Very rarely do you come across someone who is not just a baker but also a creative designer who stays humble and as “sweet” as their finest masterpiece. South Florida is blessed to have quite a few that fit this description.

As much as we hate to admit it, though, it is also their fault that we have become addicted to pre-made marmalades, icings, spreads and creams. They make what they do look so easy — and it really isn’t. Therefore, we depend on Nutella to add some irresistible sweetness to our dessert creations. Fortunately, we came across one of South Florida’s most talented chefs, and she just so happens to have a few of her own Nutella recipes up her sleeve. She was so gracious to share!

Jane Schneeman
My Sweetherapy
Cooper City, Florida 33328
(754) 244-3347

Born in Rio de Janiero, Brazil, Jane has lived a life of travel, baking and adventure, as she made it her mission to experience different flavors and food combinations to add to her own dishes. Since the age of 14, she took charge in the kitchen and prepared dinners for a family of seven. With a natural talent and passion for cooking, she opened her first restaurant at age 27, meeting people from all over the world.She has worked with a friend to run a restaurant in Europe, and opened her own restaurant in northeastern Brazil, where she further developed over 200 of her own signature flavors and fell in love with baking.In 1998, she moved to the United States and met her now-husband while studying landscape technology. The two own a landscape company and also work together. Working towards retirement, she decided to return to her passion for baking and four years ago had her home kitchen licensed as the Cottage Bakery. Within a year, she opened her storefront and found much success — which also came with overwhelming sacrifice. Without the Cottage Bakery, My Sweetherapy never would have existed.

At this stage in her life, she enjoys the “sweet therapy” that comes from being able to bake in the convenience of her own home, taking orders that keep her fulfilled — but not overwhelmed — and without the stresses that come with running a busy storefront location. It not only allows her to be creative, but it also allows her to focus on the taste. She firmly believes that appearance is important, but it’s not everything. Her focus is on the flavor, first and foremost, and the presentation thereafter — something she does not fall short of.

Strawberry Nutella French Toast Roll Ups


  • 6 slices fresh white sandwich bread, crusts removed
  • Strawberries, diced small
  • 4½ tbsp. Nutella
  • sugar and cinnamon
  • butter

Egg Mixture:

  • 1 egg (large)
  • 2 tbsp. milk
  • Pinch of salt


  1. Cut the crusts off of pieces of white bread and flatten them with a rolling pin.
  2. At one edge of each of the pieces of bread, spread Nutella and cut strawberries, then roll the pieces up.
  3. Dip them in a beaten egg, and then cinnamon and sugar.
  4. Finally, cook the roll-ups in a buttered pan until golden brown.

Nutella Truffles


  • 10 ounces’ semi-sweet chocolate
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup Nutella
  • 1 teaspoon vanilla extract
  • 3 tablespoons Frangelico liqueur
  • 1/2 cup toasted hazelnuts, finely chopped


  1. Melt semi-sweet chocolate and butter together in a bowl in the microwave, and once there are no chunks of chocolate left, mix in chopped hazelnuts, Nutella, cream, and Frangelico.
  2. Spread the mixture on a baking pan and refrigerate for 30 minutes, then roll the mixture into balls, using a melon baller if you like.
  3. Dip the balls in melted chocolate, drizzle on some hazelnuts, and wait an hour for them to dry.

Nutella Fudge Brownies


  • 1 1/2 cups semi­sweet chocolate chips, divided
  • 1/2 cup Nutella
  • 1 stick SALTED butter
  • 1 cup sugar
  • 2 large eggs + 1 egg yolk, at room temperature
  • 1 cup all-purpose flour

For Topping:

