at least 1 hour. (You can chill thedough up to 3 days if necessary.) 3.When ready to bake the cookies, preheat your oven to 375 degrees (F) and line 1 or 2 baking sheetswith parchment paper. 4Place the dough on a lightly floured surface and roll out to 1/8 thickness. These cookies can growquite tall if they are too thick so make sure the dough is evenly rolled. Use a round 1 1/2 inch cookiecutter to cut out the dough. Place on the cookie sheet about 1/2 inch apart (they grow up, not out). 5.Bake for 10 minutes or until light golden brown on top. Let cool completely on wire racks. These canbe stored in an airtight container or plastic bag overnight if you want to wait and proceed with therecipe the next day.Once cooled, evenly spread about 1/2 – 1 tsp. nutella (or peanut butter) on top of each cookie. 6.Prep a pastry bag fitted with the tip you want to use and set that aside. You will also need a candythermometer. 7.In a small/medium saucepan, combine 1/4 cup water, corn syrup, and sugar. Bring to boil and cookuntil the thermometer registers 235 degrees (the “soft-ball” stage).Meanwhile, sprinkle the gelatin in a small bowl filled with 2 tbsp. cold water and stir quickly. Thegelatin will solidify in the bowl. 8.Remove the syrup from the stove, add in the gelatin and mix well. Set aside.Whip the egg whites until soft peaks form. Pour in the syrup and vanilla. Continue whipping until stiff.It just needs to be stiff enough to hold its shape; it will become stiffer as it dries, so be careful not tooverwhip or else it could become too stiff to pipe. 9.Quickly transfer the marshmallow to your pastry bag. Pipe a “kiss” of marshmallow on top of eachcookie. Let cookies set at room temperature for 2 hours.Melt chocolate and oil in a saucepan over low heat or in a double broiler.Meanwhile, line a surface with wax paper and place the wire racks holding your cookies on top.10.Spoon the melted chocolate on top of each cookie, making sure they are completely covered (checkthe nooks and crannies on all sides!). So as to not waste chocolate, I found the best practice was to

cover about half the cookies and let those dry until firm, about 1 hour. Then use a spatula to scrape thechocolate off the wax paper (it comes off with almost no effort). Put it back in the saucepan with anyother leftover chocolate and melt over low heat again. Then proceed to cover the rest of the cookies.Let all the cookies set for another hour or two.

4) No-Bake Nutella Peanut Butter Cookies


Servings: 20-30

INGREDIENTS: 3 tablespoons butter1/2 cup granulated sugar1/4 cup milk1 tablespoon unsweetened cocoa powder1/4 cup peanut or hazelnut butter3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)2 tablespoons hazelnut liqueur, like Frangelico (optional)2 cups rolled oats DIRECTIONS: 1.In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk,and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico untilmelted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduceheat to lowest setting. 2.Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on aparchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.

5) Chocolate Chip Nutella Cookies

Prep Time: 15 minutesCook Time: 11-13 minutes

Ready In: 30 minutesServings: 60

INGREDIENTS: 1 tbsp cornstarch2 tbsp cold water1 cup chocolate hazelnut spread (i.e. Nutella)½ cup light cream cheese¼ cup shortening1/3 cup brown sugar1 egg1 tsp vanilla2 cups flour1 cup whole wheat flour1 tsp baking soda1 tsp salt1 cup semisweet chocolate chips½ cup white chocolate chips½ cup butterscotch chips DIRECTIONS: 1. Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. Whisk together cornstarchand cold water, set aside. Beat together hazelnut spread, cream cheese, shortening and sugar untilfluffy. Beat in cornstarch mixture, egg, and vanilla. Stir together flours, baking soda and salt inseparate bowl. Add dry ingredients to egg mixture and mix until combined. Stir in all the bakingchips. 2. Drop spoonfuls at least 2” apart onto prepared baking sheets. Bake for 11 to 13 minutes.

6) Crunchy Nutella Cookies


Servings: 20-30

INGREDIENTS: 1/2 cup butter1/2 cup Nutella1/2 cup granulated sugar1/2 cup packed brown sugar1 egg1 teaspoon vanilla extract1 1/3 cups flour1/3 cup cocoa1 teaspoon baking soda1/2 teaspoon salt1 cup chopped hazelnuts DIRECTIONS: 1.Cream together butter, Nutella, and both sugars. Add egg and vanilla extract, and mix well. 2.Sift together the flour, cocoa, baking soda and salt. Add to creamed mixture and fold until doughforms. Roll into 1-inch balls and dip one half of the ball into chopped hazelnuts. 3.Place hazelnut side up on parchment lined baking sheet 3 inches apart. Press down slightly. 4.Bake 10 minutes at 350 degrees F. Do not over-bake or cookies will be brittle. Drizzle with meltedchocolate of desired.

7) Nutella Almond Cookies

Prep Time: 15 minutes Cook Time: 8 minutesReady In: 23 minutes

Servings: 27-30

INGREDIENTS:

1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup butter, softened 1/2 cup nutella (Chocolate hazelnut spread. My grocery store keeps it next to the peanut butter) 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup sliced almonds 3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 375 degrees F. 2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate andset aside. 3. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Usingan electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beatuntil smooth, about 1 minute. 4. Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add

the almonds and the chocolate chips and stir until just combined. 5. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the moundsabout 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metalspatula to transfer the cookies to a wire rack and let cool.

2. MUFFINS AND CUPCAKES

8) Nutella Banana Swirl Muffins



INGREDIENTS: 2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt4 medium over-ripe bananas, mashed1/2 cup granulated suar1/2 cup packed brown sugar1 large egg1/4 cup vegetable oil2 teaspoons vanilla extract1/2 cup chopped pecansnutella DIRECTIONS: 1.Preheat oven to 350°F. Line muffin pan with liners.In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside. 2.In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanillaextract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans. 3.Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirlit into the batter. 4Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Servewarm or store in an airtight container until ready to serve.

