Showing posts with label Hazelnuts. Show all posts
Showing posts with label Hazelnuts. Show all posts

Wednesday, February 05, 2014

Chocolate Hazelnut Bombs—World Nutella Day

Raw Cacao Hazelnut Bombs 2-5-14

I couldn’t forget that today is World Nutella Day.  Unfortunately, I’m not eating Nutella right now (no sugar for me).  I know, SO SAD.  If it will help my health, it’s all worth it, right?  I still just HAD to make something with that chocolate-hazelnut combination, so I whipped up some quick, healthy Chocolate Hazelnut Bombs.  They are the bomb, hence the name.

These are a perfect treat for me (and anyone else!).  They happen to be refined sugar free, gluten free, grain free (which means Paleo), but they certainly have that taste to remind me of Nutella deliciousness. 

Chocolate Hazelnut Bombs (Grain Free, Refined Sugar Free, Paleo), by Katrina, Baking and Boys!

2 cups hazelnuts

4 tablespoons raw cacao powder (or cocoa powder)

3/4 cup pitted dates (chopped to check for any seeds!)

2-3 tablespoons raw honey (to taste)

2 tablespoons almond milk

Preheat oven to 375 degrees.  Put hazelnuts on baking sheet spread in one layer.  Bake for 8 minutes.  Let cool slightly.  Remove as much of the skins as possible by putting the nuts on a towel, wrapping it up and squeezing the nuts inside the towel.  Most of the skins will come off.  You don’t need to worry about the stubborn skins. 

When the nuts are separated from the skins, put them in a food processor.  Pulse until the nuts are coarsely ground.  Add the dates and continue pulsing until it starts to combine.  Add the cacao/cocoa powder and one tablespoons of honey and pulse until all combined and the nuts break down even more.  Add another tablespoon of honey and a tablespoon of almond milk.  Pulse again and check for consistency.  The mixture will start to ball up around the blade.  Taste and decide if you’d like a bit more honey and/or almond milk to combine it all together.  Roll in to about one inch balls.  Makes 16-20.  Keep refrigerated if you’re not eating them.

World Nutella Day Logo - February 5th

Check out all my World Nutella Day posts from years past. 

2013--Chocolate Hazelnut Nutella Cookies (Some of these were sandwiches with Nutella, like in the photo.)

Chocolate Hazelnut Nutella Cookies 2-4-13

2012--Pretzel Nutella Chunk Cookies and Nutella Frosted Nutella Brownies

Nutella Chunk Cookies

Frosted Nutella Hazelnut Brownies 1-31-12

2011--Nutella Banana Oatmeal and Nutella Truffle Chocolate Chip Hazelnut Cookies

Nutella Banana Oatmeal

Nutella Truffle Chocolate Chip Hazelnut Cookies (2)

2010—I missed it! Sad smile

2009--Chocolate Graham Cracker Nutella S'mores

Chocolate Graham Cracker Nutella S'mores

Sheesh, after looking at all these Nutella treats, I need to go have one or ten of my Chocolate Hazelnut Bombs.

Check out World Nutella Day on Facebook and Twitter #nutelladay and other social media sites. 

Tuesday, February 05, 2013

Chocolate Hazelnut Nutella Cookies for World Nutella Day 2013

Chocolate Hazelnut Nutella Cookies 2-4-13  World Nutella Day

Today is World Nutella Day!  A couple of bloggers a few years back decided their love for Nutella needed to be known, shared and united.  February 5 was the chosen day and here we are!  I’ve enjoyed over the last four years or so playing around with delicious things for this day and this one is no exception.  These look like meager, little brown cookies, but the punch of Nutella taste with the crunchy hazelnuts in a soft, chewy cookie is delicious!

I made most of them just as simple, smaller (2  1/2 inch) cookies.  But they really do taste like the perfect hit of Nutella and the fresh roasted hazelnuts are the perfect touch.  I did play around with a little of the dough and made some bigger cookies.  They seemed like they really needed more than just to be bigger.  So---I made them in to a sandwich, and of course, they were sandwiched with NUTELLA!

Chocolate Hazelnut Nutella Cookies 2-4-13

I had to take a bite.

Chocolate Hazelnut Nutella Cookies

I will make my oldest, Scott, finish the cookie when he gets home from school.  I would love to indulge, but am still on my not-much-sugar kick.  sigh

Chocolate Hazelnut Nutella Cookies, by Katrina, Baking and Boys!

