My first introduction to Nutella, was back in Germany 2005. During breakfast they would serve us rolls of bread with little Nutella packets. I remember giving my little Nutella packets to my friend Wing, who was and still is crazy for this chocolately hazelnut spread. Over time nutella had warmed its way into my heart, because really, who can resist it?
First off, I wanted to combine World Nutella Day with Valentine's Day and give you some fabulous treats to feed your special Valentine this year. If you don't have someone special to share this day with, who cares? I say make treats for your friends, regardless!
Yesterday, I decided to make some peanut butter cookies, you know the one with the Hershey kiss in the middle? And make it holiday appropriate by adding some pink food coloring into the dough, also dipping them in pink granulated sugar to give it that extra sparkle. For a tutorial, please check out the link.
The recipe I used is great, quick, and super easy (especially if you don't have any butter on hand).
Hershey's Kiss Peanut Butter Cookies by AprilShowers @ Food.com
½ cup shortening
- Preheat oven to 375 degrees.
- In mixer, beat shortening and peanut butter until well blended; Blend in sugars and beat until light and fluffy.
- Add egg, milk and vanilla; Beat well.
- Stir together flour, baking soda and salt; gradually mix in peanut butter mixture.
- Shape dough into 1-inch balls and rollin additional sugar.
- Place on ungreased cookie sheet and bake 8-10 minutes or until lightly browned.
- Immediately place a Hershey's Kiss on each cookie and press down slightly.
For the cupcakes, I used a chocolate base and topped it with a powerful nutella buttercream! Yum.
Click here for the Chocolate Cupcake recipe I used, and the Nutella Buttercream frosting. Thank you Stephanie from 52 Kitchen Adventures for the recipe!
*Please note: The Chocolate Cupcake recipe will slightly sink in the middle, but do not worry it is flippin' delicious and super moist.
Have a great Super Bowl Sunday everyone! Go Giants! :)