Culinary Confessional

Banana-Nutella Croissants

        6 croissants

12 tbsp Nutella

2 large bananas, sliced into rounds

3 tbsp butter

1 pinch salt

                  Spread the Nutella over the bottom half of each croissant, then arrange the banana slices over the Nutella and sandwich with the top croissant half.

  In a skillet set over medium heat, melt the butter with the salt until browned.   Add the croissants to the pan and cook until crispy on both sides and the Nutella is melted, gently pushing down (similar to how you make a grilled cheese).  Serve immediately.

             Approximate Nutritional Values: http://www.food.com/recipe/easy-healthy-banana-peanut-butter-nutella-sandwich-snacks-325517

Four-Cheese Stuffed Cannelloni 1/4 cup hazelnuts 2 cups ricotta cheese 1 cup fontina cheese, grated 1 tbsp rosemary, minced 2 tbsp basil, chopped 1 tbsp frangelico liqueur 2 eggs 12 store-bought pasta sheets (or substitute cooked lasagna noodles) 2 cups tomato puree 1 cup canned whole tomatoes, chopped 1/4 heavy cream 2 tbsp garlic, minced 1 tsp red pepper flakes 2 tbsp dried basil 2 tbsp dried oregano 1 cup parmesan cheese, grated 1 cup mozzarella cheese, shredded Salt and pepper to taste Preheat oven to 375-deg. Arrange the hazelnuts in an even layer on a baking sheet and toast in the oven for 3-4 minutes or until golden brown. Then place in a food processor and pulse until finely ground. In a large mixing bowl, combine the ricotta, fontina, rosemary, basil, frangelico, eggs, ground hazenuts, salt, and pepper. Mix well to combine. Lay the pasta sheets on a flat surface and scoop 2-3 tbsp of the ricotta mixture along one edge of each sheet. Roll up to form a tube, then set aside. In a pot set over medium heat, combine the tomato puree, tomatoes, heavy cream, garlic, red pepper flakes, basil, and oregano. Cook for 10 minutes or until the sauce is bubbling slightly and the flavors have begun to marry. Ladle enough sauce into a large baking dish to coat the bottom, then arrange the cannelloni side-by-side in an even layer, seam-side down. Cover with the remaining sauce, followed by the parmesan and mozzarella cheeses. Bake in the oven for 20-25 minutes or until the pasta is tender and the cheeses on top are browned and melted. Let sit for 5 minutes before serving. Approximate Nutritional Values: http://www.food.com/recipe/four-cheese-cannelloni-223791

Nutella-Stuffed French Toast with Strawberries 1-1/2 lbs strawberries, sliced 6 tbsp sugar (divided) 1 loaf day-old French bread 1 cup Nutella 1 cup milk 1/4 cup heavy cream 5 large eggs 1 tbsp vanilla paste 2 tbsp flour 1/4 tsp baking powder 1 tbsp cinnamon 2 tbsp butter Confectioners sugar for dusting Preheat an electric griddle to 350-deg. In a bowl, combine the strawberries and 4 tbsp sugar. Toss to coat, then let sit at room temperature for 30 minutes to allow the flavors to marry. Slice the bread into 2” thick rounds. Then cut through the center of each round (as if butterflying a chicken breast), being careful not to cut through the crust so the slices are still connected. Spread a heaping tbsp of the Nutella in the center of each slice, then set aside. In a blender, combine the milk, cream, eggs, vanilla, 2 tbsp sugar, flour, baking powder, and cinnamon. Pulse on low speed for 10 seconds until well combined, then pour the batter into a shallow dish. Dip both sides of the bread slices into the batter, letting it sit in the mixture for a few seconds on each side to allow it to soak up some of the batter. Melt the butter the griddle, then arrange the bread over the griddle in a single layer. Cook for 5 minutes per side or until both sides are golden brown. Dust with the confectioners sugar and top with the strawberries, then serve. Approximate Nutritional Values: http://www.food.com/recipe/nutella-crunch-french-toast-499088

