World Nutella Day Celebrations!

Today I celebrated World Nutella Day. I heard about this fantastic blogger-made holiday from Nutella Day. Click that link if you want to find out how to get involved.

Since I only found out a couple of days ago, I am keeping my celebrations low key. Next year, I’m going all out!
My plans this year consisted of:
• Educating others about the holiday.
• Trying Nutella hot chocolate. •Making Nutella cookies (again).
• Creating a special Pin Board to share. (It’s still pretty slim).
And…• Sharing the ultra epic list of recipes I found.

If you are reading this blog, I have completed my first objective. I have also shared this with my friends and food/cooking group on Facebook, and tumblr.

This morning I made the hot chocolate using the recommended amounts found on pinterest. One cup of milk to two (or three) tablespoons of Nutella. Heat over medium, stiring. I have to say, it was fantastic. If you are the type of person who likes classic and unadultered cocoa then it may not be for you. It is very hazelnutty. Very creamy–I used whole milk.

Here is the link to my Nutella Recipes Pin Board. There are many ## Listings, so expect a lot of overlap.
My favorite listing was the one I found on the Nutella Day website. They have them organized very well too.

I haven’t had time to make the cookies as of now but I plan on baking some as a dessert to go with supper tonight. I am excited to make a whole batch for Kit and I. The last batch we made were the ones we gave away for Christmas.

If you’re not a pinterest person then I will share the cookie recipe directly here:
Nutella thumbprint cookies
1 cup nutella
1 cup flour
1 egg
Blend well. Pro tip: If you are unable to blend add about 1 tsp of water at a time until all ingredients are mixed.

Drop cookies on greased cookie sheet. Bake 350°F for 6-8 minutes.
Pro-tip: Roll each cookie into a ball and mash a thumb into each. I baked my cookies closer to 10-12 minutes. Because they bake quickly and ovens are different keep a close eye on them. They are deep brown so you can’t watch for a golden brown color.

I plan on baking these tonight. While they are cooling, I will be smacking Kit’s hands away from the tray but I play on dabbing a little homemade strawberry jam into the center of each cookie. Raspberry would be perfect, but we don’t have any on the farm.