4 ounces good, dark chocolate chips (I use Ghirardelli 60% cacao chips)

6 ounces Nutella, divided use

10 tablespoons (5 ounces) unsalted butter

½ cup (2 ¼ ounces) all purpose flour

3 tablespoons (15 grams) natural cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

½ cup plus 2 tablespoons (125 grams) granulated sugar

½ cup skinned and toasted, chopped hazelnuts

Spread 4 ounces of Nutella on plastic wrap about ¼ inch thick. Lay it flat on a plate or baking sheet and put it in the freezer (this can be done anytime ahead of making the cookies, you probably want to freeze it for at least a half hour.)

Preheat oven to 325 degrees. Line baking sheets with parchment paper. Melt the chocolate chips, 2 ounces of Nutella and the butter in a microwave safe glass bowl in 20-30 second intervals (or in a saucepan on the stove). Stir to combine well. Let cool 5 minutes.

Whisk together in a smaller bowl the flour, cocoa, baking powder and salt. In a large bowl, whisk together the eggs and vanilla. Whisk in the sugar and stir until well combined. Add the melted chocolate mixture to the eggs and sugar and stir to combine. Add the dry ingredients just until incorporated. Working quickly (because the frozen Nutella melts quickly), remove it from the freezer and cut in into small pieces. Put the Nutella chunks and chopped hazelnuts in the cookie dough and carefully stir it together, folding it lightly. It’s okay if melts and looks like it’s making more swirls in the dough than remaining chunky. Scoop mounds of dough onto baking sheet about 2 inches apart. Bake for about 11 minutes, you can go a little longer for a crispier cookies, but these are soft and chewy. Makes about 40 cookies that are about 2 ½ inches round.

Chocolate Hazelnut Nutella Cookies 3

Confession, okay, I made the cookies yesterday and ate a whole one of these little ones. 

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso are the two masterminds behind making this day a WORLD holiday. ;)

You can find hundreds of Nutella recipes from years past on the World Nutella Day website or check out the Facebook page.

World Nutella Day Logo - February 5th

Here’s a look at some of my past post involving Nutella in all its delicious chocolate and hazelnut glory.

Fudgy Nutella Brownies

Nutella Brownies

Nutella Chunk Cookies

Pretzel Nutella Chunk Cookies and some Frosted Nutella Brownies


Nutella Truffle Chocolate Chip Hazelnut Cookies


Nutella Banana Oatmeal


Nutella Cream Pie

Nutella Chocolate Cream Pie


Chocolate Graham Cracker Nutella S'mores

And a little stroll down memory lane with this little guy, Sam is almost six now, but he’ll always be my baby and he still loves Nutella!


Would you look at this face!

Happy World Nutella Day and grab a spoon!

World Nutella Day February 5th - Keep Calm and Carry a Spoon

Tuesday, July 03, 2012

TWD—Baking With Julia—Hazelnut Biscotti

Hazelnut Biscotti 7-2-12

Well, aren’t I the lucky one—I get to be one of the hosts for today’s Tuesday's With Dorie recipe from Baking With Julia.  When I saw that biscotti was one of our recipe this month, I threw in my vote to host because I love biscotti.  I was happy to be chosen to host.  I’m hosting along with Jodi of Homemade and Wholesome.  Check out her biscotti, she’ll have the recipe posted, too.  I’ve mentioned before, but the “old” shows of Baking With Julia are on my local PBS station every Saturday and I record them.  It is so great to see some of the episodes where we are making or have made the recipes I’m watching on the shows. 

From simple and well-worded directions for getting the skins off the hazelnuts by boiling them in water and baking soda, to the cookie dough coming together easily with a bowl and spoon, these biscotti are great!

One word of warning though, and I’m just saying this hypothetically—don’t use cornstarch instead of baking soda when boiling the nuts—the skins simply won’t come off.  Okay, okay, so I did that.  I was surprised to see that the cornstarch congealed and was just strange.  I’ll spare you the photos I took all the while not realizing I wasn’t supposed to use cornstarch but baking soda.  Here’s the boiled hazelnuts with baking soda in the water.  Just as the recipe indicates, the water will turn black when they are ready.

boiled hazelnuts to remove skins easily I thought removing the skins after the nuts were boiled was the most tedious and annoying part of the recipe, but it still wasn’t that bad. 

