The Foodie's Food Trip: Nutella

Showing posts with label Nutella. Show all posts

Nutella Chocolate Chip Cookies

Nutella was on sale the other day, so I bought two jars. So now... what to do with all that Nutella? Bake, of course!

See those two cutie Nutella jars? Bought them in Italy during our holiday two months ago and I looove them! Each jar just contains 30g (the normal Nutella jar has 400g) and they're sooo adorably cute!

Anyway, I made some Nutella cookies before, but hubby and I felt something's missing... the chocolate chips. I can simply add chocolate chips to the last recipe I used, but decided to look and try out a different recipe completely.

I found one from justJENN which looks simply divine and chewy and perfect.

Nutella Chocolate Chip Cookies
from justJENN

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions

Preheat the oven to 375 degrees and prep baking sheets with silpats (or baking paper).
In a large bowl whisk together the flour, baking soda and salt.
In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.
Gradually add the flour until the mixture is combined.
Then mix in the chocolate chips and the Nutella.
Drop by Tablespoons onto the prepped baking sheets and bake for 8-10 minutes.
Let cool on wire racks. When the cookies come out they will go from rounded balls to lovely flat cookie discs.

The Nutella was supposed to be swirled and not completely mixed... I think I over-mixed the Nutella to my cookies. It doesn't matter... they're still great!

Chocolate Nutella Bread Pudding

I think I'm addicted to Nutella... all I can think of making are desserts with Nutella! And... here's another one: Chocolate Nutella Bread Pudding.

I've never made bread and butter pudding before, so this is my first time. A normal bread and butter pudding will have sliced stale bread soaked in cream, milk and eggs. To add flavor to that, some would any or all of the following: raisins or currants, cinnamon & other spices, a bit of brandy (or any other alcohol), and of course the sugar. So where's the butter? You spread the butter on the bread before putting them in the pan, then pour the custard all over the bread.

A chocolate twist to the traditional bread and butter pudding would be Delia Smith's chocolate bread and butter pudding - the custard is mixed with melted chocolate, Nigella Lawson's chocolate chip bread pudding - chocolate chips were scattered all over the sliced bread, and Ainsley Harriott's Chocolate croissant bread and butter pudding - the custard is mixed with chocolate and hazelnut spread.

As you all know, hubby and I are chocolate lovers, so that's what I did and combined all of their recipes: I adapted Delia Smith's recipe by using her steps and technique in making her chocolate bread pudding; I adapted Nigella Lawson's recipe by adding chocolate chips to the bread pudding; I adapted Ainsley Harriott's recipe by using chocolate and hazelnut spread (a.k.a. Nutella).

Ingredients

Yes, I know... the vanilla's missing

For the Custard Mixture

150 ml whole milk
150 ml double cream
1 t vanilla
2 egg yolks
2 T sugar
3-4 T Nutella

For the Pudding

50-100 g chocolate chips
4 slices of stale bread
50 g unsalted butter, softened, plus extra for greasing

To serve (optional)

icing sugar, for sprinkling
double cream, for drizzling

Directions

For the custard, place the milk, cream, Nutella and vanilla into a saucepan and bring to a scalding point, then take off the heat.
In a bowl mix the egg yolks and sugar together. Gradually add the cream mixture, whisking continuously.
For the pudding, remove the sides of the bread. Cut each slice of bread into 4 triangles. Spread some butter on both sides of each bread. Grease an ovenproof dish with butter. Arrange the buttered bread in the dish. Sprinkle some chocolate chips over the bread, then pour over the custard mixture.
Cover the dish with cling film and let it soak for an hour at room temperature. Put in the refrigerator and leave overnight (Delia Smith's suggestion is 24-48 hrs).
Preheat oven to 170C. Remove the cling film from the dish and bake for 30 minutes or until set.
Sprinkle some icing sugar over the bread pudding. Serve with a drizzle of double cream.

