TWD - Peanut Butter Crisscrosses PLUS Dorie's Buttery Jam Cookies and a Surprise Cookie

Tuesdays with Dorie was hosted this week by Jasmine of Jasmine Cuisine and what a yummy choice! LOVE peanut butter cookies! Especially with loads of crushed peanuts. I used sea salt coated peanuts along with chunky peanut butter. So Good! You can get the recipe at Jasmine's blog or BUY Dorie's cookbook, you'll love it!



I turned the page from the peanut butter crisscrosses and wow, perfect cookie partnership: Buttery Jam Cookies. Since I have written catch-up recipe on the top of the page, meaning TWD has already baked these cookies in the past, I went ahead and baked them too. I used apricot jam with large pieces of apricot chunks throughout. Buttery deliciousness!



The last cookie to go with the trio is the Chewy Nutella Crinkles!

You see, I have a large jar of Nutella and the jar was dropped. The lid shattered and I am left with all this Nutella to use up. What I am finding amazing is how many people are using Nutella in recipes on their blogs lately. As filling for crepes, in little muffins, and everything looks amazing!

The little Nutella crinkles are rolled in crushed hazelnuts then in powdered sugar. The flavor is rich and a cookie I plan on adding to the list of goodies I will be sending out over Christmas.

Chewy Nutella Crinkles

Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 (11 ounce) jar Nutella

1/4 cup shortening

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

2 eggs

1/3 cup milk

1/2 cup chopped, toasted hazelnuts

2 cups finely chopped hazelnuts, divided

Sifted confectioners' sugar

Directions:

Stir together flour, baking powder and salt in a medium bowl; set aside. Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined.

Add sugar; beat on medium speed until fluffy. Add vanilla extract and eggs; beat just until combined.

Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined.

Use a spoon to stir in 1/2 cup chopped hazelnuts.

Cover and chill for several hours or until firm.

Heat oven to 375 degrees F.

Shape the dough into 1- or 1 1/2-inch balls. Roll the balls in finely chopped hazelnuts, then roll in confectioners' sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)

Bake for 8 to 10 minutes or until surface is cracked and cookies are set. Cool cookies on a wire rack.

Makes about 6 dozen.

Thank you Jasmine for hosting and choosing a cookie recipe!

HAPPY World Nutella Day: Vanilla Bean Ricotta/Mascarpone Nutella Calzones with a Strawberry Sauce Topping sweetened with Vanilla Sugar

Happy, Happy, Happy Nutella Day! YUMMY hazelnut-chocolate spread is so adaptable! Divine in crepes, on fingers, toast, and anything else your little heart would go pitter patter over. So Good~!

What did I bake you ask? Well the title is a mouth full and so is what I baked:

Vanilla Bean Ricotta/Mascarpone Nutella Calzones with a Strawberry Sauce Topping sweetened with Vanilla Sugar


Homemade pizza dough is not hard to make. You mix the dough up, if you have a mixer, let the mixer knead your dough using a dough hook for 10 minutes, put the soft ball of dough into a lightly oiled large bowl, cover, and let rise for about 1 1/2 hours. Waalaaa: Pizza Dough!

The filling for these calzones is just as easy so do not let the length of the recipe surprise you. The recipe is just drawn out into a whole bunch of easy steps =).

Dough:
4 c. bread flour
2 1/4 t. instant yeast
1 1/2 t. table salt
2 T. extra-virgin olive oil
1 1/2 c. plus 1 T. warm water

Filling:
3/4 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1/2 t. vanilla bean paste (I bought mine at King Arthur Flour online)
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 ounces frozen strawberries, thawed
2 tablespoons vanilla sugar
2/3 cup Nutella
3 tablespoons whipping cream, at room temperature
6 (2-ounce) pieces homemade pizza dough (recipe above)

Directions:
For the DOUGH: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl, and with mixer running on medium-low speed with the dough hook, add the olive oil, the gradually add the water. Continue to mix until the mixture comes together and a soft, elastic dough is formed - about 10 minutes. Lightly spray a large bowl with cooking spray. Place the dough in the bowl and cover. Let rise in a warm spot until doubled - 1 1/2 to 2 hours.

For the Filling:
Blend the ricotta, mascarpone, egg yolk, vanilla bean paste and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.

Blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside. (Once I use a vanilla bean, I dry the bean and toss it into a jar of granulated sugar to flavor.)

