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Lately I’ve been thinking about simplifying our life more and more, making room for the things that matter and the things that we REALLY want to have in our lives. Often I find it is so incredibly easy to think of all the things that are more Nate’s than mine, and I think about how he should really get rid of some of that stuff. Old printers and all kinds of photography paraphernalia that we don’t need because it’s been upgraded. Clothes. Shoes. Old blankets. The drill.
But when it comes to my kitchen stuff? FORGET IT. I need it all, right?
Well…maybe not. But it sure is hard to think about getting rid of any of it.
This week my goal is to glean only the things that I really use, really love, really enjoy out of my kitchen and give the rest away. Y’all. I can tell this isn’t going to be easy. I mean this kitchen stuff, most of it anyway, has traveled with us from Dallas to Denver to Little Rock. It’s seen us through many an entertainment occasion and has maybe even come in handy on a few blog photoshoots a year.
But the reality? There are really only a few appliances I actually need and use. And one of those bad boys is my food processor.
While I would certainly love to own a high-powered fancy blender or food processor, mine is a fantastic one that Nate bought be at Walmart a few years ago. That thing really has some life in it, and lately I’ve been using it almost weekly to make some kind of nut butter. Usually it’s coconut butter or my friend Ashley’s ridiculous roasted maple cinnamon almond butter, which will honestly change your life.
This time around though I wanted to try something different, and since I still had a bag of fresh hazelnuts in our home from this white chocolate hazelnut chunk coconut butter (WHOA!) I thought I’d try it out. I’m so glad I did; you guys know my love for Nutella but I honestly can’t keep it in the house because it will be gone in a matter of hours. But this hazelnut butter can be spread on anything or eaten with a spoon, then sprinkled with a little chocolate for a Nutella-esque treat without all the excess sugar.
- 2 cups chopped fresh hazelnuts
- pinch of salt
- Preheat oven to 325.
- Spread the hazelnuts on a baking sheet in one even layer.
- Roast at 325 for about 15-20 minutes, stirring every 3-5 minutes to make sure they're not burning.
- Once the hazelnuts are a slightly deeper color and smell fragrant, remove them immediately from the oven and pour onto a cold plate.
- Allow to cool for about 10 minutes or so, then place them in a food processor with the pinch of salt.
- Pulse a few times, then turn the processor on to start turning them into butter. You may want to stop and scrape down the sides a couple of times, but for the most part hazelnuts take very little time to get to their "butter" state.
- Serve and enjoy!
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