Chocolate Hazelnut Butter (or Nutella)

I was really excited to try out Chocolate Covered Katie's recipe for nutella.

It turned out really well, except I added some extra agave syrup because I like things extra sweet :)

And I could have blended the hazelnuts for a bit longer to make it smoother, but it was still delicious.

I had mine on crepes! This is the best crepe recipe I've tried! I think the trick with these crepes is the longer you leave them in the fridge the better they work. But they still turn out well with only 30 minutes in the fridge. And it helps a lot if you invest in a good crepe pan, or non stick pan.

YUM!

Chocolate chip cookies

These cookies turned out to be one of the best batches I've made! (In terms of my cookie preferences!)
I wanted cookies that were similar to the ones I used to make when I was little; thick, but chewy on the inside and slightly crispy around the edge.

I worked off 2 different recipes, a vegan and non-vegan, to come up with this one. And when you microwave them for a few seconds they become soft and gooey on the inside!

Chocolate chip cookies


150g vegan margarine
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla
1/4 cup milk mixed with 1 tbls ground flax seeds (or 1 eggs worth of egg replacer)
1 3/4 cups plain flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips, or chopped chocolate

Preheat the oven to 160˚C
Line 2 baking trays.
Beat together the margarine and sugars for 1 - 2 minutes until smooth.
Beat in the vanilla and flax seed mixture.
Stir in half the flour, the baking soda and salt, then stir in the remaining flour and the chocolate chips.
Roll tablespoonfuls of the dough into balls and place on the baking trays.
Bake for 15 - 18 minutes until lightly golden around the edges.
let cool for 5 minutes on the tray, then transfer to wire racks to cool completely (Or, like I do, eat one straight out of the oven while they're soft!)