Happy World Nutella Day! 10 Recipes to Celebrate

Nutella Banana Ice Cream

I don't spend a lot of time pointing out so-called "food holidays" that celebrate specific foods, like National Hot Chocolate Day, because they always seem a little fake and to be honest, they make me a little grumpy. But I can make an exception for one of my favorite treats: the creamy combination of chocolate and hazelnut, more popularly known as Nutella.

Yes, it's World Nutella Day. How are you going to celebrate?

Lest you also become grumpy and point out the ingredients in Nutella you object to, remember that we're just using Nutella as a stand-in for any spread made with chocolate and hazelnuts, even homemade. It's like saying Kleenexinstead of tissue, or Hooveringinstead of vacuuming. Except better, obviously, because you're talking about Nutella.

PICTURED ABOVE
1Nutella Banana Ice Cream at The Kitchn
2 Hot Baked Nutella & Cream Cheese Sandwichat The Kitchn
3 Banana Nutella Granola at Sally's Baking Addiction
4 Two-Bite Nutella Chocolate Cookies at The Kitchn
5 Chocolate Nutella 2 Minute Microwave Cakes at Ichigo Shortcake

How to Make Homemade Nutella

MORE NUTELLA RECIPES
6 Nutella Cherry Hazelnut Fudge at Annie's Eats
7 Nutella Mascarpone Phyllo Bites at Kitchen Confidante
8 Nutella Stuffed Oatmeal Peanut Butter Cookies at Not Your Momma's Cookie
9 Strawberry-Nutella Pop Tarts at The Kitchn
10No-Bake Nutella Peanut Butter Cookiesat The Kitchn

What are your favorite recipes with Nutella?

Related:Ingredient Trend: Coconut Butter

(Images: Faith Durand;Faith Durand; Sally's Baking Addiction; Emma Christensen;Ichigo Shortcake; Megan Gordon)

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Halloween Recipe: Two-Bite Nutella Chocolate Cookies Recipes from The Kitchn

Here's a quick little Halloween treat for you! Nothing spooky about these two-bite cookies, just a touch of rich Nutella to indulge your sweet tooth and a drizzle of icing to dress them up in full Halloween style. Guaranteed to appease all the ghosts, goblins, and witches who stop by for a treat.

I love the crinkled, craggy tops on these cookies. You know a cookie is going to be good with a top like that. These are just a touch crispy on the edges, but soft, chewy, and richly chocolatey when you bite into them.

I also found that if you bake them an extra minute or two, the cookies become more crunchy and wafer-like. I like both the chewy and the crunchy versions so much that I decided to give instructions for both.

I also can't help but imagine this as a Christmas cookie, made with a drop of peppermint extract in the dough and drizzled with red and green frosting. I debated doing just that and saving this cookie for another month or two, but in the end, I couldn't keep it to myself that long.

These cookies hit all the spots that a good cookie should: a little crunch, a little chew, and sweet enough to make you smile. I hope you love them as much as I do.

Two-Bite Nutella Chocolate Cookies

Makes about 48 cookies

1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup Nutella
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 large egg
2 tablespoons water
1 teaspoon vanilla extract

For the icing:
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or water
Yellow food coloring
Red food coloring

Preheat the oven to 375F. Line a baking sheet with parchment or silpat.

Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Make sure there are no lumps. (Sift through a strainer if necessary to break up the cocoa.)

In a standing mixer or with handheld mixer, beat together the softened butter and Nutella until creamy. Beat in the granulated sugar and brown sugar until fluffy. Beat in the egg, water, and vanilla extract. Scrape down the sides of the bowl and the beater as needed during these additions.

With the mixer on low speed, add the flour mixture. Mix just until the dough starts to come together and the flour is nearly incorporated. Fold the batter a few times with a spatula to work in the last of the flour.

Pinch off bits of dough and roll between your hands to make balls with a roughly 1-inch diameter. Arrange them on the baking sheet a few inches apart. Bake for 8 minutes for softer fudgy cookies or 10 minutes for crispy wafer cookies. Allow to cool for 5 minutes on the pan, then transfer to a cooling rack. Repeat with baking the remaining dough.

