Nutella S'moreos for #theleftoversclub

The theme for this month's Leftover's Club exchange was nut butters! Originally, I was planning to post a cookie recipe using homemade maple roasted almond butter (sounds yummy doesn't it?), but the recipe didn't quite turn out as I had planned and I discovered that I don't really like almond butter. As hard as I try, my mind can't seem to grasp the fact that it's just not peanut butter. I think the taste of the almonds is too subtle for me and I keep expecting to taste peanuts. I was hoping that roasting the almonds in maple syrup and adding cinnamon to the mixture would help amp up the flavor, but neh...almond butter is just not my thing.

 

So I went with plan B - Nutella! You can't go wrong with Nutella can you? Chocolate + Hazelnuts = Yum. Plus I had a huge jar or it in my pantry...

 

I debated for quite a while about what to make and decided on not one but two recipes! Homemade Nutella Puff Cereal for my exchange partner Michele's adorable son, Nicholas (he has the same name as my son!) and these decadent Nutella S'moreo Cookies for Michele. Michele does such a great job as the leader of The Leftover's Club I thought she deserved something extra special.

 

I have to admit that I was a little disappointed with the outcome of the Nutella Puff Cereal. While the dough is super easy to make, pinching the dough into tiny balls and rolling them was a little time consuming and too repetitive for me. This would be a great task for the kids to help with (hint,hint)! Also, I thought the Nutella flavor didn't really shine through enough. I'm curious to hear if Michele's son, Nicholas, gives them the thumbs up or thumbs down.

Here's the link to the recipe I tried. If you're into making your own homemade cereals (and you have someone to help you roll the tiny balls), I encourage you to give it a try. The recipe makes a small batch, enough for about 2 servings.

Now, onto these decadent Nutella S'moreo Cookies....I mean c'mon, just look at these things.

Who knew making your own homemade oreo cookies was so easy? And they totally taste like Oreos only better. Just think, you can fill them with whatever filling you want! Since the theme was nut butters, I made a creamy Nutella filling, topped it with some marshmallow fluff and graham cracker crumbs. Oh mama!

I really hope they are delivered to Michele intact and that she enjoys them! Thanks Michele for all you do for The Leftovers Club!

If you are interested in swapping yummy treats each month with fellow food bloggers, sign up over at Michele's blog, Alwayz Bakin!

Homemade S'moreos with Nutella Cream Filling & Marshmallow Fluff
Adapted from Crazy for Crust
Makes approx. 12 sandwich cookies

Ingredients:
1 1/4 cup all purpose flour
1/3 cup dark cocoa powder (unsweetened)
1/4 tsp salt
1/2 tsp baking soda
1 stick unsalted butter, room temp
2/3 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract

Filling Ingredients:
1/4 cup unsalted butter, room temp
1/2 cup Nutella
1/4 tsp salt
1 cup powdered sugar, sifted
2 tablespoons heavy whipping cream
1 jar Marshmallow Fluff
1/3 cup graham cracker crumbs

Directions:

Preheat oven to 350f and line 2 baking sheets with parchment paper

In the bowl of your stand mixer fitted with the paddle attachment (or using your electric hand mixer), cream the butter and both sugars for approx. 1 minutes scraping down the sides with a rubber spatula as needed.

Add the egg and vanilla extract and mix until combined. Slowly add the dry ingredients just until combined.

Scoop 1 1/2 tablespoon size balls onto the prepared baking sheets and bake at 350f for approx. 10 minutes or until the cookies are set and no longer look shiny. Remove from oven and allow to cool on the baking sheets. Remove to a wire cooling rack.

Make the filling

Place the butter, nutella and salt in the bowl of your stand mixer fitted with the paddle attachment (or use your electric hand mixer) and cream together until smooth. Add the powdered sugar and mix until combined. Add the heavy whipping cream and whip and med-high speed until creamy (approx. 1 minute). Place the filling in a piping bag (decorating tip optional).

Assemble the cookies

Once the cookies have cooled, take half of the cookies and place them upside down. Pipe the nutella filling around the edges of the cookies. Dollop some marshmallow fluff on top then sprinkle with some of the graham cracker crumbs. Place the remaining cookies on top of each of the filled cookies creating cookie sandwiches.

