Makes 2 cups.

Note: Adapted from Leite’s Culinaria.

• 12 oz. milk chocolate, chopped

• 1 c. peeled, toasted hazelnuts (see tip at right)

• 2 tbsp. mild vegetable oil, such as canola

• 3 tbsp. powdered sugar

• 1 tbsp. unsweetened cocoa powder

• 1/2 tsp. vanilla extract

• 3/4 tsp. salt


Place chocolate in a small glass or metal bowl. Set bowl over a saucepan of gently simmering water to melt, or melt in the microwave. Stir until smooth. Let cool completely.

Grind toasted hazelnuts in a food processor until they form a paste. Add oil, sugar, cocoa powder, vanilla and salt. Continue processing until the mixture is as smooth as possible or as smooth as you like. Add melted chocolate, blend well. If you like a smoother spread, strain the mixture using a fine mesh strainer or sieve to remove any chucks of hazelnuts that remain.

Scrape spread into a jar or other resealable container and let it cool to room temperature. The spread will keep for up to 2 weeks.

Nutrition information per 1 tablespoon:

Calories 94 Fat 7 g Sodium 64 mg

Carbohydrates 8 g Saturated fat 2 g Calcium 27 mg

Protein 1 g Cholesterol 2 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ other carb, 1½ fat.



Makes 6 to 8.

Note: From “Baked Explorations,” by Matt Lewis and Renato Poliafito.

• 2 c. unbleached all-purpose flour

• 1/4 c. sugar

• 1/4 c. dark unsweetened cocoa powder

• 1 tbsp. baking powder

• 1/2 tsp. salt

• 6 tbsp. cold unsalted butter, cut into chunks

• 1 egg

• 1/2 c. heavy cream

• 3/4 c. (2.25-oz.) toasted hazelnuts, coarsely chopped (see tip above)

• 1/2 c. Nutella, divided





Preheat oven to 375 degrees and place the rack in the center. Line a baking sheet with parchment paper.

Whisk flour, sugar, cocoa powder, baking powder and salt in a large bowl, until combined. Add butter. Use fingertips or a biscuit cutter to rub it into the flour until the butter is pea-size and mixture is coarse.

Whisk together egg and cream in a separate bowl. Slowly pour wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead dough with your hands. Add toasted hazelnuts and knead gently to incorporate. Flatten the dough into a rectangle approximately 6 by 12 inches (it does not need to be precise) and spread 1/4 cup Nutella on top in a crisscross pattern. Roll up the dough to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.

Cut dough into 6 or 8 wedges and place them on a prepared baking sheet. Bake scones for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.

Transfer scones to a wire rack to cool completely. Place the baking sheet with parchment still on it underneath the rack.

Heat 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.

Nutrition information per each of 8:

Calories 425 Fat 25 g Sodium 350 mg

Carbohydrates 45 g Saturated fat 10 g Calcium 155 mg

Protein 7 g Cholesterol 63 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 5 fat.




Serves 12 to 15.

Note: Adapted from Alison Robicelli of Robicelli’s bakery in New York City. If you have the time and feel inspired to make a more authentic version of Robicelli’s, use homemade lasagna noodles and marshmallows. To see a video on how to make marshmallows, go to therecipe.nandoweb.net/how-to-cook.

• 2 sticks (16 tbsp.) unsalted butter, divided

• 1 box lasagna noodles

• 2 c. toasted hazelnuts (see tip above)

• Sea salt


• 2 (16-oz.) containers ricotta cheese

• 1/2 c. powdered sugar

• 1 1/4 c. heavy cream, divided

• 1 c. Nutella

• 1 (10-oz.) bag of marshmallows


Melt 1 1/2 sticks butter in a small skillet over medium heat for 3 to 5 minutes, until the fat solids turn brown and the butter smells nutty. Watch carefully so it does not burn. Set aside.

Cook pasta, per package directions. Once cooked and drained, return to pot and toss with browned butter.

Melt 4 tablespoons butter in a small skillet over medium heat and then add hazelnuts. Cook for 2 to 3 minutes. Remove from heat and sprinkle with sea salt. Place in bowl. Set aside.

Preheat oven to 350 degrees. Combine ricotta cheese and powdered sugar in a medium bowl. Whip 3/4 cup heavy cream until fairly stiff in a bowl with handheld mixer or in the bowl of a standing mixer. Fold whipped cream into ricotta. Set aside.

To make Nutella ganache: Bring 1/2 cup heavy cream in a small pot to a simmer over medium heat. Pour over Nutella in a small bowl and stir to fully incorporate. Set aside.

Assemble lasagna in a 9- by 13-inch baking dish. Start with a bottom layer of noodles, spread a thin layer of ricotta, sprinkle with hazelnuts and drizzle with Nutella ganache. Repeat until down to last three noodles. Top with a layer of noodles. Cover with foil and bake for 30 minutes. Remove foil and let bake for another 15 minutes.

Remove lasagna from oven. Top with marshmallows evenly across the lasagna. Either use a creme brulee kitchen torch to brown the marshmallows or broil in the oven for 3 to 4 minutes. Either way, watch carefully so the marshmallows do not burn. Sprinkle with remaining hazelnuts and drizzle with ganache. Serve warm or cold.

Nutrition information per each of 15 servings:

Calories 680 Fat 41 g Sodium 225 mg

Carbohydrates 64 g Saturated fat 16 g Calcium 230 mg

Protein 16 g Cholesterol 73 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 bread/starch, 2 other carb, 1½ medium-fat meat, 6½ fat.