This is not picture that I took. It just happened to steal my heart the moment I saw it posted on the Facebook so I asked permission from the photographer to put it in my post.
The photographer said this child stood still in front of the stone monument as if he wanted to obstruct people taking picture. How cute it is, look at his face, don’t you agree with me that his expression is precious ?
Some people might think he was such an annoying boy but who knows what he was thinking about …. “ get out of my land, you all annoying tourists! Bring your pop cultures, your funny fashions, and your ugly gadgets out from here, let my ancestor land be serene and peaceful as it was” … Ha!!!!
Just my random thought 🙂
I wish him a wonderful future, may God bless him.
When I read the post about this recipe, it reminded me of my friend who is a big fan of Nutella and Dark Chocolate. The original version uses Nutella ( hazelnut spread ) but the writer of this post substituted it with dark chocolate spread. I thought why don’t just combine them and here we are … “Very Cocoa Nutella Pound Cake”.
- Preheat oven to 320° F.
- Grease and flour the loaf pan ( 9 x 5 inch ).
- Sift together 1 ½ cup flour, ½ tsp baking powder, ¼ tsp salt, set aside.
- Lightly beat 4 eggs and 2 tsp pure vanilla extract, set aside.
- Melt ¼ cup dark chocolate with 1 ½ tbsp butter ( double boiler method ), set aside.
- Beat 2 sticks unsalted butter ( softened ) with 1 cup sugar until fluffy.
- Gradually beat in the egg mixture until fully incorporated and add flour mixture slowly in low speed until just incorporated. Keep mixing for another 20 seconds.
- Pour and spread ½ of the batter into the pan then spread 7 ounce Nutella on the top.
- Top with remaining batter then spread the melted dark chocolate on the top.
- Using the opposite end of a spoon ( or any kitchen utensil that similar ) make a light swirl to mix the chocolate spread into the batter.
- Bake for 75 minutes, check with toothpick.
- Enjoy !!
My special ingredients : Gratitude + 2 tbsp plain yogurt ( added before flour mixture )