Happy Monday! Are you cyber shopping your way through the internet?
This month is flying by and I’m so floored by the talent that these amazing guest posters have shared.
Now that Thanksgiving is behind us… it’s full tilt ahead to Christmas!
I met today’s guest poster in New Orleans last year when we went to a Zatarain’s Krewe immersion weekend. Steph is adorable, talented, sweet, funny and so full of life and joy! If you haven’t read her blog, Lick My Spoon – you should Steph’s blog is filled with gorgeous photos, mouthwatering recipes and fun stories from her travels with her sweet husband.
Steph pretty much solidifies why I love her with her recipe today!
Don’t forget to stop by According 2 Kelly to get some Craft inspiration and Skip To My Lou for your daily does of Sewing inspiration, plus the links to the other 2 amazing giveaways we have going on!!!
Hey y’all! I can’t even tell you how excited I am to be guest posting on A Southern Fairytale. Almost as excited I am to be saying “y’all” in a post. I hope it sounds more natural in your head than it does in mine. I’d make an awkward Southerner – unlike my dear friend, Rachel, who makes a cute-as-a-button Southern Belle, cowboy boots and all. I digress. I’m thrilled to be participating in this Holiday Bake Sew Craft Along! I’m loving all these amazing handmade gift ideas. Homemade food gifts are my favorite things to give during the holidays. It just makes me smile to think of giving something I’ve made with love that friends and family can fill their bellies with.
In holidays past these Christmas Cookie Jars have been a big hit, but I think this year I’ve found something else that may just top that: Homemade Nutella. Good heavens. This stuff is divine.
And so easy to make. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence, and poured into a pretty jar. That’s it! Oh, and did I mention, it’s vegan and gluten-free? Yep, this Nutella is a winner.
I found dry roasted hazelnuts at my Trader Joe’s so that saved me some time. They weren’t perfectly peeled, and had about half of the skin still on, but that’s fine since everything gets pulverized anyway. If you are going to toast and skin the hazelnuts yourself, check out this post from My Baking Addiction for a good trick on how to peel hazelnuts with ease.
You will be sure to make somebody very very happy with this homemade Nutella. It’s pretty flippin amazing slathered on banana bread. A spoonful of it will transform your morning coffee into something spectacular. Yeah…you may want to make a double batch.
Homemade Nutella (Vegan + Gluten-Free)
This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from The Kitchn.)
Prep Time: 10 minutes
Makes: about 2 cups
2 cups toasted hazelnuts, peeled
1/2 cup coconut oil, melted to liquid form
1 cup powdered sugar (check that it’s GF if that’s a concern)
1/2 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1. Blend the hazelnuts until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.
2. Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.
Note on equipment: If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.
- 2 cups toasted hazelnuts, peeled
- ½ cup coconut oil, melted to liquid form
- 1 cup powdered sugar (check that it’s GF if that’s a concern)
- ½ cup unsweetened natural cocoa powder
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- Blend the hazelnuts until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.
- Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.
This recipe was featured on Good Housekeeping