Nutella Drop Cookies.
I made a similar recipe in the past but this one is slightly different. Easy to make with only 3 ingredients and tastes great.
1 1/2 cups or 180g Nutella + 1 cup or 125g to stuff
1 1/8 cups or 150g Whole Wheat Pastry Flour
1 large Egg
Who needs donut holes when you can make baked churro bites? The best part is that they are filled with Nutella. Great to serve when you have guests or just to nibble on yourself. But be careful, they are habit forming.
• 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
• 1 tablespoon organic sugar (or sugar of your choice)
• ¼ teaspoon salt
• 1 teaspoon baking powder
• (1/2 teaspoon baking soda
• 2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup almond milk (or your choice of milk)
• ⅓ cup Nutella, melted
• 1 tablespoon melted butter spread or unsalted butter
• ⅓ cup coconut sugar
• 2 teaspoons ground cinnamon
Nutella Filled Crepes
There aren’t many products that I can just eat out of a jar with a spoon but Nutella is one of them. Everything tastes better with Nutella and that includes crepes. Go to any creperie and Nutella filled crepes are on the menu. You can easily make them yourself for a fraction of the price.
In this video, I take a boring crepe and turn it into an exciting snack or dessert. The Nutella filling in these crepes are delicious. They are easy to make too. If your crepes aren’t easily flipping, you might need to re-spray the pan with oil after each use.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Cooking spray for pan
Optional: melted chocolate for drizzle.
NOTE: You can make the batter up to 24 hours in advance and keep in the refrigerator until ready to use but it might thicken a bit. If that happens, add in a little bit of water to thin out.
You can also make the crepes and freeze them until ready to use. Defrost them completely before filling and rolling.
I can think of so many reasons to make this and not just because Nutella is so good. Just the fact that it only requires 3 easy to find ingredients and can be enjoyed in less than 5 minutes are 2. It is flourless, gluten-free, perfect for a single serving and if you use my homemade clean eating Nutella recipe, it’s healthier.
To make this, you will need
1/4 cup hazelnut spread such as Nutella
1/2 tablespoon cocoa powder (either dutch process or regular)
A microwave safe mug
Follow directions in video and enjoy!
Everything tastes better with Nutella right? Well, only if you like it. This shortbread cookie is crispy and buttery. But the best part is the filling. I topped them with chocolate ganache but they are good alone.
To make them you will need:
1-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1/3 cup cornstarch, packed
1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, softened
2/3 cup Confectioners’ sugar, packed
1 teaspoon vanilla extract
About 1/2 cup Nutella, or other chocolate-hazelnut spread
For the ganache:
4 ounces semi-sweet chocolate
1/2 cup heavy cream
Follow directions in video
I have to be honest. These cookies came out so much better than I thought they would. They are easy to make and take very little time. So I urge you to try them.
You will need:
1 cup Nutella
1/2 cup plus 1 tablespoon all-purpose flour
1 extra large egg
1 tsp baking powder
Follow directions in video above.
A few years ago I made my first batch of Maple Meringue cookies and fell in love with them. I think I ate them all in like 2 days. Right after that I posted my Maple Meringue Cookie recipe here
I developed a new twist to these cookies and made cups filled with Nutella. In the video, I used a clean eating version of Nutella. I also used a clean eating version of Oreo Cookies.
5 egg white
1/2 cup maple syrup
1 teaspoon vanilla extract (or any extract you prefer)
For the cups:
Nutella in a pastry bag (Peanut butter, almond butter, marshmallow creme or any filling you choose)
Crushed Oreo cookies or any crushed cookie
melted chocolate to drizzle
Follow directions in the video above
Roll out sugar dough is the number cookie recipe I make. Not because I love them. In fact, out of my top 10 favorite cookies, they would rank closer to 10. But they are good cookies for decorating as they roll out nicely, can be cut evenly with cutters or templates, and they don’t spread and lose their shape when baked.
That’s why I use roll out cookie dough to make loaded cookies. Adding interesting toppings makes the cookie more exciting.
