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Nutella Crescent Rolls
Breakfast American

Nutella Crescent Rolls

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with nonstick spray.
  2. 2 Roll out and separate crescent roll dough on a work surface.
  3. 3 Place chocolate-hazelnut spread in a small resealable plastic bag, squeeze out excess air, and seal the bag; snip off one corner of the bag. Pipe chocolate-hazelnut spread onto each crescent roll, using a zig-zag motion.
  4. 4 Roll up crescent roll dough, starting at larger edges. Place rolls on the prepared baking sheet.
  5. 5 Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

By thedailygourmet

Nutella-Stuffed French Toast
Breakfast American

Nutella-Stuffed French Toast

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.
  3. 3 Whisk together milk, beaten egg, and vanilla in a shallow bowl until smooth. Soak each sandwich in milk mixture until bread is moistened, about 15 seconds per side.
  4. 4 Coat a nonstick pan with cooking spray and heat over medium-high heat.
  5. 5 Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until the other side is browned, about 1 minute more.
  6. 6 Enjoy!

By Anne Tomlinson

Air Fryer Mini Croissants with Nutella and Jam
Breakfast American

Air Fryer Mini Croissants with Nutella and Jam

Prep
15 min
Cook
14 min
Total
29 min

Instructions

  1. 1 Preheat air fryer to 300 degrees F (150 degrees C).
  2. 2 Roll out puff pastry on a lightly floured surface into a large square, about 12 inches. Cut into 4 equal squares, and then cut each square in half diagonally, making 8 triangles.
  3. 3 Position the triangle so the wide end is facing you, and the point is away from you. Dip your finger tip in some water, and moisten the edges of each triangle. Whisk the egg and tablespoon of water in a small bowl, and set aside.
  4. 4 Add about 1 teaspoon Nutella to the center, and top with about 1/2 teaspoon strawberry jam. Starting on the wide end, roll up dough over the filling toward the point, pinching in the dough, so the filling doesn't ooze out, and shaping the ends into a crescent shape. Brush each crescent with egg wash and sprinkle with cinnamon sugar.
  5. 5 Line your air fryer basket with a parchment liner or spray with cooking spray. Place the croissants into your air fryer basket, seam side down, so they're not touching.
  6. 6 Cook in the air fryer until golden brown,11 to 14 minutes. Your cooking time may vary depending on the size and brand of your air fryer.
  7. 7 Transfer to a wire rack and cool for 5 minutes. Serve warm.

By lutzflcat

Nutella Pancakes
Breakfast American

Nutella Pancakes

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. 2 Whisk together buttermilk and eggs and add to flour mixture. Fold and stir until just combined. Add 3 tablespoons melted butter and stir until incorporated.
  3. 3 Heat a large nonstick skillet or griddle over medium heat. Add some of the remaining butter to skillet.
  4. 4 Working in batches, spoon about 3 tablespoons batter per pancake and spread into circles in the pan. Cook until edges start to set and some bubbles start to form around edges and in center of batter, 1 to 2 minutes.
  5. 5 Gently dollop 1 teaspoon Nutella in center of batter (it's ok if it isn't a perfect round).
  6. 6 Dollop and lightly spread about 1 1/2 tablespoons more batter over Nutella to cover completely. Continue cooking until bottom and sides of pancake are golden brown and some bubbles are starting to form where Nutella is covered, about 1 minute.
  7. 7 Carefully flip pancakes and continue cooking until second side is golden brown and sides appear matte and cooked through, 2 to 3 more minutes. Transfer to plates and serve immediately.

