The Kaker Baker: The Problem with Nutella...

Sunday, June 12, 2011

The Problem with Nutella...

One of my absolute favorite flavors in the whole wide world is...(wait for it)...Nutella. There really is nothing better than the sweet, creamy flavor and texture combined to create this little jar of heaven. So, if it's so good, 'what's the problem?' you may ask. The problem (or at least my problem is...and probably your's, too - don't lie) is that you can not. stop. eating. it. The little jar of heaven continues to call my name whenever it's in the pantry. Now, this wouldn't be a problem if Nutella consisted of several grams of protein, maybe a little fiber, and, oh, just 10 grams of fat instead of 80. See my predicament now? Take this, for example - if you look on the back of the Nutella jar, you'll find that 1 serving size equals approximately 170-200 calories. This wouldn't be all that bad if the serving size wasn't only 2 tablespoons. I mean, who can only eat 2 tablespoons of, I repeat, this little jar of heaven? My biggest concern - when will all of this finally catch up with me and my 17-year-old metabolism? Whatever the consequences may be, for now I'll just sit back and enjoy.

2 comments:

AnonymousJune 12, 2011 at 5:14 PM
Dear Kaker,
Answer to your last question--NEVER!!! Your "17-year-old metabolism" will take care of it and many more "little jars of heaven". ;D

So my question to you is--creamy or crunchy?

<3
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UnknownJune 12, 2011 at 8:33 PM
You know, as I was eating spoonfuls of that delicious crunchy stuff you brought me today I realized that it's a little more milky than the normal Nutella... hmm I'd have to go with creamy - it's classic! <3
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*Recipes*

Orange-Cranberry Scones (Top):

Recipe: Ina Garten

Ingredients:

4 c. all-purpose flour

1/4 c. granulated sugar

2 Tbsp. baking powder

2 tsp. kosher salt

Grated orange zest from 2 oranges

3 sticks cold, unsalted butter (diced)

4 large eggs, lightly beaten

1 c. cold heavy cream

1 c. dried cranberries [I use Trader Joe's orange-flavored cranberries]

1 egg beaten with 2 Tbsp. water for egg wash

1/2 c. powdered sugar

4 tsp. freshly squeezed orange juice

*Preheat oven to 400 degrees - line a cookie sheet with parchment paper.

*In the bowl of an electric mixer with paddle attachment, mix flour, sugar, baking powder, salt, & orange zest. Add cold, diced butter - mix at lowest speed until butter is the size of peas.

*Combine eggs with heavy cream in separate bowl, then slowly add to the mixture until just blended.

*Dough should be lumpy. Combine cranberries and a little more flour (about 1/4 c.) if needed.

*Knead dough on a floured surface into a ball, then use a rolling pin to roll the dough out to a thickness of 1 inch. You should still see bits of butter in the dough. Use a cookie cutter to cut the scones into shapes and place on cookie sheet.

*Before placing in the oven, brush tops of scones with egg wash and sprinkle with granulated sugar.

*Bake for app. 20-25 minutes, until tops are golden and insides are baked through. Cool for 15 minutes.

*While scones are cooling, whisk together the powdered sugar and orange juice to form glaze - drizzle over cooled scones and serve.

Lemon Cake with Vanilla Icing (Bottom Center)

Recipe: Family Circle Magazine

Ingredients:

1 lemon

3 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 c. milk

6 oz. lemon yogurt (1 container)

2 tsp. vanilla extract

2 sticks unsalted butter, softened

1 & 3/4 c. granulated sugar

3 large eggs

*Preheat oven to 350 degrees. Coat two 9-inch round cake pans with butter & flour or non-stick spray. Line pans with wax paper.

*Zest & juice lemon.

*Combine flour, baking powder, and salt in a bowl. In a small bowl, whisk milk, yogurt, and vanilla. In bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs.

*On low speed, beat in flour mixture, alternating with milk mixture. Fold in zest. Divide batter evenly between the two pans.

*Bake for 35 minutes until cake springs back when pressed lightly.

*After cakes have cooled for about 15 minutes, frost with either vanilla or lemon-flavored icing.

Chocolate-Nutella Cupcakes(Bottom Left)

Recipe: goodlifeeats.com

Ingredients:

about 1 cup Nutella

1 cup all-purpose flour

1 & 1/2 cups cake flour

1 & 1/2 cups cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt; 3 eggs

1 1/4 cups sugar

1 1/2 sticks butter @ room temp.

1 1/2 cups buttermilk

*Preheat oven to 350 degrees - line muffin pan with cupcake liners

* Mix flours. cocoa powder, baking soda/powder, and salt.

* In a separate bowl, beat eggs and sugar until pale - add in butter and mix until fluffy. Add Nutella and buttermilk until combined well.

*Add dry mixture to wet mixture slowly and in increments. *Bake for app. 20 minutes at 350 degrees.

*Let cool for 15 minutes before frosting with either chocolate or cream cheese frosting.

*Sprinkle with finely chopped chocolate & serve.

The Kaker Baker

Sunday, June 12, 2011

The Problem with Nutella...

2 comments:

Chocolate Cake Covered in Fondant

Lemon Cake with Vanilla Icing-Recipe Above