Nutella Spread Food

NUTELLA-STUFFED COOKIES

Nutella-Stuffed Cookies image

Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield 18 cookies

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled

Steps:

Whisk together the flour, salt, baking powder and baking soda in a large bowl.
Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.

NUTELLA SPREAD

Nutella Spread image

Make and share this Nutella Spread recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 40m

Yield 1 batch

Number Of Ingredients 5

Ingredients

2 cups whole raw hazelnuts (I used cashews)
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1/2 teaspoon vanilla

Steps:

Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.

HOMEMADE NUTELLA RECIPE

Homemade Nutella Recipe image

You will fall in love with this smooth and dreamy healthy and vegan homemade Nutella recipe.

Provided by Chocolate Covered Katie

Categories Dessert Snack

Time 15m

Number Of Ingredients 6

Ingredients

2 cups hazelnuts ((240g))
1 1/2 tbsp pure vanilla extract
1/4 cup cocoa powder
1/3 cup sweetener of choice ((see above for options))
1/4 tsp salt
1/2 cup milk of choice (OR 2 tbsp oil)

Steps:

Homemade Nutella Recipe: If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It's okay if a few stubborn skins won't come off. In a Vitamix or food processor, blend the nuts until they've turned to butter, then add all other ingredients and blend a long time until it's smooth like Nutella! (I think I blended off-and-on for a full two minutes. It's extra-creamy in a Vitamix, but a Cuisinart food processor works as well.) Storage tips are listed above.View Nutrition Facts

Nutrition Facts : Calories 30 kcal, ServingSize 1 serving

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