23
   

Nutella/ It's Taking Over My Life

 
 
CalamityJane
 
  1  
Reply Mon 19 Mar, 2012 02:46 pm
@Cycloptichorn,
What's so special on a slow-cooker, Cyclo? I don't have one either - needless to say.
0 Replies
 
vanessajohnsson
 
  1  
Reply Mon 26 Mar, 2012 07:11 am
OMG, this is my ONLY drug! At first, I was just like you: what can be so special about hazelnuts and chocolate. I was expecting good, but I got GOD instead Smile))) I eat it best with pancakes..mmm, guilty pleasure..
DrewDad
 
  2  
Reply Mon 26 Mar, 2012 08:45 am
@vanessajohnsson,
http://www.vayafail.com/wp-content/uploads/2012/03/vayafail685.jpg
ossobuco
 
  1  
Reply Mon 26 Mar, 2012 12:03 pm
@DrewDad,
Finally, enough Nutella..
0 Replies
 
Region Philbis
 
  5  
Reply Fri 12 Oct, 2012 11:22 am
http://i1176.photobucket.com/albums/x336/RegionPhilbis/nutella_zpsc803a657.jpg
Sturgis
 
  1  
Reply Fri 12 Oct, 2012 01:41 pm
@Region Philbis,
Makes sense to me RP. There's never a wrong time to take out the spoon and enjoy Nutella.
ehBeth
 
  1  
Reply Fri 12 Oct, 2012 02:00 pm
@Sturgis,
I think everyone should have Nutella on their nightstand.
jespah
 
  1  
Reply Fri 12 Oct, 2012 02:15 pm
@ehBeth,
In order to dip in it, to quell nightmares, perhaps?
ehBeth
 
  1  
Reply Fri 12 Oct, 2012 02:23 pm
@jespah,
Celebrate!
0 Replies
 
kris123
 
  0  
Reply Tue 16 Oct, 2012 12:00 am
@FreeDuck,
I also heard it first time. Feeling hungry!
0 Replies
 
Enzo
 
  5  
Reply Mon 29 Oct, 2012 11:12 am
Hopefully for anyone, it doesn't get bad as this. 4000 calories in one sitting.


0 Replies
 
Phoenix32890
 
  2  
Reply Wed 28 Nov, 2012 05:39 am
First, let me confess that I have been "on the wagon" as far as Nutella is concerned. I have to be, because like any good foodaholic, one taste would want me to scarf down the entire jar.

Lo and behold, my local paper had a section on Christmas cookies. And there is was: Rugelach with Nutella and chocolate chips. Just the thought of it is pure heaven, although I have never thought of rugelach as a Christmas dessert.

For those of you who enjoy things Nutella, here is the recipe:


http://www.tampabay.com/multimedia/archive/00249/tas_xmascookies1128_249839c.jpg

Quote:
Rugelach With Nutella and Chocolate Chips

For the pastry:

2 cups all-purpose flour

½ teaspoon salt

1 cup (2 sticks) unsalted butter, cold

¾ cup (6 ounces) cream cheese, cold

⅓ cup sour cream, cold

¼ cup sugar

2 teaspoons vanilla extract

For the filling:

1 ½ cups Nutella, or more if needed

1 cup mini chocolate chips

Topping:

1 cup sugar

In the bowl of a food processor, add the flour and salt; pulse briefly to combine. Cut the butter and cream cheese into chunks. Add to the food processor with the sour cream, sugar and vanilla; pulse until crumbly. (Pieces of butter and cream cheese about the size of small peas should still be visible in the dough.)

Remove from the processor and shape into a ball. Divide the ball into 4 pieces and form each into a ball. Flatten and wrap each in plastic wrap; refrigerate 2 hours or, preferably, overnight.

