(no subject)

[camwyn]

Eight ounces of Trader Joe's large raw hazelnuts, one cup of confectioner's sugar, one third of a cup of cocoa powder, two tablespoons of oil, one teaspoon of vanilla extract, and an eighth of a teaspoon of salt later and I can say that pushing my stick blender into 'I have to shut down now or I will overheat' territory was worth it. Homemade chocolate hazelnut spread is totally awesome.

ETA: new icon. It's from the web site flameka.com, where they sell flame and other customization decals for Kitchenaid stand mixers, but it's very similar to my own mixer- I have that set of flames on mine, anyway.

Comments

[ceitfianna]

Stick blender? I would make this but am missing something for the pureeing part. I have a handheld mixer but I don't think that would do it. As I will spend far too much on nutella when given the chance and have all of these ingredients.

[camwyn]

Something like this:

http://www.kitchenaid.com/flash.cmd?/#/product/KHB2561OB/

It's an immersion blender with attachments that I can use to work like a food processor, basically. If you don't have something like that you're best off with a basic food processor.

[ceitfianna]

I've seen those on cooking shows, they look very cool. At some point I'm going to end up investing in a good food processor when I feel a little more settled. So many things I want to make that I just don't have the supplies for.

[in_the_blue]

...that sounds amazing.

[camwyn]

It is. It really is. The recipe calls for hazelnut oil if you have it, but notes that walnut oil or regular vegetable oil are okay too, and even without the extra hit of hazelnut it's fully amazing.

... I need a kitchen icon.

[thewickedlady]

Man, that sounds tasty!!

[camwyn]

It worked out better than the root beer, that's for sure. Not that the root beer's bad, it just didn't carbonate the way I'd hoped. I'm going to have to keep trying.

(It's sort of carbonated. It just has the fizz of a soda that's just this side of flat. I'm not sure what I did wrong but I think I have enough herbs for a second go without having to make the trip out to Cambridge Naturals.)

[thebattycakes]

OOooooOOOoOOoo!

So you just toss all that shit in a food processor and push play?

*is ready with a bag of pretzels*

[camwyn]

Almost. More like:

1. Those hazelnuts? Have skin on them. Put them on a cookie sheet and toast them in your oven at 350 degrees for about ten minutes.
2. Now take them out and put them in a bowl. Put another bowl mouth to mouth with this bowl. Shake those suckers like a maraca.
3. When you're done shaking, take the nuts out- the shaking was meant to knock as many skins off or loose as possible but you may have to brush some off with your fingers. Not kidding about getting the skins off, they make the mixture bitter and nasty.
4. Nuts go in the food processor now. Run it for five minutes. You will spend the first two or three minutes wondering whether you're doing this right because all you'll see is little grindy bits of nut. Then the pieces will start releasing their oil and you'll have to stop periodically to scrape the sides down.
5. Is your nut grindy stuff a reasonably smooth and fluid kind of goo? Okay, great. Now toss the other shit in the food processor and press play. Should take about two minutes more.

I tried doing step 5 by hand. I do not advise this.

[thebattycakes]

Sweet! You are a super genius, yo!

I'm gonna make you a business card that says that on there. Thanks! Can't way to try it, once I get my mitts on some hazelnuts and a food processor. :D

[camwyn]

Can't claim credit. It's recipe #2 in this book. Which is also where I got my beef jerky recipe and the root beer recipe, among others.

[thebattycakes]

Pfft, you still managed to put it all together, make it deliciously edible, and are sharing it with the world.

I love reading your cooking adventures. I would totally watch the Cam Cooks from Complete Scratch show *nods*

[batyatoon]

omg ME TOO.

[batyatoon]

I am so going to make this. WITH NON-SUGAR SWEETENING.