Nutella frappuccino like starbucks
This is how you make it!
1\4 cup (bicchiere) brewed coffee
2 tbs (cucchiai) nutella
1 cup of milk
1 cup of ice
Put everything in the mixer and top with whipped cream!
Tag: nutella
Nutella stuffed pancakes|Pancakes ripieni alla Nutella
Enough spreding nutella on our pancakes… lets eat it inside our pancakes!
All you need is you favourite pancake recipe or mix and Nutella!
Prepare the batter and and make pancake like you normally would. While still cooking add Nutella to the center of the batter and cover with a small amount of batter! Simple!
Preparate questi pancake effetto sorpresa! non dovete far altro che preparare l’impasto normale e versare dell’impasto nella padella ben calda, aggiungete la quantità a picere di nutella al centro e coprite con altro impasto! Semplice!
Nutella cheesecake
- 250 grams digestive biscuits
- 75 grams soft unsalted butter
- 1 x 400 grams jar Nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
- Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
INGREDIENTI:
- 250 gr biscotti (si possono usare anche biscotti al cioccolato)
- 75 gr burro morbido
- 400 gr nutella a temperatura ambiente
- 100 gr di polvere di nocciole
- 500 gr formaggio spalmabile
- 60 gr zucchero a velo
- Nel frullatore spezzettare i biscotti, aggiungere burro, 1 cucchiaio di nutella e 3 cucchiai di polvere di nocciola. Frullare il tutto fino ad ottenere un composto sabbioso.
- Versare in una forma da forno, coprire il forno e usando un cucchiaio appiattirlo sul fondo. Porre in frigo.
- Lavorare il formaggio con lo zucchero a velo, infine aggiungere la nutella e continuare a lavorare.
- Togliere la base dal frigo, riempite la forma con il composto e spolverate rimanente polvere di nocciola sulla torta. Porre in frigo almeno per un paio di ore.
Nutella popsicles – Ghiaccioli alla Nutella
Nutella Brownies
Here is a very simple recipe for nutella brownies, you just need eggs and nutella and like magic you get yummy brownies!
Qui una ricetta per brownies alla nutella che richiedono solo 2 ingredienti!
Ingredients
4 large eggs
1 cup Nutella (slightly less than a whole 13-ounce jar)
Optional: 1 cup chopped nuts
Equipment
8 x 8-inch baking dish
Parchment paper
Nonstick spray or oil
Measuring cups and spoons
Microwave-safe bowl or cup
Stand mixer or hand-mixer
Mixing bowl
Spatula
Instructions
- Preheat the oven to 350°F: Heat the oven to 350°F with a rack placed in the middle position.
- Line the baking dish with parchment: Cut a length of parchment and lay it in your baking dish with the ends hanging over the sides of the dish like flaps. Spray the parchment and sides of the baking dish with cooking spary. (A light spray of cooking spay under the parchment will also help hold it secure.)
- Begin whisking the eggs: Crack all 4 eggs into the bowl of your stand mixer or your mixing bowl. With the whisk attachment, whisk the eggs together. Begin on low speed and gradually increase to medium-high (7 on a Kitchenaid).
- Whisk until the eggs are light and billowy, 6 to 8 minutes: Continue whisking the eggs until they become light lemon-colored and billowy, and are tripled in bulk. This will take 6 to 8 minutes (slightly longer if you’re using a handheld mixer). The more billowy your eggs, the better the texture will be in your brownies and the less “eggy” they will taste.
- Warm the Nutella: While the eggs are whisking, measure the Nutella and transfer it to a microwave-safe bowl. Heat the Nutella for 1 minute, stopping every 15 seconds to stir the Nutella. When warmed, the Nutella should be loose and creamy.
- Combine the eggs and Nutella: With the mixer on low speed, drop spoonfuls of Nutella into the egg mixture using a spatula. (With a hand-mixer, add a little at a time and mix in between.) Continue mixing until all the Nutella has been added and the Nutella is thoroughly combined with the eggs.
- Stir a few times by hand: Use a spatula to stir the mixture by hand a few times, making sure to scrape the sides and bottom of the bowl where the whisk might have missed.
- Pour into the prepared pan: Pour the Nutella mixture into the prepared pan. Use a spatula to scrape the bowl clean.
- Bake for 25 to 30 minutes: Transfer the dish to the oven and bake for 25 to 30 minutes. The brownies are done when they start to pull away from the sides of the dish and a cake tester inserted into the middle of the brownies comes away clean.
- Let cool: Let the brownies cool as long as you can. They are delicious while still warm from the oven, but will easily fall apart. For sturdy brownies, wait until they are completely cooled before cutting or removing them from the pan.
