Nutella?

[Abbey]

Ok..I have seen this in the stores for years..and managed to resist buying it (for fear that I would love it and consume far too much of it). However today, (with major PMS symptoms abounding) I could resist it no longer! IT IS SO YUMMY! But what do you do with it? Just put it on toast? Dip pretzels in it? Can the Nutella lovers out there please tell me your favorite way to eat it?

Thanks!

[Clover]

I resisted it for years too, helped by the fact that I thought it was a little pricy. Then one day I saw it on sale for only 99 cents, because it was one month from the sell-by date, so I bought one jar. YUMMY IS RIGHT! So far the only way I've eaten it is straight out of the jar with a spoon! I'm sure it would make a wonderful cake filling though.

[wallycat]

Another spoon user here :D

[Mlasley]

Cl had a triple hazlenut cheesecake recipe that used nutella and it is AMAZING!!!!

[MiMo]

I first learned how delicious Nutella was on a trip to Paris in 1994. They have vendors on the street corners there that make fresh crepes, spread Nutella on top of the hot crepe, sprinkle with sugar, then roll it up. YUM!!! Everytime I see Nutella I think of Paris. Definitely try it inside a crepe (or heck...eat it straight from the jar.) :D

[Canice]

I knew a woman in Rome who claimed no problem was so big it couldn't be ameliorated by a loaf of fresh bread and a jar of Nutella! We just tore off chunks of bread and spread it on. Here's a link to their Web site (check out the Nutella "hotdog" :p )
http://www.nutellausa.com

[Kayla]

I don't know if anything can top nutella right out of the jar... but I remember someone once posting they made smoothies with nutella?

It was something like 1/2 cup milk or so, a banana, and a tbs. each of pb and nutella... could give it a try!

...and I wrestled this up from an old thread on Mlasley's suggestions:

Triple Hazelnut Cheesecake

Cooking Light Magazine
May 2002
Page 129

Ingredients:

1/2 cup chopped hazelnuts, toasted and divided
1 tablespoon light brown sugar
15 chocolate wafers
1 tablespoon vegetable oil
Cooking spray
1 tablespoon instant coffee granules
1 tablespoon hot water
1 container (16-ounce) fat-free cottage cheese
1 block (8-ounce) fat-free cream cheese
3/4 cup unsweetened cocoa
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup hazelnut-chocolate spread (such as
Nutella)
2 tablespoons cornstarch
2 tablespoons Frangelico (hazelnut-flavored liqueur,
optional)
1/4 teaspoon salt
3 large eggs, lightly beaten

Directions.
Hazelnuts, hazelnut-chocolate spread, and fat-free cheeses make this dessert lower in saturated fat and higher
in heart-healthy monounsaturated fat than most cheesecakes. Look for hazelnut-chocolate spread near the
peanut butter in your supermarket.

1. Preheat oven to 325 degrees.

2. Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until
finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch
springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.

3. Combine instant coffee granules and 1 tablespoon hot water in a small bowl. Place cheeses in food processor;
process until smooth. Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well
blended. Add eggs; process until smooth. Pour mixture into pan.

4. Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325 degrees for 1
hour or until cheesecake center barely moves when pan is touched.

5. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at
least 8 hours. Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts. Yield: 12 servings.

And here is a link with a recipe using Nutella - it's a REAL winner! There have been SO many people, including myself, who have made them and fallen in love...

http://community.cookinglight.com/showthread.php?s=&threadid=34145&highlight=nutella

[valchemist]

These cookies are excellent!


* Exported from MasterCook *

Chocolate Chestnut Cookies

Recipe By : posted by gertdog
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- at room temperature
1 cup firmly packed dark brown sugar
2 large egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour -- plus 2 tablespoons
4 ounces bittersweet chocolate -- 1/3 cup, finely chopped
1/2 cup creme de marrons (sweetened chestnut
spread) or Nutella

1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until fluffy. Add egg yolks, vanilla, anda salt; beat until combined, scraping down sides of bowl as needed. Add flour and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)

2. Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.

3. Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days

Source:
"Martha Stewart Holiday Baking Magazine"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 132 Calories; 8g Fat (53.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

[yorkshirepud]

If you're feeling naughty, do as my husband does and make yourself a Reeses Pieces Sandwich! Take two pieces of bread, slather one with nutulla and one with peanut butter. Slap together and eat. It's VERY delicious! He hooked my mam on them when she visited a few XMAS's ago.

[yorkshirepud]

Mmm ... I just thougt of another one which I will have to try myself. Take two of your favourite cookes (I'm thinking oatmeal or gingersnaps), slather (Nutella is only good for slathering :D ) Nutella on one, top with other cookie and eat! :D

[stefania4]

Strawberries smeared with Nutella are heavenly!

Also, my parents insist that I ship them these cookies every Christmas -

Hazelnut Crinkle Cookies

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 11-ounce jar Nutella
1/4 cup shortening
1 1/3 cup sugar
1 tsp. vanilla
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
Finely chopped hazelnuts (2 cups)
Powdered sugar

Sift flour, baking powder, salt - set aside.

Combine nutella and shortening - beat. Add sugar, beat until fluffy. Add vanilla and eggs - beat til combined.

Alternately add flour mixture & milk. Stir in 1/2 cup chopped hazelnuts. Cover and chill.

Shape into 1 or 1 1/2 inch balls. Roll in finely chopped nuts, then roll in powdered sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees or until cracked and set.

[Valerie226]

a vote for the cheesecake. that is my all time favorite cheesecake. costco has nutella in giant jars two for ( trying to remember..) maybe $6.00? nutella on warm whole wheat toast is divine.

[claire797]

There are lots of recipes over on their website -- www.nutella.com.

So far, my favorite Nutella use has been in CL's Triple Hazelnut Cheesecake.

[KValley]

Originally posted by Canice
I knew a woman in Rome who claimed no problem was so big it couldn't be ameliorated by a loaf of fresh bread and a jar of Nutella! We just tore off chunks of bread and spread it on. Here's a link to their Web site (check out the Nutella "hotdog" :p )
http://www.nutellausa.com

Yes Yes Yes! Nutella spread thickly on freshly baked baguette or croissant- all soft and warm...even better dipped in steamed hazelnut-flavored milk...indecent, really. :p

[LHBryan]

I absolutely love nutella too! I discovered it while studying in France. We used to buy it and spread it on bagettes, croissants (basically any kind of French bread), madeleines, and fruit. Bananas and nutella go great together. I think French people mainly eat it on bread for breakfast. (At least that's how my friend's Parisian husband eats it!) Like MiMo, I discovered the crepe vendors in Paris and for a few months, I think I had a nutella crepe every day!:D The crepes vary a bit depending on the vendor, so we would scout them out to find the "perfect" crepe nutella! They also sell nutella banana crepes and those are wonderful too. Unfortunately, I don't eat very much of it now, mainly because it's expensive and secondly b/c my fiance is allergic to nuts so we don't keep many nut products in the house. Actually, who am I kidding--I just don't buy it b/c I have no willpower when it comes to the stuff and I know I'd eat it straight out of the jar in just one or two sittings! At a local gourmet store they sell individual sample packets (they're about 2 tbsp a packet), so I'll occasionally buy those to put in my lunch bag.
-Laura

[Abbey]

WOW! It's like I've stumbled into a whole new world...cheesecake, cookies, crepes...I think I will definitely have to make some kind of Nutella desert for Easter dinner. Thanks!!

Laura and MiMo,
How did I miss those crepes when I was in Paris? I think I consumed far too much wine while I was there...maybe I did have the crepes and don't remember? :o

[ellielk]

check out the Nutella "hotdog"


The first time I had Nutella was in Venice, Italy. It was served on the hotel's breakfast buffet. But, you may think the hot dog idea is funny; my ex-husband's family won't eat hot dogs if they don't have peanut butter spread on them.

