OK... we know you have all these recipes that you love to make. You got them from your mother, your grandmother, a magazine, or maybe you made it up, perhaps you don't even remember where the recipe came from. Well, how about sharing them with all of us? We are going to share ours with you every Thursday!
My good friend and (according to her husband) excellent cook, Dolly over at XmasDolly and I are now doing a recipe swap; we want to share ours with you and wold LOVE to get some of your favorites as well... So, Welcome to Thursday's Recipe Swap Meet, here is all you have to do:
Post a recipe on your blog, sign the linky on either blog (they will be linked), grab our new button - isn't she cute - hubby says she looks like me... TeeHee? (above, on my sidebar and on my Co-Chef Dolly's blog) and check out the recipes. Don't forget that each week you actually will be getting at least TWO for the price of ONE because both Dolly (Hi, my dear friend!!!) and I will post a recipe on each of our blogs. How simple is that??
Nutella Swirl Pound Cake
1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 tsp. pure vanilla
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
13-ounce jar Nutella
Sparkling crystal sugar (optional)
~ Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. Lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
~ In a large bowl, beat the butter with the sugar at medium-high speed of mixer until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just 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 over mix; sprinkle crystal sugar on top of batter.
~ Bake the cake for about 1 hour and 15 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.
This comes out SO moist and I love the chocolaty/nutty flavor of the Nutella inside. Bill and I both like to add a little ice cream and whipped cream on top for an added treat. The cake gets 6 out of 6 puppy tail wags, too - we just make sure not to give them any of the Nutella. =)
So now all you have to do is sign our linky so we all can find your recipes. You check out all ours and we will check out all yours. If you don't want to write it all down and you know of one on line just post a link to it on your blog or leave it in a comment if you prefer!
Let's get cooking..... Bon Appetit!