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.

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Peanut Butter Overload Brownies for The Leftovers Club

You can never go wrong with Chocolate and Peanut Butter, at least in my opinion. It's a match made in food heaven. When I saw that Oreo introduced a new peanut butter filled flavor (how could they!), I knew I had to bake something with them, so this happened... 

It all starts with a layer of brownie batter that gets topped with Peanut Butter Oreos, followed by a layer of peanut butter "frosting", dark chocolate ganache and more Peanut Butter Oreos. Boy are these good!

I hope my partner for this month's Leftover's Club, Michele from Alwayz Bakin enjoys them. They're a little over the top, but that's not a bad thing, is it?

If you'd like to join a fun group of fellow bloggers and exchange delicious treats once a month, please head over to Food Ramblings to sign up!

Peanut Butter Overload Brownies 
Makes 12 brownies 

Ingredients: 

Brownie Layer: 
Use your favorite brownie recipe or a boxed mix 
10 Peanut Butter Oreos (5 kept whole and 5 coarsely chopped in large chunks) 

Peanut Butter Layer: 
2  2/3 cups powdered sugar
1/2  cup peanut butter
6 tablespoons milk
1/4 teaspoon vanilla extract

Chocolate Ganache Layer:
9 ounces dark chocolate
1/3 cup peanut butter
11 Peanut Butter Oreo Cookies (6 kept whole, 5 coarsely chopped into large chunks)

Directions: 
Preheat your oven to 350f
Line an 8"x 8" or 9" x 9" baking pan with non-stick foil or spray regular foil with non-stick cooking spray. 

Prepare your favorite brownie recipe (or boxed mix) according to the directions and bake as directed. About 8 minutes before the brownies are done, top with the whole and chopped Oreos. Finish baking then remove from oven and allow to cool completely. 



When brownies are completely cooled, prepare the peanut butter layer by combining all of the Peanut Butter Layer ingredients in a large bowl and whisking until well combined. Dollop over the cooled brownies and spread into an even layer. Refrigerate for approx 1 hour or freeze for 30 minutes. 

When brownies have finished chilling, make the chocolate ganache layer. Melt the chocolate chips in the microwave and stir until completely melted. All the peanut butter and stir to combine. Pour over the chilled peanut butter layer, then top with the whole Oreos and sprinkle with the chopped Oreos pressing slightly to make sure they adhere to the chocolate. 

Chill in the refrigerator for 20 minutes until chocolate is set and brownies are firm.

Cut the brownies into 12 equally sized squares. To serve, allow the brownies to come to room temperature for about 15 minutes. 

Store leftovers in the refrigerator in a tightly covered container.

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