Peanut Butter and Nutella Oreo Stuffed Cookies

There's really nothing terribly exciting about these cookies except for the fact that a) they're 2 of the yummiest things together and b) I made them Gluten and dairy free! Obviously you should probably use regular double stuffed oreo's and I would suggest using a little less cookie dough around them.

With gluten free oreo's, they don't have tons of filling, so they don't look quite as lucious, but regardless...these are gooooood! I made some peanut butter, and then when I ran out of PB cookie dough I made another batch with Nutella! I must say, the Nutella ones were my favorite!

I had mine in a big bowl with ice cream, whipped cream, hot fudge sauce, sprinkles and those super awesome PB m&m's! AMEN!

Peanut Butter and Nutella Oreo Stuffed Cookies
Pre-heat oven to 350

1 Cup Peanut Butter (or Nutella)
1 Cup of Sugar
1 Egg
1/4 tsp. salt
1 tsp. baking soda

Mix everything together very well.
Roll 2, 1" sized balls.
Squish on either side of an oreo and cover completely with the dough.

Place on a lightly greased pan, and bake for 8-9 minutes.

Let cool for 3 minutes then transfer to cooling rack.

That is all!

Enjoy!

Nutella Fudge Rice Krispies

I've never been a rice krispies treats person.


I mean, let's face it....they're boring.




Yes.


Plain Rice Krispy treats are- but Nutella rice Krispies........and Nutella Rice Krispies Treats with a Nutella Fudge Frosting. YIKES. Anything BUT boring. And waist line friendly. Sorry....


Actually I'm not.


Just cut them small...and they're pretty rich, so one or two should satisfy your sweet tooth. For a few minutes at least. 

These babies are so easy to throw together, it's frightening...but perfect if you need a last minute desserts or snack to bring somewhere, especially If you want to hear everyone sing your praises.




Nutella Fudge Rice Krispies


5-6 Cups Rice Krispies Cereal
1 (10.5 oz) Bag mini marshmallows
1/4 Cup Butter
1 Cup Nutella


In a large saucepan over medium low, melt together the marshmallows and butter, stirring until melted together and smooth. Stir in Nutella until well combined.
Pour Rice Krispies into mixture and stir until completely covered and combined.
Press into lightly greased pan. You can use pretty much whatever size you want, depending on how tall you want your Krispies. I halved this recipe and used an 8x8 pan, and they were the perfect height I thought...so maybe a 9 x 13" pan for the whole recipe?
Firmly press mixture into pan.
Stick in the fridge


For fudge frosting:


1 1/2 Cups milk, or semi sweet chocolate chips
1 Cup Nutella
1 Tbsp. shortening


Combine all ingredients in a saucepan over medium low heat, stirring until smooth.
Be careful to not over heat and seize the chocolate!
Spread over your Krispie treats.
Stick it back in the fridge to set up, about an hour.
Cut into desired sizes and watch disappear!

Enjoy and Happy Friday!!!

Nutella Cookie Pie

I need to share this yummy little recipe real quick.


I'm on a Nutella and PB kick these days. Don't judge. 


This is also Gluten AND dairy free! I made it for after church fellowship time today and it was gone faster than I could say Nutella Cookie Pie. And it was loved by non gf/df folk. Success!


But, aside from the fact it is super good- It's even more super easy to make. 

Nutella Cookie Pie

Pre-heat oven to 350

For the Cookie:

1 Cup Nutella

1 Cup Sugar

1 Egg

Topping:

3/4-1 Cup Smooth Peanut Butter 

7 oz. Jar Fluff

2 Cups Powdered Sugar

1/4 Cup Non-Hydrogenated Shortening

1/2 tsp. vanilla

Mix cookie part together very well, by hand or in mixer.

Spread into a greased pie plate.

Bake on 350 for 20-25 minutes.

When pie is mostly cooled, spread PB on top, evenly.

In a mixer, beat fluff, shortening and vanilla together very well, till fluffy. 

On low, mix in powdered sugar . Beat on high when combined, and miux very well. 

If mixture is too thick and difficult to mix, add in a little milk, 1 Tbsp at a time until it reaches desired consistency.

I did a little swirl on mine, but I would recommend covering the whole top withe frosting.

If you do just want the swirl, fill a ziploc bag with frosting, and cut off a little from the corner and slowly go around the pie.

Fluffernutter Nutella Filled Cupcakes

I think its a command, that when you grow up, you have to eat peanut butter and jelly, or peanut butter and fluff sandwiches for lunch every day.

At least in my house growing up it was/we did.

Every day. 

And we somehow never got sick of it? And then nutella was invented- well, it probably was invented a long time before we had it in our house, but we were food-sheltered children growing up. My mom was a health nut....I mean nut in the best sense of course.

So then the lunches became peanut butter, nutella AND fluff sandwiches. Gourmet, much?

I have strong, passionate feelings for Nutella- It's like creamy gold.

If it was appropriate for adults to do such a thing, I would eat it right out of the jar.

Oh, right. I already do that. Last night as a matter of fact.

These cupcakes are a magical marriage of PB, Fluff and Nutella, all in one, adorable, delicious little cupcake. These little cupcakes are packed with yummy-ness. And they are Husband approved.

Fluffernutter Nutella Filled Cupcakes

Makes around 48 mini cupcakes- or 12 regular sized. But Mini is best :)

Pre- heat oven to 350.

For the cupcake:

1 cup flour

1 1/2 tsp. baking powder

pinch of salt

1/2 cup sugar

1/2 cup packed brown sugar

1/4 cup (1/2 stick) butter, softened

1/2 cup smooth peanut butter

1 egg

1 tsp. vanilla

2/3 cup milk

Filling:

1 Cup Nutella

Frosting:

2 Cups Fluff

1/4 Cup Shortening

1 Cup powdered sugar

1 Tsp. Vanilla

(I didn't Actually measure the frosting...so these are approximate guesses.Sorry! It's not rocket science though- so you should be fine)

Line mini muffin pan with liners.

Mix together flour, baking powder and salt.

In the large bowl of an electric mixer, mix both sugars together, then beat in butter and peanut butter until smooth.

Add in the egg and vanilla- mix until well beaten and fluffy.

Alternately add the flour mixture and milk to the creamed sugar/butter/PB mixture.

Beat until smooth.

Divide batter between liners, filling 3/4's of the way.

Bake 12-14 minutes for the mini's and 20-22 minutes for regular sized cupcakes, or until cupcakes spring back when you touch them.

Let them cool on a wire rack.

Mean while, make your frosting.

Combine all ingredients, and beat, beat, beat, for a minute or two- until its light and fluffy, but thick.

If it's too thick, add a teaspoon of milk at a time til it's at the desired consistency.

If it's too thin, add more powdered sugar.

Once cupcakes are cooled, take out a pinky size amount from the top middle of your cupcake with a knife.

Fill a plastic ziplock bag with nutella, snip off the corner a little and fill the middle of each cupcake. 

Fill another ziplock bag no more than 1/2 way with frosting, snip off the corner, and frost the top of your cupcake, making a little swirly design to be all fancy.

If you want, and are feeling extra creative, do a nutella swirl around your frosting swirl.

There is never such a thing as too much Nutella.