Vanilla Cookies with Nutella Filling

I missed World Nutella Day yesterday.  Doh!

I also have had this recipe saved since *2012* specifically to post on the next World Nutella Day.  But dang, apparently I need a reminder on my phone or something to help me remember when it comes around each year!  So instead of making you wait yet another year for sharing this recipe, I'm sharing it a day late.  Because better late than never, right?

Brace yourself for surprise smooth nutella goodness enveloped in a vanilla cookie...yum!

Vanilla Cookies with Nutella Filling

Ingredients

• ½ cup (220g) nutella (I used homemade nutella!)
• 10 Tbsp. (140g) unsalted butter, softened 
• 1 cup (220g) granulated sugar 
• 1 large egg 
• ½ tsp. vanilla extract 
• 2 cup (250g) all-purpose flour 
• ½ tsp. baking soda 
• ½ tsp. salt

Directions

1. Line a small baking sheet with wax paper or silicone baking mat. 
2. Transfer the nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper or baking mat into 24 evenly-sized chips. Place the baking sheet in the freezer until the nutella is firm, about 30 minutes. 
3. Preheat the oven to 350 F. Grease a baking sheet with butter, cooking spray, or line with another silicone baking mat. 
4. Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well. Add the flour, baking soda, and salt and stir with a spoon until fully incorporated. Divide the dough into 24 even balls and flatten each into a disk. 
5. Remove the frozen nutella chips from the freezer. Working quickly, press each chip into one ball of dough and roll the dough into a ball around the nutella. Place the cookie dough balls 3 inches apart on the prepared baking sheet. 
6. Bake, just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end – do NOT overbake these). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Source: Slightly modified from Inquiring Chef

Chocolate Nutella Fudge with Sea Salt

Any Nutella fans in the house?  How about fudge fans?  Salted sweets?  Yeah, I got all of that here today and it's wrapped up in a neat little square of love.

Way back when I made my Homemade Nutella I decided I needed to find ways to use all of it.  This fudge was just one of the recipes that I made.  I'll admit I hesitated at first.  I mean the last time I tried to make fudge, it was an epic failure and didn't set!  But I was ready to tackle my fears again and this fudge recipe didn't require me to boil the mixture to a certain temperature in order for it to set properly.

I made it and held my breath.  Visually, mine looked softer than the photo for the original recipe.  I think this was as a result of my Homemade Nutella being a bit thinner than store-bought to begin with.  I had to store the fudge in the freezer first to get a good firm cutting texture.  But I forged on and what resulted were smooth melt in your mouth bites of goodness.  Success in my mind!

Three Years Ago: Carrot Cake

Chocolate Nutella Fudge with Sea Salt

Photo Credit: Emily H.

Ingredients

• Butter, for greasing pan 
• 1 (14 oz.) can sweetened condensed milk 
• 1 tsp vanilla extract 
• 8 oz. high-quality bittersweet (60% cacao) chocolate chips 
• 1 cup Nutella, room temperature (I used Homemade Nutella)
• 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces 
• About 1/2 tsp sea salt 

Directions

1. Grease a 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. 
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter. 
3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be lower than the bottom of the bowl. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes. 
4. Scrape the mixture into the prepared pan and smooth it out with a spatula. Sprinkle with sea salt.
5. Refrigerate until the fudge is firm, at least 2 hours. 
6. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil. 

Source: Cookin' Canuck

Peanut Butter, Banana, and Nutella Bars

Sorry, I missed my posting on Friday.  Did anyone even notice?  Good.  Anyhow, remember months ago when I made Homemade Nutella?  I had so much of it that I hardly knew what to do with it all so began to collect recipes to help use up my stash.

Can you guess who picked this particular recipe?  I'll give you a hint: peanut butter.  That'd be my husband.  Although, I have to admit that lately, I've been digging his signature flavor, too.  The banana made these bars ultra moist and the flavor combination of peanut butter, banana, and chocolate is classic.