Let the cookies cool completely before drizzling with icing. When ready to ice, whisk together the powdered sugar, vanilla, and milk in a small bowl. Transfer half of the icing to a ziplock bag and seal closed. To the remaining icing, whisk in the yellow and red food coloring until it is uniformly orange. Add more food coloring if you'd like more intensity. Transfer the orange icing into a second ziplock bag.

Arrange the cookies as closely together as possible on the cooling rack. Snip a tiny corner from the bag of white icing and drizzle in long diagonal lines across all the cookies. When finished, snip a corner from the bag of orange icing and repeat drizzling. Let the cookies sit for about 20 minutes for the icing to dry before serving or storing.

Cookies will keep in an airtight container for up to a week.

Related: How to Make Homemade Nutella

(Image: Emma Christensen)

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Dessert Recipe: Hot Baked Nutella & Cream Cheese Sandwich Recipes from The Kitchn

I put the word dessert in the title of this recipe to make sure that this crisp, gooey temptation didn't accidentally find its way into your lunch. Or dinner. This isn't a meal. It's not a snack. It's really not for breakfast. Truly. I'm warning you. Just trying to do my duty.

This is all dessert. Here's what's involved: Nutella (obviously). Cream cheese. A sprinkle of salt, and the best crusty Italian bread you can find, sliced as thin as you can.

When all of this is heated up in the oven, with a crisp toasted exterior and hot, gooey interior, oozing with tangy cream cheese and the scent of chocolate and hazelnuts, you'll see what I mean. A drizzle of chocolate makes it extra impractical for breakfast or lunch. This is dessert, in the guise of a sandwich.

You might be a little confused by the sprinkle of salt inside, which lends a bit of savory dignity. The unsweetened cream cheese and Nutella play well together, too, with restraint; this isn't a too-sugary dessert. Even so, don't be fooled. This is all dessert, all the way.

A bowl of berries rounds it out. Place two golden halves of one of these sandwiches on your guest's plate, surrounded by sliced strawberries and there won't be a doubt in their mind: this is a dessert to end a meal magnificently, with a nod to childhood comfort and the indulgence of a grown-up dessert.

But if, after all my persuasion, you decide to ignore my warnings and take this decidedly dessert-ish sandwich off road on a trip to breakfast or midnight snack, who am I to stop you?

Hot Baked Nutella & Cream Cheese Sandwich

serves 4

8 slices soft yet crusty Italian bread
4 ounces cream cheese, cut into 4 cubes and softened
4 to 6 tablespoons Nutella
Flaky salt
Melted chocolate, to garnish
Fresh berries, to serve

Heat the oven to 450F. Line a baking sheet with parchment or a Silpat. When the oven is hot, lay each slice of bread on the baking sheet and put in the oven. Turn the oven to BROIL and toast the bread for 2 to 3 minutes or until golden brown. Remove from the oven.

Spread a softened cube of cream cheese on the toasted side of four slices of bread, one cube to each. On the other slices, spread a thick layer of Nutella. Sprinkle each slice very lightly with salt.

Put the sandwiches together and put back in the oven. Broil for 1 1/2 to 2 minutes on each side. Remove when both sides of the sandwich are toasted golden brown.

Cut each sandwich in half and drizzle with melted chocolate. Place on plates and surround with fresh berries. Serve immediately.

More Dessert Sandwiches: Rethinking Dessert: 7 Sweet Sandwiches

(Images: Faith Durand)

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Strawberry Pizza with Nutella & Watermelon Goat Cheese Bites Delicious Links

Cherry-peach sangria, farro risotto with corn and tomatoes, watermelon bites, and more!

Today's Delicious Links

Sun-Dried Tomato and Corn Farro Risotto - Naturally Ella.

Pizza with Ricotta, Strawberries & Chocolate / Nutella - Apron and Sneakers.

Watermelon & Goat Cheese Bites - The Daily Muse.

Cherry-Peach Sangria - Eat Yourself Skinny.

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