Nutella Pound Cake

I was invited to a friend's house for some chili, they have a party every year!  I wanted to bring something that everyone could enjoy for dessert and had seen this recipe on The Italian Dish Blog and it looked like the perfect thing to make!  Chocolatey and delicious, this Nutella Pound Cake was gone in about 15 minutes, next time I will double the recipe for sure!!  Even the kids enjoyed, just make sure no one has a nut allergy!!

Nutella Pound Cake
(makes 1 loaf)

for a printable recipe, click here

1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Preheat the oven to 325 degrees.  Lightly grease and flour a 9x5 inch loaf pan, tapping out any excess flour.  (I like to brush the loaf pan with melted butter, lay a cut sheet of parchment paper on the bottom of the pan, butter that and then flour the entire inside and then tap out the excess.  It ensures that your bread comes out perfectly.)  In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.  With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not overmix.

Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

The pound cake can be  kept in an airtight container at room temperature for up to 3 days.  It can also be wrapped tightly and frozen.

Some friends enjoying the Nutella Pound Cake!

Nutella Chocolate Tart

I saw this recipe while reading the many blogs I read daily. It looked very simple and delicious.  Not sure if you've noticed but I've been on a baking kick lately...I decided to make this and bring it for dessert at my family's Chanukah Lunch yesterday.  It took me less than an hour to prepare this yummy decadent tart!  If you are allergic to nuts leave out the Nutella!  Some other variations I thought could be good in place or in addition to the Nutella is peanut butter, banana slices, or some whipped cream!  You can also make this tart with a chocolate or graham cracker cookie crust.  The options are truly endless! 

Nutella Chocolate Tart

(adapted from Baking Kids Love by Cindy Mushet and Sur La Table)

For the crust:

1/2 of the dough from this recipe or this recipe (You can use butter, vegetable shortening, or margarine.)

For the filling:

4 ounces semi-sweet good quality chocolate (I used Ghiradelli)

2/3 cup heavy whipping cream

1 tablespoon vanilla bean paste or vanilla extract

1 shot of espresso or strong coffee OR 1 teaspoon of instant espresso powder

3/4 cup Nutella (Chocolate Hazelnut Spread)

Preheat the oven to 350 degrees.  Grease a small tart pan with non-stick cooking spray. (If you want to make a larger tart use all the dough from the crust recipe and double the chocolate filling.) Use fingers to press dough into the greased tart pan making sure to have the dough along the sides of the pan as well.  Blind bake the tart shell by placing a piece of aluminum foil or parchment paper over the dough and pour rice or beans on top to weigh the dough down while baking.  Blind bake for about 10 minutes then remove beans and aluminum and bake for another 10 minutes or until edges are light golden brown.  Let tart shell cool completely. Put aside.

Blind Baking

Meanwhile, chop chocolate and place in a bowl.  In a sauce pan bring the heavy cream to a soft simmer over medium heat.  Pour warm cream over chopped chocolate, espresso, vanilla, and nutella. Let stand for a few minutes until chocolate gets soft then whisk mixture until smooth.  Pour chocolate ganache into cooled tart shell and spread to the edges.  Place in fridge for at least 3 hours. Tart and filling can be prepared 2-3 days in advance, keep uncovered in the fridge. Serve at room temperature with a cold glass of milk, coffee, or hot chocolate!

Passover Brownies

I found this recipe printed out in my mom's Passover collection. I thought it sounded pretty good and I added 3 ingredients to the batter to make them even better!

1 cup NUTELLA,

2 tablespoons instant espresso powder

1 cup mini chocolate chips

In the photo above is the final product, and let me tell you they taste really yummy. They don't have the brownie texture you're probably used to and they can be a little crumbly but they're Passover Brownies so what can you expect?? My point exactly! And the kids will love them regardless!! ENJOY!

Brownie Bites with Marshmallow Meringue Frosting

So I decided to be kind to all my co-workers and bring in a batch of these yummy brownie bites. I can't take all the credit though, I did look to Duncan Hines for some help. The secret is to put some Nutella Spread into the batter for extra fudgy flavor! Feel free to make your favorite brownie recipe and bake them in mini muffin tins, just add the frosting, and there you go!

I left my apartment this morning with 36 mini brownie bites and came home with ZERO! I guess they were a hit, see for yourself...Smiles all around! Enjoy!

Marshmallow Meringue Frosting

3 egg whites pinch of salt 1 cup marshmallow fluff

Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Bake at 500 degrees for 3 minutes or until lightly browned. Serve immediately.

Tip: I used a ziploc bag instead of a pastry bag to frost the cupcakes. See photo below.

PB&J Mini Pies

I've been eating a lot of peanut butter. I eat it with celery, on waffles, on my oatmeal pancakes, on caramel and chocolate rice cakes, and then of course on bread as a PB&J sandwich. Either way it's delicious and good for you, so here's another way to have it, by the bite full!

I got this idea from Picky Palate

PB&J Mini Pies (Makes 12 mini pies)

1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter or almond butter (if you have allergies use your favorite soy butter)

1/2 Cup Strawberry Preserves

1 Tablespoon sugar for sprinkling

1 egg white whisked with 1 teaspoon water for egg wash

2 Tablespoons powdered sugar (optional)

1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (or small cup). Lightly press dough rounds into greased mini muffin tin.

2. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.

3. With a small cookie scoop or teaspoon (I used my new spring handle ice cream scoop), drop a heaping teaspoon into each of the pie crusts. Do the same with the jam.

4. Using the pie strips, form the lattice top. (THIS IS WHERE IT GOT TRICKY!! I ENDED UP, AS YOU'LL NOTICE THE LATTICE TOP WAS NOT AN EASY TASK. I ENDED UP JUST PUTTING ANOTHER CIRCLE OF DOUGH ON TOP AND CUTTING A VENT SLIT.)

5. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.

6. Remove and with the tip of a knife, loosen edges from muffin pan. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and ENJOY!

If you don't fancy peanut butter why not try it with chocolate...after all who doesn't like chocolate!?!?

Try this recipe...Just substitute Nutella for the jelly.

P.S. I figured out the calorie count per mini pie and it's not that bad. About 125 calories for the peanut butter ones, and 140 calories for the Nutella ones.