Recipes That Use Nutella as an ingredient

Kathy in FL

Kathy in FL

Administrator
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I'm gonna start a thread for using nutella ... store bought or homemade variety doesn't matter. I hope y'all chime in with your favorite ways to use the stuff too.


Nutella Amaretto Mousse recipe

1/3 to 1/2 cup Nutella
Cocoa powder or melted chocolate
1 cup heavy cream, whipped
Amaretto cookies, lightly crushed

Mix Nutella with melted chocolate or cocoa powder. Taste and adjust flavors and texture. Fold whipped cream into hazelnut mixture. Either layer mousse with alternating layer of crushed amaretto cookies or spoon mousse into a glass and garnish with crushed amaretto cookies.

Yield: 4 servings
 
Kathy in FL

Kathy in FL

Administrator
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Nutella Dulce de Leche Waffles recipe

8 (1 3/4 to 2-inch diameter) frozen mini waffles
1/2 cup Nutella
1/4 cup dulce de leche spread or caramel sauce

Toast waffles until golden brown. Cool slightly (about one minute).

Spoon one tablespoon Nutella onto each waffle and top with 1/2 tablespoon dulce de leche spread.

Serve topped with whipped cream or ice cream, if desired.

For different flavor combinations, substitute cinnamon toast for the mini frozen waffles and use guava or papaya jam in place of dulce de leche spread.
 
Kathy in FL

Kathy in FL

Administrator
_______________
Baked French Toast with Nutella recipe

Makes 4 to 8 servings.

Make-ahead trick: Fill the French toast and make up the custard in advance. In the morning, about 40 minutes before eating, dip toast in custard and bake it while the coffee brews and you set the table.

Toast
4 ounces cream cheese or Neufchatel cheese,
at room temperature
6 tablespoons Nutella, at room temperature
8 slices white bread

Custard
4 eggs
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar
Maple syrup (optional)

To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake.

To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla extract and nutmeg. Cover and refrigerate until ready to use.

To assemble: Heat oven to 350 degrees F. Mist a 9 x 13-inch baking pan with sides with nonstick cooking spray.

Dip sandwiches into custard, turning once, for 2 minutes on the first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle lightly with sifted confectioners' sugar and serve with syrup, if desired. Recipe can easily be doubled.
 
Kathy in FL

Kathy in FL

Administrator
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Banana Hazelnut Empanadas recipe

1 large, ripe banana, peeled and cut into 1/4-inch cubes
1 cup Nutella hazelnut spread
2 refrigerated 9-inch pie crusts or favorite from-scratch
pie dough (enough for two 9-inch pie crusts)
2 tablespoons water (for brushing)
2 tablespoons granulated sugar
Cinnamon ice cream or whipped cream, for serving (optional)

In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside.

Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.)

Bake empanadas until golden, about 20 minutes.

Serve warm with cinnamon ice cream or whipped cream, if desired.

Servings: 16; serving size: 2 pieces
 
Kathy in FL

Kathy in FL

Administrator
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Banana Nutella Chimichanga recipe

Nutella
1 banana
1 flour tortilla
Cinnamon-sugar mixture

Spread Nutella to within 2 inches of the edge of the tortilla. Place banana in tortilla. Roll up the tortilla. Seal edges with water. Deep fry until tortilla is crispy and blistered. Drain; then roll in cinnamon-sugar.

Serve with ice cream.
 
Kathy in FL

Kathy in FL

Administrator
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Banana-Nutella Smoothies recipe

1 cup Nutella spread
1/4 cup creamy peanut butter
2 cups vanilla yogurt
1 1/4 to 1 1/2 cups soy milk
4 medium frozen bananas
Chopped almonds (optional)

Combine Nutella, peanut butter, yogurt, soy milk and banana in a blender. Process until smooth. For thinner texture, add 1/4 cup more soy milk and 3 or 4 ice cubes and process until ice is crushed. Pour into glasses. Garnish with chopped almonds, if desired.

Serves 6.

Per serving: 380 calories, 16g fat, 5mg chol., 11g prot., 51g fiber, 140mg sodium
 
Kathy in FL

Kathy in FL

Administrator
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Chocolate Fudge Cheese Cake Brownies with Nutella-Pecan Frosting recipe

Brownie Base
4 (1 ounce) squares unsweetened chocolate (Bakers is good)
1 cup butter
2 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Cheesecake
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup all-purpose flour

Frosting
1/2 (13 ounce) jar Nutella (stirred well before spreading)
1/2 cup toasted and crushed pecans

Brownie Base:
Preheat oven to 350 degrees F.