9) Nutella - Caramel Cupcakes


Servings: 20-30

INGREDIENTS: 3 tbspn butter1/4 cup Nutella1/2 +2 tbspn brown sugar1 egg1 teaspoon vanilla extract1 cups Flour1/2 tspn baking powder1/4 tspn baking sodaPinch of salt1/3 Cup Milk DIRECTIONS: 1.Combine the dry ingredients- flour, baking powder, salt and baking soda. 2.In a large bowl, cream the butter, Nutella and brown sugar until light and fluffy. Add the egg andvanilla and continue to mix well. 3.Add the dry ingredients to the creamed mix alternately with milk and beat well. Fill the cupcakemoulds 3 /4 full and bake in a 350 degrees preheated oven for 15 minutes

10) Nutella – Mint Cupcakes

Prep Time: 15 minutesCook Time: 20 minutes

Ready In: 1 hourServings: 20-30

INGREDIENTS: 6 oz (175g) Flour5 oz (150g) Castor sugar5 oz (150g) Butter3 Eggs1 Tsp Vanilla essence1 Tsp Baking powderGenerous amount of Nesquick ChocolateCopious amount of NutellaPolo Peppermint DIRECTIONS: 1.Mix the sugar and butter together. Add in the lightly beaten eggs and vanilla. Add 4 tablespoons ofNesquick Chocolate and as much Nutella as you like. Mix it all up with an electric mixer till it’ssmooth. 2.Shift the flour and baking powder together and gradually add it to the mixture. Once everything isbeaten into a nice creamy batter, taste it! If it tastes sweet and chocolaty, you’re good to move on tobaking. Otherwise, just add more of whatever it seems to be lacking. 3.Set the oven to pre-heat up while you line your cupcake tray with the cake cases. Spoon in the batterand pop the tray into the oven. It should take about 20 mins to rise. 4.Prod them about 30 mins later. If they feel room temp-ish, bring out the jar of Nutella again! SpoonNutella over the crown and spread it over. Crush the mints and sprinkle over the Nutella coating.

3. BARS

11) Nutella - Almond Bars


Ready In: 2 hoursServings: 10-20

INGREDIENTS: 1 cup Nutella1 cup raw almonds1/2 cup flaxseed meal1/2 cup shredded coconut DIRECTIONS: 1.Line a square 8-by-8 pan (or smaller) with parchment paper. Place all of the ingredients in the bowlof a food processor and blend until the mixture comes together and the almonds become small chunks,about 2 minutes. 2.Make sure you stop the processor to scrap down the sides. Transfer the mixture to the parchment linedpan. Press the mixture into the pan, forming it into a square. 3.Refrigerate for at least 2 hours before cutting into bars. Store in an airtight container, separating eachlayer with wax paper, for up to 1 week. Enjoy!

12) Nutella Fruit Bars with Nuts



INGREDIENTS: 2 1/3 cups quick rolled oats1/2 cup granulated sugar1/2 cup whole wheat flour3/4 teaspoon salt1 cup golden raisins1 cup dried cranberries3/4 cup chopped dried apricots3/4 cup chopped pecans1/3 cup toasted black sesame seeds (white sesame seeds can be substituted)1/3 cup uncooked quinoa2/3 cup Nutella2 teaspoons vanilla extract8 tablespoons (4 ounces) butter, melted2/3 cup honey1 1/2 tablespoons water DIRECTIONS: 1.Preheat the oven to 350 degrees Fahrenheit. Line a 9″ x 12″ baking pan in one direction withparchment paper (so that the parchment paper goes up two opposing sides). Lightly grease theparchment paper and any part of the pan that is exposed. 2.Stir together all the dry ingredients, including the fruit and nuts, in a large bowl. In a separate bowl,whisk together the wet ingredients. Add the wet ingredients to the bowl containing the dry ingredients.Toss everything together until the mixture is evenly combined (the mixture will be crumbly). 3.

Spread the mixture into the prepared pan, pressing firmly into the pan to form a firm layer. 4.Bake the bars for 30 to 40 minutes, until the edges are starting to darken. The bars will seemunderbaked, but they will start to firm up as they cool. Cool the bars in the pan completely on acooling rack. Once cool, place the pan in the refrigerate to complete setting for approximately 30minutes. 5.After chilling, cut the bars into pieces with a sharp knife sprayed with cooking spray (helps preventthe bars from sticking to the knife). Store in an airtight container, or wrapped individually in plasticwrap, in the refrigerator. The bars will stay fresh in the refrigerator for up to about a week. The barsalso freeze well and will keep for up to about 5 months.

13) Nutella Shortbread Bars

Prep time: 30 minutesCook time: 50 minutes

Ready In: 1 hour 20 minutesServings: 20-30

INGREDIENTS: Crust:¾ cup butter, softened¼ cup sugar¼ cup toasted ground hazelnuts1 cup all-purpose flour⅛ teaspoon salt Filling:3 large eggs1 cup sugar½ cup Nutella½ cup all-purpose flour DIRECTIONS: 1. Preheat oven to 350. Grease an 8″x8″ baking pan. In a large bowl, cream together crust ingredientsuntil mixture is combined. Transfer to greased pan and press down evenly into the pan. Prick all overwith a fork. Bake for 15-18 minutes or until lightly golden brown. 2. Meanwhile, in a large bowl, mix together the filling ingredients, whisking until smooth. Pour overbaked crust. Bake for 25-30 minutes or until the middle has puffed and just set. [Don't mistake the toplooking dry for it being set--that was my mistake. My gooey, delicious mistake.] 3. Allow to cool completely before serving or, if you don’t mind things a bit loose-slash-not-so-pretty(think: the first piece of pie that never looks nice when you serve it), serve warm with ice cream.

14) Butterscotch – Nutella – MarshmallowBars


Servings: 20-30

INGREDIENTS: Crust: 2 cups granulated sugar3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1 cup (2 sticks) butter, softened to cool room temperature2 large eggs Filling: 3/4 cup Nutella (chocolate hazelnut spread)1 1/2 cups mini marshmallows3/4 cup butterscotch chips DIRECTIONS: 1.Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil (leaving an overhang on each longside for easy removal of the bars after they have cooled) and lightly coat the foil with cooking spray.Set aside. 2.In a large bowl, mix together the sugar, flour, salt and baking powder. Cut the butter into tablespoon-size pieces and add to the dry ingredients. Cut in the butter with a pastry blender or two knives untilthe mixture is crumbly. Add the eggs and mix with your hands until the eggs are incorporated and themixture forms a cohesive mass (it will still be slightly crumbly but should come together). Set aside 2cups of the mixture.

