Nutella Bundt Cake

You all should know of my love for Nutella; I've spoken about it a lot. It might even be considered an addiction, at times. I have no regrets, though. (Ok, well, this is pregnant me talking, not trying-to-lose-the-baby-weight me.) I even got my grandma going on it, although I still think that's her own fault. (Really! We went down to Florida to visit them, and she bought TWO jars for the week we were there. Her reasoning is that they were buy one get one free. So, this pregnant lady ate a lot of Nutella that week, and of course Grandma had some too!) 

I've made this Nutella Bundt Cake a couple times, and it is always a HUGE HIT. Even before it gets into the oven, because I practically lick out the bowl for both the cake and the frosting. ;) It's very rich, but not so rich you can't eat a really big piece. Or two.  OK, maybe I'm the only one who could eat two, but baby LOVES Nutella. It makes her happy.

Anyways, back to the cake... this was my contribution to Easter dinner yesterday, and the reason Mama always lets me make desserts for everything. It was, of course, a huge hit. I recommend making it for any and all upcoming occasions, because everyone loves it. And that's without even getting into JUST how easy this is. You literally just mix all the cake ingredients together for a few minutes, then pour into a well-greased bundt pan and bake it. The frosting is just as easy-- mix the 3 frosting ingredients together for a few minutes, then spread over the cake. Delicious, easy, and a crowd pleaser!

Remember, comments are loved! What's your favorite Nutella dessert?

Printable Recipe

Nutella Bundt Cake

Ingredients

Cake:

• 1 box chocolate cake mix (Devils food)
• 1 small box chocolate pudding mix (3.9 ounces)
• ½ cup Sour Cream
• ½ cup Nutella
• ¾ cup Oil
• ¾ cup Water
• ½ cup Sugar
• 4 Eggs
• 1 teaspoon Vanilla

Frosting:

• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• ¼ cup Nutella
• chopped hazelnuts for garnish, optional

Directions

1. Preheat oven to 350°, heavily grease a large bundt pan.
2. In a large bowl, mix all cake ingredients together for 3 minutes on high. Pour into pan.
3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
4. While cake is cooling make frosting: In a medium bowl combine cream cheese, powdered sugar, and Nutella; beat on high until creamy.
5. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, or use a piping bag with a large round tip. (Or, do what I do, and just spread it over til it looks kinda pretty.)
6. When cake is completely cooled, pipe the frosting over the cake in a back and forth method. Sprinkle chopped hazelnuts over the top if desired.

Yield/Time

1 hour 15 minutes

Approximately 20 servings

Nutrition Facts

372

Note:

You can make double layer (for a VERY LARGE GROUP): make 2 cakes, then when both are cooled place one cake upside down on serving tray. Spread layer of frosting over the top, then place second cake on top. (Makes a sphere-like cake.) Drizzle frosting over top as directed.

Source (for original): Chef in Training

Nutella Ribbon Pie

There are some things I've made, that I have old pictures for, that I apparently did not post. Some are intentional-- waiting to make again for a better picture, etc. Some are not intentional-- like this Nutella Ribbon Pie! I definitely thought I had already posted it... oops. Apparently I've been holding out on you guys. ;)

One of my friends showed me this recipe ages ago, but it was a video on facebook... in another language. So I had to come up with this on my own, based on the video! It's actually very easy, although it looks slightly complicated. Worth making!!

Essentially, this is thin layers of pie crust, layered with Nutella. Thin layers of flaky, delicious pie crust, smothered in Nutella. It's heaven.

I discovered that this wasn't on here the other day, when I made two--one for my family, one for me to take to work. (Just in case you were wondering just how awesome it is to work with me.) Of course I have to post it now! This is an old picture, however. I like to double it and make two, but I didn't have enough Nutella for that. (Scandalous, I know. Don't worry, I got more Nutella when I got groceries this weekend.) I knew I should take one to work in addition to the one for home, so I just made them both smaller. Thus, no picture.

This is something you definitely should make!

Remember, comments are loved! What's your favorite thing to do with Nutella?

