Hazelnut Blondies

It's that time of year when everyone starts making cookies, candies, and other treats to share with their families and friends. Fun, fun, fun. The hard part is deciding which treats to make!

When my sister was here visiting about 2 months ago, we made these blondies together. I decided to save them until the holidays because I thought they would be a great addition to any party, plate, or whatever else you all might have going on this month. These are a very basic blondie with hazelnuts adding some extra texture and flavor and they are topped with Nutella.
My sister ending up taking them back with her and sharing them with her co-workers and everyone really enjoyed them.

Here is the recipe for Hazelnut Blondies

Self-Frosting Pumpkin Nutella Muffins and Chocolate Pumpkin Peanut Butter

There is a small problem with opening a huge can of pumpkin puree- You must make more and more yummy pumpkin treats! Of course, I am joking, but I found myself with some leftover pumpkin puree after I made parfaits and donuts and decided to make these muffins. I sent them to work with my husband and didn't even get to try a crumb. I had made this banana version a couple of weeks earlier and thought the pumpkin ones would be perfect for fall.

I had just 1/3 cup of pumpkin puree left, so I made this Chocolate Pumpkin Peanut Butter that I saw on Pinterest. Unfortunately, I didn't get a picture of it because it disappeared too quickly. But, I guess that could be a good thing since it just shows how delicious it was! Very good on whole wheat toast.

Here is the recipe for Self-Frosting Pumpkin Nutella Muffins

Here is the recipe for Chocolate Pumpkin Peanut Butter
* I didn't have dark chocolate peanut butter, so I just followed her other instructions and
added a little bit of honey, to sweeten it, to taste

Cooking Light's Classic Banana Bread Muffins with Nutella Swirl

We go through banana stages. Sometimes we eat them like crazy and everyone is begging for more once they are gone and sometimes, they just sit there. And turn yucky colors; begging to be turned into something much more delicious than just a plain old banana.

I think I have tried every Cooking Light recipe for Banana Bread that they have ever invented or published. Such as Coconut Banana Bread with Lime Glaze (my personal fave), Bluberry-Lemon Banana Bread with Cream Cheese Glaze, Marbled-Chocolate Banana Bread, Molasses-Oat Banana Bread, Cardamom Banana Bread with Pistachios, Orange-Banana Nut Bread, etc. I think you get the idea.

I have also made their Classic Banana Bread before, which is the recipe I used for these muffins.
I saw a post over on Barbara's blog, Barbara Bakes where she swirled Nutella into the banana bread batter and I knew I would have to do that too.

Some people debate the combination of bananas and chocolate, but not in this house.
These were the perfect afternoon snack and we also took some to a friends house to share.


I used half whole wheat flour, swirled about 3/4 tsp of nutella into the top of each muffin.
Baked them for 18 minutes and they were done.

Recipe for Classic Banana Bread

Barbara's post about Banana Nutella Bread

Mothers Day Tea Party

I saw this really cute idea for a Mothers Day Tea Party in the May issue of Family Fun Magazine and decided it was the perfect way to celebrate this upcoming holiday with my family and friends. We made the wrapping paper hats, the fans and the cute little tea party foods. It was really fun.

Our party was for girls only and everyone had to make their own hat. I made the petit fours, tea sandwiches, lemon scones, and strawberry lemonade. I made Dorie's Perfection Pound Cake the day before our party and wrapped it up really good overnight and cut it into shapes the day of the party. The icing for the petit fours was the most difficult part because at first it was too thick and hard to cover the cake pieces with and then I thinned it out so much that is was nearly non-existent. It didn't really matter- the kids and adults loved them anyway. We had alot of fun.

We ate our fun little foods (the lemon scones would make a great Mother's Day breakfast or brunch item), played some games and enjoyed each other's company.

This was the perfect way to celebrate. Happy Mother's Day!!!

Mother's Day Tea Party from Family Fun Magazine

Pastel Petits Fours
Dainty and sophisticated, these cakes (adapted from "Pink Princess Tea Parties" by Barbara Beery) are a real showstopper -- especially for a special occasion like a Mother's Day Tea Party. And since they're made from store-bought pound cake, they're surprisingly easy to prepare. You can decorate the tops with sprinkles, colored sugar, or candy flowers.
RECIPE INGREDIENTS:
1 (16-ounce) pound cake (I used Dorie's Perfection Poundcake)
9 cups powdered sugar
1/2 cup light corn syrup
1/2 to 3/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Liquid food coloring
Decorations, such as sprinkles, colored sugar, and candy flowers

1. Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.

