It's Over & World Nutella Day

Dear Nutella,
We have been lovers now for nearly 4 years and I'm glad we are close enough that I feel comfortable talking to you about my feelings.

Do you remember how we met and how it felt that first time?  I do and it was amazing. We were on the Amalfi coast and you were everything I wanted and all I needed at the time.  I was so lucky to have found you.

As you know we've been through a lot together over the years; both good and bad. Your nuttiness has cheered me up on many occasions and being wrapped in your arms always felt like the perfect escape from reality. But things have changed  and although I still love you dearly I no longer lust for you ALL the time.  I don't dream about our next encounter anymore or get mad when I hear other women talking about you and your sex appeal.

I think we both agree our relationship has shifted...in a good way.  I see us more on a friendly level now...there for each other when needed (and I think we will always need each other) but no longer as lovers.  I can live with this; hopefully you can too.

Love & Hugs My Friend,
The Food Hunter

Cinnamon Espresso Nutella Cake

1 1/4 cups + 2 tablespoons sugar
1 tablespoon + 2 teaspoons cinnamon
1/2 shot brewed espresso
1 3/4 cups all purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup milk
2 large eggs
1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
6 tablespoons Nutella, heated


Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper. Place the pan on a baking sheet and set aside.

In a small bowl or glass, combine 2 tablespoons of sugar, 2 teaspoons of cinnamon, Nutella and the brewed espresso. Set aside.

In a large bowl, whisk together the flour, remaining sugar, baking powder, remaining cinnamon and salt.

In a medium bowl, whisk together milk, eggs, and vanilla. Pour the wet mixture over the flour mixture and gently whisk until you have a well combined homogeneous batter. Using a whisk or a rubber spatula, fold in the melted and cooled butter, just until the butter is absorbed. Your batter should be smooth and shiny.

Pour half of the batter into the prepared pan, being sure its spread evenly (I find that if I hold onto the sides of the pan very firmly, while pushing against the counter, and make small circles with the pan, but batter will smooth out like magic.)

Top with the cinnamon, espresso and Nutella mixture. Top with the remaining batter, spreading it evenly.

Put the baking sheet and the baking pan into the oven and bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Turn it out again onto another rack so it is right side up.

Nutella Frosting
1/2 cup butter (softened)
1 cup Nutella
1 1/2 cup powdered sugar
pinch salt
splash of milk (if needed)

Beat the Nutella and butter together until smooth. Add the sprinkle of salt and the first 1/2 cup of powdered sugar, beat until combined. Continue to add the powdered sugar a 1/2 cup at a time, beating between additions, until creamy and smooth. Add a small splash of milk if necessary.