Nutella Deserts

What kind of desserts do you all make with Nutella?

I have made a Nutella swirled cheesecake and it was great. I've also dipped strawberries in Nutella when I didn't have regular chocolate and that tasted great.

hhmmm... that sounds so yummy. never tried eating nutella mixed with fruits. will try it

Nutella on a spoon, nutella at noon,
nutella in a french crepe with bananas and powdered sugar atop!

Nutella is a delicious delicate creamy delight
eat it in the morning and eat it at night.

If you've never had it you really ought to try
you might like it so much it'll make you cry!

Can you believe I've NEVER tasted it- EVER?

I will try to make fruit salad with nutella on top..yummy

chubbyalaskagriz said:

Can you believe I've NEVER tasted it- EVER?

Click to expand...

That is so funny Kev, I had never had it until about a year or so ago, I happened to have it while I was on a diet (the Flat Belly Diet LOL) and we had went to IHOP and they had it in a crepe with sliced banana and powdered sugar and I fell in love with the stuff! Then my little "Pooh" girl tasted it and now she is addicted, eats it by the spoonfuls! She likes it better than p-nut butter on a spoon!

Nutella banana crepes

2 tablespoons sugar
2 eggs
1 1/4 cups milk
2 tablespoons butter, melted
1 cup flour
1 teaspoon vanilla extract
Pinch salt
Butter for cooking crepes


3/4 cup Nutella, or more, warmed
1 cup sliced bananas
Whipped cream (optional)

Beat eggs with milk until evenly mixed. Whisk in flour gradually, to avoid lumps in batter, then sugar, salt, 2 tablespoons melted butter and vanilla. Whisk until combined and uniform. (Or put above ingredients in a blender and whir for about 10 seconds.)

Heat nonstick skillet over medium heat. Melt about a tablespoon butter in pan, tilting pan to cover bottom with butter. Add about a cup of batter, and swirl pan so batter covers bottom.

Cook for 1 to 2 minutes, depending on heat, until crepe starts to brown slightly at edges. Flip crepe, and cook for another minute. Remove crepe to plate kept in warm oven.

Repeat crepe process until all crepes are made. Spread softened Nutella on half of the crepe.

Put bananas on one quarter. Fold crepe into quarters with Nutella and bananas inside.

Arrange three stuffed crepes on a plate. Top with more bananas and drizzle with Nutella. Add whipped cream if you’re so inclined. Serve immediately.

Makes 4 servings.

Nutella Crescent Pastries

2 packages refrigerated crescent rolls
1 jar Nutella

Separate triangles. Spread each triangle with a scant tablespoon of Nutella. Bake according to package directions.

Creamy Nutella Cheesecake

Crust
1 1/2 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/2 cup melted butter

Filling
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 egg yolks
1 whole egg
1/2 cup milk
1 (13 ounce) jar Nutella

Preheat oven to 350 degrees F.

In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.

In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.

Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.

Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.

Makes about 12 slices.

Nutella Fruit Mini Pizzas

Split an English muffin in half. Spread a layer of cream cheese, then a layer of Nutella on each half and warm in a toaster oven. Top each half with sliced strawberries.

Banana Nutella Triple Decker

4 large eggs
1/2 cup milk
3 slices brioche
2 tablespoons butter
1 ripe banana, cut in half lengthwise and then into slices
1/2 cup Nutella

Whisk together the eggs and milk in a shallow dish.

Dip the brioche in the egg wash on both sides and allow it to absorb.

Heat a large sauté pan over medium heat and add the butter. When it is foaming, add the brioche to the pan and cook, turning once or twice, until golden brown on both sides and cooked through. Remove from pan.

Put a piece of brioche on a plate. Top with half of the Nutella and half of the banana slices and sprinkle with salt. Cover with a second piece of brioche. Repeat the Nutella and bananas layer, then top with bread.

Sprinkle salt on top and serve warm.

Nutella Linzer Cookies

Cookie Dough
2 cups blanched hazelnuts, toasted and cooled (see instructions)
1/4 cup cornstarch
1/2 teaspoon salt
2 large eggs
6 tablespoons Nutella

Filling
1/2 cup Nutella
1/2 cup raspberry jam
1/3 cup confectioners' sugar (optional)

Grind the hazelnuts, cornstarch and salt in a food processor for 30 seconds or until finely ground. Add the eggs and 6 tablespoons Nutella and pulse until the mixture comes together. Pat the dough into a circle, wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Divide the dough in half and roll out each piece between 2 sheets of parchment or wax paper to 1/4-inch thickness (or 8 x 10 inches). Using a 2-inch fluted cookie cutter, cut out 12 cookies per piece. On one baking sheet, using a 1-inch cookie cutter, cut into the center of each cookie and remove that cutout leaving a hole for the jam. Transfer the cookies to a fresh parchment paper or aluminum foil-lined baking sheet and bake for 8 minutes. Cool on a rack.

