Recetario

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PHOTO BY: Nicole Weston Š


HOME MADE NUTELLA Ingredients 1 cup hazelnuts 12 ounces milk chocolate, chopped 2 tablespoons mild vegetable oil, such as canola 3 tablespoons confectioners’ sugar 1 tablespoon unsweetened cocoa powder 1/2 teaspoon vanilla extract 4. In a food processor, grind the 3/4 teaspoon salt, more or less hazelnuts until they form a paste. depending upon your preference Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as Directions possible–or as smooth as you like. Add the melted chocolate, blend 1. Preheat the oven to 350°F well, and then strain the mixture to (176°C). remove any chunks of hazelnut that remain. The resulting homemade 2. Spread the hazelnuts in a single Nutella will be thin and somewhat layer on a baking sheet and toast runny and maybe even a little warm them in the oven for about 12 minbut it will thicken as it cools. Scrape utes, until they’ve browned a little your homemade nutella into a jar or and the skins are blistered a little. other resealable container and let Wrap them in a kitchen towel and rub it cool to room temperature. Cover vigorously to remove as much loose the container after snitching several skin as possible. (Some skin will cling spoonfuls. The nutella will keep on to the nuts when you’re done. It’s the counter for up to 2 weeks. (Hah!) okay—not to mention inevitable.) Let cool completely. 3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely. http://leitesculinaria.com

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NUTELLA BROWNIES Ingredients 4 ounces unsweetened chocolate; coarsely chopped 3/4 cup unsalted butter, cut into cubes 1 1/4 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup all-purpose flour 12 Ferrero Rocher candies, sliced in half For the Nutella Buttercream 1/4 cup unsalted butter, softened 1/3 cup Nutella 1/2 teaspoon pure vanilla extract 1 1/2 cups confectioners' sugar 2 tablespoons heavy cream

Directions 1. Preheat oven to 350 degrees. Line an 8Ă—8 inch baking pan with foil and spray with nonstick cooking spray. 2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. 3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined. 4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake. 5. Remove to cooling rack to cool completely. 6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.

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CHOCOLATE NUTELLA Directions COOKIES

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1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth. 2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

Ingredients 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup dutch-process cocoa 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup dark brown sugar 1-1/2 teaspoons vanilla 1/2 teaspoon hazelnut extract 1/3 cup Nutella 1/3 cup milk

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3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies. 4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.


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CHERRY & NUTELLA ICE CREAM SUNDAES

Directions

Ingredients 10 oz. fresh cherries, pitted and sliced About 1/4 gallon (a little less) vanilla ice cream, slightly softened 3/4 cup Nutella 4 sprigs of mint, for garnish (optional)

Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass. Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately. Serves 4.

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PHOTO BY: wwwkeepcalmstudio.com Š

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