My husband is an incredible storyteller. He comes up with the most elaborate, entertaining tales that would keep even the most fidgety kid engaged. Every night, we take turns telling the kids bedtime stories. While hubby comes up with these super creative tales that have a lesson or moral woven in to boot, my stories are generally straightforward travelogues along the lines of "Mommy and Kenya Go to Paris" (you think I've been reading too much Madeline?). In my stories, Kenya and I roam around far flung locations like Paris, looking at the Eiffel Tour, touring Notre Dame and eating everything from croissants to crepes. Of course food gets more detail than anything else in my stories, and so Kenya usually asks if we can make the things I talk about so fondly.
Last week we had a crepe making extravaganza, preparing them three mornings in a row. Crepes are so easy to make and the kids love being surprised by the different fillings I offer them. In my Paris story, I talk about eating banana filled crepes with Nutella, but instead of buying a jar of the famous hazelnut-chocolate spread they use in France, we decided to make our own homemade version.
Whether you decide to spread this insanely delicious and addictive treat on Graham crackers, strawberries, crepes or even, I dare say, eat it right off the spoon, this version of homemade nutella will make you feel like you are on vacation in France. And chocolate for breakfast? That'll keep your kids more engaged than the best story!
Chocolate Hazelnut Spread (makes 1 1/4 cups)
- 1 Cup Hazelnuts
- 1/4 Cup agave or honey
- 2 Tbsp Cocoa Powder
- 3 Tbsp Hot Water
Preparation1. Preheat oven to 350 F degrees.
2. Place hazelnuts on a baking sheet and toast for 15 minutes.
3. Remove hazelnuts to a kitchen towel, cover and rub to remove the hazelnut skins.
4. Place hazelnuts in a food processor and chop for 30 seconds.
5. Add the remaining ingredients and puree.
6. Serve with crepes or as a dip for fruit.