Have you guys been watching the slope style skiing during the olympics? OMG. I was watching last night and almost had a coronary….multiple times.
I have a hard time NOT freaking out watching regular skiing. But slope style is skiing backwards, doing tricks high up in the air and then landing again backwards.
Is this a new event? I feel like I should have known about this sooner than 12 hours ago.
I think my husband feels kind of the same way because into the first 30 seconds of watching, he said “how do they practice this without, like, dying?”
I have no answer for you, dear husband.
I would most definitely smash my face and die. Guaranteed.This has nothing to do with today’s recipe. Things I talk about on my blog usually don’t have anything to do with food. Just my crazy random thoughts about the olympics.
You’re welcome, America.
I made Cocoa Hazelnut Butter. Not to be confused with Nutella.
This is not Nutella.
It has the same kind of flavors of Nutella, but is like the healthier 2nd cousin.
And by healthy I mean made with real ingredients that are good for you: toasted hazelnuts, honey, sea salt, cocoa powder and olive oil.
All you do is throw everything into a food processor and whirl it up until smooth. I made mine purposely pretty thick, but feel free to add in a little extra olive oil to make it as runny as you’d like.We enjoyed this as an afternoon snack with a few apple slices…quite enjoyable if I do say so myself. Also very tasty just eaten with a spoon.
Not that I did that…. Cough cough.
Have I mentioned I love chocolate lately?
Well I DO. So creamy, buttery and amazing on just about anything. Try it today 🙂
PS- dip a few strawberries into this for a yummy and healthy Valentine’s Day treat! Mmm….
Cocoa Hazelnut Butter
- Place all ingredients into food processor or blender and blitz until smooth. Add more olive oil or water as needed to smooth. Spread onto bread, dip fruit in or eat with a spoon. Store in air tight container in fridge for up to 2 weeks.