Monday, February 7, 2011

Happy Belated World Nutella Day!!!

 


The actual World Nutella Day was on February 5, 2011 but we were performing that night and in the theatre all day. With one day off on Sunday I decided to come up with a Nutella recipe to honor the day. Nutella is huge in Europe and has continued to gain popularity in the USA especially since you can get it in most grocery stores. Now, I just wish you could get creme de marron (chestnut creme) in the stores here as well! I'll talk about that more in another post! Nutella is a delicious hazelnut chocolate spread that is great on wheat toast, swirled into oatmeal and ice cream, and as I found out today, heavenly in cookies!! World Nutella Day was started and is hosted by two wonderful bloggers from, Ms. Adventures in Italy  and Bleeding Espresso.  For this cookie recipe I decided to combine two of my favorite sweet things: Nutella and Reese's Peanut Butter Cups! Reese's recently introduced their Reese's Minis which are dime sized cups that come already unwrapped. I must give you a warning about these cookies. They are very addicting so bake some, eat one or two, and then share the rest!

The new Reese's minis. Save your gold Nutella seals and check out http://www.nutellausa.com/boutique.htm



Nutella and Peanut Butter Cup Cookies



INGREDIENTS:

2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter (1stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1/2 tsp. almond extract
1 tsp. vanilla
1/4 cup Nutella
1/2 cup Reese's Minis chopped in halves

PREPARATION:

Preheat oven to 375 degrees. In a large bowl mix together the flour, baking soda, and salt. Next, cream the butter, sugar and brown sugar in an electric mixer. Add the eggs, vanilla, and almond until combined. Gradually add the flour mixture to the egg mixture until combined. Remove from mixer and add in Nutella and Reese's Minis. It doesn't have to be fully mixed in because it will give the cookies a beautiful Nutella swirl! Drop by tablespoons on prepared baking sheet with silpat or parchment paper. Bake for 8-10 minutes. The longer they are in the crispier they will be. Remove from oven and let cool on wire racks. Mangia bene!




The final peanut butter, chocolate hazelnut cookie! Yum!


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