powdered sugar

Here's what you need: ripe bananas, large eggs, vanilla, granulated sugar, flour, baking powder, baking soda, salt, nonstick cooking spray, powdered sugar, packages of cream cheese, granulated sugar, vanilla, milk, semi-sweet chocolate chips, whipped cream, chocolate bar

Banana Bread Chocolate Cheesecake Swiss Roll Recipe by Tasty

bananas

eggs

vanilla

sugar

flour

baking powder

baking soda

salt

nonstick cooking spray, for greasing

sugar,

cheese,

milk

semi-sweet chocolate chips, melted

cream,

chocolate bar,

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Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.

Add the flour, baking powder, baking soda, and salt and whisk to combine.

Grease a baking sheet well and line with parchment paper.

Pour the batter onto the baking sheet and use a spatula to spread evenly.

Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.

Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.

Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.

Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.

Add the melted chocolate and fold with a spatula to combine.

Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.

Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.

https://vid.tasty.co/output/105163/landscape_480/1534180472

Amazing and Foolproof Cream Puffs

milk (I use 2%)

cornstarch

butter

vanilla extract

heavy whipping cream

water

(8 tablespoons, 1 stick) butter

(5 ounces) all-purpose flour

Place an oven rack in the lower-middle position....

Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).

In a medium saucepan, bring the water and...

In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.

Scrape the warm mixture into a mixing bowl...

Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.

Scoop a heaping 1/2 tablespoon into each mini...

Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.

Once the mini muffin cups are filled, wet...

Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).

Bake for about 15-20 minutes for mini cream...

Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).

Remove the pan from the oven and working...

Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.

Repeat the filling and baking process with the...

Repeat the filling and baking process with the remaining dough.

For the vanilla cream filling, in a medium...

For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.

Remove from the heat and stir in the...

Remove from the heat and stir in the butter and vanilla.

Pour the mixture through a fine mesh strainer...

Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.

For the sweetened whipped cream, whip the heavy...

For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).

Split each cooled cream puff shell in half...

Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.

The cream puffs can be fully assembled up...

The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.

With Dutch cocoa, dark chocolate, and cocoa butter, these vegan brownies are fudgy and flavorful, with beautifully glossy tops.

Vegan Brownies Recipe

For the Mix

all-purpose flour,

high-fat Dutch process cocoa powder,

cocoa

soy milk powder,

dry malt extract,

espresso powder

For the Brownies

vanilla extract (about 1 1/2 teaspoons; 7 grams)

For the Mix: Combine powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa powder, cocoa butter, soy milk powder, dry malt extract, salt, espresso powder, and baking powder in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes. The timing will vary significantly depending on the size, power, and capacity of the food processor. 

Scrape the bowl of the processor to be sure no chunks of chocolate have lodged under the blade and continue processing until fine. It is important that this mix is as powdery and fine as flour, with absolutely no visible chunks of chocolate or cocoa butter. For immediate use, proceed directly to Step 3. Otherwise, transfer the mix to an airtight container and store at cool room temperature up to one year, or until the date stamped on the package of Dutch cocoa.

Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and line an 8-inch-square anodized aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides. 

When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add the boiling water and vanilla extract; pulse or stir until well combined. The batter will be smooth and thin when made in a food processor and somewhat thicker when mixed by hand. These textural differences with not affect the batter's behavior.

To Bake: Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes. The timing is based on the volume and conductivity of an 8-inch anodized aluminum pan; be aware the time needed will vary significantly with glass, ceramic, or nonstick pans. Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment and lift to remove the brownies from the pan. Cut into 16 2-inch squares. Store leftovers in an airtight container with a sheet of wax paper between each layer, about 1 week at room temperature.

The Best Homemade Hot Chocolate Mix

dry nonfat or whole milk powder (see note)

cocoa powder, dutch-process or natural unsweetened (see note)

chocolate

Whisk together all ingredients in a large bowl....

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months. (If your food processor is large enough, ditch using an extra bowl and throw all the ingredients in the food processor at once.)

