Top 5 Ways to Celebrate World Nutella Day

• 1 1/2 cups hazelnuts, toasted
• 2 1/4 cups confectioners’ sugar
• 2 tablespoons baking cocoa
• 6 large egg whites at room temperature
• 1/4 teaspoon fine sea salt
• 1/2 cup granulated sugar
• Nutella

Method:

Line a large baking sheet with parchment paper. Use a 2-inch cookie cutter (I used the lid of a sprinkles jar), trace circles on the parchment. Turn the sheet of parchment over. Repeat for a second baking sheet.

Grind the nuts with 1/4 cup of the confectioners’ sugar in a food processor until a fine nut flour forms; do not allow mixture to become a paste. Add cocoa and remaining confectioners’ sugar and pulse just until incorporated. Sift.

Whip the egg whites and salt in the bowl of a stand mixer with the whisk attachment until frothy. While mixer is running, slowly add granulated sugar, about 1 tablespoon at a time, and whip until the meringue is shiny and holds medium peaks, about 5 minutes.

Using a rubber spatula, fold in the almond mixture one-third at a time until thoroughly combined. Fit a pastry bag with a 1/4-in plain tip and fill the bag halfway with batter. (Or use a plastic zip-top bag; cut off 1/16-in to form a tip.) Holding the bag upright pipe macarons inside the traced circles in a spiral, beginning in the center of the circle.

Let the cookies sit at room temperature for 30 minutes to dry. This will create the crisp crust on the outside of the macaron. Heat oven to 300 degrees F. Bake cookies for 18-20 minutes, rotating the tray halfway through until they have risen and look crisp and set on top. Remove from oven and let cool completely.

Easy Nutella Dip

Ingredients:

• 1 6 oz. container of plain, fat-free Greek yogurt
• 3 oz. reduced fat cream cheese, softened
• ¼ cup Nutella

Method:

Using electric mixer on medium speed, mix yogurt and cream cheese together until well combined. Add nutella and mix well. (More Nutella can be added, to taste). Chill until ready to serve. Goes wonderfully with fruit such as bananas, apples, strawberries, pears and grapes.

Sweet & Spicy Bacon Covered with Nutella

from bella’allimento

Ingredients:

• 1 tablespoon light brown sugar
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 6 pieces – thick sliced bacon
• 3 tablespoons Nutella
• fleur de sel (sea salt)

Method:

Preheat oven to 375 degrees. Into a small bowl mix: sugar, chili powder and black pepper. Set aside.

Spray a rimmed baking sheet with cooking spray. Arrange bacon sliced onto baking sheet making sure slices do not overlap. Bake for approximately 8 minutes. CAREFULLY flip bacon slices and sprinkle sugar/pepper mixture onto slices. Return to oven and bake for an additional 8 minutes.

Transfer bacon slices to a cooling rack and allow to cool completely.

When bacon has cooled, place Nutella into a small bowl and microwave for approximately 15-20 seconds to allow to soften. Transfer bacon slices to a piece of parchment paper that sits a top a plate. Using a silicon brush or icing spatula gently spread Nutella onto each bacon slice. Place plate into refrigerator and allow Nutella to coat/harden.

Once coating is firm to the touch sprinkle with fleur de sel.

Hot Baked Nutella & Cream Cheese Sandwich

From theKitchn

Ingredients:

• 8 slices soft yet crusty Italian bread
• 4 ounces cream cheese, cut into 4 cubes and softened
• 4 to 6 tablespoons Nutella
• Flaky salt
• Melted chocolate, to garnish
• Fresh berries, to serve

Method:

Heat the oven to 450°F. Line a baking sheet with parchment or a Silpat. When the oven is hot, lay each slice of bread on the baking sheet and put in the oven. Turn the oven to BROIL and toast the bread for 2 to 3 minutes or until golden brown. Remove from the oven.

Spread a softened cube of cream cheese on the toasted side of four slices of bread, one cube to each. On the other slices, spread a thick layer of Nutella. Sprinkle each slice very lightly with salt.

Put the sandwiches together and put back in the oven. Broil for 1 1/2 to 2 minutes on each side. Remove when both sides of the sandwich are toasted golden brown.

Cut each sandwich in half and drizzle with melted chocolate. Place on plates and surround with fresh berries. Serve immediately.

Nutella Lava Cookie Cups

by Table for Two Blog

Ingredients:

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tbsp. vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup semi-sweet chocolate chips
• 1 cup Nutella, melted/softened

Method:

Preheat oven to 350 degrees. Spray a standard size muffin pan with cooking spray and set aside.

In a large bowl, add flours, baking soda, and salt. Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.

Slowly add in the flour mixture and mix until all combined and well-incorporated.

Using a spatula, fold in the chocolate chips.

Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out.

Using a medium cookie dough scoop, scoop out 1.5 – 2 tbsp. of cookie dough, flatten it to the bottom of the muffin tin. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.

Take a tbsp. of the warmed up Nutella and place in the middle of the dough that’s in the muffin tin. Then, take the remaining cookie dough and cover the Nutella layer. You don’t have to push it down hard, it’ll make the Nutella ooze. Just a gentle tap will do.

Bake for 15-20 minutes, until the edges are brown. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later.

Cool completely before removing them and eating

How will you celebrate World Nutella Day? Share your ideas in the comments.