#24 Nutella Forever and Ever!

Shownotes for #24 Nutella Forever and Ever!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This week I'm featuring Waste Another Night by My Little Radio. These twenty-something’s have channeled their energy, heart and emotion, and emerged onto the North American music scene a blend of melodic rock infused with snap beats and metal undertones. Their website is currently unavailable, but they do have a new album coming out in June.

Here is the lead recipe I describe in the show:

Nutella is a spread made of sugar, vegetable oils, hazelnuts, lean cocoa, lactaide, powdered skim milk, milk proteins, emulsion, soy and "aromas".

There is a great site for nutella receipes on recipegoldmine. I've pulled some of my favorites for snacking here. Many other recipes exist, including more elaborate desserts that take longer than an hour.

Recipes need editing.

Chocolate-Hazelnut Soup

6 servings

4 cups light cream 6 ounces sweet chocolate 1/3 cup granulated sugar 1/2 cup Nutella 4 egg yolks 1/2 cup heavy cream, whipped, for topping 1/2 cup flaked, toasted hazelnuts, for topping

Combine cream, chocolate, sugar and Nutella in saucepan over medium heat, stirring until chocolate and Nutella have melted.

Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes.

Serve hot or cold, garnished with whipped cream and nuts.

Banana Hazelnut Empanadas

1 large, ripe banana, peeled and cut into 1/4-inch cubes 1 cup Nutella hazelnut spread 2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for two 9-inch pie crusts) 2 tablespoons water (for brushing) 2 tablespoons granulated sugar Cinnamon ice cream or whipped cream, for serving (optional)

Preheat oven to 350 F or Medium High.

In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside.

Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.)

Bake empanadas until golden, about 20 minutes.

Serve warm with cinnamon ice cream or whipped cream, if desired.

Servings: 16; serving size: 2 pieces

Gourmet S'Mores

1 jar Nutella 1 bag Famous Amos Chocolate Chip Cookies 1 bag marshmallows

Spread thick layer of Nutella on one cookie. Carefully toast a marshmallow and place on top of the Nutella. Spread the marshmallow almost to the edges. Cover with a second cookie to form a sandwich.

Nutella Nutty Shredded Wheat

Source: Nutella recipe booklet

1/2 cup Nutella 4 tablespoons unsalted butter 1/4 cup honey 1/4 cup light brown sugar 1 teaspoon cinnamon 2 tablespoons hot water 6 large shredded wheat biscuits, broken up 1 cup hazelnuts 1 cup coconut flakes 1 cup pecans 1 cup walnuts 1 cup golden raisins

Preheat oven to 300 degrees F.

Boil Nutella, butter, honey, brown sugar, cinnamon, and water for 5 minutes.

Put remaining ingredients in a bowl and pour the Nutella mixture over it, tossing to coat completely. Spread in a thin layer on a greased sheet pan lined with foil. Bake for 30 minutes or until caramelized.

Cool completely and break into small pieces. Store in an airtight container.

Nutella Super Smoothie

1/2 cup Nutella 1 pint low-fat vanilla yogurt 1 cup skim milk 1 pint mixed fruit, frozen 1 banana, cut into 1-inch pieces Shaved chocolate, fresh berries or whipped cream, for garnish (optional)

Put Nutella, yogurt, skim milk, frozen mixed fruit and banana in a blender and puree for 2 minutes or until smooth. Pour in serving containers and garnish with shaved chocolate, fresh berries or whipped cream, if desired.

Makes 4 generous or 8 small servings.

Ideas from the official Nutella website:

Just do it.... * Nutella on Vanilla Ice Cream with crumpled up Club Crackers, Peanut Butter, and sliced bananas. * Nutella, mascarpone and tiny sweet and sour onions * Nutella and salami! * Nutella with Crepes

Here is the shopping list for next week:

Next week I'm going to give you snack ideas from Scotland. This the first in what I hope will be a series of shows that explore the snack possibilities of different national traditions. You will get to use some more of the oatmeal you bought for show #23. In addition, if you can find steel cut, Scottish or pinhead oatmeal, that’s even better. You’ll need an onion, a carrot, some fresh parsley, and some chicken stock. You’ll also need some butter, some brown sugar, some bicarbonate of soda (aka baking soda), some fresh eggs and, if you can afford it, a little smoked salmon slices. Finally, for next week’s optional recipe, a wonderful brunch dish, you’ll need some fresh eggs, some sliced bacon, some very lean ground meat, some beef stock, some whole wheat bread, two fresh tomatoes, and a medium sized onion.