If you’re a Nutella lover, chances are you’ve heard about the Nutella shortage. Who knew that Turkey supplies 70 percent of the world’s hazelnuts? I certainly didn’t. Until recently. A bad harvesting season in Turkey means that the rest of the world suffers a little bit from the spike in hazelnut prices (more than a 60-percent increase since last year). Fret no more, darlings. I’ve turned a few pages, done some digging, and I’ve concluded that the Ferrero Company (the makers of Nutella) have secured enough hazelnuts for your beloved cocoa spread and plan to continue with normal production; they have been aware of the harvesting issues far longer than any consumer. Now that our Nutella-loving hearts can rest easy, I have compiled a list of mouth-watering recipes to satisfy that Nutella craving we are all too familiar with.
Recipe One: Nutella Cream Cheese Dip
With football season around the corner, dips are always a hit. We’re approaching autumn and party season. Make your party snazzy, give your fruit trays a little makeover, and make everyone happier by showcasing a fantastic twist on an old time favorite.
1/2 cup Nutella
1/2 cup Cool Whip
4oz light cream cheese
Set the Cool Whip and cream cheese out until the soften. Add all of your ingredients in a mixing bowl and mix together until well combined.
Recipe Two: Nutella Liqueur
Speaking of parties, dinner parties are never complete without a nightcap. I don’t know about you, but a good liqueur is often underrated. Sure, you could buy one at your favorite beverage store, but why not change it up a little and make one with your favorite hazelnut spread? I present to you, Nutella Liqueur. It has five ingredients and couldn’t be more simple.
3/4 cup Nutella
1/2 cup sugar
1 tsp vanilla
1 1/4 cup heavy whipping cream
2+ cups vodka (depending on your preference)
Add Nutella, sugar, and vanilla to a sauce pan. Over medium heat, slowly add heavy whipping cream; stir to combine. Once all of the whipping cream is added and you have a smooth, creamy mixture, remove from heat and let cool to room temperature. Slowly add desired amount of vodka. Once well combined, refrigerate so flavors can blend. Serve chilled.
Recipe Three: Nutella Brownies
Homemade brownies are tough. To make a delectable brownie it requires quite a few ingredients. First of all, this brownie has a total of three ingredients and one of them is obviously Nutella. Boyfriends love them, sisters adore them, and they are totally kid friendly if you have a mini-chef that wants to help you in the kitchen.
1 cup Nutella
10 tbsp flour*
Preheat oven to 350. Combine Nutella, flour, and egg in a medium sized mixing bowl. Mix well. Spoon mixture into cupcake tins and bake for 10-15 minutes or until center is done.
*With this recipe I attempted to use whole wheat flour and egg whites for one batch, and for the other batch I used all purpose white flour and a whole egg. Both results were delicious. However, the whole wheat flour and egg whites produced more of a Nutella muffin (which I chose to sprinkle with chopped hazelnuts before baking.) The white flour and the regular egg yielded the traditional, moist, I-need-a-glass-of-milk brownie.
Recipe Four: Nutella No-Bake Cookies
Last time I checked, everyone loves a No-Bake Cookie. Normally, I make mine with Peanut Butter Co peanut butter because the possibilities are endless. However, adding Nutella is an absolute game changer. They require a few more ingredients than the other recipes listed, but they are still easy to make and insanely delicious!
1/2 cup margarine
1/4 cup Nutella
1/4 cup peanut butter
3 cups quick oats
1/4 cup cocoa (I used Trader Joe’s unsweetened cocoa)
pinch of salt (I used coarse sea salt)
2 cups sugar
1 tsp vanilla
1/2 cup milk
Cook sugar, cocoa, milk, and margarine over medium heat. Boil for one minute. Remove from heat and stir in vanilla, salt, peanut butter, Nutella, and oats. Use teaspoon to drop cookies onto parchment paper. Refrigerate.
Recipe Five: Homemade Hazelnut Spread
I know some of you think like I do and the first thing that comes to mind is “NO! Nutella has dairy! (or palm oil!) I just can’t.” Well, this next recipe is for you. If you’re really into baking and these recipes seem too good to pass up, I’ve got a healthier version of Nutella that you can make yourself! Grab that mixing bowl, make your recipes, and live a little (with a healthy twist!).
2 cups chopped, toasted hazelnuts
3/4-1 full cup powdered sugar (10x)
1/4 cup unsweetened cocoa powder (I used Trader Joe’s, again)
1/8-1/4 cup canola oil
Preheat oven to 350. Spread hazelnuts on cookie sheet and toast for roughly 12 minutes. Place nuts between two paper towels and gently roll back and forth until the skins fall away. Place hazelnuts in a food processor for about 5 minutes (or until they’re ground.) Add powdered sugar, cocoa powder, and canola oil to food processor and mix. Continue to add canola oil (up to 1/4 cup) until you have your desired nut butter consistency. Refrigerate.
Now, we are not in the middle of a Nutella freak-out and I am 100% encouraging all of you fantastic readers to jet out to the store, grab your ingredients, and enjoy every bite of your favorite recipe listed above. However, let’s be smart about this. Let’s not cause a Nutella shortage from sheer excitement. Happy baking, darlings.
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