Spread the cookies without the holes (these are the bottoms) with 1 teaspoon of Nutella, then 1 teaspoon raspberry jam. Sift confectioners' sugar over the cookies with the holes and place them on top of the bottoms, creating 12 delicious sandwich cookies.

* To toast the hazelnuts, preheat the oven to 325 degrees F. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Allow the nuts to cool completely before handling.

Makes 12 servings.

Baked French Toast with Nutella

Makes 4 to 8 servings.

Make-ahead trick: Fill the French toast and make up the custard in advance. In the morning, about 40 minutes before eating, dip toast in custard and bake it while the coffee brews and you set the table.

Toast
4 ounces cream cheese or Neufchatel cheese, at room temperature
6 tablespoons Nutella, at room temperature
8 slices white bread

Custard
4 eggs
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar
Maple syrup (optional)

To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake.

To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla extract and nutmeg. Cover and refrigerate until ready to use.

To assemble: Preheat oven to 350 degrees F. Mist a 9 x 13-inch baking pan with sides with nonstick cooking spray.

Dip sandwiches into custard, turning once, for 2 minutes on the first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle lightly with sifted confectioners' sugar and serve with syrup, if desired. Recipe can easily be doubled.

Banana Nutella Chimichanga

Nutella
1 banana
1 flour tortilla
Cinnamon-sugar mixture

Spread Nutella to within 2 inches of the edge of the tortilla. Place banana in tortilla. Roll up the tortilla. Seal edges with water. Deep fry until tortilla is crispy and blistered. Drain; then roll in cinnamon-sugar.

Serve with ice cream.

Nutella Bundt Cake

1 cup Nutella, divided
4 large eggs, divided
1 (18.25 ounce) box yellow cake mix
1/2 cup buttermilk
1 cup confectioners' sugar
2 tablespoons Frangelico liqueur or hazelnut syrup

Preheat oven to 350 degrees F. Lightly grease and flour 10-inch Bundt pan.

In small bowl, whisk together 2/3 cup Nutella and 1 egg. Blend until completely smooth and set aside. In large bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 cup Nutella until moistened. Scrape down sides and beater(s) and increase speed to medium, beating for another 2 minutes.

Remove 1 cup batter and mix with RESERVED Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon RESERVED Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 minutes. (Cake is done when moist crumbs cling to inserted wooden pick.)

Allow cake to cool in pan for 15 minutes. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

Serving ideas: For a spring touch, sprinkle top of cake with candied orange and lemon slices.

Alternative: To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-inch Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 minutes.

Nutella Mexican Wedding Cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup Nutella
2 1/4 cups all-purpose flour
1 cup toasted pecans, finely ground (see instructions)
1 cup confectioners' sugar

Preheat oven to 350 degrees F.

In large bowl, using electric mixer on high speed, beat butter and sugar until almost white in color (about 3 to 4 minutes). Add Nutella and mix on low speed to incorporate. Stir in flour and pecans, mixing just to blend. (Do not over mix.)

Roll 1 tablespoon dough in hands, forming a small football-like shape. Place on ungreased cookie sheet. Repeat with remaining dough, spreading each dough shape at least 1 inch apart. Bake for 15 to 18 minutes. Remove from oven and let cookies cool for about 5 minutes.

Put confectioners' sugar in baking pan or on large plate. While cookies are still warm, roll in sugar. (Sugar will begin to melt slightly and form sweet coating.) Place cookies on wire rack to finish cooling.

Once completely cooled, store in airtight container for up to 1 week.

NOTE: To save time, make, shape and freeze dough in advance. After making dough rounds, freeze on tray for 15 minutes. Transfer into resealable bag and place back in freezer, taking dough out to defrost and bake as needed.

To toast the pecans: Preheat oven to 325 degrees F. Spread pecans on baking sheet and toast for 5 to 10 minutes, or until "toasting" aroma emanates from oven. Allow nuts to cool completely before handling. Place pecans in food processor fitted with metal blade and pulse until finely ground. Set aside.

Wow Mama those are some terrific recipes, thanks!!!

You're very welcomed! Enjoy!