Melt unsweetened chocolate and butter in a bowl over simmering water. Remove mixture from heat and stir in sugar until well mixed. Add eggs, vanilla extract and salt; beat well. Fold in flour and mix just until smooth. Pour into prepared pan and set aside.

Cheesecake:
Beat cream cheese and sugar in a mixing bowl. Add egg and vanilla extract and mix until smooth. Add flour; mix until just blended. Place spoonsful of cream cheese batter on brownies. Swirl cream cheese mixture into brownie base mixture, using a butter knife.

Bake 35 to 40 minutes or until a wooden pick or knife inserted in center comes out clean. While brownies are still warm BUT not hot frost with Nutella. Sprinkle the crushed pecans over all.
 
Kathy in FL

Kathy in FL

Administrator
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Hot Nutella Cocoa recipe

Boil water in teapot.

Using a12 ounce mug, scoop out approximately two tablespoons of Nutella from its jar. This is the tricky and sticky part. Use your fingers to get all the Nutella in the mug.

Heat 8 ounces of milk in a microwave until hot, but not boiling.

Pour about one third cup of boiling water into the mug. Stir very well as the Nutella does not melt easily. Add the very hot milk to the mug and continue stirring until all is blended.
 
Kathy in FL

Kathy in FL

Administrator
_______________
Peanut Butter and Nutella Cake Balls recipe

1 (18.25 ounce) box yellow cake mix
8 ounces peanut butter
8 ounces Nutella
1 package chocolate bark (regular or white chocolate)
Sprinkles or colored bark for decoration

Bake cake according to package directions for a 13 x 9-inch cake. As soon cake is baked, split the cake into two halves and crumble each half into a large bowl. Mix each bowl of crumbled cake thoroughly with peanut butter in one and Nutella in the other. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (should make about 40). Chill for several hours.

Melt chocolate in microwave in 30 second intervals stirring in between. When chocolate is completely melted, roll balls in chocolate and lay on wax paper until firm. Use a fork to roll the balls in chocolate and then gently tap off extra. If you chose to decorate with sprinkles, immediately sprinkle the balls after you have rolled them in chocolate.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered pretzels until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) break off any extra chocolate with your fingers.
 
Kathy in FL

Kathy in FL

Administrator
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Spiced Nutella Hotcakes recipe

1 1/2 cups Nutella, divided
1 tablespoon water
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
1/2 cup (1 stick) butter
3 large eggs
1/4 cup light brown sugar
1/2 cup all-purpose flour, sifted

Heat oven to 350 degrees F.

In small bowl, stir together 1/2 cup Nutella, water, cinnamon and cayenne pepper until completely blended (the mixture will become very stiff). Scoop 1 rounded teaspoon Nutella mixture and shape into ball about 1 inch in diameter. Repeat to create 12 balls. Place on plate in freezer while making cake batter (about 15 minutes).

Lightly grease and flour 1 standard size 12-piece muffin tin.

Melt butter in 2-quart saucepan. Remove from heat and whisk in remaining 1 cup Nutella until smooth.

In medium bowl, whisk together eggs and brown sugar until frothy (about 1 minute). Add Nutella-butter mixture and continue whisking to blend. Fold in flour.

Pour batter into muffin tins. Remove chocolate-cinnamon balls from freezer and place one in each cup, pressing slightly to fully submerge. Use spoon to cover balls with surrounding batter if necessary. Bake for 15 minutes. (The cakes will be soft in center when done.) Allow to cool 10 to 15 minutes before handling.

Carefully remove cakes with knife or small metal spatula. Serve warm.

Dust with confectioners' sugar and whipped cream or scoop of vanilla ice cream.

lternative: To save time, make cakes 1 day in advance and reheat in microwave for 15 to 20 seconds each before serving.
 
Kathy in FL

Kathy in FL

Administrator
_______________
White Chocolate and Nutella Bread Pudding recipe

1/2 loaf brioche, cut into 1/2-inch cubes
1 cup milk
1 cup heavy cream
1 vanilla bean, scraped
6 ounces white chocolate
3 ounces Nutella
4 egg yolks
2 ounces granulated sugar

Nutella Sauce
4 ounces heavy cream
4 ounces Nutella

Place brioche in a 9-inch square pan (or larger if needed)

Heat milk, cream and vanilla bean. Temper hot liquids into the eggs yolks and sugar.