By Marianne Williams

State Fair Crêpes
Breakfast American

State Fair Crêpes

5.0

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
  3. 3 Melt 1 teaspoon butter on a crêpe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of crêpe, 2 to 3 minutes.
  4. 4 Carefully loosen crêpe from pan and gently flip to cook other side, 1 to 2 more minutes. Crêpe is done when batter in center is set and a few small brown spots appear on 2nd side.
  5. 5 Slide crêpe onto a plate lined with a piece of parchment paper. Cook remaining crêpes, buttering the pan when needed, and stack cooked crêpes between pieces of parchment paper.
  6. 6 Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
  7. 7 To assemble, place a crêpe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crêpe.
  8. 8 Place a bacon strip in the center of the crêpe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
  9. 9 Roll up the crêpe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crêpes.

By lutzflcat

Banana-Stuffed Crepes with Hazelnut Sauce
Breakfast American

Banana-Stuffed Crepes with Hazelnut Sauce

Prep
20 min
Cook
4 min
Total
54 min

Instructions

  1. 1 Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
  2. 2 Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
  3. 3 Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
  4. 4 Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
  5. 5 Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

By Stephen Williams

Nutella Banana Split Bread
Breakfast American

Nutella Banana Split Bread

4.9

Prep
25 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and baking soda together in a medium bowl. Combine bananas and cream in another bowl.
  3. 3 Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
  4. 4 Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
  6. 6 While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
  7. 7 Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

By Serena Goldstein

Banana and Nutella French Toast
Breakfast

Banana and Nutella French Toast

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
  2. 2 Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
  3. 3 Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

By Nico

French Toast Roll Ups
Breakfast

French Toast Roll Ups

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Trim the bread crusts and use a rolling pin to flatten each slice into a square.
  2. 2 Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
  3. 3 Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
  4. 4 Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
  5. 5 Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.

By lutzflcat

Scrumptious Chocolate Crepes
Breakfast

Scrumptious Chocolate Crepes

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine flour, sugar, and salt together in a bowl. Add milk, eggs, and vanilla extract; mix well. Stir in water slowly until batter is very thin and no lumps remain. Cover with plastic wrap and refrigerate for at least 30 minutes.
  2. 2 Melt butter in a large skillet over medium heat. Spread a portion of the batter thinly, covering the bottom of the skillet. Cook until edges begin to brown, 3 to 8 minutes. Flip and cook until lightly browned, 2 to 3 minutes more. Spread a portion of chocolate-hazelnut spread on the crepe while still in the skillet; roll up and serve on a plate. Repeat with the remaining batter and chocolate-hazelnut spread.

By philippe410

Nutella®-Stuffed Mocha Muffins
Breakfast

Nutella®-Stuffed Mocha Muffins

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 14 muffin cups with paper liners and set aside.
  2. 2 Combine sugar and butter in a large bowl; beat until creamy. Dissolve espresso powder in hot water. Add to the butter mixture along with the yogurt, eggs, and vanilla. Mix well.
  3. 3 Whisk flour, cocoa powder, baking powder, and salt together. Fold into the wet ingredients just until combined. Do not overmix.
  4. 4 Divide 1/2 of the batter evenly among the prepared muffin cups, filling only halfway. Drop a heaping teaspoon of chocolate-hazelnut spread in the center of each. Top with the remaining batter.
  5. 5 Bake in the preheated oven until the center springs back lightly touched with your finger, 15 to 18 minutes. Cool for 10 minutes in the pan before transferring muffins to a cooling rack to cool completely.

By Kim's Cooking Now

Baked Babka French Toast Sticks with Chocolate Dipping Sauce
Breakfast European

Baked Babka French Toast Sticks with Chocolate Dipping Sauce

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
  2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
  3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
  4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
  5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Nutella® Biscotti
Breakfast Italian

Nutella® Biscotti

5.0

Prep
30 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
  2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
  3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
  4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
  5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
  6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
  8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
  9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
  10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple

Air Fryer Nutella®-Stuffed Wontons
Dessert American

Air Fryer Nutella®-Stuffed Wontons

Prep
10 min
Cook
4 min
Total
19 min

Instructions

  1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
  2. 2 Lay out wrappers on a clean surface. Place about 1 teaspoon Nutella in the middle of each wrapper. Use a pastry brush or your finger to wet the edges of each wonton wrapper and fold in half, lightly pressing the sides together. Moisten the tips of the wrapper and press together. Set completed wrappers onto a clean plate and generously spray with cooking spray. Spray the bottom of the air fryer basket and set wontons inside.
  3. 3 Air fry until light brown, about 4 minutes. Allow to cool slightly before eating.

