Best Giant Dinosaur Eggs Filled With Nutella Recipes

DINOSAUR EGGS

Steps:

• In a large bowl, dissolve gelatin in boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon. In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. , Pour into a 13-in. x 9-in. pan coated with cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter.

DINOSAUR EGG

Steps:

• For the chicken: Slide plenty of herbs under the chicken skin. Put garlic in the cavity, along with any remaining herbs. Rub the chicken with pepper and olive oil.
• For the "Play Doh" crust: Mix the flour, egg whites and salt well, then add enough water to make a dough.
• Roll out 1/4 the dough to make a base for the chicken to sit on. Cook's Note: If it rips, it's probably because it needs a little more flour. Set the dough base on a baking sheet. Lay the chicken on it. Roll out the remaining dough, drape it over the chicken, and seal, hermetically. Cook's Note: No holes or rips allowed, so, if you must, make patches out of excess dough, stick them on, and seal.
• Add a splash of water to an egg yolk and paint the pastry case all over.
• Bake for 1 1/2 hours at 325 degrees F/160 degrees C. Let the bird sit out of the oven 10 minutes before serving. Cut off the crust and discard it. Carve the meat and serve. You'll be amazed at how the herb taste will have penetrated the meat!

CHOCOLATE CHIP CRUMB CAKE

Steps:

• For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
• For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
• Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
• Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
• Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
• The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

GRILLED PINEAPPLE WITH NUTELLA

Steps:

• Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
• While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
• Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
• Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
• Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

TOASTED HAZELNUT FILLED DULCE DE LECHE COOKIES

Steps:

• Make the dulce de leche one day in advance: I like to put a small folded piece of kitchen towel on the bottom of a small, heavy-duty saucepan. Set the can directly on top and fill the saucepan with enough water to reach 2 to 3 inches over the can. Bring the pot to a full boil, then lower to a simmer. Cook for 3 to 4 hours, checking the water every 30 minutes. Don't let the water level get below the can or evaporate completely. You will destroy the pot and not have properly cooked dulce de leche. I like a darker, more caramelized cream, so I cook it for 4 hours (though 3 hours will work). Very carefully remove the hot can from the pot with tongs. Allow the can to cool for 24 hours at room temperature before opening. Store in the refrigerator for up to one week after opening.
• For the cookies: Preheat the oven to 350 degrees F. Spread the hazelnuts in a single layer on a sheet pan and bake until golden brown, 8 to 10 minutes. Let cool to room temperature. Put the hazelnuts, flour, salt, cinnamon and cloves in a food processor. Pulse 8 to 10 times until the hazelnuts are finely chopped. Remove the mixture from the processor and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until fluffy, about 2 minutes. Add the vanilla and maple extracts and the dry ingredients; mix until the dough comes together, 1 to 2 minutes. Divide the dough into two disks, flatten them, wrap in plastic and chill for 1 hour.
• Working with one disk of dough at a time, roll the dough between two sheets of parchment. Roll out to an 11- to- 12-inch round. The dough should be slightly thinner than 1/4 inch. Chill that piece and repeat with the second disk. Chill both rounds of dough until very firm (the freezer can help if time is important).
• Line two sheet pans with parchment; set aside. From one round of dough, cut out twenty-eight 2 1/2-inch cookies. I like to use a square cutter just to mix it up from the traditional round cookie. Cut out cookies from the second round of dough-these will become the tops of the cookies. You will need to cut out a small 1-inch round center hole from the second set of cookies, which will allow you to see the filling of the finished cookie. Bake the punched holes for snacking on.
• Once all the cookies are cut, arrange on the prepared pans and chill until cold or overnight.
• Preheat the oven to 350 degrees F. Bake the cookies until they're light golden brown, 16 to 18 minutes. Remove from the oven and let cool to room temperature.
• Top the bottom cookies with the dulce de leche or your favorite fruit jam or jelly. I love cranberry-orange jam. Sift confectioners' sugar on the cookie tops while on the sheet pan, then place on top of the filled bottom cookies; light press together.
• The filled cookies should be eaten the same day. Unfilled cookies will sit very well for 4 to 5 days wrapped airtight at room temperature.