Chocolate Hazelnut Pudding 1-1/2 cup whole hazelnuts 2 cups whole milk 1 cup half and half 1 vanilla bean, split in half lengthwise 6 extra-large egg yolks 3 tbsp cornstarch, sifted 1/2 cup sugar 1 pinch salt 4 oz bittersweet chocolate, coarsely chopped 3 tbsp butter Heat the oven to 350-deg. Place the hazelnuts on a baking sheet and toast for 10 minutes, then set aside and let cool. Once cooled, remove the hazelnut skins either using a clean dish towel or your fingers. Then use a food processor to chop the cooled hazelnuts to coarse crumbs. Combine the milk and half and half in a saucepan over medium-low heat. Scrape the seeds from the vanilla bean with the back of a knife and add both the seeds and the vanilla pods to the saucepan, followed by the hazelnuts. Heat until scalding but not boiling. Them remove from heat and set aside for 30 minutes to allow the flavors to marry. In the meantime, in the bowl of an electric stand mixer fitted with a flat paddle, beat the egg yolks, cornstarch, sugar, and salt until thick and pale yellow in color. In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth, then set aside to cool. Strain the cooled milk-hazelnut mixture into the egg yolk mixture, half a cup at a time, beating with the electric stand mixer after each addition. Return the mixture to the saucepan over medium heat and cook, whisking constantly, until the custard thickens and starts to bubble, about 3 minutes. Strain the thickened custard into a clean bowl, then stir in the melted chocolate-butter mixture. Scrape pudding into a blender or food processor and process for about 30 seconds, until silky-smooth. Then spoon the pudding into small ramekins or dessert cups, cover with plastic wrap and chill overnight. Serve chilled. Approximate Nutritional Values: http://www.food.com/recipe/mohr-im-hemd-austrian-chocolate-hazelnut-pudding-224187

Nutella Meringues 3 egg whites, room temperature 1 pinch cream of tartar 1 pinch salt 1/2 cup plus 1 tbsp sugar 1/4 cup Nutella Preheat oven to 300-deg and place the rack on the bottom of the oven. Line two baking sheets with parchment paper and set aside. Heat the Nutella in a microwave-safe bowl, stirring every 30 seconds until melted. Then set aside until cool. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and the salt, then continue to whip on medium-high speed until soft peaks form. Increase the speed to high and add the sugar a spoonful at a time, beating until fully incorporated before adding more. Once stiff peaks form, gently fold the Nutella into the meringue using a rubber spatula—folding only until swirled into the meringue, but not fully incorporated. Using two spoons, drop the meringue batter onto the parchment paper-lined baking sheets in large dollops. Place in the oven and bake for 10 minutes, then lower the temperature to 200-deg and bake for an hour. After an hour, check the meringues to see if they are dry and solid. If so, then turn off the temperature and leave the meringues in the oven for several hours until completely dry and sound hollow when tapped. (Note: If the meringues still look or feel a bit “wet,” then continue baking for another 20 minutes before turning off the heat.) Approximate Nutritional Values: http://www.food.com/recipe/nutella-meringue-cookies-492855

Nutella Skillet Cookie 1/2 cup butter, melted 1-1/4 cup Nutella (divided) 1 cup light brown sugar 1 egg 1 egg yolk 1 tbsp vanilla paste 3/4 tsp baking soda 1/2 tsp salt 2 cups flour 1 cup milk chocolate chips Vanilla ice cream for topping Preheat oven to 350-deg. In the bowl of an electric stand mixer fitted with a flat paddle, combine the melted butter, 3/4 cup Nutella, brown sugar, egg, egg yolk, and vanilla. Beat on medium speed until smooth, then add the baking soda and salt and beat until combined. Then add the flour until evenly combined, followed by the chocolate chips. Place dough in 10" cast iron skillet (or a springform pan as a substitute). Heat the remaining Nutella in the microwave for in 20-second intervals until melted. Swirl 3/4 of the melted Nutella into the dough with a knife, then bake for 15-20 minutes or until a toothpick inserted into the center of the cookie comes out clean. Serve immediately, topped with ice cream and a drizzle of the remaining melted Nutella. Approximate Nutritional Values: http://www.food.com/recipe/nutella-cookies-472640

Minty Nutella Crunch Ice Cream Cake 3 cups Nutella 6 cups Rice Krispies cereal 1 gallon vanilla ice cream 1 tbsp mint extract Place a 9” springform pan and a large mixing bowl in the freezer to chill. In a large saucepan over low heat, combine the Nutella and Rice Krispies.  Mix well until the Rice Krispies are completely coated with the Nutella, then remove from heat. Line a baking tray with parchment paper. Pour the Nutella-Rice Krispies mixture onto the baking sheet and spread into an even layer with an offset spatula, then place in the freezer to chill. While the cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften slightly. After 45 minutes, cut the coated cereal into bite-sized pieces, then return to the freezer until the ice cream has softened just enough to stir in the cereal (but not so melted that it is runny).  Working with the chilled mixing bowl, stir all but 2 cups of the cereal mixture and the mint extract into the ice cream.  Then quickly transfer the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture, then cover with plastic wrap and return to the freezer for at least 6 hours or overnight until completely frozen. Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften slightly. When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/nutella-and-ice-cream-cake-475470

