One of the major pluses of Social Media to me is the power of sharing. I have come across some of the BEST recipes on pinterest and facebook and when I saw this one I knew I had to share.
Seriously… who doesn’t love Nutella???
You Will Need:
-3/4 Cup Nutella
-2 Bananas, finely diced (Pea size)
-20 Wonton Wrappers
-Vegetable Oil for frying
1. Dice the Bananas, set aside
2. Put Nutella in a small bowl and stir till softened
3. Take 1/2 tsp of Nutella and 2 pieces of Banana and place in the middle of the Wonton Wrapper
4. Before folding Wonton into a triangle, use a Pastry Brush with water on 2 sides to help with seal
5. Use a fork on the 2 sides to ensure a tight seal
6. Heat oil in a small saucepan so when you put a bundle in, they’ll only take 10 seconds to come to the top
7. They’ll brown on each side within another minute when you turn them
8. Drain on a paper towel, then sprinkle with powdered sugar and eat immediately!!
I cannot wait to try these! For more great recipes check out Cooking with Nonna
While looking up recipes for Thanksgiving I came across this recipe with the most amazing title ever:
Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
reallllly? ahhh Heaven in a cookie! If you get a chance to make these, let me know what you think.
Prep Time: 2 hours – Cook time: 10 mins – Total time: 2 hours 10 mins Serves: 2 dozen cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Happy Baking 🙂