Tuesday, July 2, 2013

Rodelle Strawberry Yogurt Cake

This recipe was created by Laura Davis who is the 2013 Scrumptious Spring Sweepstakes from the Rodelle website.  It came out great in spite of the fact that I did not have any plain Greek yogurt - I substituted buttermilk.  I also left out the lemon juice.  Other than that, the recipe was left intact.

Rodelle Strawberry Yogurt Cake

2-1/2 cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
Zest of 1 lemon (about 1 T)
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 T lemon juice, divided
8 oz. plain or vanilla, Greek yogurt
1/3 cup buttermilk or milk
1 tsp. Rodelle vanilla extract
12 oz. fresh strawberries, diced
1 cup powdered sugar

1.       Preheat oven to 325 degrees F. 
2.       Grease and flour a 10-inch Bundt pan (10-15 cup pan). 
3.       Sift together the 2-1/4 cups flour, baking soda and salt. 
4.       Mix in the lemon zest and set aside.
5.       With an electric mixer, cream together the butter and sugar until light and fluffy. 
6.       Beat in the eggs one at a time then stir in 1 T lemon juice. 
7.       Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 
8.       Add the buttermilk and vanilla extract. 
9.       Mix until combined.
10.    Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
11.    Pour the batter into the Bundt pan.  Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12.    Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. 
13.    Once cooled whisk together the remaining 2 T of lemon juice and the powdered sugar. 
14.    Drizzle over the top of the cake.

The Creative Cook

Saturday, June 29, 2013

Chocolate-Hazelnut Banana Bread

I have something to confess:  I have never used Nutella in a recipe and I haven't eaten Nutella in over 20 years.  Amazing but true.  Why not, you may ask.  I don't really know.  In recent years I have avoided all nuts and nut products because of my son's peanut and tree nut allergy but we have no proof that he has any allergy to hazelnuts.  I broke down recently when I saw this recipe and decided that I had to make it.  My other confession is that when I made the recipe I used the one at myrecipes.com which doesn't really specify that you should set aside the Nutella after you put it in the microwave with the oil.  I mixed it together with the banana batter.  In order to make lemonade and not throw out the batter, I had a brainstorm. I just sprinkled the hazelnuts and chopped chocolate in the middle of the batter where it says in the recipe to put the Nutella or chocolate-hazelnut spread.  I'm pretty sure it will taste great but not look so great.  Actually, I just read the reviews of the original recipe.  Many of the folks said that the hazelnut-nutella layer fell to the bottom of the bread and stuck to the pan.  I can tell you that I did not have that problem.  Next time I make it, I may put some Nutella on the top of the bread along with the hazelnuts and chocolate drizzle.

Chocolate-Hazelnut Banana Bread


5 tablespoons chocolate-hazelnut spread (such as Nutella)
3 tablespoons plus 1 teaspoon safflower oil, divided
3 tablespoons butter, softened
1/2 cup packed brown sugar
2 medium ripe bananas, sliced
2 large eggs
6.75 ounces all-purpose flour (about 1-1/2 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
Baking spray with flour (such as Baker's Joy)
1/4 cup hazelnuts, coarsely chopped
1 ounce bittersweet chocolate, finely chopped


1.  Preheat oven to 350 degrees.

2.  Combine chocolate-hazelnut spread (Nutella) and 1 teaspoon oil in a small microwave safe bowl, stir.  Set aside.

3.  Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended.  Add eggs, one at a time, beating well after each addition.

4.  Weigh or lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, baking soda, baking powder, and salt.  Beating at a low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture, beat just until combined.

5.  Scrape half of batter into 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture.

6.  Spread remaining batter over chocolate mixture.

7.  Spread remaining batter over chocolate mixture.

8.  Using wooden pick, swirl batter (do not over swirl the batter because too much swirling could cause you to lose the stripe effect).

9.  Bake at 350 degrees for 55 minutes or until a wooden pick comes out with moist crumbs clinging to it.

10.  Cool 10 minutes in pan on a wire rack.

11.  Remove bread; cool on wire rack.

12.  Place bittersweet chocolate in a microwave-safe bowl; microwave high for 30 seconds.  Drizzle bread with chocolate and sprinkle with hazelnuts, let stand until set.


The Creative Cook