One Year Ago: Apple Cider Butter and Shrimp with Green Apple Chipotle Salsa
Three Years Ago: Turkey Bean Pumpkin Chili

Peanut Butter, Banana, and Nutella Bars

Photo Credit: Emily H.

Ingredients

• 6 Tbsp butter, melted
• 1 cup dark brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1/2 cup mashed bananas (about 1 banana)
• 1/2 cup creamy peanut butter
• 1/2 cup chopped hazelnuts
• 1/4 cup Nutella chocolate hazelnut spread (I used my homemade Nutella!)

Directions

1. Preheat oven to 350 degrees F.  Butter an 8x8 pan and set aside.
2. Mix melted butter with brown sugar and beat until smooth.  Beat in egg and then vanilla.  Add salt and stir in flour.  Mix in bananas, peanut butter, and hazelnuts.  Pour into prepared pan.
3. Melt the Nutella in the microwave for about 10-15 seconds.  Drop by the spoonfuls over the batter and then swirl with a knife.
4. Bake for 20-25 minutes or until set in the middle.  Cool on a wire rack before cutting.

Source: The Spiffy Cookie

Banana Pumpkin Nutella Bread

Hi everyone! I'm back!

Well.  Not really.  But, back long enough to write my own recipe post anyway.  I won't be home for good until early October but at least now it's a short trip for pleasure rather than business.

Before I jump into today's recipe, how about those fantastic guest posters of mine these past few weeks?  Which blogger's recipe was your favorite?  Serious big kudos to each of the wonderful bloggers that shared yummy recipes here on my page:

• Angelina at Whisks & Ruffles with her Beef with Black Pepper Sauce (yah for written down Asian recipes!)
• Jenna at Jenna's Cooking Journey with her Oatmeal Caramelitas (mmm caramel...)
• Caroline at The Barbee Housewife with her Bacon Ranch Chicken Taquitos (hello game day!)
• Jennifer at Mother Thyme with her Cream Cheese Coffee Cake (so scrumptious looking and easy to see why this was the fan favorite!)
• Angie at Coffee and Cannolis with her Mini Frittatas (freezer friendly and fillings are 100% adaptable!)
• Desi at Steak N Potatoes Kinda Gurl with her Grilled Fillet with Bourbon Butter (omg drool!)

The weather really changed dramatically since I came back to The States.  Sure, the fact that I came from the tropical weather of the Equator makes it feel even cooler but there are definitive signs of Fall in the air.  The mornings are cool and require jacket...and sometimes even heat in the car.  The leaves on the trees are starting to display beautiful Fall colors.  And, I'm feeling like making warm, comforting foods again.

In my book, nothing says fall more than pumpkin.  Hence, I'm sharing this recipe with you today.  It was just one of many recipes that I made with my homemade Nutella.  The bananas and pumpkin made it super moist and the Nutella gave it a great look and just enough chocolate boost.  Lovely to welcome Fall!

One Year Ago: French Onion Soup
Three Years Ago: Hot Spinach Artichoke Dip

Banana Pumpkin Nutella Bread

Photo Credit: Emily H.

Ingredients

• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 tsp vanilla extract
• 4 bananas (preferably overly ripe), mashed
• 1 cup canned or freshly pureed pumpkin
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 4 Tbsp Nutella, divided

Directions

1. Preheat oven to 350 degrees.  Prepare a 9x5 loaf pan by spraying with cooking spray.
2. Add sugar and butter to a mixing bowl and cream together until light and fluffy.  Add the eggs and vanilla extract, mixing well until combined.  Then add the mashed bananas and pumpkin.  Again mixing until well combined.
3. In a separate bowl, add flour, salt, and baking soda.  Whisk together to combine.  Gradually add the flour mixture to the wet ingredients and mix until combined.  The batter will be thick.
4. Pour batter into prepared loaf pan and dollop Nutella on top.  Using a toothpick, swirl the Nutella through the batter.  Bake for about an hour or until a toothpick inserted into the center of the bread comes out clean. 

Source: As seen on The World in my Kitchen and adapted by Mom's Crazy Cooking from Babble - The Family Kitchen