Home-made Nutella. Ever get caught spooning Nutella right from the jar…with your finger? You are definitely not alone. There are millions of people out there, guilty as you! Fans of Nutella have declared that Feb 5th is World Nutella Day. Before you rush to the stores to get jars of Nutella to join the celebration, you can actually make this orgasmic concoction at home. There are only a few ingredients, so the secret is to use the best quality ingredient you can afford. Nuttychocolateylicious guaranteed. Nuttychocolateylicious Nutella 165g hazelnuts 25g cocoa powder 100g icing sugar 70-90g oil (neutral vegetable oil or hazelnut oil) 1/2 teaspoon vanilla extract Pinch of salt Toast the hazelnuts in the 130°C oven for around 15 minutes.
Note: * There is another method of skinning the hazelnut by blanching them in boiling water with baking soda. . * Don’t try to kill your food processor because the spread is not as perfectly smooth as the product from a Nutella factory. * Store the homemade Nutella in fridge. Caramel Apple Grapes — very culinary. Our 21 days of no junk food comes to an end tomorrow. I’d love to say “it was the best thing we could have done!” Or “it’s changed my eating habits forever!” Or “wow. I lost 2 inches around my thighs!” I’m glad it’s over. It helped (unbeknownst to us) to begin this challenge in the hotter months, when all we really wanted to do was eat popsicles and watermelon, anyway. The torture was not being able to have chips with sandwiches, no Cheeze-Its at 3pm when I’m starving and need something quick to tide me over until dinner, and the absence of something chocolaty at the end of a meal. As for Paul, this challenge was a lot easier for him.
In the spirit of full disclosure, it’s only fair that I share our mulligans. I had a few chips at Haley’s end of school year BBQ/picnic, completely forgetting about our challenge. But, that’s it! Along the way, I had to get creative with homemade snacks. Caramel Apple Grapes Makes about 50 Directions Poke toothpicks into your grapes; set aside. That’s it! Cookie Doughs. I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?) , you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such.
I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! So, in summary: I’m sick. Safe-to-Eat Sugar Cookie Dough.
Honey Caramels. It’s a rare occasion when we go to our health food stores and indulge in one of their natural honey caramels. Those naturally sweet candies are a favorite treat in flavors like original honey, cinnamon and chocolate. But for around 40 cents per candy (and barely the size of a large grape) it’s not the most economical buy. We wanted to have a homemade version of these caramels that would be less expensive, easy to make and still have that great caramel-y taste. This recipe works splendidly to fit all those criteria. For an extra decadent treat, cream was used to make the creamiest texture and flavor. Chewy, rich and decadent, you’ll find these make wonderful gifts for friends or tasty travel snacks.
Honey CaramelsPrint Recipe 1 cup Honey 3/4 cup Heavy Cream 1 1/2 teaspoons Pure Vanilla Extract 2 Tablespoons Butter Combine honey and cream in a sauce pan and bring to a boil. Homemade Honey Caremels Average Rating. Vanilla-Honey Caramels. Despite the fact that I've made it several times, I still get antsy when it comes to making caramel. (And not because of the scars it left on a few fingers.) What scares me more than molten lava burns? Drama.Caramel won't let you know that things are going downhill until the last minute when the smoke alarm, which had only served as a 'prop' for the past 3 years, suddenly goes off and you want to hit it with a baseball bat but know that opening a window takes priority over trying to find a replacement for a bat that you don't even own. We've since made up, caramel and I. But it still induces lip-biting and hand wringing. My candy thermometer only measure temperatures up to 200 F, after that, I'm playing blind.
The caramels have sweet, soft kisses of vanilla and honey. Recipe from Two Tarts. Salted Caramel Sauce. Caramel Sauce. ( +4 rating, 2 votes) Loading ... Print This Recipe Caramel is made by the process of heating and melting sugar. There are many variations of caramel, but I love this basic and simple recipe from Simply Recipes . The only ingredients are sugar, heavy cream and butter and the result is a smooth, rich, caramel sauce that is perfect for many things, including caramel apples and ice cream sundaes. Making caramel is a quick process. To prevent the sugar from burning, have everything measured out and ready to go before you start. Caramel Sauce Author: Itsy Bitsy Foodies Recipe type: Dessert Prep time: Cook time: Total time: Serves: 8+ 1 cup sugar 6 Tbsp butter ½ cup cream Using a 3-quart pan, heat the sugar over medium-high heat, stirring it constantly so that it doesn’t burn. Recipe source: Simply Recipes You might also like: Tags: butter , caramel , cream , sugar.
Churros con chocolate. This year I want to go for holidays somewhere in Latin America, can’t decide yet. So many countries, so many things to see, so much food to enjoy. My list of countries is a bit too big for two – three weeks of holidays: I would like to go to Argentina – I love the passion in a tango dance (my dancing obsession again), Colombia is on top of my list too, so much culture, nice food, great people, beautiful scenery, then there is Peru – I want to see Machu Picchu so much, Nicaragua – friendly people and beautiful surroundings. Well, I will stop here, I want to see all of them all, however I have to choose only one …ok, two if I stretch it a bit. So, my dear guest, do you have any recommendations? What is your favourite country in Central and South America? Where would you recommend me to go? I like a bit of culture, a lot of good food, some relaxing places and loads of sun :). And to get into the right mood I made some churros con chocolate.
Churros con Chocolate 125 ml water 125ml whole milk.