- Store for up to a week: Store brownies in an airtight container at room temperature for up to a week or so.
Ingredienti:
4 uova e 1 tazza di nutella
Montare le uova fino a chiare e spumose, aggiungere la nutella, combinare il tutto e versare in una teglia. Infornare per 25-30 minuti.
Cupcakes al cioccolato e nutella-chocolate cupcakes with nutella frosting
Cupcakes al cioccolato e nutella-chocolate cupcakes with nutella frosting.
Mordere quesi cupcake è come affondare i denti in una soffice nuvola di nutella… provate a farli!
These cupcakes are like a soft cloud of nutella in your mouth…
Ingredients
For the Cupcakes:
3/4 cup (95 g) all-purpose flour
3/4 cup (150 g) white sugar
1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)
3/4 teaspoon (3.5 g) baking soda
3/4 teaspoon (3.5 g) baking powder
3/4 teaspoon (3.5 g) cornstarch
1/2 teaspoon (4 g) salt
1/3 cup (80 mL) buttermilk
1/4 cup (60 mL) brewed coffee or espresso, hot
3 tablespoons (45 ml) vegetable oil
1 egg, room temperature, lightly beaten
1-1/2 teaspoons (7.5 mL) pure vanilla extract
For the Nutella Cloud Frosting:
1 cup (227 g)(2 sticks) unsalted butter, softened but cool
1-1/2 cups (190 g) icing sugar (confectioners’), sifted
2 teaspoons (10 ml) pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
1/3 cup (100 g) Nutella
1 tablespoon (15 ml) milk
pinch of salt
Instructions
For the Cupcakes:
Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool.
For the Nutella Cloud Frosting:
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.
Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).
Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.
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Ingredienti:
- 95 gr farina
- 150 gr zucchero
- 30 gr cacao amaro
- 3,5 gr bicarbonato
- 3,5 gr lievito
- 3,5 gr amido di mais
- 4 gr sale
- 80 ml buttermilk (si può ottenere mettendo nel latte un cucchiaio di succo di limone e lasciar riposare 10minuti)
- 60 ml caffè
- 3 cucchiai olio vegetale
- 1 uovo
- 1 fialetta di vaniglia
Per il frosting alla Nutella:
- 227 gr burro morbido
- 190 gr zucchero a velo
- 1 fialetta di vaniglia
- 125 gr cioccolato fondente sciolto
- 100 gr Nutella
- 1 cucchiaio di latte
- 1 pizzico di sale
Per i cupcake: Riscaldare il forno a 180°c. In una ciotola combinate farina,zucchero,cacao,lievito,bicarbonato,amido di mais e sale.
In una tazza combinate buttermilk,caffè,olio,vaniglia e uovo sbattuto.
Aggiungere i liquidi all’altro composto e lavorare per 2 minuti.
Infornare per 15-20 min.
Per il frosting: Lavorate zucchero a velo con burro,aggiungere poi vaniglia poi cioccolato sciolto. Lavorate per circa 2 minuti poi aggiungete nutella, latte e pizzico di sale. Lavorate per circa altri 2 minuti.
Potete decorarle come sopra o senza codette
Meringhe alla Nutella – Nutella meringues
Se vi piacciono le meringhe queste sono una gustosa alternativa!
Ingredienti:
- 3 albumi a temperatura ambiente
- 1 pizzico di crema di tartaro (si può anche non usare)
- 1 pizzico di sale
- 100 gr zucchero e 1 cucchiaio
- 1/4 bicchiere di Nutella
Riscaldare il forno a 180°c. Sciogliere la nutella a bagnomaria e mettere da parte.
Montare gli albumi, quando iniziano a raffermarsi aggiungere zucchero poco alla volta e continuare a montare a neve. Gentilmente piegare la nutella nella meringa. Disporre con l’aiuto di 2 cucchiai la meringa sulla teglia. Cuocere per 10 minuti. Dopo 10 minuti abbassare la temperatura a 95-100°c. Lasciare in forno per 1 ora. Controllare le meringhe. Se sembrano asciutte spegnere il forno e lasciarle dentro per un paio di ore,altrimenti lasciarli cuocere per altri 20 minuti. Qundo le togliete dal forno devono essere completamente asciutte e fredde.
Nutella Meringues
Makes : 15 to 20 meringues (depends on how big you make them)
Ingredients
- 3 large egg whites, at room temperature
- a pinch of cream of tartar
- a pinch of salt
- 1/2 cup + 1 tablespoon, granulated sugar
- 1/4 cup Nutella
Method
- Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
- Line two baking sheets with parchment paper and set aside.
- Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.
- In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.
- Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.
- Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).
- Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.
- Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.
- Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.
- Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
- After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.
- When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.