Nutella and a Summer Rosé

Pardon the MIA-ness last week, I was enjoying a fun-filled work week averaging 106 degrees each day. Neither schedule nor temperature were conducive to baking. Back in the great Northwest and back in the kitchen– this week’s had been on my docket for a while. I’m not the biggest fan of Nutella, but I can definitely respect the chemistry of the ingredients and its role as a healthier component of chocolate dishes. My chocolate fiend friends may disagree but I think the difference in these cupcakes was pretty negligible 🙂

I had to remind myself that nutella is flavorful by itself, future iterations may include strawberries or bananas but I had to start with the basics. Adventures with flour continued…I guess it was a streak to good to be true, and after an epic day of productivity and then celebration, a second trip to the grocery store was just not in the cards. Result– a little caved in. But I’ve gotten creative after almost a year with this blog, and that simply meant that these cupcakes would need to be stuffed with nutella. It balances out the slight bitterness of the cocoa in the cake and makes for a sweet surprise.

Per usual when I’m disapointed with my cupcakes, my frosting really came through. I went sans milk this week– equal parts butter, nutella, powdered sugar, with a dash of cinnamon and more salt that normal. It ended up a little tangy, a little zingy and very creamy. The consistency was thick and complemented the sticky nutella and rich cake.

nutella 1

nutella 2

Recipe (makes 12):

  • 1 cup flour
  • 1 cup granulated sugar
  • 1 cup cocoa
  • 2 tbsp nutella
  • 1 egg
  • 1/3 cup butter
  • 1 tbsp baking soda
  • 1 tbsp baking powder
  • 1 tsp salt

Frosting-

  • 1 part confectioners sugar
  • 1 part butter
  • 1 part nutella
  • 2 tbsp salt
  • 1 tbsp cinnamon

Preheat oven to 350, line tray and set aside. Combine cupcake ingredients and mix until smooth. Divide evenly between liners and bake 20 minutes. While cooling, combine frosting ingredients and beat until thick. Once cupcakes have cooled, hollow out center of each cupcake and fill with nutella. Pipe frosting on top and enjoy!

Parigot

It’s always dangerous when I find a new wine distributor in Portland and this week was no exception. It was actually post-a-couple-mimosa-buckets, when I was informed by my companions of Great Wine Buys, just down the road from us. I’d driven past it a dozen times, but needed no further suggestion to go and check it out. Not only did I leave with this week’s delicious sparkling Rose, but a couple of others that I shall save for a later date 🙂

Parigot Crémant from Burgundy has the perfect Rosé for a Summer day. It’s made exclusively from Pinot Noir and extremely crisp. I haven’t had a sparkling in a while that has such distinct berry flavors, but they’re not overly sweet. It was an interesting coup to snag a sparkling from Burgundy, a region that’s so well-known for deep, flavorful reds but not necessary sparklings. Two thumbs up from this American. Pair also with salmon or light pastas.

Hope everyone has a wonderful week!

Cheers,
Jenna

 

 

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