Subscribe for a free meal plan!

My Blog

My WordPress Blog

Main navigation

nutella

Nutella & Mascarpone Cookies

by

photo5copy100
After you check out the amazing recipe I’ve got for you here be sure to go over to Turnips 2 Tangerines! Its “Thursdays with Angela”and I’m sharing one of my very favorite panini recipes… an incredibly flavorful Italian Pork Panini! Lynn over at T2T tried this one out and had the kindest things to say about it!! You’ll definitely want to give it a try! Here ya go, another fantastic cookie for the holiday season! These Nutella & Mascarpone Cookies have Italian written all over it! They are crisp on the exterior and light and tender on the interior!

Nutella is one of those things I love indulging in, even if it is something as simple as dunking an animal cookie in there, and yes this is something me and my 3 year old enjoy doing. A while back I posted a recipe for Nutella Cupcakes with Peanut Butter Frosting, you should check them out too! If you’ve never had Nutella you are crazy you have been missing out big time!!! Its a wonderful chocolate hazelnut spread and the stuff is addicting!!! Then there is the mascarpone cheese. Its an Italian sweet cream cheese and just recently really started using it in my baking and cooking. I used it in the Roasted Butternut Squash & Apple Soup I posted the other day, it adds a wonderfully richness to it. The mascarpone gives you a very tender cookie!

Nutella & Mascarpone Cookies
makes 2 dozen

3/4 stick unsalted butter, room temp
3/4 cup mascarpone cheese
1 cup sugar
2 eggs
1 cup nutella
3 1/4 cups flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda

Oven at 375 degrees.

In a large bowl, using an electric mixer, cream together the butter and mascarpone. Add in the sugar until combined.

photo1copy171

Mix in the eggs until smooth, light and fluffy. Add in the Nutella and again mix until combined.

photo3copy139
photo5copy101

In a small bowl, mix together the flour, salt, baking powder and baking soda.

photo1copy170

Again using the electric mixer add in half the dry mix at a time. Mix only until majority of flour is incorporated. Finish incorporating the rest with a rubber spoon.

Using an ice cream scoop,  scoop out the dough onto a lined baking sheet, 6 cookies at a time. Bake on a shelf on the lower half of the oven for 8 minutes then another 5 minutes on a shelf in the upper half of the oven. They will get just slightly browned on the edges.

HAPPY EATS!!!
*this is my original recipe*

Nutella Cupcakes & Peanut Butter Frosting

by

“Sweet dreams are made of these…” Yea, these cupcakes are that good!
My little guy asked to make chocolate cupcakes today and since we both love Nutella I figured why not go for something special?!?! Honestly, is there a more perfect combination then chocolate and peanut butter??? Nutella is one of those things that I am in love with. Jack and I enjoy dipping animal crackers into Nutella as a little snack! Another amazing use for Nutella, slathered in crepes with sliced bananas… heaven and yea I was lucky enough to have it in Nice France along with a Cafe au Lait!!!
Ok, I digress… back to the cupcake…
These cupcakes are wonderfully moist, perfectly sweet and topped with a simple and delicious frosting! Lets get to it shall we…
photo1copy28
Nutella Cupcakes
makes approx 14
 
1 1/2 cups cake flour
1/4 tsp salt
2 tsp baking powder
2 Tbsp cocoa powder
2 eggs
1 stick + 2 Tbsp unsalted butter, room temperature
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
3/4 cup Nutella or other chocolate hazelnut spread
Oven at 350 degrees.
In a small bowl combine the flour, salt, baking powder and cocoa powder. And side note, if your 3 year old is doing the mixing, remind them to try to keep everything in the bowl. **SMILES**
photo2copy29
In a large bowl, using an electric hand mixer cream the sugar and butter. Mix until light and fluffy. Add the Nutella and mix until well combined. Next mix in one egg at a time until combined.
photo3copy22
In a measuring cup mix the milk and vanilla. To the large bowl, with the mixer on low, add in half the dry mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
photo4copy20
Place liners in cupcake pan and spray with non stick butter spray. Fill the liners 3/4 of the way up. Bake for approx 15 minutes. To check doneness insert a toothpick, you want it to come out with a little bit of the cake on it, not completely clean! It will continue to cook slightly after you remove it. If you over bake them they will become dry so be sure to check them a little early as every oven cooks differently.
photo2copy30
Remove the cupcakes from the pan and cool on a cooling rack.
If I had more Nutella I would have smeared a thin layer over top the cupcakes once they were cooled. On top of that, pipe on the Peanut Butter Frosting (recipe below). Finish off with shaved chocolate.
Peanut Butter Frosting
source: Redbook Magazine
*I doubled the recipe to have enough to frost the cupcakes*
 
1 stick unsalted butter, room temp
1 cup natural creamy peanut butter
2 cups confectioners sugar
4 Tbsp milk
In a large bowl, using an electric hand mixer, cream the butter and peanut butter until well combined. Add confectioners sugar until well combined. Finally add the milk until well combined. The frosting should be creamy, smooth and light in color.
photo5copy13photo1copy29
HAPPY EATS!!!!
*the cupcake recipe is my original recipe*