Nutella Nation

Nutella Recipe of the Day:

2012-05-17T14:12:00.003-07:00

NUTELLA HOT CHOCOLATE

1 serving

1 cup milk (I use skim)
2 1/2 Tbsp Nutella
1 Tbsp Cocoa
Tiny pinch of salt

In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot. Pour in a cup and top with homemade whipped cream and shaved chocolate. Excellent with some shaved Lindt chocolate on top.

[Source: thehungryhousewife.com]

Now that's a lot of Nutella!

2012-05-17T05:08:00.001-07:00

Nutella Recipe of the Day!

2012-05-14T09:16:00.004-07:00

Petite Nutella Pochettes

Prep Time: 1 hrs
Total Time: 1 hrs 20 mins
Yield: 32 pochettes

About This Recipe

"This recipe is from Melissa d'Arabian from the Food Network. I made these for my niece who is away at college and is a huge Nutella lover. After the pochettes had cooled, I rolled them in confectioner's sugar. My niece loved them."

Ingredients

1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups flour
1/4 cup nutella, plus
2 tablespoons nutella
1/2-1 cup confectioners' sugar
water, as needed

Directions

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.

Fill each dough circle with a small spoonful of Nutella. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 20 minutes. Cool, then sift the confectioners' sugar on top and serve.

[Courtesy of Food.com]

Nutella Lawsuit

2012-05-12T22:16:00.002-07:00

No Nutella blog would be complete without at least a passing reference to the Nutella lawsuit class action settlement passed down a couple of weeks ago in California:

Nutella: Consumer Class Action Settlement

Andrew Harrer/Bloomberg via Getty Images

Two moms took a big food corporation to court over false advertising and won their case — and now you can get a cut of it.

Their goal was to get the maker of Nutella to admit that, contrary to its ads, the product is no more healthy than a candy bar.

Laura Rude-Barbato, mother of three took the maker of Nutella to court and won. Athena Hohenberg, a San Diego mother of a 4-year-old daughter also took the company to court.

Rude-Barbato said their television ad which claimed that “Nutella is made with simple, quality ingredients like hazelnuts, skim milk and a hint of coco,” was false.

“I thought it was at least as nutritious as peanut butter if not more and that’s the impression I got from the advertisement. I thought it had health benefits and it clearly doesn’t,” she said.

After watching the ads, Rude-Barbato was shocked to discover that what she had been feeding her children wasn’t healthy at all.

In fact, just two tablespoons of Nutella contains 200 calories, 21 grams of sugar and 11 grams of fat.

“I felt duped,” said Rude-Barbato.

In Hohenberg’s suit, she claimed that she “was shocked to learn” that Nutella “was the next best thing to a candy bar.”

The company website still asserts: “when used in moderation with complementary foods, Nutella® is a quick and easy tool to encourage kids to eat whole grains, such as whole wheat toast.”

Rude-Barbato fought back for truth in advertising and the maker of Nutella, Fererro USA awarded her $3.5 million — that’s anywhere from $4 to $20 per person.

Any consumer who bought Nutella between Jan. 1, 2008 and Feb. 3, 2012, (or Aug. 1, 2009 and Jan. 23, 2012 in California) can file a claim.

To find out more about the consumer class action settlement click here.

[Source ABCNews.go.com]

Nutella Lava Brownies

2012-05-10T08:25:00.000-07:00

A classic Nutella retake on Domino's lava cakes:

Ingredients:
1 box of your favorite brownie mix
1/3 cup Nutella

Directions:
Pre heat oven to 350 degrees F.
Prepare brownie mix according to instructions. Grease a 12 hole muffin or cupcake pan.
Scoop batter into each muffin tin until 1/3 full. Add a generous dollop of Nutella to the middle of each muffin tin (about 1 tsp). Add more brownie batter on top, until about 2/3 full.
Bake for 20 minutes. A toothpick inserted near the side (not where the Nutella is) should come out clean.
Let brownies cool for 5-10 minutes, then use a knife around the edges to loosen the brownies and remove from tin. Add raspberries and/or confectioners sugar as desired.

Serve while warm.

Source: earthlaughs

It Just Gets Stranger

2012-05-09T22:14:00.000-07:00

Nutella Pizza?!

