Step by step homemade baking recipes
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If there is anything better than Nutella, it’s Nutella combined with a donut, Hershey’s chocolate sauce and ice cream to create a Donut Nutella Milkshake. It’s a milkshake of epic levels. I don’t like to throw that ‘epic’ word around easily…but it’s needed in this case!
Imagine this . . . hazelnut core, nutella hazelnut wafers, chocolate hazelnut coating. You with me?
Sound familiar? Like a Ferrero Rocher you say? Well, it is, but in GIANT form!
I’ve been wanting to make a homemade ferrero rocher every since I made homemade nutella. But, rather than making regular sized ones, I opted to go big. “Go big or go home” is what my brother used to say. He was referring to hockey and not chocolate, but that’s not important. When I’m referring to chocolate, I’m always referring to going BIG.
Hazelnuts are the main flavouring component to a ferrero. I find it next to impossible to find hazelnuts already roasted. To roast the hazelnuts, simply line a baking tray with parchment paper, and toast for 15-20 mins at 325F. Once the hazelnuts are fragrant and toasted, allow them to cool, and peel the skins from the nuts. They’re now ready to use!
To make the giant ferrero rocher, the general idea is to encase a hazelnut/hazelnut butter mixture, nutella wafers and coat the entire thing in chocolate and crushed hazelnuts.
If you prefer to stick with the smaller, traditional size, you can definitely do that with this recipe too. Instead of using the hazelnut butter and hazelnuts to make the core, simply use a single hazelnut. Wrap the hazelnut in the nutella mixture, roll into a ball, roll in nuts and finally melted chocolate.
Nutella. Yum. Chocolate hazelnut spread. Yum.
I only recently added Nutella into my baking life, and posted about that when I made Ferraro Rocher cupcakes. I haven’t looked back since! I enjoy the process of recipe testing and finding a way to make things in my own way, so when I needed more Nutella for an upcoming recipe, I knew I had to figure out how to make it myself.
The recipe is fairly simple, and what I like about making things homemade is that you know exactly what is in it. During my research, I started to notice that many products have ‘modified palm oil’. What in the world is that? I always have to question what a product is if you can’t buy it yourself at the grocery store. At least when I put butter in something, I know it came from a cow!
Yesterday, a story broke in Time that the price of Nutella is rising, due to the damaged hazelnut crops in Turkey (which provides 70% of the hazelnut supply!). So, grab your hazelnuts in bulk while you still can, and get making this!
Macarons have been on my baking bucket list for forever! They are something that as soon as I saw them, I knew I had to learn how to make them. So about a year ago, I decided I would try. I NEVER fail at baking. Ever. I’ve failed at decorating many times, but the actual baking process has always been successful for me.
I failed at making macarons. THREE times. THREE! How can an experienced baker, FAIL at something so little and cute? It has to be easy. Well, after experimenting with recipes three (did I mention that) different times, I finally found one that worked! On the first try.
So as a gift to you, I am sharing it! Happy day!
