Tuesday, February 9, 2010

World Nutella Day

World Nutella Day
Happy World Nutella Day, folks! Ok, I'm four days late but in my book acknowledgement within a two week time span of an important date is totally acceptable and still allows for celebration, honor, recognition, etc. of said date. Better late than never, right? Especially in matters regarding Nutella.

If you like chocolate and aren't allergic to nuts I'm going out on a limb here and assuming that you've tried Nutella a time or two.

What, more?     Like multiple times?     Like me!

And if you don't like it, perhaps you know someone who does?

Well I'm a big, BIG fan of spreadable deliciousness—may it be peanut butter, almond butter, hazelnut spread, chestnut spread, if you can spread it I will eat it. I've actually had a thing for Nutella since I first visited Europe at age 16 but didn't eat it on a regular basis until moving to Switzerland. And then, after a few months of eating it I began to question Nutella's ingredients and wondered if, like its cousin peanut butter, it might also contain hydrogenated oil. So I researched, read a few labels and even tried a few bio Nutella-esque spreads. I learned that off-brand hazelnut spreads are just as pleasing to me as the real Nutella and that, while the Nutella sold in Europe does not contain hydrogenated oil (yippee!), the spread available in Canada, the US and Mexico does. Interesting...

World Nutella Day

So you can imagine my excitement today when I learned that February 5th was World Nutella Day, a day encouraging fans to bake, cook and eat Nutella. And that is exactly what I did.
World Nutella Day

Nutella Blondies
adapted from Smitten Kitchen

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
Pinch salt
  1. Mix melted butter with brown sugar and beat until smooth. Beat in egg and then vanilla.
  2. Add salt, stir in flour. Mix in any additions, such as chopped nuts, chocolate chips, espresso powder or dried fruit.
  3. Fill cupcake papers or buttered tins half full with batter. Place a dollop of Nutella in the center of each and then cover with additional batter. Bake at 350°F / 175°C for 20-25 minutes, or until set in the middle.


MandyB said...

Those look YUMMY! Totally making these!

Robyn said...

Those blondies were soooo yummy! This recipe is definitely a keeper.

Robyn said...

Also, great to see that there are bio/organic versions of nutella-esque spreads! Where'd you find that particular one and have you tried more than one bio variety?

Erin said...

i've tried two bio varieties, both of which i picked up at the biodome in hegenheim, france! (that place is so special it deserves its own post!) unfortunately i can't recall the other brand's name, but if it comes to me i'll be sure to post it! :)

Anonymous said...

Try the Migros Chocolate Noir spread. Pure spreadable chocolate but no nuts. - Nicole

Robyn said...

Nicole, I checked out the Migros Noir variety while shopping the other day. I was hoping that it might be a healthier option, but wasn't too impressed by the ingredients...mostly hydrogenated oils. Probably why it tastes so good! ;)