Tag: Nutella

Cakes · Chocolate · Daily Thoughts · Desserts · Fruit · Uncategorized

Nutella Filled Cupcakes With Raspberry Frosting

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1 Duncan Hines chocolate fudge cake mix
1 small package of chocolate instant pudding mix
4 eggs at room temperature
1/2 cup veggie oil
1 1/4 cup water
Mix all ingredients together and beat for 2 min on high, Line cupcake pan with cupcake liners. Fill each liner about half full. ( I use a large cookie scoop to fill them… so much easier to make them exactly same size and less messy)
Bake until cupcakes are done. Be careful to take them out when there is still a little shine left on top. Chocolate is so easy to be dry so you want to take them out before top looks a dull chocolate color. Cool completely. Repeat until all batter us used.
When cool, using an cupcake corer (under $2 at Walmart, will post picture), make a hole in the center of each cupcake. Fill each hole with Nutella. Set aside.

Frosting
1 box (3 1/2 cups) powdered sugar
1 stick (8 oz) butter at room temperature
Milk or whipping cream to thin frosting (about 1/3 cup)
3 tables raspberry preserves
1 teas raspberry extract

Beat all frosting ingredients together adding milk or cream till frosting is a good consistency to spread over filled cupcakes.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Chocolate-Hazelnut Blondies

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Just received the new Paula Deen magazine and finally took time to sit and look through it. Am thrilled that I had Randy pick up a jar of Nutella a couple of weeks ago, for “just in case”. Well, “just in case” is here. Thanks again Paula for giving us a new way to use Nutella.

1 cup unsalted butter, melted and slightly cooled
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teas vanilla
2 cups all purpose flour
1 1/2 teas baking powder
1 teas salt
1/3 cup Nutella chocolate-hazelnut spread

Preheat oven to 350. Line a 9″ square baking pan with foil, letting excess extend over sides of pan. spray foil with Pam with flour.

In a medium bowl, whisk together melted butter and sugars until smooth. Whisk in eggs and vanilla. In another bowl, whisk together the flour, baking powder and salt. Gradually whisk flour mixture into egg mixture just until combined. Spread batter in prepared pan.
Place Nutella in a small microwave safe bowl; cover and heat on high for 10 seconds. Stir until smooth. Drizzle Nutella in wide ribbons onto batter; swirl together with a knife, avoiding bottom and sides.
Bake until golden brown and test done by inserting wooden pick in center and comes out clean, about 20-25 minutes.
Let cool in pan for 10 minutes. using excess foil as handles, remove from pan and et cool completely on wire rack. Cut into 3″ squares and store in airtight container for up to 3 days.

Chocolate · Desserts

Nutella Brownies

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Can you think of any greater combination than Nutella and brownies? All last week in Chicago, everywhere we went to eat, they had crepes with bananas, Nutella and whipping cream. I did actually resist getting that for dessert. Actually I didn’t resist, Randy doesn’t like Nutella (can you believe that) and since I didn’t want to gain so much weight  where I wouldn’t fit in the airplane seat, I shared a dessert with him instead. When we get home, there is my new Southern Lady magazine just waiting for me. Last night, sitting by the fireplace and leafing through the new magazine, lo and behold, I turn the page to find this amazing little wonder of a recipe. Am going to make some tonight.

1 cup butter

5 (1 oz) squares unsweetened chocolate, chopped

2 cups sugar

5 large eggs

2 cups all-purpose flour

1/2 teas salt

1 teas vanilla

1 (13 oz) jar Nutella

2 cups semisweet chocolate chips

1/2 cup nuts

Preheat oven to 350. LIne a 13×9″ baking pan with heavy duty foil.

In a small microwave-safe bowl, melt butter and chocolate in microwave oven on high in 30 sec intervals, stirring between each, until melted. (This should take about a minute and a half)

In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with mixer until well blended. Add eggs, one at a time (sometime I am going to be a rebel and add them all at once to see what happens, after all, how do the eggs know they are being mixed one at a time?), beating well, after each addition. Add flour, salt and vanilla, beating until just combined. Add Nutella and chocolate chips mixing until combined. Spread batter into prepared pan. Sprinkle top of batter with nuts.

Bake for 30-40 min or until a wooden pick inserted in center comes out still slightly stickily. Be careful not to over bake. I would start checking at 28 min and check every 3 minutes. Let cool completely in pan and cut into squares. Drizzle a little caramel on plates before placing brownie and top with ice cream or whipping cream.