[greysangel]

Pretzel dips
Strawberry dips
Banana Dips (oh so good ....or even better, a reeses sandwich with a sliced banana in there :D )

That triple hazelnut cheese cake rocks
I have also replaced some chocolate with nutella in brownie recipes with good success
Or if you like chocolate cream cheese frosting, use nutella instead of melting milk chocolate.

YUM YUM YUM

DH likes his on pancakes.

JeAnne

[slknight]

I haven't actually tried this recipe, but it sounds good.

Nutella Chocolate Chip Cookies (from Death is Semisweet by Lou Jane Temple)

1/2 cup butter, unsalted (1 stick)
1/2 cup brown sugar
1/2 cup Nutella
2 large eggs
1 vanilla bean, split lengthwise, pulp scraped out
2 1/3 cups flour
1 tsp baking soda
1 tsp salt
12 oz. bittersweet chocolate, chopped into fine pieces
1/2 cup chopped hazelnuts, if desired

Heat oven to 375 degrees.

With an electric mixer, or by hand if you're macho, cream the butter and sugar. Add the Nutella. Beat in the eggs and the vanilla pulp until well mixed.

In another bowl, sift together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture. Mix in the chocolate and nuts. The mixture is crumbly, but remember, you have lots of chocolate to bind it together in the baking process. Drop spoonfuls of dough on a baking sheet lined with parchment paper or sprayed with baking spray. Flatten the dough and bake until lightly browned, 9-12 minutes. Cool before removing the cookies from the baking sheet.

[Valerie226]

I am hoping Costco still has it. Costco jars are 26.5 oz each, and they are packaged two together..... ohhhhh that's alot of Nutella!! for only about $6.

[breadmama]

My German friend introduced Nutella to us by serving it with hot, steaming waffles! Ohhhhhh, so good and addictive! We were having a waffle party, and had two irons cooking at once. Her waffle iron was a 220 one, and with her adapter, it cranked out waffles in half the time of mine...all serving to enable us to really go overboard! What a great memory.

We also enjoy Nutella on spoons, bananas, pretzels, with pb on whole wheat bread, with strawberry jam on bread. I've never cooked with it, but now these recipes sound like fun ones to try.

[RunnerKim]

It's my absolute favorite thing to serve on a banana-whole wheat (yeast) bread toasted. Love this stuff! I didn't even think to look for it at CostCo - could be dangerous having that much around though. :eek:

Kim

[KLynn]

I love Nutella on graham crackers or vanilla wafers!

[amypris]

In Germany, many children like to eat Nutella at breakfast on their bread. Generally the bread is not the soft spongy stuff that you find in the States but nice and thick with substance to it. Yum!

[MiMo]

Originally posted by Abbey
WOW!
Laura and MiMo,
How did I miss those crepes when I was in Paris? I think I consumed far too much wine while I was there...maybe I did have the crepes and don't remember? :o

You would have definitely remembered eating one of those crepes no matter how much wine you drank. They are unforgetably delicious. :D

Actually, I would have missed the crepe vendors myself had I not had my friend Jenny with me. She was studying abroad in Paris and I was visiting her for the weekend (I was studying abroad in London at the time). There is no way I would have found any of the crepe vendors myself. They were all in weird places like behind Metro stations and on streets that weren't so well lit...places a "tourist" wouldn't venture to. Now, they're probably everywhere within sight of the Eiffel Tower and Louvre.

I'm glad you created this thread. I never knew you could do so much with Nutella. I haven't eaten it since 1994, but I may just have to make a trip to Costco to get that double pack. Mmmmmmm...

[AndreaU]

Love Nutella!!

For some reason I ate a lot of Nutella in college. Then on our trip to Italy this summer, it was on every breakfast set up in every hotel. When we met up with 2 other couples at the villa we rented, we went in on groceries- the first thing I went for was the jumbo jar of Nutella, which was gone in about 5 days.

My favorite Nutella indulgence is quite simple- a fresh baked croissant or brioche slathered with the creamy hazelnut spread! Mmmm!

