I swear, everyone is sleeping well but me!
A representative from Madecasse was at PCC in Issaquah for buyers to sample all the flavors. This was the best part of a grouchy shopping trip. After I tried the chocolate I was so perked up from the experience that I kept wanting to direct all the other crabby shoppers to the chocolate area.
Yes, I toasted the hazelnuts a bit too much. It is a good thing my fingers are mostly healed for the skin removal process. They smell kind of funny while roasting but I loved the taste so much I had to quickly blend them up before I ate them all and had to get more for the recipe!
Nutella! I am pretty excited that my first version of this is homemade.
I don't think I have actually had Nutella before but I seem to think I don't like it which is practically a challenge as far as I am concerned these days. My younger self was far more picky about how foods smelled, looked, and their texture.
There is a lot that I think I don't like that I never have actually tried.
My version was totally fine at a 1/4 cup of agave. Technically the recipe called for about 3 tablespoons more and my understanding is that Nutella is very sweet. So keep in mind I have probably never eaten the real stuff before but I found it perfect at just the 1/4 cup.
Chocolate Nutella Fudge and had the Nutella recipe not made such a huge batch that would have been correct. :)
The Chocolate Nutella Fudge is actually better in my opinion than just the Chocolate Fudge which was the first thing I made when I got my beloved coconut butter.
Blueberry Ketchup boiling.
Brussels Sprouts (which I am eating in unreal quantities...I wish Costco would stock them cheap). As well as tofu and sweet potatoes which were not exciting enough to photograph.
Graham Cracker recipe and use it as the crust for tofu cheesecake. And being the person that I am, I wanted to skip the step of making them into crackers first and turning those crackers into crust.
So next time around I will be making crackers first, and then blending them down and doing the standard crust method. Why that should make a difference is beyond me. Maybe because the dough gets all the puff out of its system the first time around.