FREEZING S'MORE PIE (Toasted Marshmallow's and Creamy Nutella Pie)

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate hazelnut spread

1 graham cracker crust or shortbread crust (9 inches)

3 cups miniature marshmallows

  In large bowl, beat cream cheese & cream until thickened.  Add Nutella; beat just until combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

  After it sets, top pie with the marshmallows; press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

 Remove from Freezer, let sit about 5 to 10 minutes, then serve.

FROSTY DOUBLE CHOCOLATE NUTELLA DESSERT

FROSTY DOUBLE CHOCOLATE NUTELLA DESSERT

SIDE VIEW

TOP VIEW

Ingredients:

1 ½ cups Nutella hazelnut spread

1 cup Dark Chocolate Almond Milk (chocolate soy milk or chocolate milk may be substituted)*

3 tablespoons heavy whipping cream

3 tablespoons sweetened ground cocoa (or hot chocolate powder may be substituted)

1 teaspoon cinnamon (optional)**

6 Plastic cups

Approx. 2 ½ Cups Heavy Whipping Cream, Whipped

Sweetened ground cocoa (or hot chocolate powder) to sprinkle as garnish

Chocolate Sprinkles (Jimmies) for garnish

 (makes approximately 6, one cup servings)

In a medium mixing bowl, combine the Nutella and the whipping cream.  Using a blender, mix until combined.  Add the chocolate milk and the sweetened ground cocoa and mix until combined.  If desired, add 1 teaspoon cinnamon for an extra flavorful treat.  Pour into the plastic cups and fill half way.  Place cup in a Ziploc freezer bag and freeze overnight. (I like the freezer bags because you can label them and if the cups were to tip over, the bag would contain the mess.)

About 15 minutes before serving, pipe the whipping cream into the remaining space of the cup and fill.  Lightly shake sweetened cocoa powder and chocolate sprinkles on top to garnish.  Enjoy. FYI - It tastes best if the whipping cream is mixed in with the chocolate as it is being enjoyed.

This may be garnished ahead of time.  Just let the cups sit at room temperature for 15 to 20 minutes before serving.

* If you don’t have chocolate milk of any kind, you can use milk and then extra sweetened ground cocoa.

**For a fabulous flavor twist, use the optional cinnamon in the recipe and enjoy an exciting taste sensation.

Ingredients

Chocolate Ingredients Mixed Together

Top View Before Freezing

Side View Before Freezing

ULTIMATE NUTELLA FUDGESICLES

Ingredients:

½ cup Nutella hazelnut spread

1 1/2 cups Dark Chocolate Almond Milk (chocolate  soy milk or chocolate milk may be substituted)

3 tablespoons heavy whipping cream

3 tablespoons sweetened ground cocoa (or hot chocolate powder may be substituted)

1 teaspoon cinnamon (optional)

5 Plastic cups

5 Plastic spoons

5 aluminum foil rectangles  approximately 3 ½”  X 5”

(makes approximately 5 half cup servings)

In a medium mixing bowl, combine the Nutella and the whipping cream.  Using a blender, mix until combined.  Add the chocolate milk and the sweetened ground cocoa and mix until combined.  If desired, add 1 teaspoon cinnamon for an extra flavorful treat.  Pour into the plastic cups.  Put in the plastic spoons for the handles and place the aluminum foil rectangles on top of the cups by gently pushing the foil over the spoon handles.  (this will help ensure that the spoon stays in the middle of the fudgesicle) *of course you may use the pre-maid plastic popsicle molds if you have them.  Place cup in a Ziploc freezer bag and freeze overnight. (I like the freezer bags because you can label them and if the cups were to tip over, the bag would contain the mess.)

** If you don’t have chocolate milk of any kind, you can use milk and then extra sweetened ground cocoa. 
   These can be made without the whipping cream, sweetened ground cocoa or cinnamon, but that is why these are the “Ultimate Nutella Fudgesicles”.

Ingredients

Nutella and Whipping Cream

All Mixed In - with Air Bubbles

Top View

Side View

Foil Rectangles

Side View with Foil and Spoons

Side View with Foil

Top View with Foil and Spoons

Ready for the Freezer

Nutty Nutella Cinnamon Rolls with Creamy Nutella Cream Cheese Glaze

Done in about an hour and a half. Quick for a home made bread treat.

The bread dough ingredients are basic and simple. Here they are: (Note, this recipe can be easily doubled for a full pan of rolls)

• 1 ¾  Cups Warm Milk (water can be substituted)
• 1 Tablespoon Yeast
• 1  Tablespoon Sugar
• ½  teaspoon Salt
• 1 ½  Tablespoon Oil
• ½  cup sugar
• 2 ¾ - 3 cups flour (use approximately 2 ½  cups all purpose flour and 1/2 cup self rising flour)

Cinnamon Roll ingredients

• ½ cup Nutella
• ½ cup butter,cubed,softened 
• ½ cup chopped pecans
• Cinnamon to generously Sprinkle

Prep – Preheat oven to 375 degrees.

First:  Add yeast and then sprinkle the sugar over the 1 3/4 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.
Next:  Stir in the salt, oil, sugar and flour.
Then:  Knead the dough for a few minutes until it is smooth and pulls away from the bowl

Then cover your bowl with a warm wet towel or one of those plastic shower cap-like covers for food and let the dough sit in a warm room for about 15 - 25 minutes.
If you have a warming drawer in your oven, put your bowl in the warming drawer on the lowest setting.

Dough ball before the raise

Dough ball after the raise - in the bowl with the shower cap -like plastic wrap

To make the Nutty Nutella Cinnamon Rolls:

While the dough is rising, put the Nutella in a microwave safe bowl (I used a 1 cup pyrex measuring cup).  Cube the butter.  Add the cubed butter  to the Nutella.  Just before you are ready to get the risen dough, put the Nutella/butter mixture into the microwave for about 20 seconds to melt the butter and soften the Nutella.  Stir until combined and smooth.  Put the dough onto a pastry mat and roll into a rectangle.  Spread the Nutella mixture onto the rectangle with a spatula.  Generously sprinkle with cinnamon.  Sprinkle the nuts onto the cinnamon and Nutella/butter mixture and press into the dough.  Roll into a log.  Cut with a sharp knife into 1 inch slices and place cut side up on a baking stone or baking pan.  Cover with plastic wrap or a warm towel.  (I like to use the showercap- like plastic food covers) Let rise in a warm room for about 15 minutes.     Bake for 20 - 25 minutes in a 375 degree oven until light brown.  Rotate the pan midway through the baking process.

Cubed butter

Nutella

Butter and Nutella

Parchment paper on baking stone

Dough with Nutella and cinnamon

Dough Log

Slicing Rolls

Rolls ready for oven

Just out of the oven

Creamy Nutella Cream Cheese Glaze:

4 Tablespoons Nutella/butter mixture from recipe above

3 oz. cream cheese , softened

10 Tablespoons Whipping Cream

2 Tablespoons Powdered Sugar (add more powdered sugar for a sweeter glaze)

Mix all ingredients in a bowl and whip until desired consistency.  You may glaze the rolls just after they come out of the oven or wait until they cool.

Glaze/Frosting

No Glaze

Glazed