Nutella is a staple in our cupboard. My husband eats Nutella with everything and with nothing, meaning he will eat it off of a spoon. Today was his version of a High Holy Day, World Nutella Day. Our plan was to include Nutella in every meal today and we succeeded!
I should be honest and tell you that John has found a new love. He prefers Justin’s Chocolate Hazelnut Butter to Nutella. It has a nice hint of sea salt, natural vanilla and no soy-based thickener. He also likes Askinosie’s Chocolate Hazelnut Spread, which really can’t be compared to Nutella, except that they both contain chocolate and hazelnuts. We save it for really special treats. I stare longingly at the $13, 6.5 ounce jar in the cupboard, plotting how I will use it to best feature the goodness that comes from Askinosie. But today is World Nutella Day, so a new $7, 26.5 ounce jar of the original obsession was purchased just for the occasion.
For breakfast, we had Nutella Strawberry Baked Stuffed French Toast on Udi’s Gluten Free Cinnamon Raisin Bread. Here’s the recipe. We modified it today to serve just two, reducing the recipe from 6 servings to two.
We ended lunch with a crunchy treat, Chocolate Tortilla Chips from Food Should Taste Good with a dollop of Nutella on each chip, finished with a fresh raspberry. The slightly salty flavor of the chocolate tortilla chips made this an amazing, yet simple, dessert.
The final celebratory Nutella creation was a dessert pizza. We started with an Udi’s Gluten Free Pizza crust, topped with Nutella, diced Granny Smith apples tossed in cinnamon and nutmeg, chopped hazelnuts and a drizzle of salted caramel sauce from Trader Joe’s. The pizza was baked at 400 degrees for 7 minutes. While one small piece would have been plenty, the entire pizza disappeared quickly. I had not used the Udi’s crust for a dessert pizza before and was pleased with the flavor of the crust with sweet toppings.
Tomorrow we will pay repentance for today’s food celebration, pounding the pavement for many, many miles bright and early in the morning. And every mile we run will be worth the sweetness that was World Nutella Day.
(Pssst! In case you are still craving Nutella, here’s a cupcake recipe I shared last year.)
This post is part of the World Nutella Day blog round-up hosted by Ms. Adventures in Italy and Bleeding Espresso. Check out their blogs on Monday, February 7th for many more Nutella recipes and ideas!
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