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Dover Post
  • Nutella gives classic desserts new life

  • Did you know that there is an international day devoted to the chocolate hazelnut spread Nutella? Well there is, it’s Feb. 5 and sadly I missed it. None the less, I’m sharing three recipes that center around the addictive spread. In case you haven’t noticed I sort of love Nutella. I have already used it in two applications for this column and I have no shortage of idea for the glorious ingredient.
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  • Did you know that there is an international day devoted to the chocolate hazelnut spread Nutella? Well there is, it’s Feb. 5 and sadly I missed it. None the less, I’m sharing three recipes that center around the addictive spread. In case you haven’t noticed I sort of love Nutella. I have already used it in two applications for this column and I have no shortage of idea for the glorious ingredient.
    Speaking of food holidays, Friday was pi day, March 14 is celebrated as pi day each year because it is 3/14 and the first three number of pi are 3.14, and I celebrated by making a Nutella cream pie. There are a lot of things that I love about this pie, like its feather light texture, but the main one is that it is a no bake dessert that you can whip up in the blink of an eye, which means that there is less time standing between you and the chocolate hazelnutty goodness.
    The second recipe I’m sharing is a riff on an old classic. Most people have probably had deliciously sticky puffed rice and marshmallow treats, but these are something different. The salted almonds are the perfect counterpoint to the sweetness of the marshmallows and the Nutella enhances the chocolate flavor of the rice cereal.
    The Nutella frosting recipe that I’m sharing is incredibly versatile. It can be sandwiched between two chocolate chip cookies, piped on top of cupcakes, stuffed into hulled strawberries or fed directly into your mouth from the bowl. The choice is your.
     
    To contact Sarah, email sarah.barban@doverpost.com.
     
    ROCKY ROAD PUFFED RICE TREATS
    4 tablespoons unsalted butter
    10.5 oz. bag mini marshmallows
    1/4 cup Nutella
    6 cups chocolate puffed rice cereal
    mini marshmallows
    chopped roasted salted almonds
    Measure the cereal into a large glass bowl. In a medium sauce pan, melt the butter and stir in the mini marshmallows, stir until melted. Add in the Nutella and stir until combined. Pour the marshmallow mixture over cereal and fold together with a rubber spatula that has been rubbed with butter or sprayed with non-stick spray. Once the cereal is evenly coated, pour the mixture into a buttered 9x13 casserole dish, top with mini marshmallows and chopped almonds. Allow the treats to set for an hour. Serves nine.
     
    NUTELLA CREAM PIE
    Crust
    3 cups Oreo cookie crumbs, roughly 18 cookies
    1/2 stick butter
     
    Filling
    1/4 cup Nutella
    Page 2 of 2 - 4 oz. cream cheese (room temperature)
    1 teaspoon vanilla
    1 cup cream
     
    Place the Oreos in the bowl of a food processor and pulse until the mixture resembles fine crumbs. Melt the butter and mix it with the crumbs. Press the mixture into a 9-inch pie pan and set aside. Microwave the Nutella for about 45 seconds until fluid and allow to cool slightly. In a stand mixer, beat the cream cheese using the whisk attachment. Scrape down the bowl, add the vanilla and beat the cream cheese again. Pour the cream into the mixture and whip until stiff peaks form. Fold the Nutella into the whipped cream mixture. Spoon the filling into the pie crust and either level it out or use a knife to create a swirled texture on the surface. Allow to chill for at least two hours. Serves eight.
     
    NUTELLA BUTTERCREAM
    3/4 cup Nutella
    4 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla
     
    Mix Nutella and sugar with an electric hand mixer. Slowly add in the milk until the mixture reaches the desired consistency. Beat in the vanilla. Makes enough frosting for a 9-by-13-inch sheet cake our 9-inch round layer cake.
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