3.Press the remaining dough into the prepared pan and bake for 11-12 minutes until the dough starts tolook slightly set and may be very lightly golden around the edges. Don’t overbake at this point since itwill be baked again. 5.While the crust is still hot, spoon dollops of Nutella over the top and smooth into an even layer withan offset spatula or rubber spatula. Sprinkle marshmallows on top. Sprinkle on the butterscotch chips. 6.Crumble the reserved dough over the top and bake 15-18 minutes, until the crust is lightly brownedand the marshmallows are puffy and golden. Cool the bars in the pan. Use the foil overhangs toremove the bars and cut into pieces to serve.

15) Cherry - Filled Peanut Butter Nutella Bars


Servings: 16

INGREDIENTS: 1 1/2 cups pitted and halved cherries1 tbsp flour2.5 oz flour1/2 tsp baking powderpinch salt1/4 cup rolled oats (not instant)1/4 cup smooth peanut butter2/3 cup brown sugar2 tbsp vegetable oil1 tbsp ground flaxseeds2 tbsp warm water3 oz flour1/4 cup sugar1/2 tsp baking powder1 tbsp custard powder (optional, or substitute dry instant pudding mix)pinch salt1/3 cup Nutella1 tsp vanilla2 tbsp hot coffee or espresso DIRECTIONS: 1.Preheat oven to 325F, grease a 9" square pan. 2.Toss cherries in the flour and set aside. In a small bowl, combine the first amounts of flour, bakingpowder, salt and oats. Beat together peanut butter, brown sugar, oil, flaxseeds and water in a mediumbowl. 3.

Stir in the flour mixture until just combined. Spread in the prepared pan.Scatter cherries in an even layer overtop. In a small bowl (you can use the same ones from theprevious steps, no need to wash) combine the second amount of flour, sugar, baking powder, custardpowder and salt. 4.In the medium bowl mix Nutella, vanilla and coffee. Add the dry ingredients and stir just to blend.Pour over the cherries and peanut butter layer. 5.Bake on the lowest rack of the oven for 35-40 minutes, until tester comes out with slightly moistcrumbs. Chill before cutting and serving.

4. CAKES

16) No - Bake Nutella Cheesecakes


Ready In: 2 hoursServings: 4-6

INGREDIENTS: For the Crust12 Oreo Cookies, crushed into crumbs3 tablespoons unsalted butter, melted For the Filling1 (8 ounce) package cream cheese, softened2/3 cup Nutella1 teaspoon pure vanilla extract1 (8 ounce) tub frozen whipped topping, thawed For the Garnishwhipped topping, optionalchocolate shavings, optionaltoasted, chopped hazelnuts, optional DIRECTIONS: 1.In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbsbetween your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2.In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanillaand mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and nostreaks remain. Evenly pipe or spoon the filling into individual serving dishes. Cover with plasticwrap and refrigerate for at least 2 hours before serving. 3.If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, choppedhazelnuts.

17) Nutella Pockets


Ready In: 1 hour 5 minutesServings: 35

INGREDIENTS:

1 cup (2 sticks) butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups flour 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella) Water, as needed 1/2 cup confectioners' sugar Special equipment: 3-inch fluted biscuit cutter

DIRECTIONS:

1.In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light andcreamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball andcover. Let the dough rest in the refrigerator for 30 minutes. 2.Preheat the oven to 375 degrees F. 3.On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inchthickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps intoa ball and reroll to make more circles. 4.Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tapwater and spread on the edge of half the circle to help create a seal. Fold the dough over to create acrescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top andserve.

18) Nutella Brownies



INGREDIENTS: 1 cup (2 sticks) butter2 1/4 cups sugar1/2 cup Nutella4 large eggs1 1/4 cups cocoa powder1 teaspoon salt1 teaspoon baking powder1 teaspoon espresso powder, optional1 tablespoon vanilla extract1 1/2 cups all-purpose flour10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips) DIRECTIONS: 1.Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. 2.In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2minutes, stirring constantly. Do not allow sugar mixture to boil.Remove from the heat and stir in the Nutella until well combined. 3.Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder,espresso powder, and vanilla extract. Mix until well combined.Stir in the flour and baking melts until just combined. 4.Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes,until a tester comes out mostly clean. The edges should be set and the center should still look slightlymoist, but not uncooked. Cool on a wire rack.

19) Nutella Bundt Cake

Prep Time: 20 minutesCook Time: 45-55


INGREDIENTS: 2 3/4 cups all purpose flour2 1/2 teaspoons baking powder1/4 teaspoon salt1 cup unsalted butter, softened2 cups granulated sugar4 large eggs, room temperature1 cup Nutella1 cup whole milk DIRECTIONS: 1.Preheat oven to 350. Grease and flour a bundt pan. In a large bowl whisk to combine flour, bakingpowder, and salt. In the bowl of a stand mixer cream sugar into the butter until light in color and fluffyin texture, about three minutes. Add one egg at a time, then the Nutella. 2.Pour in half the dry ingredient mixture, half the milk, the rest of the dry ingredients and the rest of themilk; mix until just combined. Spread the (rather thick) batter into a prepared bundt pan and bake for45-55 minutes. 3.Top with confectioner’s sugar, or a dollop of whipped cream, to really gild the lily.

20) Nutella Espresso Mug Cake with FreshRaspberries


Servings: 1

INGREDIENTS: 4 tbsp flour3 tbsp sugar1 tsp espresso powder or instant coffee (I used Starbucks VIA Extra Bold)1 egg3 tbsp cocoa powder3 tbsp Nutella3 tbsp milk2 tbsp vegetable oilPinch of saltWhipped creamFresh raspberries (or strawberries, blueberries, etc) DIRECTIONS: 1.In a regular sized coffee mug (10oz), add egg and whisk lightly with a fork. Add milk, salt, espressopowder, sugar, cocoa, and oil to the mug. Mix well. Add the Nutella and mix very well. 2 .Fold the flour in carefully with a fork. Be careful not to overmix, to ensure a smooth fluffy texture.Microwave on high for 3 minutes. Allow to cool, and top with whipped cream and raspberries.

