I slathered the first year of motherhood with nutella. (There’s proof of that right here.) It needed it—for both the protein and the indulgence. If there had been enough time to go to the doctor, they would have diagnosed me with a deficit of both and prescribed a jar of nutella. So a slather a day it was. I’m exaggerating only slightly.
I knew there was only one way to celebrate the Edible Baby Bash for Ashley of Edible Perspective—with a slather of nutella. This time a homemade variety made from toasted hazelnuts, melted chocolate, and plenty of salt and vanilla. Ashley is known for her nut butter recipes, so I’m taking the liberty to add a new indulgent nut butter to the gallery. Because those early days of motherhood need it. (For the protein, of course.)
To Ashley—I hope you’re generous with yourself. You’ll convince yourself that everyone else comes before you. And they will for awhile. You’ll forget to wash your hair, take off your makeup, and eat lunch. It’s just how it goes. But don’t let it last too long. You matter just as much. Pull out the food processor and make a batch of Homemade Nutella. Shmear it over your favorite bread (Dave’s Killer Bread for me). And sprinkle generously with the natural and not so natural sprinkles. To lots of toast and sweet days ahead.
A big ole thanks to Sonja (A Couple Cooks) & Gena (The Full Helping) for hosting this shower for Ashley. You can see all the breakfast contributions below:
It’s true what they say—homemade is always better. This variety of nutella has just enough salt to make it sweet, no extra sugar outside the semi-sweet chocolate necessary.
Preheat oven to 350°. Add hazelnuts to a small baking sheet and bake for 12 minutes. Allow to cool for about 5 minutes before pouring onto a kitchen towel. Rub the skins off the hazelnuts. They should rub right off. Place the skinned hazelnuts in a high-powered blender or food processor. Blend on low for about 5 minutes, scraping down the sides every so often. It’s ready when smooth with tiny specks of nuts visible.
Meanwhile, melt chocolate in a double boiler being sure not to let any water drop inside. (In the presence of water, chocolate will seize up.) Pour melted chocolate, salt, and vanilla into the blender or food processor and blend on low for another two minutes. Remove to a container with a lid. Mixture will be very loose at first and thicken up as it cools. Store at room temperature. Stir before serving.
To make the toasts, lightly toast bread. Spread with homemade nutella. Sprinkle with natural or not-so-natural sprinkles. Serve!
Notes
Bee pollen, buckwheat groats, and coconut shreds can typically be found at your local co-op or natural food stores in the bulk section.
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >
Yum! Just made this and love it. How long will it keep at room temperature before needing to be stored in the refrigerator? That’s assuming we have some self control… 😉
Melissa, I smiled at your characterization of the ups-and-downs of early motherhood and comfort that Nutella provided! Yes, something sweet and hearty is always needed during trying (if wonderful) times. This is such a great, easy, inspiring toast idea!
Yum! Just made this and love it. How long will it keep at room temperature before needing to be stored in the refrigerator? That’s assuming we have some self control… 😉
These look amazing! I love the topping options.
I want this in my life!
Melissa, I smiled at your characterization of the ups-and-downs of early motherhood and comfort that Nutella provided! Yes, something sweet and hearty is always needed during trying (if wonderful) times. This is such a great, easy, inspiring toast idea!