World Nutella Day is coming up tomorrow. Yeah, there is such a thing: World Nutella Day. I’m not making it up. And while I guess that someone at the Ferrero Roche company might object to me calling this homemade hazelnut chocolate spread Nutella, it is more or less the same thing, eh? So there you have it: make your own to celebrate the day!
Getting to be Valentine’s Day so I thought that I would start putting up some ideas, in case you wanted to make something for your sweetheart. First up this year are these lovely gems. Overload on the chocolate with dipping and pecans as well. These are small (used a 3 inch cookie cutter) but pack great flavor. Easy to make too!
These are celebratory cupcakes. Why, you ask? Well, today is the 5th Birthday (anniversary?) of this here Cup of Sugar :: Pinch of Salt website. Yup, it was 5 years ago on a snowy weekend that I started this adventure and who knew I would still be going strong 1152 recipes later. So happy birthday, CSPS. Have a cupcake on me!
And now for something completely different: Mexican Food. Not something that I am particularly good at making, but I suspect that is more because I don’t *practice* making it enough, because these tortilla with shredded beef and spicy slaw turned out pretty amazing. Experiments on a Sunday afternoon.
The very first thing that you will notice about these cookies is the smell. Open the container or parcel that they are in and the glorious smell of coconut is almost overwhelming, in an amazingly delicious kind of way. Coconut overload. They are crunchy, with the soft bits of coconut sort of weaved though. The chocolate is just a bonus, but makes them pretty over-the-top, if you ask me.