A few weeks ago a friend sent me an invite to join Pinterest. Not knowing much about it, I joined and wow! I didn't realize there were so many recipes to be found. They're not listed but rather you find them via photographs that people have "pinned" on their boards. It's like a foodie paradise but so much more. Pinterest is pretty cool in that it's a creative way to express yourself via repinning other images that people have on their boards. Here is a screenshot of a few of mine. As you can see, I have food oriented things and other themed ones like photography, butch-femme plus many others that aren't visible in the screenshot. So you're probably wondering why I'm talking about Pinterest, well, the reason is because I've found some really cool recipes there and think you might enjoy it too.
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I've also found recipes using PULSE, the graphical news application for Iphones, Ipads, and Android devices. If you follow me on Twitter, you've seen many of the recipes that I tweet using this application. The cool thing about it is that you can follow other people's blogs or news sources and get immediate updates as soon as they get posted. I love the app and use it everyday in my search for new recipes.
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Now on to the main event! For those of you who have never tried the yummy hazelnut and chocolate spread called Nutella, you've been missing out. You are also referred to as a Nutella virgin. Yep, there's a name for you. If you don't believe me, Google "Nutella Virgin." To be honest, I hadn't tried it either until I found the recipe and decided to bake the cookies. I'd heard people rave and go on about Nutella but never understood why until I tasted it. It's creamy, chocolaty, very, very sweet and has a flavor to die for. I'm going to conveniently skip over the number of calories in each tablespoon because we don't want to think about big numbers and sad things. We want to bake and be happy!
Nutella-filled Sugar Cookies Recipe from Buns In My Oven blog:
1/2 cup Nutella
2-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups plus 1/3 cup granulated sugar, divided
14 tablespoons (1-3/4 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
I'll do my slightly different version of the instructions, especially since I made a mistake in measuring the Nutella which caused me have to make huge cookies. I'd like to add that no one in my family complained about this.
Line a baking sheet with parchment paper. Preheat oven to 350 degrees.
Using a teaspoon, measure and scoop dollops of Nutella onto the parchment paper NOT a tablespoon like I did. Also, the process of making these cookies is a little messy. The Nutella is creamy and will probably get all over your fingers. But not to worry, just lick it off!
As you can see, I'm already making a mess, but look, once they're on the paper they're so pretty!
Once you've filled your tray with dollops of the Nutella, place in the freezer for 15 minutes. On the day I baked, it was already pretty warm in the kitchen so I left the Nutella in the freezer and scooped each one out as I made the cookie dough balls. It was a bit tedious though. You can pull the whole tray out and if they get too soft, return the tray back to the freezer.
In a bowl, whisk together flour, baking powder, and salt.
In large bowl and using a mixer, beat together the butter and 1-1/2 cups granulated sugar until light and fluffy, approximately 3 to 5 minutes. Beat in the eggs, one at a time, and add vanilla.
Turn the mixer to low and gradually beat in the flour mixture until combined, scraping the bowl to make sure everything is mixed.
Place 1/3 cup sugar into a small bowl.
Because the dough was so sticky, probably due to the warmth in my kitchen, I couldn't follow the original instructions exactly. So the following is what I did:
Dust the top of a cutting board with flour and pat a ball of approximately 2 tablespoons of dough on it until it is flat. Using the thinnest metal spatula you have in the kitchen, lift a mound of chilled Nutella from the baking sheet in the freezer and put it on top of your dough. Wrap the dough around the Nutella and form into a ball (I probably could have dusted my hands and achieved the same results as the original instructions but I didn't think of until now (duh). See, this is why I'm not a chef...but it's what makes me adorable right?).
Seal the edges. Place the dough ball in the sugar and coat it. Place the cookie onto the prepared baking sheet. Space the cookies about 2 inches apart because they will spread as they bake. Repeat.
Bake the cookies 10 to 13 minutes, one sheet at a time, rotating from front to back halfway through baking. The edges and bottom will start to turn brown when they are done. The centers will be soft and puffy.
Remove the cookies from the oven and let them cool on a wire rack. Tip: I slid the parchment paper with the whole batch of cookies right onto a wire cooling rack and let them cool rather than move them individually with a spatula.
|My giant sized cookie dough balls! lol|
Mmmmmm, right out of the oven!!!
Because my cookies were meal size, they served as my breakfast on my way to work with some coffee...sooo delicious! What a sweet way to start the day!!