I know. I'm odd. How can anyone who will eat almonds and walnuts and cashews in cookies and on salads (although I prefer my cookies/cakes/baked goods to be nut-less) not like peanut butter? I really don't have an answer. It grosses me out. I cannot recall ever liking peanut butter. I've always gagged from the smell and been repulsed by it. When I was a kid, breakfasts were sometimes torturous because my brother and dad would make peanut butter and banana toast sandwiches and as a kid, I also despised bananas after the banana split incident (I was about 5 years old and overindulged on a banana split at my grandma's house; I got sick and the food item I never wanted again was banana, I was OK with the ice cream, chocolate sauce, and whipped cream). My brother loved to make 'mmmm' sounds, wave his sandwich under my nose, and take over-sized bites and chomp loudly. I gagged.
I still gag. SP often eats peanut butter from the jar with a spoon, or he scoops it out with a celery stick, and it disgusts me. Everyone loved trading Halloween candy with me because I always wanted to get rid of Reese's Peanut Butter Cups. To this day I think peanut butter and chocolate is an abomination. A complete waste of good chocolate. I also know I am the odd one and that most people consider peanut butter & chocolate a marriage made in heaven.
If you looooove nutella, you'll love these cookies. If you like nutella, you'll like these cookies. I like them. I would make them again.
I found a post for similar cookies at Marzipan. She made her nutella cookies for World Nutella Day in February 2011 and hers included chopped hazelnuts on top the nutella inside the dough pocket. That would give these more hazel nutflavor and a little crunch.
Petite Nutella Pochettes
Recipe courtesy Melissa d'Arabian
1 cup (2 sticks) butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups flour
1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
Water, as needed
1/2 cup confectioners' sugar
Special equipment: 3-inch fluted biscuit cutter
In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and re-roll to make more circles. Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.
Simple solution: just add a bit of chocolate (any of chips, some melted chocolate, or even cocoa powder would work I'd think) to whatever you make with Nutella and it'll match your expectations. :P
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