Tag Archive for nutella recipes

Strawberry Nutella Pie

Earlier this week, I shared with you a Valentine’s Day recipe that was vegan and gluten-free, and be-te-dubs, freakin’ delicious.

Today’s recipe is slightly less virtuous, but let’s face it, Valentine’s Day isn’t exactly the day to be virtuous, now, is it? Nope, it’s the time to break out the fur-lined handcuffs, kids.

Strawberry Nutella Pie

Nutella is one of my favorite things. I know, it’s not exactly healthy, but come ON! It’s creamy and delicious and chocolately. I love it on crepes and waffles especially, and have been known to integrate it into recipes on occasion.

Here, I wanted to pair it with a red fruit for Valentine’s Day, and that meant either raspberries, cherries or strawberries.

Strawberries was what I finally decided on. I also hit my local dollar store and got a bunch of fun cookie cutters to take this pie to the next level.

I think it will delight whomever you present it to in more ways than one. Maybe not as much as fur-lined handcuffs, though…

Wishing you the best of all Valentine’s Days, whether you are solo or partnered. Have fun out there, and remember; don’t do anything I wouldn’t do! 😉

Strawberry Nutella Pie

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tbsp vegetable oil
  • 3 tbsp cold water (approx.)

For the pie:

  • 4 cups fresh strawberries
  • 2 tbsp sugar
  • 1 tbsp flour
  • ½ cup Nutella (approx.)

Method

1.           In a large bowl, mix the flour and salt until combined. Add vegetable oil, and stir until well combined. Add the water and stir to combine. It should be a cohesive dough that is still a little dry. Add a bit more water if it seems too dry.

2.           Roll the dough into a ball and place it on a large sheet of waxed paper. Place another sheet of waxed paper over top. Bash the dough down until it’s flattened with your rolling pin, then roll it out into  a circle big enough to fit in the pie plate, about 1/2-inch (1 cm) thick, occasionally flipping the entire crust over and rolling it on the other side. Remove the top layer of wax paper and flip upside down into a pie plate. Trim off excess, and reserve it for later to make the shapes for the top.

3. Spread Nutella in a layer on the bottom of the pie.

3. Wash the strawberries and cut into quarters or eighths. Toss with flour and sugar. Place in the pie pan over the Nutella, and pat down. Brush the top with water.

4. Cut out shapes with your cookie cutters to make a design. I did “I heart you,” but I also cut out additional heart shapes to put around the edges of the crust. Once you have it how you like it, brush the top of the pastry with milk, then bake in a pre-heated 350 degree oven for about 30 minutes.

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Nutella and Dulce de Leche Whoopie Pies

This is my last one. I promise.

But it’s so tempting this time of the year to do all the decadent things. Lots of chocolate, lots of wine. Right? Tomorrow we die(t)!

Nutella and Dulce de Leche Whoopie Pies

The inspiration for the recipe comes from my friend Fred. He is an amazing baker. Pies are his specialty. For Christmas, he gave me a jar of dulce de leche. Now, as much as I love that caramel treat, it’s not something I normally buy or keep in the house (which is why it makes such a great gift). And it’s really not something I usually make. It’s a complicated procedure that involves boiling an unopened can of sweetened condensed milk, and quite frankly, the thought of making it scares the crap out of me.

We had it on some crepes with some sauteed apples when I had the gals over for brunch, and it was fiiiiine.

But I still had the better part of a jar leftover, and I began brainstorming ideas about what to do with the leftovers. And then it hit me! Nutella! Wouldn’t Nutella and dulce de leche be the perfect pair? And for Valentine’s Day, what could be better than a whoopie pie?

These are pretty freaking awesome, let me tell you.

Nutella and Dulche de Leche Whoopie Pies

Nutella and Dulce de Leche Whoopie Pies

Ingredients:

For the cookies:

  • 1/2 cup softened butter
  • 1/3 cup Nutella (plus maybe a little more)
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 3/4 cups AP flour
  • 1/4 cup cocoa powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 tsp salt

For the filling:

  • 1/2 cup softened butter
  • 1/4 cup dulce de leche (warm it a little to make it easier to pour)
  • 2 cups icing sugar (plus extra if needed)
  • 1 tbsp whipping cream or evaporated milk (lower fat option)
  • 1/2 tsp vanilla

To make the cookies:

In the bowl of your stand mixer, add the butter and sugars. Cream well. Add egg and vanilla and cream some more.

Mix together the dry ingredients and sift the cocoa powder so there’s no lumps. Then add the dry ingredients into the wet, and mix until incorporated.

Roll the cookies into 1 1/2″ balls and place on a cookie sheet. Flatten them slightly with the bottom of a glass.

Bake in a pre-heated 350 degree oven for about 9 minutes. Remove from the pan and cool on wire racks.

To make the icing:

In the bowl of your stand mixer, cream the butter with the dulce de leche.

Add the icing sugar and mix until incorporated. Add the vanilla. Mix again. Now, slowly add a little of the cream at at time, until the icing becomes smooth, and the right consistency for spreading. If it’s too runny, add more icing sugar.

To make the whoopie pies:

Place one cookie face down on your work surface. Drop a blob of about 1-2 tbsp of icing on top of it, and then spread it out. Drizzle a little more dulce de leche on top. Top with another cookie to make a sandwich.