Spread makes dazzling desserts
The popular peanut butter spread was patented in 1884 in the United States but is now being followed by a chocolate and hazelnut spread that can do anything that the legumes spread can do.
It is great on toast for breakfast, in a sandwich that includes peanut butter for lunch and as a topping for a favorite dessert or even in dessert recipes in the evening. Any time that peanut butter is king, Nutella is in the royal house as well.
Nutella is a combination of chocolate and hazelnuts and fits easily into recipes. Actually, there is a cookbook of 30 best recipes for using Nutella in an attractive Nutella-jar shaped, vinyl-covered book, with a picture of the actual recipe included. The instructions are in grams, such as in United Kingdom cookbooks, along with cup and tablespoon measurements.
Some of these recipes will be printed here for you, along with a couple I snagged from other sources.
I have never made a souffle, but the recipe book notes that it is quick and easy to make and will tickle the tastebuds of young and old alike.
7/8 cup Nutella
1/4 cup cornstarch
2/3 cup superfine sugar
1 heaping teaspoon vanilla sugar
1 tablespoon unsalted butter
Melt the Nutella in a bowl over a pan of simmering water. Break the eggs and separate the whites from the yolks. Sift the cornstarch into a bowl and mix with 1/3 cup of sugar. Add egg yolks, two at a time, to the melted Nutella, followed by the vanilla sugar and finally the cornstarch and sugar mixture. Preheat oven to 425 degrees. Beat egg whites into the Nutella mixture but do not work them together too much. Grease six molds or small souffle dishes and dust with the 1/3 cup of sugar. Pour mixture into the dishes and bake for 25-30 minutes. Remove from oven, sprinkle with confectioners’ sugar and serve.
Note: I do not know what vanilla sugar is and could not find anywhere in the cookbook that explained it. I imagine it is something to do with vanilla and a teaspoon of the flavoring would work as well.
Rice pudding gets a new twist with Nutella added to the mixture. It is a recipe from the cookbook.
Nutella Rice Pudding
4 cups whole milk
1 1/2 tablespoons super fine sugar
1 vanilla pod
1/2 cup rice (not the instant kind)
3 tablespoons Nutella
Bring milk and sugar to a boil in a saucepan. Split the vanilla pod/bean in half lengthwise, scrape out seeds with the point of a knife and add them to the boiling milk. Pour the rice into the milk and cook over a gentle heat for about 45 minutes. Stir from time to time to prevent the rice from sticking to the bottom of the pan. Remove from heat as soon as the rice is cooked. Immediately add the Nutella and mix well. Divide the mixture between four to six glass bowls and let cool so the rice will absorb any excess liquid that remains. Serve warm or cold, with a topping of whipped cream, if desired.
Macaroons have a meringue-like texture. These are sandwiched together with Nutella filling.
6 egg whites
2 cups confectioners’ sugar
2 1/2 cups ground almonds
1/4 cup cocoa powder
1 cup super fine sugar
1 1/4 cups Nutella
Preheat oven to 275 degrees. Mix together confectioners’ sugar, ground almonds and cocoa powder. Sift the mixture to make it very fine. Beat egg whites in a bowl until frothy. Add half of the sugar and continue to beat. When they start to become stiff, add the remaining sugar and continue beating to make a thick meringue mixture.
Using a spatula fold in the sifted ingredients. Use large gentle movements for at least 2 minutes, working the mixture from the edges of the bowl toward the center. It should form a ribbon when it falls from the spoon. Cover a baking sheet with parchment paper and draw evenly spaced circles, 1 1/2-inches in diameter, on it. Put the mixture into a piping bag fitted with a plain nozzle and pipe onto the baking parchment in rounds the same diameter as the circles. Set aside for 20 minutes in a dry place until a crust forms on the surface. Before putting in the oven, place the baking sheet on top of another baking sheet. Then the macaroons will not be overcooked.
Bake for 15 minutes. Let the macaroons cool for 5 to 10 minutes then remove from the baking sheet. When cool, spread half with Nutella and sandwich together with another one. Refrigerate for 24 hours before serving so the macaroons soften slightly. Makes 40 cookies.
This recipe is from the Iron Chef Clinic, where 4-H members teamed up to make various foods using bacon as an ingredient. The Denim and Dust team named it Bacon Fusion, explaining to me that fusion meant a combination of two or more ingredients.
They made these doughnuts in an electric Do-Nut maker. They are frosted with an icing that contains Nutella, whipped topping and pudding mix. Who could miss with this? They took fourth place in the contest’s dessert category.
