Chocolate Nutella Granola

Is granola still healthy if you add Nutella and chocolate chips? All the healthy elements are still there so let’s say yes! We love to eat it by the handful, yesterday we had it with vanilla yogurt and berries, and today I added banana and vanilla almond milk and had the most delicious lunch.

5 cups crispy rice cereal
4 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup rough chopped pecans
1/2 cup sunflower seeds
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup dried cranberries
2 Tbl cinnamon
1/2 cup butter
1/2 cup Nutella
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla
1 cup semi sweet chocolate chips

Preheat oven to 325°. In large bowl, mix together crispy rice cereal, oats, wheat germ, almonds, pecans, sunflower seeds, raisins, coconut, dates, dried cranberries, and cinnamon. In saucepan, melt butter, Nutella, and brown sugar together. Add maple syrup, salt, and vanilla. Pour over dry ingredients and stir gently until thoroughly combined. Stir in chocolate chips. Spread out evenly on two cookie sheets that have been sprayed with nonstick spray. Bake for 8 minutes, remove and gently stir and spread out again. Bake another 8 minutes, remove, gently stir and spread out again. Bake 8 minutes more. Remove from oven and cool completely. Store in airtight container. Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.

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Nutella Cream Pie

If you are a Nutella fan, this might be a new favorite pie for you.

1 Prebaked single crust 9″ deep dish pie shell
3 cups milk
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
3/4 cup Nutella (or other brand chocolate hazelnut spread)

Combine milk, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add Nutella and stir until completely combined.  Beat several times while cooling a bit.  Pour filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set.  Serve with whipped cream and a sprinkle of chopped hazelnuts.

Sensible Chocolate Cake

Happy National Chocolate Cake Day! If you didn’t know it, now you do, get out there and eat chocolate cake! Here’s my problem, I live in a small household now (less eaters), I have very little self-control, and I love to bake! It is a problem! Well, this cake recipe helps a little. If you make things smaller then there is less to eat, so very sensible. So, while you are out today looking for chocolate cake, go buy yourself two 6″ round cake pans and we’ll make smaller cakes together. It’s the sensible thing to do.

Chocolate Cake
1/3 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350°. With electric mixer, cream butter and brown sugar. Mix in egg and vanilla. Add flour, cocoa, baking soda, salt, sour cream, and milk. Mix until all ingredients are whipped together. Divide batter evenly into two sprayed and floured 6″ round baking pans. Bake for 25-30 minutes or until pick inserted in center comes out clean. Cool 10 minutes and remove from pans to cooling rack. Cool completely before frosting.

Nutella Buttercream Frosting
4 Tbl butter, softened
1/3 cup Nutella (chocolate hazelnut spread)
3 cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

With electric mixer, whip butter and Nutella. Add powdered sugar, vanilla and milk one tablespoon at a time to desired frosting consistency. Spread frosting on top of first cake layer, place second layer over frosting and frost sides and top of cake.

Nutella Hazelnut Bundt Cake

Chocolate and hazelnut!

½ cup butter, softened
1¼ cups sugar
¼ cup oil
3 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
½ tsp salt
1¼ cups milk
1½ cups chopped hazelnuts
1 cup Nutella, divided

Preheat oven to 350°. Cream butter and sugar. Add oil, eggs, and vanilla; mix well. Stir together flour, baking soda, and salt. Add flour mixture and milk alternately to creamed mixture. Stir in chopped hazelnuts. Spoon half batter into sprayed and floured bundt pan. Spoon ½ cup Nutella over the batter in pan. Carefully spoon remaining batter over Nutella layer. Bake 45-50 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire rack to cool completely. Warm remaining ½ cup Nutella in microwave slowly on low power to make a little more spreadable, spread/drizzle over top of cake.

One Year Ago: Piña Colada Sweet Rolls

Two Years Ago: Cranberry Walnut Upside-down Cake

Nutella Brownie Bites

For a quick little yummy treat. Three ingredients and that distinctive chocolate hazelnut taste. A recipe from instructables.com.

1 cup Nutella
2 eggs
10 Tbl flour

Preheat oven to 350°. Spray mini muffin pan with nonstick spray. With electric mixer, combine Nutella and eggs. Add flour and mix. Scoop into prepared muffin pan. Sprinkle with chopped hazelnuts if desired (I used chopped Blue Diamond Dark Chocolate Almonds, love these for snacking). Bake for 20-22 minutes. Makes about 20.

One Year Ago: Strawberry Oatmeal Pecan Muffins

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dark Chocolate Nutella Brownies

Sunday evening and we want a little something sweet and chocolatey.  Delicious moist dark chocolate brownies with creamy Nutella swirls.