To make hot cocoa, put 1/3 cup of...

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn't as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really. 

Brown Butter And Pistachio Sablés

(2 sticks) unsalted butter, cut into 1" pieces

bay leaves

pistachios

(303 g) powdered sugar, divided

(188 g) all-purpose flour

“Christmas Eve in the Baz household means one cookie and one cookie only: crumbly, sugar-dusted Greek kourabiedes,” says Molly Baz. “No one in the family can remember why (we’re not even Greek!), but every year, like clockwork, my mom pulls out the tattered recipe from an overstuffed manila folder and gets to work. Half the cookies go on a plate for Santa—along with carrot sticks for his reindeer (yes, I am still a whole-hearted believer)—and the rest disappear over the next few days. But this year I’ll switch things up, replacing the walnuts with pistachios, the cloves with subtler bay leaves, and the powdered sugar with a sleek sugar glaze. The result looks nothing like the original, but something tells me Santa won’t mind.”

Bon Appétit

Brown Butter and Pistachio Sablés

Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter and bay leaves in a small nonstick skillet over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 6–8 minutes. (Be careful, it may sputter!) Fish out and discard bay leaves. Pour butter into a medium bowl, scraping in any browned bits. Set bowl with butter over a large bowl filled with ice water; let cool, stirring often, until slightly cooler than room temperature (not until hard), 15–20 minutes. (Or chill in fridge about 1 hour.)

Meanwhile, toast ⅓ cup pistachios on a large rimmed baking sheet, tossing halfway through, until golden brown, 10–13 minutes. Let cool, then finely chop.

Scrape butter into a large bowl. Using an electric mixer on medium-high speed, beat until light beige and fluffy, about 3 minutes. Reduce mixer speed to medium-low; beat in egg yolks and ½ tsp. vanilla, followed by ¾ cup (83 g) powdered sugar, scraping down sides of bowl as needed. Beat in chopped toasted pistachios and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, then add flour in 2 additions. Beat until dough comes together. (It may look crumbly, but it should hold together when squeezed in your palm.) Transfer dough to a large piece of parchment paper and pat into a loose square. Cover with a second piece of parchment and roll out to a 9" square about ¼" thick. Chill dough 20 minutes.

Uncover dough; cut into 1½"-wide strips. Cut strips at a 45° angle about 1½" apart, creating oblique diamonds. Arrange cookies on 2 parchment-lined baking sheets, spacing 1" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden, 14–18 minutes. Let cool.

Finely chop remaining 2 Tbsp. pistachios. Whisk a pinch of salt, remaining 2 cups (220 g) powdered sugar, remaining 1 tsp. vanilla, and 6–8 tsp. water in a small shallow bowl until thick and glossy (not runny, although it should drip off the whisk). Add more water or powdered sugar if needed.

Working one at a time, dip tops of cookies in glaze, letting excess drip back into bowl; smooth with a spoon if needed. Sprinkle with pistachios and let sit 10 minutes to set.
Do ahead: Cookies can be made 3 days ahead. Store air tight at room temperature.

Powdered Sugar doesn’t have to be store-bought! Learn how to make Homemade Powdered Sugar using the sugar of your choice! The result is a fine, super fluffy sugar that is begging to be dusted on your next sweet treat.

How To Make Powdered Sugar

granulated sugar ((makes 2 cups of powdered sugar))

Measure out half the amount of powdered sugar you’ll be needing. (Half a cup of regular sugar will produce one cup of powdered sugar).

Pour sugar into a high-powered blender. If using, add cornstarch.

Blend on high until sugar is fine and fluffy (about 30 seconds).

Optional: sift before use for clump free, extra fluffy sugar.

Chocolate Frosted Swig-Style Cookies

(20 ounces) all-purpose flour

(4 ounces) dutch-process

cream of tartar

(2 sticks, 8 ounces) butter, softened to room temperature

(9.25 ounces) granulated sugar

(3 ounces) powdered sugar

neutral-flavored oil (canola, vegetable, grapeseed, etc)

(1 stick, 4 ounces) butter, softened

(8 ounces) powdered sugar

heavy cream

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line several large, rimmed baking sheets with parchment paper.

