Nutella Coconut Mallow Turnovers Recipe World Nutella Day February 5th





Here is an easy fix for that craving!

1 package puff pastry, 2 pastry sheets thawed
1 Cup Nutella spread
1/2 cup toasted coconut
1 Cup mini marshmallows
1/4 cup toasted coconut (toasted spread on a paper plate for 1 minute turning every 20 seconds)
grated chocolate or mini chocolate chips optional
Confectionary sugar and water glaze

Preheat oven to 350 degrees F. Cut each square of pastry into 4 equal size pieces. Spread two tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.  Top each with about 12  mini marshmallows, sprinkle with toasted coconut and fold over to form a little triangle. Close edges with a fork. Bake for 22-25 minutes or until pastry just turns golden. Remove and let cool for 5 minutes. Use a confectionary sugar and water glaze for the top, sprinkle with grated chocolate or mini chocolate chips.

Toasting Coconut:
Place coconut spread out in one thin layer on a paper plate and microwave it stirring every 10 seconds till brown. (Or you can do this is the oven on parchment paper on 350 till brown keep turning!)

Nutella Dipped Frozen Bananas

Nutella-dipped frozen bananas are one of the childhood memories and a very quick treat.

There is really no cooking involved and with just two ingredients and some parchment paper, if you are a chocolate-covered banana lover, this will be heaven on a toothpick stick!

Delicious especially on a hot summer's day!


I like to tell myself, they are a frozen ice cream treat that's healthy because they're bananas!!


We all know these are full of sugar in the Nutella so healthier they aren't but they sure are delicious!

A little summer indulgence never hurts!

Nutella is a delicious hazelnut spread confection I use in many desserts like my Nutella Frangelico Cheesecake, Chocolate Nutella Rice Krispie Treats, and my Nutella Chocolate Mousse Tart.

World Nutella Day with Nutella Melting Moments Gem Cookies

February 5th is World Nutella Day. Another favorite of ours made with Nutella, if your a Nut for Nutella, this is a perfect cookie for you. Very delicate flavored cookie, with rich chocolate Nutella and hazelnuts on top.

Very hard to resist not eating the whole batch in one sitting.

Almond and Frangelico give this cookie a perfect flavoring for the batter.

Make sure you use a floured finger to make the well to fill after they're cooled thoroughly.

Wrap in wax paper for around and hour for easier handling of the dough.

1 cup butter or margarine
1/4 cup + 2 tablespoons powdered sugar
1 1/4 cups flour
1/2 cup cornstarch
1/4 teaspoon almond extract
1/4 teaspoon Frangelico
Nutella

chopped hazelnuts for decorating

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Sift in flour and cornstarch, mix well. Add flavorings, blending well. Chill 1 hours.
Shape dough into 1-inch balls and place 3" apart making a well in the center of each cookie with your index finger, to fill when cooled. Bake at 350 till set not brown.
Cool completely cookies are very fragile, spread Nutella gently onto cookies, add chopped hazelnuts.

Nutella Bread Pudding Nutella is The Latest Food Craze for 2011

Nutella Bread Pudding!
This is the craze for quite some time and still as popular as ever  in 2011 

Nutella Bread Pudding
12 slices Egg Bread or 12 slices Texas Toast Bread, at least 1 day old

1 1/2 cups Nutella
2 cups light cream or half and half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons hazelnut liqueur
1 cup sugar
4 large eggs
Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.

 Make 6 sandwiches with the bread and Nutella. Cut each sandwich into 8 small squares. Pile the sandwich pieces into the prepared baking dish..

 In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.  In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.  Pour the mixture over the bread and cover the dish with aluminum foil.

 Bake on the center rack of the oven till brown and crisp on top, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.

 Serve with whipped topping....and drizzle chocolate syrup on top. Enjoy!

Ricotta Nutella Frangelico Cheesecake

This is a delicious rich cheesecake with a cookie crust. The filling is made with a Ricotta Nutella and Frangelico. A truly decadent and off the charts tasting Italian Cheesecake that's amazing!


The cheesecake reminds me a little something like an Easter Italian Cassata but with Nutella and then with a shot of Frangelico, if you're a lover of these flavors like me, this will be your new found love of desserts to make at Christmas time.


