COLUMN: Nutella can be used for more than breakfast toast
For those of you who have yet to try the hazelnut spread, Nutella, beware. The Italian spread is highly addicting, and I recommend caution when buying a jar.
Kelsey Higley, The Oklahoma Daily
However, if you get the urge to splurge on Nutella, you will open a large door of possibilities.
The spread was created more than 70 years ago in Italy by Pietro Ferrero, a pastry maker and founder of the Ferrero Co. Yes, this is the same company that makes the little Ferrero Rocher truffle chocolates — and strangely enough, Tic Tac as well. Nutella spread only has been in the U.S. for about 25 years, yet its popularity has grown vastly over the years.
There is just something about the spread that sets it apart from others. The spread is simple; consisting primarily of roasted hazelnuts, cocoa, skim milk and sugar. There are no artificial colors or preservatives. Although Nutella is branded as a breakfast food to be spread on a slice of toast and topped with fruit, I am personally a big fan of eating a spoonful — or several spoonfuls — in one sitting right out of the jar. You can find the spread at your local grocery store for about $3 to $7.
Let’s be honest, Nutella is not just meant for toast, you can use the spread to make a variety of different and delicious dishes. If you Google “Nutella” or search it on Pinterest, you will find an abundance of recipes featuring the nutty, sweet spread.
For those of you who are just as addicted to Nutella as I am, or may be looking to try something new, experimenting with the spread is something I highly recommend. I’ve scoured the web to find my favorite Nutella recipes. This hazelnut spread can take your typical sweet treat and give it a bit of flair.
4 Ingredients Nutella Brownies
1/2 cup Nutella spread
1 large egg
5 tablespoons all-purpose flour
1/2 cup chopped hazelnuts (optional)
- Preheat oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
- Put the Nutella and egg in a medium bowl and stir until smooth and well blended. Add the flour and stir until blended.
- Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts if desired.
- Bake until a toothpick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
2 1/2 tablespoons Nutella
2 tablespoons honey
1 cup old fashioned oats
1/4 cup chocolate chips
- Preheat oven to 325 degrees
- Spray a cookie sheet with cooking spray and set aside
- Combine Nutella and honey in a microwave-safe bowl and microwave until just melted, (about 25 seconds)
- Stir Nutella and honey together until completely combined
- Pour oats into Nutella and honey mixture and stir until oats are completely coated in chocolate mixture (once all the ingredients are adequately mixed, the granola will be thick and almost moldable)
- Spread granola onto a cookie sheet, making sure to separate the oats a bit to create clusters
- Bake for approximately 20 minutes, flipping halfway through
- Remove granola from the oven and allow to cool and harden into crunchy clusters
- Once granola is cool, add chocolate chips and enjoy
Nutella Puppy Chow
1/2 cup butter
1 cup Nutella
3/4 cup chocolate chips (use semi-sweet or dark)
3/4 cup white chocolate chips
2/3 cup hazelnuts
13 cups (more or less) or one 12oz box of hearty wheat/corn/rice cereal like Crispix or Chex – try to find a hearty version so it doesn’t break down when stirring
3 cups powdered sugar
- In a 350 degree preheated oven, roast hazelnuts until fragrant and light brown, about 8 minutes
- Allow to cool and remove as much of the skin as you can with a towel
- Grind up hazelnuts finely in a food processor
- Put the cereal in a large bowl and set aside.
- In a pan over medium-low heat, melt butter, chocolate, and white chocolate, stirring constantly.
- When all is melted, remove from heat and add Nutella and stir until mixed in, then add hazelnuts and stir well.
- Slowly pour over cereal.
- Stir with your hands.
- Dump into a gallon size zip-lock bag and pour in powdered sugar. Start out with a little and add more as needed. Zip up the back and shake it until they are coated.
No Bake Nutella Cheesecakes
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
- In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer
- In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Nutella Stuffed Custard French Toast
4 slices Texas Toast
1/4 cup heavy cream
1/8 cup powdered sugar
4 Tbsp Nutella
- Preheat a nonstick skillet over medium low heat.
- In a bowl whisk together the eggs, cream, and powdered sugar.
- Take 2 slices of the Texas Toast and spread 1 Tbsp of Nutella on each one. Sandwich together and dip both sides in the custard mixture.
- Grill on each side until brown, about 3-4 minutes.
- Remove from heat and serve immediately with maple syrup or fresh fruit.
Homemade Hazelnut Spread
This last but not least recipe is the one that may take quite a bit more time and effort, but from what I have heard, it is more than worth it.
2 cups chopped toasted hazelnuts (filberts)
3/4 cup to 1 cup powdered sugar
1/4 cup unsweetened dark cocoa powder
1/8 to 1/4 cup canola oil
- Place hazelnuts in the work bowl of a food processor fitted with a metal blade. Process until nuts start to clump together in a ball. This will take some time (about five minutes).
- Add powdered sugar and cocoa powder and process again for 2 to 3 minutes, until mixture turns dark and ingredients are well combined.
- Slowly drizzle in enough oil to make a spread.
- Store in an airtight container in the refrigerator for 4 to 6 weeks.