Chocolate Hazelnut Butter (Nutella II)

Chocolate Hazelnut Butter (Nutella II)

The last time I tried to make Homemade Nutella, I used a can of coconut milk and melted chocolate and although I enjoyed it and gobbled it up within days, I wanted to try making it again with slightly different ingredients.  This is a twist on my Chocolate Walnut Butter recipe, using hazelnuts instead and switching around the ratio of a few ingredients.  I have to admit, I think both my kids and I preferred this version, although it had been so long since I made the last one, it is a little hard to remember.  I like knowing that what goes into this yummy chocolate spread is all fairly healthy, so that I can enjoy it on toast, or a piece of fruit, or simply with a spoon, and know that I am treating myself in a responsible way.  And it tastes amazing. If you are not as big a fan of chocolate as I am, you should try the Maple Cinnamon Hazelnut Butter recipe instead.  That is definitely my son's favorite and honestly, a close second in my opinion to this one as well.

Maple Cinnamon Hazelnut Butter

Maple Cinnamon Hazelnut Butter

A jar of something similar to this could go for upwards of $20 in a grocery or specialty store and I guarantee it wouldn't taste even half as good as this amazing, easy to make hazelnut butter. Adopted from my recipe for Chocolate Hazelnut Butter (Nutella II), this spread omits the chocolate and instead lets the flavors of the hazelnuts and cinnamon take center stage.  Since it is more like a regular peanut or almond butter, this is great as a sandwich spread, or on toast, or even mixed into oatmeal for some flavor and sweetness.  The best part of all of my nut butter recipes is the simplicity of combining all the ingredients in a food processor and letting the machine do all the work.  And if you aren't completely satisfied with the taste or texture the first time it is easy to add a little more of one ingredient or another until it is just right for you.  And although I know buying nuts and real maple syrup is not cheap, I know it is less expensive, and more nutritious, to make a recipe like this yourself. And it is a perfect project to get your kids to join in on, if only to be expert taste testers.  I know mine certainly enjoyed that part!

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Happy Thanksgiving, and early Christmas all baked into one!  This delectable dessert brings together my favorites from both holidays (pumpkin and gingerbread) into one taste of heaven. Not too sweet, and full of flavor, this dessert was so good that the large pan of them were eaten by my small family of four within a couple of days.  I actually put half of them into the freezer, only to take them out two days later for breakfast. I found a recipe like this online, but used whole wheat flour, cut the sugar in half and replaced the cool whip with organic whipped cream and a touch of sugar. They do take a little more work than most of the desserts I throw together, but this one is worth the extra effort.  So even if you don't have time today to make something extra for the big feast, this sweet treat will be in season for at least another month, if not all winter!  Happy Holidays everyone!