Vanilla And Chocolate Shortbread Swirls Recipes

VANILLA AND CHOCOLATE SHORTBREAD PINWHEELS

Steps:

• For the vanilla shortbread, put all the ingredients in a mixing bowl with a pinch of salt and 1 tbsp cold water. Beat with a wooden spoon until combined. Tip out onto a work surface, shape into a rough rectangle, then wrap in cling film and chill for 1 hour.
• Repeat this process for the chocolate shortbread, adding 1-2 tbsp extra cold water to give the mixture the same consistency as the vanilla dough. Shape into a rough rectangle, wrap in cling film and chill for 1 hour.
• Heat the oven to 180°C/160°C fan/gas 4. Unwrap both types of dough, leaving them on the cling film, then lightly dust with flour. Roll each out to a rough 30cm x 20cm rectangle. Brush the top of the vanilla shortbread with a little milk and carefully but quickly flip the chocolate dough on top. Leave the cling film on and lightly roll over with a rolling pin to press the two doughs together.
• Remove the top layer of cling film and, using a sharp knife, trim the edges to make one large, even piece of dough.
• Using the bottom piece of cling film to help you, roll up the dough into a tight spiral and smooth with your hands to secure. Chill for 30 minutes (see Make Ahead).
• Remove the cling film and brush the outside of the rolled dough with a little more milk. Scatter the work surface with the barista sugar, then roll the dough over the crystals to fully coat it. Slice the dough into 22-25 x 1cm-thick circles. Lay each on its side on the baking sheets, spacing them out, then bake for 15-18 minutes until lightly golden. Transfer the pinwheels to a wire rack to cool completely.

VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS

Steps:

• In a medium bowl, whisk together flour and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
• In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
• Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
• Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.

CHOCOLATE-VANILLA SWIRL BUNDT CAKE

Steps:

• 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.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

HOLIDAY SWIRL SHORTBREAD COOKIES

Steps:

• In large bowl, beat softened butter, 1/2 cup granulated sugar and the vanilla with spoon until well mixed. Stir in flour until blended. Knead 5 to 10 times or until dough is smooth.
• Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough.
• Cut each of the 3 doughs in half. Take one half of each of the doughs, and press together into a ball. Gently knead to mix colors (don't overwork dough or it will lose marbling). Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Spread 1 tablespoon sparkling sugar on plastic wrap; roll log to cover. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
• Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.

SHORTBREAD SWIRLS

Steps:

• Preheat oven to 350 degrees. Whisk together flour and salt. In a large bowl, beat butter with vanilla seeds and confectioners' sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired.
• Transfer dough to pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Pipe into S shapes, each about 3 inches long and 1 inch wide, spaced 2 inches apart on ungreased baking sheets. Freeze until firm, about 20 minutes.
• Bake until edges are light golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE SWIRL QUICK BREAD

Steps:

• Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
• Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
• Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
• Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

CHOCOLATE AND VANILLA SWIRL PUDDING

Steps:

• Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils. Stir in butter and vanilla.
• Stir chocolate chips into 1 cup of the pudding until melted. Layer vanilla and chocolate puddings alternately in parfait glasses or swirl in serving dishes.