Recipes Using Nutella Spread Food

NUTELLA PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs and add to flour mixture. Fold and stir until just combined. Add 3 tablespoons melted butter and stir until incorporated.
• Heat a large nonstick skillet or griddle over medium heat. Add some of the remaining butter to skillet. Working in batches, spoon about 3 tablespoons batter per pancake and spread into circles in the pan. Cook until edges start to set and some bubbles start to form around edges and in center of batter, 1 to 2 minutes.
• Gently dollop 1 teaspoon Nutella in center of batter (it's ok if it isn't a perfect round). Dollop and lightly spread about 1 1/2 tablespoons more batter over Nutella to cover completely. Continue cooking until bottom and sides of pancake are golden brown and some bubbles are starting to form where Nutella is covered, about 1 minute. Carefully flip pancakes and continue cooking until second side is golden brown and sides appear matte and cooked through, 2 to 3 more minutes. Transfer to plates and serve immediately.

CHOCOLATE-HAZELNUT SPREAD (NUTELLA)

Steps:

• Preheat oven to 400 degrees F.
• Place hazelnuts in a single layer on a shallow baking pan.
• Toast until the skins are almost black, about 15 minutes.
• Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
• Discard skins.
• Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
• Set the hazelnuts aside.
• Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
• Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
• Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
• Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)

Steps:

• In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
• Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
• NOTE: To roast and peel hazelnuts: Preheat oven to 350°F 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, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.

MOCK NUTELLA SPREAD

Steps:

• Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.
• Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade. Process for 3-5 minutes until the mixture starts to become smooth. (the heat from the nuts and processing will melt the chocolate and help it become smooth).
• Drizzle in 1/2 tablespoon of oil while continuing to process. If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.

NUTELLA SPREAD

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.