1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
2 eggs, beaten
1/2 cup flour
1/3 cup dark chocolate unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup Nutella

Preheat oven to 350°.  Spray  8″x8″ square pan with nonstick spray.  In large bowl, mix melted butter, sugar, and vanilla.  Stir in eggs until well combined.  In small bowl, whisk together flour, cocoa, baking powder, and salt.  Beat dry ingredients into butter mixture by hand until well combined.  Pour into prepared pan.  Drop spoonfuls of Nutella over top of batter then use a knife and swirl into brownie batter.  Bake 20 to 25 minutes.  Cool completely then cut into squares.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Nutella Banana Bread

New Favorite!!!  This is probably the way I will make banana bread from now on.  We all know banana bread isn’t good for you, just because it has bananas doesn’t discount all the fat and sugar.  So, why not go ahead and make it the very best tasting banana bread ever, add Nutella!

                       

2 large ripe bananas
2 eggs
1½ cups sugar
1/2 cup oil
1/3 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Nutella

Preheat oven to 350°.  In large bowl, beat bananas with electric mixer to mash.  Add eggs, sugar, oil, buttermilk, and vanilla, mix well.  Add flour, baking soda, and salt, mix until just combined.  In a medium bowl, mix Nutella and 1 cup of banana batter.  Pour half banana batter into large (9x5x2½) bread pan coated with cooking spray.  Pour half Nutella/banana batter over then remaining banana batter and finish with remaining Nutella/banana batter on top.  With long knife, swirl batters.
Bake for about an hour, or until pick in center comes out clean.  Can make small loaves, adjust baking time.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Nutella Cream Cheese Blondies

There is cream cheese in my refrigerator I must bake something…Cream Cheese Blondies.  Well, sounds delicious but I think I will add Nutella.  This is what you get, tastes pretty good!

Blondie Batter:
9 Tbl butter, softened
1 cup brown sugar
2 eggs
1 tsp vanilla
1 2/3 cups flour
1 tsp baking powder
3/4 tsp salt

Nutella Cream Cheese Batter:
2 Tbl butter, softened
6 oz cream cheese, softened
1/4 cup sugar
2 large eggs
1/2 tsp vanilla
4 heaping Tbl Nutella
4 Tbl flour

Preheat oven to 325°.  Line an 9″x9″ pan with foil and lightly coat with non-stick spray.
For blondie batter, cream butter and brown sugar.  Mix in eggs and vanilla until combined.  Add flour, baking powder, and salt, mix until well combined, set aside.

For Nutella cream cheese batter, cream cream cheese, butter, and sugar.  Add eggs, vanilla, and Nutella, mix.  Add flour and mix until smooth.

Spray clean fingers with non-stick spray and press half of blondie batter in prepared pan.  Pour Nutella cream cheese batter on top of blondie batter and spread evenly.  Drop small dollops of remaining blondie batter over the top.  With a butter knife, swirl both batters into each other a little bit. Bake until lightly brown, about 40 minutes.  Cool in pan about 10 minutes and carefully lift out – place onto wire rack to cool completely.  Remove foil and cut into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Hazelnut Pie

I wanted a rich, creamy chocolate pie with all the elements that I love wrapped together in one beautiful slice.  Asking a lot I know, but this is my creation.  I love a chocolate cookie crust and also wanted a little crunch so I added nuts.  I love smooth, thick, rich feel and taste of ganache so the truffle layer goes next.  Then, I wanted the creamy, smooth, fluffy mousse and finish off with cool, sweet cream.  This is, in my mind and mouth, the perfect chocolate pie.  Oh, no it’s not.  Perfect chocolate pie would have zero calories!

Chocolate Cookie Crust:
2 cups fine cookie crumbs, Nabisco Famous Chocolate Wafers
8 Tbl butter, melted
Preheat oven to 375.  Stir together chocolate crumbs and butter.  Press into bottom  and 1” up sides of sprayed 9” springform pan (would work well in a large deep dish pie plate).  Bake for 8 minutes.  Cool.

Truffle Layer:
1 cup semi-sweet chocolate pieces
1/2 cup heavy whipping cream
1/2 cup chopped toasted hazelnuts
Put chocolate pieces in heatproof bowl.  In small microwave safe measuring cup, heat heavy cream hot, almost boiling.  Pour hot cream over chocolate pieces, let sit for 1 minute.  Gently stir to melt chocolate.  Pour over crust, sprinkle chopped nuts over and refrigerate.

Chocolate Mousse:
3/4 cup Nutella
1 ( 4.4 oz) Lindt Hazelnut Milk Chocolate bar, broken into small pieces
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
Warm Nutella and pieces of milk chocolate slowly in microwave, just until melted.  Stir in sweetened condensed milk.  Chill in fridge for 10 minutes.  Whip cream to stiff peaks.  Gently fold cooled chocolate mixture into whipped cream.  Spoon in and spread over nuts.  Refrigerate for at least 5 hours, preferably overnight to set up as much as possible.

Whipped Cream:
1 cup chilled whipping cream
1/4 cup powdered sugar
With electric mixer, whip cream to stiff peaks and add powdered sugar and vanilla.  Spread on pie or add a big dollop when serving each slice.  Sprinkled with chocolate curls and chopped toasted hazelnuts.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.