When Andrea was nine years old, she discovered cream puffs. She wanted to learn to bake them and would keep asking for me to teach her. Finally, I gave her a recipe for French Profiteroles and let her make a batch. Was she surprised to learn they were cream puffs.
While we usually eat these with whipped cream and homemade nutella or chocolate sauce, they are also very good with vanilla ice cream.
We found hazelnuts on a very good sale and we wanted to make something like “Nutella”. Researching ideas, we discovered how easy it was to make our own.
This recipe is slightly crunchy since the coconut sugar does not dissolve well. We have tried warming up the coconut oil and mixing them before adding to the hazelnuts and that helps some.
I prefer curry without bones, so I often use boneless chicken breast and thighs. Allan prefers it with bone in chicken pieces, so use whatever you prefer.
To stretch the curry more, use more onions and tomatoes and adjust spices. You can also add diced potatoes and peas if desired.
Andrea wanted a less sweet grain free brownie. It is slightly crumbly and a little dry, but goes wonderfully with ice cream or whipped cream.
If you want it sweeter, replace part or all of the unsweetened chocolate with semi sweet baking chocolate.
Whenever we go to Calumet, Michigan, Daddy stops to buy us saffron bread or saffron rolls. Often he buys extra and brings it home to freeze until Easter.
This is great toasted with Thimbleberry jam.