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. 

Anna’s Lots of Lemon Squares — Cake Mix Cookies

Anna Gugler's cake-mix cookies are always a hit with Barry. First it was her Spicy Butterscotch Cookies. Now,  it's her Lots of Lemon Squares that have him begging for more!

Luckily, she willingly shared her recipe, but aware that cake mixes have shrunk in size over the years, she even provided an adjustment:

If a recipe calls for an 18.25-ounce cake mix and all you call finds is a box mix ranging in size from 15.25 – 15.5 ounces, add the following:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

 

By the way, those Lemon Squares were also a big hit at the latest Ladies Literary League meeting as well.

 

 

Anna’s Lots of Lemon Squares — Cake Mix Cookies Yield: 13 x 9-cake pan

Crust

1 (18.25 oz.) lemon cake mx

1/2 cup finely chopped hazelnuts (or almonds)

1/2 cup butter, melted

 

Topping

4 eggs

2 cups granulated sugar

1/3 cup lemon juice

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon grated lemon zest 

 

Powdered sugar for sprinkling on top, optional

1. Crust — In a large bowl, combine cake mix, hazelnuts and melted butter; mixing until well blended. 
2. Press firmly into prepared pan. 
3. Bake for 12 minutes or until light golden browns.
4. Topping — In a small bowl, whisk together eggs, sugar and lemon juice until well blended.
5. Add flour, baking powder and zest. Mix well.
6. Pour over hot crust.
7. Bake 20 to 25 minutes longer or until set and light goldens.
8. Cool completely in pan on a wire rack. 
9. Dust with powdered sugar before serving, if desired. 
10. Cut into squares.

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!

Twisted Chocolate Hazelnut Loaves

Just for fun, I’ve been experimenting. Using a honey and milk bread dough, I tried some new shaping techniques that are flooding the internet and Pinterest. I decided on smaller sized loaves for gift giving and was very happy with the results and plan to experiment with more fillings and flavors. 

Twisted Chocolate Hazelnut Loaves   Yield: 3 or 4 smaller sized loaves (7 ½ x 3 ½” loaf pans)

1 recipe — Honey Milk Bread Buns 

Chocolate Hazelnut Spread (such as Nutella)

Egg wash (egg mixed with a few drops of water)

Chopped hazelnuts 

Powdered sugar for sprinkling, optional

1. Prepare dough as instructed for Honey Milk Bread Buns through step #12.
2. Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
3. Line loaf pans with parchment cut to fit both lengthwise and crosswise allowing for overlaps on the ends and sides. Spray with parchment. Preheat oven to 350°. 
4. Roll each piece of dough into a rectangle – approximately 10”x7”.
5. Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
   
6. Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
   
7. Using a bench knife (or sharp knife), make vertical cuts in the dough, about 3/4 to 1” wide, leaving about 3/4 to 1” uncut at the folded top of the dough.
   
8. Twist each cut section.
   
9. Starting from the uncut folded end, roll up the bread dough as shown in the photo.
   
   
   

   
10. Place in prepared pans, cover and let rise until loaves have doubled in size.
    
11. Egg wash each loaf and sprinkle with chopped hazelnuts. 
12. Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
13. Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
14. Sprinkle with powdered sugar when cool if desired.

Variations:

Cinnamon-sugar — I spread one of the loaves with butter and added brown sugar, cinnamon and ground pecans for a friend who does not care for chocolate! 

Savory — I’m thinking about using pesto and Parmesan as a spread and will experiment with other flavors, too.

Recipe without photos . . .

Twisted Chocolate Hazelnut Loaves   Yield: 3 or 4 smaller sized loaves (7 ½ x 3 ½” loaf pans)

1 recipe — Honey Milk Bread Buns 

Chocolate Hazelnut Spread (such as Nutella)

Egg wash (egg mixed with a few drops of water)

Chopped hazelnuts 

Powdered sugar for sprinkling, optional

1. Prepare dough as instructed for Honey Milk Bread Buns through step #12.
2. Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
3. Line loaf pans with parchment cut to fit both lengthwise and crosswise allowing for overlaps on the ends and sides. Spray with parchment. Preheat oven to 350°. 
4. Roll each piece of dough into a rectangle – approximately 10”x7”.
5. Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
6. Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
7. Using a bench knife (or sharp knife), make vertical cuts in the dough, about 3/4 to 1” wide, leaving about 3/4 to 1” uncut at the folded top of the dough.
8. Twist each cut section.
9. Starting from the uncut folded end, roll up the bread dough as shown in the photo above.
10. Place in prepared pans, cover and let rise until loaves have doubled in size.
11. Egg wash each loaf and sprinkle with chopped hazelnuts. 
12. Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
13. Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
14. Sprinkle with powdered sugar when cool if desired.

Variations:

Cinnamon-sugar — I spread one of the loaves with butter and added brown sugar, cinnamon and ground pecans for a friend who does not care for chocolate! 

Savory — I’m thinking about using pesto and Parmesan as a spread and will experiment with other flavors, too.

Eating Well's - Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower. The veggie steaks intrigued him as did the Romesco sauce. He had tried another Romesco sauce earlier but wasn't totally satisfied; this recipe is definitely a keeper; he has ideas for using the sauce as an accompaniment with several other dishes and has used it as a sandwich spread, too.
He cut the recipe in half -- for the full recipe go to Eating Well. Although this is a labor intensive recipe, it was yummy and quite satisfying. And it has staying power (satiety) as we were not hungry later on in the evening.

Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce 

1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
2. Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.
   
3. Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
   
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
   
6. Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.
7. For Romesco Sauce: Add to the food processor —almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 1 ½  tablespoons oil and process until well combined.
   
   
   
   
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
   
   
   
   
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.
    

Recipe without photos . . .
Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce
1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
2. Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.
3. Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
6. Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.
7. For Romesco Sauce: Add to the food processor —almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 1 ½  tablespoons oil and process until well combined.
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.

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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