So many delicious things to make, so little stomach space....

I've been finding so many things I want to make lately... Number one is definitely David Lebovitz's Homemade Nutella. This has 'Danger' written all over it. I would have to give some away as gifts, for my own sake.

Homemade Nutella

1/3 cup (40g) whole almonds

1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)

1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
8. Transfer the mixture into two jars and refrigerate until ready to use.

The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

Recipe here


The second thing I'm dying to make is homemade Irish Cream. I mean, who even knew you could make this yourself? The 'Danger' siren should also be going off with this discovery as well.

Homemade Irish Cream

1/2 cup heavy cream 

1/2 cup milk
1 can sweetened, condensed milk (14 ounces)
1 2/3 cups Irish whiskey (Canadian whiskey is also very good)
1 teaspoon instant espresso granules (or instant coffee granules)
2 tablespoons thick chocolate syrup
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Combine all ingredients in a large mixing bowl. Whisk everything together, making sure that mixture is well combined. Pour into bottles; seal and store in the refrigerator for up to 8 weeks.

Recipe from here.