- This topic has 13 replies, 1 voice, and was last updated 15 years, 4 months ago by .
-
Posts
-
Finally read the FOOD section today. Here’s my first contribution:
I made these (for the first time) a little while ago and want to eat the whole batch–they are SOOOOO GOOOOD!!! *munch, munch, munch*
1 Cup Nutella
1 Cup Sugar
1 EggThat’s it!! Mix all three together, drop by rounded (heaping) teaspoon (or use a small cookie scoop) onto a lined cookie sheet. Press each down slightly, then bake at 350 degrees F for about 8 minutes for chewy, or 10 minutes for crispy. *munch, munch, munch*
They will spread out quite a bit, so leave room between them. Once done, let them rest for about 2-3 minutes before removing to a rack to cool. (unless you’re like me and can’t wait that long before scarfing them… 😈 ) I only got 18 in this batch because I used a scoop. *munch, munch, munch*
The only thing I don’t like is that they are VERY FRAGILE, and will break easily. *crumbs on the keyboard*
I can’t do anything with regular wheat flour (gluten allergy, among countless others) so these are a great way to get real cookies for a change. Also, Nutella no longer has peanut oil in it, so I’m good to go there, too. *munch, munch, munch*
Think I will use them to make sundaes and might try baking them as a pie crust… 8) I think the dough will do well in the fridge, and I might try freezing it, as well. *munch, munch, munch*
These are so easy, anybody can make them! Let me know what you think! *munch, munch, munch*
Enjoy!
Ok, that one tops it on the decadent scale! I love Nutella. I’m an addict. I am so gonna try this one!
Read my books! Volume 1 and 2 of A Dragon Medley are available now.
http://www.sarahjestin.com/mybooks.htm
I host the feedback lists, which are maintained by drag0nfeathers.
http://www.sarahjestin.com/feedbacklists.htmGood thing I read this before I left to get groceries 😆 Guess whats added to my list! 😆 Oh and extra milk to wash down all that munchiness.
Clicky please
* 
+ 
*Dragon87 wrote:Nutella has lots of sugar in it, doesn’t it? 🙁
20 grams of sugars per 2 Tablespoons.
I’d double-check the label. The website still shows the old packaging with peanut oils… The jars I’ve gotten show no peanut oils at all. The only reason I’ve been getting it lately is because they changed the ingredients (think I might have to contact them directly to confirm 😯 )
The cookies definitely have tons of sugar in them. I don’t know if you could use a substitute or not.
My sister-in-law is diabetic, so I doubt she could handle these safely… 🙁
I tried the cookies straight out of the oven, with double vanilla ice cream and a little bit of whipped cream–yummy! 😀
These are my current favorites…
Oh, Dragon87–please don’t make yourself sick! That would be very bad…
You can make these with peanut butter, or any other nut-butter (almond butter, cashew butter, etc.), and they might not have quite as much sugar.
My sister-in-law has both types of diabetes, and she cheats way too much. She takes shots to increase AND decrease her insulin levels every day… 😯
Don’t worry, I only ate one. And I tried making them with Splenda (by the way… that failed… all I tasted was Splenda).
I was joking about eating 5. One I can handle. 5 over 5 days I could probably handle (but I don’t like that much sweet stuff anyway… I like the thought of it, but when I get to it… it’s like… meh). But 5 at once would have been pushing it before I actually became diabetic… 😆 Didn’t mean to worry you 🙁 now I feel bad.
Dragon87 wrote:Didn’t mean to worry you 🙁 now I feel bad.
Nah–don’t feel bad–I’m glad you were just kidding (thought you were, but don’t really know you well enough to judge that)!
The sis-in-law will go overboard, and has scared us pretty badly several times…
For those who are diabetic, try this. Go to http://www.perfectlysweet.com/NSA-BELGIAN-HAZELNUT-CHOCOLATE-SPREAD-_p_1469.html where you will find NSA Hazelnut spread (Just like Nutella!).
1 cup of NSA Hazelnut spread
1 cup of Splenda
1 eggHope that helps!
- You must be logged in to reply to this topic.
