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Nutella Blossoms

December 22, 2014

Nutella Blossoms | Espresso and Cream


This year I’m entirely behind my baking game. By this point in the month on most typical years I’ve already managed to bake through my standard rotation of Christmas goodies, but this year I’ve just started baking a few days before Christmas. I’m finding this to be a very smart way to get around my lack of willpower. At least I only have a few days to indulge rather than an entire month!

My family from Idaho is coming to visit for the week starting tomorrow, so the last handful of days have been devoted to preparing the house, grocery shopping and getting ready for their arrival. Although I didn’t get all the baking done that I would have liked, I did manage to make a few of our favorite family recipes as well as a few new recipes, like these Nutella Blossoms.

Joe requested the traditional peanut butter blossoms, but when I saw that jar of Nutella in my pantry I knew it needed to be put to use. Although I can’t say these cookies are better than the original (that’s setting the bar pretty high!) they do make a fun new addition to the holiday cookie tray. So for all you other baking procrastinators out there, if you’re looking for a new cookie recipe to try I would highly suggest these little gems!

Nutella Blossoms | Espresso and Cream (1)

Nutella Blossoms
Recipe type: Dessert, Snack
Serves: 24
  • ¾ cup Nutella chocolate hazelnut spread
  • ½ cup shortening
  • ⅓ cup sugar
  • ⅓ cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • Additional sugar for rolling cookies
  • 24 Hershey's kisses
  1. Heat oven to 375F.
  2. In the bowl of an electric mixer, beat together the Nutella and shortening until well-combined. Add in the sugar and beat 1 to 2 minutes more until fluffy and combined. Add in the egg and vanilla, beating until just combined.
  3. In a medium mixing bowl, stir together the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and beat until combined.
  4. Roll heaping tablespoons of the dough in between your hands to form balls. Roll balls in sugar and place 1 inch apart on greased cookie sheet. Bake 8 to 10 minutes or until edges are set and cookies are puffy. Immediately place one Hershey's kiss in the center of each cookie. Cool 3 minutes on baking sheets. Transfer to wire cooling rack to cool completely.


Nutella Olive Oil Cake

February 25, 2011

I’m terribly undecided about this cake. Which is probably why these images have been sitting on my computer for weeks, taunting me, begging to be posted – or not. It’s not that I didn’t love this cake. In fact, I actually enjoyed it quite a bit. I’m just unsure how others might feel about such a cake. Olive oil and Nutella? Together? Yes, indeed.

Since mildly sweet, humble cakes are somewhat of an obsession of mine, this cake won me over at first bite. The original recipe doesn’t call for Nutella but rather the more expected flavor of lemon. But I had a half opened jar of the chocolate hazelnut spread in my pantry and couldn’t imagine a better way to put it to use. It imparted an interesting sweet and savory flavor combination to the cake, though I should not that I would highly recommend making it with a light-flavored olive oil instead of a full-bodied variety, unless you really, truly love olive oil.

Now, if you’ll excuse me, I’ve got to get ready for the weekend ahead. Making the bed, baking banana bread, cleaning my apartment, and getting cleaned up for Joey’s visit in a few hours! It never gets old. I get so excited each and every weekend. Hopefully this weekend I manage to stay healthy and do more than sit curled in a ball on the couch.

Have a happy weekend, all!

Nutella Olive Oil Cake
Adapted from Gourmet magazine, 2006

*3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
*1/3 cup Nutella, melted slightly in the microwave and stirred
*1 cup cake flour (not self-rising)
*5 large eggs, separated, reserving 1 white for another use
*3/4 cup plus 1 1/2 tablespoons sugar
*Powdered sugar

*Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment. 
*Beat together Nutella, egg yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
*Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. 
*Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. 
*Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Dust with powdered sugar. 
Happy Baking!

Pie Bites

January 10, 2011

One of my earliest food memories is of baking pies with my mom. Thinking about it now, I’m not sure my mom made that many pies, but the times she did burn bright in my memory. Not of the actual pie, but of the scraps. My mom would brush the scraps of pie crust with cinnamon sugar and put them in the oven with the pie as a special treat for me to eat. Flaky, delicious finger-food. Perfect for little hands that couldn’t wait for a pie to bake and cool.

So last week, instead of baking a whole pie, I put together a batch of flaky pie crust and cut it out like cookies. And you know what I realized? It’s a whole lot more fun than a whole pie. A perfect sweet bite at the end of a meal, and great for people like me who like to mix it up. Smears of Nutella, fruit preserves, and yes, peanut butter, keep things interesting.

And this pie crust? To die for. Flaky, light and, most importantly, easy. For anyone who has struggled with flaky pie crust, I know your pain. My grandmother makes the world’s best pies, and my mom knows it. So growing up, her standards for the pie crusts I made were very high. In fact, it wasn’t until this year that I felt I was getting closer to pie crust perfection. With this crust, you, too, can get there.

So here’s to pie and desserts to get you thought the week!

