Birthday Celebration w/ Self-frosting Nutella Cupcakes

It's our niece’s birthday and she is a Nutella fan . . . so I started searching for a cupcake recipe that use the creamy hazelnut-chocolate spread. Pinterest offered several pages of offerings, but this recipe for Self-frosting Nutella Cupcakes showed up repeatedly and it caught my eye. A

If I knew the origins of the recipe, I’d be sure to give credit where credit is due. But since I don’t, I’ll simply re-share a the

recipe.

Bring on the candles!

Self-frosting Nutella Cupcakes

¼ cup butter, at room temperature


¼ cup vegetable (canola) oil


¾ cup granulated sugar


3 large eggs


1 teaspoon vanilla


1 ¾ cup all-purpose flour


2 teaspoons baking powder


¼ teaspoon salt


About ¼ to ½ cup Nutella, at room temperature

1. Preheat the oven to 325°.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and creamy.
3. Add the eggs and vanilla and beat until smooth.
   
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick in order to swirl in the Nutella.

   

   Dry ingredients ready to add above . . .
   and added to wet mixture below . . . 

   
5. Divide the batter between 12 foil or paper-lined muffin cups.
   
6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or the tip or a knife.

   

   Spoonfuls of Nutella added above; ready
   to swirl . . . 

   
7. Bake for 25 to 30 minutes, or until springy to the touch.
   
8. Remove from oven and put on a cooling rack to cool.

   

   Celebrating at Freddy's!

Other recipe on our blog that use Nutella:

Chocolate Breakfast Shake

Recipe without photos . . .

Self-frosting Nutella Cupcakes

¼ cup butter, at room temperature


¼ cup vegetable (canola) oil


¾ cup granulated sugar


3 large eggs


1 teaspoon vanilla


1 ¾ cup all-purpose flour


2 teaspoons baking powder


¼ teaspoon salt


About ¼ to ½ cup Nutella, at room temperature

1. Preheat the oven to 325°.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and creamy.
3. Add the eggs and vanilla and beat until smooth.
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick in order to swirl in the Nutella.
5. Divide the batter between 12 foil or paper-lined muffin cups.
6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or the tip or a knife.
7. Bake for 25 to 30 minutes, or until springy to the touch.
8. Remove from oven and put on a cooling rack to cool.

No-Bake Nutella Lover's Cheesecake

For my Nutella loving husband, a cheesecake that he can’t stop eating! (The only difficult thing about this recipe is trying to extract every bit of Nutella from the jar!)

No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
   
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
   
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
   
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
   
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
   
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled.

Recipe without photos . . . No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled!

No baking required -- Nutella Cheesecake

With temperatures near 100°, I really didn't want to turn on the oven but we did need a dessert. So, it seemed the perfect time to try out a dessert I found on Pinterest. This yummy recipe, created by Nigella Lawson, is perfect for summer.

No-bake Nutella Cheesecake    Makes a 9" cheesecake
10 oz. graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb. (2 - 8 oz. pkg.) cream cheese, (at room temperature
1/2 cup powdered sugar, sifted
Whipped cream for topping cheesecake if desired (made with 1 1/2 cups whipping cream, 1/3 cup powdered sugar & 1 teaspoon vanilla)

1. Process the graham crackers in the work bowl of a food processor until they are finely ground.
   
2. Add the butter, 1 tablespoon Nutella and 3 tablespoons of the hazelnuts; pulse until mixture looks like fine sand.
   
3. Pour mixture into the base of a  sprayed 9" springform pan; press evenly into the bottom of the pan using your hands. Refrigerate until firm.
4.  Refrigerate until firm.
5. Beat the cream cheese and powered sugar until smooth.
   
6. Add the remaining Nutella and continue beating until combined.
   
7. Carefully smooth the Nutella mixture over the chilled crust.
   
8. Scatter the remaining chopped hazelnuts over the surface of the cheese.
   
   
   
   
9. Cover and refrigerate for at least 4 hours or overnight. For best results keep refrigerated until ready to slice and serve. Run knife around the edge of pan before removing cheesecake from springform pan. Slice and serve. Note: We passed whipped cream so guests could add a dollop as desired.
   

Recipe without photos . . .

