A few weeks ago, I was making my normal s-shaped route (or figure-8s or whatever you want to call them) through my local HEB…going up and down every single aisle to see what catches my eye…and I see Nutella. What heck is this? I read the label: Hazelnut Spread with Skim Milk and Cocoa. Mmmm! Every morning I get a hazelnut-vanilla coffee, so I know I love hazelnut flavoring. Skim is my preferred fat percentage of the milk family! And cocoa? Don’t get me started on my soon-to-be-lethal addiction to chocolate. So I bought the smaller size jar and tried it that night on some bread. Just bread and Nutella became dessert! I was in love with a hazelnut spread that had a super weird name and it’s been a happily-ever-after story since.
So with that intro, I feel like I need to kick off a new mini-series to The Runner’s Blotter; one dedicated to finding and exposing Nutella recipes! Or just showing you all the easy stuff you can do with it. I had a great experiment tonight, but I’ll save that revealing piece for a later date. Trust me, you’ll want to make this cookie recipe so you can see for yourself how awesome the result is!
To start this puppy off, I’ll keep it simple and easy. I expanded on the bread and Nutella dessert to make it a meal. I chose some great Mrs. Bairds wheat bread to be bearer of (good news!) spreadable wonderfulness: organic crunchy peanut butter on one side and Nutella on the other:
My mind started racing. I wanted to concoct other more-elaborate uses for this hazelnutty goodness! So I started to make a list, with the help of some others, and I plan on making everything on it! Lots of people have known about this almost-50 year old product for years. Many of them will admit they’ll just grab a spoon and eat it right out of the jar sometimes like it’s frosting or ice cream! That’s how tasty it is. So for those of you who grew up in a household like mine, put Nutella on your next shopping list. You won’t regret it.