Hello, blog! Hello, food world! I’ve missed you ever so much!

I had a spectacular vacation in Italy but now I am ready to get back to baking, blogging and all my cookbooks (it seems someone has come into my house and brought more cookbooks for me to look at … I hate it when that happens!).

Before I get into my first Magazine Mondays post in awhile, I’d like to thank Wandering Coyote of ReTorte who very graciously hosted MM for me for the past month. She’s a trooper!

I have loads of bookmarked magazine recipes to try and many of them are years old so it may seem a bit unfair that this week’s offering is a brand spanking new recipe from the October 2009 issue of Food & Wine. But sometimes, jumping the queue is acceptable and in this case it’s more than acceptable. I introduce you to the Nutella-Swirl Pound Cake. The recipe, while featured in the magazine, is actually from a book called Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treatsby Lauren Chattman.

People, I beg you, go buy a jar of Nutella and make this cake.

It’s a pound cake with Nutella layers and it’s … like … the best cake ever. Like. For real.

In the last week I’ve made it about five times and each time the cake disappears faster than I can slice it.

Go. Bake. This. Cake.

This week, the following dedicated MMers have reduced their magazine piles:

Wandering Coyote of ReTorte made a Chocolate Walnut Tart from Tase of Home.

Margaret of Tea and Scones made Chicken Marsala from Woman’s World Magazine.

Remember, if you post a magazine recipe just send me an e-mail (creampuffsinvenice{@}gmail{dot}com) and I’ll link to it in my next MM post.

Have a wonderful Nutella-filled week, everyone!