Homemade Nutella

Ingredients

1 cup hazelnuts
12 ounces milk chocolate, chopped

2 tablespoons mild vegetable oil, such as canola

3 tablespoons confectioners sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

3/4 teaspoon salt, more or less depending upon your preference

Directions

1. Preheat the oven to 350F (176C).

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for
about 12 minutes, until theyve browned a little and the skins are blistered a little. Wrap
them in a kitchen towel and rub vigorously to remove as much loose skin as possible.
(Some skin will cling to the nuts when youre done. Its okaynot to mention
inevitable.) Let cool completely.

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave.
Stir until smooth. Let cool completely.

4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar,
cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as
possibleor as smooth as you like. Add the melted chocolate, blend well, and then strain
the mixture to remove any chunks of hazelnut that remain. The resulting homemade
Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken
as it cools. Scrape your homemade Nutella into a jar or other resealable container and let
it cool to room temperature. Cover the container after snitching several spoonfuls. The
Nutella will keep on the counter for up to 2 weeks. (Hah!)

Nutella Frosting Variation

Heres what you do. Just grab your stand mixer and beat 1/2 cup of homemade Nutella, 3
tablespoons room-temperature butter, and 3/4 cup confectioners sugar until creamy. Jack
up the speed to medium-high and slowly, slowly drizzle in 2 tablespoons heavy cream,
beating just until smooth and fluffy and irresistible. Use immediately.

Homemade Crunchy Oatmeal Peanut Butter Oats n Honey Bars

Ingredients
3 cups rolled oats (use gluten free oats for a gluten free version)
1 cup rice crispies cereal
1/4 cup roasted peanuts, chopped
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup honey
1/2 cup + 2 tablespoons peanut butter, divided
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 tablespoon brown sugar
Instructions
1. Preheat oven to 350 F. Line an 9x13 inch pyrex dish with parchment paper (do not skip
this step).
2. Combine the oats, rice crispies, chopped peanuts, salt and baking soda in a medium size
mixing bowl. In a glass measuring cup or microwave safe bowl mix the honey, 1/2 cup
peanut butter and coconut oil. Place in the microwave for 30 seconds to 1 minute. Stir to
melt the coconut butter then add the vanilla and brown sugar. Whisk to combine and then
mix the wet with the dry ingredients. Transfer the oat mixture to the prepared pyrex dish
that is lined with parchment paper, and press down hard. I used the back of a measuring
cup (spray or oil the bottom so it does not stick and press hard!) and it worked awesome!
3. Microwave the remaining 2 tablespoons of peanut butter for 30 seconds. Drizzle over the
top of the bars.
4. Place in the preheated oven for 20 to 25 minutes. The bars will be golden on top. Remove
the bars and let the bars cool in the pan for 10-20 minutes then remove from the pan and
then cut while the bars are firm, but still somewhat soft. Place on a cooling rack to cool
completely. Store in a sealed container or wrapped in plastic wrap.

Homemade Baked Smoked Paprika Chips with Onion Dip

Chips
2 russet potatoes (about 1 1/4 lb total), unpeeled
1 tablespoon olive oil
2 teaspoons sweet smoked paprika
1/2 teaspoon salt
Dip
2 teaspoons olive oil
1 small onion, minced
2 scallions, thinly sliced
1 1/4 cups plain nonfat Greek yogurt
1/4 cup mayonnaise
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 400 F. Spray two rimmed baking sheets with nonstick cooking spray.
Using a mandoline or a sharp knife, slice the potatoes into very thin rounds (about 1/16-inch).
Place them in a colander and rinse thoroughly with cold water. Spread in a single layer on a
kitchen towel or paper towels and top with another towel or paper towels dry completely.
Whisk the oil, paprika and salt together in a large bowl. Add the potatoes and toss to coat.
Transfer the potatoes to the prepared baking sheets. Spread in a single layer its important they
all have their own space in order to crisp up. Bake for 12-20 minutes, or until the chips are
browned and crispy. The baking time will vary depending on the thickness of the rounds so
check frequently, and pull chips that are finished from the baking sheets and let the others
continue to cook. The chips will crisp a bit more as they cool. They can be stored in a paper bag
for up to 3 days.

To make the dip: Set a nonstick skillet over medium heat and add the oil. When it shimmers, add
the onion and the white parts of the scallions. Cook for about 10 minutes, stirring frequently,
until golden brown and softened. Cool completely.
Stir together the cooled onion mixture, the scallion greens, the yogurt, mayonnaise, garlic
powder, onion powder, salt, and pepper in a medium bowl. Cover the bowl and refrigerate for at
least an hour to allow the flavors to meld. Serve with the chips.

