Tuesday, February 12, 2013

Tasty Tuesday: 3 Taste Nutella Recipes

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Nutella Cheescake

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  • 9oz (ounce) digestive biscuits
  • 3oz (ounce) unsalted butter (soft)
  • 14oz (ounce) Nutella (at room temperature)
  • 4oz (ounce) Hazelnuts (toasted and chopped)
  • 18oz (ounce) cream cheese (at room temperature)
  • 2oz (ounce) Icing sugar

Additional information - for vegetarians make sure the cream cheese does not contain rennet.

Incredible Nutella Fudge

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Serves: Makes 25-35 squares, depending on size
  • 1/2 cup salted butter (you can use unsalted, but the salt brings out the sweetness)
  • 1/2 cup whole milk or half and half
  • 1 1/2 cups light brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup Nutella
  • 2 1/2 cups - 3 cups confectioner's sugar
  1. Grease an 8x8 pan. Place the confectioner's sugar in a mixing bowl and set aside.
  2. Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a hard, rolling boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted.
  3. Carefully pour the hot Nutella mixture over the confectioner's sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. If your fudge is liquid-y, add more powdered sugar. Pour/scoop the fudge into your greased 8x8 pan. Press the fudge into the pan, if needed. Chill for 2 hours

Nutella Brownies

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Nutella
  1. Preheat oven to 350 degrees.
  2. In a small bowl combine flour and salt and set aside.
  3. Using an electric mixer blend butter until light and fluffy. Mix in sugar, eggs, vanilla and mix well followed by Nutella and stir until mixture is creamy. Stir in flour mixture.
  4. Pour into a greased 8-inch square brownie pan and bake for 30-37 minutes. Cool pan on wire rack.

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