Saturday, March 3, 2012

Pinterest love

I have a new lover in my life. We spend long hours together alone from sunset until late into the night. We wake up together early in the morning and sometimes sneak a quicky in during work hours. I haven't told my parents yet, but I think it's almost time to introduce them to the one who I'm spending all my time with: Pinterest. That's right folks, I'm in love with Pinterest. When we were first introduced, I actually ignored Pinterest. I cast it aside like yesterday's garbage, but one day a reminder e-mail piqued my interest and we've been inseparable ever since.

If you haven't hear about Pinterest (it is a fairly new addition to the worldwide web) it is a Web site where people can post (or pin) pictures that connect to Web sites from blogs, to clothing sites, to home furnishings and DIY projects. You then follow friends, companies or even perfect strangers' pins and add them to your own categorized boards. I've pinned recipes, furniture, shoes, jewelery, DIY projects and even entered a contest where I pinned items for a dream bedroom. You can follow my pins at

And thanks to my love of Pinterest, I was introduced to a fabulous recipe for a Nutella Swirl Coffee Cake from the Sugar Crafter blog. I woke up early this morning and set out to make a freshly baked breakfast and boy, oh boy was that a great decision.

Here's the recipe:

  • 1 1/2 sticks butter
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 12 ounces plain Greek yogurt
  • 1/2 cup nutella

Preheat the oven to 350 degrees and grease a bundt pan. In a large mixing bowl, cream together the butter and sugar. This took about 8 minutes to do after slicing in the cold butter. Add in the vanilla and eggs, beating for about two minutes.

 In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the yogurt until well-blended. Layer 1/2 of the batter in the pan, and then drizzle 1/2 of the nutella on top. (Put Nutella in the microwave for about 20 seconds to make pouring easier) Swirl with a knife. Repeat until both are gone.

Bake 45 minutes to an hour or until a knife inserted in the cake comes out clean. Let cool before removing from the pan. Store at room temperature in an airtight container or wrapped in aluminum foil.

The coffee cake is great for breakfast, but is just as good served as dessert. This morning I chose to have my slice with a cup of tea and some naval orange from Farmer's Market. Yum!

Now that my Cooking board on Pinterest is loaded with all sorts of new recipes, hopefully I will be back to blogging more often. Fingers crossed.