Peeled and roasted hazelnuts

After making the dough, two cookie dough logs are put onto a baking sheet.  The recipes suggested that with the sticky dough you flour your hands.  I got mine a little wet with water instead.  I have done this before with biscotti and liked how easy it was to form the logs. 

Hazelnut Biscotti ready to bake

The first bake of the biscotti went off without a hitch!


Hazelnut Biscotti first baked

After cooling for a short time, I sliced the “logs” into half-inch pieces.  The biscotti were placed on a wire rack and baked for ten minutes in their second baking.

Hazelnut Biscotti after second bake

The biscotti really was enjoyable enough as-is.

Hazelnut Biscotti

The biggest surprise to me with these is that Kevin (who hates crunchy cookies) has been eating them dunked in milk and said they are actually pretty good.  I’m glad he likes them so I don’t eat them all. ;)

And of course, if you know me, like many of you know me, I just couldn’t leave well enough alone and I couldn’t leave chocolate out of these—or off of them.  Drizzle, drizzle!

TWD-BWJ Hazelnut Biscotti 7-2-12

Here’s the recipe--

Hazelnut Biscotti, from Dorie Greenspan, Baking With Julia

Makes about 4 dozen biscotti.  It’s the baking soda in the dough that gives these biscotti their wonderful open, crunchy texture.  Although they’ll tenderize over the course of a few days (if they last that long), just-baked, they’re exceptionally dry and crackly.  It’s also baking soda that makes easy work of the usually pesky job of peeling hazelnut—they’re boiled in a baking soda bath and emerge ready to shed their skins in a flash.

This recipe can be doubled and the choice of nuts varied.  You can make the biscotti with almonds, pistachios, or even peanuts; you can add raisins, or try chocolate chips.  And you can make the dough easily either by hand or in a mixer with a paddle.  If you choose the mixer, whisk the dry ingredients together in a bowl, beat the liquid ingredients and sugar in the mixer, then add the dry ingredients to the liquid and continue with the recipe.

2 cups water

3 tablespoons baking soda

2/3 cup unblanched hazelnuts

1  2/3 cups all-purpose flour (200 grams)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 teaspoons hazelnut liqueur, such as Frangelico, or brandy (I used Torani Hazelnut flavoring syrup instead of liquor—Katrina)

1 teaspoon pure vanilla extract

3/4 cup sugar (150 grams)

Center a rack in the oven and preheat the oven to 350 degrees F.

Preparing the nuts:  To skin the hazelnuts, bring the water to a boil in a medium saucepan, add the baking soda and the nuts, and boil for 3 to 5 minutes, until the water turns black.  To test if the skins have loosened sufficiently, drop a nut into a bowl of cold water and rub lightly against the skin—if the skin just slides off, the nuts are ready to go.  Turn the nuts into a colander and run cold water over them.  Slip off the skins, toss the nuts onto a towel, pat dry, and transfer to a jelly-roll pan.

Place the pan in the oven and toast the nuts, stirring occasionally, for about 15 minutes, or until evenly browned.  The best way to test for total toastiness is to bite into a nut—it should be brown to the center.  Remove the nuts from the oven and cool.  Lower the oven temperature to 300 degrees F.

When the nuts are cool enough to handle, coarsely chop them and set them aside.

Line a baking sheet with parchment paper and reserve until needed.

Making the dough:  Put the flour, baking soda, and salt into a medium bowl and whisk just to blend.

In another bowl, whisk together the eggs, liqueur (flavoring), vanilla, and sugar.  Add the dry ingredients to the liquid and stir with a wooden spoon to mix.  Add the nuts and continue to mix, just until well incorporated.  (Since the dough is stiff, sticky, and hard to stir, you might find it easier just to reach in and mix it with your hands.)

Flour your hands and life half the dough onto one side of the parchment-lined baking sheet.  Pat and squeeze the dough into a chubby log 12 to 13 inches long.  Don’t worry about being neat or smoothing the dough—it will even out as much as it needs to in the oven.  Repeat with the other half of the dough, leaving about 3 inches between the logs.

