Nutella Sandwich Cookies

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Many months ago, I purchased the double value pack of Nutella from Costco. In others words, that’s a ton of Nutella. Though I love Nutella (its delicious on toast, waffles, by the spoonful…), the double value pack has proved to be more Nutella than this Nutella-lover can handle. I’ve tried a bunch of Nutella recipes (seen here and here) to use up my two jars of Nutella before their expiration date and, naturally, when I stumbled upon this Nutella Sandwich Cookies recipe, I had to try it. The cookie is pretty standard and since it doesn’t require any unusual ingredients, it can easily be made on a whim. They’re a quick cookie to whip up when you’re craving something sweet!

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Raspberry Ice Cream!

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I was first drawn to this raspberry ice cream recipe because of its gorgeously pink and red speckled color. That, and this increasingly hot weather makes it necessary to have at least one carton of ice cream stocked in the fridge, right?! Two cartons of fresh raspberries, one bowl of whipped cream, vanilla, sugar, milk, some intense math calculations (converting metrics to US measurements!), and six hours of stirring (and hoping it would turn out alright), I had my very own raspberry ice cream. Just the fact that it actually looks like ice cream makes me happy, but, most importantly, it tastes like ice cream and is delicious! I can’t help but sneak spoonfuls of it throughout the day!

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Petite Nutella Pochettes

image I baked these Petite Nutella Pochettes for three reasons: 1) to satisfy my craving for Nutella, 2) to use up my leftover carton of cream cheese (I can never finish one of those), and 3) to make the apartment all warm and toasty during last week’s unpredictably rainy Friday night (Friday nights are usually more exciting than this, I promise). These cookies are incredibly flaky, buttery, and when mixed all together with the Nutella filling, are an absolute treat. It was also fun to put together each little pouch and I ended up filling a few with jam too! The only downside of the original recipe is how greasy the outer cookie is, but I solved that by adding a lot of extra flour into the mix during my second batch (They were so delicious that we made another batch last night!).

Below is my adapted version of these really, really simple-to-make Petite Nutella Pochettes. In addition to adding extra flour, I quartered the original recipe because two people can only eat so many sweets…

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Mini Cosmetics Bag

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As promised, here is the result of my new fabrics – a mini cosmetic bag! Not only was I excited to actually make something out of my new fabrics, this project also gave me a chance to practice sewing with zippers (something I’ve never done before). I followed this tutorial, but made mine a bit smaller and more rectangular, rather than square shaped. It is always amazing to see how all the pieces (somehow) come together as you sew. Most importantly, I love the end product and think its completely adorable! That, and it was relaxing to be able to start my crazy, monster of a week with a little creativity.

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Homemade Thin Mints

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Whenever Girl Scout cookie season comes along, I find myself searching for cookie stands in front of the local grocery stores in hopes of picking up a box of my favorite Girl Scout cookie, Thin Mints. Although there was a point in my childhood that I wished I had one of those green, patch-filled vests, I never was  Girl Scout but have always loved their cookies! So, when I saw a recipe for homemade Thin Mints over at Cupcakes and Cashmere (via Baking Bites), I immediately knew I’d have to try it out. The entire process of slicing, baking, and dipping the cookie crisps into melted chocolate was extremely relaxing and perfect for one of those dreary Sunday afternoons.

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image{Before dipping the crisps into chocolate}

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While there are slight differences between the store-bought and homemade version, nothing beats an apartment filled with the scent of peppermint and chocolate (and a freezer of four dozen thin mints….)!

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image{After cooling in the refrigerator over night}

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Chocolate Nutella Alfajores

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When I saw these Chocolate Nutella Alfajores at 6 Bittersweet, I knew they would be the perfect Valentine’s Day treat. Sandwiched together by a generous helping of Nutella, these cookies are crisp, moist, and absolutely delicious. The light cocoa flavor of the cookie pairs perfectly with the rich, creamy texture of the Nutella. When cut-out with a heart-shaped cookie cutter, they are pretty festive as well.

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These cookies also gave me yet another opportunity to whip out my “Message in a Cookie” cutters that have now become one of my favorite baking accessories. This time around, I stamped my cookies with lovely sayings like “You’re the PB [peanut butter] to my J [jelly],” “Be Mine Valentine",” “Oh La La,” and the ever so classy “Je T’aime” (everything in French sounds classy, right?). 

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The best part (besides the eating part) was constructing the alfajores by gluing two cookies together with a bit of Nutella and adorning the sides with crushed almonds to add extra crunch. Since the boyfriend loves rainbow sprinkles, I also covered the sides of a few cookies with a generous amount of sprinkles.

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To make your own Chocolate Nutella Alfajores, find the recipe here.

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