BLACK AND WHITE FOOD IDEAS RECIPES

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BLACK-AND-WHITE CUPCAKES RECIPE - ANDREW ZIMMERN | FOOD & WINE



Black-and-White Cupcakes Recipe - Andrew Zimmern | Food & Wine image

Andrew Zimmern’s Kitchen AdventuresLast summer was officially the end of the cupcake era for me. It was killed, ruined, destroyed for all eternity. Every ounce of cupcake-eating pleasure had been taken from me just as AM-radio overplay had erased all the pleasure of so many great songs from my childhood. Remember how great the Gypsy Kings were when you first heard them? Now, years later, just hearing the opening riff of “Bambaleo” is cringe-inducing. Overuse, overplay and the gnawing tedium of hearing The Kings was too much, and so it was with cupcakes. A great food to be sure, but all the stores, TV shows, magazine articles and books that shot up too fast, too soon and too frequently ruined cupcakes for me. I was angry. Then one day on the road, a friend of my in-laws brought me a plate of these little black-and-white beauties, and my faith was restored. These are simple to make, and while kids love them, you will love them even more. They are rich and decadent and just tart enough with the cream cheese to allow you to eat several. They will change your life and reaffirm your faith in the cupcake. Amen.—Andrew Zimmern

Provided by Andrew Zimmern

Total Time 1 hours 0 minutes

Yield Makes about 3 dozen cupcakes

Number Of Ingredients 15

8 ounces cream cheese, softened
1 large egg, lightly beaten
2/3 cup sugar
1/4 teaspoon salt
6 ounces mini chocolate chips
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 1/4 teaspoons baking soda
1/2 cup unsweetened Dutch-process cocoa powder
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons pure vanilla extract
Confectioners’ sugar, for dusting

Steps:

  • Make the Filling
  • Make the Cupcakes

NEW YORK CITY BLACK AND WHITE COOKIES RECIPE - FOOD.COM



New York City Black and White Cookies Recipe - Food.com image

Look to the cookie. These cake-style cookies are a staple in New York City. Growing up we used to buy these all the time and you can still get them in every bake-shop in the city. They were made famous to the rest of the world by an episode of Seinfeld entitled "The Dinner Party". They are more like small cakes than crunchy or chewy cookies, and should be roughly the size of the palm of your hand, if not, bigger. These are great for taking to a potluck, or if you've got a wayward New Yorker around.

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1 tablespoon water (approx)
1/4 cup cocoa powder

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking soda and salt in medium bowl.
  • In small bowl or cup, mix together buttermilk and vanilla.
  • Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
  • Add egg to butter and sugar mixture, and beat until blended.
  • Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
  • Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
  • Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
  • Place on a cooling rack, and allow to cool completely before icing.
  • Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
  • Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
  • Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.

Nutrition Facts : Calories 402.6, FatContent 11.9, SaturatedFatContent 7.1, CholesterolContent 58.6, SodiumContent 328.4, CarbohydrateContent 71.8, FiberContent 1.9, SugarContent 47.7, ProteinContent 5

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