First baking:  Bake the logs for exactly 35 minutes.  Transfer the pan to a cooling rack and let cool for at least 10 minutes.  At this point, the logs can remain on the pan overnight, if that’s more convenient for you.

Second baking:  Using a serrated knife, cut the logs into 1/2-inch-thick slices, cutting straight across or diagonally.  (You can make the biscotti thinner or thicker, as you wish, and adjust the baking time accordingly.)  Lay the biscotti on their sides on a cooling rack—you may need to use a second rack—then place the cooling rack in the 300 degree F oven, directly on an oven rack.  (Baking the biscotti like this allows the oven’s heat to circulate around the cookies, so there’s no need to turn them over.)  The cookies may need to bake for as long as 15 minutes, but it’s a good idea to start checking them after about 10 minutes.  When the biscotti are golden brown, dry, and crisp, remove the cooling rack(s) from the oven.  Let the cookies cool to room temperature before packing them for storage.

Storing:  The cookies will keep in an airtight container for about a month.

Contributing Baker—Alice Medrich

Sunday, February 05, 2012

World Nutella Day 2012—Pretzel Nutella Chunk Cookies and Nutella Frosted Nutella Brownies

Nutella Chunk Cookies

Today is World Nutella Day!  Nutella lovers all over the world are celebrating their love of Nutella Chocolate Hazelnut Spread and sharing it on their blogs, on Twitter and on Facebook.  I’ve joined in the love the last few years and couldn’t resist doing so again.

Thanks go to World Nutella Day creators Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso.  They came up with this great idea and it’s been delicious to participate in it. 

I made two delicious Nutella-filled treats to share today.  First—Pretzel Nutella Chunk Cookies.  Darn—these are GOOD!  The only chocolate in the cookies are chunks of Nutella.  Chunks, you ask?  I never even thought about making Nutella into pieces and recently saw this brilliant idea from Recipe Boy.  This cute guy is right now better known as the son of the ever-popular Lori from Recipe Girl.  He started his own blog a few months ago and came up with the idea recently of freezing Nutella and cutting it in to chunks.  I had no idea that was possible.  But guess what—it works!

Nutella Chips 1-31-12

Spoon some Nutella out onto a foil or plastic wrap lined baking sheet and spread it out evenly, mine was probably between 1/8 and 1/4 inch thick.  Set it in the freezer until it hardens.  Check out the link above for Recipe Boy’s cookies and tutorial on the Nutella chunks. (I’m giving all credit for this Nutella chunk idea to Recipe Boy because I’ve never seen or heard of it before seeing his cookies recently.)  When is Nutella going to come up with Nutella chips in a bag?!  These chunks need to be carefully stirred in to a cookie dough straight from the freezer and then immediately baked.  They do thaw out a little.  I stirred them into the dough, formed them into cookie dough balls and kept the waiting cookie sheet in the freezer while one sheet was already baking.  Worked great!  Tasted even better!  At our house, what goes better with Nutella than dipping pretzels into it?  I found the cutest little pretzel balls recently and just knew they had to somehow be part of a cookie—and this was perfect—sweet and salty in a cookie=YUM!

Nutella Chunk Pretzel Cookies

Pretzel Nutella Chunk Cookies, by Katrina, Baking and Boys! (inspired by Recipe Boy)

1/2 cup plus 1/2 tablespoon cake flour*

1/4 cup plus 3 tablespoons bread flour*

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

5 tablespoons (2  1/2 oz.) unsalted butter, softened

1/4 cup plus 1/2 tablespoon granulated sugar

1/4 cup plus 1 tablespoon packed brown sugar

1/2 a large egg (I weigh the egg in grams on the scale and remove half—or you could whisk an egg and remove 2 tablespoons as one egg is 1/4 cup)

1/2 teaspoon vanilla extract

1/2 cup pretzel balls (or broken pretzels)

1/2 cup (4 ounces) Nutella chunks**

**Make the Nutella chunks ahead of time.  Spread about 1/2 cup Nutella on a foil lined baking sheet to about 1/8 – 1/4 inch thick.  Set in the freezer for about an hour to set.  Remove from freezer and cut in to chunks.  Keep the chunks in the freezer until ready to use.

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper. 

In a medium sized bowl, combine the flours, baking soda, baking powder and salt.  Whisk together. 

