Nutella

Nutella and I have issues. The main issue is that I can hardly stop eating the stuff.

Whats a girl to do?

Oh yah! Make it herself so she can eat more of it!

Other than needing a food processor for this, it really is very easy! I recommend making some, putting it on toast, oatmeal, and also sneaking several spoonfuls into your mouth when no one is looking! =)

Homemade Nutella
Poires au Chocolate

150g whole hazelnuts
100g good quality milk chocolate
2 tbsp cocoa powder
65g icing sugar
1/2 tsp vanilla extract
a few drops vegetable oil

Preheat the oven to 180C and roast the hazelnuts for about 5-10 minutes, until fragrant and browned. Take out and leave to cool slightly before putting in a tea towel and rubbing vigorously to remove the skins. When they have cooled slightly place in a food processor and blend well until they become a thick paste. Add all the rest of the ingredients and keep blending until very smooth - this takes 10 minutes or so.

Cranberry Sauce and Spread

So obviously my new breakfast consumption goal has me making as many spreads as I can to mix things up. And what better way to do that than in a holiday light! 

Yay for cranberries! Full of antioxidants and tart deliciousness.

This is also a great spread for toast, waffles and pancakes, oatmeal, yogurt and cereal. And probably many more things I am not yet aware of. I loved the addition of orange in this, which is apparently common for cranberry sauces, but I hadn't yet experienced the pairing. I let this go for awhile on the stovetop because I wanted mine reduced more, but you can cook it for less time to get more of a whole cranberry experience.



Cranberry Sauce and Spread

1 cup orange juice
1 quart fresh cranberries
1/2 teaspoon cinnamon
1 teaspoon fresh, grated ginger
1-2 tablespoons honey 

Combine the orange juice, cranberries, cinnamon and ginger in a saucepan and set over low, medium heat. Allow mixture to come to a simmer and cook, stirring occasionally for 30 minutes to 1 hour depending on your desired consistency.

Vanilla Cinnamon Peanut Butter

I have acquired quite the obsession with nut butters lately. I recently started making myself eat breakfast (I know, most important meal of the day, but its hard for me, so zip it!), and with this change I have been introduced into a wonderful world where nut butters fit in perfectly! 

Toast for breakfast? Add a dollup of peanut butter!

Oatmeal for breakfast? Add some almond butter!

Yogurt and granola for breakfast? A spoonful of Nutella!

It all just works out so perfectly. And, of course, I had to try making my own. The best part is that you can add whatever you want to it! I started with peanut butter, since it is supposedly the easiest one to start with. I added vanilla and cinnamon to give it a little punch and simply loved it! I have since made cashew butter as well. You do need to be patient with making nut butters, as they go through several stages while being processed. You must wait until it becomes creamy, and it does take longer than you think it will! So many possibilities to add! I can't wait to try many more combinations!



Vanilla Cinnamon Peanut Butter

16 oz. unsalted peanuts
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract

Place all ingredients in food processor and blend for 10-15 minutes. Remove to a bell jar and keep in the refrigerator.

Pumpkin Butter

If you thought pumpkin baking season ended at Halloween, you were sorely mistaken. My obsession continues effervescently.

Welcome to Pumpkin Butter Land (that would be our apartment), where since making this, I have put it on everything I can think of. Sure, I put it in my oatmeal, on toast, and eat it by the spoonful. But, I also have put it on my eggs, used it as a salad dressing, used it in baked good and pretty much put a dollop on everything whether or not I think I can get away with it.

So, if your looking to infuse more pumpkin into your life, this is the solution. This recipe can be fooled around with in many ways. Feel free to use white sugar, or adjust the spices to your taste. You can definitely use canned pumpkin, but I ended up roasting a pumpkin and making my own puree.



Pumpkin Butter

3-4 cups pumpkin puree (or about 1-29 oz. can of pumpkin puree)
3/4 cup brown sugar
3/4 cup apple cider
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3 teaspoons cinnamon
1 1/2 teaspoons ground nutmeg

Combine pumpkin, sugar, cider and spices in a large saucepan. Heat over medium-high heat and allow to boil. Reduce heat and let mixture simmer, stirring frequently, for 30 minutes or until it reaches your desired consistency. Let cool, transfer to jars, and store in the refrigerator.

Strawbery Freezer Jam

So many delicious strawberries and so many possibilities for them! Based on what I hear from others around the country, stawberry season is in full swing everywhere! Our grocery store and local fruit and vegetable stands have had strawberries on sale aplenty! And not just strawberries, but luscious, juicy, bright red strawberries with a tang all their own! Recipe one to use up strawberries: Freezer Jam! I'm sure this could be made with another berry. I bet blackberries or marion berries would be equally delicious!

This jam was so easy. The only tedious part was cutting the strawberries! And the whole thing came together very quickly...under one hour or so.

I didn't have the powdered pectin this recipe called for, so I used liquid pectin I had on hand. The  jam wasn't as thick as I would have liked, so if you use liquid pectin, I would put in more than it calls for. Other than that, this jam is delicious! The strawberries all rose to the top in my jars, and I think that has something to do with the liquid pectin as well. Still tastes great, though!



Strawberry Freezer Jam
Eating, etc.

2c strawberries
4c sugar
3/4c water
1 - 1.75oz box of pectin
4 one-pint jars with lids

Crush berries, one cup at a time, using a potato masher. Pre-measure sugar into a separate bowl. Stir sugar into fruit, mixing well. Let stand 10 minutes, stirring occasionally.

In a small saucepan, stir together 3/4c water and one box pectin. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Add pectin mixture into fruit, stirring constantly until sugar is completely dissolved and no longer grainy (about 3 minutes).

Pour into clean jars, leaving 1/2" space at top for expansion during freezing; cover with lids. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks, or freeze up to 1 year. Thaw in fridge.