FUDGE MELTAWAYS RECIPES

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UNION SQUARE CAFE’S CHOCOLATE BISCOTTI RECIPE - NYT COOKING



Union Square Cafe’s Chocolate Biscotti Recipe - NYT Cooking image

The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.

Provided by Alex Witchel

Total Time 1 hours 30 minutes

Yield 60 to 80 biscotti

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Steps:

  • Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
  • Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
  • Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
  • Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Nutrition Facts : @context http//schema.org, Calories 67, UnsaturatedFatContent 0 grams, CarbohydrateContent 12 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 43 milligrams, SugarContent 9 grams, TransFatContent 0 grams

BEST RUM CAKE RECIPE - HOW TO MAKE RUM CAKE - DELISH



Best Rum Cake Recipe - How To Make Rum Cake - Delish image

With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.

Provided by Makinze Gore

Categories     vegetarian    Christmas    dinner party    baking    dessert

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 13

Cooking spray
All-purpose flour
1 c. chopped walnuts
1 box yellow cake mix
1 (3.4-oz.) package instant vanilla pudding
4 large eggs
1/2 c. (1 stick) butter, melted and cooled slightly
1/2 c. water
1/2 c. dark rum
1/2 (1 stick) butter
3/4 c. granulated sugar
1/3 c. dark rum
1/4 c. water

Steps:

  • Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to bottom of pan. 
  • In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined. 
  • Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean, 1 hour. Let cool 10 minutes then invert onto a cooling rack. 
  • While cake is still warm, make glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes. 
  • Poke cake all over with a toothpick then brush cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.

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UNION SQUARE CAFE’S CHOCOLATE BISCOTTI RECIPE - NYT COOKING
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
From cooking.nytimes.com
Reviews 5
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Cuisine italian
Calories 67 per serving
  • Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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BEST RUM CAKE RECIPE - HOW TO MAKE RUM CAKE - DELISH
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With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.
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