Homemade Nutella


The way this homemade stuff pops up and ends up in various pastries and the like, you’d think that  absolutely almost everyone loves Nutella. Almost.

I had hazelnuts on hand and I’ve been itching to use my cocoa nibs in everything, I just had to, I couldn’t resist. Combine the two and what do you get? You guessed it! Plus I figured, I was bound to get my self proclaimed vegetarian kid who won’t eat peanut butter to eat a nut, especially if it’s intertwined with chocolate and it tastes like Nutella.

Warm, buns, still steamy from the oven, homemade Nutella and some thinly sliced banana heaven…

Nope. “This taste-iss like peanut butter is in it. Are there nuts in this?”

Yes friends, I have the only known person who dislikes Nutella living under my roof and she’s a chocolate loving child.

At least they say that little tastebuds change. More for me, I guess.

COCOA NIB HAZELNUT SPREAD

1 cups Hazelnuts, toasted & skinned
1/2 cup Cocoa Nibs
1/2 cup Confectioners Sugar
2 Tablespoons Coconut Oil
1 Tablespoon Cocoa Powder

Preheat oven to 250ºF.
Toast the hazelnuts in a single layer on a cookie sheet for about 10 minutes. Give the pan a good shake about half way through to toss.
Remove the nuts from the oven and cool slightly.
Tightly wrap the hazelnuts in a clean kitchen towel. Twist and rub until most of the skins have come off.
Place the nuts and the cocoa nibs in a food processor, and pulse on high until they have broken down.
Add the coconut oil and continue to blend until they become smooth and buttery; about 5 minutes.
When the nuts are liquified, add in the sugar and cocoa powder, continuing to blend.
Transfer the spread to a jar and store in the refrigerator, leaving it to come closer to room temperature just before using.

Cranberry Shortbread


Getting into the last week before Christmas, the excitement builds and the rush heightens. I can’t help but get those butterflies like I had when I was a kid. A staple at our Christmas sweets table, this version of shortbread is certainly a family tradition just as Santa and snowflakes. Soft and tender, they simply melt in your mouth. Wonderful all alone, but for the Hoildays the addition of toffee or dried cranberries is an extra special treat.

I had originally made give aways of this cookie mix for the Holidays, just needing to add the margarine but the simple layer of sugared cranberries seemed lost in the sifted white ingredients, so I opted to just spare recipients the time of baking and bring them the finished products instead, minus the ones I had to test for doneness, of course.


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