Marbled Nutella Banana Bread

A friend who knows how much I love Nutella sent me a link to Nutella Banana bread. Not this recipe but a similar one, and since she did I didn't stop thinking about baking a loaf myself until I actually set about doing it. 

I like this marbled version because it just looks so pretty. It came out moist with a great balance between banana and Nutella. And bananas and Nutella are just made to go together!

Marbled Nutella Banana Bread
From Sugar Plum
Printable Version
Ingredients
2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups ripe bananas (3 bananas)
6 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella

Directions
Heat oven to 350 degrees. Coat a 9 inch loaf pan with cooking spray. In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. In a large mixing bowl, using a a mixer on medium speed (I used my KitchenAid mixer on medium) beat together banana, butter, both sugars, and vanilla until creamy and combined, about 2 minutes. Beat in eggs until well combined. Reduce mixer to low speed and beat in flour mixture until just combined. Divide 1/2 of the batter in to a medium bowl; stir in Nutella until combined.

Alternate spoonfuls of batter into the loaf pan until all of the batter is used up. Swirl batter gently with a knife - not too much!

Bake 1 hour or until well risen and a toothpick inserted into the middle comes out clean. 

Nutella Rice Krispie Treats

I don't know why it never dawned on me to make Nutella Rice Krispie Treats before. Rice Krispie treats are one of my favorite desserts and adding in a cup of Nutella takes them to a whole new level. Anything with Nutella makes me happy and these are one of the easiest crowd pleasing desserts I've ever made. I served them when we had friends over for dinner and everyone from the two, three, and five year old to the adults gobbled them up.


Nutella Rice Krispie Treats
Printable Version
Ingredients
6 cups Rice Krispie Cereal
1 bag mini marshmallows
3 tablespoons butter
1 cup Nutella

Directions
In a large pot melt butter over medium-low heat. Stir in marshmallows until creamy and mostly dissolved. Add in the cup of Nutella and continue to stir until fully incorporated with the marshmallows. Remove from heat and stir in Rice Krispies. Spread into a 9X13 pan (a trick I use is spraying a ziplock snack size bag with cooking spray to pat and smooth it down). Cut into bars and serve. 

Nutella Peanut Butter Thumbprint Cookies

I've tried lots of combinations with Nutella: Nutella and toast, Nutella and ice cream, Nutella and bananas, Nutella and a spoon. Somehow it had never occurred to me to eat peanut and Nutella together. Ohhhhh was I missing out! These cookies take your regular peanut butter chocolate thumbprint cookies to an entirely new, better level. They melt in your mouth and are just the right level of richness. Another bonus is that they are gluten free!

Nutella Peanut Butter Thumbprint Cookies
From Bell'alimento
Printable Version
Makes about 20 cookies
Ingredients
1 cup creamy peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
9 teaspoons Nutella

Directions
Preheat oven to 350 degrees. Into your stand mixer add sugar, peanut butter, egg, and baking soda. Mix until completely combined. Measure approximately 1 teaspoon of dough and roll into a ball. Place onto cookie sheet and gently press dough ball down using the palm of your hand. *Your hand will get very greasy, but that's part of the fun, right?! 

Space approximately 1 inch apart. Bake 8 to 10 minutes. Using a teaspoon, make gently make an indention in the middle of each cookie. 

Fill with a dollop of Nutella (this will get messy too). Return tray of cookies with Nutella to the oven and bake an additional 2-4 minutes until golden. Transfer to cooling rack and allow to cool before enjoying with a big glass of milk (you will need it).

Nutella Brownies

Last week I teased on facebook that I was baking something delicious with Nutella. Here they are - Nutella brownies aka my new favorite way to use Nutella. These brownies are little bites of heaven. Soft, chewy, moist and flavored with Nutella. I think they'd be even better with chocolate chips mixed in, but I used chocolate sprinkles to jazz these up a bit. I made them for dessert last week when we had friends over for dinner. They didn't last long and they won't in your house either!

Nutella Brownies
From Photo A Day
Printable Version
Ingredients
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt (didn't use salt as I used salted butter)
2 eggs 
1 1/2 cup Nutella
1/2  cup brown sugar 
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly (used salted butter)

Directions

With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of an 8-inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.

In a bowl, combine the flour and salt. Set aside.

In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. 

With the mixer on low speed, add the flour mixture, alternating with the melted butter.

Scrape the batter into the cake pan. 

