Jif's Mocha Cappuccino flavored Hazelnut Spread

I am NOT a chocolate lover. Offer me a choice of something lemon or something chocolate and with no hesitation, lemon wins. Chocolate actually gives me a kind of headache. Anyway, I was fascinated when I read in Cook's Corner today that Jif has a new product, a hazelnut spread to rival Nutella. Nutella is a French favorite with crepes, but then they have yet to taste Jif's version. I was going to market today anyway, so I kept this nugget in the back of my mind. I reached for peanut butter and my eyes landed on mocha cappuccino flavored hazelnut spread. Now mocha I like, hazelnuts I love and so I popped for a jar of this new concoction.  It beats Nutella hands down in my opinion.  Nate and I have dipped into the jar more than once today.  I had it on a toasted bagel but I am dreaming of vanilla ice cream with this on top or swirled in creamy lushiness.  Bakers are going to have a field day with this item.  I can imagine all kinds of uses for it and can forsee an entire Cook's Corner based on recipes using this new item. YUM!

This coconut loaf is moist and flavorful. I like it plain but you if you desire you can drizzle a glaze over the loaf while still warm. (from

Mennonite Girls Can Cook and ...boy can they!)

I made this this morning. Twice. The first time I forgot the 3 teaspoons of baking powder and it came out like a puck and was twice as heavy.  The second time it looked like the picture and was scrumptious.

Coconut Loaf:
Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons coconut flavoring
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup coconut flakes

Directions:

1. In a medium size mixing bowl cream butter with sugar.
2. Add eggs and flavorings and mix well.
3. In another bowl mix dry ingredients.
4. Stir dry ingredients into creamed mixture alternately with the sour cream.
5. Fold in coconut.
6. Pour batter into a greased 8 x 4 x 2 inch loaf pan.
7. Bake at 350º for 50 minutes or until toothpick inserted comes out clean.
8. Remove from oven, let cool for 10 minutes, then remove from pan.