2. In a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.

3. Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to three days.

Makes about 30 cakes.

Tea Sandwiches
Any sandwich can be a tea sandwich, as long as it's sliced into neat, nearly-bite-size pieces. Here are some of our favorites -- adapted from "Pink Princess Tea Parties" by Barbara Beery -- to get you started. For extra fanciness on a special occasion like a Mother's Day Tea Party, use a cookie cutter to punch out shapes from your sandwich bread.
RECIPE INGREDIENTS:
FOR SANDWICH NO. 1:
Wheat bread
Cream cheese
Walnuts
Honey
Pears
FOR SANDWICH NO. 2:
White bread (I used the rest of our baguette)
Herbed cream cheese (I used vegetable cream cheese)
Tomatoes
Black olives
FOR SANDWICH NO. 3:
Baguette
Nutella
Bananas
FOR SANDWICH NO. 4:
Mini pita breads (I used plain pita chips)
Hummus (We had 2 kinds of hummus-roasted red pepper and plain)
Cucumber and tomato
FOR SANDWICH NO. 5:
Wheat bread
Sliced turkey
Provolone
Basil pesto

1. Spread wheat bread with honey-walnut cream cheese (made by combining 1 package of softened cream cheese with 1/4 cup of chopped walnuts and 2 tablespoons of honey). Top with sliced pears and a second slice of bread.

2. Cover white bread with herbed cream cheese, tomato slices, and minced black olives.

3. Top thin slices of baguette with Nutella and sliced bananas.

4. Fill mini pita breads with hummus and slices of cucumber and tomato.

5. Sandwich sliced turkey and provolone between two pieces of wheat bread spread with basil pesto.

Glazed Lemon Scones
Light and lemony, these biscuit-like cakes will make a refreshing addition to any Easter brunch menu. Plus, they're a fun and easy pastry for kids to help prepare, particularly when it comes time to pat and slice the dough and drizzle on the glaze.
RECIPE INGREDIENTS:
Scones:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon vanilla extract
Lemon Glaze:
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 tablespoon melted butter
2 tablespoons heavy or whipping cream

1. Heat the oven to 400°. Grease a large, heavy baking sheet (preferably not a dark one) and set

it aside.

2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.

3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.

4. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.

5. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.

6. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.

7. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

Makes 8 scones.

Coming Monday- Vegetable Frittata and Flaky Biscuits

Pumpkin Whoopie Pies and Nutella Cookies with Nutella Buttercream

I recently reconnected with a friend from high school. We both live in the same area, have kids the same ages, and love to bake. It was like we had never been apart. She invited us over for a playdate and we thought it would be fun to bake a little something. I had been wanting to try these Pumpkin Whoopie Pies since I saw them last year in Every Day with Rachael Ray Magazine. We decided it was the perfect time of year and whipped them up. Our 2-year olds were helping dump in ingredients and the end result was quite popular! It was really fun, to talk and bake, in the kitchen with a friend.

I also had some leftover Nutella Buttercream

from some Nutella cupcakes and it needed to be used, so I whipped up these super simple Nutella cookies and filled them with the leftover frosting. Super yummy cookies, if you need a sweet treat!

Pumpkin Whoopie Pies From Every Day with Rachael RayOctober 2007

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Double Nutella Cookies
1 cup Nutella (chocolate hazelnut spread)

1 extra-large egg

1 cup self-rising cake flour, plus additional for dusting (see note below)

1.Preheat oven to 375°F.

2. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.

3. Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.

4. Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife . Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
note- I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.


Coming Tomorrow- TWD-Thanksgiving Twofer Pie

Vanilla-Nutella Swirl Cupcakes with Nutella Buttercream

I saw this recipe on Clara's blog- I heart cuppycakes and knew this cupcake would be making an appearance in my future. My family loves Nutella and cupcakes are always fun for everyone. They start out with a vanilla cupcake and you swirl Nutella into the batter. They bake up beautifully and then comes the Nutella Buttercream.
Be warned- these cupcakes are not for the faint- they are intense and might require a little sophistication on your palate. They are dense and wonderful. I doubled the recipe because I thought it would be nice to share these with others and it was. The buttercream recipe makes alot, but the leftovers will be coming in handy soon, I guarantee you that. Besides, aren't they pretty?

