Jason was out of town for business this week. That never happens and I learned some things about myself while he was gone.
#1 – I primarily cook for my husband – last night for dinner the kids and I had frozen pizza, and not even a respectable kind. I had no motivation to make dinner with my husband out of town.
#2 – I do not enjoy sleeping alone. I let all the kids pile into bed with me and figured out:
#3 – I think I’d rather sleep alone than get kicked in the ribs all night long!
I had no desire to cook while my husband was gone, but in order to prepare for his arrival home I felt the need to make treats. I thought he would feel the love if I had something a little extra special ready when he came home. And to quote my 5 year old daughter “These are awesome!”
Usually I go for a healthier graham cracker version with whole wheat flour and honey, but I tried a not-so-healthy version today and they were the best I’ve ever made. I found the recipe here.
This was the first time I’ve made a chocolate hazelnut spread. The recipe I found was fairly simple and straightforward. The part that was the hardest for me was removing the skins from the hazelnuts. I roasted the nuts in the oven for about 20 minutes at 350 and then rolled them in a dishtowel to remove the skins. A lot of the skins came off right away, but it took me about 20 minutes to get it all off. I was getting frustrated with it by the end. Am I missing something – is there an easier way? Or is it just a tedious task?
Chocolate Hazelnut Spread
- 2 cups whole raw hazelnuts
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast 15 minutes – 20 minutes. Stirring at about the 10 minute mark.
- To get rid of the skins, wrap the cooled hazelnuts in a kitchen towel. Rub until most of the skins come off. (Please let me know if you have a better method! )
- Process nuts in a food processor (I used my vita-mix) until they have liquefied, about 5 minutes.
- Then add the sugar, cocoa and vanilla. Slowly drizzle in just enough oil to make a spreadable consistency.
- Transfer the spread to an airtight container, and store in the refrigerator for a month.