Creamy, rich, and perfect on everything 🥄
1️⃣Homemade Nutella
Ingredients:
2 cups hazelnuts (raw or roasted, unsalted)
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tbsp neutral oil (hazelnut, coconut, or avocado oil)
1 tsp vanilla extract
1/4 tsp salt
1/4 cup melted dark or milk chocolate, optional
Instructions:
Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant. Let them cool slightly, then rub them in a clean towel to remove most of the skins.
Add the hazelnuts to a high-powered blender or food processor. Blend for 5–10 minutes, stopping to scrape down the sides. The nuts will go from crumbly to a thick paste and then turn into smooth butter as oils release.
Mix in cocoa powder, powdered sugar, oil, vanilla, and salt. Blend again until smooth and creamy. If using melted chocolate, mix it in at this stage for a richer flavor.
Transfer to an airtight jar and store at room temperature for up to 2 weeks or in the fridge for up to a month.
Spread on toast, drizzle over pancakes, or use as a dip for fruit.
2️⃣Homemade Peanut Butter
Ingredients:
2 cups unsalted roasted peanuts (or raw peanuts, roasted)
1–2 tbsp neutral oil (peanut oil, coconut oil, or vegetable oil, optional)
½ tsp salt
1–2 tbsp honey or maple syrup (optional, for sweetness)
Instructions:
Preheat oven to 350°F.
Spread peanuts on a baking sheet and roast for 8-10 minutes, stirring occasionally. Let cool slightly.
Add roasted peanuts to a food processor or high-powered blender. Blend for about 5–10 minutes, stopping to scrape down the sides as needed. The peanuts will go from crumbly to a thick paste and eventually become smooth as their natural oils release.
Add oil 1 tbsp at a time if you want a creamier consistency. Mix in salt and honey (if using) and blend again until fully combined.
Transfer to a jar and store in the refrigerator for up to 2–3 weeks. Use as a spread, in smoothies, or for baking.
3️⃣Homemade Pistachio Butter
Ingredients:
2 cups shelled, unsalted pistachios
1–2 tbsp neutral oil (like avocado or light olive oil), as needed
1–2 tsp honey or maple syrup (optional, for sweetness)
Pinch of salt
Instructions:
Toast (optional): For deeper flavor, lightly toast pistachios on a baking sheet at 350°F (175°C) for 6–8 minutes, just until fragrant. Let cool slightly.
Blend: Add pistachios to a food processor or high-speed blender. Process for about 8–10 minutes, scraping down the sides as needed. First, it will turn into crumbs → then a thick paste → then smooth butter.
Add oil: Once it thickens, drizzle in 1 tablespoon oil at a time to reach your desired creaminess.
Season: Add salt and honey (or maple syrup) to taste. Blend again until silky smooth.
Store: Transfer to a clean jar. Keep in the fridge for up to 3 weeks.
Tips:
For a pure, nutty flavor, skip the sweetener.
Use raw pistachios for a natural green color or roasted for a richer taste.
It thickens slightly when chilled, so bring to room temperature before spreading.
Serving Ideas:
Spread on croissants, toast, or brioche
Layer into cakes or macarons
Spoon over pancakes, waffles, or ice cream
Fill cannoli, choux pastries, or crepes
4️⃣Biscoff Cookie Butter
Ingredients
2 cups Biscoff cookies (about 25–30 cookies)
½ cup whole milk (or heavy cream for richer texture)
2 Tbsp brown sugar (optional, adjust to taste)
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
1–2 Tbsp melted butter or neutral oil (optional, for extra creaminess)
Instructions
- Crush cookies
Add cookies to a food processor and blend until very fine crumbs. - Add liquids & flavor
Pour in milk, brown sugar, vanilla, cinnamon, and salt. - Blend until smooth
Process for 1–2 minutes, scraping down sides, until creamy and spreadable. - Adjust texture
- Too thick → add milk 1 Tbsp at a time
- Too thin → add more cookie crumbs
- Extra glossy → blend in melted butter or oil
- Jar & finish
Spoon into a clean jar and swirl the top for that smooth bakery-style look ✨
Storage
Room temperature: 3–4 days
Refrigerator: up to 2 weeks
Let soften at room temp before spreading
5️⃣Chocolate Peanut Butter Spread
Ingredients
1 cup creamy peanut butter (natural or regular)
3–4 Tbsp cocoa powder (or 3 oz melted dark chocolate for extra richness)
2–4 Tbsp powdered sugar or honey/maple syrup (to taste)
1–2 Tbsp neutral oil (peanut, avocado, or coconut oil, melted)
½ tsp vanilla extract
Pinch of salt (optional)
Instructions
- In a bowl, whisk peanut butter until smooth.
- Add cocoa powder or melted chocolate and mix well.
- Stir in sweetener, oil, vanilla, and salt.
- Whip until glossy and spreadable.
- Spoon into a clean jar and swirl the top for that bakery look ✨
Tips
Ultra-smooth: blend 30–60 seconds.
Thicker: add more peanut butter.
More chocolatey: increase cocoa or chocolate.
Swirl style: spoon plain PB first, then chocolate PB and gently swirl.
Storage
Room temp: 3–5 days
Fridge: up to 2 weeks (bring to room temp before using)
6️⃣White Chocolate Pistachio Cream
Ingredients
1 cup raw pistachios, shelled & unsalted
½ cup white chocolate chips (or chopped white chocolate)
¼ cup heavy cream (warm)
1–2 Tbsp neutral oil (pistachio, avocado, or grapeseed)
1 Tbsp powdered sugar (optional, adjust to taste)
½ tsp vanilla extract
Pinch of salt
Instructions
- Prep pistachios (for bright green color – optional but recommended)
- Boil pistachios 1–2 minutes, drain, rub skins off with a towel.
- Dry completely.
- Grind pistachios
Blend pistachios in a food processor until very fine and starting to release oils (2–3 minutes). - Melt white chocolate
Melt gently (microwave in short bursts or double boiler). - Blend everything
Add melted white chocolate, warm cream, oil, vanilla, sugar, and salt. Blend until ultra-smooth and glossy. - Adjust texture
Too thick → add cream 1 Tbsp at a time
Not smooth enough → keep blending (this spread loves patience) - Jar & swirl
Spoon into a clean jar and swirl the top for that bakery finish.
Storage
Refrigerator: up to 2 weeks
Bring to room temp before using
Uses
Croissants & toast
Cake and cupcake filling
Tiramisu layers
Crepes, pancakes, waffles
Dessert jars & gifting
