The Nutella Cookbook: Steal This Book?

The Nutella Cookbook, shaped like the actual jar

Would you steal Nutella? In 2013, thieves stole $21,000 worth of Nutella from a warehouse in Germany. College cafeterias face massive losses from pilfered Nutella. Columbia University is reportedly losing $5000 a week, $250,000 a year, because students are sneaking copious amounts of the stuff back to their dorms. So what is Nutella, and why all the fuss? It's a creamy hazelnut and chocolate spread. Not dark chocolate (I so wish it was!) but a motherly milk chocolate that plucks at the … [Read more...]

Nutella and Orange Whoopie Pies


The combination of Nutella and orange makes eating these little cakes complete bliss… Makes 15 Whoopie Pies Preparation: 30 min. Cooking: 10 –15 min. Chilling time: 1 hour For the cream filling: 1 orange 75 g (5 tbsp) unsalted butter 50 g (1/4 cup) caster/superfine sugar 1 egg 75 g (1/3 cup) Philadelphia-style cream cheese  For the whoopie pies: 125 g (1-3/4 cups) plain/all-purpose flour 1 tsp baking powder 40 g (3 tbsp) unsalted butter 40 g (scant 1/4 cup) … [Read more...]

Nutella Truffles


Bite into one of these truffles and what a surprise – a caramelised hazelnut in the centre! Makes 15 truffles Preparation: 20 min. Cooking: 5 min. Chilling: 30 min. 30 g (2 tbsp) caster/superfine sugar 15 whole hazelnuts 50 g (2 oz) plain chocolate 150 g (1/2 cup) Nutella 2 tbsp single/light cream 30 g (1 oz) hazelnuts, toasted and chopped 1. In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and … [Read more...]

Mini-Nutella Croissants


Treat yourself at breakfast or teatime with these mini-croissants made with the famous hazelnut chocolate spread! Makes 16 mini-croissants Preparation: 10 min. Cooking: 20 min 230 g (8 oz) ready-rolled puff pastry 150 g (1/2 cup) Nutella 1 egg yolk, to glaze 1. Preheat the oven to 350 degrees F (180 degrees C /Gas 4). 2. Unroll the pastry on the work surface. Spread with a thick layer of Nutella. 3. Cut the pastry into 16 equal-sized pieces. Roll each piece onto itself, … [Read more...]

Sparkling Moroccan Mint Tea


For Sparkling Moroccan Mint Tea, just add carbonated water (see below). I've made this with green, black, and flavored teas, and all are good. So pick your favorite tea as a base, then embellish from there. For stronger flavor, increase the loose tea to 3 tablespoons. Moroccan Mint Tea Syrup By Kate Heyhoe Makes about 1-1/3 cups 3/4 cup sugar (5.5 oz/157g) 1/4 cup turbinado sugar (2 oz/56g) 2 tablespoons loose green tea (.3 oz/9g) 2 tablespoons dried spearmint (.15 oz/3g) 1/2 … [Read more...]

Coffee + Cocoa + Chile Rub


A pot of cowboy coffee and steaks on the campfire? Hmmmm.... maybe a backyard grill and icy margaritas instead. Whether you're heading out West or out back, punch up your menu with this aromatic rub. I love mixing this blend just to smell the seductive aromas of coffee, cocoa and chile – the three C's. Plus, this rub radiates a warm kick from smoked paprika, mild and fruity ancho chile, allspice, and cinnamon. It's richly seasoned, but not tongue-burning hot. Tips: Try the rub with … [Read more...]