This link has 3 pages worth of recipes. I bought some to make hazelnut truffles that had nutella in it. I haven't made them but it sounded so good. Also you might want to try the Food Network under Giada. She loves the stuff.

Good luck,
Heidi

Here is a link that might be useful: Nutella Recipes

I use it to top my cheese cake and then I used crushed hazelnut around the edges

I made chocolate hazelnut spiral cookies (Land O'Lakes recipe) and liked them.

Here is a link that might be useful: Chocolate hazelnut spirals

I know someone who puts it in crepes. I must confess, I've never tasted Nutella. Should I?

Nutella is yummy stuff! I bought it especially to make the cookies. After I made the cookies, I ate a spoonful of it. Wonderful. I've been eating a spoonful almost everyday since.

Here's one of my original recipes I created when I made gluten-free cookies for a local mill that mills white sorghum flour. I haven't tried it with other types of flour. It's a light and crispy cookie - a family favorite now. -Grainlady

Nutella White Sorghum Flour Cookies

1/2 c. Nutella Chocolate Hazelnut Spread
1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1 egg
1/2 c. white sorghum flour
1/2 c. dried potato flakes
1/4 c. flaxmeal
1/2 T. cornstarch
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 325°F. Line cookie sheets with parchment paper.

In a large bowl, beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed.

In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix, by hand, only until ingredients are incorporated.

Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets.

Bake about 12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes then remove to a wire rack to completely cool.

Makes 65, 2-1/2 to 3 inch cookies.

Many thanks for the suggestions, the links, and the recipe. The spiral cookies look wonderful. I think I will definately try those and check out the other websites, too.

Grainlady, unusual recipe. White sorghum flour sounds pretty specialized. If I can't find it do you think bread flour or cake flour would be better to try?

I'm thinking what would be good would be some sugar cookie dough that you would use to make jam thumbprints, but filling it with nutella as well.

As for me, I never allow myself to buy a jar, because I will eat the whole thing straight up, dipping my finger in the jar every time I walk through the kitchen!

Nutella is my favourite filling for danish pastry and filled croissants! I know those items are generally regarded as breakfast, but trust me, filled with Nutella, they are most definitely dessert-worthy!