These cookies are best eaten the day they are assembled. You can bake the cookies a day ahead.

An InLinkz Link-up

Grown Up S'mores Tartlets

These tarts will make you feel like a kid again. Graham crackers, chocolate and marshmallow, all of the classic ingredients of the s'mores you enjoyed as a child, but with grown up flavor and a more elegant presentation. Don't let the recipe intimidate you. It may seem like there are a lot of steps, but each step is actually pretty fast and you can even make these the day before you want to serve them, then prepare the marshmallow topping just before serving. I hope you'll take a trip down memory lane and re-live some of your favorite childhood moments with this grown up s'mores tart.




Grown Up S'mores Tartlets
(adapted from Cuisine at Home)

Serves 8

Crust Ingredients:
1/2 c chopped hazelnuts, ground in a blender, food processor or coffee grinder
3 c graham cracker crumbs
2 T sugar
1 stick unsalted butter, melted

Chocolate Pastry Cream Ingredients:
2 eggs
2 T hazelnut syrup or liqueur (or substitute 1 T vanilla extract)
1/4 c cornstarch
1/4 tsp salt
2 c milk
1/2 c sugar
2 oz each milk chocolate and bittersweet chocolate, chopped (use good quality chocolate)
2 T unsalted butter, softened

Marshmallow Meringue Ingredients:
3 egg whites
1 jar marshallow creme (7 oz)

8 tart pans with removable sides/bottoms

Directions:

Preheat oven to 375

In a large bowl, combine the graham cracker crumbs, ground hazelnuts and sugar. Drizzle melted butter over the mixture and stir with a fork until combined. Mixture should be moist but not too wet. It should hold together when squeezed together in the palm of your hand. If it's too dry, add more melted butter. If too wet, add more graham cracker crumbs.

Divide the crumb mixture evenly between the 8 tart pans. Press evenly onto the bottom and up the sides of the pan. Press down firmly with the bottom of a measuring cup. Place on a baking sheet and bake for 10 minutes or until golden brown.

Remove from the oven and allow to cool completely.

Next prepare the pastry cream:

In a small bowl, whisk together the 2 eggs, hazelnut syrup (or vanilla extract), cornstarch and salt. Set aside. You might need to re-whisk the mixture just before adding it to the pastry cream.

In a saucepan over medium heat, combine the milk and sugar. Stir to combine. Heat until steam rises. Using a whisk, gradually add both types of chocolate and whisk until melted and completely combined with the milk.

Whisk half of the milk & chocolate mixture into the egg/cornstarch mixture, then add it back to the saucepan. Continue to cook until it begins to thicken, whisking often. Boil 1 minute more, whisking just enough to ensure the mixture doesn't scorch.

Stir in 2 T of softened butter and whisk until smooth.

Divide evenly between the cooled pastry shells.

Allow to cool completely. Cover with plastic wrap touching the surface of the pastry cream. Refrigerate for 1-2 hours.

The tarts can be made up to 1 day ahead up to this point. Prepare the meringue just before serving.

When ready to serve, prepare the Meringue:

In a clean, dry bowl using an electrix hand mixer beat the egg whites until soft peaks form (approx 2 minutes). Gradually beat in the marshmallow cream beating until stiff peaks form (approx 4-5 minutes).

Remove the tarts from the refrigerator and remove them from the tart pans (leave the bottom ring on to help stabilize). Place back on the baking sheet.

Transfer the meringue to a pastry bag fitted with the tip of your choice and pipe onto the tops of the tarts. Alternatively, you can dollop the meringue on top of the tarts using a spoon and create spikes using the back of the spoon.

Place tarts under the broiler until the meringue is golden brown. Be sure to watch carefully, once the meringue begins to brown the process goes pretty quickly.

Serve immediately.

Enjoy!!

** Note: If you don't need all 8 tarts, make half of the crust and meringue and the full amount of the chocolate pastry cream. Refrigerate the leftover pastry cream and use within 2 days (top with whipped cream, use in a trifle or parfait).

You can also use this recipe to make one large tart instead of the individual tartlets using a 9" or 10" tart pan with removable bottom.