Creamy, sweet, nutty, and chocolaty … oh how I love Nutella. If you’re not familiar with it, Nutella is a hazelnut cream that was invented in Italy. It was first sold in 1964, but its origins date back to the 1920s in Turin, Italy. Made with hazelnuts, cocoa, milk, sugar, and other ingredients, it’s so good I can eat it with a spoon from the jar.
But, I have to admit, the first time I tasted Nutella it wasn’t my favorite. They say your taste buds change and I’m very happy mine did. I can’t imagine how I ever didn’t care for it … especially with these desserts where Nutella is the star ingredient.
“If you love Nutella, you are going to love these cookies,” says Kimberly Richards (Melbourne, FL) of her Nutella-Hazelnut Cookies. “I only make them during the holidays they are a bit of work but they are fantastic and don’t last long.”
The rich flavor from Nutella and chopped hazelnuts make these cookies pretty tasty. They’re moist, but you get a crunch from the hazelnuts outside. These will be great to save for your holiday cookie tray, but they are so good you’ll want to make them year-round.
“I took a basic yeast donut dough, rolled it in sugar, filled it with Nutella, and I got one of the wonders in my mouth,” explains Annamaria. “They are so good and anytime I can sneak Nutella in something, I’m am so going to try to make it.”
Light and airy, the donut itself is delicious. Rolled in sugar, they’re perfectly sweet. Stuffing Nutella in the middle makes them even better. Annamaria’s basic yeast donut recipe can be stuffed with other fillings if you’d like too. Vanilla or chocolate custard or jelly would be so good.
“I love Nutella spread with a passion,” reveals Jennifer. “These brownies are an awesome way to use it!”
Hazelnut spread and fudgy brownies are a match made in heaven. The brownie forms a nice sugary crust on the outside, but the inside stays warm and gooey. These are rich and decadent, so have a big glass of milk handy.
“I love cheesecake,” shares Diana. “Making a bite-size version is my way of enjoying different flavors without having a huge cake to eat!”
Diana suggests using any type of cookie that goes with hazelnut for the base of the cheesecake. We opted for a buttery Lorna Doone shortbread crust and it turned out like a dream. The cheesecake itself is slightly sweet, perfectly creamy, and filled with hazelnut. Yum!
“If you like chocolate cake with a gooey chocolate center then this is for you,” thinks Tessa.
This dessert will have you scraping the bottom of the ramekin and cherishing every last bite. Serve hot and enjoy the ooey, gooey melted hazelnut center. Add a scoop of vanilla ice cream if you’d like. This easy dessert is rich and delicious.
Have you incorporated Nutella into your desserts too? Share a link to them below so we can check them out. Happy Pinching!