Homemade Peanut Butter

Ingredients
16 ounces of dry roasted peanuts (more or less depending on how much you want to make at
once)
a pinch or two of salt
a food processor.
Instructions
Place all the peanuts in your food processor and blend for 8-10 minutes.
Every 2-3 minutes you may need to stop the processor and use a spoon to break up the
peanuts/scrap down the sides of the bowl.
At first the mixture will get crumbly/powder-y... just keep on processing because it will turn
creamy!
Depending on the freshness of your peanuts you may need to add a teaspoon or two of oil
(canola, vegetable or peanut oil work well) but it usually is not necessary.
Once your peanut butter is creamy, taste it and add a bit of salt if you like. Store in an air tight
container in your refrigerator for up to a month.

Homemade Hummus
1 3/4 cups cooked, drained chickpeas (kacang kuda) (from a 15-ounce can) or a little shy of 2/3
cup dried chickpeas (for same yield)
1/2 teaspoon baking soda (for dried chickpeas only)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water or reserved chickpea cooking water
Olive oil, paprika or sumac, pita wedges (brushed with olive oil and sprinkled with zaatar, or a
combination of sesame seeds and sea salt), and/or carrot sticks [optional] to serve
If using dried chickpeas: There are multiple methods to cooking them, and you can use
whichever is your favorite, or Ottolenghis, or mine. Ottolenghis is to put the chickpeas in a
large bowl and cover them with at least twice their volume of cold water, leaving them to soak
overnight. The next day, drain them, and saute them in a medium saucepan with the baking soda
(which many find reduces the gassy effects of fresh beans) for about three minutes. Add 3 1/4
cups water and bring it to a boil. Skim any foam that floats to the surface. Theyll need to cook
for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When
tender, one will break up easily between your thumb and forefinger. My method is similar, but I
often put mine in a slow-cooker on high with the baking soda for approximately three hours, so I
dont have to monitor them as much.
Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired) and
cool enough that you can pick one up without burning your fingers.
Whether fresh or canned chickpeas: Peel your chickpeas. I find this is easiest when you take a
chickpea between your thumb and next two fingers, arranging the pointy end in towards your
palm, and pop! the naked chickpea out. Discard the skin. I get into a rhythm and rather enjoy
this, but its also already established that Im a weirdo.
In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping
down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the
machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time,

until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this
volume, but you may need slightly more or less.
Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold
off on adding more garlic just yet, however. I find that it blooms as it settles in the fridge
overnight, becoming much more garlicky after a rest, so that even if it doesnt seem like enough
at first, it likely will be in the long run.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can.
To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita wedges or
carrot sticks.

Homemade Peanut Energy Bar

Ingredients

1/2 cup dry roasted salted peanuts

1/2 cup roasted sunflower seeds, or other
chopped nuts

2 cups raisins, or other chopped dried fruit

2 cups rolled or instant oats

2 cups toasted rice cereal, such as Rice Krispies

1/4 cup toasted wheat germ, (optional)

1/2 cup creamy or crunchy natural peanut butter

1/2 cup packed brown sugar

1/2 cup light corn syrup, or honey

1 teaspoon vanilla extract

Preparation
1. Coat an 9-by-13-inch baking pan with cooking spray.
2. Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried
fruit), oats, rice cereal and wheat germ (if using) in a large bowl.
3. Combine peanut butter, brown sugar and corn syrup (or honey) in a large
microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add
vanilla and stir until blended. Pour the peanut butter mixture over the dry
ingredients and stir until coated.
4. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat
your fingers with cooking spray.) Let stand for about 1 hour to harden. Cut
into bars.

Tips & Notes

Make Ahead Tip: Individually wrap in plastic and keep at room temperature
for up to 1 week or freeze for up to 1 month. Thaw at room temperature.

