by Michelle Baricevic in Recipes, January 5th, 2016
by FN Dish Editor in View All Posts, October 24th, 2008
Though it originated in Italy, Nutella has become a celebrated staple right here in the U.S. Made from a combo of hazelnuts and cocoa powder, Nutella can be paired with just about anything. Read on to discover our best Nutella recipes for all-new ideas on how to use this craveable spread.
Hazelnut-Chocolate Icebox Cake
Take a make-ahead dessert to the decadent level with this chocolatey icebox cake from Food Network Magazine. Silky layers of vanilla-mascarpone whipped cream and chocolate-hazelnut whipped cream separate the chocolate graham cracker layers, which become soft after absorbing the moisture from the cream.
Contrary to popular belief, FN staffers are not treated to mind-blowing tastings and delicious snack breaks daily. We pack lunches or grab take-out like everyone else. However, special occasions sneak up on us and when they do, they are not to be missed.
Food Network recently launched its brand-new magazine (which makes me insanely hungry every time I thumb through it). To celebrate, our test kitchen chefs served up one feature called 50 Toast Toppers. It’s my guess that our diligent cooks actually tackled all 50 but I lost count somewhere around 27.
The spread was bountiful and impressive which triggered a somewhat embarrassing stomach growl when I walked in. The base for each app was a baked round of French bread, brushed with creamy salted butter. Atop each was a tiny explosion of flavor, whether a bite of gorgonzola, fig jam and prosciutto or hummus with olive tapenade. Sweet and savory made appearances as the team served up tender blue crab with wasabi mayo, an addictive Nutella with tangy orange marmalade and butter-sautéed apples with thinly-sliced ham. The formula was only broken with bite-sized versions of Tyler’s Ultimate Pumpkin Pie. (the dessert featured on the cover). Silky. Sweet. Tart. Crunchy. YUM!
The spread looked complex for a beginner cook like myself. However, a chef confided to me that prep was actually simple. Apparently, I could knock out these toast toppers without issue (or fire alarm). With the holidays around the corner, I’m looking for easy.
Better yet, they are all featured in a pull-out booklet that can live with your cookbooks. Get details on the new FN magazine here.
And don’t miss when Bruce sits down with the magazine’s Editor-in-Chief, Maile Carpenter, on Monday.