Desserts
Today's post includes a little of this, a little of that, and a whole lot of yum, including Salty Peanut-Pretzel Ice Cream Cake and the yummy DoubleTree Signature Cookie. Enjoy!
CHOCOLATE DUMP-IT CAKE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, "A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Yield: 10 servings; Time: 1 hour 45 minutes
This was featured in "Food Diary; Personal Best", and can be viewed online at https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1-1/2 cups Nestle's semisweet-chocolate chips
1-1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
SALTY PEANUT-PRETZEL ICE CREAM CAKE
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients."
Yield: One 9-inch cake; Time: 40 minutes, plus cooling and freezing
To view this online, go to https://cooking.nytimes.com/recipes/1018866-salty-peanut-pretzel-ice-cream-cake.
Ingredients
For the Crust and Crumbs:
2 cups mini pretzels
1/4 cup plus 2 tablespoons salted peanuts (preferably dry roasted)
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
For the Ice Cream Layers:
2 quarts high-quality vanilla ice cream
3/4 cup natural, unsweetened peanut butter, well stirred
2 tablespoons honey
To finish:
1 cup heavy cream
Preparation
Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
DENSE AND DELICIOUS CHOCOLATE CAKE
This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.
To view this online, click here.
Ingredients
Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 cup low-fat buttermilk
1 large egg
2 tsp. vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, cut into small pieces
Fudge Glaze
2 Tbs. low-fat buttermilk
2 Tbs. cocoa powder
2 Tbs. unsalted butter
1/2 cup confectioners' sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
CHOCOLATE DUMP-IT CAKE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, "A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Yield: 10 servings; Time: 1 hour 45 minutes
This was featured in "Food Diary; Personal Best", and can be viewed online at https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1-1/2 cups Nestle's semisweet-chocolate chips
1-1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
SALTY PEANUT-PRETZEL ICE CREAM CAKE
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients."
Yield: One 9-inch cake; Time: 40 minutes, plus cooling and freezing
To view this online, go to https://cooking.nytimes.com/recipes/1018866-salty-peanut-pretzel-ice-cream-cake.
Ingredients
For the Crust and Crumbs:
2 cups mini pretzels
1/4 cup plus 2 tablespoons salted peanuts (preferably dry roasted)
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
For the Ice Cream Layers:
2 quarts high-quality vanilla ice cream
3/4 cup natural, unsweetened peanut butter, well stirred
2 tablespoons honey
To finish:
1 cup heavy cream
Preparation
Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
DENSE AND DELICIOUS CHOCOLATE CAKE
This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.
To view this online, click here.
Ingredients
Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 cup low-fat buttermilk
1 large egg
2 tsp. vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, cut into small pieces
Fudge Glaze
2 Tbs. low-fat buttermilk
2 Tbs. cocoa powder
2 Tbs. unsalted butter
1/2 cup confectioners' sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
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