Vanilla-Nutella Swirl Cupcakes from I heart cuppycakes who adapted them from Amber's Delectable Delights

For cupcakes:

10 tbsp butter, softened

3/4 cup white sugar

3 eggs

1/2 tsp vanilla

1 3/4 cups sifted flour

1/4 tsp salt

2 tsp baking powder

12 tsp Nutella

For nutella buttercream:

1 stick (1/2 cup) of unsalted butter, softened

4 cups confectioners sugar (or more to taste)

1/4 cup whole milk or half-and-half

1/2 teaspoon vanilla extract

1/4 cup of Nutella (or more to taste), softened

Preheat oven to 325F.

Prepare cupcake pan with liners.

To make cupcake—Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla. Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop. Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well. Bake for 20 minutes. Remove to wire rack and allow to cool before frosting.

To make buttercream—In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then milk and vanilla and beat until the mixture is smooth, about 3-4 minutes.Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.Add the softened Nutella to your buttercream and fold into the frosting until well blended.

Up Next- Fried Green Tomatoes and Green Tomato Bread

Daring Bakers Pizza- Greek, Summer Squash, Hummus, BBQ Chicken, Nutella, Mexican, and Thai

Greek- my pizza sauce, greek-seasoned chicken, baby spinach, red peppers, mozzarella and feta

This month's Daring Bakers Challenge was pizza. The pizza dough used cold fermentation as the method and we were supposed to toss the dough. No pictures of tossing here- by the time I let the dough rest in the fridge over night and sit on the counter for a few hours the next day, it was so elastic, I could barely hold it up. I got it onto my fists and the dough was already streched out to an enormous size. I attempted tossing but couldn't get any pics of it, because it happened too fast. Sorry. This dough came together easily and I went a little crazy with the toppings. I actually made 7 dough balls because I wanted a dessert pizza too. Check out what other DBer's did with this challenge by visiting the Daring Bakers Blogroll!

Summer Squash- my pizza sauce, thinly sliced summer squash and zucchini, fresh basil, garlic sea salt and mozzarella

Hummus- roasted red pepper hummus, spinach, yellow, orange and red bell peppers, feta

BBQ Chicken- BBQ sauce, cooked chicken, pineapple chunks, green bell peppers, cheddar and mozzarella cheese

Nutella- granulated sugar instead of cornmeal on pan, after baking- Nutella, fresh strawberry slices and blueberries

Mexican- refried beans, black beans, red, yellow, orange and green bell peppers, taco cheese blend, added fresh, chopped tomatoes from the garden after it was done baking

Thai- peanut sauce (creamy PB, tamari, and rice wine vinegar), fresh bean sprouts, green onions, matchstick carrots, cilantro,- after done baking- cucumber slices and roasted peanuts

My Pizza sauce: (makes enough for 2 large round pizzas)

1 Tbls olive oil

1 small white onion, chopped

2 or 3 cloves garlic, minced

2 Tbls fresh basil, chopped

2 tsp fresh thyme, removed from stems

2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic

1 6-oz can tomato paste

To make sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes and cook until bubbly. Add tomato paste and stir to combine. Reduce heat and let simmer for a few minutes. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside

BASIC PIZZA DOUGH ~Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter)

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled -

FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum

1 3/4 Tsp Salt

1 Tsp Instant yeast - FOR GF use 2 tsp1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar - FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper

.4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.1

3. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Come back in the morning for Sarah's Pumpkin Pancakes and Pumpkin Pecan Coffee Cake!

Double Nutella Cookies

I just wanted a quick and easy cookie. My brother was eating Nutella spread on whole wheat bread and I thought I remembered a 3 ingredient cookie made with Nutella. I got on the internet and found it and whipped it up. This just might be the easiest cookie recipe I have ever tried.

Double Nutella Cookies

1 cup Nutella (chocolate hazelnut spread)
1 extra-large egg
1 cup self-rising cake flour, plus additional for dusting (see note below)

1.Preheat oven to 375°F.
2. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
3. Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
4. Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife . Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.

note I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.