Nutella Party - Mommy Parties

So another site I belong to is Mom Select. They have a variety of Mommy Parties that you can try and get in. I got in to the Nutella Party.

I am so excited about this one as my family is a huge fan of Nutella. Nutella is a hazelnut spread that tastes like it has some chocolate in it. I usually use it on a slice of bread or a bagel but for this party I will be looking at doing something different. Here I some recipes that I am contemplating:

The following recipes are from Recipe Goldmine

Banana-Nutella Smoothies


1 cup Nutella spread
1/4 cup creamy peanut butter
2 cups vanilla yogurt
1 1/4 to 1 1/2 cups soy milk
4 medium frozen bananas
Chopped almonds (optional)

Combine Nutella, peanut butter, yogurt, soy milk and banana in a blender. Process until smooth. For thinner texture, add 1/4 cup more soy milk and 3 or 4 ice cubes and process until ice is crushed. Pour into glasses. Garnish with chopped almonds, if desired.


Chewy Nutella Crinkles


3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts, divided
Sifted confectioners' sugar

Stir together flour, baking powder and salt in a medium bowl; set aside.

Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined. Add sugar; beat on medium speed until fluffy. Add vanilla extract and eggs; beat just until combined.

Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined. Use a spoon to stir in 1/2 cup chopped hazelnuts. Cover and chill for several hours or until firm.

Heat oven to 375 degrees F.

Shape the dough into 1- or 1 1/2-inch balls. Roll the balls in finely chopped hazelnuts, then roll in confectioners' sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)

Bake for 8 to 10 minutes or until surface is cracked and cookies are set. Cool cookies on a wire rack.


Chocolate Nutella Ravioli


1 1/4 cups all-purpose flour
1/2 cups very hot water
Nutella
3 tablespoons butter
Chocolate for garnish

In a large bowl, combine flour and water. Stir with a wooden spoon until combined into a large ball. Cover with plastic wrap and let sit for 10 minutes.

To make ravioli, cut the dough in half. Work with one half at a time and keep the remainder in the bowl, covered. Flour work surface and hands generously and pat dough into a 2- x 6-inch block. Roll dough into a 4 x 9-inch triangle. The dough will be very sticky, so make sure to keep the rolling pin floured. You may need to flip the dough to prevent it from sticking to the counter.

When dough is rolled out, drop about 9 teaspoons of Nutella down the center of the dough, leaving about 1 inch between each filling. Fold the dough over the filling and press down to seal. Make sure to squeeze out any air around the filing.

Cut ravioli into small squares and press down edges again to make sure it is sealed well. Lay on a baking sheet lined with parchment paper. Repeat with remaining dough until it is used up.

To cook the ravioli, add to a large pot of salted, boiling water. Cook half the ravioli, drain, then cook the other half. They will cook for about 3-4 minutes, or until they rise to the top.

Serve hot, tossed in melted butter with chocolate shavings on top.


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)

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.


I like the idea of having a drink, food and snacks. Can't wait to try nutella in these new ways.