Preheat the oven to 350 degrees. Line 4 large cookie sheets with parchment paper. Remove the dough from the refrigerator, 1 disc at a time, and immediately make the cookies (dough gets soft at room temperature). On a lightly floured surface (or between two sheets of plastic wrap), roll each disc into an 8- or 9-inch circle. Use a large bowl as a guide to cut the circle; reserve scraps and refrigerate. Spread Nutella in an even layer 1 inch from the edge of the circle. Sprinkle chocolate chips over the Nutella. Using a floured knife and a small spatula, cut each topped circle into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Dip the formed cookies in sugar. Place point-side down, 8 to each cookie sheet. Repeat with the remaining 3 discs of dough and press the scraps into a fifth ball.

Bake 20 to 25 minutes or until golden brown. As the rugelach bake, the butter will lightly fry the bottoms, yielding a crunchy crust and a caramelized base. Serve warm or at room temperature.

Yield: 40 cookies.

Freezeworthy: No.





I promise that I will never make them for myself.

SO WHY DID I CUT THE RECIPE OUT OF THE NEWSPAPER? Embarrassed
blueml
 
  1  
Reply Fri 30 Nov, 2012 12:52 am
The nutella will be all over the place
0 Replies
 
Sturgis
 
  2  
Reply Mon 24 Dec, 2012 01:46 pm
@Phoenix32890,
So there I was minding my own business when I happened across yet another ideal use for Nutella. Heat it up and drizzle it over a cheesecake.
ehBeth
 
  1  
Reply Mon 24 Dec, 2012 01:50 pm
@Sturgis,
I had some on a croissant the other day.

Now I think I'll have to give up croissants ... they're a pathway to Nutella.
ossobuco
 
  1  
Reply Mon 24 Dec, 2012 01:51 pm
@sozobe,
(reading back)
I didn't have one until a couple of years ago when I picked up a small cheesy one from the grocery store. I use it for cooking beans of many sorts, garbanzos, for example; I don't have to check them much.
I'm at home most of the time, and for my favorite dishes, like Marcella Hazan's low simmered bolognese sauce, I use my army surplus cast iron dutch oven. I like checking it.
0 Replies
 
ossobuco
 
  1  
Reply Mon 24 Dec, 2012 02:08 pm
@sozobe,
So I searched for homemade nutella recipes and found one by David Liebovitz, a favorite food blogger of mine. I just plain like his website.

http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/


Meantime, yesterday I saw a recipe (in a Saveur newsletter) for nutella buns. No, I won't be making them, but they do look luxurious.
Here's how:

http://www.saveur.com/article/Recipes/Nutella-Buns

http://contentz.mkt922.com/ra/2012/10045/12/5004164/xmasbrunch-nutellabuns.jpg
0 Replies
 
ossobuco
 
  1  
Reply Mon 24 Dec, 2012 02:28 pm
@ehBeth,
I still follow LA foodie stuff, and just read there is a croissant renaissance there, I think in LA Weekly. Girl loves an excellent croissant, which I haven't eaten one of in about ten years now. Certainly not local to me now.

Just as well that I can't find that exact article (though I found others), which for some reason I didn't save. That would cause excess salivation.

Hah, I found it, filed under 'breads, not yeast':
http://blogs.laweekly.com/squidink/2012/12/croissant_food_fight_b1_breads_1.php
0 Replies
 
Walter Hinteler
 
  1  
Reply Thu 6 Jun, 2013 01:43 pm
I just read that Nutella (as well as Ferrero Raffaello, Ferrero Rondnoir and Ferrero eggs ["Kinder Surprise" - something you can't get legally in the USA] are now approved kosher dairy.

"Now Ambassadors can really spoil us with even more chocolates, [and they] are all poised to appear in the gloved hands of waiters at Israeli embassies at their next ‘exquisitely tasteful’ reception." writes The Jewish Chronicle Online.
0 Replies
 
Region Philbis
 
  3  
Reply Wed 3 Jul, 2013 04:04 pm

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/1002079_521307031276677_531056361_n.jpg
 

Related Topics

 
Copyright © 2019 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.03 seconds on 06/25/2019 at 01:41:15