Bake until a toothpick inserted in the center comes out with a few crumbs attached (not completely clean) about 40 minutes (Baked them about 10 more minutes as they didn't seem firm enough).

Cool in the pan for about 2 hours. Cut into squares and serve warm or at room temperature.

Nutella Chocolate Chip Cookies

After making Four Ingredient Nutella Cookies I became a little obsessed with Nutella cookies so a few weeks later I scoured the internet for chocolate chip cookies with Nutella. I finally found the perfect recipe - these Nutella Chocolate Chip Cookies from Food.com. 

OH...MY...GOODNESS! These cookies are quite possibly the best cookies I've ever made and I love my cookies. These little babies completely melt in your mouth. They are pure chocolate nutella goodness. Whip up a batch of these ASAP!

Nutella Chocolate Chip Cookies
From Food.com
Makes 2 1/2 dozen cookies
Printable Version
Ingredients
2 1/8 cup all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted and cooled until warm
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup Nutella (I used about 3/4 cups!)
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips

Directions
Preheat oven to 325 degrees. Line a 20X14 baking sheet without sides with parchment paper or a baking mat. Mix flour, salt, and baking soda together and set aside. With an electric mixer mix butter and sugars until throughly blended. 

Mix in Nutella, egg, yolk, and vanilla extract. Add dry ingredients and mix until just combined. Stir in chips.

From dough into tablespoon sized balls. Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, about 15 to minutes (start checking at 13 minutes). Cool cookies on sheets for a few minutes then on a wire rack. 

After making these cookies this tragedy occurred:

An empty Nutella container is one of the saddest events that can happen in the kitchen.

Four Ingredient Nutella Cookies

I believe that one of the best ways to show someone you care or appreciate something they have done for you is to give them a homemade treat. I made these Nutella Cookies from A Busy Nest for my co-workers a couple of weeks ago as a thank you gift. They were a snap to make and are wonderful little cookies. The Nutella flavor really comes through and the cookies have a wonderful texture, crispy on the outsides but soft like a brownie on the inside. Cookies with 4 ingredients are a beautiful thing, but cookies with Nutella, you just can't go wrong.

Nutella Cookies
From A Busy Nest
Makes about 2 dozen cookies
Printable Version

Ingredients
1 cup Nutella
1/2 cup sugar + 3 tablespoons
1 cup all-purpose flour
1 egg


Directions
Preheat your oven to 350 degrees. Blend all ingredients together well. The dough will be very crumbly, this is okay! :) 

Form into 1 inch balls and roll in the 3 tablespoons of sugar.

Place on a cookie sheet and press down firmly with the bottom of a glass. 

Bake 8 minutes, or until set. Allow to cool for about 2 minutes on a cookie sheet, then remove to a wire rack.
 

Nutella Pinwheel Cookies

I think Nutella's name should be changed to "heaven in a jar". I first tasted Nutella while I was in Italy on a Mission Trip. I saw the teenagers I was working with eating Nutella on slabs of bread spread and when I inquired what it was, I got my first bite of it. Holy Moly, it was heavenly. I am not a huge huge huge chocolate fan, so to me, Nutella is the perfect blend of chocolate, creaminess, and nuttiness. I go in Nutella streaks, where I buy a jar and eat it just about every day. When I saw this recipe for Nutella Pinwheel Cookies on one of my favorite blogs, A Busy Nest, I bookmarked it and made it when my friend Amy and her husband Aaron came to visit. Amy loves desserts and cookies so I hoped she would like these cookies and she did. Don't tell her that I told you, but I think she even ate a couple before breakfast. :) 


For those of you Moms who have school aged children or for fellow teachers like me who are back to school, these would be a great after school treat. They truly melt in your mouth. 

Nutella Pinwheel Cookies
From A Busy Nest
(Makes 2 dozen cookies)


Printable Version


Ingredients
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/4 cup Nutella
1/4 cup toasted hazelnuts, chopped


Directions
In a medium bowl mix together the flour and baking powder. In a separate bowl cream the butter and sugar and then beat in the egg and vanilla. Mix in the dry ingredients slowly until combined. 

Place dough between two sheets of waxed paper and roll out into a rectangle. Remove the top sheet of paper and spread the dough with Nutella. Sprinkle with hazelnuts. Place in the fridge and chill for at least 2 hours, or until ready to bake. Preheat oven to 375. 

Cut dough into 1/4 inch slices and place on cookie sheet lined with parchment paper or a silicone baking mat. 

Bake for 10-12 minutes or until edges of cookies just begin to brown lightly. Cool on a wire rack.