This was a fun recipe to develop. The trick was thinking of a way to incorporate caffeine into a sandwich. In the end I took inspiration from everyone’s favorite hazelnut spread: Nutella!
As seen on TV, the breakfast sensation that’s been sweeping the nation could be none other than the incredibly invigorating Skip Sandwich! 9-5ers across Eagleland have been lining up at bakeries and drugstores in hopes of putting the spring (or skip) back in their step. Somewhere between a coffee and a breakfast sandwich, this energizing edible is sure to please whether you’re on your way to work or attempting to evade annoying old party men. A few bites before your morning jog may even help you run those miles in record time!
If you’re looking to avoid the drive-thru on your morning commute, here’s a recipe so you make them anytime. Goes great with a glass of milk!
Click ‘Continue Reading’ below for the recipe and procedure. Happy cooking, everyone! :]
+ Skip Sandwich Spread +
ITEMS
| Ingredient | Amount |
|---|---|
| Hazelnuts | 1 cup |
| Vegetable Oil | as needed |
| Powdered Sugar | 4 TBSP |
| Cocoa Powder | 1 TBSP |
| Vanilla Extract | 1/2 tsp |
| Coffee Extract | 1/2 tsp |
| Salt | 3/4 tsp |
| Dark Chocolate | 5 oz |
| Instant Coffee | 2 TBSP |
WALKTHROUGH
- Preheat the oven (or toaster oven) to 350F
- Toast the hazelnuts for 10-12 min until fragrant
- Remove outer skin from the hazelnuts and place in the food processor
- Process the hazelnuts until a smooth paste is formed, add vegetable oil as needed to help emulsify
- Add the sugar, cocoa, extracts, and salt and blend to combine
- Melt the dark chocolate in a double boiler and stir in the coffee powder
- Pour the melted chocolate into the hazelnut mix with the machine running to fully combine.
- Place the spread in an air tight container and let it set up in the fridge for about 20 min before using.
For the sandwich pictured above I paired the skip spread with sliced bananas and toasted rye/pumpernickel bread, but feel free to try out your own combinations! This recipe makes about 12 oz of spread.
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!
