For the first time all summer long, it’s finally warmer here in Førde than back home in The Twin Cities. We’re not talking heat wave, do –nothing-but-eat-popsicles-in-your-underwear kind of warm, but 80s and humid and kind-of –uncomfortable-just-the same kind of warm. Because of the heat, I’ve finally been able to fulfill my dream of only dressing my baby in his diaper- he’s been wearing a shameful amount of wool this summer. I do feel a little guilty about the lack of baking that’s been going on (or not going on) in the kitchen lately. But really now, who wants to bake when it’s hot out?
Which is where the food processor enters the picture.
I came across a recipe for homemade Nutella a few weeks ago on a blog from Copenhagen that’s become one of my daily reads. There’s something about the writer’s love for homemade pizza, her baby’s fire red hair, and the fact that she wears fake watches that makes me wish we were friends. I feel a mild form of kinship to her since she is also a semi-food blogger in Scandianvia (there aren’t really that many of us, compared to the number in the states), a new mother, and I can read her language (Norwegian and Danish are very similar written–wise. Orally, though, they are diff-er-ent. If you know what Norwegian sounds like, imagine a potato stuck in a Norwegian-speaker’s throat and you’ve got Danish. Likewise, if you know what Danish sounds like, imagine the potato being removed from the speaker’s throat and you’ve got Norwegian.) Or something like that…
Nutella is great. Who in their right mind does not like Nutella? It’s the perfect solution to eating chocolate for breakfast. Spreadable hazelnuts and chocolate. It’s so good. I do realize that you can buy Nutella in a lot of grocery stores these days. Still, there are a few reasons for making your own Nutella. For starters, you get to control how chunky it gets. Plus, you save a little cash and you know exactly what’s going into it. But mostly you get to control how chunky it gets. Plus it’s easy-peasy. Beyond shelling a few hazelnuts, this is a lazy man’s recipe.
I was able to whip up a batch of faux-Nutella really fast the other afternoon. Fast enough to prep the (4) ingredients, whiz them all up in the food processor, and dip my finger in for a taste before Lasse grew tired of sucking on his stuffed rat’s tail and demanded my attention. The stuff is so tasty, I’m already starting to plan my next batch- maybe with a little walnut or peanut replacement for some of the hazelnuts. Then again, maybe it’s best not to mess with something good.
(Original Recipe found here)
*makes enough to coat one slice of breakfast toast for the entire month
1 1/3 cup (1/3 lbs/150 g) hazelnuts
3/4 cup (2 dl) powdered sugar
6 oz. (1 1/2 sticks/175 g) butter, softened- you can actually choose between salted and unsalted. Ilike it with salted!
1/4 cup (4 Tablespoons) cocoa
- Preheat your oven to 400F/200C. Spread the hazelnuts out on a baking sheet.
- Toast the hazelnuts for about 5 minutes, shaking the baking sheet half way through. You’ll know they are done when the skins start to turn golden and become flaky and loose.
- Allow the hazelnuts to cool, then work them in between your fingers to remove the skins (it’s quickest to grab several at a time, then pick over the ones with a little skin remaining afterwards).
- Place the nuts in a food processor and pulse until they are finally chopped and almost powderlike. Add the rest of the ingredients and blend until you have a smooth consistency, making sure that all of the powdered sugar is thoroughly incorporated.
- Done! Smear on a piece of bread (preferably something dark and toasted- then it'll melt a little bit fro the heat) and store in the refrigerator .
*This will become quite firm in the fridge. To make it spreadable again, you can let it sit out and soften on the counter for 15 minutes, or you can choose to add 1-2 tablespoons of a flavorless oil to the batch, which will help to soften it a bit, but will require a bit of stirring since the oil tends to separate from the other ingredients.