Despite the millions of things I have going on right now, I’ve been really motivated to organize my kitchen. I’ve acquired quite a few pots and pans and they are all messily stacked on top of one another in one of the cabinets. I hate it. Especially when the pan I want is at the bottom of the pile. I’ve been getting organization inspiration from Pinterest and one of my favorite organization websites, I Heart Organizing. What are your favorite kitchen storage/organization tips, tricks, or inspiration photos?
Something else I’d like to organize is my small kitchen appliances. My Vitamix and food processor both take up quite a bit of space, but they’re so worth it! Especially because they can both make this Nutella recipe which is absolutely scrumptious. I saw Nutella was on sale at the store the other day for $5 for a tiny jar. That doesn’t really seem like a sale price to me. If you buy hazelnuts in bulk (you can store them in the freezer to extend their shelf life) and toast them yourself, this recipe becomes a pretty cheap and delicious version of Nutella!
Thanks to Oh! Nuts for supplying the hazelnuts in this recipe!
Taste: More nutty than store-bought Nutella and also not quite as sweet, but in a great way.
Texture: Smooth and thick yet spreadable. The Nutella was runny straight out of the blender because the friction of the spinning blades had heated it up quite a bit. Once it cooled to room temperature it thickened.
Ease: Very easy, the blender does a lot of the work. If you want to take a short-cut, however, you could buy toasted hazelnuts.
Appearance: Don’t you want a spoonful?
Pros: Simple and delicious homemade version of my favorite chocolate spread.
Would I make this again? Yes. I plan to use this homemade Nutella in other recipes!
Yield: About 2 cups
1 cup hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons canola oil
3 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt
Preheat the oven to 350°F.
Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast the hazelnuts until they're slightly browned and the skin is slightly blistered, about 12 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some skin may not remove, that's fine). Let cool completely.
Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until the chocolate is melted and smooth. Let cool completely.
In a high-powered blender or in a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue to process until the mixture is as smooth as possible. Add the melted chocolate and blend until smooth. Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind. Allow the mixture to cool (will be warm from blending or processing). Store the mixture in an airtight container at room temperature for up to 2 weeks.
From Cake Simple via Leite's Culinaria