Recipe of the Day: Chocolate Vanilla Swirl Bundt Cake | Food Network
This exquisite cake can be made with very little effort and a bundt pan!
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Chocolate-Vanilla Swirl Bundt Cake
Recipe courtesy of Food Network Kitchen
Total: 3 hr
Active: 45 min
Yield: 12 to 14 servings
Level: Easy
Ingredients
Cake:
Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (32 tablespoons) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
Glaze:
1 cup confectioners' sugar
2 to 3 tablespoons whole milk
Directions
Special equipment: a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, 2 large resealable plastic bags and a long wooden skewer
Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
Cook's Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Recipe of the Day: Chocolate Vanilla Swirl Bundt Cake | Food Network
Earth Day ???? Swirl Cookies
EARTH DAY IS HERE ???????????? how are you celebrating earth day? I’m volunteering with friends to pick up litter from local streets AND VOWING to use less plastic.
Also to celebrate, here are my earth Day swirl cookies. These buttery sugar cookies are only 6 ingredients and super scrumptious ????
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-2 cups all purpose flour
-3/4 cup sugar
-3/4 cup unsalted butter softened
-2 egg yolks
-2 teaspoons vanilla
-1/4 teaspoon salt
-blue/green food coloring
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THANKS FOR WATCHING AND PLEASE REMEMBER TO SUBSCRIBE!! ????
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Audio:
Faith BY VIBE TRACKS
Thank you YOUTUBE AUDIO LIBRARY
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THIS VIDEO IS NOT SPONSORED. ALL ITEMS WERE PURCHASED BY ME.
ONE DOUGH MANY COOKIES |JAM COOKIES| CHOCOLATE COOKIES|SWIRL COOKIES|COCONUT COOKIES|THE FOOD FAIRY
##POINTS TO NOTE:
???? Always wait for the cookies to cool down completely atleast for an hour before removing from baking tray
???? After applying chocolate icing and jam , air dry your cookies for atleast two hours , before storing
????You can rebake your cookies for more 5 minutes if you find them soft after cooling, for a crispy texture
????Always use an airtight container for storing cookies
INGREDIENTS:
Its better to take weights in grams
???? Butter : 400 gm
???? Icing Sugar: 240 gm (2 cups)
( And extra 1 tablespoon for chocolate
cookies)
????All Purpose Flour: 500 gm (4 cups)
????Baking powder : 1 teaspoon
???? Salt : 1/2 teaspoon
????Milk powder : 100 gm (3/4 cups)
????Vanilla Essence : 1 teaspoon.
???? Milk : 4 tablespoon
????Cocoa Powder : 1 tablespoon full for
Swirl cookies and 1/4 cup for
Chocolate cookies
???? Desiccated coconut for coconut
cookies: 50 gm
INGREDIENTS FOR CHOCOLATE ICING:
????Icing sugar : 1/2 cup
????Coco powder : 1 teaspoon
???? Milk : 1 tablespoon
Four Cookies From One Dough:
KFC ZInger Burger???? :
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Butter Soft Bun / Burger Buns????:
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Breakfast Board ???? :
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#onedoughcookies
#jamcookies
#egglesscookies
#chocolatecookies
#swirlcookies
#coconutcookies
#christmascookies
#biscuits
#chocolatebiscuits
#coconutbiscuits
#jellybiscuits
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#howtomakebiscuits
#howtomakechocolatecookies
#cookiedough
#christmascookies
#cookiesrecipe
#easycookies
#onedoughdifferentcookies
#chocolatecookies
#4cookiesonedough
#cookiesfromonedough
#cookiedoughrecipe
#homemadecookies
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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Scottish Butterscotch Scones Traditional Scottish Scone Swirl Recipe
These butternut scone swirls are very similiar to cinnamon whirls but they are made with a traditional Scottish Scone recipe and are absolutely delicious. The kids love them topped with a little water icing and filled with butter, brown sugar and vanilla.
FULL RECIPE Scottish Butternut Scone Swirls -
These Scottish Scone swirls are so easy to throw together you can literally make them in 15minutes. They are best enjoyed warm fresh out of the oven as they do harden a little once left to stand out.
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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not.
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***This recipe does not include paid promotional material or gifted products.***
Neapolitan Swirl Cookies
Cookies + Neapolitan = your two favourite desserts in one delicious bite????????????
Makes 30
INGREDIENTS
2½ cups flour
¾ tsp bicarbonate of soda
¾ tsp salt
1 cup butter
1¾ cup granulated sugar
2 eggs
¼ cup milk
2 tsp vanilla essence
1 cup White Star Instant Maize Porridge Chocolate Flavour
1 cup White Star Instant Maize Porridge Strawberry Flavour
3-4 drops pink food colouring
1 cup White Star Instant Maize Porridge Vanilla Flavour
METHOD
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a medium bowl, sieve the flour, bicarbonate of soda and salt.
3. In a large mixing bowl, beat the butter on a medium-high speed until pale and creamy, about 1 minute. Add the sugar and continue beating until light and fluffy, about 2-3 minutes.
4. Add in the eggs, milk and vanilla essence and beat on medium speed until combined. Slowly add in the flour mixture and beat on a low speed until just combined.
5. Split the dough into 3 separate bowls. Add the White Star Instant Maize Porridge Chocolate Flavour to the one ball of dough, White Star Instant Maize Porridge Strawberry Flavour to the other ball along with the food colouring and White Star Instant Maize Porridge Vanilla Flavour to the last ball. Using a hand mixer, combine the maize meal with the dough until the colour is evenly combined through each piece of dough.
6. Take a small portion of each colour dough, about 1 teaspoon each, and roll it into balls.
7. Once all of your balls are rolled, take one ball of each colour and gently press them together so that they stick to each other. Gently roll them in the palm of your hands to form a bigger, tri-coloured ball. Pack the tri-coloured balls onto a baking tray and using the bottom of a glass, gently press each ball down, ensuring not to press them all the way down.
8. Place the tray in the oven and bake for 14-16 minutes
9. Remove from the oven and allow to cool for 2 minutes. Using a spatula, transfer them to a wire cooling rack and allow to cool completely.
10. Once the cookies are cool to the touch, stack them on a serving plate, serve and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook ????????