Pie Bites
(Printable Recipe)

*1 1/4 cups flour
*8 Tbsp. unsalted butter, cubed
*1/4 tsp. kosher salt
*1/4 cup ice water
*1 large egg yolk, lightly beaten
*2 Tbsp. sugar
*1 tsp. ground cinnamon
*1/2 cup Nutella or Fruit Preserves

*Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat. (I recently got a Silpat for Christmas and can’t say enough good things about it!)
*In the bowl of a food processor, combine the flour, butter and salt. Pulse 5 to 10 times, until mixture resembles coarse crumbs. Be careful not to pulse too many times. The butter should still be slightly clumpy.
*Combine the water and egg yolk. Add in the water and egg yolk mixture and pulse until dough starts to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate for an hour.
*Roll dough into 1/4-inch thickness on a lightly floured surface. Cut into circles with a cookie cutter of the top of a drinking glass. Transfer to baking sheet. Combine the sugar and cinnamon and sprinkle over circles.
*Bake for 16 to 20 minutes, until edges are just slightly browned. Remove from oven and cool slightly. While circles are still warm, spread with Nutella.

Happy Baking!


Nutella Chocolate Chip Cookies

July 23, 2010
I’ve been a real-life, full-time working girl for three whole days now and boy is it tiring! Tiring in the best sort of way, in the my-brain-is-exploding-with-new-information sort of way. Yet despite thinking about food all day at work, I still somehow find myself baking and cooking at the end of the day to decompress and relax. 
This morning I woke up to a sky full of rain, I have a new Netflix movie coming my way this afternoon, a half a dozen Nutella Chocolate Chip Cookies in my kitchen, and my first weekend home in over two months! Needless to say, I’m just a little bit excited. If you have a free weekend, or even just an hour during the week, I strongly recommend these cookies. 
I’m going to keep it short because, really, I think these cookies say everyting they need to on their own. Nutella. Chocolate. Hazelnuts. Cookie. Chocolate drizzle. And if that wasn’t enough, the texture is somthing special, too. Crunchy on the outside, soft and chewy in the center. Pretty much everything you could want in a cookie. If that doesn’t sell you, I don’t know what will.
Nutella Chocolate Chip Cookies 
(Printable Recipe)
*1/2 cup (1 stick) butter, softened
*3/4 cup sugar
*1 egg
*1/2 cup Nutella
*1/2 tsp. baking soda
*1/2 tsp. baking powder
*1/4 tsp. salt
*1 tsp. vanilla extract 
*1 1/2 cups all-purpose flour
*1/2 cup semi-sweet chocolate chips
*1/2 cup chopped hazelnuts (optional)
*Additional melted semi-sweet chocolate (optional) 
*Preheat oven to 375°F. 
*With an electric mixer, beat butter until creamy. Add in the sugar and beat until fluffy, 1 to 2 minutes. Add in the egg and beat until combined. Beat in the Nutella, baing soda, baking powder, salt, and vanilla until well combined. 
*Beat in the flour until just combined. Stir in the chocolate chips and chopped hazelnuts by hand. Scoop dough by large tabelspoons and form into balls. Place, about 2 inches apart, on a lightly greased baking sheet and bake for 8 to 10 minutes, until edges are crispy and center is still slightly soft. Remove from oven and cool 10 minutes on baking sheet. Finishing cooling on wire rack.
Happy Baking!

White Chocolate Dipped Nutella Cookie Dough Bites

July 5, 2010

Originally I planned to post these on Friday in preparation for 4th of July. But then I made these brownies and got so excited about them that I lost my mind, got distracted, and in a sugar-induced haze I posted brownies instead. Not to worry, these White Chocolate Dipped Nutella Cookie Dough Bites (yes, you heard that right) taste good any time of the year.

If you’re at all like me, you probably don’t need to read the rest of this post to know you want to make them, so I will keep this short and sweet so you can head on over to your kitchen and get to making them. Joy’s post last week was what first got me thinking about chocolate dipped cookie dough, but me being me, I had to play around and make it mine.

So what could make chocolate dipped cookie dough better? Adding Nutella, of course! Boy oh boy are they delicious, and quick, because when a craving strikes, the last thing you want to do is wait. Rest assured, this cookie dough is egg-free and safe for all to eat, though I can’t safeguard you against the stomach ache that comes when you eat too many, too early in the morning.

White Chocolate Dipped Nutella Cookie Dough
(Printable Recipe)

*3/4 cup butter, softened
*3/4 cup sugar
*3/4 cup brown sugar
*1 tsp. vanilla extract
*1/2 tsp. salt
*1/2 cup Nutella or creamy peanut butter
*2 cups all-purpose flour
*1 (16-oz.) package white chocolate or almond bark
Wooden toothpicks 
Sprinkles or other toppings (if desired)

*With an electric mixer, beat the butter on medium speed until creamy. Add the sugars and beat for 2-3 minutes, until fluffy. Beat in the vanilla, salt, and Nutella. Add in the flour and beat until well combined.
*Drop dough by rounded tablespoons onto a waxed paper lined baking sheet. Stick a toothpick into the center of each dough ball. Freeze for 20 minutes.
*In a microwave-safe bowl, melt the chocolate or almond bark, microwaving in 15 second intervals and stirring between each interval until chocolate is just melted, about 2 minutes.
*Dip cookie dough balls into chocolate and return to waxed paper. Freeze for at least 20 minutes. Keep in the freezer until ready to eat.

Happy Baking!


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