Indulge In {Nutella Crinkle Cookies}

Ever since I was a child, I've had an addiction to sweets. Cookies, cakes, ice cream, it didn't matter. If it could be considered dessert, I'm going to love it! But as I've grown I've realized I need to control my dessert intake just a bit. I'm typically really good about doing this throughout the year but always allow myself a pass during the holidays. Frankly, it's just too hard to turn down all of the homemade holiday treats. One of my favorite cookies is the recipe I'm sharing with you today. It's for Nutella crinkle cookies and they are out of this world delicious. I first made them for a holiday pot luck last year and they got rave reviews. Since then they have become my go to cookie recipe. So in honor of all the holiday baking, here's the recipe. Hopefully they will become one of your favorites too!

:: Ingredients ::
3 Cups All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Sea Salt
1-1/4 Cups Nutella Spread
4 Tablespoons Unsalted Butter, softened
1-1/4 Cups Granulated Sugar
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Instant Hazelnut Cappuccino Powder
2 Large Eggs, Room Temperature
1/3 Cup Whole Milk
1 cup Confectioners Sugar

:: Directions ::

1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, instant cappuccino, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Refrigerate dough until firm, about 1 hour.

2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.

3. Add confectioners’ sugar to bowl. One at a time, roll dough into 1-inch balls then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8-10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.

Indulge In {Strawberry Nutella Crostinis}

Crostinis are one of my favorite appetizers. They are easy to pick up, bite sized treats full of endless flavor possibilities. For those of you who might not know what a crostini is, allow me to explain. Basically it's a small toasted open faced sandwich. Combine, veggies, meat, and cheese in some flavor mix that you love over top a crunchy round of baguette for the perfect appetizer. Although, I'm starting to see more and more dessert crostinis. Some of my favorite combinations include marscapone honey and this beauty, strawberry Nutella. The chocolate hazelnut spread is divine especially combined with sweet seasonal strawberries. Plus, who doesn't love a dessert they can eat on the go? Here's the easy, party friendly recipe...

:: Ingredients ::
French Baguette, cut into 1/2 inch rounds
Nutella
Fresh Sliced Strawberries

:: Directions ::
1. In a 350 degree oven, toast baguette rounds until crisp.
2. Spread with Nutella, top with fresh sliced strawberries and enjoy!

Indulge In {Nutella Crinkle Cookies}

If you have never had Nutella, you need to stop reading this right now, close your computer, go to your local grocery and pick up a jar. I lived on this stuff on many a trips to Italy. The hazelnut spread is seriously amazing and was quite possibly the best treat ever, until Nutella crinkle cookies. Soft, gooey, and yummy these cookies are perfect for a holiday cookie swap, office party, or just a Saturday on the couch. Here's the recipe for all the deliciousness!

:: Ingredients ::
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1-1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant hazelnut cappuccino powder
2 large eggs, room temperature
1/3 cup whole milk
1 cup (4ounces) confectioners’ sugar

:: Directions ::

1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, instant cappuccino, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Refrigerate dough until firm, about 1 hour.

2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.

3. Add confectioners’ sugar to bowl. One at a time, roll dough into 1-inch balls then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8-10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.

Indulge In {Nutella Macaroons}

Happy Thursday! We've almost made it to the weekend and it's time to indulge in a little special treat in celebration. For about a year now, I've been admiring the amazing petite deliciousness of the Macaroon. This French delicacy, full of favor, is the perfect size for a little indulging here and there. Not only is this treat tasty, but it's beauty has had me in awe of all those who could create them. I've been dreaming of trying to do it myself for a while now but for fear of messing it all up, I have just been admiring them from afar. That was until Easter weekend. While enjoying a glass of wine with a friend, she began to pull out all the necessary ingredients to prep the bite size treat for brunch the next day. With eagerness and a helping hand, I immediately jumped out of seat anxious to learn how to make them for my self. I watched her do the first batch and decided to try for my self the next go around.

Surprisingly, it wasn't as hard as I believed it to be. With a little patience and careful measuring, we were ready to enjoy the treats in no time. Here's the recipe adapted from Martha Stewart...

:: Ingredients ::

• 1 1/4 cups plus 1 teaspoon confectioners sugar
• 1 cup (4 ounces) finely ground sliced, blanched almonds (I used the almond flour shown above)
• 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
• Pinch of salt
• 1/4 cup granulated sugar
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• :: Directions ::
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  1. To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
  2. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
  3. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
  4. To fill, follow Martha's recipe for filling or fill with Nutella.

Bon Appetit! 

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