Nutella goes with everything.

Bear with me as I figure this whole blog thing out.. I have a backlog of posts just itching to make the jump from my hard drive to the net.

When I discovered Nutella I was high school sophomore in French class. (French class also taught me that chevre, or goat cheese, was the savory gift from the gods. I think I retained more food interests than language from that class.) Since then I have tried to incorporate it into as many dishes as possible.

Since this is my first post, we'll keep it simple. I present to you- Nutella biscuits.

Of course it wasn't a new jar - I TOLD you, I use it on everything.  So here is what you need :
Nutella
Can o' flaky layer biscuits (or "Whoppin' biscuits" as my sister used to call them, because you "whop" the seam on the counter to open them)
Non-stick spray

So here is where it gets (not-so-very) complicated. You know how you get frustrated when trying to remove those darn flaky layers biscuits from the can and they don't come out in the appropriate portion sizes because the "layers" split in the middle? Well, let 'em. Put the first half of that finicky biscuit into your palm, drop a tablespoon of Nutella in the middle, and slap the other half of the biscuit on top, pinching the edges together. Easy-peasy!
Each lovely Nutella-dough nugget gets its own pre-sprayed cup in your muffin tin.

Bake according to the "whoppin' biscuit can" directions and these tasty buggers will be ready in no time. The plan was to get a picture of a biscuit cut open with the hazelnut lava oozing out, but the boys grew impatient and snarfed them up.


Always grateful-
Katie