21) Nutella - Meringue Tart


Ready In: 1 hourServings: 8

INGREDIENTS:

300 g of organic plain flour150 g of sugar150 g of butter1 packet of baking powder (about 17 g)1 pinch of salt3 eggs (1 whole egg + 2 yolks, do not throw the egg whites, you’ll need them for the meringue)400 g of Nutella80 g of shelled walnuts, or almonds, or hazelnutsFor the meringue2 egg whites4 tablespoons of sugar DIRECTIONS:

1.Mix the flour with the sugar, the salt and the baking powder. Add the diced butter and rub all theingredients with your fingertips as to make soft crumbles, just as grated Parmesan cheese. 2.Beat a whole egg and two yolks in a bowl, then add them to the crumbles and keep rubbing theingredients with your fingertips until you have a nice and smooth ball of dough. Flatten the dough ballwith your hands, wrap it in clingfilm and let it rest in the fridge for at least one hour. 3.Preheat oven to 180°C. 4.Divide the dough into two equal parts: line a 24 cm buttered round baking pan with half of theshortcrust dough, then spread half of the Nutella on the pie and sprinkle with the chopped walnuts.5.Roll out the second part of shortcrust pastry in a disk big enough to cover the cake. Press the edges toseal the pie and bake in the preheated oven for 40 minutes.

6.Whip the egg whites until soft peaks form then gradually add 4 tablespoons of sugar, keeping onwhipping the egg whites until the meringue is firm and glossy. 7.After 40 minutes of baking, when the cake is golden, remove it from the oven and spoon the meringueover the cake, using a spatula or the back of a spoon to shape it and create some puffs of meringue. 8.Stir quickly the leftover Nutella in the jar to heat it up, then drizzle it on the meringue and mix themgently with a fork to form crazy doodles. 9.Bake again the cake for 2 minutes, and as soon as the meringue gets firm on the surface and slightlygolden, remove from the oven and let it cool completely before you slice it.

22) Nutella - Butter Cake


Servings: 12

INGREDIENTS: For the Cake1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix1 large Egg1/2 cup butter, melted For Filling8 oz cream cheese, softened2 large eggs beaten1 cup Nutella1 teaspoon vanilla2 cups powdered sugar DIRECTIONS: 1. Heat oven to 325° F and lightly grease 13x9-inch pan 2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press intobottom of greased pan with fingers. 3. For Filling: Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Thenslowly and powdered sugar and beat until smooth. 4. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do notoverbake, the center should be a little gooey). Dust with powdered sugar on top after cake hascooled.

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23) Nutella Baklava


Servings: 24

INGREDIENTS: 3/4 cup honey1/2 cup water1 cinnamon stick1 cup Nutella spread1/2 cup toasted hazelnuts, coarsely chopped1/2 cup roasted pistachios, coarsely chopped1/3 cup blanched toasted almonds, coarsely chopped1/3 cup toasted walnuts, coarsely chopped1/2 teaspoon ground cinnamon1/8 teaspoon saltcooking spray24 sheets frozen phyllo dough, thawed1/2 cup unsalted butter, melted DIRECTIONS: 1.Combine honey, water and cinnamon stick in a medium saucepan over low heat; stir until honeydissolves. Increase heat to medium and cook (without stirring) for 7-10 minutes, or until athermometer reads 230 degrees. Take off heat, and cover to keep warm. Discard cinnamon stick. 2.Preheat oven to 350 degrees. Place Nutella in a microwave-safe bowl; microwave for 45 seconds tomelt. Combine all nuts, cinnamon and salt in a small bowl. Toss to coat. 3.Lightly coat a 9x13 baking pan with cooking spray. 1 phyllo sheet at a time, place lengthwise inbottom of prepared pan allowing ends to extend over the edge slightly; brush evenly with butter. Repeat with 5 phyllo sheets and butter. Spread 1/3 of nutella over the last phyllo sheet, in an evenlayer. Sprinkle with 1/3 of nut mixture.

4.Repeat process twice ending with 6 phyllo sheets on top of the last layer of nuts. Gently press intopan. 5.Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions, using a sharp knife. Bake at 350degrees for 35 minutes, or until phyllo dough is golden brown. Remove from oven and drizzle withhoney. Cool; store at room temperature in an airtight container.

24) Firecracker Icebox Cake

Prep Time: 20 minutesCook Time: 20-30 secondsReady In: 1 hour 20 minutes

Servings: 10-20

INGREDIENTS: 1 cup Nutella 1/4 cup plus 2 tablespoons water 1 (16 ounce) frozen pound cake, defrosted 1 envelope gelatine 1 cup heavy cream 1 cup non-fat sour cream 2 cups mixed fresh berries such as strawberries, blackberries and blueberries, slicedNonstick cooking spray

DIRECTIONS: 1.Spray inside of 9-inch round springform cake pan with nonstick cooking spray and line sides withaluminum foil or plastic wrap. 2.In medium bowl, whisk together Nutella and 1/4 cup water until smooth, creating rich Nutella syrup.Set aside. 3.Cut 15 width-wise slices (1/2-inch each) of pound cake with serrated knife and use 10 slices to linepan's inside edge, pressing sides to form overlapping pattern. Place remaining 5 slices on bottom tofill pan's base, cutting pieces as necessary to fill holes. Drizzle cake bottom with 1/4 cup Nutellamixture. 4.In large bowl, whip heavy cream until soft peaks form. Add sour cream and 1/2 cup Nutella mixtureand continue to beat until mixture once again holds soft peaks. 5. Meanwhile, in small microwavable dish, place 2 tablespoons water and sprinkle with gelatine. Let

stand for 1 minute. Microwave on HIGH for 20 to 30 seconds to soften gelatin. Stir until gelatinecompletely melts. 6.Whisk melted gelatine into Nutella-cream mixture until completely blended to create mousse-liketexture. 7.Layer bottom of cake with 1 cup mixed berries. Spread mousse over berries. Remove cake from panand place on serving dish. Drizzle with remaining Nutella syrup. Make decorative pattern on cakewith remaining 1 cup berries. Refrigerate for 1 hour before serving.