Whisk in white chocolate and Nutella until melted. Pour over brioche.

Bake at 325 degrees F for 12 minutes.

For the Nutella sauce, heat cream and whisk in Nutella until well blended. Pour sauce over baked pudding to serve.
 
Kathy in FL

Kathy in FL

Administrator
_______________
Stix and Stones recipe

1 cup Nutella
1 cup white chocolate chips
1 cup peanut butter chips
1 cup hazelnuts, toasted and chopped
1 cup cocktail peanuts
2 cups chow mein noodles
1/2 cup dried cranberries

Line 2 cookie sheets with aluminum foil.

Melt the white chocolate chips and peanut butter chips in the microwave at 50 percent power for 2 minutes or over a double boiler. Add the Nutella and stir until smooth. Gently fold in the nuts, noodles and cranberries until completely combined. Drop by heaping tablespoons onto the prepared sheet and allow to set for 30 minutes. Store in an airtight container.
 
Kathy in FL

Kathy in FL

Administrator
_______________
Nutella Rice Pudding recipe

6 cups low-fat milk, divided
1 cup Nutella
2 small cinnamon sticks or 2 teaspoons ground cinnamon
1 cup arborio rice (do not substitute or pudding will not thicken)
1 cup dried sour cherries or dried cranberries

Heat oven to 325 degrees F. Coat a 9 x 13-inch glass or metal (not aluminum) pan with vegetable oil spray.

Over medium heat, whisk together 4 cups milk and the Nutella in a heavy-bottom 4-quart saucepan. Add cinnamon sticks and bring to a boil. Stir in rice and sour cherries or cranberries and transfer to prepared pan. Bake 30 minutes, stirring every 8 to 10 minutes.

Add remaining milk, combining well, and bake 15 to 20 minutes longer, stirring every 8 to 10 minutes, or until pudding has thickened and rice is soft. Remove cinnamon sticks if using and cool 15 to 20 minutes.

Serve hot or cover and refrigerate.

Makes 12 servings.

Variation: If desired, sprinkle with cinnamon-dusted whipped cream.
 
L

LC

Veteran Member
Sorry Kathy, but I agree with Little John. He has the best possible nutella reciped. lol

LC
 
M

Mesquite

Member
"I'm gonna start a thread for using nutella ... store bought or homemade variety doesn't matter."

You listed a lot of yummy recipes using Nutella but would you please give the recipe for homemade Nutella. I have been unable to find one. Thanks!
 
AlaskaSue

AlaskaSue

North to the Future
I have to admit it, I'd never heard of or seen Nutella until I started reading FOTH's stories. After some searching in town, I found some and have not really been sure what to do with it. It's definitely something new - so having said that, THANK YOU Kathy, this is a very fun thread and I look forward to trying out some new things. Yum!
 
psychgirl

psychgirl

TB Fanatic
Kathy in FL said:
Baked French Toast with Nutella recipe

Makes 4 to 8 servings.

Make-ahead trick: Fill the French toast and make up the custard in advance. In the morning, about 40 minutes before eating, dip toast in custard and bake it while the coffee brews and you set the table.

Toast
4 ounces cream cheese or Neufchatel cheese,
at room temperature
6 tablespoons Nutella, at room temperature
8 slices white bread

Custard
4 eggs
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar
Maple syrup (optional)

To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake.

To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla extract and nutmeg. Cover and refrigerate until ready to use.

To assemble: Heat oven to 350 degrees F. Mist a 9 x 13-inch baking pan with sides with nonstick cooking spray.

Dip sandwiches into custard, turning once, for 2 minutes on the first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle lightly with sifted confectioners' sugar and serve with syrup, if desired. Recipe can easily be doubled.
Click to expand...


This one could be a keeper for Christmas breakfast, lol!.....I bought some Nutella, then can't bring myself to use it once I fully read the fat/calories on the label. Silly me!
 
ainitfunny

ainitfunny

Saved, to glorify God.
REESE DONUT:
TAKE PLAIN CAKE DONUT
SPLIT IN HALF
LOAD ONE HALF WITH HONEY PEANUT BUTTER
THE OTHER HALF WITH NUTELLA
PUT TOGETHER
EAT.
 
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