Whisk the Nutella spread and cream in a medium bowl to blend. Set aside.

To assemble and BAKE: Adjust an oven rack to the lowest position and set a pizza stone on the rack. Heat the oven to 450 degrees for AT LEAST 30 minutes. Divide the dough in half, and then divide each half into thirds, giving you 6 pieces of dough. Gently shape each piece into a ball and set on a piece of parchment paper that has been sprayed with nonstick spray. Cover with plastic wrap and let rest for at least 15 minutes, but no more than 30 minutes.

Roll each piece of dough into a 7-inch circle, set it on a piece of parchment, stacking to form 2 stacks of 3 dough rounds with parchment paper between each round.

Take your first 7-inch round and spoon 1/6th of the ricotta mixture on top of the lower half of each pizza dough. Spoon 1/6th of the Nutella mixture on top of the cheese mixture.

Fold the top half of the dough over, leaving a 1/2 inch border uncovered. Lightly press the dough to seal it. Beginning at one end, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your finger. Repeat until the calzone is sealed.

With a very sharp paring knife or razor blade, cut 5 slits, about 1 1/2 inches long diagonally across the top of each calzone. Make sure not to cut completely through the calzone, but to just cut through the top layer.

Brush the top of each calzone with olive oil and sprinkle with a little vanilla sugar.

Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.

Chocolate Fudge Cheesecake Brownies With Nutella Frosting And Pecans and Nutella Crisps With Caramel Surprise

Delicious but not bowl-you-over sweet. The cheesecake addition cuts the sweetness down. I am grabbing ingredients out of my pantry and using them up to gain more space. What a great way to go! =o)
Chocolate Fudge Cheesecake Brownies With Nutella Frosting And Pecans
4 (1-ounce) squares unsweetened chocolate (Bakers is good)
1 c. butter
2 1/2 c. sugar... See More
4 eggs
1 T. vanilla
1/8 t. salt
1 c. all-purpose flour

CHEESECAKE Ingredients:
1 (8-oz.) pkg cream cheese, softened
1/2 c. sugar
1 lrg egg
1 t. vanilla
1/4 c. all-purpose flour

Frosting:
1/2 of a 13-oz jar Nutella (stir oils up before spreading)
1/2 c. toasted and crushed pecans

Directions for Brownie Base:
Preheat oven to 350.
Melt Unsweeted chocolate and butter in a bowl over simmering water.
Take mixture off heat and stir in sugar until well mixed.
Add eggs, vanilla and salt and beat well.
Fold in flour and mix just until smooth.
Pour into prepared pan and set aside.

CHEESECAKE Directions:
Beat cream cheese and sugar in a mixing bowl.
Add egg and vanilla and mix until smooth.
Add flour; mix until just blended.
Place spoonfuls of cream cheese batter on brownies. Swirl cream cheese mixture into brownie base mixture, using a butter knife.
Bake 35 to 40 minutes or until a toothpick or knive inserted in center comes out clean. NOW, while brownies are still warm BUT not hot; spread on the Nutella like a frosting And spread your crushed pecans overall. YUMMY! I chill mine in the refrigerator before cutting

Trying to finish up my jar of Nutella, started making this recipe and found out I had to open up a second jar of Nutella because I didn't have enough left over from the brownie recipe. I think my eye is twitching because I STILL have leftover Nutella.

Nutella Crisps With Caramel Surprise
1 1/2 c. unsalted butter - softened
1 1/4 c. Nutella
1 c. granulated sugar
1 1/2 c. brown sugar - packed
4 eggs
4 1/4 c. all-purpose flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
10 oz box Milk Duds
1/2 c. granulated sugar for coating

Directions:
Cream together butter, Nutella, granulated and brown sugar until light and fluffy. Gradually beat in the eggs, one at a time.
In a separate bowl, combine the dry ingredients - flour, baking soda, baking powder and salt. Gradually add to the butter and sugar mixture. Cover dough and refrigerate for at least an hour.

Preheat oven to 350.
Use Tablespoon of dough and make a ball. Insert a Milk Dud into center. Roll in granulated sugar. Place on ungreased cookie sheet; bake for 9 to 10 minutes.
Refrigerate dough between baking periods or the dough will get to sticky to work with. Do NOT overbake. You want soft and chewy cookies.