Homemade Nutella

This is more on the Nutella side of chocolatey hazelnut spreads than most.

2 cups hazelnuts
1/3 cup cocoa powder
1/2 tsp salt
1/4 cup nut, canola, or vegetable oil
1/2 cup sugar
1/2 cup milk
1 tsp vanilla extract

Process hazelnuts in food processor until finely ground. Add cocoa, salt, and sugar. Process until combined. Slowly add milk and oil, and blend until smooth. Add vanilla, and process until as smooth as possible.

Hazelnut Cinnamon Granola

2 cups oats
3 rice cakes, finely crushed (pieces should be about a quarter inch in diameter)
1/4 cup 9 grain, buckwheat, grits, or other hot cereal, uncooked
1 cup chopped hazelnuts
1/4 cup butter
1/2 cup brown sugar
1 tsp vanilla or hazelnut extract
1 tbsp cinnamon
1 tsp salt

Combine first 4 ingredients in large bowl. In separate pan, melt butter. Mix in the sugar, extract, cinnamon, and salt. Pour over dry ingredients. Thoroughly combine until completely coated. Bake at 325 for about 15 minutes or until crispy and browned, stirring occasionally.

Generic Cold Blended Coffee Drink

Make 2 cups of very strong coffee, or 1 cup of espresso plus 1 cup water.
Combine 2 cups milk, 2 tbsp cocoa powder, 1 tsp vanilla, and 2 tbsp of any flavor of syrup (chocolate, hazelnut, etc...or even honey!).
Add coffee to milk mixture.
Freeze for at least 3 hours, or up to 5. If frozen for less time, drink will be cold, but not icy. If frozen for more time, some thawing may be required before blending.
Remove from freezer, and place half of the mixture in a blender. Blend until smooth. Serve immediately to avoid separation.

Chocolate Hazelnut Cookies

1/2 cup chocolate hazelnut butter (includes nutella)
1/2 cup unsalted butter
1 cup brown sugar
2 eggs
1/2 cup cocoa powder
2 cups white or whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup crushed hazelnuts (optional, and certainly recommended if available)

Preheat oven to 350˚. Cream nut butter, butter and sugar together. Beat in egg until fluffy. Combine all dry ingredients (not including the hazelnuts). Stir into butter/sugar mixture until no streaks are left. Fold in the hazelnuts, if using. Scoop dough onto greased cookie sheet in tablespoon sized balls. Bake for 12-14 minutes or until firm on top, and slightly browner around edges.