Homemade Eating well Energy Bar

Ingredients

1 cup lightly salted dry-roasted peanuts,

coarsely chopped
1/2 cup crispy brown rice cereal

1/2 cup old-fashioned or quick-cooking rolled

oats

1/3 cup raw pumpkin seeds or sunflower seeds

1/4 cup dried blueberries

6 dried apricots, diced

3 tablespoons mini chocolate chips

5 tablespoons brown rice syrup or light corn syrup

Preparation
1. Preheat oven to 325F. Line the bottom and sides of an 8-inch-square baking
pan with foil and coat with cooking spray.
2. Combine peanuts, rice cereal, oats, pumpkin (or sunflower) seeds,
blueberries, apricots and chocolate chips in a large bowl. Drizzle with syrup
and gently stir until thoroughly combined. Spread in the prepared baking pan.
Coat another piece of foil with cooking spray and place on the bar mixture,

sprayed-side down. Place another pan on top and press firmly to compress
the mixture. (Pressing before baking helps the bars hold together after
baking.) Remove top pan and foil.
3. Bake until just beginning to turn golden at the edges, 20 to 24 minutes (metal
pan) or 30 to 35 minutes (glass pan). Cool in the pan on a wire rack for 10
minutes.
4. Carefully lift the baked square out of the pan by holding the edges of the foil
and place on a cutting board, leaving the foil underneath. Cut in half, then cut
each half crosswise into 6 bars. Let cool completely before lifting the bars off
the foil.

Tips & Notes

Make Ahead Tip: Store airtight between sheets of wax paper for up to 1
week. Or individually wrap in plastic and freeze.

Oatmeal Chocolate Chip Cookies

Ingredients

2 cups rolled oats, (not quick-cooking)

1/2 cup whole-wheat pastry flour, (see
Ingredient Note)

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup tahini, (see Ingredient Note)

4 tablespoons cold unsalted butter, cut into pieces

2/3 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 large egg white

1 tablespoon vanilla extract

1 cup semisweet or bittersweet chocolate chips

1/2 cup chopped walnuts

Preparation
1. Position racks in upper and lower thirds of oven; preheat to 350F. Line 2
baking sheets with parchment paper.
2. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and
salt in a medium bowl. Beat tahini and butter in a large bowl with an electric
mixer until blended into a paste. Add granulated sugar and brown sugar;
continue beating until well combined"the mixture will still be a little
grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a
wooden spoon until just moistened. Stir in chocolate chips and walnuts.
3. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a
prepared baking sheet and flatten it until squat, but dont let the sides crack.
Continue with the remaining batter, spacing the flattened balls 2 inches
apart.
4. Bake the cookies until golden brown, about 16 minutes, switching the pans
back to front and top to bottom halfway through. Cool on the pans for 2
minutes, then transfer the cookies to a wire rack to cool completely. Let the
pans cool for a few minutes before baking another batch.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for
longer storage.

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular

whole-wheat flour, has less gluten-forming potential, making it a better
choice for tender baked goods. You can find it in the natural-foods section of
large super markets and natural-foods stores. Store in the freezer.

Tahini is a paste made from ground sesame seeds. Look for it in natural-foods
stores and some supermarkets

Spiced Chickpeas Nuts

Ingredients

1 15-ounce can chickpeas, rinsed

1 tablespoon extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon dried marjoram

1/4 teaspoon ground allspice

1/4 teaspoon salt

Preparation
1. Position rack in upper third of oven; preheat to 450F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and
salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until
browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15
minutes.

Creamy Chocolate Gelato

Ingredients

1/2 cup unsweetened cocoa powder,

preferably natural (see Note)
2 14-ounce cans lite coconut milk (about 3 1/2
cups), divided

1 teaspoon vanilla extract

3/4 cup plus 2 tablespoons sugar

2 tablespoons cornstarch

1/8 teaspoon salt

Preparation
1. Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3
cup) to make a smooth paste. Stir in vanilla.
2. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the
remaining coconut milk. Heat over medium heat, stirring frequently with a
wooden spoon or heatproof spatula, until the mixture begins to barely
simmer around the edges. Then, stirring constantly and scraping the sides
and corners of the pan to prevent scorching, let the mixture simmer for 21/2
to 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the
bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed,
for about 45 minutes. Cover and refrigerate until cold, at least 3 hours.
3. Pour the gelato mixture into the canister of an ice cream maker. Freeze
according to manufacturers directions.

