World Nutella Day 2010
happy world nutella day everyone! i hope you all did something to celebrate. this is my first year taking part in world nutella day, but not my first time with nutella! i had to ban nutella from my house for a while due to the fact that it is insanely addicting and i could eat half a jar in a sitting without realizing. but for this day, i let nutella back into my life.
there are so many recipes out there that incorporate nutella, and if i had the time i would have made more goodies today, but my three hour nap got in the way. luckily, everyday is nutella day to me.
i wanted to do something simple, and figured a bundt cake would be pretty simple. i used a yellow cake recipe from The Sweeter Side of Amy’s Bread cookbook — which by the way, has tons of awesome recipes i’m looking forward to trying. I’m not that great mathematically, so I didn’t know how to incorporate the nutella without screwing up the recipe, but I was too lazy to figure it out, so I just winged it. After pouring half the yellow cake batter into the bundt pan, i melted some nutella in the microwave, then poured it on top of the batter and swirled it in. then i added the rest of the yellow batter on top of that, did another little swirl, and hoped for the best. i ended up having to keep it in the oven for about 12 minutes longer than the recipe called for, probably because of all the volume in the cake pan. it turned out pretty decent. the cake was very moist, and i didn’t really get a pretty result with the swirls, but that’s okay with me. if someone served this cake to me, i don’t know if i would be able to tell it has nutella in it, because i think the flavors of the yellow cake and nutella combined more than i wanted. still tasty though!
you must eat this cake with milk. it is necessary due to the delicious moistness. well thats not all for nutella day. after i awoke from my slumber i got back in the kitchen and decided to make a japanese treat with nutella — daifuku. it’s mochi (glutinous rice cake) stuffed with something sweet, usually anko (red bean paste) but today, i used nutella and strawberries. i can’t tell you all how much i love daifuku. they are the perfect amount of sweet, and the mochi is chewy and fun to eat. this is the first time i made them with a filling other than anko. i didn’t have any food coloring, so they look kind of plain, but the taste is far from that. my daifuku making skills are kind of on the low side, it is kind of hard to do! i’m definitely going to have to make more to work on that. =) that last picture i sliced open a pretty messed up daifuku to show you all how it looks inside. the nutella was bursting out, but normally, the fillings will not burst out like that if you are good at folding mochi.
my daifuku go to recipe is from VeganYumYum. they are super easy to make ( besides the folding part ) and they only take about 10 minutes total.
well that’s all for world nutella day. my belly is full of nutella and full of love. happy eating.