Giada De Laurentiis
www.foodtv.com
shes cooks alot w/ nutella cookies a desert pizza which absolutely looks to die for omg so good. Check her out shes got some seriously sinful looking deserts.
chocolate hazelnut ravioli
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Chocolate Pizza
1 pound homemade pizza dough, recipe follows, or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
2007-03-02 06:50:50
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answer #1
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answered by Peaches 4
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Nutella cheesecake:
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 (13 ounce) jar chocolate hazelnut spread (nutella)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
DIRECTIONS
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
Be warned...this is a VERY rich cheesecake so cut small squares
*This stuff must be good, I'll have to try it. My co-worker puts it on toast
2007-03-02 14:20:28
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answer #2
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answered by Erin R 3
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Nutella Cookies
(makes 30 cookies)
1 1/3 cup all-purpose flour
2 tbsp unsweetened cocoa
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
7 tbsp unsalted butter, at room temp.
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella (chocolate hazelnut spread)
1/2 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1/2 cup toasted & skinned hazelnuts, coarsely chopped
Preheat oven to 350F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.
Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.
Nutella Sandwich Cookies
1 large egg
1 cup Nutella (divided use)
1 cup self rising cake flour (or self-rising White Lily)
Preheat the oven to 375 degrees F. Place egg in a bowl and beat it with a spoon or whisk. Add 1/2 cup of the Nutella and beat until smooth. Stir in 1/2 cup of the flour. Slowly stir in remaining flour; batter will be thick and sticky.
Drop 9 rounded tablespoons of batter onto a parchment lined cookie sheet, leaving about 2 inches of space.
Bake for 10-12 minutes. Let cool for at least 10 minutes. Carefully cut cookies horizontally through the center; fill each with a rounded teaspoonful of Nutella. Chill cookies.
Makes 9
2007-03-02 14:16:26
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answer #3
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answered by Cister 7
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I love it on toast, when the nutella gets warm and a little melted. Also great on crepes. And there's a great recipe on the Food Network for "hazelnut tartlets" and they are amazing!
2007-03-06 00:53:11
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answer #4
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answered by Anonymous
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Celery sticks
Graham Crackers
Banana Bread
2007-03-05 13:46:18
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answer #5
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answered by ♥kissie♥ 5
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Try it on bagels or make dessert pizza. Just take a regular pizza crust (homemade is best) spread nutella on it and top with nuts or whatever you like. Then bake until the crust is done and enjoy!
2007-03-02 14:32:14
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answer #6
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answered by hitwoman001 4
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Gina DeLorentis on the food network, uses it quite often.
Filling in crepes plain or with sliced bananas, just on plain bread, melted as a topping, are just a few that I remember. I remember, because that is how I use it. Can't go wrong with hazelnuts and chocolate! Check her website out and go crazy!
2007-03-02 14:19:14
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answer #7
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answered by Nisey 5
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I love Nutella it is so good! I usually for a tasty snack spread it on graham crackers or bread.
2007-03-02 14:57:05
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answer #8
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answered by Anonymous
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It's great on a sandwich with some crunchy peanut butter. It's also a great snack with pretzels.
2007-03-02 15:02:37
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answer #9
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answered by Sit'nTeach'nNanny 7
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yea i love nutella...here are a variety of ways you can enjoy it!
(have used and loved all of these recipes before)
nutella hot chocolate
3 tablespoons nutella
1 1/3 cups milk
Put Nutella and 1/3 cup milk in small saucepan over medium heat.
Whisk until blended.
Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.
Nutella Cheesecake!!
16 ounces cream cheese, softened
1/2 cup sugar
1 (13 ounce) jar nutella
1/4-1/2 teaspoon vanilla extract
9 inches graham cracker crust
In a large bowl, beat cream cheese and sugar until smooth.
Blend in Nutella and vanilla.
Pour into crust.
Refrigerate until set, about 4 hours.
Nutella Kiss Cookies
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nutella
1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
24 Hershey's chocolate kisses
sugar, for rolling cookie dough
Preheat oven to 375*.
In a medium bowl, combine the flour, baking soda and salt, whisk to combine.
In a mixing bowl, combine the Nutella, sugars and butter. Cream for about 3 minutes, then add the vanilla and egg. Blend until combined.
Stir in dry ingredients just until combined.
Shape cookie dough into walnut-sized balls, then roll into the extra sugar. Place on cookie sheet about 4 inches apart.
Bake for 8 minutes, pull rack out and place a kiss into the center of each cookie. Cookie will get the cracks from this. Push rack back in and bake an additional 3 minutes.
Remove to a wire rack to cool.
amazing nutella bundt cake
1 cup nutella, divided
4 large eggs, divided
18 1/4 ounces yellow cake mix
1/2 cup buttermilk
1 cup confectioners' sugar
2 tablespoons Frangelico
Preheat oven to 350 degrees.
Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
In a small bowl whisk together 2/3 cup Nutella and 1 egg.
Blend until completely smooth and set aside.
In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
Scrape down sides and increase speed to medium for 3 minutes more.
Remove 1 cup batter and mix into nutella/egg mixture.
Pour batter from large bowl into Bundt pan.
Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
Smooth top of cake batter.
Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
Cool cake in pan for 15 minutes.
Carefully invert onto cooling rack and remove pan.
While cake cools, make glaze.
GLAZE:.
Whisk together confectioners sugar and Frangelico liquor until smooth.
Drizzle over cake.
2007-03-02 15:01:53
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answer #10
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answered by Jane A 3
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