I LOVE Nutella. Nutella cookies, Nutella cake, Nutella frosting, Nutella ice-cream, Nutella on toast, Nutella anything!
And to think… somehow I survived without ever experiencing this stuff until my junior year of college.
That year I was lucky enough to get to study abroad in Rome, Italy. It was an absolutely amazing trip (and not a bad change of scenery from the cornfields at the University of Illinois?)
Nutella was absolutely EVERYWHERE in Rome. It was like their peanut butter. Every bakeshop had Nutella cookies; gelaterias had Nutella gelato, and every sidewalk vendor, grocery store or vending machine had jars upon jars of the stuff.
You know how we have those little cheese and breadstick snack packs in the states? The kind your mom would give you as a kid to go to school with.. and then you’d trade for a bag of chips or oreos? Well they had cookie sticks with NUTELLA. Genius! And why are Italians so skinny again?
So now every time I see a jar of Nutella I always think of Italy. I’ve been back a couple times now and I swear it gets more beautiful every time. If everyone could just live like they were in Italy and wake up next to ancient buildings and eat homemade pasta and go to work at 10 in the morning the world would be a much happier place.
Here’s a couple of my favorite pictures I took while over there!
Little house in a town outside Pescara
Pretty buildings on one of the Five Cities
This one’s so small because we took it with an iPhone. I got to take a cooking class with Diane Seed, a really amazing Italian chef. We made the best pesto pasta yumm
Eating Nutella Gelato in Rome!
These awesome guitarists playing outside a church in Sienna
My mom, dad and I with our friends who live in Pescara
Nutella Swirl Pound Cake
4 large eggs at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks butter
1 1/4 cups sugar
1 jar (13 ounces) Nutella
1. Preheat oven to 325 degrees and grease a 9 by 5 inch loaf pan and dust with flour.
2. Combine eggs and vanilla in a small bowl and lightly beat. Combine flour, baking powder, and salt in a medium mixing bowl.
3. Cream butter and sugar in a large mixing bowl at medium-high sped until fluffy, about 3 minutes.
4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
5. Turn the mixer on low speed and add the flour mixture, 1/2 cup at a time. After the last addition mix for 30 seconds on medium speed.
6. Scrape 1/3 of the batter into the bottom of the pan and smooth with a spatula. Spread 1/2 the jar of Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 of the batter on top. Scrape the remaining Nutella on top and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not over mix.
7. Bake until golden and a toothpick inserted comes out clean, about 1 hour 15 minutes. Let the cake cool in the pan for 15 minutes then invert onto a wire rack and cool completely.
Store in a cake stand or wrap in plastic at room temperature for up to 3 days.