[amypris]

I used to always get this when I lived in Frankfurt, Germany on the main shopping street - it was so good!

[Belgusa]

I'm from Belgium. In my country kids (and adults too ...:D ) eat Nutella on bread, just like kids eat peanut butter here. In every store you can find a lot of different brands of chocolate spread, just like PB here. We sometimes use it on crepes too. Although you can find PB, kids are not very big fans of it. The chocolate sandwich is the common lunch for kids there.

[Abbey]

My kids love peanut butter and fluff (fluffernutter) sandwiches..so we always have fluff on hand...I am thinkinging that a Nutella and Fluff sandwich might be dangerously good! Has anyone ever microwaved it? I'll bet it would be good heated up, and poured on top of vanilla ice cream!

[cher48603]

I copied this from Recipezaar a while back but haven't tried it. You could probably replace the almond extract with hazelnut. It sounds good.

Dutch Chocolate Butter

Dutch Chocolate Butter has many delicious uses! It's great on toast. Spoon it warmed over ice cream for a taste treat! Use it as a filling for cakes, or spread over brownies for a glaze! You can even spread a layer of Dutch Chocolate Butter between two cookies! Use your imagination and let your creativity be your guide!
Posted by chef OzMartha on 11/20/2002
Time: 35 minutes (15 min prep, 20 min cooking)
Makes: 1 jar of Dutch Chocolate Butter

2/3 cup unsweetened cocoa powder, preferably dutch process
1/2 cup hot water
1 cup sugar
1 pinch salt
1/2 cup unsalted butter, cut into 10 or 12 slices
1/2 teaspoon vanilla
1/8 teaspoon almond extract

Sift cocoa powder into top of double boiler.
Add hot water; stir until smooth.
Place over simmering water.
Stir in sugar and salt.
Cook, stirring to dissolve, about 1 minute.
Remove top of double boiler from simmering water.
Whisk in butter, a slice at a time, mixing after each addition just until butter is blended in.
Whisk in vanilla and almond extract.
Let cool completely.
When completely cool, whisk to lighten texture.
Scrape into clean, completely dry jar.
Cover tightly.
**Refrigeratefor up to 1 month or freeze for up to 1 year.

[AndreaU]

Thanks for the inspiration... just got back from the grocery store with a jar of Nutella (among other things, of course)! Can't wait to put it on my bananas and strawberries.

[AmyO26]

I also love the pb & nutella combo! I've also tried nutella with bananas (v. good), and marshmallow fluff (a little too sweet...I think the fluff needs to be paired with something that's not overly sweet like pb). ENJOY the nutella!:)

[knunes]

Another who met it in France 25 years ago.....and then was totally excited when it made its way to the grocery store aisles of the U.S.!
If you like dried apricots, you'll like them more with Nutella spread on them, I bet.

[MooMom]

Thanks to you guys I was craving Nutella and had to pick up a jar at Trader Joe's tonight. :p :D

Now, where's my crepes recipe???

[breadmama]

Moomom,

Fortunately, if you can't find your crepe recipe, you can resort to either a spoon or pretzels for immediate gratification! :)

Laurie
(a former moomom...:) )

[MiMo]

The following recipe is courtesy of Gale Gand at foodnetwork.com:

Chocolate Hazelnut Spread with Crepes

For the spread:
4 ounces peeled toasted hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
12 ounces milk chocolate, chopped and melted

For the crepes:
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup all-purpose flour
Unsalted butter
2 bananas, sliced
Confectioners' sugar


In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.

One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.


Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.

[reneeautumnray]

crepes with nutella and banana is by far the best use of nutella, IMO. the way the nutella melts onto the hot crepe,and the texture of the three components--well, every time i eat them i just sit back and think about how wonderful life is. :)

[penguin]

Originally posted by MooMom
Thanks to you guys I was craving Nutella and had to pick up a jar at Trader Joe's tonight. :p :D

Now, where's my crepes recipe???

This recipe is from the 09/02 issue of CL. I can't vouch for it but it sure looks yummy.

