Nutella Ravioli Cookies

Nutella Ravioli Cookies

1 (18 ounce) package of refrigerated sugar cookie dough(for the time challenged)

or

18 ounces fresh sugar cookie dough-this is what I used(if you need a recipe look at mycircus cookies)

1/2 cup Nutella spread

3 TBSP white chocolate chips

3 TBSP chocolate chips

1. Preheat oven to 350F

2. Roll out cookie dough to about a 1/4 inch

thickness.

3. Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).

4. Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.

5. Fold rounds over to create half moon shapes and gently seal edges.

6. Place on an ungreased cookie sheet and bake for 9-10 minutes.

7. Remove to racks and cool completely.

8. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).

9. Remove and using a fork, drizzle chocolate over cookies.

10. Repeat steps 8 and 9 with white chocolate chips.

THIS RECIPE COMES FROM MY NEIGHBOR WHO MADE THESE FOR YEARS BUT THIS WOMAN WOULD LIKE CREDIT SO LET’S ALL GIVE HER SOME. So these cookies came from Herewhere my neighbor must have stolen it from even though she has been making them longer than what the recipe is dated.

All text (which is not recipes, it’s my writing) and images on this site have ALL RIGHTS RESERVED Copyright (c) 2006 by Peabody Rudd.

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Nutella Brownies

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Mini Nutella Cookie Cups Delicious Recipes

Mini Nutella Cookie Cups

(Makes enough for 2-3 dozen)

Recipe adapted from Delightful Bites, originating from Barbara Bakes

Chocolate Chip Cookie recipe adapted from AllRecipes (sans chips)

Ingredients

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Jar of Nutella(12 tablespoons per batch)

Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).

Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!

Roll dough into balls 1.5 inches thick.

Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?

This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!

Enjoy – these gooey little bastards are to DIE for! yay!

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Nutella Pudding Icebox Cake

Nutella Pudding Icebox Cake

serves 9-12

Ingredients

• 2/3 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 2 tbsp cornstarch
• 6 1/2 oz Nutella (by weight) 
• 2 tbsp Frangelico
• 36 graham crackers

Method

1. Line a 7” square cake pan with plastic wrap. Set aside. I know that it is an unusual size but they are quite popular in Japan as a two-piece pan that you can lift out the insert for making yokan. Besides, it fits 9 graham crackers perfectly in one layer. No kidding.
2. Scald the milk, cream, and 1/4 cup of sugar in a small saucepan. In the mean time, whisk together egg yolks, 1/4 cup of sugar, and cornstarch in a large mixing bowl until smooth.
3. Temper the eggs by pouring in a bit of the hot milk into the egg mixture while whisking. Keep adding milk to eggs and continue whisking until incorporated. Pour mixture back to saucepan.
4. Cook over medium high heat and stir constantly with a silicone spatula or wooden spoon. When it starts to boil, the custard will thicken considerably. Keep stirring vigorously for another 15 seconds. Remove from heat.
5. Empty the cooked custard into a large mixing bowl. Whisk in Nutella and Frangelico until smooth. You now have Nutella pudding! I dare you not to take a taste.
6. To assemble icebox cake, line cake pan with a layer of graham cracker (9 cracker per layer) and top with 1/2 cup of pudding. Smooth pudding evenly using an offset spatula. Repeat with another layer of graham cracker and pudding three more times until you have 8 layers in total. The top layer should be Nutella pudding. Level with offset spatula. You may have a bit of pudding leftover. I don’t think you need me to tell you what to do.
7. Wrap the pan with plastic wrap and chill in the fridge for 24 hours. During this time, the moisture from the pudding will soften the graham crackers until they take on a cakey texture. Don’t rush it! If you want very clean neat cuts, I would put it in the freezer for 3 hours until solid.
8. To serve the cake, lift it out of the cake pan with the help of plastic wrap. Peel off the plastic wrap and transfer cake to serving plate. Cut with a knife dipped in hot water and divide into 9-12 pieces. If the cake had been frozen, let it stand at room temperature for about 30 minutes before serving.

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