  • 1/2 cup Nutella


  1. Preheat oven to 350 degrees F.
  2. In a small saucepan melt the butter and 1/2 cup of the chocolate chips over
  3. medium low heat, stirring frequently. Once the butter is completely melted
  4. and the chocolate has completely dissolved, stir in the Nutella. Remove from
  5. Add sugar and beat well. Then add eggs, yolk, and finally flour, stirring until
  6. just combined! Fold in remaining chocolate chips. DO NOT over mix
  7. the batter …
  8. Pour batter into a lightly greased 8×8 baking dish and bake for 25­30
  9. Remove from oven; let cool for at least 30 minutes, then cut into squares
  10. and serve!
  11. If topping, simply slather with additional Nutella and sprinkle with pistachios
  12. right before serving

Related: Ask A South Florida Expert: Top Recipes For Super Bowl Sunday

Nutella Cheesecake



  • 20 oz. cream cheese, softened
  • 1 1/2 cup sugar
  • 2 eggs
  • ½ cup heavy cream
  • 1 tablespoon vanilla
  • 1 teaspoon espresso powder
  • 1 13oz jar of Nutella, room temperature

Chocolate Pouring Sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm



  1. Heat oven to 350 degrees F.
  2. Line bake cupcake baking pan with cupcake liners.
  3. Add in eggs mix to combine. Add in heavy cream, vanilla and espresso mix to combine.
  4. Turn speed to low and add Nutella and mix to combine.
  5. Fill wells 3/4 of the way up with batter.
  6. Bake at 350 degrees for about 30-35 minutes. Finished cheesecakes will have a slightly sunken center.

Chocolate Pouring Sauce:

  1. Place chocolate and heavy cream in a bowl over simmering water.
  2. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
  3. Then slowly stir mixture to combine.
  4. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
  5. Set aside and let sauce cool to warm. if a creamier chocolate finish is required substitute cream for the water.
  6. To add a richer and more depth of flavor to the recipe you can also replace some of the water with a tablespoon of brandy, rum or other favorite liqueur.


Pour chocolate on top of cheesecake. Decorate as you prefer.

Nutella Stuffed Chocolate Chip Cookies


  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain Greek yogurt
  • 3/4 cup semi­sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling


  1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. Make sure you whisk consistently.
  2. Remove from heat as soon as the butter begins to brown. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool.
  3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed just until combined.
  4. Gently fold in all of the chocolate chips.
  5. Chill your dough for 2 hours in the refrigerator.
  6. Preheat the oven to 350 degrees F.
  7. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand.
  8. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball Make sure that the Nutella is not seeping out of the dough.
  9. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently.
  10. Bake the cookies 9­11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
  11. Cool the cookies on the sheets at least 2 minutes.
  12. Sprinkle with a little sea salt.
  13. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Nutella Doughnuts


  • 1 1/4 cups all-purpose flour
  • 1 Tbsp. cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 3 Tbsp. packed light brown sugar
  • 1/3 cup Nutella
  • 3 Tbsp. butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup milk


  • 1 cup powdered sugar
  • 2 1/2 Tbsp. Nutella
  • 4 ¬ tsp milk
  • 1/2 tsp vanilla extract


  1. Preheat oven to 400 degrees f.
  2. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside.
  3. In a separate mixing bowl, using an electric mixer set on medium low speed, whip together granulated sugar, light brown sugar, Nutella and butter until well blended, about 20 seconds.
  4. Stir in egg and vanilla.
  5. Working in three separate batches, hand mix using a wooden spoon, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture.
  6. Divide batter among greased doughnut pans filling each about 3/4 full.
  7. Bake in preheated oven until toothpick inserted into doughnut comes out clean, about ¬8 minutes.
  8. Remove from oven and allow to cool 5 minutes, then invert onto wire rack and allow to cool completely
  9. Pour glaze over the doughnut and Decorate, as you like.

Related: Ask A South Florida Chef: 5 Mouth-Watering Meatloaf Recipes

Jessica N. Abraham-Hogan is the owner of Shorty Produkshins in Orlando, Florida, and specializes in Social Branding and Public Relations for both the Professional Services Industry and Entertainment Business. Over the last 13 years, she has worked with many publications and has created branded content for multiple organizations, Globally.