Printable Recipe

Nutella Ribbon Pie

Ingredients

• 1 ¼ Cups all-Purpose flour
• ¼ Teaspoon Salt
• ⅓ Cup shortening
• 4-5 Tablespoons cold water
• ¾ cup Nutella

Directions

1. Preheat oven to 350°. Lightly grease a baking sheet, or line with parchment paper/silicon mat.
2. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
3. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into 5 balls. 
4. Warm Nutella slightly in microwave for 20-30 seconds. DO NOT overheat, just enough to make it more spreadable.
5. On a lightly floured surface, slightly flatten one pastry. Roll pastry from center to edges into a very thin circle. Using a medium sized bowl, cut out an even circle. Transfer to cookie sheet, then spread with a very thin layer of Nutella. Repeat for 4 layers of Nutella; top with final layer of pastry.
6. Set a small glass on top of center of pie, then cut ½” strips out from center, making a sun. (Approximately 12-15 strips.) Remove cup. Do not separate strips from center. Twist each strip twice, then press end back down slightly to hold. Bake for 15-20 minutes, then very carefully remove to plate. Enjoy!

Yield/Time

13 servings

45-50 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

176

Source (for original): unknown

Nutella Lava Cookies

I've been trying to do posts 3x/week, but Friday fell through the cracks. Mainly because of this nasty cold that's hanging around my house-- the boys are finally feeling better (I hope), but I still am suffering. There's been very little cleaning or baking around my house this past week... and a lot of sitting on the couch wishing I could take naps. Oh well, life as a mama goes on no matter what. ;)

I did manage to get some baking done yesterday, mainly because Nate was kind enough to let me nap for awhile. In the evening, the boys helped me make these Nutella Lava Cookies (with lots and lots of handwashing). I've made them before, and they are always a hit, but never remembered to take pictures. This time I did!

These things are amazing. I'm going to try a variation with peanut butter soon, but I haven't decided exactly what I want to do. Gabriel & I were discussing it yesterday, so I think he's going to help! I love how willing he is to help in the kitchen, and how fascinated he is with the whole process1

These are, like most cookies, best fresh out of the oven. A great alternative is about 10 seconds in the microwave. (However, don't put them in, hit the 30 seconds button, then get distracted.... oops.) They are called lava cookies for a reason-- warm, the Nutella in the center just OOZES out. It's amazing. I could eat half a dozen in one sitting, if it weren't for the massive amount of calories.

The one deterrent with these cookies is that they are time consuming. Give yourself time to make these! The Nutella scoops have to freeze for an hour, then the formed cookies have to freeze also. You can cut the time down to half an hour each if needed, but they are a lot harder to work with--I really recommend going the full hour.

Printable Recipe

Nutella Lava Cookies

Ingredients

• 12 tablespoons (24 ½-tablespoons) Nutella
• ¼ cup granulated sugar
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 ½ teaspoonful cornstarch
• 1 egg, room temperature
• ½ teaspoonful baking soda
• 1 teaspoonful vanilla
• ½ teaspoonful salt
• ⅓ cup unsweetened cocoa powder
• ½ cup butter, at room temperature *if you know me, I always substitute Crisco vs butter. Here, I am not sure how well it would work. If you try it, let me know!
• ½ cup semisweet chocolate chips, plus more for topping

Directions

1. Scoop out 24 ½-tablespoons of Nutella onto a sheet of parchment paper or silicon mat, then freeze them for 1 hour or until solid.
2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, whip the butter until soft and fluffy, about 2 minutes. Add both sugars and mix together until well incorporated. Mix in the egg and vanilla, then gradually add cocoa powder.
4. Add the flour mixture and chocolate chips to the bowl slowly. Mix until everything is combined.
5. Divide dough into 24 equal portions. Flatten into circles, then place on baking sheet covered with parchment paper. Place frozen Nutella scoops in the center of the dough, and wrap dough around Nutella. Cover completely by rolling and forming balls. (This step must be done quickly. Remove only one or two Nutella scoops at a time from the freezer.) 
6. Sprinkle the tops with few additional chocolate chips and sea salt, if desired.
7. Freeze the balls for at least 1 hour.
8. Preheat the oven to 350° and space the balls 2” apart on baking sheet.
9. Bake for 8-12 minutes. Cookies will flatten out and get crispy on the edges but the center will still feel soft. Let the cookies rest for 15 minutes before removing to cooling rack or serving.