I make this every year and usually freeze them for gift giving. Take a stroll to see the recipe at the end on how to make this easy delicious Italian cheesecake with Nutella!

Decadent Hazelnut Nutella Truffles

1 cup of semi-sweet chocolate chips
1 (14 ounces) can sweeten condensed milk
1 1/4 cups Nutella
1 teaspoon hazelnut-flavored liqueur or 1 teaspoon vanilla
60 whole hazelnuts (approx)
1 -2 cup chopped hazelnuts
dipping chocolate

 Melt chocolate chips with milk and Nutella.  Remove from heat and stir in liqueur or vanilla. Chill in the fridge till firm. Shape into 1 inch balls around a whole hazelnut, then roll in chopped hazelnut.  Dip in melted chocolate if desired and store in an airtight container in a cool place.

Nutella Ganache Milano Cookie Knockoffs

Delicious buttery and filled with decadent fudge. These Nutella Ganache Milano Cookie Knockoffs of one of the best cookies you will ever make homemade!

Chocolate Nutella Banana Crepes with Kahlua Fudge Sauce



Nutella Madness Cupcakes or Nutella Birthday Cake

Updated on April 25th 2010....Nutella Birthday Cake, use same recipe below, just hollow out the middle of the bundt, fill, frost, spread some Nutella over the ganache and add candy topping!

I was inspired by my dear mom who loved hazelnuts, my grandmother, whose last name was Ferraro,(both long since have past on) and now my son Curt is a huge Nutella fan, and usually takes every jar he see's when visiting me. So this time this jar didn't get away.

So, here is goes, inside of this cupcake is a creamy Nutella filling, with crushed
hazelnuts, butter and rice krispie filling. The chocolate scratch cake is dark fudge. The topping is ganache with Ferraro Rocher crumbled on top. So you can see this isn't your average easy to name confection.



I cut open one of the cupcakes so you can see the rich decadent filling, with crushed hazelnuts and Nutella inside. A fluffy yet slightly crunchy delight.


The ganache with a semi sweet chocolate and heavy cream is smooth and delicious on top.

Who could go wrong with this wonderful delicious candy!

Ganache at its finest....I used Lindt Chocolate for this.

Take a sharp knife and cut a round circle in each center to fill each cupcake with filling

I used a baby teaspoon to fill each one which was easier to fill, or you can use a parchment bag and fill each one.

The filling is light but dense with flavor!

The dark chocolate cupcakes are a perfect match for this hazelnut filling and ganache topping.

8 tablespoons unsalted butter, cut into 4 pieces
2 ounces good grade bittersweet chocolate, chopped
1/2 cup dutch style processed cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream

heat oven to 350 degrees. Line standard-sized muffin pan.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Microwave till melted and smooth, about 1 minute. Set aside to cool, to luke warm.
Stir in flour, baking soda, and baking powder in small bowl to combine.
Beat eggs in bowl. Add sugar, vanilla, and salt,beat till fluffy. Add cooled chocolate mixture and beat until well combined. Add flour and sour cream beat till everything is well combined.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Cut centers out, fill with filling below. Top with ganache frosting. Crumble Ferarro Rocher Candy on top of ganache.
Filling:
4 tablespoons softened butter

1/2 cup of chopped hazelnuts and 1/2 cup whole ones for the top of the cupcakes 1/2 cup of Nutella
1 1/2 cups of rice krispies crushed or put in food processor 30 to 40 seconds
2 to 3 tablespoon of heavy cream
1 cup of confectionery sugar
Mix butter and Nutella together until well blended. Add confectionery sugar rice krispies, mix together and add the heavy cream until a smooth filling not running but thick and spoonable. Fill hollowed out cupcakes with the filling.

Ganache Topping
2 cups of semi-sweet good grade chocolate
3/4 cup of heavy cream
Heat cream in microwave till boiling, remove add chips keep stirring until chips are all melted. If you want this to be a more like just frosting, cool for 20 minutes before spreading, otherwise I put this on while hot and let it drip down the sides.
Add crushed Ferarro Rocher candies on the top of the cupcakes after you have put the ganache on them.