Crepes with Bananas and Hazelnut-Chocolate Sauce
Don't worry if all your crepes don't turn out perfectly; there's enough batter to allow for a few mistakes.

INGREDIENTS:

Crepes:
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups fat-free milk
2 large eggs, lightly beaten
Cooking spray

Sauce:
1/4 cup hazelnut-chocolate spread (such as Nutella)
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
2 large firm unpeeled bananas (about 1-3/4 pounds)
Powdered sugar (optional)

INSTRUCTIONS:
1. To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.

2. Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

3. Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.

4. Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

5. To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.

6. Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.

7. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.

8. Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.

9. Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.

NUTRITIONAL INFO: CALORIES 312 (22% from fat); FAT 7.6g (sat 1.8g, mono 4.3g, poly 0.9g); PROTEIN 9.6g; CARB 51.6g; FIBER 3.3g; CHOL 81mg; IRON 2mg; SODIUM 148mg; CALC 141mg

YIELD: 4 servings

[linsleyd]

Now that you brought up my long forgotten love of nutella, now I just need to find the bread that we ate it on in Germany. God, if only I could figure out what bread that was. It was just slightly sweet spread with the nutella, that would be our mid day snack when we were going to school....

Anyone have a clue as to the kind of bread I mean?

[sqntyeyes]

sometimes when i'm in NY and feeling rather decadent, i go to this little place called 'It's a Wrap" that has these fantastic nutella/banana/peanut butter/granola wraps. Such mushy goodness; i think there's probably half a banana there, and about 2-3 tbs of everything else smeared onto their floppy soft breads...does anyone else know this place?

[AndreaU]

Originally posted by sqntyeyes
sometimes when i'm in NY and feeling rather decadent, i go to this little place called 'It's a Wrap" that has these fantastic nutella/banana/peanut butter/granola wraps. Such mushy goodness; i think there's probably half a banana there, and about 2-3 tbs of everything else smeared onto their floppy soft breads...does anyone else know this place?

I've never heard of it, but I would love to eat there! Where in NY is it? I haven't been there for quite some time despite the fact that I'm an hour away- time to hop on the train and head in.

[sapphirestar]

Can anyone remind me of the nutrition facts on Nutella? I've eaten it, long ago, and really liked it. But now I can't remember if it was high fat? Probably is, something as decadent as that.

I don't want to rain on the Nutella party, but I'm just wondering if this is a temptation I should resist (I know I would probably eat a lot of it if I buy it!)

Thanks!

[ErinM]

My introduction to Nutella was as a teenager in Spain. Our favorite way to eat it was as a chocolate sandwich, like Belgusa indicates. From what I remember, it tasted best on regular old icky white bread, not the fresh stuff. I think it was because you tasted the chocolate more than anything! However, having it on a fresh baked piece of bread would probably be close to heaven too!

On a slightly different topic, having a piece of dark chocolate on a plain muffin with butter is also heaven....

[knunes]

sapphirestar,
It's all relative. In many ways, it's "better for you" than reduced fat peanut butter. I'm comparing the nutrition facts from peter Pan Reduced Fat Creamy to my jar of nutella:
Per 2 T:
p.b. has 2.5 gr. of saturated fat, nutella only 2
neither has any cholesterol
p.b. has 180 mg. of sodum, nutella only 20 mg.
each has 2 g. of fiber
p.b. only has 5 gr. of sugar, however, while nutella has 21 gr.
and p.b. has 8 g. of protein, while nutella has only 3 g.
each has 4% iron
p.b. has 20% niacin as its other claim to fame and nutella has 6% calcium as its other claim to fame.
Lastly, p.b. has 180 calories with 90 calories from fat, while nutella has 200 calories, with 90 calories from fat.
Depending what you're looking at, you could talk yourself into it or out of it, I guess.
;)

[sapphirestar]

Thanks, Knunes! That's really not as bad as I would have expected. Maybe I could dare to bring some home as long as i left it in plain sight of my children-- they would want me to share!