I make my own mayonnaise because I can control its ingredients. It’s easy. Give it a try.
¾ cup egg substitute
1 tsp. dry mustard
1 tsp. salt
4 Tbsp. apple cider vinegar or white wine vinegar
2 cups safflower or canola oil
Add first four ingredients to the Vitamix container. Secure lid but remove plug.
Turn Vitamix to Variable Speed 1, gradually increasing to 10 then high.
Pour the oil in a steady stream through the opening in the lid.
Run Vitamix just until mixture thickens.
Turn off Vitamix, pour the mayonnaise into a quart jar, and put a tight-fitting lid (or canning ring and lid) on the jar. Refrigerate. Keeps up to 4 weeks.
I love Nutella®, but it has refined sugar, a no-no for me. So I searched both books and online sources for a homemade version of chocolate hazelnut spread. None suited me, but one came close: Skinny Ms. “Skinny Nutella Spread – The Healthier Version.” I experimented with that recipe but soon went my own way.
This is my version of Hazelnut Chocolate Spread. My recipe uses the Vitamix. If you don’t have a Vitamix, you will need both a blender and a food processor. Read all the directions before you try making it. It looks complicated, but it really isn’t. Complicated recipes don’t qualify as “Hasty Tasty” meals. 😉
Hasty Tasty Hazelnut Chocolate Spread
Makes 2 cups
©2014 Cheryl Norman
- ½ pound hazelnuts, roasted and skinned*
- ½ cup Hershey’s Cocoa Powder (I used Special Dark because I prefer bittersweet chocolate)
- ¼ cup raw honey (select a light, mild tasting honey)
- 1 packet pure Stevia extract
- ¾ cup unsweetened vanilla almond milk (or any milk will work)
- ¼ tsp. Kosher or other pure salt
- *Spread hazelnuts in a single layer on a baking sheet (Hint: I roast one pound then freeze half for later) and place in a preheated 375°F oven for 15 minutes.
- While hazelnuts roast, combine cocoa, honey, almond milk, salt, and stevia in the container of the Vitamix (or your blender). Blend until thoroughly mixed. Pour cocoa mixture into a microwave safe bowl or pitcher and cover with a wet paper towel.
- Microwave the cocoa mixture in one minute increments, stirring after each minute, until mixture is hot (This takes about two minutes in a 1000 watt oven).
- *Remove roasted hazelnuts from the oven and allow to cool. Place them on a clean kitchen towel, fold it over onto the hazelnuts, and rub to remove the skins. They should slip off easily.
- Take one cup (1/2 pound) of the cooled hazelnuts and place in the container of your Vitamix (or food processor). Turn it on Variable Speed 1, gradually increasing to 10 then High Speed. Process for thirty seconds to one minute or until the nuts become butter (You may need to stop once and use a spatula to scrape the nut mixture from the sides). Note: This step takes about 5 minutes in a food processor.
- Carefully pour the heated cocoa mixture into the Vitamix container with the hazelnut butter. Process on Variable Speed 5 for about five seconds or until well blended.
- Pour into glass jars
To be on the safe side, store your spread in the refrigerator. My recipe contains no additives to make it shelf-stable. Once you make this, you can add your own touches. If it’s not sweet enough, try adding additional stevia extract or sweeteners of your choice.
One final word: Don’t make hazelnut chocolate spread to save money. Homemade is better, but quality ingredients carry a higher price tag. I ordered organic hazelnuts and shopped for local honey. I doubt I saved a penny over Nutella® from the supermarket, but I love having total control over my ingredients. Enjoy!
It’s no secret I’m a fan of the Vitamix and believe it’s worth every penny of its price tag. I’ve been using one for twenty years now, and I’ve made many combinations of drinks with it (whole juice, not extracted juice, is much better for you). One recipe is my go-to morning drink, and this is it.
Pineapple Orange Juice
Ingredients 1 cup fresh pineapple (include core)
1 organic orange, peeled and quartered
1 dried prune (For sweetness. You won’t taste it, I promise!)
½ cup water
1 cup ice cubes
Place all ingredients in the Vitamix container (ice goes in last). Process on Variable Speed 1, stepping up to 10. Then High Speed until blended, approximately one minute. Makes 2 8-oz glasses or 4 4-oz glasses.
It’s a great way to start your day with vitamins and fiber. Good morning!
It’s Thanksgiving week. Here by request is a repeat of my cranberry sauce recipe. It’s easy and so much better than canned, so give it a try. Happy Thanksgiving!
The tart cranberry is delicious and healthful. Unfortunately, the cranberry is overlooked except during the holidays yet is good any time of the year. But don’t open up a can of jellied cranberry sauce–make your own! In less than 30 minutes, you can have homemade cranberry sauce. You can store it in the refrigerator in a mold or in the serving bowl–your choice. Molds are impressive but not necessary. Here’s my Hasty Tasty version:
Simmer for 15 minutes.
Process until smooth.
Serve or store in the refrigerator.
Hasty Tasty Cranberry Sauce
- Combine brown sugar and juice of an orange (reserve zest) in a 2-quart sauce pan. Add cranberries.
- Gently heat over medium-low heat, stirring occasionally, for fifteen minutes or until berries burst.
- Remove from heat. Stir in zest of orange and grated ginger.
- Carefully tranfer contents to the Vitamix or a food processor. Cover.*
- Beginning with the lowest speed (Vitamix variable speed 1), process cranberries to desired consistency. Just pulse a few times for a chunkier sauce.*
- Carefully pour sauce into a mold or a serving dish, cover, and refrigerate for a minimum of one hour. Overnight is better.
*Processing the sauce is optional. Cranberries taste great either whole sauce or pureed.
Yield: 1 pint cranberry sauce
Variations: add your choice of seasonings in place of the grated ginger, such as cloves, cinnamon, or even jalapeño pepper!