Nutella Cheesecake Dip

Ingredients

• 1 cup heavy cream
• 1 (8 oz) pkg cream cheese
• 3 Tbsp powdered sugar
• 3/4 cup Nutella

Directions

In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.

Nutella, Peanut Butter and Marshmallow Pie

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 2 tbsp butter
• 1/2 cup peanut butter

Filling

• 2 cups milk
• 2 tbsp + 2 tsp cornstarch
• 3/4 cup Nutella
• 1/2 tsp vanilla extract, optional
• 2 cups marshmallow fluff

Instructions

1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well.

2. Add butter mixture to graham cracker crumbs and mix until combined.

3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside.

4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.

5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted.

6. Add the cornstarch mixture to the Nutella mixture.

7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken.

8. Once boiling, stir continuously for about 2 minutes, until fully thickened.

9. Pour mixture into crust and refrigerate until set, about 1 hour.

10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable.

11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top)

12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired.

13. Store in refrigerator until ready to serve.

Nutella Cupcakes Recipe

Ingredients

• 1 box of milk chocolate mix ( plus eggs and oil listed on the box)
• ½ Cup of Nutella
• 1 tsp of vanilla
• ¼ Cup of white sugar
• white frosting
• 1 pint of fresh strawberries

Instructions

Prepare the cupcakes according to the box instructions
Let cupcakes cool ( you should have around 18 – 24 cupcakes to decorate)
While the cupcakes are cooling – slice a pint of strawberries and place in a mixing bowl add sugar and vanilla – lighting mix together – let sit for 15 minutes
Spread about 1 -2 teaspoons of Nutella on each cupcake
Over the Nutella spread white frosting
Garnish with Strawberries
Enjoy!

Nutella Crescents

Ingredients

• 1 9-inch pie dough (store bought or homemade)
• 1/2 cup Nutella
• 1 tablespoon butter, melted
• coarse sugar

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.

Roll out pie crust into a 9 inch circle (or if it's store bought...open the package and unroll the pie crust) and slice into 18 triangles (like you would a pizza).

Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.

Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 - 12 minutes, or until they are lightly golden brown.

Remove from oven and serve immediately, or store in an airtight container for up to 3 days.