Cookie-Cocoa Swirled Pumpkin Bread

Cookie-Cocoa Swirled Pumpkin Bread
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
6 tablespoons unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 large eggs
3/4 cup warm milk
1/3 cup chocolate chips
1/3 cup Trader Joe's Cookie & Cocoa Swirl

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, vanilla and pumpkin until creamy.  Beat in egg, one addition at a time, until well incorporated.  Reduce mixer speed to low and beat in milk, alternating with flour mixture until just combined.  Stir in chocolate chips until well combined.

Spread 1/3 of the batter into prepared pan.  Warm the Cookie & Cocoa Swirl in the microwave for about 10 seconds until softened.  Swirl the spread into the batter.  Spread the remaining batter on top.  Bake bread for 40 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached.  Cool completely on a wire rack.

Makes 1 loaf

Nutella Brownies

Nutella Marbled Pumpkin Bread

Nutella Marbled Pumpkin Bread
Ingredients:

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/4 cup oil
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups canned pumpkin puree
• 2 large eggs
• 1/2 cup mini chocolate chips

Nutella Swirl

• 1/3 cup Nutella
• 1/3 cup confectioners' sugar
• 1 tablespoon milk

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium sized bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger.  In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, brown sugar, sugar and vanilla until creamy - about 1 minute.  Beat in pumpkin until combined.  Beat in eggs, one at a time, until combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in chocolate chips until combined.  Spread batter into prepared pan.

To make the Nutella Swirl, beat together Nutella, confectioners' sugar and milk until combined.  Swirl the mixture into pumpkin batter using a knife.  Bake 55 minutes or until well risen, crisp on top, and a wooden skewer inserted into bread comes out with moist crumbs attached.  Cool for 45 minutes before removing from pan.  Cool completely before slicing.

Makes 1 large loaf

Nutella S'mores Pie

 

Nutella S'mores Pie
Ingredients:
1 graham cracker pie crust
1 cup hot whole milk
3 tablespoons melted butter
2 large eggs
1/4 teaspoon salt
1/3 cup granulated sugar
2 tablespoons all purpose flour
1 jar marshmallow cream
1/2 cup Nutella
1 oz. coarsely chopped semi-sweet chocolate

Directions:
Heat oven to 350 degrees F.  Place pie crust on a cookie sheet.

In a large bowl, whisk together milk, butter, eggs, salt and sugar until well combined.  Whisk in flour until combined.  Whisk in marshmallow cream until combined.  Whisk in Nutella until partially combined.  Place mixture into pie crust.  Bake 20 minutes.  Sprinkle with chocolate.  Bake an additional 10 minutes or until no longer wobbly, and golden brown.

Makes 9 servings

Molten Chocolate Nutella Cakes

 


 


 


 
Molten Chocolate Nutella Cakes

Ingredients:
50 grams semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter
1 large egg, room temperature
1/4 cup warm milk
1/4 cup granulated sugar
1/4 cup Nutella
1/2 teaspoon vanilla extract
3 tablespoons cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Directions:
Heat oven to 375 degrees F.  Butter and flour 4 ramekins.

Melt chocolate and butter in a small saucepan over low heat, stirring occasionally.

In a medium mixing bowl whisk together egg, milk, sugar, Nutella and vanilla until well combined.  Sift in the flour, baking powder and salt; whisk until just combined.  Divide batter into ramekins.  Pour chocolate-butter mixture equally into the center of each ramekin.

Bake 12-15 minutes, until risen, barely set, and chocolate is about to volcano out of the center.  Serve warm with vanilla ice cream.

Makes 4 servings

Nutella-Peanut Butter Cookies

Nutella-Peanut Butter Cookies

6 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup crisp rice cereal
3/4 cup old fashioned oats
1 cup sem-sweet or dark chocolate chips
1 cup all purpose flour
1/4 cup creamy peanut butter
1/3 cup Nutella

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy - about 1 minute. Beat in egg, baking soda, salt and vanilla until combined. Beat in cereal, oats and chocolate chips until combined. Beat in flour until just combined.