By Bren

Nutella Puff Pastry Christmas Tree
Appetizer American

Nutella Puff Pastry Christmas Tree

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
  3. 3 Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
  4. 4 Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
  5. 5 Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
  6. 6 Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
  7. 7 Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
  8. 8 Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

By geneviever

Air Fryer Nutella Mini Turnovers
Dessert American

Air Fryer Nutella Mini Turnovers

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
  3. 3 Whisk together egg and water in a small bowl until well combined. Brush egg wash over the edges of each pastry triangle; press to seal. Arrange turnovers in a single layer in the air fryer basket.
  4. 4 Cook in batches in the preheated air fryer until well browned, 5 to 7 minutes per batch. Cool turnovers on a wire rack.

By Allrecipes

Air Fryer Nutella-Stuffed Pastry
Dessert American

Air Fryer Nutella-Stuffed Pastry

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Lightly flour a clean work surface and a rolling pin.
  2. 2 Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape.
  3. 3 Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray.
  4. 4 Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter.
  5. 5 Air fry until golden browned and puffed up, about 5 minutes.
  6. 6 Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.

By Bren

No-Bake Peanut Butter/Chocolate Pie
Dessert American

No-Bake Peanut Butter/Chocolate Pie

4.9

Prep
15 min
Cook
Total
285 min

Instructions

  1. 1 Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
  2. 2 Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
  3. 3 Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

By dan4th1

Best Ever Nutella Frosting
Dessert American

Best Ever Nutella Frosting

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
  2. 2 Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

By Millie

Nutella Buttercream Frosting
Dessert American

Nutella Buttercream Frosting

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine butter and chocolate-hazelnut spread in a large bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium.
  2. 2 Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed. After every 1 cup of confectioners' sugar, raise the speed of the mixer to high and beat for 10 to 20 seconds.
  3. 3 Add cream, hazelnut extract, vanilla, and salt. Beat until smooth.

By Vanessa Correia

Microwave Nutella® Mug Cake
Dessert American

Microwave Nutella® Mug Cake

4.4

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 Beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth.
  2. 2 Cook in microwave oven on High until cooked in the center, 90 seconds to 3 minutes.

By Heather Scott

No-Bake Nutella Oatmeal Cookies
Dessert American

No-Bake Nutella Oatmeal Cookies

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine sugar, butter, milk, and cocoa in a medium saucepan over medium heat; stir until smooth. Bring to a rolling boil; continue to boil for at least 1 minute.
  2. 2 Remove from heat. Stir in chocolate-hazelnut spread and vanilla until dissolved. Return the pot to the still-warm burner, or the lowest setting on a gas stove, and add oats. Mix well.
  3. 3 Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto a sheet of wax paper. Let cookies set before serving.

By TSHart

Banana Nutella® Bites
Dessert American

Banana Nutella® Bites

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray.
  2. 2 Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square.
  3. 3 Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top.
  4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely.
  5. 5 Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy.
  6. 6 Pipe or spoon cream cheese frosting on over banana slices.

By shazzieau

Hot Chocolate Cookie Cups
Dessert American

Hot Chocolate Cookie Cups

5.0

Prep
20 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
  2. 2 Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
  3. 3 Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
  5. 5 Place one chilled cookie dough piece in the center of each muffin cup.
  6. 6 Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
  7. 7 Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
  8. 8 Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
  9. 9 Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

By Jessica Furniss

Nutella Cream Cheese Pound Cake
Dessert American

Nutella Cream Cheese Pound Cake

3.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
  3. 3 Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
  4. 4 Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

By Buckwheat Queen