It’s Tuesday still, and I’m already ridiculously ready for this week to be over. It’s not that this week is awful or anything, although lame polar vortex that is apparently once again sweeping across the Northeast is definitely going to freeze me into an icicle pop (not too great with cold weather, guys). It’s that this week is kind of a nothing-is-happening week, I just know it. Graduate school results are going to start trickling in starting next week or the week after, but this week is just going to be firmly silent. But time creeps slowly, and I just cannot wait anymore!!
I’m dedicating myself to sweets this week, and I’ve made a contingency plan. TC remarked last night on how I’ve reverted back to my “phase” (why yes, apparently I have phases) where I sit on pinterest day and night and bake or cook nonstop. He is then contractually (relationship-ly contracted???) to eat everything I put out out. Sorry sir, I’m stressed. And when I’m stressed, you have to eat.
So then last night I made nutella and almond butter chips (um alright they’re more like nutella and almond butter chunks, because I was super lazy and didn’t want to pipe them). I really meant to make nutella chips, which I’d done a million times before, but I sort of ran out of nutella halfway (quelle horreure!) so I had to add something real quick. Whipped out the almond butter hoping that it would (please, pretty please) add some depth of flavor to the nutella and maybe miraculously turn my nutella shortage into something great.
Or at worst, almond butter is healthier than nutella, right? It reduces the amount of butter needed in the final recipe too. That counts for something…
Well okay turns out the almond butter didn’t add much almond butter-y flavor in the end, because the nutella basically drowned it out in true loud deliciousness form. But, there is strong hint of extra nuttiness that reminds me those chocolate bars with crushed hazelnuts in them rather than just pure smooth spread, if you know what I mean. The result is much better than I had expected, and I think I might switch to making nutella chips this way in the future.
Nutella and Almond Butter Chips
roughly 1 cup
adapted from Ivory Hut
What you need:
- 1/4 cup nutella spread
- 1/4 cup unsalted almond butter
- 3 tbsp butter, fully melted
How to do it:
- Mix nutella with melted butter until thoroughly combined.
- Add unsalted almond butter and combine vigorously until the mixture is well blended.
- Spread a layer about half an inch thick onto parchment paper or a silpat mat, and freeze overnight.
- When the nutella layer has frozen solid, cut into chunks** (or smash, if you’re feeling particularly violent and/or stressed!) and store in the freezer until you are ready to use it.
**If you’d like to make the standard shaped chips, pipe instead (see here for more on this).
Nutella chips melt pretty quickly, so it’s absolutely crucial to leave them in the freezer until you are ready to mix them into what ever batter you’re currently making. They go great in cookies and muffins, just swap the chocolate chips out of your favorite recipe. Plus, tomorrow I’m going to try and bake some bread with them! So we’ll see how that goes...