It's been a while since i've blogged. And as it's the begining of winter i often find myself inside searching the internet world at all my favourite blogs and finding amazing art, crafts, recipies, photos and quotes. So here's a few just to inspire you. :)
Loving being rugged up right now! just wish I had a fire!
HOMEMADE NUTELLA!! YES PLEASE!
OK guys, here it is: a formula to make your very own Nutella, from scratch!!
There are a great many Nutella fans out there, myself included, but the first two ingredients on the label – sugar and modified palm oil – inspired me to make my own.
Homemade NutellaThe original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips
On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES. YUM
People are really freaked out about eating raw cookie dough because they are afraid they are going to get sick from the raw eggs. I haven't exactly let that fear stop me from shoving cookie dough into my mouth. I have had other cookie dough truffles and although they were good, the texture and taste didn't match that of the real thing. Well these do...
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2 ¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet or milk chocolate, coarsely chopped (Baker's chocolate)
Mini chocolate chips (for garnish)
2 ¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet or milk chocolate, coarsely chopped (Baker's chocolate)
Mini chocolate chips (for garnish)
Directions:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
SWIRLLY NAILS!
MATERNITY BOOK!
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