25) Nutella Pie



INGREDIENTS: 1 cup white-whole wheat flour1/4 cup dark cocoa powder2 tablespoons raw sugar1/4 cup sunflower oil1/4 cup water (plus a few tablespoons to reach the right consistency)1/2 teaspoon salt Filling:1 block of silken tofu (use a paper towel to absorb excess moisture)6 ounces Nutella3 ounces milk chocolate2 tablespoons agave nectar5 large strawberries (or more), sliced DIRECTIONS: 1.Preheat oven to 350 degrees F. Sift together the flour, cocoa powder, salt, and sugar. Add the oil andwater and mix until the dough is wet, but also crumbly. Lightly oil a 9-inch pie plate and then pressthe dough into it to create your crust. 2.Bake for between 13 and 15 minutes until firm, but not over-done. Let cool completely before addingfilling. Filling: 1.Put all ingredients in a food processor and blend until well incorporated.Feel free to add more Nutella, if you like. Then when your pie crust has cooled, spread filling insidewith a spatula. Then top with the sliced strawberries. Put in your refrigerator to cool/set for 1 hour.Serve with extra strawberries.

26) Flourless Nutella Cake

Prep Time: 10 minsCook Time: 25 minsReady In: 35 minsServings: 20-30

INGREDIENTS: 4 large or extra large eggs8 1/2 ounces Nutella (weigh this out on a scale) DIRECTIONS: 1.Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom.(One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchmentpaper. By spraying with oil first, the parchment paper stick ons better.) Preheat oven to 350F. Beateggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The eggconsistency is the key to making this recipe work, so don't try to save time on this step. Eggs must bebeaten until triple in volume as that is what creates the cake. 2.Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer.Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all ofthe egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until noegg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixingbowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches becauseotherwise the whipped eggs may lose too much of the air that has been whipped into them if you try todo it all at once. 3.Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cakecool completely before removing from pan and cutting and serving.

27) Nutella Pretzel Brownies

Prep Time: 15minutesCook Time: 30-32 minutes

Ready In: 45 minutesServings: 10-20

INGREDIENTS: 2 cups pretzel crumbs 5 1/2 tablespoons unsalted butter1 tablespoon brown sugar1 box Betty Crocker fudge brownie mix2 eggs1/4 cup water1/3 cup vegetable oil1/3 cup nutella3/4 cup chopped pretzel M&M's DIRECTIONS: For the crust: 1. Preheat oven to 350 F. 2. In a bowl, stir together pretzel crumbs, unsalted butter and brown sugar. Press into a greased 9 x 13glass baking dish. Bake for 10 minutes and allow to cool. For the brownies: 1. In a large bowl, stir together brownie mix, eggs, water, oil and nutella. Pour on top of cooled crust.Top brownie batter with chopped pretzel M&M's. 2. Bake for 30-32 minutes. Allow to cool completely before cutting (they will be very fudgy!)

28) Nutella - Pumpkin Pie



INGREDIENTS: For the Crust:1 and 1/2 cups gingersnap cookie crumbs2 tablespoons granulated sugarpinch of salt5 tablespoons unsalted butter, melted and slightly cooled For the Pie:3 large eggs, room temperature15 ounce can pure pumpkin or 2 cups fresh pumpkin puree1/2 cup heavy cream1/2 cup dark brown sugar (may also use light brown sugar)1 and 1/2 tsp cinnamon1/2 tsp ground ginger1/4 tsp ground cloves1/4 tsp nutmeg1/2 tsp salt1/2 cup Nutella (or 4 oz melted quality chocolate) DIRECTIONS: 1.Preheat oven to 350F. Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnapcookies into a fine crumb. Mix with melted butter, sugar, and salt. Press into prepared pie dish. Donot press the crust far up the sides of the dish, or the cookies will end up burning. About halfway upthe sides. Bake crust for 10 minutes and allow to cool. 2.In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stirto combine. Pour the mixture into pie crust, reserving 1/2 cup. Mix the reserved cup of pie fillingwith Nutella. Drop spoonfuls of Nutella mixture onto pie, swirling gently with a knife. Do not swirl

too much, just lightly. 3.Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not“jiggle” too much. Allow to cool completely and serve at room temperature. Pie is good up to 1week stored in the refrigerator.

29) Black and White Cheesecake

Prep Time: 15 minutesCook Time: 1 hour

Ready In: 1 hour 15 minutesServings: 12

INGREDIENTS:

8 ounces cream cheese, softened 1/4 cup granulated sugar 2 cups heavy cream, divided 3/4 cup nutella, warmed slightly & divided (see instructions) 1 chocolate cookie pie crust

DIRECTIONS:

1. In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy. In aseparate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps. Whip theremaining heavy cream until soft peaks form. 2.Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.Alternately spoon the 2 batters into the pie crust, creating layers. Refrigerate for at least 1 hour andserve!

30) Cinnamon - Nutella Cake

Prep Time: 10 minutesCook Time: 1 hour 10 minutesReady In: 1 hour 20 minutes

Servings: 12

INGREDIENTS:

6 ounces softened butter 6 ounces caster sugar or 6 ounces fine sugar 3 eggs 4 tablespoons milk 8 ounces self-rising flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 6 tablespoons nutella or 6 tablespoons other brand chocolate hazelnut spread 2 ounces hazelnuts, roughly chopped

DIRECTIONS:

1. Preheat the oven to 185°C. Grease and line the base of an 8" round cake pan. Put butter, sugar, eggs,flour, baking-powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, orwith an electric mixer for 1-2 minutes until light and fluffy. 2.Tip 3/4 of the mix into the cake-pan, spread it level, then spoon the Nutella on in four blobs. Top withthe remaining mix, swirl a few times with a skewer, then smooth to cover the Nutella. Sprinkle withthe nuts. 3. Bake for 1 hour to 1 hour 10 minutes or until risen, nicely browned and springs back when lightlypressed (cover with foil if it starts to brown too quickly) Cool in the pan for 10 minutes, then turn out,peel off the paper and cool on a wire rack. Wrap tightly in double-thick foil to keep fresh for up to aweek.

