Nutella, that chocolate-hazelnut-hazelnut spread loved by many kids (and adults) is more flexible than you might think. Nutella makers come up with these ideas.
FESTIVE NUTELLA MUFFINS
1 cup plain plain yogurt
1/3 cup sugar
1 cup all-purpose flour
2 tsp yeast
1/4 cup oil
1 vanilla pod
Preheat the oven to 350 degrees.
While you wait for the oven to heat up, combine the egg, sugar and vanilla bean in a bowl.
Add the oil to the mixture. For best consistency, try adding it gradually while mixing.
Add the yogurt and continue mixing. Add flour and yeast. To avoid the formation of lumps, add it gradually while whisking.
Pour the mixture into the muffin tin. Stop ½ inch below the edge: the muffins will naturally rise during baking, creating nice rounded tops.
Bake the muffins for about 20 minutes.
Wait for the muffins to cool a bit. Then, place a touch of Nutella® (1 tablespoon per muffin) on each muffin and decorate freely.
BUTTERMILK AND BANANA BREAKFAST MUFFINS
1 cup all-purpose flour
1 cup whole wheat flour
½ cup quick cooking rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
4 overripe bananas, mashed
½ cup granulated sugar
½ cup unsweetened applesauce
½ cup buttermilk
1 teaspoon vanilla or maple extract
¾ cup NUTELLA®
Preheat the oven to 350 degrees. Spray a nonstick muffin pan with cooking spray.
In a large bowl, combine the flour, rolled oats, baking powder and baking soda.
In another bowl, whisk together the bananas, eggs, sugar, applesauce, buttermilk and vanilla. Pour over the dry ingredients and stir until just combined.
Pour into prepared muffin tin. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Spread each muffin with 1 tablespoon of NUTELLA® Serve with fresh fruit or 100% juice and a glass of milk for a complete breakfast.
BUTTERMILK BLUEBERRY PANCAKES WITH NUTELLA
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1/2 cup of milk
1/2 cup low-fat plain yogurt
1 egg, lightly beaten
3 tablespoons melted butter, divided
1 cup fresh blueberries, divided
1/4 cup Nutella®
In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
In another bowl or a liquid measuring cup, whisk the milk with the yogurt, egg and 2 tablespoons of melted butter. Pour over the dry ingredients. Whisk to combine. Stir in 1/2 cup blueberries.
Heat skillet over medium heat. Brush with some of the remaining butter.
Pour the batter, about 1/4 cup for each pancake, into the pan.
Cook until bubbles appear on top, about 2 minutes. Flip and cook until golden brown. Set aside to keep warm.
Repeat with remaining butter and batter.
Spread the Nutella® evenly over the pancakes. Serve with the remaining fresh blueberries.
NUTELLA THUMBPRINT COOKIES
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter, and egg required on cookie mix packet for die-cut cookies
2 egg whites
1 cup finely chopped hazelnuts, toasted, peeled
1/2 cup Nutella® hazelnut spread
Multi-colored nonpareils, if desired
Heat the oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms.
Shape into 50 balls (3/4 in). In a small bowl, lightly beat the egg whites with a fork. Place walnuts in another small bowl. Dip each ball in egg white, then roll in walnuts. On ungreased cookie sheets, place balls 1 inch apart.
Bake for 8 to 10 minutes or until set. Let cool 5 minutes on cookie sheets. Using the end of a wooden spoon, make an indentation in the center of each cookie. Remove from cookie sheets to a cooling rack. Cool completely, about 20 minutes.
When ready to serve, spoon chocolate hazelnut spread into small resealable plastic food storage bag; sealed bag. Cut a small corner of the bag; insert cut corner of bag into indentation of each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
Store covered in an airtight container at room temperature in a single layer.
OATS WITH NUTELLA AND FRUIT
1 1/2 cup oats
3 1/5 cups skim milk
8 teaspoons of sugar
4 tablespoons Nutella® hazelnut spread
2 tablespoons coarsely chopped hazelnuts, or any other nut
Put the milk and oatmeal in a saucepan.
Cook over medium-high heat until the mixture thickens, then add the sugar and continue to stir.
Let the oats cool.
Divide the mixture into bowls and decorate each with Nutella® hazelnut spread, chopped hazelnuts and raspberries (or other fruit if you prefer).
Serve at room temperature.
NUTELLA PUFF PIE
2 rolls of puff pastry
1 egg yolk
1 cup hazelnut flour
1 cup Nutella® (1 tsp/serving)
Heat the Nutella® in a double boiler over low heat, stirring constantly. Then off the heat, add the whole eggs, one by one, then the hazelnut flour. Beat everything with a whisk until you obtain a smooth and homogeneous cream.
Roll out a disc of puff pastry on a baking sheet lined with parchment paper and pour the cream over it up to about 1 cm from the edge. Cover with the other disc of puff pastry and press down on the edges with your fingers and the flat of a knife to melt the 2 discs of puff pastry together. Refrigerate for 30 minutes.
Take the pie out again and, using a fork, prick the surface to make decorative designs as you wish, or using a knife, incise diamond shapes in the surface.
Beat the egg yolk in a bowl with 1 tablespoon of cold water and brush the pie. Then put it in the oven at 400 degrees for 25 minutes. After 25 minutes, reduce the temperature to 350 degrees and cook for another 10 minutes. Remove the pie from the oven and let it cool on a wire rack before serving.
FRUIT BREAKFAST PIZZA WITH NUTELLA
1 store-bought pre-made pizza dough
4 tablespoons of Nutella®
1 cup sliced fresh strawberries
1 cup fresh blueberries
1/2 cup fresh kiwi, peeled and sliced
1 cup sliced fresh peaches
nutella – an ingredient to prepare this delicious recipe
Bake pizza dough according to package directions.
Spread 4 tablespoons of Nutella® evenly over the hot pizza dough, leaving about 1 inch at the edge as a crust.
Top pizza with fruit and berry slices, evenly distributed. Then cut the pizza into 8 equal wedges.
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