Chocolate Nutella Cookies

1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts

  • Preheat oven to 350F.
  • Cream butter in an electric mixer for 3 minutes until light and fluffy.
  • Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
  • Add the eggs, one at a time, beating for 30 seconds between each.
  • Add the vanilla and mix for 10 seconds.
  • Sift together the flour, cocoa, salt, and baking soda.
  • Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.
  • Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
  • Spoon tablespoon-sized drops of cough onto parchment paper lined cookie sheets.
  • Bake at 350F for 10-12 minutes.
  • Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.



Crustless Spinach Quiche

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F.
Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat.
Add onions and cook, stirring occasionally, until onions are soft.
Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper.
Add spinach mixture and stir to blend.
Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes.
Let cool for 10 minutes before serving.