Giada De Laurentiis Homemade Nutella

Homemade Chocolate-Hazelnut Spread

Recipe courtesy Giada De Laurentiis

.Prep Time:30 min

Inactive Prep Time:20 min

Cook Time:20 min

Ingredients:

1/2 cup semisweet chocolate chips (3 ounces)

3/4 cup skinned hazelnuts, toasted (about 4 ounces)

2/3 cup sweetened condensed milk, such as Eagle Brand

1 tablespoon honey

1/8 teaspoon kosher salt

Toasted baguette slices

Sliced fruit, such as apples, pears, pineapple and/or bananas

Directions

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.

Preheat the oven to 350 degrees F.

Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.

Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl. Serve with the toasts and sliced fruit.

Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

Makin' Your Own Kahlua

I love Kahlua...there I said it. I could drink it morning, night and day...I think it's the coffee flavor that draws me in. This easy to follow recipe produces a rich, velvety coffee-flavored elixir that is the main ingredient of drinks such as White Russians and Mudslides. Kahlua is also a delicious "on the rocks" drink, whether straight over ice or topped off with a little half-and-half cream.

Difficulty: Easy

Instructions

Things You'll Need

• 2 cups water
• 1 ½ cup dark brown sugar
• 1 ½ cup granulated sugar
• ½ cup instant coffee
• 1.75 liters high quality vodka
• 2 tsp. pure vanilla extract
• 1 whole vanilla bean

Combine the brown sugar, granulated sugar and water in a small sauce pan. Simmer for 10 to 15 minutes until sugar is dissolved.

Remove from the heat. Stir in the coffee. Allow to cool completely.

Pour into a large plastic container with a lid. Add the vodka, vanilla flavoring and vanilla bean.

Cover and let stand for two to three weeks or until fully aged. Kahlua, when properly stored, can last safely for up to a few years.

• To make a White Russian, use two shots vodka, one shot Kahlua and one shot light cream. Combine the vodka and Kahlua over ice cubes in an old-fashioned glass. Top off with the light cream and serve cold.
• To make a Mudslide, use one shot of vodka, one shot of Kahlua, one shot of Irish cream (such as Bailey's brand) and one shot of cream. Combine all ingredients in a shaker with ice and shake vigorously. Serve cold in an old-fashioned glass.

 

Football Stadium made of Food

Will be making this for our Superbowl Party...football stadium make of food!

Easy Crockpot Pulled Pork

Easy Crockpot Pulled Pork

Pork shoulder roast, trimmed of fat

Several Onions

Pepper

Bottle of your favorite Bar-B-Que Sauce

After trimming roast of fat( not all, you need some for flavor) put in crockpot and cover with water. Quarter several onions and throw on top. Little pepper...I don't add salt as the pork is usually salty enough. Not specific about amount because you throw these out after roast cooks. Cook on low for 4-6 hours or until you can easily shred roast with two forks.

Throw away onions, drain off water. Remove roast and shred with forks. Spray crockpot with Pam, return pork to pot, add bottle or sauce. I recomment getting 2nd bottle just in case one doesn't look like enough. It should be wet and well covered but not soupy. Heat until warm...serve over rolls with coleslaw. Enjoy!

Easy Crumb Coffee Cake

Easy Crumb Coffee Cake

1 Box Yellow Cake Mix...bake according to directions on box at 350 until done.

Take out of oven, crumble topping(directions below) all over and put back in to bake for another 15-20 min. Let cool and enjoy!

For crumb topping:

2 sticks butter, melted

2 cups flour

1 cup sugar

4 tsp cinnamon

Combine all ingredients...adding additional flour if too sticky.

Apple Butter Spice Muffins

Apple Butter Spice Muffins

1/2 cup sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground allspice

1/2 cup pecans or walnuts, chopped

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup milk

1/4 cup vegetable oil

1 egg

1/4 cup apple butter

1. Preheat over to 400 degrees. Line 12 standard(2 1/2 inch) muffin cups with paper baking cups.

2. Combine sugar, cinnamon, nutmeg and allspice in large bowl. Toss 2 tbsp sugar mixture with pecans in small bowl and set aside. Add flour, baking powder and salt to remaining sugar mixture.

3. Whisk milk, oil and egg in medium bowl. Stir into flour mixture just until moistened.

4. Spoon 1 tbsp batter into each prepared muffin cup. Spoon 1 tsp apple butter into each cup. Spoon remaining batter evenly over apple butter. Sprinkle evenly with reserved pecan mixture.

5. Bake 20-25 minutes or until golden brown and toothpick inserted into centers comes out clean. Immediately remove from pan and cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 muffins.

From Fall Baking 2011

Gerber Daisey Cookie Favor

Here are my most recent cookie favors for my niece. She is combining hot pink and orange in the bridesmaids bouquets. She loves Gerber daises so we combined it all in this cookie favor. What do you think? Will be making Back to School cookies next week and I will have pictures and a tutorial.