Nutella pound cake is unbelievably moist from the rich chocolate-hazelnut spread added to the batter. The cake is especially good with coffee ice cream.
Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
This simply delicious skillet dish features a tasty combination of cooked chicken, mixed vegetables and Campbell's(R) Condensed Cream of Chicken Soup, heated together and served over hot biscuits.
