View allAll Photos Tagged Nutella+cookies+recipe
Cookie porn, my dear. Just for you.
They started out as spritz cookies, and due to some complications and with a little cookie ingenuity (and a matching recipe), turned into these. Orange cream-filled sandwiches. I made some nutella filled as well, but the orange cream was the show-stealer.
Recipe here: www.lafujimama.com/2009/10/nutella-pocket-cookies/
Well, my result, as it turned out, isn't so perfect after all. My cookies are all cracked and misshapen, none with the cute little "feet" like real macarons are supposed to have. Still, the Nutella filling looks OK, so I took a photo and uploaded it anyway. I might try to crack the macarons recipe again one day... but not any time soon.
Explored #30 on Feb 19, 2011 - my highest position in Explore to date! Thanks!
(Sunday 27 Nov)
What do you do on day 300 of your 365 and you're expecting a Peanut that's not decided to show its little nose?
You bake Peanut Butter and Nutella cookies to encourage the process.
Can you believe they don't have Nutella in Tennessee?!
Shortbread cookies filled with Nutella. Yum!
For the recipe, visit my blog Paris Pastry:
I made this cheece cake yesterday, I kinda went basicly with Irish Dream cheece cake recipe. Just poured in three big spoonfulls of Nutella and used oat cookie crums and butter as the bottom. Wasn't excactly my favourite but my little helper seemed to like it. ;)
For the recipe, please visit: www.redandthewolf.com/2012/08/11/cupcakes-galore/
You could call it a Frankenstein cupcake, because I kind of pieced it together with whatever sounded good at the time. I started with a white cake base, added bananas that needed to be used (didn't feel like making banana bread), Nutella (that I needed to use because I fell for the hype and bought a Costco sized bottle and hated it. Well, hated it on toast. It's basically chocolate frosting, so why would that be good anywhere except where frosting should go? Like the center of a cupcake.) A Lorna Doone shortbread cookie as a "crust"/base for the cake. I put one in the bottom of the liner before adding the nutella then cake batter. Then I made a most delicious caramel frosting and topped it with a sidecar of its own little mini cupcake and salty roasted almond. All that to say I had no idea if they would be good, but, man, was it GOOD. The frosting alone is insanely delicious. Kind of a salty-sweet bananas foster kind of vibe with a hit of smooth chocolate and sweet crunchy bite at the finish.
Recipe on my blog.
January 10, 2016
1. acceptable or agreeable to the palate or taste; savory:
2. acceptable or agreeable to the mind or feelings:
So this morning as I was searching through the pantry, trying to decide just what I could make for my treat of the week I noticed a large container of Nutella.
Something I purchased a while ago for the Nutella and Ferrero Rocher Brownies and had just sort of forgotten about.
Having my key ingredient picked out, I went about finding a recipe that suited what I had in the house already.
I found one, on the baking blog I used last week and figured why not. Last week was a success afterall.
Recipe for those interested:
1/2 cup of butter, melted
3/4 cup of packed brown sugar
1/4 cup of white sugar
2 tsp of pure vanilla extract
1 1/2 cup of all purpose flour
1/2 tsp of baking soda
1/2- 1 tsp of sea salt (depending on your taste buds)
1/2 - 1 cup of nutella (again, depending on your taste buds)
1/2 cup of condensed milk
1. Preheat the oven to 350F, and grease an 8x8 pan (or cheat and use parchment paper)
2. Cream together the melted butter, both sugars, and the vanilla. Stir in the egg.
3. Gradually mix in the flour, baking soda and salt until just incorporated.
4. Take about 3/4 of a cup of the dough and set aside. Press the remaining dough into the bottom of the pan.
5. Drop spoonfuls of Nutella evenly over the base layer and pour the condensed milk on top
6. Crumble the dough you had set aside over the top.
7. Bake for 30 minutes and cool before cutting.
Hope everyone has had a very Sweet Sunday.
Click "L" for a larger view.
Tender oat flour cookie dough made with ricotta cheese (and no egg!) makes a delicious wrapper for a pinwheel of Nutella, crunchy peanut butter and chopped peanuts. How can you go wrong?
Peanut butter cookies swirled with Nutella. I love peanut butter and Nutella together (although care should be taken when eating plain pb and Nutella at the same time so as not to permanently "glue" your mouth closed), so I combined the two into a cookie.
1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used crunchy, but you can use smooth too)
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella (optional)
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. If using Nutella, just drizzle it on top of the dough (use more or less to suit your taste) then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on greased cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges are very lightly browned (about 7 to 10 minutes). Don't overbake.
I got about 40 cookies out of this and they are so yummy!
