CHOCOLATE AND VANILLA SWIRL COOKIES
Chocolate and Vanilla Swirl Cookies are an impressive treat that all cookie lovers will love! Bring a batch to your next cookie swap or bake them to share with friends and family!
Provided by Ashley C.
Categories Dessert
Time 2h40m
Number Of Ingredients 14
Steps:
- To make the vanilla layer, whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
- To make the chocolate layer, whisk the flour, cocoa powder and salt together in a medium bowl; set aside. Melt the chocolate chips in a heatproof bowl set over a pot of simmering water. Let cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks, cooled chocolate and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
- To make the cookies, preheat oven to 325 degrees F. Roll one vanilla dough log into a 12-inch square. Repeat with one chocolate dough log. Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs stick to one another. Roll up the dough into one big log, pressing gently as you roll to adhere the dough. Carefully slice the log into 1/4-inch-thick cookies. Repeat with the remaining two dough logs. Bake 12 to 15 minutes, or until the edges begin to brown. Let cool and enjoy!
Nutrition Facts : Calories 1566 kcal, Carbohydrate 143 g, Protein 19 g, Fat 103 g, SaturatedFat 63 g, Cholesterol 436 mg, Sodium 608 mg, Fiber 6 g, Sugar 35 g, ServingSize 1 serving
VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark" and pistachio "moss" for a unique faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36
Number Of Ingredients 9
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
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 11
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.
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
CHOCOLATE VANILLA SWIRL POUND CAKE
Steps:
- Spray and flour a loaf pan. Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
- Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
- Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.
Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams
VANILLA ICE CREAM WITH CHOCOLATE FUDGE SWIRL
Make and share this Vanilla Ice Cream With Chocolate Fudge Swirl recipe from Food.com.
Provided by Andrea P.
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Vanilla Ice Cream with Chocolate Fudge Swirl:.
- In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread half of the fudge swirl over ice cream. Spread remaining one-third ice cream over the fudge swirl. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
- Fudge Swirl:.
- Place heavy whipping cream and semisweet chocolate chips in a double-boiler. Stir until all of the chocolate chips have melted and the mixture is smooth. Cool completely. Store in a tightly covered container in the refrigerator.
Nutrition Facts : Calories 722.4, Fat 54.1, SaturatedFat 33.2, Cholesterol 138, Sodium 127.8, Carbohydrate 61.7, Fiber 3.4, Sugar 53.4, Protein 7.9
CHOCOLATE SWIRL CAKE
Make and share this Chocolate Swirl Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream butter and sugar together until light and fluffy.
- Add eggs, beating in one at a time.
- Sift over flour and baking powder and fold into butter mixture.
- Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
- Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
- Swirl the mixtures together with wooden skewer.
- Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
- Cool cake a little. Turn out onto a cake rack and ice when cold.
- Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
- Add water and mix to combine. Spread over cake when cool.
- If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
VANILLA & CHOCOLATE SWIRLS
You can knead the dough for these cookies by hand but I use my food processer and it's done in no time!
Provided by PetsRus
Categories Dessert
Time 50m
Yield 30-35 cookies
Number Of Ingredients 6
Steps:
- You will have to make the dough twice using the first 4 ingredients but adding the vanilla and the cacao to the different batches.
- If the dough is too soft to roll out, wrap it up and put in the fridge to firm up.
- On baking parchment/paper roll out the vanilla dough into a rectangle approx ¼ inch thick.
- Do the same with the chocolate dough, use flour for rolling if the dough is sticky.
- Use hands and/or fingers to shape or patch, so they will end up the same size as much as possible.
- Lift chocolate dough with paper and invert on top of the vanilla, press the two layers firmly together, shape if necessary.
- Grip the paper on the long side of the rectangle and use it to help roll up the dough like a Swiss Roll.
- By this time the dough is probably too soft again and you will have to put it back into the fridge until firm.
- Preheat the oven to 325 degrees F.
- Take dough out of the fridge and cut into approx ¼ inch slices, put on baking tray{s} and bake for 15 to 20 minutes.
- Leave to cool for 5 minutes when they come out of the oven before you lift them off the tray.
Nutrition Facts : Calories 71.1, Fat 3.3, SaturatedFat 2, Cholesterol 8.1, Sodium 123.2, Carbohydrate 9.9, Fiber 0.5, Sugar 3.8, Protein 1
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