Celebrating Nutella Day, one spoonful at a time

As you may or may not know, tomorrow is the most important day of the year. I am referring, of course, to the illustrious holiday World Nutella Day. Created by a few Nutella-loving food bloggers, World Nutella Day celebrates the most important things in life: Nutella, creativity, Nutella, baking, Nutella, friends…and Nutella.

Hey. It's a day set aside just for chocolate-y goodness. What's not to like?

In honor of this most noteworthy festive occasion, we at SCO are happy to provide you with a few of our favorite recipes from the official and incredibly epic Nutella Recipe List. Even if you're not a huge baker, these simple recipes will help you integrate Nutella into your day in numerous—and delicious—ways.

Nutella French Toast, courtesy of Closet Cooking

All right, guys. We all know we don't have much time to spare in the morning—why be awake when you could be asleep? Fortunately, this recipe is super quick and requires few ingredients. You'll be gulping down this (relatively healthy) Nutella-filled breakfast, and out the door in no time at all.

2 slices of bread
Nutella
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
1 teaspoon butter
1 tablespoon powdered sugar (or more Nutella)

1. Spread Nutella on one slice of bread and make a sandwich.
2. Mix the egg, milk and vanilla.
3. Dip both sides of the sandwich into the egg mixture.
4. Melt the butter in a pan.
5. Cook the sandwich in the pan until it is golden brown on both sides, about 1-2 minutes per side.
6. Top with powdered sugar or Nutella.

Nutella Chocolate Cupcakes, courtesy of Creativity Is

Everyone likes cupcakes. And everyone likes Nutella. I'm not sure what else to say.

2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees F. Grease and flour two 9-in round baking pans.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for two minutes. Stir in boiling water. Line muffin cups with paper baking cups. Fill cups 2/3 full with batter.
3. Bake 22-25 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

3/4 cup butter, softened
1/2 cup chocolate hazelnut spread
1 teaspoon vanilla
1 tablespoon milk
3 1/2 cup powdered sugar

Blend all ingredients in a bowl until smooth. Adjust consistency by adding a little more milk if too stiff, or a little more powdered sugar if too runny. Frost and decorate cupcakes as desired.

Nutella Chocolate Mousse, courtesy of At My Table

For the classier—and more patient—Nutella lovers among us, here's an equally simple and equally delicious alternative to the more mundane cupcakes. If you're willing to wait the four hours for it to cool, this may just be the best Nutella dessert option for you.

1 cup Nutella
3.5 teaspoons unsalted butter
4 eggs, separated
1 tablespoon sugar

In a bowl set over simmering water but not touching the water, place the Nutella and butter and stir until melted and combined. Then beat in the egg yolks one by one and remove from heat. In another bowl whisk the egg whites until they form soft peaks, sprinkle on the sugar and keep whisking until smooth and glossy. Add one quarter of the egg whites to the chocolate mixture and gently fold in to loosen the mixture, then add the rest of the egg whites and gently fold in as well. Spoon into serving dishes or pile it into one big bowl. Leave to set in the refrigerator for at least four hours.