Divide half of the dough into an additional large bowl. Beat peanut butter into one bowl of dough until combined. Beat Nutella into other bowl of dough until combined.

Line up doughs, side-by-side, on plastic wrap. Wrap in plastic wrap and roll into an even log. Unwrap plastic wrap and slice dough into rounds, 1/2-inch thick. Place dough slices on cookie sheets, spacing about an inch apart. Bake 11-12 minutes or until firm and slightly crisp. Cool 2 minutes before trasferring cookies to wire racks to cool completely.

Makes 2 dozen cookies

Nutella S'mores Rice Krispie Treats

Nutella S'mores Rice Krispie Treats

1/2 cup salted butter or margarine
3/4 bag marshmallows
1 cup ground graham crackers
5 cups crisp rice cereal
3.5 ounces milk chocolate
1/4 cup Nutella

Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

Melt butter and marshmallow in a large saucepan over medium heat, stirring frequently. Stir in graham cracker and cereal until well combined; spread into dish.

Melt together milk chocolate and Nutella in a small bowl in the microwave, stirring every 20 seconds until smooth. Spread milk chocolate mixture on top of rice krispie treats. Cool and allow to dry completely before lifting out foil and slicing into bars.

Makes 15 treats

Marbled Nutella Banana Bread

Nutella Hazelnut Cookies

If you love Nutella and you love hazelnut, you'll love these amazing cookies.

Nutella Hazelnut Cookies

1/2 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/3 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup Nutella
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped hazelnuts, toasted

Preheat oven to 350 degrees F. Grease cookie sheets.

Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy - about 2 minutes.

In a medium mixing bowl, sift together flour, baking soda and salt. Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.

Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.

Makes 3 dozen cookies

Chocolate-Hazelnut Cake with Raspberry Preserves & Chocolate Ganache

Chocolate-Hazelnut Cake with Raspberry Preserves & Chocolate Ganache 

3 large eggs
2 cups cake flour
1/2 cup dark, unsweetened, cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips, melted
1 1/2 cups milk

Nutella (about 1 1/4 cups), warmed slightly
Seedless raspberry preserves (about 1 cup), warmed slightly

2/3 cup heavy whipping cream
8 ounces bittersweet chocolate chips
3/4 cup finely chopped hazelnuts, toasted

Preheat oven to 350 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.

In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form; set aside.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in egg yolks, vanilla and melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 2-3 minutes; fold in egg whites, in three additions, until combined.

Divide batter into cake pans. Bake for 35-40 minutes, or until a cake pulls away from sides of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes on wire racks before running a knife around outside edges of pans, and inverting onto wire racks to cool completely.

Split each cake in half (freeze for easier slicing). Spread a layer of Nutella and raspberry preserves on each cake half.

To make the ganache, heat cream in a small saucepan over medium heat, until it comes to a simmer; turn heat off and whisk in chocolate until melted and smooth. Cool until it's a good consistency, then pour and spread over cake. Pack hazelnuts on top and sides of cake.

Makes 12 servings

Cinnamon-Hazelnut Brownies

Cinnamon-Hazelnut Brownies

1 cup all-purpose flour
3 tablespoons dark cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
4 ounces semi-sweet chocolate (I used mini-chips), plus additional for sprinkling on top
1 cup granulated sugar
1/3 cup Nutella
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup finely hazelnuts

Preheat oven to 375 degrees F. Line an 8x8-inch square baking dish with foil; grease foil.

In a medium sized mixing bowl, sift together flour, cocoa powder, cinnamon, baking powder and salt; whisk until combined.

Melt the butter in a small saucepan over medium heat; remove pan from heat and stir in chocolate until melted. Beat together melted chocolate and granulated sugar, in a large mixing bowl, using a mixer on high speed, for 2 minutes. Reduce mixer speed to medium and beat in Nutella, eggs and vanilla, for an additional 2 minutes, or until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; scrape batter into prepared baking dish. Sprinkle evenly with chocolate chips and hazelnuts.

Bake for 23-25 minutes, or until set. Cool completely before lifting foil out of pan and slicing into bars. Freeze for easier slicing.

Makes 12 brownies