HOW TO MAKE HOMEMADE NUTELLA

HOW TO MAKE HOMEMADE NUTELLA

2 cups roasted hazelnuts

1/4 cup cocoa powder

1-2 tablespoons coconut oil

1/2 cup unsweetened almond milk or coconut milk

1 teaspoon vanilla extract or paste from one vanilla bean

1/2 cup granulated sugar

1/4 teaspoon salt

1. Preheat oven to 325º F. Place the hazelnuts in a single layer on a cookie sheet. Roast the hazelnuts for 10-15 minutes, watching very closely, you don’t want them to burn. Once they are ready, the skins will have darkened a bit and many will have come loose.

2. Add the nuts to the middle of a damp kitchen towel. Close the towel up and rub the nuts vigorously to loosen their skins. Take the nuts without their skins out of the towel and place into the bowl of the processor. Continue rubbing until you get the skins off the rest of the nuts.

3. Add all of the nuts to your food processor. Grind to a fine powder (2-10 minutes, or so), At this time, add the coconut oil. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two. This may take 12-15 minutes (possibly longer) depending on the strength of your food processor.

4. At around 15-20 minutes once the hazelnut butter is ready, now you can add in the remaining ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. Enjoy a big spoonful while it is warm.

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Blueberry Muffins Protein

Image may contain: food

 

Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Peanut Cup Cookies

Peanut Butter Cup Cookies

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 mini chocolate covered peanut butter cups, unwrapped

Directions

Preheat oven to 375 degrees F.  Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Date Bar Cookies

dateBars_cookie 

Ingredients

For the filling

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions

Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.

Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Chocolate Salted Caramel Muddy Buddies

Chocolate Salted Caramel Muddy Buddies

Ingredients

7 cups Chocolate Chex cereal

¼ cup (4 tablespoons) unsalted butter

1 bag (8.5 ounces) Dove Promises Sea Salt Caramel and Dark Chocolate candies

1 cup powdered sugar

Directions

Place cereal pieces in a large bowl and set aside.

Unwrap chocolate candies and place them in a heavy bottomed saucepan. Add butter to saucepan, and melt over low heat, stirring constantly.

Once the chocolate is completely melted, remove from heat and pour it over your cereal, folding gently to evenly coat. Sprinkle with powdered sugar to coat cereal pieces, stirring and folding until all pieces are covered.

Oatmeal Cinnamon Raisin Cookies

Oatmeal Cinnamon Raisin Cookies

Ingredients

1 ½ cups all purpose flour

4 cups oats

1 cup raisins

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ cup brown sugar

¾ cup sugar

2 tsp vanilla extract

2 eggs

1 stick butter

½ cup Crisco shortening

Directions

Preheat oven to 375 degrees/F

Stir flour and oats with baking soda, cinnamon and salt; set aside. Beat butter and shortening with sugars at medium speed until creamy. Add vanilla and eggs. Mix until incorporated.

Gradually add dry mixture into creamed mixture. Add raisins until incorporated.

Use an ice cream scoop to measure out cookie dough onto parchment covered cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Graham Crackers

Graham Crackers

Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour — flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers — sweet, crisp crackers made from whole wheat flour.

These crackers aren’t as light as the ones you buy in the store. But they’re crunchy and delicious, just the ticket for spreading with peanut butter and enjoy with a cold glass of milk.

Ingredients

1 cup (4 ounces) Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

Directions

In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.

Ice Cream Bread

Ice-Cream-Bread

 

Ingredients

2 cups of softened ice cream, any flavor

1½ cups of self rising flour

Directions

Preheat your oven to 350 degrees. Grease a 8.5″x4.5″ pan.  In a mixing bowl, mix together the softened ice cream and the self rising flour until combined. Do not over mix, just until combined.

Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.

Remove from oven and allow bread to rest for about 5 minutes.

Remove from the pan and allow bread to cool the rest of the way on a cooling rack.

Enjoy warm or at room temp. Keeps for 2-3 days.

Kentucky Derby Party Cheese Straws

Cheese Straws

Ingredients

All-purpose flour, for dusting

14 ounces frozen puff pastry, thawed

1 large egg, lightly beaten

4 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1 1/2 cups)

Coarse salt

Directions

On a lightly floured work surface, roll out pastry dough to a 12-inch square. Use a pastry brush to dust off excess flour; brush some beaten egg over dough until well moistened.

Sprinkle bottom half of dough with half the cheese and a pinch of salt. Fold top half of dough over cheese-covered section, and press gently all over dough to seal. Roll out dough again to a 7 1/2-by-12 1/2-inch rectangle. Brush top of dough with more beaten egg. Sprinkle evenly with remaining cheese, and season with salt; press gently on topping to adhere it.

Using a pastry wheel or sharp knife, trim edges to form a neat 7-by-12-inch rectangle. Cut dough into 1/4-by-12-inch strips. Twist into spirals, and place about 1/2 inch apart on baking sheets. To prevent straws from straightening out, gently press both ends onto sheets. Cover with plastic wrap, and refrigerate at least 30 minutes (or up to overnight).

Preheat oven to 375 degrees. Bake, rotating sheets halfway through, until straws are golden brown and cooked through, about 15 minutes. Remove from oven; loosen straws from sheets with a thin spatula and transfer to a wire rack to cool. Serve warm or at room temperature.

In addition to cheese, you can sprinkle the straws with poppy seeds, sesame seeds, paprika, or cayenne pepper. Once cooled, the straws will keep at room temperature up to one week.

CRACKER JACKS

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Ingredients

4 quarts popped popcorn

1 cup Spanish peanuts

4 tbsp butter

1 cup brown sugar

½ cup light corn syrup

2 tbsp molasses

¼ tsp salt

Directions

Preheat oven to 250 degrees

Combine popped popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.  Combine all remaining ingredients in a saucepan.  Stirring over medium heat, bring the mixture to a boil.

Using a cooking thermometer, bring the mixture to the hard-ball stage (260-275 degrees).  This will take 20-25 minutes.

Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them.  Then place them back into the oven for 15 minutes.

Mix well every five minutes, so that all of the popcorn is coated.  Remove from oven and pour popcorn out onto wax paper and allow to cool.  Break up the chunks.

Cool and store in a covered container to preserve freshness.  Enjoy!