Tag Archive | jelly

Nutella Thumbprint Cookies

Dec4

image_4Anything is better with Nutella, right? Well that’s certainly the case with these little tasties. A rich buttery cookie is taken straight to heaven when rolled in coconut and a lovely gem of nutella placed in the center. It’s actually a really easy cookie to whip up and oh so yummy. A great cookie recipe for holiday baking or cookie exchanges and it will quickly become a family favorite. Yummy to the max!

Nutella Thumbprint Cookies
Yields 36 cookies

  • 3 sticks (3/4 pound) butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Nutella (the amount depends on how generous you are but you’ll need approximately 1/2 cup)

Directions: 

1. In a mixer, cream together the butter sugar for several minutes.

image

Add the vanilla and gradually add the flour and salt until well combined.

image_2

2. Transfer the dough onto a piece seran wrap, form into a large ball, and refrigerate for 30 minutes to chill. If you’re in a hurry you can also pop it in the freezer for 5-10 minutes.

Dough in seran wrap

3. Preheat oven to 350°. Form the chilled dough into balls, approximately 1 1/4 inches, or weighing 1 ounce if you’re using a scale.

Rolled dough into balls

Dip the balls into the egg wash, roll in flaked coconut, and transfer to an ungreased cookie sheet. Use your finger or thumb to form an indentation in the dough for filling with Nutella. 🙂

rolled balls in coconut

Using a teaspoon, fill each indentation with about 1/4 teaspoon of Nutella.

filled with nutella

4. Bake for approximately 20-25 minutes or until the edges are a light brown and the coconut is toasted. Since all ovens vary slightly, I always recommend baking one cookie first to see what the exact time is to avoid burning an entire sheet.

baked nutella cookies

5. Transfer cookies to a wire cooling rack. Eat the cooled Nutelal Thumbprint Cookies with a glass of milk or hot cocoa. Enjoy!

Plated Cookies

Honey Wheat Crescent Rolls

Aug27

Plated roll

Bread baking is of my many passions. There’s something magical about combining just a few simple ingredients, applying a little love, and transforming it into a loaf of crusty bread. I must have been a baker in another life cause I really could spend all day baking bread.
For family holidays and special gatherings, I usually make my homemade crescent rolls. They pair perfectly with ham and turkey or just a slathering of good jam. Instead of my traditional white, I’ve played with a wheat version which is actually lighter and more flavorful. I tend to shy away from most wheat breads, which I think often taste like cardboard, so if you don’t typically like wheat then I will bet this recipe will win you over!

**Directions for using either a bread machine or making by hand are included below.**

Honey Wheat Crescent Rolls
Makes approximately 24 rolls

  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/4 cup white sugar
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 cups whole wheat flour (I highly recommend King Arthur)
  • 1 3/4 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, melted (for basting rolls when they come out of the oven)

1. Combine ingredients in the pan of a bread machine according to your machine’s instructions.

2. Set to dough and complete cycle, allowing it to rise once.

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3. Continue below “By Hand Directions” for next steps.

By Hand Directions for Dough:

1. In a small bowl, combine warm water, yeast, and one teaspoon of sugar. Mix together and let stand for 10 minutes. Yeast will activate and get frothy.

2. In a separate large bowl, combine remaining sugar and rest of dry ingredients. Make a well in the center and pour the yeast mixture and remaining ingredients in. Mix to form dough and knead until smooth, approximately 10 minutes.

3. Spray a bowl with cooking spray or lightly oil, place the dough in the bowl, making sure to coat the whole ball with oil. Allow to rise in a warm place until doubled, approximately an hour.

Directions continued for either making “By Hand” or “Bread Machine”:

4. Pour dough onto a floured surface and roll out into a large rectangle, approximately 1/4″ thick.

Rolled dough

Using a pizza cutter, slice the dough into 3-4″ strips.

Dough in strips

Cut the strips into small rectangles and then cut at the diagonal to form a triangle.

Small squares

Square cut into triangles

5. Starting with the base of the triangle, roll the dough up to the point.

Triangle

 

Rolled up crescent

Use a little bit of water to seal the top and then lay on a greased baking sheet.Water to seal edges

rolled crescent roll

 

rolled crescent roll

6. Allow the crescent rolls to rise in a warm place for 30 minutes to an hour.

Risen rolls

7. Preheat oven to 375°. Bake the rolls one sheet at a time for 9-12 minutes, or until golden brown. Helpful Tip: Since all ovens vary slightly, I strongly recommend baking one roll all by itself to determine your oven’s exact baking time. Better to throw out one burned roll than an entire pan!

Buttered rolls

8. Baste the warm rolls with the melted butter and enjoy!