Sometimes you feel like a NUTELLA!

There’s this beautiful blog I lurk around in, it makes me feel all perp-like and hungry. Paula from Bell’alimentoĀ  puts out the most amazing ItalianĀ recipes, she also started a Nutella Challenge. This being one of her favorite food items, she opened her blog to foodies who would like to try their hand at making life better one Nutella bite at a time.

So, I’m taking a bite at the challenge; this one is not a complicated treat. Yesterday was so rainy in Houston that I wantedĀ some sunny homey comfort, I halved my mami’s basic cake recipe and added Nutella to make it a marble cake. I also baked it in a tart pan, but you can use a regular 9-inch pan.Ā Easy, breazy and oh so yummy! Give it a try.

mmmNutella!

Mami’s Nutella Marble Cake
1-1/2 sticks butter, softened
7 ozs sugar (just under 2/3 cp)
2 eggs, room temperature
1/2 cp milk
1 tsp vanilla
1/2 tsp almond extract
1/4 tsp nutmeg
1-1/4 cp flour
1-1/2 tsp baking powder
1/2 cp Nutella
Preheat oven to 350Ā°. Get ingredients ready: combine the milk, vanilla and almond extracts in measuring cup, separately combine the flour, baking powder and nutmeg. Set aside.

This is best done using a mixer, add the butter and sugar in the bowl and beat until the sugar grains are dissolved-if the butter is soft, it will take about 10 minutes or so. Add the eggs one at a time.

Add 1/3 of the flour and mix until incorporated, then alternate with 1/2 of the milk. Then flour, rest of the milk and end with flour. Take care not to overbeat, just mix long enough to get all the flour into the batter.

Grease and flour the cake pan and add the batter to it. Drop Nutella by tablespoonfuls on top of the batter.

Use a knife to swirl the Nutella into the batter. Pop it in the oven and bake for about 25 minutes or until a toothpick comes out clean when you pierce the center of the cake.

Enjoy it plain or with some ice cream!

Cookingly yours,
Anamaris

Pesto Rolls

Hubby and I love bread. Various types of it. We can’t get enough. I wanted fresh rolls for dinner without actually having to work too much to get them. So, I grabbed a couple of cans of crescent rolls and a bottle of ready made pesto sauce from the store.

As you can see, I kept the little squares–essentially using 2 crescent rolls and smeared each square with a bit of the pesto sauce. Roll lengthwise, then roll it into a coil and bake.

I spread a bit of butter on top of each roll after they came out of the even. Easy as 1, 2, 3!

Cookingly yours,
Anamaris