Nutella Stracciatella Scones

Celebrating World Nutella Day

with

Nutella Stracciatella Scones

 

I thought I didn't like scones.  I thought they were dry hockey pucks that required a lot of tea or coffee to get down without coughing. 

As it turns out, there are just a lot of bad scones out there. It doesn't have to be that way.  They can be flaky without being dry.  Tender without falling apart. It just takes the right ratio of dry and wet ingredients with a balance of butter or oil and some care to not over work the dough.

 

Now, I love scones.  I'm kinda obsessed with them.  I probably make various kinds of scones a couple times a week, just to experiment with the flavors and add-ins.

You may be wondering what I do with all those scones every week?  Well, first - I created a recipe that makes a reasonable amount.  I cut them into small scones that make perfect little breakfast, tea, or snack bites. 

And second, I freeze them, then bag them and cook them as needed.

 

That part has become a life saver in my family.  I label how to cook them and anyone in the house, even visiting friends, know they can just take one out and pop it into the toaster oven and have a hot, fresh, tasty scone within 12 minutes.

 It has made breakfast time for my teenage son.... well, he eats breakfast now.  That's amazing enough, right?

Now, the Nutella part -  Yes, there are other Nutella scone recipes out there, but it's the technique in this that makes it special and preserves a deep Nutella flavor.  The Nutella is not just mixed in, and soaked up which often leaves the dough heavy.  The Nutella is rubbed into the dry ingredients, like you would do butter. 

 

This creates little pellets of chocolate hazelnut goodness and gives it stracciatelle (little shreds in Italian) appearance.

 

This also allows the Nutella to stay moist and hold on to its own flavor.

 There's nothing difficult here, no equipment needed, not even a mixer.  You quickly rub the Nutella in with your finger-tips, right after you rub the butter cubes in with your finger-tips.

These have become a hit at many catered brunches and teas, but nobody loves them more than my husband (who likes to claim he'll  "make the fresh scones for us this morning" as he takes them out of the freezer.) 

RECIPE: Nutella Stracciatella Scones-
2 cups AP Flour
1/2 cup Yellow Corn Meal
1/3 cup Brown Sugar
1/4 tsp. Baking Soda
1 Tbls. Baking Powder
1/2 tsp. Salt
6 ounces Unsalted Butter (cold, cut in small cubes)
1/2 cup Nutella
1 egg
1/2 cup Ricotta Cheese
1/3 cup Heavy Cream

1)  In a bowl, whisk dry ingredients (flour through salt) together.
2)  Run butter cubes into the flour mixture with your finger-tips until the butter is generally the size of peas.
3)  Add the Nutella and also rub into the dry ingredients with finger tips, working quickly until fairly evenly distributed.  Do not over-work.
4)  In another bowl, whisk together the egg, ricotta and cream.
5)  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Toss with a fork to combine.

6)  Empty the dough onto a parchment covered work board and gather into a large ball that holds together.
7)  Don't over-work the dough, but knead just a couple times to make sure it's holding evenly.  Divide the dough into 4 even parts (less if you want bigger scones.)
8)  Press each part into a circle that is about 3/4 inch thick.
9)  Cut the circle in half across, then cut each half into 3 even triangles.

10)  Place the mini-scones on a lined baking sheet about an inch apart.  These can be frozen for later and bagged, or baked now.  Bake in a preheated 400F oven for 10-15 minutes depending on size of number of scones.
**optional - before baking, sprinkle with seasoned sugar and/or milk glaze.

World Nutella Day was started by 

 Ms Adventures in Italy,and 

Bleeding Espresso. 

Check out the site for hundreds of Nutella recipes :D

A Little Nutella Filled Cookie Pie

A cookie, that's a pie, that fits in your hand and is filled with Nutella?

Now, that's dangerous.

This is my newest offering for this year's World Nutella Day that happens every year on February 5th. Recipe lovers all over the world share a favorite idea using Nutella and contribute to my growing collection (and waist line.)

This itty-bitty pie is so simple to make and the cookie crumble on the top is the same as the pie shell, so no extra time is needed there either. If you prefer, you can make these bigger for a perfect individual dessert or keep them mini for the perfect lunch pack surprise or party pleaser.The crust is a sugar cookie recipe that is my GO-TO because it's easy, but also makes a great blank slate to add your own flavor ideas or topping creations.

See more Nutella recipe ideas at World Nutella Day (created by MisAdventuresInItaly.com and BleedingEspresso.com.)


Recipe: Nutella Filled Cookie Pies

Sugar Cookie Crust and Crumble~

3 cups AP Flour
2 Teaspoons Baking Powder
1 teaspoon Salt
8 ounces Butter (room temperature)
1 cup Sugar
1 egg
2 teaspoons Vanilla
*optional - finely chopped candied orange peel

1) In a mixing bowl, beat the sugar and butter.

