Monday, March 28, 2011
Nuts For Nutella-Bravo For Breakfast!
An Original Idea… Nutella
The first version of what would become the revolutionary invention of the century and what is now one of the most famous food specialities in the world – Nutella – was founded in a backroom of the pastry shop founded in Alba in 1944 by Pietro Ferrero. Since then, Nutella continues to inspire and satisfy the palate of the entire world: from the United States to Europe, Australia to Canada, its unique taste and its distinctive jar appeal to consumers of all generations. Thanks to its inimitable recipe and its genuine and carefully selected ingredients, Nutella, spread on bread, has become an essential element to the breakfast ritual and serves as a great way to begin the day.
Would you believe that I had NEVER tasted Nutella before? I had no idea just how delectable it is! When I was chosen to host a Nutella breakfast party for 10 of my friends, I was thrilled! My daughter Gracie, had been repeatedly asking me to pick up Nutella at the grocery! No, she hadn't tasted it before either, but the power of TV ads had worked its magic on her!
When the morning of the party rolled around our apartment began to fill with moms and kids. And yes! Several dads attended, too! The kids sampled the small packets that had been included in the party box, smearing this delicious spread over various whole-grain breads! Of course, sliced bananas were included, too! The adults dove into the jar of Nutella with their tester paddles that had also been included.
But the goodies didn't stop there! Oh, no! I wanted to demonstrate to everyone the versatility of this magnificent product, so I had purchased several additional jars of Nutella and baked up a table full of food made with Nutella!
I'm including some recipes for you below:
Chocolate Fudge Nutella Brownies
•4 - one ounce squares unsweetened chocolate
•1 cup butter (2 sticks)
•2 1/2 cups sugar
•4 large eggs
•1 Tablespoons pure vanilla
•1/8 teaspoon salt
•1 cup unbleached white flour
•1 cup chopped nuts and/or chocolate chips, optional
•1/2 - 1 whole jar of Nutella
•Preheat oven to 350 degrees F.
•Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
•Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
•Using a wooden spoon or spatula, add sugar and stir until well mixed.
•Add eggs, vanilla and salt and beat well with a wooden spoon.
•Fold in flour and mix just until smooth. Do not overmix. This is also the time to fold in chopped nuts & chocolate chips.
•Pour into prepared pan.
•Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
•Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.
•Sprinkle with more nuts, chips sprinkles or whatever else you like!
•Cool completely before cutting into squares.
•Yields from 16-24 servings depending on size.
NUTELLA-PISTACHIO ICEBOX BUTTER COOKIES
Adapted from Martha Stewart’s Baking Handbook
2 sticks unsalted butter, room temperature
¼ cup granulated sugar, plus ½ cup for rolling
1 large egg
½ TSP almond extract
2 ½ cups 2 TBL sifted all-purpose flour
¾ cups chopped unsalted pistachios
1 TSP kosher salt
130z jar of Nutella
In a bowl of an electric mixer fitted with a paddle attachment, beat butter and ¼ cup of granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add egg and almond extract, and beat to combine. Add flour and salt; mix on low speed until combined. Add chopped pistachios until combined.
Turn dough onto a clean work surface. Divide in half and roll each piece into a log about 1 1/2 inches in diameter. Wrap in parchment paper (or plastic wrap), making sure to cover ends completely. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 350˚F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Roll dough logs in remaining ½ cup of sugar, coating them evenly, and slice into ¼” thick rounds. Place about 1” apart on prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, 15 to 20 minutes. Transfer cookies to a wire rack to cool completely.
Once the cookies have cooled, spread about 1 teaspoon of Nutella on the bottom side of one cookie and top each with another cookie, creating a sandwich.
Makes about 30 sandwich cookies (60 single cookies)
1 scoop of ice,
2 scoops frozen yogurt,
3 scoops of nutella
and 2 scoops of vanilla ice cream
Add a little bit of milk if you want. Blend.
1 cup flour
1 tbsp olive oil
pinch of salt
1-1/2 cup of milk
Nutella, as much as you like
bananas, sliced, as much as you like
icing sugar for sprinkling
In a bowl, combine flour, egg, olive oil, salt and half the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency.
Add a ladle of batter to a hot non-stick skillet. Evenly smooth out the batter. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat.
Smear nutella over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar. Serve immediately.
Repeat the above process, to make the additional servings.
These are a few of the goodies that went home with everybody in their Nutella Goodie Bags, including Nutella Coupons, Nutella Tumbler Mugs, Nutella Breakfast Tip Cards and Nutella advertorial and info card. Would you believe only ONE person that attended had tasted Nutella before!! Well, Nutella has a great many more fans! Why don't you try it today?