Foodie Find of the Week: Nutella

Okay. I have a confession. I am nuts for NUTELLA! It's chocolaty, creamy, hazelnut goodness has me craving more...and more...and more. My personal favorite way to eat it is straight from the jar with a spoon. It is that good. Try these following recipes and I assure you that you too will understand my newest obsession! ohhh. And it is excellent with graham crackers and peanut butter too.

Grilled Pineapple with Nutella
courtesy: Giada de Laurentiis

Ingredients
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts
Directions
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

Chocolate Hazelnut Smootches
courtesy: Giada de Laurentiis

Ingredients
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack. yield: 36-40 cookies

Nutella Sandwich
courtesy: Giada de Laurentiis

Ingredients
6 slices (1/2-inch-thick) ciabatta bread
1/2 to 3/4 cup chocolate-hazelnut spread (such as Nutella)
Directions
Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.

Nutella and Banana Sandwiches
courtesy: Bobby Flay

Ingredients
1 1/2 sticks unsalted butter, at room temperature
8 (1/2-inch thick) slices Pullman bread or pain de mie
1/4 cup sugar mixed together with 3 tablespoons ground cinnamon
1 jar chocolate hazelnut spread (recommended: Nutella)
2 ripe bananas, sliced 1/4-inch thick
1/4 cup chopped hazelnuts, toasted
Whole strawberries, for serving
Directions
Heat a griddle or large nonstick saute pan over medium heat. Put butter on griddle to melt (do not use all of the butter if doing this in batches), then place bread on griddle, sprinkle with cinnamon sugar mixture, and flip; cook for a few seconds so cinnamon sugar adheres. Flip bread back over and spread with chocolate hazelnut spread. Arrange sliced bananas on top and then sprinkle with hazelnuts. Cook until just melted and then combine the slices to make 4 sandwiches. Serve warm with whole strawberries on the side.

Grilled Banana and Nutella Panini
courtesy: Bobby Flay

Ingredients
3 ripe bananas, sliced
12 slices whole-wheat bread
1 cup chocolate-hazelnut spread (recommended: Nutella)
16 tablespoons unsalted butter, softened
3 tablespoons confectioners' sugar

Place the bananas in a bowl and mash until smooth.
Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
Heat the grill to medium-high.
Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.