Nutella – The Food of the gods!

Today is World Nutella Day.

I know this for a fact because I saw it on the internet  (http://www.nutelladay.com/)  I have no idea what dear, dear person came up with this idea in 2007 over at the Nutella company but I think they should be given a promotion, a raise and one of those big fat bonuses like U.S. CEOs  get when they run their companies into the ground. I am eternally grateful to my German sister-in-law for introducing me to Nutella back in the days when we couldn’t get Nutella here in the states and they couldn’t get decent peanut butter over there so we traded mass quantities of the stuff at Christmas, along with tons of Milka candy bars. Now, unfortunately, the German high command does not allow us to mail packaged food into their country. At least we can buy our own Nutella in the grocery stores now. I’m always looking for ways to eat the stuff besides on crepes and my finger. If you are too, I highly recommend that you go here http://www.nutelladay.com/nutella-recipes/ where the Nutella think-tank has gathered about 400 recipes using Nutella from all over the blogging world.  I have a couple of my own favorite recipes to share with everyone. Enjoy!

Nutella Brownies (Food of the gods Brownies)

1 1/4 c. hazelnuts, toasted
4 oz. bittersweet chocolate
4 oz. milk chocolate
1 stick unsalted butter
1/4 c. nutella
1/2 c. flour
1/2 t. baking powder
1/2 c. sugar
2 eggs

In a food processor, pulse toasted hazelnuts until coarsely ground. Melt chocolates with butter & Nutella. Cool slightly. Add eggs and sugar. Sift together flour, baking powder, and a pinch of salt. Stir in flour mixture and hazelnuts into chocolate mixture until just combined. Pour batter into greased pan that has been dusted with cocoa powder. Bake @ 350º  for 35-40 min. DO NOT over bake. Toothpick inserted into brownies should have fudgy crumbs stuck to it.

Nutella & Almond Buttercups

CRUST:                                                       
2 cups flour
1/4 teaspoon salt
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
FILLING:                                                       
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup almond paste

In large mixing bowl, combine all crust ingredients. Blend well. Place 1 TBSP. of crust mixture in each mini muffin cup and tap down with a tart shaper.

Prepare Almond Filling by beating eggs in mixer bowl until foamy. Gradually add sugar and almond extract, beating until thick. Blend in almond paste; mix well. Fill each tart shell with 1 tsp. filling.

Bake at 350° for 20 – 25 minutes until light golden brown. Cool 5 minutes before removing from pan. When completely cooled, top with nutella and a slivered almond.