Dearborn Heights Libraries

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Recipe of the Month

John F. Kennedy, Jr. Library: Recipe of the Month

Chocolate Strawberry Nutella Cake
PREP TIME: 20 Minutes COOK TIME: 18 Minutes SERVINGS: 12 Servings

2 sticks Butter
4 Tablespoons (heaping) Cocoa Powder
1 cup Boiling Water
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1-1/2 cup Nutella

2 pints Strawberries, Hulled And Sliced
1/4 cup Sugar
1 teaspoon

2 cups Heavy Cream
1/2 cup Powdered Sugar Vanilla

Preheat the oven to 350° F. Line 2 round baking pans with parchment, then spray the parchment with baking spray. In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside. In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside. In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined. Pour the batter into the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and set them aside to cool completely. Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice. Whip the cream with the powdered sugar. To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife! Note: Don't assemble more than an hour before serving.

Nutella Krispie Treats

PREP TIME: 3 Minutes COOK TIME: 7 Minutes SERVINGS: 12 Servings RECIPE

6 Tablespoons Salted Butter
10 ounces, weight Large Marshmallows
1/8 teaspoon Salt
1/3 cup Nutella
6 cups Rice Krispies
1-1/2 cup Miniature Marshmallows
1 cup Pecans, Finely Chopped
5 ounces, weight Semi-Sweet Chocolate Melted

Melt 4 tablespoons in a large saucepan over medium-low heat. Add marshmallows and salt and stir until melted. Halfway through the melting process, add Nutella. When Nutella and marshmallows are melted, add additional two tablespoons of butter and stir until smooth. Meanwhile, melt semi-sweet chocolate over a double boiler until smooth. Remove from heat and let it cool quite a bit. Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it's almost all combined, add mini-marshmallows to the bowl, then continue folding until everything's combined. Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half the pecans. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half on top. Allow to set, then cut into squares.