Search found 4 matches for vanilla
- on Tue May 21, 2019 4:04 am
- Search in: Desserts
- Topic: Chocolate-Matcha Swirl Pound Cake
- Replies: 0
- Views: 266
Chocolate-Matcha Swirl Pound Cake
Makes 8 servings; Working time: 25 minutes; Total time: 1 hour 25 minutesIngredients:
- cooking spray
- 1 cup (2 sticks) unsalted butter, at room temp
- 1 cup sugar
- 3 large eggs, at room temp
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa, sifted
- 1.5 tablespoons matcha powder
Directions:
- Preheat oven to 325°F. Lightly grease an 8x4-inch loaf pan. Line with parchment paper, leaving an overhang on the two long sides; grease paper.
- Beat butter and sugar with an electric mixer on medium speed until very light and fluffy, 5-6 minutes. Add eggs, one at a time, beating until fully incorporated after each addition. Beat in vanilla and salt.
- Reduce mixer speed to low and add flour, beating until just incorporated. Transfer half the batter (about 1.5 cups) to a bowl and stir in cocoa. Add matcha to remaining batter and beat until fully incorporated.
- Spoon 2 tablespoons of matcha batter into one corner of the prepared pan. Spoon 2 tablespoons of chocolate batter alongside. Repeat procedure, creating a checkerboard with 5 rows total. Swirl the mixture in a figure 8 pattern a couple of times using a butter knife (don't swirl too much or the mixture will become muddy). Bake until a toothpick inserted into center comes out clean, about 55 minutes to 1 hour.
- Let cool in a pan on a wire rack for 10 minutes, then use paper to lift cake from pan and cool completely on rack.
- on Tue May 21, 2019 1:37 am
- Search in: Desserts
- Topic: Cranberry Crumb Bars
- Replies: 0
- Views: 165
- on Tue May 21, 2019 1:12 am
- Search in: Desserts
- Topic: Black-Bottom Brownies
- Replies: 0
- Views: 192
Black-Bottom Brownies
Makes 16 bars; Working time: 25 minutes; Total time: 1 hour, plus coolingIngredients:
For brownie
- 3/4 cup (1/5 sticks) unsalted butter, cut into pieces, plus more for pan
- 8 ounces bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 cup all-purpose flour, spooned and leveled
For cheesecake topping
- 1 8-ounce package cream cheese, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
Directions:
- Place a baking sheet on the middle rack of the oven and preheat to 350°F. Butter an 8x8-inch baking pan. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 sides; butter paper.
- Make the brownie: Melt butter in a medium saucepan over medium heat; remove from heat. Add chocolate, and stir until melted and smooth. Stir in vanilla. Add sugar and stir until mixture is smooth and shiny. Stir in cocoa, espresso, and salt; cool 10 minutes.
- Whisk eggs into chocolate mixture until incorporated. Add flour and stir until smooth. Transfer 1/4 cup batter to a bowl; set aside. Transfer remaining batter to prepared pan.
- Make the cheesecake topping: Beat cream cheese with an electric mixer on medium speed until smooth; 1 to 2 minutes. Reduce mixer speed to low. Beat in egg, sugar, and vanilla until fully incorporated, stopping to scrape down sides as necessary, 30 seconds to 1 minute. Spread over brownie batter.
- Dollop reserved chocolate batter on top of cream cheese layer and gently swirl with a butter knife. Place the pan on top of the hot baking sheet and bake until a toothpick inserted in the center comes out with moist crumbs attached, 35-40 minutes. Cool in pan on a wire rack.
- Use paper to lift brownies from pan. Remove paper and cut brownies into shapes with a witch hat cookie cutter or into 16 bars.
- on Tue May 21, 2019 12:17 am
- Search in: Alcoholic Beverages
- Topic: Pomegranate-Rum Punch
- Replies: 0
- Views: 259
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