Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party
Tiramisu is my jam, at a local restaurant, Roman Cucina, I almost always order it. It is one of my favorite desserts of all time.
Like most things, there is good tiramisu and bad tiramisu. I prefer to really taste the Mascarpone Cheese while lots of places seem to serve a more whipped cream filling. It’s all about the Mascarpone in my world.
I’ve come across Nutella Tiramisu numerous times. I am on a Nutella kick right now. And with it being Fall and all, you know pumpkin everything. This seemed like an obvious choice. And forget the Rum lets use Frangelico! Hazelnut liqueur! Sign me the hell up!
This is one of those perfect desserts for a party. Really anytime.
It takes all of 20 minutes to whip up. It’s the waiting part that’s hard. But it’s always so amazing waking up the next day and everything is already done. Some of my favorite things are made the day before like this and this.
I used the soft lady fingers, you could use hard just dip them a little longer than the soft.
In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in Frangelico, then pumpkin pie spice and salt. Then mix in mascarpone and pumpkin puree combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
In a piping bag fitted with a small round tip or a ziploc bag with the corner tip cut off fill with Nutella, set aside.
In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.
Dip each lady finger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the lady fingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of single layer of lady fingers. Drizzle Nutella in a zig zag or circular pattern to cover the majority of the top. Then dip more lady fingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
My favorite cookie dough is stuffed with a scoop of Nutella and sprinkled with Sea Salt to make an extra large special cookie. Nutella Sea Salt Chocolate Chip Cookies will be your new favorite.
One of my favorite cookies on the blog are these Cookie Butter Sea Salt Chocolate Chip Cookies…I posted them a long time ago. Why on earth has it taken me this long to try a Nutella version? Sometimes I wonder what goes on in my head!!
I am happy to say stuffing my new favorite cookie recipe with Nutella and topping them with sea salt was a clear winner!
The richness of the Nutella oozing out of the middle is topped off with the sea salt. And sea salt on anything with chocolate is bomb diggity!
Have you ever put sea salt on your cookies? If you haven’t I suggest you try it, it adds that little something extra. Just like Elle Woods does in Legally Blonde when turning in her paper with a spritz of perfume. You just can’t stop eating a cookie when it has that little extra something.
One of my favorite things about this recipe is that in these cookies you can taste the butter. If you’re going to be starting something off with lots of butter I better damn well taste it!
Some recipes its like the taste of butter disappears, not in these cookies.
These are large cookies though, I take what I would normally serve as one cookie and make that the base, flatten it out to a disc and fill with Nutella. Then top with another cookie slightly flattened out, pinch the sides together and roll into a ball. This recipe makes about 14- 16 large cookies of course you could make them smaller but something about adding Nutella and sea salt to a cookie makes it extra special and let’s be honest extra special cookies are never small. Bigger is better, when it comes to cookies!
In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
Once dough is chilled take one ball of dough and flatten to a disc shape. Add a teaspoon of Nutella and use another cookie, flattened, to cover the Nutella and seal the cookie edges together.
Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-16 minutes, until golden brown on the edges and set in the center. Sprinkle more sea salt on top if desired.
Nutella, Bananas and Raspberries are wrapped inside puff pastry, brushed with an egg wash and baked till golden brown. These Nutella Banana Raspberry Puffs are a lush breakfast or topped with ice cream a scrumptious dessert!
Sometimes you want something, but you don’t want to put in the effort. You know that’s why things like pre packaged cookie dough are so popular. And well pre packaged puff pastry as well. Let’s be honest who has the time to make home made puff pastry, I sure as hell don’t!
And the pre packed stuff is damn good!
And you can make a to die for breakfast dessert with just a few simple ingredients you probably already have on hand.
Frozen Puff Pastry
These are perfect for a Sunday morning treat or a weeknight dessert.
They take all of 5 minutes to make. Roll you pastry out cut the pastry into roughly 2 1/2 inch X 2 1/2 inch squares. Add a heaping teaspoon of Nutella top with bananas and raspberries. Pinch together in a square, brush with an egg wash and bake at 400F for 17-19 minutes or until golden brown.
If that isn’t simple, I don’t know what is.
And there is really nothing like warm pastry, I swear whether its on a Chicken Pot Pie or an Apple Turnover I can murder pastry. Like it’s not good. Slight obsession with the stuff.
Preheat oven to 400F and line a cookie sheet with a silpat liner.
Roll your puff pastry out to be a bit thinner than it comes. Cut into 2 1/2- 3 inch squares. Top with a heaping tablespoon of Nutella, add two slices of banana and one raspberry. Fold the pastry together, by bringing in each 4 sides to the center and then pinching the sides together. Set on baking sheet.
In a small bowl crack one egg and whisk together. Using a pastry brush, brush the egg wash all over each pastry.
Bake for 17-20 minutes or until golden brown. Let cool for 5 minutes.
Chocolate Lava Cake is taken to the next level by adding Nutella. This Nutella Lava Cake will be your go to dessert for dinner parties or Monday nights 😉
I love having dinner parties. Something about cooking for people makes me so happy. And when you’re having a dinner party you can eat the extra slice of garlic bread or cake, heck both! So basically a dinner party is an excuse for me to pig out, and pigging out on home made fresh food is my all time favorite.
To have a successful dinner party you need good time management skills. You’ve got multiple dishes or parts of one dish going at a time. So I always love to have at least one dish a make a head dish. This Nutella Lava Cake is perfect for that.