Nutella Crescent Rolls 8 oz package refrigerated Pillsbury crescent rolls 8 tbsp Nutella 8 tbsp peanut butter 1 banana, sliced thin 1/4 cup confectioners sugar 4 oz semisweet chocolate, melted  Preheat oven to 350-deg. Separate the crescent rolls along the perforations, then lay in an even layer on a cookie sheet.   Spread a thin layer of peanut butter over the dough, followed by a thin spread of Nutella.  Lay two banana slices along the edges of each triangle of dough, then roll up like a cigar. Bake for 8 minutes or until golden.  Dust with the confectioners sugar and drizzle with the melted chocolate, then serve. Approximate Nutritional Values: http://www.food.com/recipe/nutella-rolls-269736

Nutella Gelato 2 cups whole milk 1 cup heavy cream 3/4 cup sugar, divided 4 egg yolks 2 tbsp vanilla paste 3/4 cup Nutella 1/2 cup hazelnuts, finely chopped In a saucepan over medium heat, combine the milk, cream, and 1/2 cup sugar for 5 minutes or until the sugar dissolves. In the bowl of an electric stand mixer fitted with a whisk attachment, whip the egg yolks with the remaining sugar until the mixture is thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk mixture into the eggs to temper, stir constantly.  Once the eggs and warm milk are at the same temperature, pour the mixture into the saucepan with the rest of the warm milk.   Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the custard mixture through the strainer.  Then stir in the vanilla and hazelnut spread until completely integrated. Chill the custard completely before pouring the mixture into an ice cream maker.  Follow the manufacturer's instructions to freeze.   Once the machine has processed the ice cream, stir in the chopped hazelnuts then place in an air-tight container and store in the freezer for at least four hours or until the ice cream slightly hardens.   Approximate Nutritional Values:  http://www.food.com/recipe/nutella-ice-cream-420285

Nutella Brownies 1/2 cup butter, melted on the stovetop 1 oz milk chocolate, finely chopped 1 cup granulated sugar 1/4 cup cocoa powder 2 large eggs, beaten 1/2 cup hazelnuts, finely chopped 1 tsp vanilla extract 1/2 tsp salt 3/4 cup flour 1/2 cup Nutella Non-stick spray Preheat oven to 350-deg.  Line a muffin tin with liners. In a mixing bowl, whisk together the melted butter and chopped chocolate.  Stir until the chocolate has melted and the mixture is smooth, then transfer to the bowl of an electric mixer fitted with a flat paddle. Add the sugar and cocoa powder and stir until combined. Then add the eggs, vanilla, chopped hazelnuts, and salt, mixing until combined, followed by the flour, again mixing until smooth. Transfer the batter to the prepared muffin cups, filling each liner about 3/4 full. Smooth the top of the batter with a small spatula or spoon. Place the Nutella in a ziplock baggie and squeeze down into a corner. Cut the corner off the bag with scissors, then squeeze a tablespoon-full of the Nutella into the center of each brownie. Bake 20-24 minutes, or until a toothpick inserted into the center comes out clean. Remove the brownies from the pan and cool on a wire rack. Approximate Nutritional Values:  http://www.food.com/recipe/nutella-brownies-291921

Banana Nutella Milkshake 1 large banana 3 tbsp Nutella 3 cups vanilla ice cream 8 oz milk Combine all the ingredients in a blender and blend until smooth.  Serve immediately.  Approximate Nutritional Values: http://www.food.com/recipe/nutella-banana-milkshake-261867