2/3 cup cocoa powder
1 1/4 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 large eggs
2 teaspoons vanilla
1/2 cup butter, melted
1 1/4 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup chocolate chips
3/4 cup milk
2 teaspoons vinegar
In a large bowl, combine all dry ingredients and mix well. Add chocolate chips. In a separate bowl, whisk eggs, milk, vanilla and vinegar. Add to dry ingredients and beat. Stir in melted butter. Spoon mixture into Do-Nut maker. Cook for 2 minutes or until a toothpick inserted in one of the doughnuts comes out clean. Cool and frost with the following:
1 cup Nutella
4.3-ounce vanilla pudding mix
1/2 cup milk
8-ounce tub of whipped topping
Stir Nutella, pudding mix and milk until creamy. Stir in whipped topping. Frost the doughnuts.
Tuiles are a thin, crisp wafer from France that means tile, as they are draped over a rolling pin to make a cookie the shape of a tile.
1/3 cup hazelnuts
2 1/2 tablespoons unsalted butter
2 egg whites
1/3 cup super fine sugar
1/3 cup all purpose flour
1/2 cup Nutella
Preheat oven to 325 degrees. Sprinkle hazelnuts on a baking sheet covered with baking parchment paper and bake for 15 minutes. Place on a clean towel and rub them together to remove the skins. Chop into small pieces. Melt butter in a saucepan over a low heat. Mix together egg whites and sugar in a bowl. Add sifted flour, Nutella and melted butter. Using a spoon, place small mounds of the mixture on a baking sheet covered with baking parchment and flatten them slightly into circles using the back of a spoon to do so. Sprinkle with chopped hazelnuts. Bake for 6 to 10 minutes, depending on their thickness. Remove from oven and quickly place each one in turn over a rolling pin or bottle to shape. As they cool, they will take on the characteristic of a curved tuile shape.
This recipe is quite easy. It only calls for store-bought puff pastry, Nutella and an egg yolk to make a glaze on top. Nutella came up with this recipe that would be good for breakfast or tea time.
8 ounces ready rolled puff pastry
1/2 cup Nutella
1 egg yolk, beaten
Preheat oven to 350 degrees. Unroll the pastry on a work surface. Spread with a thick layer of Nutella. Cut the pastry into 16 equal-size pieces. roll up, starting at a long edge in order to form a mini-crossiant. Brush with egg yolk and bake for 20 minutes.
This recipe was made and the recipe distributed at one of Dragana Lazic’s cooking schools at the Schiappa branch of the Public Library of Steubenville and Jefferson County. It is called Ferrero Rocher, just like candies of the same name.
3 1/2 ounces hazelnut wafer biscuits, crushed
5 1/2 ounces hazelnuts
7 ounces Nutella
9 ounces dark or milk chocolate
Preheat oven to 350 degrees. Spread out the hazelnuts on a lined baking sheet and roast for 8-10 minutes, until they are warmed through and aromatic. Remove from oven and let cool, rubbing their skins off with a tea towel and chopping them. Combine crushed wafer biscuits, hazelnuts and Nutella. Mix with hands and roll a heaping teaspoon into a ball. Repeat with all the dough to get between 30 and 40 balls, depending on size.
If mixture is not firm, put in the refrigerator for 45 minutes. Melt chocolate and cool a bit. Remove the balls from the refrigerator and dip into melted chocolate until well coated. Let set at room temperature or in the refrigerator if the weather is too hot.
This is a recipe from the Taste of Home magazine. The dough is folded over for a melt-in-your-mouth cookie that has Nutella as a filling.
Folded Hazelnut Cookies
1 tablespoon chopped hazelnuts
1 tablespoon sugar
1 1/2 cups flour
1/2 cup confectioners’ sugar
1/4 cup cornstarch
3/4 cup cold butter, cubed
2 tablespoons Nutella
1 egg, lightly beaten
Preheat oven to 350 degrees. In a small bowl, mix hazelnuts and sugar. In a large bowl, whisk flour, confectioners’ sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes. Dough will be crumbly but will come together. Divide dough in half. On a lightly floured surface, roll each portion to a 1/8-inch thickness. Cut with a floured 2-inch round cookie cutter. Place 1/4 teaspoon Nutella in center. Fold dough part way over filling, just enough to cover. Place 1 inch apart on greased baking sheets. Brush with beaten egg, sprinkle with hazelnut mixture. Bake 10 to 12 minutes or until bottoms are light brown. Remove to wire racks to cool. These are 108 calories per serving.
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