Eat This: Smitten Kitchen "Favorite Brownies" With Hazelnuts

Deb Perelman at the Smitten Kitchen blog got me started down the road to blogging and enjoying recipes online.  I read blogs like other people read biographies, unashamedly, unabashedly, happily.  

Deb's recipe for "My Favorite Brownies" was simple and delicious and now my new favorite.  I made three small changes and they turned out perfectly.  (1) I dusted the pan with cocoa powder before adding the batter (2) I added one teaspoon of instant espresso powder and, (3) I added one cup of chopped hazelnuts.  I was just in that kind of mood.  These lend themselves to additions really well.

Homemade: Nutella

I snagged this recipe from a very nicely done, new (to me) website, Sunday-Suppers.com.  I love Nutella.  What could be better than nuts and chocolate? Who knew you could make it yourself? I think I might add just a touch more sweet; not a lot mind you, but a little.  I've taken the exact recipe from the site, but keep that in mind. if you have a little more of a sweet tooth.

The recipe is quite straightforward and I cannot wait to get my hands on it!  Looks like a trip to the grocery tomorrow just in time for Mother's Day.

Homemade Nutella

Start to finish: 30 minutes                                                                     Yield: 2 jars

Ingredients:
1 2/3 cup hazelnuts

1 3/4 cup whole milk

6 tbsp. confectioners sugar 

Pinch of salt

2 tbsp. canola oil
12 oz. semisweet chocolate, chopped


Special equipment: food processor

Preheat the oven to 350 F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.

In a small saucepan warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.

In a bowl over a water bath, (or in a microwave), melt the chocolate.

Meanwhile, in a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use.

Best served with fresh Blood Orange Mimosas ... we'll talk about those next time.