This foodie just discovered the magic of Nutella!
All you we heart this readers, listen up – I have a confession to make. You all may think I am a well-rounded foodie with knowledge of most foods… Hopefully. Anyway, that is not the case. Until recently, I had never ever tried Nutella. GASP!
Yes, it is true. When conversations turned to people’s favorite spread, I either pretended to be in a daze or took a very strong stand for peanut butter. Yeah, I know. It was like I had gone so long without trying it, why should I start now?
Then one rainy afternoon, I was in the middle of baking some peanut butter cookies and didn’t have enough to finish the recipe. I headed out to the store, because there was no way I was going to let my perfect rainy afternoon of baking get spoiled.
I went to grab some peanut butter but then ended up with Nutella, pop chips, and a bottle of wine. I didn’t mean to pick up that stuff, I think I just felt kind of weird only checking out with one item and absent-mindedly put all that stuff in my basket. Does that always happen to you too? Go for one thing and come out with a basket full?
So, now I was faced with my long time standoff partner, Nutella. I put it in the back of my snack cabinet (yes I have a snack cabinet) next to the peanut butter and figured I would sleep on it. The next day I awoke and shuffled into the kitchen to get some breakfast. It’s like the Nutella was calling to me, “Try me Stefanie. You know you want to!”
So I grabbed a piece of bread and slid it into the toaster. Then I grabbed the jar of Nutella and took off the lid then the seal. Immediately, I was hit with the beautiful aroma of chocolate and hazelnut. Put the nail in the coffin now, I am done for!
The toast popped up and I spread a thin layer of Nutella across it. One bite and I knew I loved it. I now eat Nutella with bananas for a snack, in a grilled cheese with brie, or even mixed with peanut butter on toast for a quick breakfast.
My latest adventure was using Nutella instead of peanut butter in cookies. Let me tell you, this experiment went beautifully and I can tell this is going to be the beginning of a beautiful friendship.
Flourless Nutella Chip Cookies
(Makes about two dozen cookies)
• 1 Cup Nutella
• 1 ½ Cups Granulated Sugar
• 2 Teaspoons Molasses
• 1 Large Egg
• 1 Teaspoon Baking Soda
• ½ Cup Semi-Sweet Chocolate Chips
• ½ Cup Walnuts, chopped (optional)
1) Preheat the oven to 350 degrees F.
2) Add the Nutella, 1 cup of sugar and molasses to the bowl of an electric stand mixer fitted with a paddle attachment. Cream the Nutella and sugar together on medium speed for about three minutes.
3) Scrape down the sides of the bowl. Add in the egg. Mix on low for a minute.
4) Add the baking soda and mix on medium for two minutes.
5) Fold in the chocolate chips and walnuts if you are using them. Pour the remaining ½ cup of sugar on to a small plate.
6) Grab about a tablespoon of dough and roll it into walnut sized balls using your hands. Then roll each ball in the remaining sugar. Place the cookie dough ball on to a large baking sheet lined with parchment paper. Gently press down on the top of the cookie with a fork to make a checkerboard pattern. Continue this process for all cookies.
7) Bake cookies for ten minutes.
8) When done baking, let them cool on the baking sheet for five minutes then transfer them to a cooling rack to finish cooling completely.
Tip: Cookies are better if not kept in an air-tight container. They are less crumbly that way and a little more crunchy. Cookies will last five days, on a plate loosely wrapped in plastic wrap at room temperature.
Readers – are you a Nutella fiend? What are you favorite Nutella combinations and/or recipes?
Stefanie of Sarcastic Cooking has done everything in food from wearing a hair net and working a fryer to inspecting classy restaurants. For now, she’s just so happy cooking in her kitchen alongside her pug Weezer, her husband, and most definitely accompanied by a glass of wine.