In the bowl of an electric mixer, cream the butter, then add the two sugars and beat until well combined.  Scrape the sides of the bowl.  Add the egg and vanilla and beat until light and fluffy.  Add the dry ingredients to the mixer and beat just until combined.  Stir the pretzel balls and Nutella into the dough.  Scoop into about 2 tablespoonsful size dough balls onto baking sheets about 2 inches apart.  Bake for 10 minutes.  Remove from oven and let sit on baking sheet a couple minutes before removing to a wire rack to cool completely. 

*You could probably use just all purpose flour in places of the cake flour and bread flour, but my favorite chocolate chip cookies use cake and bread flours and I love it that way.

Nutella Chunk Pretzel Cookies 1-31-12


I recently posted some great Nutella Brownies.  They were as “plain” as Nutella brownies can be, but they were sure good!  In honor of World Nutella Day, I decided to kick them up a notch.  A little Nutella frosting and some hazelnuts throughout the brownies did the trick.  Wow!  These were super rich and even more delicious than the “plain” Nutella Brownies!

Frosted Nutella Brownies

Instead of the regular brownie recipe that is made in an 8x8 inch pan, I halved these just to try them out and because I wasn’t sure we could eat all of them at the time.  The half recipe was baked in a 9x5 inch bread pan.  They were so good and the recipe would be super easy to double for the 8x8 inch pan!

Nutella Frosted Nutella Brownies (small batch), by Katrina, Baking and Boys!

1/4 cup all purpose flour

1/8 teaspoon salt

1 large egg

1/2 cup Nutella chocolate hazelnut spread

1/4 cup brown sugar

1/2 teaspoon vanilla

1/4 cup melted unsalted butter

1/4 cup hazelnuts, toasted and chopped


1/4 cup Nutella

3/4 cup powdered sugar

2 tablespoons heavy cream

1/2 tablespoon milk

1 tablespoon hazelnuts, toasted and chopped for sprinkling on top

Preheat oven to 325 degrees.  Line a 9x5 inch bread pan with foil, spray lightly with cooking spray.  (I love the non-stick foil that is available!).  Let the sides of the foil hand over the edge to easily remove the brownies from the pan for cutting them.

Melt the butter in a microwave safe bowl, set aside.  Let sit to cool slightly while you do the next few steps.

Combine the flour and salt in a small bowl.  In the bowl of an electric mixer, combine the egg, Nutella, brown sugar and vanilla.  Beat together for a minute or two.   Scrape the side of the bowl.  With the mixer on low speed, add half the flour, then half the melted butter.  Add the rest of the flour, then end with the rest of the butter and mix just until all combined.  Stir in the chopped hazelnuts.  Pour the batter into the prepared pan and spread evenly.

Bake for 25 minutes, until a toothpick inserted in the center comes out mostly clean.  Cool in the pan until completely cool on a wire rack.  Then, if you have time, or can wait that long, chill the brownies in the refrigerator for a couple hours.  Make the Nutella frosting.  Combine in a medium sized bowl the Nutella and powdered sugar.  Add the cream and stir together well.  If you think it needs a little more moisture, add the milk until desired consistency and spreadable.  Spread the frosting over the brownies and sprinkle some hazelnuts over the top.  Remove from the pan with the foil edges and cut the brownies still laying on the foil on a cutting board.  (I think brownies taste better chilled, but you can also serve/eat them at room temperature.)

Frosted Nutella Hazelnut Brownies 1-31-12

Here are a couple of my favorite past Nutella posts!

Nutella Truffle Chocolate Chip Hazelnut Cookies

Homemade Chocolate Graham Cracker Nutella S'mores

Nutella Banana Oatmeal

Nutella Chocolate Cream Pie

Tuesday, January 24, 2012

Nutella Brownies

Fudgy Nutella Brownies

I made some brownies last week that have Nutella (Chocolate Hazelnut Spread) in them.  In fact, the only chocolate in the brownies was from Nutella.  I wasn’t sure really what to think, like maybe they wouldn’t be “brownie” enough.  But I loved these!  And the pan of them was sure eaten quickly by everyone here at our house!  One thing I was surprised that I really liked about them is that they are still fudgy and chocolaty, but not grainy/sugary how I sometimes think brownies can be.  Brownies often have so much sugar that I think they can be gritty (though don’t get me wrong, still great!).  With using Nutella, these just have a little extra brown sugar and I thought that made them have a smoother texture, which I liked.