31) Apple Walnut Coffee Cake with Nutella


Ready In: 45 minutesServings:

INGREDIENTS: 1 1/2 cup Versameal Gluten Free Baking mix3/4 cup chopped walnuts1/3 cup brown sugar packed1 teaspoon ground cinnamon1/2 cup vegetable oil2 large eggs1 cup apple cider or juice1 tsp cider vinegar1 tablespoon nutella warmed to where you can spoon it easily like a syrup DIRECTIONS: 1.Preheat oven to 350 degrees and lightly oil a 8x8 square pan 2. Mix all ingredients except Nutella into a smooth batter. It will be thin but will thicken as it sits forabout a minute. Pour batter into greased pan and melt the nutella to a workable soft syrup like textureby microwaving it approx. 20 seconds or set in a glass bowl or cup on top the heated oven whilemixing the other ingredients. Swirl melted Nutella into the batter when the batter is in the pan. 3.Bake at 350 degrees approximately 25-30 minutes or until knife or toothpick comes out clean wheninserted near center. Don't overbake!!! Gluten grains tend to bake faster and brown easily.

32) Chestnut, Apple and Nutella Cake



INGREDIENTS:

10 oz (250 g) chestnut flour2 and 1/2 glasses of milk2 oz (50g) sugar1 oz (25 g) pine seeds2 oz (50g) raisins7 oz (200g) apples1 orangeoilsalt2 spoons of Nutella

DIRECTIONS: 1.Soften the raisins in hot water. Peel the apples and cut them in cubes. Grate the orange rind. AddNutella and a pinch of salt to the chestnut flour. Add then sugar and lemon rind, then the pine seeds,the raisins and dilute with milk. 2.Wet with oil a rectangular mould and pour the compound - it must be about 1 inch (2 cm) thick- add 4spoons of oil and cook for 45 minutes in the oven at the temperature you usually use to cook cakes.(356F)

33) Little Red Riding Hood Cake



INGREDIENTS: 25g Red Cherries 200 g All-purpose flour100 g Butter ( soft)3 Eggs 150g Sugar 1 pack Vanilla sugar 1 pack Backing powder 2 tablespoons Milk2 tablespoons Nutella

For Cream Layer:200 g Whipping Cream3 packs Whipped cream stiffener (Sahnesteif )250g cream cheese2 packs Vanilla sugar 3 tablespoon s Sugar

For red topping:1 pack red Glaze (Tortenguss)Sherry juice

DIRECTIONS:

1.Cut the cherries into halves removing its seeds. Preheat the oven to 180 degrees. 2.Mix Butter, Sugar and Vanilla sugar . Add eggs one by one and beat well. Add milk. Combine flourand baking powder separately and add to the beaten egg mixture using a sieve. Add it in 2-3 batches.Mix well to make the cake batter.

3.Pour 1/2 or more of the batter into a greased spring form, to make the white base. Take the left outbatter and mix it with Nutella. Spread this batter gently over the top of the batter in the spring form tomake the brown colored chocolate layer above it. Now place the cherries on top of the chocolatelayer. 4.Bake for around 40 min. in the oven . Check by inserting a toothpick in the centre to see if it’s done, itshould come out clean.

5.Next for tasty cream layer. Beat the whipping cream and add Whipped cream stiffener to it. Addcream cheese, vanilla sugar & sugar to it and beat well. Pour the cheese mixture on top of the bakedbase. Refrigerate it until all is set.

6.For the Glaze, mix the glaze powder with the Cherry juice and heat in a pan. Let it cool for some 10seconds. Pour the red mixture evenly on top of the cream layer. Place some cherries on top fordecoration.

34) Nutella Marble Cake

Prep Time: 20 minutesCook Time: 1 hour 15 minutesReady In: 1 hour 50 minutes

Servings: 20-30 INGREDIENTS: 1 1/2 cups flour4 large eggs2 tsp vanilla paste or essence3/4 tsp baking powder1/4 tsp salt230g of butter1 1/4 cups sugarOne 400g jar Nutella (I used only half of this) DIRECTIONS: 1.Preheat the oven to 175°C. Lightly grease and flour a loaf pan. In a small bowl, lightly beat the eggswith the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. 2.In a large bowl, using a mixer, cream the butter and sugar at medium-high speed utnil fluffy. With themixer at medium-low speed, gradually beat in the egg mixture until well mixed. Gradually add theflour mixture beating at low speed between additions until just combined. Continue to beat for 30seconds longer. 3.Spread 1/3 of the batter in the loaf pan, then spread half of the Nutella on top. Repeat with anotherthird of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutellainto the batter with a butter knife. Do not overmix. 4.Bake the cake for about 1 hour and 15 minutes, until a skewer inserted into the center comes outclean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side upand let cool completely, about 2 hours. Cut the cake into slices and serve. (just quietly I didn’tactually wait until the cake was cool and thought it would also make a great dessert).

35) Apple - Blackberry Cake


Ready In: 55 minutesServings: 10-20

INGREDIENTS: 2 apples1 pack of blackberries (1/2 will do)3 eggs100-110 gram butter, melted (1/2 cup)1 tsp baking powder1/4 tsp salt75 gram of plain flour (0.6 cup)70 gram brown sugar (1/3 cup)3 tablespoons of golden raisins1/4 cup Nutella spread (1/4 of the small container) DIRECTIONS: 1.Sift the flour with the baking powder and set aside. Wash blackberries and leave to drain. Peel theapples, cut into four pieces, remove core and and slice thinly. Preheat your oven to 180C (350F). 2.Beat the eggs with a hand mixer, add sugar and salt and beat into a foamy mixture. Add the cooledmelted butter and Nutella and mix further. With a wooden spoon fold in the flour and apple slices.Pour the batter into a round 9.5″ mould and top with the blackberries. 3.Bake for 30 – 35 min (a toothpick should come out clean when you pierce the cake with it). Removeand let cool for a few min before unmolding. The cake comes out quite flat but that means it bakesquickly! Delicious!