Raspberry-Chocolate Chip Frozen Yogurt

Ingredients

3 cups fresh or frozen (not thawed) raspberries

2 cups low-fat plain yogurt

1/3 cup sugar

1 1/2 teaspoons vanilla extract

1/2 cup chocolate chips, preferably mini

Preparation
1. Place raspberries, yogurt, sugar and vanilla in a food processor and process
until smooth.
2. Transfer the mixture to an ice cream maker (or see No Ice Cream Maker?
below). Freeze according to manufacturers directions, or until desired
consistency. Add chocolate chips during the last 5 minutes of freezing.
Transfer to an airtight container and freeze until ready to serve. No Ice Cream
Maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir
every few hours, until the mixture is firm along the edges and semi-firm in
the center, 2 to 6 hours (using frozen berries will shorten the freezing time).
Transfer to a food processor and process until smooth. Transfer to an airtight
container, stir in chocolate chips, cover and freeze until ready to serve.

Tips & Notes

Make Ahead Tip: Store in an airtight container in the freezer for up to 1

week. Let stand at room temperature for about 30 minutes before serving.

Chocolate-Chocolate Chip Cookies

Ingredients

1 1/2 cups white whole-wheat flour (see Tip)

1 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet mini chocolate chips, divided

1 cup sugar

5 tablespoons canola oil

4 tablespoons unsalted butter, at room temperature

2 large eggs

2 teaspoons vanilla extract

Preparation
1. Whisk white whole-wheat flour, all-purpose flour, cocoa, baking powder,
baking soda and salt in a medium bowl.
2. Place 1/4 cup chocolate chips in a small, heatproof bowl; microwave on
Medium for 1 minute. Stir, then continue microwaving on Medium, stirring
every 20 seconds, until melted. (Or place chocolate in the top of a double
boiler over hot, but not boiling, water. Stir until melted.) Let cool slightly.
3. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until
smooth, scraping down the sides. Add eggs, vanilla and the melted chocolate;
beat until smooth, scraping down the sides. Add the flour mixture and mix on
low speed until just combined. Stir in the remaining 3/4 cup chocolate chips.
4. Place half the dough on a large piece of plastic wrap and shape into a 10-inch
log (its OK if its not perfectly round). Repeat with the remaining dough. Wrap

and freeze until just firm, about 45 minutes. Reroll the logs to make them
rounder and return to the freezer until very firm, at least 1 hour more.
5. Preheat oven to 350F. Line a baking sheet with parchment paper or a
silicone mat.
6. Remove one roll of dough at a time from the freezer and let stand at room
temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4inch-thick rounds, turning the dough a quarter turn after each slice to help
keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If
your cookies arent as round as you want them to be, shape the dough with
your fingers.
7. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a
wire rack to cool completely. Repeat with the remaining roll of dough, if
desired.

Tips & Notes

Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3
months.

Tip: White whole-wheat flour, made from a special variety of white wheat, is
light in color and flavor but has the same nutritional properties as regular
whole-wheat flour. It is available at large supermarkets and natural-foods
stores and online at bobsredmill.com or kingarthurflour.com. Store it in the
freezer.

APAM BALIK MENGGUNAKAN PEMANGGANG AJAIB SERBAGUNA

Bahan-bahan (untuk 3 apam balik size sederhana tebal)
2 cawan tepung gandum
cawan gula
1 sudu teh soda bicarbonate
1 sudu teh baking powder
2 biji telur
1 cawan air
2 sudu minyak masak
Secubit garam
Bahan tabur : Kacang tanah yang sudah dikisar, gula, jagung ala krim dlm tin,
mentega @ apa2 saja mengikut selera anda
Cara-cara:
1.Mesin/pukul gula bersama telur hingga kembang, (guna mesin mixer, adunan lbh
halus)
2.Masukkan soda bicarbonate, baking powder, garam, air dan 2 sudu minyak
masak. Mesin lagi hingga sebati.
3.Masukkan tepung dan mesin lagi sehingga sebati. (ADUNAN SIAP)
4.Tuangkan 2.5 senduk adunan tadi (utk sederhana tebal) ke dlm PEMANGGANG.
Jika nak yg lebih nipis, kurangkan adunan 1.5 senduk dan nipiskan/ratakan dlm
pemanggang. (tak perlu sapu minyak di permukaan PEMANGGANG x melekat.)
5.Buka api dapur gas slow/sederhana
6.Tabur gula, kacang, jagung, mentega dan lain2 yg diinginkan selera anda. (gula ,
jagung tabur lebih ikut selera anda jika mahu)
7.Tutup PEMANGGANG , dalam 5 minit boleh buka dan jenguk tengok adunan dah

naik sedikit, tgk bahagian bwh adunan jika dah garing @ kekuningan dan bahagian
atas dah masak, blh lipat dua .
Boleh diangkat, di potong dan sedia dihidang.