Not to mention, Nutella is great and I really liked the taste.  These were simple to make, almost just like my favorite brownies (this link leads to some brownies I made with chocolate and caramel, but the recipe for just the basic brownies can be used with all kinds of mix-ins).  I found the recipe for these Nutella Brownies at I Adore Food.  I didn’t’ really change anything from the recipe, but I’ll give you some of the measurements also in grams as well.  My favorite way to measure ingredients is with a kitchen scale!

Nutella Brownies, by Katrina, Baking and Boys!, adapted from a couple other sources

1/2 cup (60 grams) all purpose flour

1/4 teaspoon salt

2 large eggs

1 cup Nutella hazelnut spread (296 grams)

1/2 cup light brown sugar, packed, (110 grams)

1 teaspoon vanilla extract

1/2 cup melted butter (I used salted)

Preheat oven to 325 degrees.  Line an 8x8 inch baking pan with foil, spray lightly with cooking spray.  (I love the non-stick foil that is available!).  Let the sides of the foil hand over the edge to easily remove the brownies from the pan for cutting them.

Melt the butter in a microwave safe bowl, set aside.  Let sit to cool slightly while you do the next few steps. 

Combine the flour and salt in a small bowl.  In the bowl of a mixer, combine the eggs, Nutella, brown sugar and vanilla.  Mix well for a minute or two.  Scrape the side of the bowl.  With the mixer on low speed, add half the flour, then half the melted butter.  Add the rest of the flour, then end with the rest of the butter and mix just until all combined.  Pour the batter into the prepared pan and spread evenly. 

Bake for 30-35 minutes, until a toothpick inserted in the center comes out mostly clean.  Cool in the pan until completely cool on a wire rack.  Then, if you have time, or can wait that long, chill the brownies in the refrigerator for a couple hours.  Remove from pan using foil edges.  Peel the foil off the back of the brownies and cut into desired size pieces.  I think brownies taste better chilled, but you can also serve/eat them at room temperature.

Nutella Brownies 1-20-12 These will for sure be made again (and again) here at our house!  If you love Nutella, you’ll really like these.  If you’re like my husband, who does like Nutella, but still couldn’t tell they weren’t just “regular” brownies. ;)  Yes, I love that man of mine!

Tuesday, December 27, 2011

A Virtual Blog Party For My Friend Shelby With Mini Nutella Chocolate Cream Pie Bites

Mini Nutella Pie Bites

Hope everyone had a wonderful Christmas (or whichever holiday you celebrate)!  We did and are truly blessed!  Now, it’s time to par-tay!  I’m not just talking about ringing in the New Year, though that is a reason to celebrate.  Today I’m talking about a virtual blog party!

My friend, Shelby, at The Life and Loves of Grumpy's Honeybunch is celebrating her fourth year blogging anniversary.  (Mine is coming up, too—in February.  My how time flies!)  Shelby thought it would be fun to celebrate with a virtual party and word has it, a giveaway, so be sure to head on over and check it out.  Besides, she has a great blog with some amazing food and some great stories she shares, mostly about her significant other, Grumpy and their relationship.  Shelby’s blog is one of the first I started reading.  She used to blog along with TWD (Tuesdays With Dorie), which is how I got to know her. 

I recently did a guest post on her blog while she and Grumpy sailed the ocean blue on a cruise.  She is such a kind-hearted person, one that I’m sure if we actually ever met face to face would be a great friend of mine.  As for now, we are “virtual” friends.  Can’t wait to see what else she shares next on her blog.  Year number five, here we come! ;)

Mini Nutella Tarts 12-13-11

For the blog party, I recently made some Mini Nutella Chocolate Cream Pie Bites (Tarts) that I wanted to share.  Don’t know if you’ll recall, but for Thanksgiving, I made this delicious Nutella Chocolate Cream Pie that was a big hit.  I had many people asking for the recipe.  I thought it would be really fun to make again, but mini-size.  These are great one-bite wonders that are perfect for serving at any party.  I love the little mini-tart fillo shells you can buy in the freezer section at most grocery stores (the ones I get are from a company called Athens).  At only 15 calories each, they are a great alternative to pie crust.  You can use them for all things savory and sweet—but of course, I went with sweet for this party!  I just cut the Nutella Chocolate Cream Pie recipe down and piped some of it into each fillo shell.  Then I drizzled on a little extra straight-up Nutella and sprinkled on a few chopped hazelnuts.  You can leave those off if you’d like, but they added a great texture to the mini pies.  I also thought they’d be great topped with a little dollop or piping of whipped cream, but I left that off this time.