Most of the desserts I put out for my Christmas Eve open house this year, along with one or two brought by guests. I also made the Orange Creamsicle tart from Baked Explorations, but I must have grabbed this shot before I put it out.
There are bigger pictures and/or recipes for the Nutella Cheesecake, Croquembouche, and the Black and Tan cupcakes elsewhere in my photostream. The cupcakes I made slightly differently, using rum baba molds to bake instead of giant cupcake pans, in the interest of them being closer to individual serving sizes.
"A book is the only place in which you can examine a fragile thought without breaking it, or explore an explosive idea without fear it will go off in your face. It is one of the few havens remaining where a man's mind can get both provocation and privacy."
~Edward P. Morgan
Full recipe here - inbalsweets.com/yeast-cakes-with-nutella-oreo-cookies-lot...
One of my friends currently lives in Berlin, and she keeps a blog and often posts recipes on it. The other day she posted a recipe for Nutella espresso cookies and I don't usually buy Nutella because it's too sweet for me, but it just so happened to be on sale at the grocery store....
Needless to say, they were delicious. Pretty sure I ate them all moments after taking these photos.
Made for the bake sale we had for IJM today.
Yet another batch without a recipe, and let me tell you, the two I snuck before giving them off to the bake sale were mighty tasty.
somewhere around 1/2 c of brown sugar, probably less
1 stick of butter
quarter cup or so of peanut butter
a large spoonful of nutella
2/3ish cup of flour, mostly white, with a little bit of wheat
dash of salt
dash of baking soda
dash of baking powder
some chocolate chips
I was going to add nuts too, but I forgot.
Mmm, so good.
Really though, no more cookies until spring break. I make them way too often, but the bake sale was a good excuse.
Thankful today for an internet full of readily available recipes! I’m breaking out of the usual by trying a new recipe almost every time I make cookies now. Life is too short to just eat chocolate chip every time! Oops, almost forgot about Grandma Johnson’s cookbook – next time it’s one of her cookie recipes!
We made "Peanutella" today. It is like homemade Nutella, but uses peanuts instead. I love the taste of peanuts, and this is amazingly amazing.
When it was done, I quickly poured the peanutella into a container, then set about "cleaning" the food processor we made it in. My initial thought was it was like tasting a big spoonful of peanut butter (a guilty pleasure), but with a chocolate taste.
Jamie said it was peanut butter cups, only better. She is right. It is like the most awesome peanut butter cup you can imagine.
(copied nearly verbatim from Smitten Kitchen)
2 cups shelled and skinned raw peanuts (see note)
1/2 cup of your darkest, richest unsweetened cocoa powder (I used Ghiradelli we had left over from something).
1 1/4 cups powdered sugar
1/4 teaspoon salt plus additional to taste (I used an extra 1/8 teaspoon)
3 tablespoons peanut oil
Heat the oven to 400 degrees. Spread the peanuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.(If you, like Smitten Kitchen, were unable to find raw peanuts, just toast them for a 5 minutes to deepen their flavor.)
Transfer the peanuts to a food processor and grind them for about 5 minutes. First they’ll become a paste and will cause any toddler in your midst to have a meltdown from the ruckus. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed.
Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.
Store in refrigerator up to a week in a covered container. When it is full chilled, like peanut butter, it will become thick and swipe with a teaspoon will leave a telltale impression. Look, I’m just warning you, okay?
To say what is probably obvious, peanut qualities range. Cocoa qualities range. Salt preferences range. Flavor preferences range. This is an easily tweaked recipe. I ended up using a bit more sugar than I’d expected, and more oil (as in, I’d expected not to need as much as usually suggested due to the high fat content in peanuts but still used three tablespoons). I wanted more salt and wished I’d found better peanuts to start with, but you know, a balmy high of 20 degrees this weekend doesn’t exactly motivate one to hunt down the best ingredients. I can assure you that this is no less loved, despite it’s average peanut base, and no more likely to only be eaten in the moderate spoonfuls promised. Oops.
We were able to find raw, shelled peanuts. To skin them was beginning to look like a nightmare. So, Mr. Google became our friend. Sites recommended blanching the peanuts.
I boiled water in our new electric kettle, then poured it over the peanuts, which were sitting in a colander inside a pan. I pulled the peanuts out after 3 minutes, and immediately doused them with our Brita water from the fridge. Then I spread them on a paper-towel lined sheetpan, that I put in the freezer for a few minutes.
Now the peanuts skins were falling off. I found that if I took a mound and rolled them around the sheetpan with the flat of my hand, the skins would pop off. This saved considerable labor. Skinning the peanuts was the hardest part!
This is when I do not follow a recipe! Ha.
These cookies only take 15 minutes and 4 ingredients!
Get the recipe: cookingontheweekends.com/2011/10/nutella-chocolate-chip-c...