While researching new and exciting ways of consuming Nutella I came across this little gem courtesy of Manusmenu.com:

Ingredients:
Pizza dough
Nutella
Whipped cream, unsweetened
Toasted hazelnuts

Roll out your pizza dough into a cirlce. Make it 0.5 cm thick and poke the centre a few times with a fork, so that it stays flat while cooking.

Bake in a preheated oven at 180ºC – 350ºF for about 15 minutes or until the pizza is cooked through.

When ready, take it out and generously spread some Nutella on the top. Decorate it with whipped cream, to make it look like mozzarella, and toasted hazelnuts.

Serve while warm.

The Unofficial Guide to Nutella

2012-05-09T19:00:00.000-07:00

The Unofficial Guide to Nutella

Anyone claiming to be a true Nutella connoisseur will of course have a copy of this wonderful volume by Michelle Fabio and Sara Rosso in their library:

Nutella. A mix of chocolate and hazelnut If you know it, you love it!

We, the World Nutella Day co-hosts, decided to put together this primer for both aspiring and veteran Nutella fans to better understand their favorite hazelnut spread and help spread the word about Nutella!

Inside the guide, you'll find Nutella recipes with full-color photos (black & white on classic Kindle), an introduction on how to eat Nutella, our favorite Nutella combinations, fun ideas for how to enjoy Nutella, how to throw your own Nutella party, and much more.

If you like to cook, or just want to experiment with some sweet treats, you'll love the recipes in The Unofficial Guide to Nutella.

Here are the recipes in the book:
- Flourless Chocolate Nutella Cake
- Nutella & Mascarpone Cream Chocolate Tarts
- Hazelnut Macarons with Nutella and Spicy Nut Centers
- Nutella & Mixed Nut Cereal Clusters
- Nutella & Fresh Ginger Mousse
- Drunken Devil's Food Espresso Cupcakes with Nutella Filling
- Italian-style Hot Chocolate with Nutella
- Banana & Nutella Cake
- Banana Nutella Brownies

So whether you're a new or old-school Nutella fan, whether you're looking for ideas to participate in World Nutella Day on February 5th, want to wow your friends with a Nutella dessert, or you just want a quick way to show your friends what the fuss is about, the Unofficial Guide to Nutella has something for you!

You can get this now for Kindle on Amazon.com: http://www.amazon.com/The-Unofficial-Guide-Nutella-ebook/dp/B006YRN15O/ref=sr_1_1?s=books&ie=UTF8&qid=1336614775&sr=1-1

A Book about Nutella?

2012-05-06T17:28:00.000-07:00

I recently came across a book entitled "Chocolate : a bittersweet saga of dark and light" by Mort Rosenblum. He devotes an entire chapter (chapter 14) to Nutella and it's origins. It's an interesting read that I would highly recommend.

Abstract:

Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano (chile-laced chicken with chocolate) of ancient Mexico to the contemporary French chocolatiers who produce the palets d’or (bite-sized, gold-flecked bricks of dark chocolate) to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations; meets with growers, buyers, makers, and tasters; and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is an intriguing foray into this “food of the gods.”

Editorial Reviews

From Publishers Weekly:

Did the Aztecs discover chocolate? Do the Swiss make the world's best chocolate? Is Godiva chocolate worth its price? No, no and no, according to Francophilic foodie Rosenblum (Olives). Although he'd always considered himself a "chocolate ignoramus," after attending a fancy Parisian chocolate tasting he immerses himself in the world of professional chocolatiers. He researches texts on the history of chocolate for amusing anecdotes, but his forte is his knack for going out in the field and talking with the masters. Rosenblum lets the artists teach him how great chocolate is made and how to appreciate its qualities. He travels from the cacao growing fields of Ivory Coast to the kitchens of some of Mexico's finest chefs, from the refined workshops of Paris to the factories of Hershey, Pa. As he discovers, chocolates—candy bars, chocolate mints—are basically an industrial product, containing little cacao and unworthy of serious culinary interest. Real chocolate, however, like fine wine, can be absolutely sublime. Artisans who carefully select their cacao beans and process those beans with painstaking attention can craft exquisite chocolate with extremely complex aromas and flavors. Rosenblum's chatty book, which lacks an index or endnotes, may disappoint food researchers. But for that vast world of chocolate-lovers who'd like a book between their bars, this bonbon is sure to please.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

