RadioBDC Logo
I Don't Want to Change You | Damien Rice Listen Live
 
 
< Back to front page Text size +

Easy Homemade Nutella from America's Test Kitchen's DIY Cookbook

Posted by Melissa Massello  March 6, 2013 12:00 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

diy-cookbook-homemade-nutella.jpg When you pair the tried-and-true recipe testing power of America's Test Kitchen with one of our favorite topics, pantry staples, you know we're going to love it. The Brookline-based team behind Cook's Illustrated and Cook's Country hits it out of the park with this one, delivering step-by-step photo instructions for each of the 100+ foolproof kitchen projects.

I made it a whopping six pages into the cookbook before practically drooling on their version of Nutella, a chocolate hazelnut spread so warm and nutty, you may never buy the imported stuff again.

diy-cookbook-americas-test-kitchen.jpg

Once you make it past your new favorite nut spread, there's more exciting recipes for jams, condiments, cheese and yogurt, beer, and cured meats, all with helpful time tables as to when you can enjoy the fruits (or pickles) of your labor.

We'll be happily cooking through this book all spring. After we snack on some more spread.

CHOCOLATE-HAZELNUT SPREAD
makes 1 1/2 cups
Make today, enjoy immediately
from
The America's Test Kitchen DIY Cookbook

• 2 cups (8 ounces) hazelnuts
• 1 cup confectioners' sugar
• 1/3 cup cocoa powder
• 2 tablespoons hazelnut, walnut, or vegetable oil
• 1 teaspoon vanilla extract
• teaspoon salt

Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating baking sheet halfway through roasting. Transfer hazelnuts to medium bowl. When hazelnuts are cool enough to handle, place second medium bowl on top shake vigorously to remove skins.

Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down bowl often.

Add sugar, cocoa powder, oil, vanilla, and salt and process until fully incorporated and mixture begins to lossen slightly and becomes glossy, about 2 minutes, scraping down the bowl as needed.

Transfer spread to jar with tight-fitting lid. Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

~Tara

This blog is not written or edited by Boston.com or the Boston Globe.
The author is solely responsible for the content.

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

 

About the Authors

Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out More »
Tara Bellucci is a Boston-based writer that lives for fonts, food, and flea market finds. Whether decorating jars of her homemade jam for The Boston More »

More community voices

Child in Mind

Corner Kicks

Dirty Old Boston

Mortal Matters

On Deck

TEDx Beacon Street

archives