“To rejoice in, or have special festivities to mark a happy day or event”. This is the definition of celebration and this is exactly what many chocolate lovers globally will be doing today to honor a milestone for the world’s most beloved spread. Today the chocolate hazelnut cream known as Nutella turns 50 and this confection couldn’t be more fabulous!
What was created during World War II to ration the chocolate supply has become peanut butter’s rival (or partner) when it comes to bread spreads; and has been putting a smile on the faces of millions over the last fifty years. This luscious gianduia goodness has inspired prose, art and even a holiday and commemorative postage stamp, not to mention of course numerous recipes. When it comes to Nutella it seems the possibilities are endless, and here are just a few ways to spread the love in celebration of this special occasion. Tanti Auguri, Happy Birthday Nutella and here’s to many more! Buon Appetito!
2 ½ cups of flour
2 tsp baking powder
¼ cup of butter softened
2 tbls of vegetable shortening softened
¾ cups of sugar + additional for sprinkling
2 large eggs
1 tsp vanilla
2 tsp Frangelico (hazelnut liqueur) or rum
1 ½ cups of Nutella
Chopped hazelnuts (optional)
Preheat oven to 350 degrees.
Place all of the ingredients except for the Nutella and chopped hazelnuts, in the bowl of a food processor and pulse on dough setting until they come together as a ball. Note that it will be soft and slightly sticky dough.
Nutella Dessert Panini
Ingredients (for 2 sandwiches):
4 slices thick cut challah bread
¼ cup mascarpone cheese mixed with 1 tablespoon sugar
¼ cup sliced strawberries
Powdered sugar (optional)
Spread the sweetened mascarpone on the bottom half of the bread and top with the sliced strawberries. Spread Nutella onto the other half and top the sandwich.
Place the sandwich in a Panini press and cook for 3-5 minutes. Remove and slice the sandwich in half. Dust with powdered sugar for presentation and enjoy.
Brew a shot of your favorite espresso and pour it into a mug. Then take a heaping teaspoon of Nutella and dissolve it into the hot coffee. Proceed to fill the mug with the steamed milk and dust with cocoa powder.
1 shot Bailey’s Irish Cream (2 oz. shot)
1.5 shots of Frangelico liqueur
4 shots of milk
1 tbls Nutella + additional for drizzle and rim
Drizzle Nutella into a martini glass and then spread some along the rim of the glass. Dip the rim of the glass into the chopped hazelnuts and then proceed to chill the glass.
In a small sauce pan warm up the milk and dissolve the Nutella until it has turned into hot chocolate milk. Allow to cool and pour into a shaker with the Bailey’s, Frangelico and ice. Shake until well chilled then gently pour into the chilled martini glass and enjoy.
Photography courtesy of Venus Gennaro