Hazelnut spread lifts pound cake to sweet new heights
Last week, I managed to savor a small chapter of the good winter story I miss. Morning coffee, I mean morning mountain dew at my bedside overlooking a snowy scene of frosted grassy tops; snow falling quietly on the streets as the threat of school closings linger; climbing under the weight of a thick, fluffy blanket that promises a safe, caved in feeling from the frigid temps outside; and the small rumbling sound of soup simmering on the stove top that assures comfort and respite for as long as the clutches of the cold continue.
I hovered over this delicious ceremony for as long as I could convince myself the world didn't need my brief incursion. But when the idea of pulling the bed in by the fire made its debut, I had no problem making the executive decision -- home it is.
You can't imagine the inspiration that decision sparked. And, fortunately, you don't have to employ your imagination because I'm going to give it to you straight. Hazelnut Strawberry Pound Cake.
This is just too lovely not to share. It's a simple kind of delicious -- the kind that evokes creamy comfort thoughts of satisfying bliss.
HAZELNUT STRAWBERRY POUND CAKE
1 store-bought pound cake
1 jar of Nutella hazelnut spread
1 T. sugar
1 T. butter
Slice the pound cake. Spread a little Nutella on the sides of the cake. Place two slices together and grill with butter in a hot pan. In a small bowl, smash the strawberries and the sugar. Top each serving with strawberries.
Janet McCormick is the author of "10-Minute Meals." She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.