Despite my best intentions, it was a bad week for blogging. The main culprit was a bad night/day in the hospital with Cosmo, who is OK, no big deal. But here’s how it went down. Tuesday he had a good morning. After nap, he started going downhill, and by dinnertime, he had such severe leg pain that he COULDN’T EVEN WALK. Lots of crying, etc. So we took him in, and they said, “hey, this is probably just a weirdo virus, but let’s test it to be sure.” So that meant sending him in an ambulance (!) to a hospital in the next county with a peds center, where they finally certified that he is totally fine, and yes, it’s just a weirdo virus. Meanwhile, no sleep for mom, and the rest of the week was spent catching up.
So getting back to Tuesday, I went round to the neighbors to see who could hang at our house for about an hour with Eleanor while I restocked supplies and switched places with Sam. Despite having to bring her two boys over, our neighbor D immediately came over, and even DID OUR DISHES while we were trying to manage the whole hospital thing. Needless to say, I resolved to make her a thank-you something or another.
Making gifts of chocolate is so satisfying because you can experiment with fattening recipes without any (or anyway not too much) danger of overindulging yourself. I had been wanting to try this smitten kitchen recipe for homemade nutella for some time, and this was the perfect opportunity. I remembered from traveling in Belgium that there are great chocolate spreads there that are leagues better than Nutella. I was hoping homemade spread would be the key to having this wonderful flavor again. It is!
The real surprise in this recipe, for me anyway, is that peanuts can liquefy. Seriously. I had no idea. You’ll know when you get there. If you have any doubts, blend it for another 2 minutes, and if the consistency doesn’t change, you’ve got it. If your toddler isn’t begging you to stop the machine, you probably have to keep blending it.
- 2 C peanuts, roasted, unsalted
- 1/2 C cocoa powder (good quality reccommended)
- 1.25 C powdered sugar
- 1/4 tsp salt
- 3 Tbs peanut oil
Blend peanuts in a food processor until they liquefy (see above). Add the rest of the ingredients and blend well. Refrigerate and serve on toast.