OK KEELY, YOU PUSHED ME - HERE YOU GO

Nutella & Mascarpone on Brioche

Ingredients

2 Tbsp. Nutella spread
4 generous Tbsp. Mascarpone Cheese
Brioche
Big ol' dash of cinnamon (optional)
Powdered sugar
Sliced strawberries for garnish

Method

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Spread Nutella on other side. Place bread butter-side-down onto skillet bottom. Butter a second slice of bread on one side, spread with Mascarpone. Sprinkle cinnamon if desired, and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until bread is golden. Remove from pan. Sprinkle with powdered sugar and top with sliced strawberries.

Nutella and Peanut Butter Bar Recipe
INGREDIENTS
1 cup butter, softened
12 sheets of graham crackers (one package), crumbled in a food processor
2 cups confectioners sugar
1 tsp vanilla
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
1 cup Nutella, divided into 1/4 cup and 3/4 cups
DIRECTIONS
Mix together the butter, graham cracker crumbs, confectioners sugar, vanilla and peanut butter until blended and smooth. Pour the mixture into a 9″by9″ square pan with a removable bottom (or line a standard pan with parchment paper). Refrigerate for 1 hour, or until firm.
In a metal bowl over simmering water, melt the chocolate chips and 1/4 cup of Nutella, stirring until smooth. Spread over the prepared crust, and refrigerate for another hour, until firm. Spread the additional 3/4 cup of Nutella over the chocolate layer, and refrigerate again. When the bars are firm, cut into squares.

Chocolate Chunk Nutella Cheesecake

by Fuji Mama (Rachael) on April 27, 2009
FM’s Chocolate Almond Crust
2/3 cup all-purpose flour
1/2 cup sugar
1/2 cup almonds, ground
6 Tbsp. (3/4 stick) butter, softened
1/3 cup cocoa
Preheat oven to 350 degrees Fahrenheit. In small mixer bowl, beat together ingredients until soft dough forms. Press into pan. Bake 12 to 14 minutes until puffed. Cool completely.
Abbey’s Infamous Cheesecake Filling (adapted by Fuji Mama)
3 sticks of cream cheese, 8 oz. each (total of 24 oz.), room temperature
1 cup/210 g sugar
3 large eggs
1 cup/8 oz. heavy cream
1 Tbsp. lemon juice
1 Tbsp. vanilla extract (or the innards of a vanilla bean)
1/2 cup Nutella
12 oz. (about 2 cups) semi-sweet chocolate chunks
1. Preheat oven to 350 degrees Fahrenheit. Begin to boil a large pot of water for the water bath.
2. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
3. Add heavy cream, vanilla, lemon juice, and Nutella and blend until smooth and creamy. Stir in the chocolate chunks.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done–this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put it in the fridge to chill. Once fully chilled, it is ready to serve.

6. To make the Nutella glaze, just mix some Nutella with cream until you get a consistency that you are happy with and spread it over the top of the cheesecakes before putting them into the refrigerator.

                           Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc