Recipes for Realists: The Blog

I vote yes.

In the book!

(Source: recipes-for-realists)

here’s the recipe!

You’re super welcome.

• 2 sticks (1 cup) real butter
• 1/2 small jar Nutella
• 1 pound (4 cups) powdered sugar
• some milk (about 4 tablespoons)

Let the butter come to room temperature. Whip it ‘til it’s fluffy with a hand or stand mixer. Add the Nutella, whip s’more. Add the sugar, one cup at a time, beating slowly at first and speeding up as it comes together. Once all the sugar is in it will look dry; as milk by the tablespoon, whipping all the while, until it’s creamy and smooth. (To “test” it, take a bit and run it run from back of your tongue to the front. If there’s any “grainy-ness,” add more milk. If it gets too thin you can always add more sugar.)

This is a very soft buttercream, but it sets hard in the fridge, so it’s good for transporting your baked goodness.

(Source: recipes-for-realists)

I was planning to perfect my potato salad recipe tonight, but I had to run to the market and the russets overcooked, and now what’s supposed to be smooth and creamy is coarse and grainy.

At least the flavor profile is on point. Next time I make it I’ll watch it like a hawk so that the texture is just as nice as the taste.

(Source: recipes-for-realists)