nutella toast

Nutella is a little piece of heaven on earth!  

. . . Add a little creamy mascarpone and fresh berries and you have a one sublimely simple yet decadent recipe!  
  

  

So easy to prepare . . .  

You really don’t need measurements for this recipe. An (8-ounce) tub of mascarpone cheese and 2 pints of berries should make about a dozen toasts.

A (1 pound) loaf of fresh, sliced Italian bread

Butter for toasting

1 jar Nutella

1 (8-ounce tub) mascarpone cheese

2 pints fresh berries, such as raspberries, blueberries, or strawberries

Lightly butter bread and toast until golden. 

Smear on a layer of Nutella, then top with a Layer of mascarpone. 

Arrange fresh berries on top. 

Serve immediately. Await praise.

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chocolate hazelnut cookies

   
Nutella . . . Nutella . . .Nutella . . . Oh, how I love thee!

I'm not sure how to describe this rich spread. Hmmmm . . . how about ~ creamy chocolate yumminess with a hint of buttery hazelnut.   

I couldn't resist baking these soft, chewy cookies. They are a beautiful brown with a complex chocolate flavor because of the many ingredients that include not only white sugar, but also brown sugar . . . and 1 cup of nutella! Yum!

   
Ingredients

1 1/2 sticks of unsalted butter, room temperature

3/4 cup of brown sugar

3/4 cup of white sugar

1 cup of Nutella

1/2 teaspoon of vanilla

2 eggs

2 cups, plus 2 tablespoons of all-purpose flour

1/4 cup of unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1 cup of chocolate chips

1/2 cup of chopped hazelnuts   

Preparation

Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.  

Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.  

Sift together the flour, cocoa, salt, and baking soda (do not skip this step, as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.  

Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.      

I've been admiring these gorgeous cupcakes . . . 

and I think they might need to be next on my baking list!

Yum!

~ Nutella cupcakes ~

bella nutella


Bon Appetit!