36) Nutella - Pear Cakes



INGREDIENTS: 1 1/2 cups unbleached all-purpose flour1/2 cup quick oats1/2 cup packed brown sugar2 tsp baking powder1/4 tsp salt1/4 tsp cinnamon1 1/2 cup peeled chopped pear ( I used Bartlett)1/2 cup semi-sweet chocolate chips1 large egg2/3 cup buttermilk1/2 cup coconut oil, melted2/3 cup nutella DIRECTIONS: 1.Preheat the oven to 375F. Grease with butter or spray with nonstick spray a mini bundt pan 2.Combine flour, oats, sugar, baking powder, salt, cinnamon, and pear in a large bowl. Mix togetherand and make a well in the center. 3.In a large 4 cup measuring cup or medium bowl add buttermilk, egg, coconut oil and nutella. Whisktogether until well combined. Pour into the well. and add chocolate chips. 4.Fold wet mixture into dry until just moistened. Fill each pan with about 3/4 full. Bake about 18-20minutes until a toothpick comes out clean. Let sit 3-5 minutes in pan , then turn over onto a coolingrack. Store in a airtight container for up to 3 days.

37) Nutella Biscotti



INGREDIENTS:

2 1/4 cups all-purpose flour 2 tablespoons cocoa 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1 cup sugar 1/2 cup nutella 1/2 cup chocolate chips 1/2 cup hazelnuts (optional)

DIRECTIONS:

1. Preheat oven to 350°F. 2. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Beat eggs in alarge bowl until frothy. Add sugar and continue beating on high for 2 minutes. Stir in Nutella. Addflour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using. 3. Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet.Press logs into rectangles approximately 1/2 inch thick. Bake at 350F for 20 minutes. Remove fromoven. Turn down oven heat to 300°F. 4. Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the

thickness of your slices). Remove to a wire rack to cool. Store in an airtight container.

5. BREAD

38) Nutella and Coconut Bread



INGREDIENTS: 3 cups Flour3/4 cup Brown Sugar 1 Tbls. baking powder 1/2 cup coconut (toasted first) 1 egg 1/2 cup Nutella 1 cup Milk (skim or whole) 1 tsp. vanilla salt to taste

DIRECTIONS: 1.Sift all dry ingredients together into a bowl (flour, sugar, baking powder, salt), then stir in toastedcoconut. 2.In another bowl, Beat together the egg, milk, Nutella, and vanilla. Fold all ingredients together andpour into a loaf pan. 3.Cook in oven preheated to 350 F -- for 55 minutes. Let cool for a few minutes in the pan beforeturning out.

39) Nutella and Banana Bread



INGREDIENTS: 2 cups plain flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 cup caster sugar 1/2 cup brown sugar 2 eggs, lightly beaten 1/3 cup vegetable oil 1 teaspoon vanilla extract 4 ripe bananas, mashed 1/2 cup nutella

DIRECTIONS:

1. Preheat oven to 180°C Grease and line a 11cm x 21cm loaf pan. 2. Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl,combine the eggs, oil and vanilla. Add to the dry ingredients with mashed banana and fold until justcombined. 3.Pour the mixture into the loaf pan. Using a teaspoon, drop the Nutella across the top of the mixture,then mix it into the cake mix by inserting a cake skewer or a knife into the cake batter and swirling itaround a couple of time. 4. Cook for 50 minutes or until a skewer comes out clean. Turn out onto a rack and allow to cool for 10minutes before slicing and serving.

40) Oatmeal Nutella Scones

Prep Time: 10 minutesCook Time: 20 minutesReady In: 30 minutesServings: 8 scones

INGREDIENTS: 1 cup all-purpose flour1 cup whole wheat pastry flour1/3 cup packed light brown sugar1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 cup quick cooking rolled oats3 ounces (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes3/4 cup well-shaken buttermilk1 large egg, separated1/2 cup Nutella2 tablespoons raw sugar (optional) DIRECTIONS: 1. Adjust the rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet withparchment paper and set aside. 2. In a large bowl, whisk together both flours, the brown sugar, baking soda, baking powder, salt, andoats. Add the cold butter, and using a pastry cutter (or 2 forks), cut the butter into the flour mixtureuntil the butter is about the size of a pea and the mixture resembles chunky coarse sand. 3. Measure out the buttermilk and add the egg yolk into the buttermilk and whisk to combine. Reservethe egg white. 4. Make a well in the dry ingredients and pour in the buttermilk and then the Nutella into the well. Usingclean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comestogether. Do not overwork the dough.

5. Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inchdiameter, about 1 1/2 inches high. You may have to dust your hands lightly with flour so the doughdoesn't stick. Slightly beat the reserved egg white, and brush the top of the dough with it. Sprinklewith the raw sugar if using. 6. Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes, rotating thebaking sheet half way through. Bake until a toothpick comes out mostly clean. 7. Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm orallow to cool completely. 8. Best eaten same day, but will keep stored in an airtight container for up to 2 days.

6. DRINKS AND OTHER TREATS

41) Nutella Hot Chocolate


Servings: 1

INGREDIENTS: 1 c milk2 Tbsp Nutella DIRECTIONS: 1. Combine milk and Nutella in a sauce pan over medium-low heat. Whisk until Nutella melts andmilk gets hot.

42) Nutella Eggnog


Servings: 12-16

INGREDIENTS: 8 eggs, separated1/2 cup sugar1/2 cup Nutella3 cups whole milk2 cups heavy cream2 cups dark rumToasted hazelnuts, roughly crushed under a skillet DIRECTIONS: 1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds.Increase speed to medium-high and, watching carefully, beat until they are about the consistency ofshaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar andbeat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl. 2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speeduntil pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula asnecessary, about 2 minutes total. Add Nutella and mix until homogenous, about 15 seconds. Add milk,cream, and alcohol and mix on low speed to combine. 3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixtureuntil completely incorporated. Serve by ladling into goblets and garnishing with crushed toastedhazelnuts.

