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!

Miso Glazed Cod

Miso Glazed Cod

(enough to marinate 2 fillets, adapted from Epicurious)

1/3 cup Mirin

1/2 cup white miso paste

1/4 cup sugar

2 6-ounce fillets of black cod

Bring the mirin to a boil in a small saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.  Turn the heat to low and add the miso paste, mixing with a wooden spoon.  When miso is dissolved completely, turn the heat up and pour sugar into the pot.  Stir consistently until the sugar is dissolved, make sure not to let the sugar burn on the bottom

reserve some of the glaze for drizzling when you are ready to eat.  Let the rest of the miso glaze cool completely and pour over cod fillets in a bowl, let marinate for a few hours or for up to 2 to 3 days.  When you are ready to cook, place fillets on a parchment lined baking sheet and roast in a 400 degree oven for about 20 minutes. 

Drizzle with reserved glaze and serve alongside sauteed mushrooms and roasted brussel sprouts, as shown here or with your favorite veggies!!

Carrot-Ginger Dressing

I recently purchased the Candle Cafe Cookbook.  If you live in New York City, you should definitely check out both of their restaurants, both on the Upper East Side.  It's a vegan restaurant but even if you are not on a vegan diet you can still enjoy great soups, salads, entrees, and even desserts!!  I particularly love their dressings, they have about 8 to choose from! Here's an adapted version of their Carrot-Ginger Dressing.

Carrot-Ginger Dressing
(makes 2 cups)
3 knobs of peeled ginger, about 1-inch each, minced
2 garlic gloves
2 shallots, peeled and roughly chopped
1 cup peeled and shredded carrots
1 teaspoon sesame oil
1/2 cup vegetable or safflower oil
1/4 cup apple cider vinegar
3 tablespoons agave nectar
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar

Place all ingredients in the food processor or a blender and process until smooth.  Taste to adjust seasoning.  Keep in the fridge, tightly covered, for up to 10 days.  Pour over your favorite mixed greens and enjoy!