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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

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

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

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

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®-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 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

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

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

Nutella Star Bread with Puff Pastry

Nutella Star Bread with Puff Pastry

4.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out 1 puff pastry sheet and place on the prepared baking sheet.
  3. 3 Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out second puff pastry sheet and place on top.
  4. 4 Place a glass or Mason jar face-down in the center of puff pastry. Use a sharp knife to cut pastry into 4 equal strips, stopping at the border of the glass. Cut through each quarter to make 8 strips, then once more to produce a total of 16 equal strips, while keeping the center intact.
  5. 5 Twist 2 strips away from each other; pull outward and seal seams together. Repeat with remaining strips until pastry resembles a star. Brush top with beaten egg.
  6. 6 Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

By Fioa

Nutella Roll Up
Dessert

Nutella Roll Up

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Put tortilla on a microwave-safe plate and warm in the microwave for about 10 seconds.
  2. 2 Spread chocolate-hazelnut spread evenly over tortilla, covering completely.
  3. 3 Place banana near one edge of tortilla and roll tortilla around banana. Cut in half.

By Amy Birkner Brown

Hazelnut Palmiers
Dessert

Hazelnut Palmiers

4.3

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.
  2. 2 Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.
  3. 3 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  4. 4 Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.
  5. 5 Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

By DENMOZZ

Chocolate Overload S'mores
Dessert

Chocolate Overload S'mores

5.0

Prep
5 min
Cook
1 min
Total
7 min

Instructions

  1. 1 Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
  2. 2 Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
  3. 3 Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

By Faith N

Nutella Fudge Cookies
Dessert

Nutella Fudge Cookies

4.5

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
  4. 4 Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.

By dollopingditz

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

Strawberry-Nutella Crescent Pockets
Dessert

Strawberry-Nutella Crescent Pockets

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
  2. 2 Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
  3. 3 Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
  4. 4 Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
  5. 5 Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

By thedailygourmet

Nutella Cups
Snack

Nutella Cups

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
  3. 3 Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

By Tearin up the kitchen

No-Bake Nutella®-Oat Cookies
Dessert

No-Bake Nutella®-Oat Cookies

3.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine sugar, milk, and butter in a medium saucepan over medium heat. Stir continuously until mixture comes to a rapid boil. Continue stirring and boil for 1 full minute.
  2. 2 Remove from the heat and stir in chocolate-hazelnut spread until well incorporated. Stir in oats.
  3. 3 Drop by teaspoonfuls onto a sheet of waxed paper. Depress the cookies with a fork to achieve desired height. Allow to set for 1 hour before serving.

By david

Chocolate-Hazelnut Spread Cookies
Dessert

Chocolate-Hazelnut Spread Cookies

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
  3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

Cinnamon Nutella® No-Bake Cookies
Dessert

Cinnamon Nutella® No-Bake Cookies

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Line baking sheets with parchment paper.
  2. 2 Combine sugar, butter, and milk in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat and stir in cinnamon chips and chocolate-hazelnut spread until melted. Fold oats into mixture.
  3. 3 Drop mixture by walnut-size spoonfuls onto the prepared baking sheets.

By sueb