Notes

In Delia Smith's recipe, soak period should be 24-48 hours. I only soaked mine for 2-3 hours. :)
Before pouring the custard mixture, make sure it's cool enough so that the chocolate chips won't melt. Because that's what happened to me. You can see from the picture below that some of the chips are already melting and losing their form.
My pan is too deep and when I first covered it with cling film, the bread's floating above the custard. Plus some parts of the bread were not soaked in the custard (see photo above). So, in step 4, place something over the pudding before covering it with cling film so that the bread will not float and the custard mixture will be absorbed by the bread. In my case, I placed a plastic container.
I didn't sprinkle icing sugar over the bread pudding. Instead, I added a teaspoon or so of sugar in the double cream before drizzling it over my sliced bread pudding.

Super-easy Nutella Brownies

World Nutella Day is just a few days from now. Can't wait for the new recipes people will be sharing. :)

I'm not joining the World Nutella Day recipe sharing thing, it's not my own recipe but this is just something worth sharing. I just love Nutella! And I've been looking for another yummy Nutella recipes for the past few days. And today I finally got one.

I saw the recipe from Savory Sweet Life. She got the recipe from the book Desserts 4 Today: Flavorful Desserts with Just Four Ingredients. This means only one thing: the recipe only calls for four ingredients. Yes, you read that right, FOUR! (1)Egg, (2)Nutella, (3)Flour and (4)Hazernut.

The recipe will produce 12 mini cupcakes. I have the mini-cupcake pan but I ran out of the mini cupcake liners, so I opted to use the normal size ones. I just doubled the recipe to produce 12 cupcakes.

I'm not into nuts. Actually, I can survive if I add the hazelnuts I wouldn't mind it that much, but hubby's not a fan. For him, if it's chocolate, he wants it all chocolate. Plain and simple. So I was thinking of just replacing the hazelnuts with chocolate chips.

I baked the brownies for 15 minutes. While they were in the oven, I realized that I forgot something... the chocolate chips! Too late now, they were already halfway. So, I just finished baking them and voila! My 3-ingredient Nutella brownies!

Yummy of course! It kinda lacks a bit of chocolateyness, but it's still delicious. I'll just top each one with some Nutella. :)

That's the best-looking frosting/topping I've done in years!

Check out Savory Sweet Life's {4 Ingredients} Nutella Brownies for the recipe.

Nutella Cookies

have to post this now before I completely forget about it hihihi!

I baked some Nutella cookies a few days before Christmas. I got a bit tired of baking all those chocolate crinkles we gave out for Christmas, plus I got some orders from a friend (happy!). So I decided to bake something new... something I haven't tried before.

I've been wanting to bake something with Nutella since I got my oven. I have a jar half-empty that's starting to harden and needs to be used immediately. I finally saw a recipe from My Kitchen Addiction (original recipe from Taste of Home Recipes). The cookies are called Caramel Nutella Crisps, which the author shared as part of the 12 Days of Sharing.

The author got the recipe from Taste of Home Recipes. It's originally a peanut butter cookie recipe, and not made of Nutella at all. But I read from another blog (I seriously can't find the link... I'm so sorry) that since peanut butter has the same consistency as Nutella, you can substitute one with the other.

I made a few changes - I did not roll the cookie doughs in sugar and I didn't put Milk Duds inside. In other words, it's plain Nutella cookies.

I got two ice cream/cookie scoops at home. One is the normal ice cream scoop size, and the other is a smaller cookie scoop. I used the big cookie scoop first, and realized that the cookies will flatten and spread out while baking. It ended up so big it was four times bigger than the size of a chocolate crinkles.

So I used the smaller scoop for the succeeding cookies. I didn't bake it as long as I should (just 8-10 minutes), so I can still have the cookies soft and chewy.

The first bite... didn't end on the first bite. Even when they were still a bit warm, I think I had two to three cookies in one sitting.

If you love Nutella, you'll love this recipe. Next time I'll try rolling it in sugar, or maybe adding some chocolate chips hihi!