Hey, hi, it’s Tuesday and I’m just poppin’ in real quick:

It’s World Nutella Day!

Last year was a sad excuse for a World Nutella Day celebration. Don’t get me wrong, it was delicious and quite innovative considering I was without a kitchen, however this February 5th was bound to be different.

Breakfast: my Daily Cup filled with creamy whipped oats with a Nutella-swirl and sliced banana. SOO good.

I stepped away for a hot minute to peel an orange and a film formed over my oats. It was like chocolate pudding skin but better because it’s oatmeal. Duh.

Snack: an apple and 2 carrots with Nutella milk.

Dinner: diverged from the Nutella-theme but was delicious nonetheless. It was a dinner of stewed coconut lentils. (Recipe to come. Warning.)

Dessert: not feeling any of the recipes I’ve been searching the internet for. Wait a minute, recipes? You don’t need those to make something delicious.

For this recipe creation, I consulted my mastermind awesome baker chef friend, Jonathaaaan!

And so, a Skype-baking session we had.

After a quick collaboration (“chocolate, orange, ricotta baked into a pie crust turnover?” “hmm the ricotta might get weird.” “true, maybe just orange and Nutella then?” “let’s doooo it”) we came to a decision. Orange-scented Nutella turnovers we made and orange-scented Nutella turnovers we did eat. Separately but together, we ate our freshly baked turnovers. Gosh, I do love that kid.

Did you make anything for World Nutella Day?

Do you have a friend you wholeheartedly love?

Orange-scented Nutella empanadas 
recipe yield: 2 dozen empanadas

Make 1/2 a recipe of pie crust from Alice Waters’ cookbook.

Mix together

1/2 cup Nutella
zest of 2 smell oranges

Roll the dough out to 1/8-inch and cut out with a round biscuit cutter. Fill the center of each with about a teaspoon of the Nutella mixture. Close into half circles and crimp with a fork – each time you make a crimp, dip the fork in water to help keep the dough from separating. Sprinkle each generously with

cinnamon sugar

Place on a cookie sheet and bake@350F for 12-15 minutes or until golden brown. Enjoy with a glass of cold milk! Yum!