Nutella-Yogurt Fruit Dip

In case you haven't noticed, I kind of have a thing for Nutella. But let's be honest here: it's not exactly the healthiest food in the world. However, when you combine it with protein-rich, fat-free Greek yogurt and use it as a dip for fruit, it takes away a little bit of the guilt but still tastes amazing. This dip couldn't be easier and is SO delicious. It is thick, rich, and creamy--I think it tastes kind of like Nutella cheesecake.

Use it as a dip for fruit--I love it with bananas, strawberries, oranges, and apples, and it's also good with fresh pineapple, kiwi, and probably any other fruit you can think of. We also dipped pretzels, marshmallows, and graham crackers in it. I even used some as a topping on some whole-wheat waffles with strawberries and bananas, and I think it would be amazing stuffed inside of crepes. You really can't go wrong here--anything dipped in this magical stuff is bound to be delicious!

 
Nutella-Yogurt Fruit Dip

1/2 cup Nutella
1 cup Fat-Free Plain Greek Yogurt

Mix until completely combined. (If the Nutella is extra thick I microwave it for about 10 seconds so it's easier to stir.) Serve with fresh fruit for dipping. Refrigerate any leftovers for up to one week.

Nutella Cheesecake Swirl Brownies

Have I mentioned that I have a love affair with Nutella? Whether on crepes, in stuffed french toast, in gelato, or in the world's most delicious frosting, I cannot get enough of it. So naturally, when I saw a recipe for Peanut Butter Cheesecake Swirl Brownies on one of my favorite blogs (Annies Eats!) I immediately had to make them, but with Nutella instead of peanut butter. Thus, these were born. They are probably the most rich dessert I have ever made (and that is definitely saying something). You absolutely have to eat these with a tall glass of milk or a big scoop of vanilla ice cream. Indulgent. Easy. Delicious. Hope you enjoy!

Nutella Cheesecake Swirl Brownies
Adapted from Annie's Eats, originally from Kitchenist


Brownies:
7 Tb. unsalted butter
3 oz. semi-sweet chocolate, coarsely chopped
1/2 cup cocoa powder
1 cup sugar
3 oz. cream cheese, softened
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 cup flour

Cheesecake:
4 oz. cream cheese, softened
1/3 cup Nutella
1 Tb. sugar
1 egg yolk
1/2 tsp. vanilla

1. Preheat oven to 350. Line 8x8 inch pan with foil and spray with cooking spray.
2. Combine butter and chocolate in medium microwave-safe bowl. Microwave for 1 minute, then stir well until completely melted. Whisk in all remaining brownie ingredients except flour. Stir until smooth and well blended. Gently stir in flour until just combined (do not over mix). Spread evenly in prepared pan.
3. Make the Nutella cheesecake filling by beating the cream cheese, Nutella, and sugar with electric mixer on medium speed until smooth and combined. Add egg yolk and vanilla and mix until completely blended.
4. Drop spoonfuls of the Nutella filling over the brownies in pan. Swirl batter gently with a knife.
5. Bake 30-35 minutes or until the center is just set. Cool to room temperature and move to refrigerator. These are best after chilling for at least 12 hours.

Creamy Nutella Frosting

I love Nutella. On crepes. In pie. On sandwiches. In brownies. And now, in this frosting. It is completely amazing. I frosted some devil's food cupcakes with this frosting and topped it with fresh raspberries and chocolate shavings, and oh man, it was completely amazing. Trust me, if you like Nutella, try this. It is amazing.

Creamy Nutella Frosting

1 cup powdered sugar
1 cup Nutella
5 Tb. butter, at room temperature
1 tsp. vanilla
1/4 tsp. salt
1/3 cup heavy cream

1. Beat Nutella, butter, vanilla, salt, and sugar in electric mixer on medium-low speedy until creamy and well combined.
2. Add the cream and beat on high speed until the mixture is light and smooth. Use to frost a 9 x 13 cake or 18 - 24 cupcakes.

Chocolate Hazelnut Gelato

For my birthday earlier in the month I got a Cuisinart Ice Cream Maker. I searched for several days for the perfect recipe to break in my ice cream maker. When I found this recipe on Proceed With Caution, I knew that I had found my recipe. It was amazing. Rich and creamy, chocolate, hazelnut goodness. Even if I never used my ice cream maker again (and don't worry, I have. Several times.) it would have been worth the $80 just to eat this gelato. It really is that good.

Chocolate Hazelnut Gelato
Adapted From: Giada De Laurentiis
Yield: 1 Quart

2 cups milk
1 cup heavy cream
1/2 cup sugar
1/2 can sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1/2 cup Nutella
2 Tb. hot fudge topping or chocolate syrup
1/2 cup toasted hazelnuts and/or mini chocolate chips (optional), for garnish

1. In large saucepan mix milk, cream and sugar over medium. Cook, stirring constantly, until sugar is dissolved (about 5 minutes).
2. In bowl of stand mixer, using a whisk attachment, whip egg yolks until thick and pale, 3-4 minutes. Add sweetened condensed milk and mix for 1 minute.
3. With mixer on low speed, pour about 1/2 cup of the warm milk and egg mixture into the egg mixture. Slowly pour the tempered eggs into the saucepan with the cream mixture. Stir constantly over very low heat until mixture thickens to a thin custard (it should coat the back of a spoon when it is dipped into the mixture), about 7 - 10 minutes.
4. Remove from heat and press through a strainer. Stir in the vanilla and nutella and stir until completely melted. Cool completely (about 1 hour in the fridge or 30 minutes over an ice bath). Pour into ice cream maker and freeze according to manufacturer's directions.
5. Serve, topped with hazelnuts and/or chocolate chips if desired.