Nutella, mmmmmmm.... . . . . . .

[ksann]

I recently introduced my daughter to the pleasures of Nutella, after just recently discovering this stuff for myself.

I think that I have created a monster. Now, every night for desert, she wants an Eggo with Nutella.


Anyone else addicted to this stuff?



http://www.nutellausa.com/



ken

[Shhted]

For many many years.  I don't even buy it anymore as I have zero self control with it in the house.  Spread it on bananas.  

[cultureslayer]

Ken, I make chocolate peanut butter and prefer it.

Dump out half a jar to a jar of PB into a bowl and microwave enough to melt.
Add cocoa powder (preferable dutch/dark cocoa powder), brown sugar, molasses, vanilla and a little milk to thin it.  When you are done put it back in the PB jar in the fridge.  Extremely delicious.  

[ksann]

Ken, I make chocolate peanut butter and prefer it.

Dump out half a jar to a jar of PB into a bowl and microwave enough to melt.
Add cocoa powder (preferable dutch/dark cocoa powder), brown sugar, molasses, vanilla and a little milk to thin it.  When you are done put it back in the PB jar in the fridge.  Extremely delicious.  

Dang, this sounds like another thing that will further reduce our self-control.

We will make it this week, I will report back.
Rough recipe? How much molasses, etc?



ken

[chimera]

I just wish it tasted the same here in the U.S. as it did over in Germany  

[cultureslayer]

Dang, this sounds like another thing that will further reduce our self-control.

We will make it this week, I will report back.
Rough recipe? How much molasses, etc?



ken

I do everything to taste.  My preference is dark chocolate so a jar of PB usually gets about 2 rounded tablespoons of cocoa powder.  just a little molasses, maybe a teaspoon or so, about the same for the vanilla.  Make sure you add enough milk to take it back  to the consistency of the PB after melting it.  If you don't it'll get hard in the fridge and difficult to spread.  Then you have to eat it straight from the jar with a spoon.

[Against The Wind]

I never touch the stuff but a jumbo size jar of peanut butter lasts a couple of weeks around here.

[chornbe]

nutella....?

I have no idea what you're talking about.

[ksann]

nutella....?

I have no idea what you're talking about.

You are probably better off.



ken

[Loki]

www.nutellausa.com

My mil brings or sends a couple of pounds over from Switzerland every year, it is good on everything.

My favorite is with hard salami, makes my mil cringe, but it is great on waffles, pancakes, toast, spoons...oops.

P;

Nus-nugget is the best, tastes like chocolate almond, but it is not available over here. So we settle for what is.

[FBRR]

"I just wish it tasted the same here in the U.S. as it did over in Germany "

I still have friends in Europe. They send ma a care package a couple of times a year.
( nutella and speculoos)

[ksann]

"I just wish it tasted the same here in the U.S. as it did over in Germany "

I still have friends in Europe. They send ma a care package a couple of times a year.
( nutella and speculoos)

Speculoos, is that an edible speculum?



ken

[mlinkibikr]

I grew up spreading that stuff on cornettis in Rome - it's addicting as hell. Now my kids eat it on vanilla wafers.

I agree that the stuff here tastes like it's been sugared up and I prefer the original recipe. I noticed that Whole Foods is selling a look alike - I'll have to investigate as their stuff should be a little more "natural".

Dave.

[kurtw]

 

I was just hit by a Nutella craving last night. They come out of nowhere once a year or so.

[jfurf]

I agree that the stuff here tastes like it's been sugared up and I prefer the original recipe. I noticed that Whole Foods is selling a look alike - I'll have to investigate as their stuff should be a little more "natural".

Dave.

Are you sure it's a different recipe? I've bought it both here and in Europe and never noticed any difference. This calls for some Google Research.

[jfurf]

it is in fact a different recipe....

http://en.wikipedia.org/wiki/Nutella

Apparently Italian nutella = least amount of sugar. French and American recipes are sweeter.

[atadaskew]

Not just that, but the US version is using synthesized palm oils....
Why is it that mfgs think it's ok to poison the US market with stuff like this and hydrogenated oils? You'll see the same products overseas made w/o that stuff ( I think becuase their customers would refuse it) and funnily enough it also tastes better...

I buy the real imported Nutella.  Get it at Shoops on Main St in Santa Monica.

[DD's Brolly Boy]

  I like to put enormous dollops of it on vanilla ice cream.  When it gets cold it gets a little chewy too!  

[atadaskew]

LA Times article on Nutella:

http://www.latimes.com/features/food/la-fo-nutella11-2009feb11,0,5739608.story

[kurtw]

Not just that, but the US version is using synthesized palm oils....
Why is it that mfgs think it's ok to poison the US market with stuff like this and hydrogenated oils? You'll see the same products overseas made w/o that stuff ( I think becuase their customers would refuse it) and funnily enough it also tastes better...

Ick. Last time I had it was in Norway. I'll have to find an import shop before I indulge this craving.