No-bake Nutella Cheesecake    Makes a 9" cheesecake
10 oz. graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb. (2 - 8 oz. pkg.) cream cheese, (at room temperature
1/2 cup powdered sugar, sifted
Whipped cream for topping cheesecake if desired (made with 1 1/2 cups whipping cream, 1/3 cup powdered sugar & 1 teaspoon vanilla)

1. Process the graham crackers in the work bowl of a food processor until they are finely ground.
2. Add the butter, 1 tablespoon Nutella and 3 tablespoons of the hazelnuts; pulse until mixture looks like fine sand.
3. Pour mixture into the base of a  sprayed 9" springform pan; press evenly into the bottom of the pan using your hands. Refrigerate until firm.
4. Beat the cream cheese and powered sugar until smooth.
5. Add the remaining Nutella and continue beating until combined.
6. Carefully smooth the Nutella mixture over the chilled crust.
7. Scatter the remaining hazelnuts over the surface of the cheese.
8. Cover and refrigerate for at least 4 hours or overnight. For best results keep refrigerated until ready to slice and serve. Run knife around the edge of pan before removing cheesecake from springform pan. Slice and serve. Note: We passed whipped cream so guests could add a dollop as desired.

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Nutella Puff Pastry Christmas Tree

This impressive sweet treat is easy to make with commercially made puff pastry and a jar of Nutella. It was a fun addition to a Christmas dessert tray I made for a family gathering. 

The tree is part of a cookie/dessert tray we used for a family gathering. 

 

Nutella Puff Pastry  Christmas Tree 

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

1. On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
   
   
   
2. Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk.  Carefully remove the top tree and set aside.
   
   
   
3. Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
4. Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together. 
5. Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
6. To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
   
   
   
7. Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake.
   
8. Brush the twisted branches with the egg wash. 
9. If desired, sprinkle with chopped hazelnuts.
10. If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
11. Carefully transfer the parchment paper to the baking sheet.
12. Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
    
    
    
13.  Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough. 
    
    
    

Recipe without photos . . . Nutella Puff Pastry  Christmas Tree 

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

1. On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
2. Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk.  Carefully remove the top tree and set aside.
3. Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
4. Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together. 
5. Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
6. To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
7. Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake. 
8. Brush the twisted branches with the egg wash. 
9. If desired, sprinkle with chopped hazelnuts.
10. If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
11. Carefully transfer the parchment paper to the baking sheet.
12. Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
13.  Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough. 

Tortilla Folds – Joining the tortilla folding trend

Tortilla folding is trending.  It’s the newest food fad and bloggers and cooks are getting creative with fillings for the latest in  hand-held sandwiches. I decided it was time to join their ranks. There are so many options. I started out with a taco-inspired fold and then tried a few other flavors. Plus I’ve added a few others I've tried + ideas for future reference. 

They're FAST & FUN!

Taco Tortilla Fold  Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored sausage or ground beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans 

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

   
2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarter—we discovered it stays in place best if you place it on a thin layer or bean paste, shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
   
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

   
4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / shredded deli-style roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

 

Recipes without photos . . .

Taco Tortilla Fold

Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

 

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored ground pork or beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans (about a teaspoon)

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarterwe discovered it stays in place best if you place it on a thin layer or bean paste shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

 

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / deli-style shredded roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs with green chilies / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

SHAKE UP Breakfast Time! Chocolate Breakfast Shake

It’s delicious, nutritious, and easy to make. Here’s a quick run-down of the ingredients:

• You’ll get potassium from the banana.
• Lots of fiber from the flax + it helps reduce cholesterol and helps stabilize blood sugar. And, my opthalmologist recommends it for eye health.
• Almond “milk” is made from almonds, water and a little sweetener. It contains no cholesterol or lactose. (We seem to have developed a lactose intolerance as we have aged!) The commercial product we buy is enhanced with vitamins, has 50% more calcium than regular milk and contains just 60 calories per one cup (compared to skim milk at 90 calories per cup). Besides that, it tastes really good and has a long refrigerator shelf life.
• Occasionally I will tap into Barry’s ever present supply of Nutella® (hazelnut-based sweet spread made from ground hazelnuts, skim milk and cocoa) but most of the time I just use plain cocoa which produces a chocolaty taste without too many extra calories.
• Personally, the almond milk and sugar from the banana adds enough sweetness for me, but if it’s not enough for you, add honey or agave syrup (a naturally low glycemic sweetener - it is 1½ times sweeter than sugar so just a little adds a lot of sweetness).

Chocolate Breakfast Shake    Makes about 2 cups
1 banana
¾ to 1 cup Almond Milk or use regular if preferred
1 tablespoon ground flax meal (I use golden flax meal)
1 tablespoon unsweetened cocoa powder or use 1 to 2 tablespoons Nutella® for a richer flavor
About ½ to ¾ of a glass of ice cubes (use the glass you’ll serve the shake in)
Agave or honey to sweeten, if needed

1. Put banana, milk, flax meal, cocoa and Nutella® into blender. Add lid and blend until well mixed.
2. Stop blender; add ice and blend until ice is finely chopped.
3. Taste and add agave or honey -- just enough to sweeten, if needed. (If you use almond milk and Nutella@ they both have sweetners in them so you may or may not need additional sweetness.)