Chocolate Raspberry Nutella Cake For the Cake: 2 sticks butter 4 tbsp dark cocoa powder 1 cup boiling water 2 cups flour 2 cups sugar 1/4 tsp salt 1/2 cup buttermilk 2 eggs 1 tsp Baking Soda 1 tsp Vanilla 2 cups Nutella Non-stick cooking spray For the Raspberries: 2 pints raspberries, hulled and sliced 1/4 cup sugar 1 tsp vanilla 2 cups heavy cream 1/2 cup confectioners sugar Preheat oven to 350-deg. Line two round baking pans with parchment paper, then spray with non-stick spray. In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Then pour in the boiling water and let the mixture bubble for 20 seconds before turning off the heat and set it aside. In a bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside. In a large mixing bowl, sift together the sugar, flour, and salt.  Whisk in the hot cocoa mixture, then add the buttermilk mixture, stirring until thoroughly combined. Pour the batter into the prepared pans and bake for 17-20 minute, until a toothpick inserted into the center comes out clean. Remove the cakes from the pans and set aside to cool. Meanwhile, prepare the raspberries by combining them with the sugar and vanilla. Let them macerate for 15 minutes, then drain off the excess juice. In a stand mixer fitted with a whisk attachment, whip the heavy cream with the powdered sugar until stiff peaks form. To assemble, turn one cake layer upside down on a serving platter. Spread half of the Nutella over the top, followed by half the whipped cream and half of the raspberries.  Top with the other cake layer and repeat with the rest of the Nutella, whipped cream, and raspberries.  Keep chilled until serving. Approximate Nutritional Values:  http://www.food.com/recipe/chocolate-treasure-mini-raspberry-cakes-167458

Nutella Ravioli 16 wonton wrappers 1 egg, beaten 1 cup Nutella 1 cup granulated sugar 1 cup confectioners sugar Vegetable oil for frying  Preheat oven to  200-deg.   Place a large frying pan with at least 2" of vegetable oil over medium heat until it reaches 350-deg. Brush the edges of each wonton with the egg, then spoon 1 tbsp of the Nutella in the center.  Fold each wrapper into a triangle or half-moon shape, gently pushing out any trapped air.  Use the edges of the wrappers to form a tight seal.  (Note: you can also use a fork to seal the ravioli.)   Dredge the wrappers through the granulated sugar, then place on a baking sheet, being careful not to let them overlap. Working in batches, carefully place the ravioli in the hot oil.  Cook until golden, about 45 seconds per side.  Then, using a slotted spoon, remove the ravioli and place on a baking sheet.  Place in the oven to keep warm as you fry the remaining ravioli. Dust the ravioli with the confectioners sugar, then serve. Approximate Nutritional Values: http://www.food.com/recipe/nutella-ravioli-cookies-148545

Frozen Nutella Pops

Tiramisu Torta 2 tablespoons butter 1 cup hazelnuts, chopped 1/4 cup sugar 1/4 cup water 8 ounces cream cheese, softened 1/4 cup confectioners sugar 16 ounces mascarpone cheese, softened 2 tablespoons strong espresso 1 tablespoon spiced rum 3/4 cup coarsely grated chocolate In a medium skillet, melt the butter over medium-high heat.  Stir in the chopped hazelnuts, sugar, and water.  Cook for approximately seven minutes, until the nuts are toasted and the syrup coats them evenly.  Then spread the nuts on some parchment paper and let cool. In the bowl of an electric stand mixer fitted with a flat paddle, beat the cream cheese, rum, and confectioners sugar at medium speed until smooth, then scoop into a bowl and set aside. Still using the electric mixer, beat the mascarpone with the espresso until fluffy. Line a 6” round cake pan with plastic wrap.  Spread half of the mascarpone mixture on the bottom of the pan, then sprinkle with a third of the grated chocolate.  Spread the cream cheese mixture on top and then sprinkle on another third of the grated chocolate.  Spread one more layer of the mascarpone cheese on top, then refrigerate for an hour. Invert the torta onto a serving dish, remove from pan, and carefully remove the plastic wrap.  Cover the sides of torta with the hazelnut brittle and sprinkle the top with the remaining chocolate.  Cover and refrigerate until ready to serve.   Approximate nutritional values: http://www.food.com/recipe/tiramisu-layer-cake-202785

No-Bake Strawberry Nutella Cheesecake For the Crust: 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted For the Filling: 8 oz strawberry-flavored cream cheese, softened 2/3 cup Nutella 2 teaspoons pure vanilla extract 8 oz Cool Whip For Garnish: Whipped Cream Chocolate shavings Toasted, chopped hazelnuts In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between 6 ramekins and press into the bottoms of the dishes to form a crust. In the bowl of an electric mixer fitted with a flat paddle, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the Cool Whip until well blended and fully incorporated. Pipe or spoon the filling into the ramekins over the Oreo crusts. Cover with plastic wrap and refrigerate for at least two hours. Garnish with whipped cream, chocolate shavings, and toasted, chopped hazelnuts, then serve. Approximate Nutritional Values: http://www.food.com/recipe/nutella-cheesecake-51306