2) Add the egg and vanilla, beat until batter is smooth, about 2 minutes.

3) Mix together the Flour, baking powder and salt, then add this to the butter batter. (If using candied orange peel, add now.)

4) When mixed well, wrap the dough in plastic wrap and chill for about 20 minutes (up to overnight.)
Nutella Filled Cookie Pies:

1) Roll out cookie dough to about 1/4 inch. Cut into circles a little bigger than the opening in your mini muffin pan. Gently press the cutouts into the muffin tin to form a crust. Save the leftover pieces of cookie dough for the crumble on top.*You can also pinch off pieces of the dough and roll into balls about 1 inch in diameter to press into the muffin tins to make a crust.2) Gather up the dough scraps and roll them in your fingers to use as crumble. The pieces should be about the size of peas or smaller.3) Drop about a teaspoon of Nutella into each cookie pie shell, top with cookie dough crumble (you can also add a few grains of Sea Salt.)4) Bake in a preheated 350F oven for about 8-10 minutes. Don't over cook because the Nutella will get too firm. Allow to cool for a few moments and then carefully remove cookie pies to cool on a rack. Serve warm or at room temperature. These held well in an air tight container for a few days.

Happy World Nutella Day and every day~

Nutella Spiral Bread called Povitica (Po-va-teet-sa) - Daring Bakers

Nutella Povitica

Just a few quick notes about the sweet tender addictive bread called, Povitica (Po-va-teet-sa):

Cinnamon Walnut Povitica

1) It's a traditional Eastern European dessert bread that is often served at holiday.

2) Original recipes included a spiced walnut spread. 3) The dough is rolled out so thin you can see a picture through it.


4) The Nutella was my idea, don't blame or credit the masters of this form.

5) The recipe looks more complicated than it is. Make an afternoon or night of it and enjoy the process.


This is one of the many inspiring recipes from the monthly "sorta online baking club" called, The Daring Bakers. I've posted many of the monthly challenges, but haven't talked about how it all works in a while.
One obvious proof that this "virtual baking group" works is in the numbers. In 2007 there were only 7 members, now there are thousands. I know, right? There are no fees, no drama, no giant commitments past your own personal desire to be challenged and grow. Each month a chosen member will post on the forum a particular recipe along with information, sometimes history and a very extensive pictorial guide to a certain baked good or procedure.

Then, on a certain day everyone posts their spin and journey with that recipe. You don't even have to have a blog for it, you can just participate and play along on your own.

Some of the challenges have been homemade Croissants (here), Dobos Torta (here), Macarons (here), Canoli (here), Nanaimo Bars (here), and Orange Tians (here) just as a start. The list goes on and on, and includes some fun holiday ideas, too. Just do a search on this site for Daring Bakers and it will come up with many many more. Here's why I'm telling ya this - YOU can join, too. At least check it out if you enjoy baking or cooking (there is one just for cooking called, Daring Cooks.) There's nothing in this for me by telling you about it, except someone told me and it's been a giant ball of fun and real challenge (in a great way.) Let me know if you try it, so I can come check out your post, too and see our spin on next month's recipe. That's another fun part, they don't reveal the next recipe until a certain day. You can read all about it there (here) - but for now, how great is this bread, huh? The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk.

Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! ***The recipe as given and developed by our sweet hostess this month would make 4 loaves of bread. I used her "Half Batch" recipe for making two loaves (a move I would regret as I was eating the last crumbs of the second loaf and wishing I had another in the freezer.) To make 4 loaves, just double.

Recipe: Povitica with Nutella Spread (and one with Walnut Spread)
Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)

To activate the Yeast:

1 Teaspoon (5 ml/4 1⁄2 gm) Sugar
1⁄2 Teaspoon (21⁄2 ml/11⁄2 gm) All-Purpose (Plain) Flour
1⁄4 Cup (60 ml) Warm Water
1 Tablespoon (15 ml/7 gm/1⁄4 oz/1 sachet) Dry Yeast

Dough:

1 Cup (240 ml) Whole Milk
6 Tablespoons (90 ml/85 gm/3 oz) Sugar
11⁄2 Teaspoons (71⁄2 ml/9 gm/1/3 oz) Table Salt
2 Large Eggs
1⁄4 Cup (60 ml/60 gm/1⁄2 stick/2 oz) Unsalted Butter, melted
4 cups (960 ml/560 gm/193⁄4 oz/11⁄4 lb) All-Purpose Flour, measure first then sift, divided (** I found I needed almost a 5th cup because the dough was too sticky**)