Mini Nutella Chocolate Cream Pie Bites, by Katrina, Baking and Boys!

30 mini fillo shells (2 boxes)

1/2 cup Nutella chocolate hazelnut spread

4 ounces 1/3 less fat cream cheese, softened (half a brick)

4 ounces whipped topping or whipped cream (1/2 to 1 cup, to taste)

2 tablespoons more Nutella, for drizzling

2 tablespoons or so chopped, toasted hazelnuts, for sprinkling (optional)

Heat the oven to 350 degrees.  Place the frozen mini fillo shells on a baking sheet.  Bake for 8-10 minutes, just to crisp them up a bit.  Let cool.

Combine in the bowl of a food processor or mixer the Nutella and cream cheese.  Scrape sides of bowl and make sure it is all well combined and smooth.  Add the whipped topping or whipped cream and pulse to combine.  With a rubber spatula, scrape the filling into a piping bag fitted with about a 1/4 inch flower tip (or you could use a plastic zip top bag and cut off the corner).  Pipe some of the filling into each shell.  Put some of the extra Nutella into a plastic zip top bag with just a small tip of the corner snipped off and drizzle over the Nutella chocolate cream filling.  Sprinkle with chopped hazelnuts (if using).  Refrigerate until serving.

Mini Nutella Pie Tarts

These are perfect for a party.  I like little bite-sized things because then you can have more or are able to try lots of different things and not feel so guilty! ;)  And try to just eat one of these!  They’re really good, especially if you love Nutella!  I do!  Probably not many treats to make for a party that are easier!

……And many more!!!… you, Shelby!  Party on!  Go to Shelby's blog now!!  Check out her virtual party and enter the giveaway!

Saturday, November 26, 2011

Nutella Chocolate Cream Pie

Nutella Cream Pie

I made this Nutella Chocolate Cream Pie for Thanksgiving and I would have to say, though there were many yummy pies, this one was the hit of the party (it was also the only pie with chocolate, maybe that’s what it was).  I posted a picture of it on Facebook and was bombarded with people begging for the recipe, as well as those who got to taste it at our Thanksgiving dinner—so here it is!

And I must tell you—it IS really good, especially if you like Nutella (chocolate/hazelnut spread).  The pie on Thanksgiving sat out on the dessert table for a while—and while the pie was still good at room temperature, it is much better having some chilled right out of the fridge.  This pie is a simple combination of Nutella, cream cheese and either whipped cream or Cool Whip.  I actually was planning to make it with whipped cream and for some reason at the last second I used Cool Whip (I had both on hand).   The pie can also be made with any crust you’d like.  I used a homemade graham cracker crust.  You could use an Oreo or chocolate crust to really bump up the chocolate or I thought it would even be good in a regular pie crust (kind of like French Silk Pie).

I also decided at the last minute to drizzle some warmed Nutella over the top of the pie and sprinkle on some chopped, toasted hazelnuts.  I was so happy with how easy the pie was to make and how good it is!

Nutella Chocolate Cream Pie

I was lucky enough to get the one picture of the slice of pie and that it came out so nicely, since the pie was room temperature and it was one of the last pieces after everyone took their own slices off the pie.  I will be making this again soon just to try for better pictures!  Oh okay, and maybe to eat more of it! ;)

Nutella Chocolate Cream Pie, by Katrina, Baking and Boys!, adapted from my friend Anne’s recipe which was adapted from Plain Chicken


1 cup Nutella (chocolate/hazelnut spread)

8 ounces cream cheese, softened (I always use the 1/3 less fat kind)

8 ounces Cool Whip (you can also use fresh whipped cream)

extra Nutella (about 1/4 cup) for drizzling (optional)

1/2 cup hazelnuts, toasted and chopped (optional)

Graham Cracker Crust--

1 sleeve (about 1  1/2 cups) graham cracker, finely ground into crumbs

3 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

Preheat oven to 350 degrees.  After grinding the graham crackers into fine crumbs in a food processor, add the sugar and pulse a few times.  Then add the melted butter and pulse until all of it is moist.  Dump it into a pie plate and press down evenly, including up the sides of the plate.  Bake for 8-10 minutes.  Cool.