You can make the batter, pour them into the ramekins, wrap in plastic and store in fridge before ready to bake. And since they only take around 15 minutes to bake its a quick dessert. It’s also a WOW dessert. Because who doesn’t love oozing Nutella ? Yeah, no one.
And the second amazing part to this recipe is that it takes all of 5 minutes to prepare. All you do is melt the butter and chocolate together, mix in Frangelico, powdered sugar, egg & yolk and lastly flour. Pour 1/4 of the batter into each ramekin add a large scoop of Nutella and divide the remaining batter between the two ramekins to cover the Nutella.
You could leave out the Frangelico but I think its’s nice to add booze to anything I can 😉
Vanilla extract would be a perfect swap for the Frangelico. But hazelnut liqueur in a Nutella Lava Cake is just meant to be!
( I mean look at that photo, scrumpdidlieumptious)
Yield: 2 Servings ( Double recipe for 4, Triple for 6...etc)
Serving Size: 1 ramekin
2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
5 Tbsp Unsalted Butter
1 Tbsp Frangelico Hazelnut Liqueur
1 Large Egg
2 Large Egg Yolks
1/2 Cup Powdered Sugar
1/3 Cup All Purpose Flour
4 Tbsp Nutella
Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
In a larger bowl add the chocolate mixture and mix in the Frangelico. Add in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Nutella and pour 1/4 of batter on top of the Nutella, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert.
If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?
Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.
The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries.
When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:
Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform pan and place that in a 10 inch round deep cake pan.
Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.
This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems
Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!
2 lbs cream cheese, completely softened to room temp.
1 1/2 cup Nutella
1/2 cup granulated sugar
2/3 cup cocoa powder, sifted
1/3 cup heavy cream
1/2 cup sour cream or greek yogurt
1 tsp vanilla extract
5 large eggs, at room temp.
1 cup heavy whipping cream
1 tsp vanilla extract
2 tsp powdered sugar
1/2 cup Nutella, melted
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.
Cocoa Powder, Nutella, Chocolate Pudding Mix & lots of Chocolate Chunks make these Overload Chocolate Cookies a Super Rich Decadent Cookie for all you chocoholics out there!
Have I ever told you about my license plate? It says “Forget Love, I’d rather Fall in Chocolate”, I am a true chocoholic let me tell you. I have grown up in a chocoholic family. We ALWAYS have a few bars of Cadbury Dairy Milk on hand. In fact one of the compartments in the fridge door is really a chocolate shelf. Most chocolate I love is English Chocolate. Sorry Hershey’s but Cadbury is SOOOOOO much better. It’s creamier, chocolatier, just amazing. See that milk chocolate oozing out of the cookie? Yeah, it’s Dairy Milk.
Once you go Dairy Milk you won’t go back. I often find myself sitting on the sofa at 10pm and going into the fridge for a few pieces of Dairy Milk, a habit my mother passed on. Something else I often find myself doing? Dipping a chunk of chocolate into Cookie Butter or Biscoff Spread, whichever one is open! And my last late night chocolate fix? A warm chocolatey cookie topped with Double Vanilla Ice Cream! I cannot help myself, so stinkin delicious. Especially when the chocolate oozes out of the cookie.
In a medium sized bowl mix together the flour, cocoa powder, baking soda, salt and chocolate pudding mix. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in Nutella beating until fully combined. Then slowly add eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in chocolate chunks. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.
It’s only Tuesday and it feels like Saturday to me ( mind you working in the restaurant business work is 24.7 not m-f) I have honestly not been able to do one thing, pulled one way or the other all day, I’m giving an order to one person and writing a check for another, while taking on the phone to someone else..etc. So the end of the day when I come and have the energy to bake it’s really exciting. Today thought I didn’t have enough energy for anything tooo crazy but because I didn’t have a lot of energy I decided on making a pumpkin bread, it is EASY peasy people!
I decided to fancy this bread up with some Nutella.I happened to have lots of Nutella in Europe and it reignited my love affair with Nutella (still love Cookie Butter/Biscoff more).
This bread is moist, dense but fluffy and the swirls of Nutella really do make it that much better.
And seriously California the 90F heat is not working out anymore, I want to turn my oven on without turing the air on!!!
Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
In a medium sized bowl combine all purpose flour, baking soda, baking powder and salt, set aside.
In the bowl of an electric mixer combine sugars, eggs, pumpkin puree, greek yogurt and vanilla until combined. Add dry ingredients to wet ingredients, until just combined.
Scoop half of the batter into prepared pan then spoon 1/4 cup of Nutella in spoonfuls then get a knife and swirl Nutella all over. Spoon the rest of the pumpkin batter and then the rest of the Nutella and swirl.
Bake for 45-55 minutes or until a toothpick inserted comes out clean.
As of late I have had this weird obsession with Banana Bread. I mean who doesn’t love a dense, banana, moist slice of heaven? Then slather some butttah on it baby and I’m ready to go! 🙂 Well the other day I controlled my obsession and made banana cookies. I know, I know still bananas but I did change it up a bit!
I had no idea what to expect with these cookies. I have never made “cookies” with banana before. These cookies turned out light and fluffy. If you are looking for a typical super sweet cookie like a chocolate chip cookies these are not for you.
The cookies reminded me of a “muffle”, they would be the perfect addition to a brunch menu.