For this recipe, you can use any type and any shape of flat cookie. Gingerbread works well. If you don’t feel like baking your own cookie, a store bought brand (Nabisco and Keebler come to mind) will also work. You can also use any extra icings or frostings you have leftover. In the video above, I happened to have about 1/4 cup of Ricemellow leftover. Not enough to make a full recipe of anything else, but enough to hold onto. So I used it.
During the past few weeks I experimented with several recipes for all sorts of cookies and surprisingly, they weren’t very good. These recipes came from well known companies that make high quality baking ingredients so I expected a lot better than how they turned out.
This recipe for Italian Spritz cookies did not fail to the test. They are very good and even better when high quality ingredients are used. It’s a tried and true recipe from a bakery in upstate New York.
In my previous blog entry, I posted a recipe for do it yourself almond paste here. It’s very easy to make but if you don’t want to take the time, go ahead and use store bought almond paste.You will also need a kitchen scale to make these as I posted all of the ingredients in ounces which makes it easier to cut the recipe in half or double it up.
You can use parchment paper to line the pans but I prefer silicon mats. They are re-usable, more cost effective over time, and they stay put in the cookie sheet when pressing the dough out onto them.
Finally, you do not need a cookie press but if you’re not accustomed to using a pastry bag with a tip, it’s a good idea to buy one.
This recipe makes 4 pounds of dough or approximately 6 dozen cookies. It’s a lot of cookie dough but if you wrap it in plastic wrap and then an airtight container, you can freeze it for up to 6 months.
3 ounces Almond Paste
2 ounces egg whites (referred to as egg whites A in recipe)
8 ounces sugar
1/2 ounce or .50 ounces salt
8 ounces unsalted butter
8 ounces shortening
1/4 ounce or .25 ounces vanilla extract
1/4 ounce or .25 ounces almond extract
8 ounces egg whites (referred to as egg whites B in recipe)
12 ounces cake flour
12 ounces bread flour
Pre-heat oven to 350 degrees. It usually takes about 10-12 minutes for cookies to bake. Keep an eye on them so they don’t overbake.
Follow directions in above video
Dip into chocolate and then colored sprinkles
Sandwich two cookies with jams, Nutella, or warmed fudge icing
Who doesn’t like Nutella? That sweet, creamy, chocolatey, nutty spread? I can think of a hundred ways to enjoy it. Heaped on bananas. Over ice cream. Stuffed inside cupcakes. Smeared on top of brownies. As a fondue with strawberries, apples and other fruit. Or, right out of the jar.
So what’s not to like about it? The ingredients. It’s full of sugar and ‘artifical flavorings’ (check the label on the bottle). Below, are two healthier, vegan, and gluten free versions that taste great. In the second recipe, I used a dutch processed cocoa.
Homemade Nutella Recipe 1:
3 cups (415 g) roasted and peeled hazelnuts. (If you can only find raw, look below on how to do it yourself)
2/3 cup (96 g / 3.4 ounces) dairy free dark chocolate, chopped (see notes for cacao version)
1 tsp pure vanilla extract
1/2 tsp sea salt
Follow directions in above video
or check out my other clean eating homemade Nutella recipe
Homemade Nutella Recipe 2:
- 2 cups hazelnuts raw** or toasted and peeled (240 grams). You will get the most accurate measure by using a kitchen scale.
- 1 1/2 tbsp pure vanilla extract
- 1/4 cup cocoa powder (For a darker bolder taste, you can use dutch process cocoa or Hershey’s Special Dark Cocoa)
- 1/4 cup plus 2 tbsp agave, or maple syrup
- 1 packet stevia,
- 1/4 tsp plus 1/8 tsp salt
- 1/2 cup milk of choice (I used unsweetened almond milk)
- 2 tsp canola or vegetable oil (or more depending on how thin you want the consistency) For a frosting consistency don’t add any oil.
**Toasting and peeling raw hazelnuts:
Spread out raw nuts in a roasting pan. Roast for 10-12 minutes at 400 degrees F. Rub them together in a paper towel to get the skins off. It’s ok if you can’t get the skin off of a few of them.
Blend hazelnuts in a food processor until they form a paste. Depending on how powerful your food processor is, this could take a few minutes.
Add the remaining ingredients and continue blending until smooth and creamy, scraping down the sides.