NUTELLA MADE AT HOME
One time, I think summer 2013, my best friend and college roommate, Nicole, made me Nutella from scratch. It was when I flew in from Texas to visit her in Queens (NY), back when I was a real true southern girl. Before then, I never realized how incredible and easy homemade Nutella was, and how much better it tasted than the respective store-bought cream in the jar. It was better not because it was hand-packaged, sealed with love and a little note, heart icons and all, but because the taste was significantly more pungent and came alive in my mouth. Store-bought is amazing, no -doubt, partly because of it’s convenience, but also its nuttiness and gloopy texture that ooze to all corners of your soul.
But homemade? Homemade tells a more intriguing and unforgettable story. It’s not surfacey. The meal of nuts too difficult to grind at home with everyday kitchen technology like blenders, leave the scratch-made version with more character. You’re not bamboozled or tricked into eating inprouncable ingredients or even cream. There are two ingredients, none of which are dairy of any kind- Just melted chocolate and roasted hazelnuts. BAM! spectacularness in a jar, available for all your toast and doughnuts and ice cream whenever you have available calorie space. I added orange zest because as I’ve said in the past, orange is a wonderful compliment to dark chocolate, so why not add it? I added a little sea salt, vanilla, and agave to round it all out, but really these are all just frilly additions, because sometimes I’m a frilly girl.
I tend to crave Nutella/ Chocolate Hazelnut Spread when my to-do list is miles long. Stress activates my emotional eating, clearly. I’m grateful to be able to turn many of my cravings into healthier alternatives at home, and there is something so empowering in that.
Here’s how to make this classic spread.
Current Reading List:
On Writing Well William Zinsser-Chapters on Simplicity and Audience
Notes: So far, brilliant! Giving me confidence I never allowed my writing before. Also making me realize that fluff is ultimately insecurity. (I’m a lover of the run-on sentence + commas are my crutch)
Song of Solomon Toni Morrison – Making my way through slowly but surely &
The Best Food Writing 2013 – specifically Tracie McMillian Cooking Isn’t Fun (Article in Slate) – Honestly, I disagreed with this article. To me, I believe it’s dangerous to approach to food as if it’s a chore. ALthough it can be a pain in the ass (from the wealthy to the poor, to the unlearned to me! (the super passionate cooker) I just think it was trying to debunk the magic and empowerment I find in turning mundane ingredients into something experientially enriching and creative.
Escaping the Restaurant Industries Motherhood Trap- Amanda Kludt EATER– careful ladies, this one is sure to set a fire in you
One Weird Trick to Help You Get Enough Vitamin D this Winter– Dan Nosowitz MODERN FARMER– WHOA! Who woulda thunk mushrooms would do it?!