43) Nutella Vanilla Yogurt Smoothie


Servings: 1-6

INGREDIENTS:

1/2 cup nutella 1 pint low-fat vanilla yogurt or 1 pint regular vanilla yogurt 1 cup skim milk 1 pint mixed fruit, frozen or 1 pint banana, cut into 1 inch pieces

DIRECTIONS:

1 Put all ingredients into blender and puree for 2 minutes or until smooth.

44) Nutella Buttercream Frosting


Servings: 24

INGREDIENTS: 2 sticks unsalted butter, softened1 13-ounce jar of Nutellapinch of fine grain sea salt1 tablespoon clear vanilla extract1.5 pounds confectioners’ sugar, sifted6-8 tablespoons heavy cream or milk DIRECTIONS: 1.In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5minutes. Slowly add in confectioner’s sugar, and continue mixing until well blended. 2.Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.Beat at high speed until frosting is smooth and fluffy, about 3 minutes.

45) Chocolate Nutella Fudge


Ready In: 3 hoursServings: 50

INGREDIENTS: Butter, for greasing pan1 (14 oz. ) can sweetened condensed milk1 tsp vanilla extract8 oz. high-quality bittersweet (60% cacao) chocolate chips1 cup Nutella, room temperature3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces1/2 tsp (approximately) sea salt DIRECTIONS: 1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchmentpaper, leaving a 2-inch overlap on the sides. 2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla,bittersweet chocolate chips, Nutella, and butter. 3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water levelshould be low enough that the bottom of the bowl does not touch the water. Stir until the chocolatechips are melted and the mixture is smooth, 5 to 7 minutes. 4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with seasalt. Refrigerate until the fudge is firm, at least 2 hours. 5. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge.Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge

into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plasticwrap and foil.

46) Nutella Yogurt Fruit Dip


Servings: 10

INGREDIENTS: 1 cup plain, nonfat Greek yogurt1/2 cup Nutella DIRECTIONS: 1.Mix the yogurt and Nutella together in a small bowl until completely combined. Refrigerate untilready to use. Serve with fresh cut fruit.

47) Nutella Ice Cream


Ready In: n/aServings: 1-3

INGREDIENTS: 1 cup Nutella2 cups 18% coffee cream or half & half DIRECTIONS: 1.Warm the Nutella a bit in the microwave or on the stovetop, just to make it easier to blend; whisk inthe cream and pour into your ice cream maker. Freeze according to manufacturer’s directions. Eat, ortransfer to another container and put in the freezer to harden it up a bit.

48) Nutella Marshmallow Mousse


Ready In: 2 hoursServings: 4

INGREDIENTS: 4 ounces marshmallows (about 2 cups of mini marshmallows or 16 large marshmallows)1/4 cup whole milk6 tablespoons Nutella chocolate-hazelnut spread1 cup heavy whipping cream

DIRECTIONS: 1.Using a strainer, rinse the mini marshmallows over cold running water. (Why rinse themarshmallows? It removes the cornstarch and powdered sugar on the outside. Skip this step and youwon't have a smooth and silky mousse. Trust me.) In a microwave-safe bowl, combinemarshmallows, milk and Nutella. Microwave for 1 to 2 minutes. Mix until smooth. Set aside to cool. 2.In another mixing bowl, beat the whipping cream to soft peaks. Take 1/4 of the whipped cream andmix it into the Nutella mixture. Gently fold in the rest of the whipped cream. Transfer into margaritaglasses, goblets or ramekins. Cover with plastic wrap. Refrigerate for at least 2 hours before serving.Garnish with whipped cream, shaved chocolate or fruit.

49) Nutella Creme Brulee’

Prep Time: 20 minutesCook Time: 40-45Ready In: 4 hours

Servings: 2-6

INGREDIENTS:

4 cups heavy whipping cream1 vanilla bean6 egg yolks1/2 cup sugar (plus additional for dusting)4 tablespoons Nutella – meltedFresh Berries – Optional for Garnish DIRECTIONS:

1.Preheat your oven to 325 degrees. In a large saucepan, add your cream. Slice your vanilla bean downthe center and scrape out the insides. Add bean & insides to the cream. Heat over medium high heatuntil it comes to a boil. Remove from heat and set aside. 2.While cream is cooling, add egg yolks and sugar into the mixer. Using your whisk attachment, whiskuntil mixture is creamy and has a light color. Remove vanilla bean from cream and discard. 3.Temper the egg mixture into the cream mixture by whisking it slowly to avoid scrambling your eggs.Add in melted Nutella and continue mixing until everything is combined. 4.Pour cream/egg mixture into ramekins. Filling to near the top. Place ramekins into a large casseroleovenproof dish. Fill dish with warm water so that water level reaches half way up the sides of theramekins. This creates a water bath so that it will cook through evenly. Place dish into oven. Bake forapprox 40-45 minutes (until center is slightly jiggly and sides are firm)5.Remove ramekins from water bath with tongs. Transfer to a baking sheet and refridgerate for 3-4hours or until mixture sets up completely. Remove crème brulee 15 minutes PRIOR to serving. Dust

the tops of each ramekin with sugar. Rolling the edges so that the sugar is distributed evenly. Usingyour kitchen torch, scorch the tops. Allow to rest a few minutes prior to serving. 6.Garnish with fresh berries or whipped cream (or both!)

50) Nutella Sea Salt Caramels

Prep Time: 15 minutesCook Time: until it reaches 230 degrees

Ready In: 45 minutesServings: 50+

INGREDIENTS: 14 tablespoons unsalted butter3/4 cup light brown sugar1/2 cup sugar3/4 cup light corn syrup2 teaspoons sea salt1/4 cup heavy cream2 teaspoons pure vanilla extract2 tablespoons Nutellafleur de sel to garnish DIRECTIONS: 1. In a heavy bottomed large sauce pan, add: butter, sugars, syrup, sea salt and cream. Bring to a boiland stir until sugars are dissolved and mixture is well combined. 2. Using a candy thermometer, when mixture reaches 230 degrees remove from heat and stir in vanillaand Nutella. 3. Allow to cool for a couple of minutes, then pour into an 8×8 pan that has been lined with parchmentpaper. 4. Allow to cool in pan slightly, sprinkle with fleur de sel and then refrigerate for several hours. Oncechilled, cut into small squares. 5. Caramels can be wrapped individually in wax paper.

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