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Nutella + Wafer Cookies = Ferrero Rocher Frozen Pie

YumSugar — Mon, 18 Aug 2008 16:15:16 -0700

After drooling over PartySugar’s mojito cakes, I wanted to experiment with my own freezer pie. When searching for a recipe, I remembered one of my favorite frozen dessert cookbooks, Icebox Pies by Lauren Chattman. Since I'm crazy for Nutella, I decided to make her Gianduia Pie. Gianduia is a type of chocolate candy made with hazelnuts or almonds.
I was unable to find chocolate wafer cookies, so I substituted Fudge Stick cookies, a wafer sandwich-cookie covered in chocolate. To my delight, the creamy, chocolately, hazelnut filling and crunchy crust reminded me of delicious Ferrero Rocher chocolates, minus the gold wrapping! Learn how to make this divine yet minimal, no-bake pie when you, read more!

Gianduia Pie
Adapted from Ice Box Pies by Lauren Chattman

Ingredients

Crust
20 Fudge Wafer Bar Cookies
1/2 cup hazelnuts, toasted and skinned
1/4 cup unsalted butter, melted and cooled
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
Filling
3/4 cup hazelnuts, toasted and skinned
1 1/2 cup heavy cream, chilled
1 teaspoon pure vanilla extract
1 13 ounce jar of Nutella

Directions

Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant.
Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible.
Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened.
Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month.
Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine.
Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form.
Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream.
Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.
Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

Serves 8 or makes one 9-inch pie.

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Reader Recipe: Hazelnut Blondies

YumSugar — Tue, 05 Feb 2008 16:31:31 -0800

Yesterday, I posted a link for hazelnut blondies, they looked great and were especially timely because today is World Nutella Day. It seems that I was not the only one who thought they looked good. Less than 24 hours later, TeamSugar member Twinkle, took the recipe and made it her own. If you like what you see then hurry up and act now! There's still a few hours left in World Nutella Day!

To see the recipe, read more.

Hazelnut Blondies
From TeamSugar member Twinkle

Yum posted a link to this fabulous recipe for Hazelnut Blondies yesterday and I jumped at the opportunity to bake something using my beloved Nutella and my Homemade Vanilla Extract :shamelesspimping:

The original recipe comes from Martha Stewart Living and goes a little something like this . . .

Ingredients

Makes about 2 dozen

* 1/2 stick (4 tablespoons) unsalted butter, plus more for pan
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. salt
* 1 3/4 cups packed light-brown sugar
* 2 large eggs
* 1 tsp. pure vanilla extract
* 1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
* 1 heaping tbsp. chocolate-hazelnut spread, such as Nutella, plus more for serving

Directions

1. Preheat oven to 350°. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
2. Whisk flour, baking powder, and salt.
3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days.

The hardest thing about this amazingly simple recipe was not setting off the smoke detector whilst toasting the hazelnuts.

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Yummy Link: Hazelnut Blondies

YumSugar — Mon, 04 Feb 2008 12:15:31 -0800

World Nutella Day is right around the corner, so start celebrating now by baking up a batch of these simple hazelnut blondies. - Bake or Break

Orange and Black Treat: Witch Hat Cookies

partysugar — Mon, 08 Oct 2007 16:13:33 -0700

What do you get when you combine chocolate, hazelnut, orange sprinkles, and Hershey's kisses? A delicious cookie that is perfect for Halloween!

These cookies are easy to make because they don't involve shelling any actual nuts. The hazelnut flavor comes from Nutella, the classic chocolate hazelnut spread. If you don't want to make these cookies for Halloween, it's still a great recipe to have in your collection. They would be equally fabulous dotted with red and green sprinkles and topped with a white chocolate kiss for Christmas; so get the recipe now, read more

Chocolate Hazelnut Witch Hat Cookies
From Giada De Laurentiis
Image Source

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)

Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes.
Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere.
Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven.
Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

Makes 36-40 cookies.

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Definition: Nutella

partysugar — Thu, 12 Jul 2007 03:01:38 -0700

Nutella
Originally a brand name for a spread made of chocolate and hazelnut, nutella has come to represent any hazelnut/chocolate spread (like Kleenex for tissue). Created in the 1940s by Ferrero of Ferrero Rocher Sweets, it is a thick, smooth paste similar to peanut butter. It can be smeared on breads and used as a filling.

