Category

Nutella Luv

Category

No-Bake Nutella Cheesecake

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We are well on our way to wrapping up the 2nd month of the year (February) and as I promised back in January I would be posting a new “Nutella” Dessert for each month in the year 2014. So in continuation of my devotion and love for Nutella I have decided on a “No Bake” version for this months recipe.

**Warning this Cheesecake is Very Rich. But it’s nothing short of pure decadence. When paired with coffee or a shot of espresso – Well it’s bliss – bliss- bliss…………..and extra pure hyper- activeness……………………lol

 

No-Bake Nutella Cheesecake
 
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 9 oz crushed graham crackers
  • 7 tbsp salted butter, melted
  • 2 tbsp Nutella (for Crust)
  • ¼ Cup Crushed & Toasted Hazelnuts
  • 1 tsp vanilla extract
  • 18 oz (2 bars ) of cream cheese, room temp
  • 2 Tablespoons powdered sugar
  • ½ cup heavy cream
  • 1 - 13 oz jar of Nutella
Instructions
  1. In a food processor pulsate the crackers until nice and crumbly, add the melted butter 2 tbsp Nutella, Crushed Hazelnuts and give a few pulses until mixed thoroughly.
  2. Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.
  3. Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.
  4. Beat in the jar of Nutella until mixture is combined.
  5. Beat in the ½ cup cream until mixture looks shiny and mousse-like.
  6. Dollop mixture onto graham crust and smooth the surface.
  7. Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Hazelnuts and sprinkled on top for some décor.
  8. Chill in the fridge for a 4 hours or, preferably, overnight.
  9. Just before serving dust corners with some powdered sugar....For the prettiness effect!

 

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Roasted Banana-Nutella Bread

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Back in the month of December I professed my love for Nutella. It was at that time that I made a promise to embrace this wonderful spread of uber deliciousness each month for a whole year. So here we are already half way through the month of January. It’s now time to start with this wonderful Roasted – Banana bread (yes I said roasted) I have made Banana bread a lot over the years however I have found that in roasting the Banana’s as this recipe calls for, you are left with a very moist bread not to mention the pure decadence of the Nutella that sends it way over the moon! Mi Amor…………#Nutella #Forever……………..

 

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Roasted Banana-Nutella Bread
 
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Author:
Recipe type: Bread
Serves: 1 Loaf
Ingredients
  • 2 pounds almost-ripe bananas (about 5 medium bananas; they should be yellow with a few brown spots, not green)
  • ½ cup chocolate-hazelnut spread, such as Nutella
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • ⅔ cup vegetable oil, plus more for coating the pan
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ Cup Chopped Walnuts (optional)
Instructions
  1. Heat the oven to 350°F, arrange a rack in the middle, and place a piece of aluminum foil on the rack.
  2. Place the unpeeled, whole bananas on the foil and bake until the peels are completely black, about 15 to 20 minutes. Remove the bananas to a wire rack to cool, about 15 minutes. Discard the aluminum foil.
  3. Meanwhile, coat a 9-by-5-inch loaf pan with vegetable oil; set aside. Place the chocolate-hazelnut spread in a resealable plastic bag, snip off about ⅓ inch from a bottom corner, and set aside.
  4. Whisk together the flour, baking soda, and salt in a medium bowl to aerate and break up any lumps; set aside.
  5. When the bananas are cool enough to handle, peel them over a large bowl, letting any juices drip into the bowl. Mash with a potato masher or fork until almost smooth. Add the measured oil, sugars, eggs, and vanilla and whisk until combined. Add the reserved flour mixture and stir with a rubber spatula until just combined.
  6. Scrape one-third of the batter into the prepared pan and push it into the corners. Squeeze half of the chocolate-hazelnut spread onto the banana batter in a zigzag pattern.
  7. Top with another third of the batter spread into an even layer. Squeeze the remaining chocolate-hazelnut spread on top in a zigzag pattern.
  8. Top with the remaining batter, pushing it into the corners and smoothing the top.
  9. Bake until the bread is golden brown on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of banana or hazelnut spread), about 60 to 65 minutes.
  10. Let the pan cool on a wire rack for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool at least 30 minutes more before slicing.

 

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Place the unpeeled, whole bananas on the foil and bake until the peels are completely black, about 15 to 20 minutes. Remove the bananas to a wire rack to cool, about 15 minutes. Discard the aluminum foil.

 

IMG_3303Whisk together the flour, baking soda, and salt in a medium bowl to aerate and break up any lumps; set aside.

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When the bananas are cool enough to handle, peel them over a large bowl, letting any juices drip into the bowl. Mash with a potato masher or fork until almost smooth. Add the measured oil, sugars, eggs, and vanilla and whisk until combined. Add the reserved flour mixture and stir with a rubber spatula until just combined.

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Scrape one-third of the batter into the prepared pan and push it into the corners. Squeeze half of the chocolate-hazelnut spread onto the banana batter in a zigzag pattern. ** You can add 1/4 cup of chopped walnuts if desired. I added them to mine and loved the added texture it gave the bread.

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Top with another third of the batter spread into an even layer. Squeeze the remaining chocolate-hazelnut spread on top in a zigzag pattern. Top with the remaining batter, pushing it into the corners and smoothing the top.

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Bake until the bread is golden brown on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of banana or hazelnut spread), about 60 to 65 minutes.

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Let the pan cool on a wire rack for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool at least 30 minutes more before slicing.

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Nutella Bread Pudding

  • For The Love of Nutella

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  • Glorious – Smooth – Decadent- Lovely – Nutella

A few years ago in a used bookstore I stumbled across a great find. A little cookbook shaped like the Nutella Jar that had 30 recipes all made with this amazing chocolate- hazelnut spread. There are plenty and I mean plenty of easy Nutella recipes that I love to make. This one is in the top 5. It’s my plan for the upcoming year to dedicate one new Nutella recipe a month here on the blog. So now I will start with – Bread Pudding !!!!!!!

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Nutella Bread Pudding
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 3 croissants (preferably 1-2 days old)
  • ¾ cup Nutella
  • ¼ cup pecan halves
  • 2 eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup sugarpowdered sugar
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
  3. Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
  4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
  5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
  6. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.

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