It’s World Nutella Day.
As if I needed one more reason to consume copious amounts of hazelnut-flavored calories straight from the jar.
I know we have Nutella in Canada. I would see the lonely little jars on the top shelves of the grocery store, collecting dust and feeling like Mr. Peanut Butter’s ugly wingman.
But after moving to Europe — and truly experiencing the greatness of Nutella — I know now those lonesome jars were actually screaming in angry little Nutella voices: “HEY MORON! I’M THE BEST THING IN THIS STUPID AISLE AND YOU’RE MISSING IT! YOU’RE FREAKIN’ MISSING IT!”
Mr. Nutella, I am so sorry. To think you nearly reached your expiry date, still untouched on a grocer’s shelf. The audacity! The nerve! I mean, imagine if the Europeans found out.
So to celebrate this sacred day, I’m making a Nutella dish for dessert and leaving you with these mouth-watering, butt-swelling images of Nutella goodness. Click on the photo to find the recipe…if you dare!
Happy Nutella Day to you and yours!
Nutella & Banana Gyoza
Just when you thought Gyoza couldn’t get any better, you swap the carrot and cabbage for straight up Nutella and Banana with a bit of dusted sugar on top. If normal gyoza is the good child, these are like the ADHD kid who ate nothing but Choco-Puffs for breakfast and is coming to give goodie-two-shoes a noogie.
I had to laugh at the ingredients of this Nutella Smoothie from the Nutella website. Low fat yogurt, skim milk, and…HALF A CUP of Nutella! Why bother with low fat anything when you’re starting with a base of 760 calories of Nutella?! That’s half my daily caloric intake in just Nutella alone. So unless you’re training for an Ironman, desperately trying to maintain your 300-pound-frame, or just not eating today, I don’t recommend it.
And finally, my very own (guilt-ridden) Nutella Breakfast to commemorate World Nutella Day!
Nutella Mocha Frappe
1 cup ice
1 cup milk or dairy substitute
2 oz heavy cream (optional, reduce milk to 6 oz)
2 oz or 1 shot espresso
2 tbs Nutella spread
whipped cream (optional)
Blend all ingredients until smooth. Top with whip cream, if desired.
recipe credit: Carolyn Bell
1 frozen puff pastry sheet
1/2 cup Nutella
Prepare a baking sheet with wax paper. Warm Nutella in microwavable-safe dish for 30 seconds. Spread on rolled out pastry sheet, leaving about half an inch from the edges. Roll dough (lengthwise) and place on a baking sheet in a ring, wetting the ends with warm water and pinching together. Using an oiled knife, make cuts 1″ apart, being careful to not cut all the way through. Bake at 350 degrees for 25 minutes or until you can’t take it any longer.