From Bookmarks Magazine:

Rosenblum trades the focus of his James Beard award-winning Olives for a newer, sweeter obsession. His experience as a newspaperman (Rosenblum is the former editor for the International Herald Tribune and a former Associated Press reporter) bears fruit in the strong source material he tracks down in far-flung locales. If his prose is weakened by newsroom clichés, it is at least “clean and consistent” enough to tell a satisfying story (Newsday). Like any devotee, Rosenblum has his favorites, and while the critics concede that French chocolate may be the best, many are put off by the author’s blind devotion to it. Like its subject matter, Chocolate is a book that aims to please, and should drive anyone with a sweet tooth into the candy shop.

Publisher: North Point Press; 1st edition (October 17, 2006)
Language: English
ISBN-10: 0865477302
ASIN: B005Q7WJ5G

[Sources: Amazon.com: http://www.amazon.com/dp/B005Q7WJ5G/ref=rdr_ext_tmb]

Nutella Recipe of the Day

2012-05-06T07:18:00.000-07:00

Nutella Biscotti

Shared with Recipe Goldmine.com by Janelle Parker

4 large eggs, divided
1 cup granulated sugar
1 cup Nutella, divided
1 cup unsalted pistachios, shelled
1/3 cup dried cranberries (optional)
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup confectioners' sugar
3 tablespoons boiling water

Heat oven to 350 degrees F.

In large mixing bowl, whisk together 3 whole eggs, 1 egg yolk (reserve extra white) and 1 cup sugar until completely blended. Add 3/4 cup Nutella and stir to fully incorporate. Add pistachios and dried cranberries. Fold in flour, salt and baking powder.

Divide dough in half and form into 2 (12 x 2-inch) logs on parchment- or foil-lined cookie sheet. (If needed, moisten hands with water periodically while forming dough to prevent sticking.) Brush logs with remaining egg white and sprinkle with 2 tablespoons sugar. Bake for 25 minutes, rotating cookie sheet once after 15 minutes to ensure even baking.

Turn oven temperature to 300 degrees F. Remove logs from oven and let cool for 10 minutes.

While still warm, cut logs widthwise on slight diagonal to form 1/2 inch-wide strips. Lay on sides on baking sheet. For crispy biscotti, bake cookies for another 15 to 20 minutes. Cool completely.

In small bowl, whisk together remaining 1/4 cup Nutella, the confectioners' sugar and the boiling water until smooth. Lay biscotti on parchment- or foil-lined cookie sheet and drizzle glaze over cookies with fork or dip one end of each cookie into glaze. To harden glaze, dry at room temperature for at least 1 hour.

Store in airtight container for up to 2 weeks.

A Nutty-Chocolate Delight

2012-05-05T16:43:00.000-07:00

Here's another wonderful Nutella idea as found at PinkofPerfection.com :

Nutella Chocolate Chip Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/3 cup Nutella
2 eggs
1 12-ounce package dark chocolate chips

Heat oven to 350°F. Stir together flour, baking soda and salt. Beat butter, sugar, and Nutella in a large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 10 minutes. Cookies should be crisp on underside edges and just ever so slightly undercooked in the center. Cool on cookie sheet, then transfer to a plate.

Nutella Recipe of the Day!

2012-05-05T07:10:00.002-07:00

Brioche with Orange Marmalade and Nutella

[Courtesy of recipe goldmine.com]

1/2 cup Nutella
8 (1/2-inch thick) slices of brioche or challah
3 tablespoons unsalted butter, melted
1/2 cup high quality bitter orange marmalade
2 ounces skinned hazelnuts, toasted and very coarsely chopped

Heat broiler. Put Nutella in a bowl over a pan of simmering water, and heat, stirring, until it is warm and softened.

Put brioche on a baking sheet, and brush each slice with melted butter. Broil just until brioche is golden. Remove from heat, and immediately spread with marmalade. Dip a fork into Nutella, and drizzle generously over marmalade. Top with chopped nuts. Serve immediately.

Yield: 8 servings.