In the bowl of an electric mixer, cream the cream cheese.  Add the Nutella and beat until all creamed together.  Scrape the sides of the bowl and beat a little more to make sure it is all incorporated.  Add the Cool Whip or whipped cream and mix again to combine.  Scoop the Nutella mixture into the cooled crust and spread evenly.  Drizzle the extra Nutella (warmed in a small glass bowl in the microwave for about 20 seconds to thin it out slightly) over the pie.  Sprinkle the chopped hazelnuts around the edges of the pie (or however you’d like). 

Chill for at least a couple hours (I made it the day before serving it and it was great!).

Nutella Cream Pie This pie is quite rich, but oh so delicious.  I’m going to make mini graham cracker crusts and pipe the Nutella cream into them for a perfect smaller treat.  Can’t wait!

Tuesday, July 05, 2011

TWD—Chocolate-Chocolate Chunk Muffins

We made muffins this week for Tuesdays With Dorie.  The Chocolate-Chocolate Chunk Muffins were chosen by Bridget from The Way the Cookie Crumbles

DSCF5764I wanted to love these muffins—since they ARE chocolate.  But it’s probably my fault (always changing a recipe—sigh!).  I’m afraid my slight changes made these muffins too dry and quite crumbly.  Especially when my husband gives me his opinion about something I’ve made without my even asking.  These do taste good, even though they were rather crumbly.

Here are the changes I made, which really aren’t that many, but probably caused the crumbliness. 

Instead of butter, I used Bestlife 50/50 buttery baking sticks.  For the two cups of all purpose flour, I used one cup of all purpose and one cup of whole wheat pastry flour.  I also added some hazelnuts and walnuts because the dark chocolate I used was Lindt Excellence Intense Dark Chocolate with caramelized walnut and hazelnut pieces.


Next time I try these, I’ll try to stick with the recipe! ;)  Check out all the other chocolate goodness on the Tuesdays With Dorie website.  Bridget will have the recipe on her blog.


I made these as soon as I saw the chosen recipes for this month.  Most of them went in the freezer because even though they are a little crumbly, I’d still keep eating them! ;)

Saturday, February 05, 2011

World Nutella Day! Nutella Banana Oatmeal and Don’t Forget The Cookies!

Oh my goodness—I just made what might be some of my favorite oats for breakfast.   I’ve never made them before and just made it up as I went along.  Lucky for you, I wrote down what I did. ;)  I did this in celebration of World Nutella Day!  What a way to start my day.  Well, actually, I’ve already worked out on the treadmill for an hour and now I feel like I should go do another hour.  But it was worth every bite.


While I think that oatmeal isn’t the best photographed food, it’s what is in this one that is just SO good!  If you like oats for breakfast and if you consider yourself any kind of Nutella liker/lover/respecter, whatever, you need to try this oatmeal.

DSCF3619 Nutella Banana Oatmeal, by Katrina, Baking and Boys!

1 cup quick oats (you can also use old fashioned oats)

1  3/4 cup skim milk

pinch salt

1 small banana, chopped

2 tablespoons Nutella chocolate hazelnut spread

hazelnuts, chopped (optional topping)

banana, sliced (optional topping)

More Nutella for swirling on top (not optional) ;)

Over medium heat in a small saucepan, combine oats, salt, milk, chopped banana and 2 tablespoons Nutella.  Whisk together.  Stir occasionally.  As it comes to a boil, stir constantly for 1-2 minutes until thickened. 

Spoon out about 3/4 cup (eyeball it) of oats into serving bowl.  Add Nutella swirl on top (it’s easier to swirl if you soften it in the microwave for a few seconds).  Sprinkle with sliced banana and chopped nuts.  Pour a little extra milk around the sides.  Stir and eat! (Makes 2-3 servings.)

DSCF3618Try this for breakfast.  If oatmeal isn’t your thing—then try the Nutella Truffle Chocolate Chip Hazelnut Cookies (recipe included on that link) I posted a few days ago.  Heavenly!


Thanks to Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso for starting such a yummy thing.  Check out the Nutella cakes they posted on their blogs.