(credit: viennetta/shutterstock)

(credit: viennetta/shutterstock)


Elizabeth Waterson is the baking queen behind the food blog “Confessions of a Baking Queen.” She created this humorous food blog full of recipes, pictures and commentary about food because she is a proud foodie. She has loved baking since she was a girl helping her mother and grandmother in the kitchen. She has worked her way up through the restaurant industry and manages The Olde Ship, which specializes in British food, at both of its locations in Fullerton and Santa Ana. But her passion is baking, so she still continues to create her own delicious recipes and share them with the world.
Elizabeth Waterson
Confessions of a Baking Queen
www.confessionsofabakingqueen.com

Elizabeth has created recipes listed under the following headings: appetizers, bread, breakfast, dessert, dinner, healthy, lunch, and snacks. In addition to these amazing Nutella recipes, she offers many more tips and personal anecdotes about her recipes on her blog.

Nutella Banana Raspberry Puffs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 9
 
Ingredients

  1. 1 Sheet of Puff Pastry, thawed.
  2. 1 Banana, sliced
  3. 9 Raspberries
  4. 1/2 cup Nutella
  5. 1 Egg
  6. Optional: Serve with Vanilla Ice cream

Instructions

  1. Preheat oven to 400F and line a cookie sheet with a silpat liner.
  2. Roll your puff pastry out to be a bit thinner than it comes. Cut into 2 1/2- 3 inch squares. Top with a heaping tablespoon of Nutella, add two slices of banana and one raspberry. Fold the pastry together, by bringing in each 4 sides to the center and then pinching the sides together. Set on baking sheet.
  3. In a small bowl crack one egg and whisk together. Using a pastry brush, brush the egg wash all over each pastry.
  4. Bake for 17-20 minutes or until golden brown. Let cool for 5 minutes.
  5. Optional serve with vanilla ice cream.

Click here to read more on this recipe and see delicious pictures.

Nutella Lava Cake
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 Servings ( Double recipe for 4, Triple for 6…etc)
Serving Size: 1 ramekin
 
Ingredients

  1. 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  2. 5 Tbsp Unsalted Butter
  3. 1 Tbsp Frangelico Hazelnut Liqueur
  4. 1 Large Egg
  5. 2 Large Egg Yolks
  6. 1/2 Cup Powdered Sugar
  7. 1/3 Cup All Purpose Flour
  8. 4 Tbsp Nutella

 
Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in the Frangelico. Add in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Nutella and pour 1/4 of batter on top of the Nutella, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.

 
Click here to read more on this recipe and see delicious pictures.

Nutella Cheesecake
 
Crust Ingredients

  1. 2 cups finely crushed graham cracker crumbs
  2. 6 tbsp butter, melted

 
Cheesecake Ingredients

  1. 2 lbs cream cheese, completely softened to room temp.
  2. 1 1/2 cup Nutella
  3. 1/2 cup granulated sugar
  4. 2/3 cup cocoa powder, sifted
  5. 1/3 cup heavy cream
  6. 1/2 cup sour cream or greek yogurt
  7. 1 tsp vanilla extract
  8. 5 large eggs, at room temp.

 
Topping Ingredients

  1. 1 cup heavy whipping cream
  2. 1 tsp vanilla extract
  3. 2 tsp powdered sugar
  4. 1/2 cup Nutella, melted
  5. Fresh Raspberries

 
Crust Instructions

  1. Grease a 9-inch springform pan, set aside. Preheat oven to 350 degrees Fahrenheit. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

 
Cheesecake Instructions

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan. Place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
  2.  

  3. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge overnight.

Topping Instructions

    Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
     

  1. In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.

Click here to read more on this recipe and see delicious pictures.
 
Related: Valentine’s Day Cocktails You Can Make Year Round

Nutella Swirled Pumpkin Bread
 
Ingredients

  1. 1 3/4 cup all purpose flour
  2. 1 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1 tbsp pumpkin pie spice
  5. Pinch of salt
  6. 1/4 cup brown sugar
  7. 3/4 cup granulated sugar
  8. 2 large eggs, at room temp.
  9. 1 can pumpkin puree
  10. 1/2 cup greek yogurt
  11. 1 tbsp vanilla
  12. 1/2 cup Nutella

 
Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In a medium sized bowl combine all purpose flour, baking soda, baking powder and salt, set aside.
  3. In the bowl of an electric mixer combine sugars, eggs, pumpkin puree, greek yogurt and vanilla until combined. Add dry ingredients to wet ingredients, until just combined.
  4. Scoop half of the batter into prepared pan then spoon 1/4 cup of Nutella in spoonfuls then get a knife and swirl Nutella all over. Spoon the rest of the pumpkin batter and then the rest of the Nutella and swirl.
  5. Bake for 45-55 minutes or until a toothpick inserted comes out clean.

 
Click here to read more on this recipe and see delicious pictures.

Overload Chocolate Cookies
 
Ingredients

  1. 1 1/2 cups all purpose flour
  2. 1/2 cup cocoa powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt
  5. 1 small box chocolate pudding mix
  6. 3/4 cup unsalted butter, 1 1/2 sticks
  7. 1 tbsp vanilla extract
  8. 3/4 cup brown sugar
  9. 1/2 cup granulated sugar
  10. 1/3 cup Nutella
  11. 2 large eggs, at room temp.
  12. 1 1/2 cups milk chocolate chunks

 
Instructions

  1. In a medium sized bowl mix together the flour, cocoa powder, baking soda, salt and chocolate pudding mix. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in Nutella then slowly add eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in chocolate chunks. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
  3. Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.

Click here to read more on this recipe and see delicious pictures.
 
Related: Best Artisan Cheese Shops In Orange County

Leilani Allmon writes for fun and enjoys sharing her thoughts on the internet. She resides in Murrieta, CA. More of her writings can be found on Examiner.com: http://www.examiner.com/everyday-people-in-anaheim/leilani-allmon