Topping: 1⁄4 Cup (60 ml) Cold STRONG Coffee
1 Tablespoon (15 ml/14 gm/1⁄2 oz) Granulated Sugar
Melted Butter

Half Batch Filling Ingredients
(enough filling for the two loaves)

3 1/2 cups (840 ml/560 gm/1 1/4 lb/20oz) Ground English Walnuts
1⁄2 Cup (120 ml) Whole Milk
1⁄2 Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter 1 Whole Egg, Beaten
1⁄2 Teaspoon (21⁄2 ml) Pure Vanilla Extract
1 Cup (240 ml/225 gm/8 oz) Sugar
1⁄2 Teaspoon (21⁄2 ml/2 gm) Unsweetened Cocoa Powder
1⁄2 Teaspoon (21⁄2 ml/11⁄2 gm) Cinnamon

****MY OWN NUTELLA FILLING (enough for one loaf) 1 cup Nutella 1 egg, beaten 1/2 cup Heavy Cream Whip all ingredients in a bowl until smooth and fluffy. Spread on the thin rolled out dough, following same directions as the Walnut Filling.
*****

To Activate Yeast:
1. In a small bowl, stir sugar, flour, and the yeast into 1⁄4 cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:
3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and about 1/4 of the flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.
8. Divide the dough into 2 equal pieces
9. Place dough in 2 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling
10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:

16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle
and working your way out, until it measures roughly 10-12 inches (251⁄2 cm by 301⁄2 cm) in diameter.
19. Spoon 1 to 1.5 teaspoons (5ml to 7 1⁄2 ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of 1⁄2 cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place
into the preheated oven and bake for
approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Soup Party - Keeping it Real (and a famous Chef gives back)

Soup-er Party!

It's easy to have a party when things are going great. When things are tough? That's when you need a party the most - a SOUP PARTY! That was the premise I pitched to FoodBuzz (an online community of Food Bloggers from around the world). Each month they pick 24 food blogs to take part in a theme and I am happy to be one of those. This month was "Pantry Staples" - Budget minded meals using what you have on hand. From the time I was twelve-years-old, my core family was my little brother, my mom and myself. I was a child of the 70's and while a lot of my friends' moms were standing up for working outside the home, my mom was already standing 14 hours a day as a single mom with multiple jobs. I viewed the Women's movement from a slightly different angle and wished my mom could actually have a day off to attend a PTA meeting. Those were lean years and a lot of "wonder what's under the gravy" kind of dinners. As an adult with 2 children, a second husband and a new baby - I faced the same kinds of financial challenges. Soup Parties became a tradition. To my husband and I, it was a way of making one end of the month meet the beginning of the next one. To the kids, it was an interactive dinner where they got to pick their own bowls, make their own choices, get up and down from the table and even concoct their own recipes by combining flavors. To celebrate a tradition that continues to this day (and in gratitude for better times), our whole family (the youngest being a teenager, now) and a friend's family with two little guys got together for a Saturday Soup Party! This party was destined to be a "hoot-n-a half", but earlier in the week I had an experience that left me with such gratitude it shone a spotlight on all the many wonderful people and things in my life. It made this party a Super Soup-er.A few days ago, I was given the opportunity to volunteer with food service at The Midnight Mission in downtown Los Angeles along side the famous Chef Nancy Silverton (one of my inspirations). It sounded interesting. I could feel good about volunteering, meet Nancy Silverton and Chris Gardner, and it would be a great addition to my Soup Party theme; what perfect timing. Then somewhere between the tour of the facility and meeting the dedicated staff, my heart got turned inside out and lodged in my throat.

I will admit to having second thoughts about driving around the area by myself. It's one of the roughest parts of downtown Los Angeles. I felt like if I got out of my car I would be hated for just being me; a middle-aged, middle class woman in an SUV. In fact, once I did park I called upon my acting skills by pulling my hair back tight, putting on my son's huge LAFD Academy T-shirt that was in my trunk and walking to the mission with a scowl on my face in an effort to show confidence and purpose. I was laughing inside at myself and shaking at the same time.

I wondered how many other people would volunteer and get involved if they could just figure out "how" to get past this first part. The event was sponsored by AARP of California and began with a tour of the Midnight Mission. Every person we met along the way absolutely raved about their jobs. They walked around the place sharing pride and hugs with each other. They spoke of the people on the streets who they care for with respect, not pity, anger or judgment of repetitious mistakes. No one preached a religion or a political stand, just the honor of serving any human in need. Chef Mykel Horn, a man with a perpetual smile, told me he fixes about 6000 meals a month. As long as they have donations from people, markets, stores and businesses - it keeps the cost to 15 cents a plate. He was proud to say this is not your grandma's soup kitchen. He serves an entree, vegetables, salads, desserts and sauces. Chef Mykel has worked in high end restaurants and took this job as a "between-things" gig. That was 10 years ago, and he plans on being at the mission for the next 10 years. I don't think I've ever met a head chef who loved his work so much. He graciously gave credit to his staff and the many volunteers who help out every day. He was particularly beaming about how working in his kitchen can take a problem person and turn them into a person with pride. And, Nancy Silverton, (a chef who has so much on her plate I can't imagine when she has time to even eat) was there for the tour through the serving of the meal. She told me that AARP approached her about this event and she felt it matched the things she cared about and wanted to find the time. She seemed very firm about wanting to give back to the community and that hunger for any person, of course, tugs on her feelings. She had prepared a rich and hearty Pork Stew with butternut squash, bay leaves, rice and hominy. There were also trays and trays of her Butterscotch Pudding. Mai (another impassioned staffer who gave us the tour and seemed to immediately appear next to anyone who had a question) told me how EVERYONE is welcome to volunteer. Just for your reference and my ease, there is parking in the building (I just didn't know about it) and more answers on their website. I'll be back, and I'll be bringing others.

After spending a day with folks who spend their day making miracles happen, creating a meal from my well stocked pantry and fridge felt like a game show. I opened my pantry with new eyes and felt ready to get creative.

I cook a lot - a lot, but what I used for our 4 course Soup-er Party were common ingredients that I think would be easy to keep on hand. We started with a Chilled Apple Bowl Curry Carrot Soup.I've made this before, but this time I added carrots to the apple as it cooked just to increase the vitamins (there were 2 pregnant ladies at this party.) I also added Mint Extract to the whipping cream just to give it a bright note. I was surprised when the guys just kept eating the apple after the soup was gone. That made clean-up extra easy for this one. Along with the soup, I had a platter of Easy One Hour Bread with Kale & Walnut Pesto, or Red Pepper Jam.

Next, I served a Dried Wild Mushroom Soup with Shrimp Wontons. I keep Wonton wrappers in the freezer always because there are so many things to do with them, ie. ravioli, fried and cinnamon or tart shells. I also keep Frozen Tail-on Shrimp for quick Pasta or Appetizer makings.
We took a little break so the kids could get involved, and hopefully that would increase the chances of them trying new foods. I had some Eazee Cheezee Cracker dough (with added left over bacon crumbled in) all made up. I rolled it out, let them pick a shape and they "helped me" bake them. When I served the Tomato Tarragon Cream Soup, we passed around the jar of crackers for adding that little tooth-bite to the creamy soup. I think the boys were excited about their crackers, but more interested in how many they could stuff into one bowl of soup. Having fun at your meal makes for good and relaxed eating habits, so that's good by me.

Everybody joined in making the easiest Pasta ever made (just Semolina and sprinkles of water) called Fregola. I toasted the little balls of pasta and we threw it into the Full O' Beans and Sausage Soup to fill it out a bit. We finished with just a bite of chewy chocolate with my Easiest Nutella Cookie Ever (only 2 ingredients: Nutella and 1 egg) and a Choco-dipped Frozen Strawberry on a stick. I thought a dessert soup would be over-kill, besides I was out of bowls of any kind.

We chatted, we chowed, the dog ran around, the kids ate and ran after the dog, my sons helped me clear the table, my daughter took pictures for me, my son-in-law created the spoon tags, my friends and husband showered me with support, and they all took home a Ball Jar of left-over soup. Life can be good. That is not to be confused with being easy. Thank you, and you, and you. Pass it along.
Recipe: Tomato Tarragon Soup

2 Cans Whole Tomatoes
1 Onion (sliced length-wise into thin strips)
1/2 Stick butter (2oz.)
1 Tbls. Dried Tarragon
pinch of Oregano
pinch of Basil
1/2 cup Heavy Cream
(Optional: Vegetable Stock for thinner soup)
(Optional: End piece of cheese ala: Parmigiano Reggiano)

1) Pour Tomatoes into a large stock pot. Using an Immersion Blender, pulse the tomatoes into small chunks (or do this in a blender a little at a time.)

2) In a separate skillet on Med., slowly caramelize the onions in the 1/2 stick of butter.

3) Add the Tarragon, Oregano and Basil after the onions are caramelized and stir just until the dried herbs are heated up to release flavors.

4) Stir the onions and herbs (and cheese end) into the Tomatoes and bring to a simmer. Cook on low/med for about 40 minutes.

5) Pour in the cream, stirring and heating for about 10 more minutes. To extend the amount of soup, or to make it a thinner version, add 2 cups of Vegetable Stock.

Garnish with a drizzle of garlic oil, or add cheese crackers when serving :D