Yield/Time

24 (large) cookies

3 hours

Nutrition Facts

141/cookie

Source (for original): Gastro Senses

Remember, comments are loved! Have you ever tried a lava-style cookie before?

Nutella Pie

You guys know about my love for Nutella. My serious, unending love for Nutella. So, when I saw a recipe for no-bake Nutella pie as I was looking for things to make for family Christmas... I decided to just adapt my peanut butter pie recipe for Nutella!

I posted earlier in the week about the Peanut Butter Pie. This Nutella Pie is very similar--if you look, there are only very minor differences. I cut down on the milk--the consistency of Nutella is thinner than peanut butter, so that was a needed change. Even with that it's a bit thinner than I wanted, so beating it just a bit extra helps.

This is just as great as the peanut butter... but satisfies my Nutella cravings. ;)

Printable Recipe

Nutella Pie

Ingredients

• 1 graham cracker pie crust
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 1 cup Nutella
• 2 tablespoons milk
• 8 ounces Cool Whip

Directions

1. Beat together cream cheese, powdered sugar, Nutella, and milk. Beat together for a minute or two, until thickened. Fold in Cool Whip. 
2. Spread into graham cracker crust. 
3. Refrigerate for 2 hours or until firm. Refrigerate again after serving. 

Yield/Time

1 pie (12 small pieces or 8 regular)

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

350 (12 pieces), 525 (8 pieces)

Source (for original): longtime friend

Nutella Oat Banana Muffins

I love Nutella. I know I've mentioned that before, but it's worth mentioning again. It's a pretty important Serena-fact. Right up there with the book & nerd obsessions. If I could get away with it, I'd add Nutella to pretty much everything. Assuming, of course, that there is any left after I've just eaten it from the jar.

Just kidding, I don't eat it from the jar. Very often.

Anyhow, you get the point. Nutella is a staple in the Lee household. So when I saw this recipe... Nutella Oat Banana Muffins? Yes, please. I've already mentioned that I love adding oats to muffins, and I love banana muffins in general. Now we're adding Nutella? It's practically my birthday! (No, not really. There's not nearly enough sugar in these things to qualify as something for my birthday.)

These are one of those recipes that the boys & I could devour, no problems. When I've shared them with work & family, same thing. Nate, on the other hand, has decided he doesn't like these. That's OK, more for me. ;) Don't worry though, he gets his own muffins! Recipe to follow for that soon!

(Oh, and random tidbit: the off-brand Nutella at Aldi's is not worth buying. Trust me. That's not Nutella.)

Printable Recipe

Nutella Oat Banana Muffins

Ingredients

• 2 cups flour
• 1 cup old fashioned oats
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ½ cup milk
• ¼ cup applesauce (or vegetable oil)
• 1 teaspoon vanilla extract
• 2 bananas
• Nutella

Directions

1. Preheat oven to 375°. Line muffin tins with 15 papers, or lightly grease.
2. In a medium bowl, all dry ingredients. Stir until well combined.
3. In a large bowl, mash the bananas. Add eggs, milk, oil, and vanilla. Stir to mix ingredients until well combined. 
4. Make a well in the center of the flour mixture; add wet ingredients until combined. Do not over stir.
5. Divide batter evenly among the muffin tins.
6. Add 1 to 1 ½ teaspoons of Nutella to the top of each muffin and gently swirl with  toothpick to produce pretty swirls. (Note: "pretty swirls" is very relative, as you can see in the picture.)
7. Bake for 15-18 minutes or until toothpick comes out clean.

Yield/Time

12 muffins

40 minutes

Nutrition Facts

128/muffin (153 if using oil)

Source (for original): Chef in Training

Remember, comments are loved! Tell me about your love of Nutella. ;)