FLOWER MIXER RECIPES

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POPPY SEED CAKE RECIPE - NYT COOKING



Poppy Seed Cake Recipe - NYT Cooking image

Provided by Joan Nathan

Total Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners’ sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.

Nutrition Facts : @context http//schema.org, Calories 433, UnsaturatedFatContent 10 grams, CarbohydrateContent 54 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 207 milligrams, SugarContent 35 grams, TransFatContent 1 gram

FRENCH SILK BROWNIES RECIPE - BETTYCROCKER.COM



French Silk Brownies Recipe - BettyCrocker.com image

A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for.

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 35 minutes

Yield 24

Number Of Ingredients 12

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup miniature semisweet chocolate chips
1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup unsweetened baking cocoa
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
2 tablespoons miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
  • When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
  • Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.

Nutrition Facts : Calories 280 , CarbohydrateContent 31 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Brownie, SodiumContent 115 mg, SugarContent 24 g, TransFatContent 0 g

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