Yummy Link: Nutella Ravioli

YumSugar — Tue, 03 Jul 2007 06:28:39 -0700

I love ravioli and I love nutella, so when I saw this post for nutella ravioli, I thought I was dreaming! - Tartelette

Go French With Savory Crepe Ratatouille

YumSugar — Mon, 27 Apr 2009 16:00:59 -0700

After making a scrumptious ratatouille sandwich, I couldn't get the tasty French dish out of my mind. This time, I opted to serve the cooked vegetables in a more traditional way: in a classic French crepe. Considering the prep work, ratatouille is a time-consuming dish, but once the veggies are cooking it's pretty fast and effortless. For the ratatouille, it's important to use your largest pan - I actually used a wok as it holds a larger volume. Each bite of the final dish is a complex and delicious combination of eggplant, onions, bell peppers, squash, tangy goat cheese, and crisp crepe. If you don't have time to make ratatouille, be sure to give the crepe recipe a chance. Crepes are simple to make and easy to customize - try adding herbs and cheese for a different take on the savory version. Or do what I did with the extra crepes and create a sweet crepe with strawberries and a thin layer of Nutella. To get started on your own French dinner, read more.

Ratatouille
From Emeril Lagasse

Ingredients

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Directions

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Serves 4-6 generously.

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Basic Crepes
From Alton Brown

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Ratatouille, for serving

Directions

In a blender, combine first five ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Place ratatouille on a quarter of the crepe, crumble goat cheese. Fold into a triangle and serve.

Makes 8-10 crepes.

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Would You Eat This Sweet Seven-Layer Dip?

YumSugar — Thu, 23 Apr 2009 16:00:55 -0700

I'm not going to lie; I'm looking forward to Cinco de Mayo for one true reason. So I can eat as much as I want of the cool, creamy, and spicy gastronomic delight known as seven-layer dip. And I'm not alone: the writers at Evite love seven-layer dip so much that they created a dessert version of it, with peanut butter, Nutella, marshmallows, shredded coconut, chocolate chips, salted peanuts, and gummy bears, to serve with Ritz crackers and Nilla wafers. Does this sweet-tooth version seem like something you could dig into?

Source

Savory Sight: Beautiful Kentucky Derby Cake

YumSugar — Tue, 06 May 2008 12:06:28 -0700

Somehow, a themed cake makes the party. People will lick their lips at any delicious dessert, but the wonderfully thematic cake will be talked about afterwards.

This past weekend TeamSugar member eclaireassuch held a Kentucky Derby Party and created a fantastic cake to go along with it. She decorated a chocolate-nutella cake with intricate red roses - like the ones the winner wears - and topped that with a ring of horses.

After the tragic end where Eight Belles died, she knocked one of the horses over. She admits now, it was probably in poor taste. Yet, I still have to admire her creation. What do you guys think? Despite the dark humor, don't you want to just dive head first into that ring of roses?!

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What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sat, 09 Jun 2007 07:57:31 -0700

Don't miss this interesting gallery of families surrounded by a week's worth of food. The difference between countries is astonishing.
This week we started things off with National Cheese Day. We showed you some great cheese tools, how to store cheese and we wanted to know your fave cheese. If you've got any leftover, you can always make cheese chips.

June is national candy month, so I'm challenging you to come up with great candy recipes and stories.
The summer of cooking reality shows has begun. Be sure to check out our recaps for Top Chef, The Next Food Network Star, and Hell's Kitchen. While you're at it, let us know which one you plan on watching.
Could you eat 59 1/2 hot dogs in 12 minutes?
If you're looking for some delectable sweet treats, try chocolate mint bars or chocolate-malt brownies. Not into chocolate? How about strawberry cheesecake (easy and expert recipes!) instead?
These drop dead gorgeous photos really blow my mind. Death by gummi bears, nutella, cotton candy and more.
Know someone graduating this year? Plan them a great graduation party.
Are you buddies with your barista?
If you're getting married soon, don't forget to eat on your wedding day! Also, here are some ideas for a great rehearsal dinner.
And finally, we find out if Mexican (real sugar) Coke tastes better than regular Coke.