Tag Archives: Nutella

3 Ingredient Nutella Cookies

If this is not your first time on this blog, I’m guessing that you already know about my Nutella obsession. If it is your first time here, you now know one of my weaknesses.

Even if you are not a Nutella fan, you will probably like these cookies. The hazelnut flavor is not very prominent. Think of it as a cross between a fudge brownie and a good old fashioned chocolate cookie.

I found the recipe ( wait for it ) on Pinterest. Shocking, I know.

Hold on to your seats…

1 cup of Nutella

1 cup of all purpose flour

1 egg

That’s it.

Mix until uniform consistency. I used my hands because it was a pretty thick dough.

I suppose you could spoon these puppies right onto a baking sheet and call it a day. It was almost too easy. I felt guilty. I am weird.

I covered the chocolatey lump of dough with waxed paper and used a rolling pin to make it about 1/2 inch thick. Maybe a hair thinner.

I have been itching to use my new cookie cutters, so I picked one out and cut cut cut.

I sprayed the baking sheet with nonstick spray and laid the cookies out.

Bake them for six minutes on 350. They barely spread out at all, so I put them pretty close together.

I sprinkled a little powdered sugar on top for an extra dose of happiness.

There ya have it. The easiest cookie from scratch recipe I know. Enjoy!!

What’s the easiest cookie recipe you have up your sleeve? Share it here!!

Nutella Filled Cupcakes

I know what you’re thinking.

Is there a Nutella 12 step program for poor Mindy?  Check me into the Betty Crocker clinic.  Now.

I was going to bake biscotti for my nephew’s football tailgate party on Sunday (the theme was Italian).  Well, I took Mr. FSL out on the town for a surprise b-day soiree the night before.  Prior to our eventful evening, we had a couple of people over and thoroughly enjoyed a zillion few pumpkin spice pudding shots.

You can see where this is going.

The biscotti never happened.  Nope.  I am a flake.  Instead, I panicked, scoured our pantry, thought about running to the Italian bakery was resourceful.  I had a box of yellow cake mix… and Nutella.

If you have a sweet recipe for yellow cake, by all means, go for it!  If you are lazy like me, head to the box.

Add a little less water than the box (or recipe) calls for.  It will come out better if the mix is a bit stiff.  Of course, I forgot this step.    Mix it up!

Fill up your baking cups with your cake batter.

Plop in a spoonful of Nutella in the center of each cup.

Using a knife, a toothpick, or something pointy, swirl it a little bit.

Bake according to box (or recipe).

I probably could have dusted them with powdered sugar or frosted them with Nutella.  Hmmm… maybe next time.

This is a little embarrassing because there is no insanely delicious looking, ooey, gooey Nutella photo here where there should be.  Um, they were completely gone by the time I remembered.  Just try these, you’ll understand 😉

The outcome isn’t the prettiest cupcake I’ve ever seen, but if it tastes that good,I don’t care if it looks like Rocco’s food

Quick Whipped Nutella Protein Oatmeal

I obsess over all things Nutella.  When I decided yesterday to shake things up in  the breakfast department.  I try to eat lean protein portion at every meal.  I don’t always have time to cook egg whites and turkey bacon, sometimes protein shakes don’t fill my growling belly long enough.  Plus, this week all I can think about is chocolate. 

Here’s my low guilt chocolate indulgence recipe.

1/2 cup old fashioned oats

1/2 cup skim milk

1/2 cup boiling water

1 tablespoon Nutella

1/2 scoop chocolate protein powder


Combine the oats, milk, and water in a small pan & cook for maybe 5 minutes (or until you get it a little soup-ier than your desired consistency).

Remove from heat.  Add in a giant overflowing tablespoon of Nutella.

Stir it up.  Add in 1/2 scoop of chocolate protein powder.

Stir it well.  Add a tablespoon of milk if the powder looks at all pastey.  (That’s why I leave the oats with a bit of extra liquid)


Trust me, it tastes better than it looks!

It’s also a great PMS CURE post workout meal.  Quick absorbing carbs + whey protein = fast muscle absorption. True dat.

Cacio e Pepe

Thursday,  I was feeling under the weather, so I took a sick day.  Mindy’s sick day looked like this:

 *wake up

* running late to the doctor’s office so I skip coffee & breakfast

*get lost & stuck behind 15 school buses during my rush.

*see doc

*head home

*eat english muffin with natural peanut butter & Nutella

* Tweet that I want to marry Nutella & change my name to Mintella

*watch No Reservations Rome episode that I recorded on demand

*think (okay, daydream complete with drooling) about dinner…

*drive to the Italian market and purchase an obscene amount of imported cheeses

Anthony Bourdain hits up this hole in the wall restaurant and orders the special.  Rome is known for it’s Carbonara (I’ll test that recipe out next week) and it’s Cacio e Pepe.  This dish got me going.  Nothing cures like carbohydrates right?  Tonight’s din will be pastastic. 

 I scoured the net for the most authentic sounding recipe, and found a kindred spirit!  “A Food Lover’s Oddessy” is a blog about, you guessed it, travel & food!   Here’s the recipe from the blog.  The red type is my wacked out commentary. 

Cacio e Pepe alla Roma Sparita

(Serves 2 people)

Half pound spaghetti

About 6 cups well-salted boiling water

For the “sauce”:

About 1 1/2 cups (2 large ladles) boiling pasta water

1 tablespoon freshly, coarsely grated pepper, plus more for garnish

2 tablespoons butter

1 3/4 cups grated Pecorino Romano cheese, plus more for garnish

For the Parmesan bowl:

3/4 cup grated Parmigiano Reggiano cheese

This dish is served in a parmesan bowl.  Like the moon is made of cheese, only it’s a bowl.

Like that.  To make the Parmesan bowl, spread a very thin layer of the cheese onto a slightly warmed non-stick pan in the form of a circle, about six inches in diameter.

Here’s my attempt.

 (The cheese should slowly start to melt when you place it into the pan). Cook for 3-4 minutes, until the cheese is bubbling. Using a spatula, slide the cheese circle out of the pan and onto a turned over bowl. (To create a pretty bowl like that at Roma Sparita, it’s best to use a mold/bowl that’s not higher than 2 inches, letting the excess fan out with creases at the edges.) Use tongs to press the cheese, only while it’s hot, down or out, as you like. Cool while you make the pasta.

Or do what I did.

Then dump it down the garbage disposal and turn the kitchen fan on.  Burnt cheese stinks. Well, at least I tried to get fancy. Cook the pasta according to the directions for that brand. When the pasta is not quite cooked, about 3 minutes before you would normally take it out of the water, Get a large pan, and add the boiling pasta water, the butter and the pepper to a hot saute pan.

Add the drained pasta to the pan and toss through the water mixture until the pasta absorbs almost all of the water.

Remove from the heat, and add the grated cheese to the pasta.

No.  We aren’t doin’ low fat up in Casa FSL tonight.  When Mama is sick, I eat what I want 😉  Quickly stir the cheese into the pasta. Place into the Parmesan cup and garnish with more grated cheese and freshly grated pepper, to taste.  I added a sprinkle of garlic powder for an extra kick. Buon Appetito!

 Simple, always in season, a bit creamy, a bit cheesey, pastaliscious, and peppery.  Hopefully, next summer, I’ll be able to gush about how amazing this dish was when I ate it in Rome (not in my small Connecticut kitchen).  Until then, this recipe will have to send me away, well maybe just my tastebuds.

What’s your favorite pasta recipe?  Share it with a sistah so I can road test it, then blog about it (obviously 😉 ).