Nutella cheesecake bars

I love lazy Sunday afternoons. I created a little bed in my living room with comforters and pillows and plopped down at 10 AM – haven’t moved much since.
I’m also not embarrassed to admit that I indulged in the Monk marathon on cable today. Monk reminds me of 8th grade sitting on the bus. My friend had an iPad Video model that we used to watch episodes on.
Sigh, nostalgia.
The point of the story above was to say that I did not want to go out to the grocery store today, so I had to make do with the ingredients I had at hand. I adapted this recipe.
  • crust
    • 1/3 cup granulated sugar
    • 1 1/4 cups all-purpose flour
    • 1/2 cup salted butter
  • filling
    • 8 ounces cream cheese, softened
    • 1/2 teaspoon pure vanilla extract
    • 1/3 cup granulated sugar
    • 1 large egg
    • 4 tablespoons Nutella

Whisk together flour and sugar. Mix in butter. Press mixture firmly into a prepared 8×8 pan. Bake at 350*F for 15 minutes (or until edges are browned). To make the filling, combine cream cheese, vanilla, sugar, egg and 1 Tablespoon Nutella. Blend well with mixer.

Put 3 Tablespoons Nutella aside in a small microwave safe bowl and heat at 15 second intervals until the spread is thinned. Pour the filling over the crust and then drizzle the warm Nutella on top and use the tip of the spoon to swirl decoratively. Bake for an additional 15 minutes. Cool for 30 minutes and then refrigerate.


Overall, this recipe was really easy to make. There’s about a 1:1 cheesecake to crust ratio. I think I personally prefer Oreo over Nutella in my cheesecake though…


Nutella stuffed chocolate raspberry cupcakes

My jar of Nutella was just sitting in my pantry staring at me so I decided to stuff it in cupcakes. I found this recipe here. I’m not usually a fan of fruity desserts, but the flavors of raspberry and chocolate work really well together!




  • 4 ounces semisweet chocolate, finely chopped
  • 1/3 cup cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella


  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar, sifted
  • 1/3 cup seedless raspberry preserves
  • Red food coloring (optional)

Place the chopped chocolate and cocoa powder in a bowl and pour the hot coffee over it. Cover and let stand for 5 minutes. Whisk until smooth and set aside. When cooled, whisk in oil, eggs, vinegar, and vanilla until smooth.

In another bowl, whisk the flour, sugar, salt, and baking soda. Combine both bowls and divide in a lined 12 cup muffin pan. Bake at 350*F for about 18 minutes. Let the cupcakes cool and then use a corer to slice a small center section. Fill each hole with Nutella.

In a bowl, beat the butter until light and fluffy. Add vanilla. Gradually add powdered sugar (one cup at a time). Add the raspberry preserves and beat. If desired, add red food coloring. Pipe onto stuffed cupcakes!


Double chocolate chip nutella cookies

The jar of Nutella from these cookies has somehow managed to survive this long. Baking with Nutella was so successful last time that I decided to repeat & try another recipe.

I modified this recipe.


  • 2 & 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella
  • 1 cup semisweet chocolate chips

Sift the flour, cocoa powder, baking soda, cornstarch & salt. In another bowl, combine the butter and sugars. Add the eggs one at a time, mixing throughly. Add the vanilla extract & Nutella and stir well. Combine dry & wet ingredients and fold in the chocolate chips (you can add more if you’re feeling dangerous… I usually am). Roll dough out on a baking tray and chill for at least 2 hours. Bake at 350*F for about 10 minutes. Cool & serve.

They turned out quite chewy — not my favorite type of cookie. But the upside was the rich Nutella flavor. I think I have just enough Nutella left for one more adventure 😉

Nutella triple chocolate cookies

OK I’m not even going to pretend like I didn’t eat these three days in a row for breakfast.

These are immediately upgraded to holy grail, ultimate cookie status. Three types of chocolate (technically) in these: Nutella, white chocolate chips & semi sweet chocolate chips. Sounds like too much? It totally is. But all the flavors work together synergistically (pharma joke) & provide the best chocolate explosion in each bite.

So before I overhype these, I got the recipe here.


  • 1/2 cup unsalted butter (1 stick)
  • heaping 1/3 cup Nutella
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli)

Combine the butter, Nutella, both sugars, egg, vanilla & mix till combined. Add the flour, cornstarch, baking soda, & salt and combine. Fold in both types of chocolate chips. Roll cookies out in a baking tray and refrigerate for 2 hours. Bake for about 9 minutes at 350*F (don’t overtake!!!) and let them cool.

Enjoy sensibly (just kidding).

Pictures are worth a thousand words right?: