This has been a week full of ball-busting, let me tell you. Here’s an update on my crazy life, as I know it just in case you haven’t been reading every single word from every single one of my posts (yeah, right! I know I am THAT interesting.) I work full time Monday through Friday handling foreign exchange for corporations. For somebody who loves math, uncomfortable situations, and creating relationships with people, this job is RIGHT up my alley! That takes up right around 40 hours of my week. On Monday, I headed back to the university to finish up my degree. I took the last year off because well, things got hectic in the best way imaginable. We wanted to purchase our first home, I started blogging, and I was desperately trying to find a new job. Not to mention, the university messed with my transcripts and OOPS at the last minute, they let me know I wouldn’t be able to start the semester anyways. Yeah, I was pretty upset at the time considering I only had 8 classes left and was planning to graduate, but it certainly all happened for a reason.
I’m telling you, timing is EVERYTHING. IF it weren’t for me being forced to take that year off from school, I would not have been blogging as much and meeting the extraordinary people in the industry I have already had the pleasure of knowing and working with. The chances of us being first time home-buyers before I turned 24 would have been slim to none! I busted my butt with my fiance trying to find us our first home of our dreams, and if I was heading into school all day, everyday, I would not have been running around town attending open houses that’s for sure. Lastly, I am so thankful I have found the job I currently am at. I have an extremely laid back schedule, and I get to wear whatever I want to work. If I bust my butt, the results come in. I couldn’t ask for anything else, really. UPDATE OVER! Now, it’s time for me to kick the next two semesters in the behind, graduate, and move forward!
Back to the present. I contacted Rachel of South Beach Primal a few weeks back, and we were tossing some recipe ideas back and forth. I wanted to come on board as a guest blogger for her website, and she let me know she’d love for me to create something with chocolate. Pshh, challenge accepted miss Rachel! Have you guys seen her blog? It’s incredible. I wish she didn’t literally live on the opposite end of the country. We are only 12 days apart in age, and boy is she fun to chat with. Hey Rachel, you’re awesome- keep being awesome and spreading it around, it’s contagious you know. Well, in come these clever cookies. Can you believe they are NOT Paleo? I certainly made an oopsie on this one, but it was somewhat intentional. I wanted to start working with buckwheat flour and although it is gluten free, buckwheat is considered to be a grain. Buckwheat is a MAGNESIUM POWERHOUSE. I was attracted to its coloring, and I wanted to experiment with it in the kitchen- specifically incorporate it into my baking. Since this recipe isn’t Paleo, I lovingly told Rachel how sorry I was for being a nitwit and not considering that before I started making these cookies. However, she laughed it off and told me they looked incredible anyways. The last thing we need is the Paleo Police coming to town, if you know what I mean. So, all my gluten free folks- REJOICE. All my Paleo friends and followers, keep on loving me for who I am, and not my occasional slip-ups in the kitchen.
What do you get when you make HOMEMADE “Nutella”, create a cookie and dip the cookie into a chocolate sauce, topped off with raw pistachios and sea salt? An orgasmic experience, that’s what. I had to tower over my boyfriend this morning and last night, making sure he left me enough to photograph. He kept telling me I only needed one, and he was going to polish off the rest for breakfast this morning while I was still asleep. I threatened his life.
Pistachi-OMG I'm Sea-ing Nutella Cookies
- The Cookies
- 1/2 cup grassfed butter
- 3/4 cup coconut sugar
- 2 pastured eggs
- 1 tablespoon vanilla extract
- 1 cup Homemade Nutella recipe below
- 1 1/2 cups buckwheat flour
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon xantham gum
- 1/4 teaspoon sea salt
- 8 ounces chocolate chips I used 72%
- 1 tablespoon coconut oil
- 1/2 cup raw unsalted pistachios
- more sea salt for sprinkling
- Homemade Nutella
- 2 cups raw hazelnuts
- 4 tablespoons cacao powder
- 1 tablespoon melted coconut oil
- 2 tablespoons Grade A Maple Syrup
- 1/2 teaspoon vanilla extract
- 3 tablespoons coconut sugar
- pinch Aof sea salt
|Cook Time||10 minutes|
|Prep Time||10 minutes|
If you are using approximately 2-tablespoon size scoops, this will make between 12-15 cookies. If you would like them smaller, you can probably get 30 out of the batch!
- First, you need to make the homemade Nutella. Roast the hazelnuts on a parchment lined baking sheet at 350 degrees Fahrenheit for roughly 10-15 minutes. After you take them out of the oven, let them cool for about 5 minutes. Then, peel the skins off (this should be relatively easy. If it's not grab, two sheets of paper and rub the hazelnuts between them with your hands. This will help!)
- After they are relatively skin-less (they don't have to be perfect), throw them into a food processor or high speed blender and blend on medium while scraping down the sides. Blend until the mixture resembles nut butter! It should only take 30 seconds or so. Now, blend in the rest of the ingredients until well combined and set the Nutella aside. **Make sure you adjust the sweetness accordingly, depending on how sweet you like it!**
- Leave the oven at 350 degrees Fahrenheit, and melt the butter in a large, microwave-safe bowl.
- Add coconut sugar and whisk until well combined. Then, add in your eggs and vanilla extract, mixing until well incorporated.
- Take your Nutella and heat it up over the stove, by placing the container in some hot water or microwaving it for 30 seconds or so. Slowly pour the Nutella into the bowl and mix everything together.
- Add in buckwheat and almond flours, baking powder, xantham gum, and sea salt. Stir everything until fully incorporated.
- Place the dough in the fridge for 20-30 minutes.
- I LIKE the cookies thick, so I scooped out roughly two tablespoon balls of cookie dough onto the cookie sheet. Lightly flatten each ball with your hand.
- Bake for 10-12 minutes, until the centers look slightly underdone and the edges begin to crisp up a bit.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Grind the raw pistachios in a food processor for a few seconds (you do not want to make pistachio butter!)
- Melt the chocolate chips with 1 tablespoon of coconut oil over the stove and let cool slightly.
- Dip the cookies halfway into the chocolate and place on parchment paper. Right away, add the sea salt on each half as well as the pistachio crumbles.
- Let chocolate mixture cool and set completely before serving. You can throw the cookies into the refrigerator in order to speed up this process. Then, serve and enjoy them!