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Nutcase Recipes
Here are some super yummy recipes from the Butterfly Bakery of Vermont that use our nummy Nutcase Chocolate Spread. Bake away and let us know how everything turns out!
Nutcase Rugelach
1 cup room temp butter
1 1/3 cups cottage cheese
1/3 cups maple syrup
2 cups all-purpose flour
1/2 tsp salt
1 jar Nutcase Chocolate Spread
1) Cream together the butter, cottage cheese and maple syrup. Add the flour and salt and mix until just combined.
2) Tightly cover the mixture and refrigerate for 2 hours or overnight.
3) Preheat your oven to 350° F.
4) Divide the dough into 4 equal pieces and on a floured surface roll each ball into a large circle, about 1/4 inch thick.
5) Spread the Nutcase Chocolate Spread over each circle. Cut the circles into 8 wedges each (like a pizza). Roll up each wedge from the outside toward the center and place on an ungreased or parchment paper lined cookie sheet.
6) Bake about 25 minutes until pastries are golden brown. Let cool before eating. Enjoy!
Makes 32 pastries
Nutcase S’mores
4 large marshmallows
4 graham crackers, broken in half
2 oz Nutcase Chocolate Spread
1) Spread the Nutcase Chocolate over half the crackers
2) Skewer the marshmallows and toast over a flame until desired doneness.
3) Using a fork push a marshmallow onto each chocolate spread cracker. Top with a spare cracker and enjoy!
Make 4 servings
Nutcase French Toast
2 eggs
1/2 cup milk
1 tsp cinnamon
4 thin slices of your favorite bread (we like sourdough)
1.5 oz Nutcase Chocolate Spread
1) Beat the eggs, milk and cinnamon together in a medium bowl.
2) Spread the Nutcase Chocolate Spread on two slices of bread and top with the remaining bread.
3) Heat a lightly oiled pan over medium-high heat.
4) Soak each chocolate sandwich in the egg mixture, making sure to coat thoroughly
5) Cook each sandwich in the heated pan until both sides are golden. Top with Vermont maple syrup, if you’d like!
Makes 2 servings
Nutcase Rice Pudding
1 tbs butter
1 cup Arborio rice
3 cups milk
1 tsp vanilla
2 cups water
1/4 cup agave nectar
1/2 cup Nutcase Chocolate Spread
1) Melt butter over medium heat in a medium saucepan. Add rice and stir to coat with butter.
2) Add about 1/2 cup milk and vanilla to the rice and stir constantly until the liquid is mostly absorbed. Add another cup of milk and stir constantly until most of the liquid is absorb. Repeat with the rest of the milk and water until the rice is tender and creamy (about 30 minutes).
3) Remove the rice pudding from the heat and mix in the agave nectar and Nutcase Chocolate Spread. Enjoy warm or chilled.
Make 4-6 servings
Nutcase Chocolate Chip Macaroons
3 cups unsweetened shredded coconut
3 egg whites
1/2 cup agave nectar
1/2 cup Nutcase Chocolate Spread
1/2 cup almond, cashew, or peanut butter
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1) Preheat your oven to 325° F
2) Mix all the ingredients together in a medium bowl
3) Scoop 1 inch rounds onto a grease cookie sheet, about 2 inches apart.
4) Bake for about 20 minutes at 325° F or until the macaroons have firmed up in the center. Let cool and enjoy!
Make 20 large macaroons
Nutcase Rugelach
1 cup room temp butter
1 1/3 cups cottage cheese
1/3 cups maple syrup
2 cups all-purpose flour
1/2 tsp salt
1 jar Nutcase Chocolate Spread
1) Cream together the butter, cottage cheese and maple syrup. Add the flour and salt and mix until just combined.
2) Tightly cover the mixture and refrigerate for 2 hours or overnight.
3) Preheat your oven to 350° F.
4) Divide the dough into 4 equal pieces and on a floured surface roll each ball into a large circle, about 1/4 inch thick.
5) Spread the Nutcase Chocolate Spread over each circle. Cut the circles into 8 wedges each (like a pizza). Roll up each wedge from the outside toward the center and place on an ungreased or parchment paper lined cookie sheet.
6) Bake about 25 minutes until pastries are golden brown. Let cool before eating. Enjoy!
Makes 32 pastries
Nutcase S’mores
4 large marshmallows
4 graham crackers, broken in half
2 oz Nutcase Chocolate Spread
1) Spread the Nutcase Chocolate over half the crackers
2) Skewer the marshmallows and toast over a flame until desired doneness.
3) Using a fork push a marshmallow onto each chocolate spread cracker. Top with a spare cracker and enjoy!
Make 4 servings
Nutcase French Toast
2 eggs
1/2 cup milk
1 tsp cinnamon
4 thin slices of your favorite bread (we like sourdough)
1.5 oz Nutcase Chocolate Spread
1) Beat the eggs, milk and cinnamon together in a medium bowl.
2) Spread the Nutcase Chocolate Spread on two slices of bread and top with the remaining bread.
3) Heat a lightly oiled pan over medium-high heat.
4) Soak each chocolate sandwich in the egg mixture, making sure to coat thoroughly
5) Cook each sandwich in the heated pan until both sides are golden. Top with Vermont maple syrup, if you’d like!
Makes 2 servings
Nutcase Rice Pudding
1 tbs butter
1 cup Arborio rice
3 cups milk
1 tsp vanilla
2 cups water
1/4 cup agave nectar
1/2 cup Nutcase Chocolate Spread
1) Melt butter over medium heat in a medium saucepan. Add rice and stir to coat with butter.
2) Add about 1/2 cup milk and vanilla to the rice and stir constantly until the liquid is mostly absorbed. Add another cup of milk and stir constantly until most of the liquid is absorb. Repeat with the rest of the milk and water until the rice is tender and creamy (about 30 minutes).
3) Remove the rice pudding from the heat and mix in the agave nectar and Nutcase Chocolate Spread. Enjoy warm or chilled.
Make 4-6 servings
Nutcase Chocolate Chip Macaroons
3 cups unsweetened shredded coconut
3 egg whites
1/2 cup agave nectar
1/2 cup Nutcase Chocolate Spread
1/2 cup almond, cashew, or peanut butter
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1) Preheat your oven to 325° F
2) Mix all the ingredients together in a medium bowl
3) Scoop 1 inch rounds onto a grease cookie sheet, about 2 inches apart.
4) Bake for about 20 minutes at 325° F or until the macaroons have firmed up in the center. Let cool and enjoy!
Make 20 large macaroons