Nutella truffles

I'm supposed to be studying for my Psychopathology midterm that is Wednesday, but I haven't started. You know how people procrastinate by cleaning their rooms, doing errands, and, like, hanging out with friends? Yeah I bake. I super bake. I bake until the cows come home. It's both therapeutic and kills time.

I mean, it's actually pretty good for everyone involved. My housemates get to eat truffles, I get to eat truffles, and everyone's stress levels go way down. Obviously a win-win. As for the exam itself, we'll see how that goes. I should start that now. Slash tomorrow...

For the truffles:

8 ounces cream cheese, softened
3 cups confectioner's sugar
1 3/4 cups semi-sweet chocolate chips
1 cup Nutella
2 teaspoons vanilla
1/4 teaspoon instant espresso (or 1/2 teaspoon instant coffee) powder
a pinch of salt

For the coating:

1/3 cups walnuts, finely chopped
3/4 cups confectioner's sugar
3/4 cups cocoa powder

Melt the chocolate chips in a microwave in 30 second intervals, stirring in between each time until the chocolate is smooth and melted (heating in intervals will ensure you don't burn the chocolate). Set aside.

In a large bowl using an electric mixer, beat together the softened cream cheese and 1 cup of the confectioner's sugar. Next, beat in the vanilla and espresso powder. Add the melted chocolate and Nutella, beat until smooth. Last, add the remaining 2 cups of confectioner's sugar and beat on medium speed until everything is combined. Place plastic wrap on top of the mixture and put in to the refrigerator to set for about 2 hours.

Once the truffles have set, use a melon baller to scoop the mixture and shape into balls. Coat a third of the recipe in the chopped walnuts, a third in the confectioner's sugar, and a third in the cocoa powder. Store in the refrigerator for up to a week.

Recipe adapted from Friend Tiffanie by me!

Nutella brownies

Let's face it I'm obsessed with brownies. And these ones are up there with the best I've ever had. Better than my Plumb good brownies. Yup, better. They've got a crispy crunchy top and are super gooey inside. I hadn't previously been a fan of crispy tops, but I think I've been turned. I would go as far to say that they are even better on the second day! Really I just plan on using this brownie batter base for everything in the future, and substituting nutella for swirls of peanut butter, cream cheese, you name it. My one mistake was that I only made a half batch. Don't do it, you'll be disappointed. If anything make a double batch. Or triple...

For the brownies:

4 squares Bakers unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour

For the swirl:

1/2 cup Nutella

Heat oven to 350°F.

Line 13x9-inch pan with parchment paper, with ends of parchment paper extending over sides. Spray with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Pour into prepared pan.

Spoon tablespoon-sized dollops of Nutella over the brownie batter. Using a knife, swirl the Nutella around until it is just incorporated.

Bake 30 to 35 minutes, or untila knife inserted in center comes out clean. Cool completely. Use parchment paper handles to remove brownies from pan before cutting to serve.

Recipe inspired by Baker's Brownies