Everything There is to Know about Nutella

2012-05-04T14:44:00.000-07:00

So what is Nutella and why am I all of the sudden hearing about it everywhere? The following is taken from the Ferrero Nutella website and will tell you everything you need to know about this delicious spread which is quickly becoming its own subculture:

What is Nutella® spread?

Nutella® (pronounced "new-tell-uh") is a tasty unique spread made from the combination of roasted hazelnuts, skim milk and a hint of cocoa. Nutella® has no artificial colors or preservatives. It can be used on a wide variety of breads. For more information on the rich history of Nutella®, click here.

What does Nutella® taste like?

Nutella® has a unique taste. The blend of simple and wholesome ingredients – hazelnuts, sugar, skim milk and a hint of cocoa – combined with its creamy texture spread on whatever bread you choose, will delight your taste buds with each bite.

Does Nutella® contain any peanuts?

Nutella® hazelnut spread does not contain peanuts or peanut ingredients, nor does the product come in contact with peanuts during manufacturing.

Is Nutella® really a hazelnut spread?

Hazelnuts are a main ingredient in Nutella®. Each 13 oz. jar contains more than 50 hazelnuts. See ingredient list for other ingredients.

Is Nutella® kosher?

Yes. Nutella® is kosher.

Is Nutella® gluten free?

Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.

Is there any caffeine in Nutella®?

Since cocoa is an ingredient in Nutella®, there is just a trace of caffeine in a two tablespoon serving.

Is the Palm Oil in Nutella® a hydrogenated oil?

No. The palm oil is naturally extracted from the fruit of the palm. This palm oil is adjusted to assure the best consistency for easy spreading by reducing the level of saturated fat.

Does Ferrero support responsible palm oil use?

Yes. As a member of the RSPO (Roundtable on Sustainable Palm Oil), Ferrero only uses palm oil which is extracted from controlled plantations in Malaysia.

Why is Nutella® hazelnut spread advertising itself as a breakfast food?

European families and visitors have enjoyed Nutella® hazelnut spread as a breakfast staple on bread and toast for more than 40 years. The Ferrero Company wanted to introduce this traditional Italian breakfast item to the U.S. market to share the enjoyment of such a unique, convenient and tasty product. For more information on Nutella® at breakfast time, please visit the "Nutella® and Family" section of the site.

How can Nutella® help moms at breakfast time?

It can be difficult to persuade children to eat breakfast. When used in moderation with complementary foods, Nutella® is a quick and easy tool to encourage kids to eat whole grains, such as whole wheat toast, English muffins, toaster waffles and bagels.

What is the “Build Your Own Breakfast” tool?

The Nutella® "Build Your Own Breakfast" tool is an interactive exercise that allows users to experiment with a sampling of breakfast combinations and compare basic nutrient values. Click here to try it out!

How should Nutella® be stored?

Jars of Nutella® should be stored at room temperature. Keep the jar tightly closed and store in a cool, dry place to maintain maximum flavor. Do not refrigerate Nutella®, otherwise it will harden and become difficult to spread. Excessive heat will accelerate the loss of fresh flavor and may cause the oils found in Nutella® to separate.

How can I tell the freshness of my Nutella® jar?

The "Sell By" date that is stamped on the cap of every jar of Nutella® is the date that assures the best quality and freshness. After that date the product is still good for an additional three - four weeks.

How can you assure high quality and freshness standards?

Quality and freshness are important ways in which Ferrero guarantees the best product to consumers. Ferrero applies the highest standards for raw materials selection, production process and quality control overall. Ferrero employees personally check on suppliers to verify that its high quality standards are respected.

Where is Nutella® made?

Nutella® that is sold in the U.S. market is made by our manufacturing plant in Canada. Other Ferrero plants that produce Nutella® are located worldwide.

Where can I buy Nutella®?

Nutella® is distributed nationwide and can be found in grocery, mass merchandiser, warehouse and club stores. Nutella is generally found near the peanut butter and sweet spreads section in grocery stores. Nutella® is available in 13 oz. and 26.5 oz. jars. To find a store near you click on the Nutella® Store Locator.

How can I get some Nutella® recipes?

Nutella® has such a special taste, we believe the best way to enjoy it is to simply spread it on your favorite bakery food, such as whole wheat or multigrain bread.

How can I get a Nutella® t-shirt and other merchandise?

To get Nutella® merchandise please visit the Nutella® boutique.