For the cookies, in a medium bowl, whisk...

For the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.

In a large bowl with a handheld electric...

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar until light and creamy, 2-3 minutes. Add the oil and eggs and mix until well-combined.

Add the dry ingredients and mix until the...

Add the dry ingredients and mix until the dough comes together. It should be stiff, but not dry (and definitely not overly wet or sticky).

Form the dough into balls about the size...

Form the dough into balls about the size of a golf ball or thereabouts. I use my #20 cookie scoop (about 3 tablespoons of dough per ball). You can definitely make them smaller, too, if you'd like.

Place the cookies several inches apart on the...

Place the cookies several inches apart on the prepared baking sheet(s).

Place 1/4 cup or so of granulated sugar...

Place 1/4 cup or so of granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (it helps to rub the bottom of the glass lightly with butter or oil before the first dip so the sugar adheres) and then press the glass onto a cookie, flattening to about 1/4-inch or slightly thicker. Repeat that process for all of the cookie dough balls.

Bake for 8-9 minutes. The cookies will still...

Bake for 8-9 minutes. The cookies will still be very soft in the middle but set around the edges. Don't overbake! Let them cool for a few minutes on the pan before transferring to a cooling rack to cool completely.

For the frosting, with an electric mixer (handheld...

For the frosting, with an electric mixer (handheld or stand mixer), cream together the butter and 1 cup of the powdered sugar until very light and fluffy, 1-2 minutes. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.

Spread the frosting evenly on the cookies. Decorate...

Spread the frosting evenly on the cookies. Decorate with sprinkles, if desired. Store well-covered in the refrigerator for 3-4 days.

You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.

Buttermilk Marble Cake

unsalted butter

cake flour

buttermilk

eggs, lightly beaten

unsweetened chocolate

cream cheese, softened

unsweetened chocolate, melted

confectioners' sugar

whole milk, as needed

Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.

Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.

Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.

Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.

Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Unmold onto a platter.

To make the icing: Melt the 2 ounces chocolate as described above. In a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and beat until fluffy, about 2 to 3 minutes. Continue beating and add melted chocolate. If the mixture is too stiff, thin with milk, a tablespoon at a time, to bring it to a spreadable consistency. Spread the icing on the top and sides of the cooled cake.

This lightly spiced chocolate cake is packed with pumpkin purée and features spices often found in Mexican chocolate.

Spiced Chocolate-Pumpkin Cake With Pumpkin Glaze

Unsalted butter vegetable oil spray (for pan)

(packed; 150 g) light brown sugar

(230 g) plus 1 Tbsp. unsweetened pumpkin purée, divided

olive oil

1¼ tsp. ground cinnamon, divided

(45 g) unsweetened Dutch-process cocoa powder

(125 g) all-purpose flour

(85 g) bittersweet or semisweet chopped chocolate or chocolate chips

(110 g) powdered sugar

cloves

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. You can also top the cake with 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon and another pinch of cayenne instead of the glaze. If you're making a loaf cake, halve the sugar-spice mixture.

Place a rack in middle of oven; preheat to 350°. Butter or lightly spray an 8x8" baking pan, 9"-diameter cake pan, or 9x5" loaf pan with unsalted butter or nonstick vegetable oil spray. Line pan with parchment paper, leaving overhang on all sides if using square pan or long side if using loaf pan. Use a parchment paper round on the bottom if using cake pan.

Whisk 2 large eggs and ¾ cup (packed; 150 g) light brown sugar in a large bowl until pale and foamy, about 1 minute.

Add 1 cup (230 g) unsweetened pumpkin purée, ½ cup extra-virgin olive oil, ½ cup whole milk, 1 tsp. vanilla extract, 1 tsp. ground cinnamon, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a pinch of cayenne pepper (if using). Whisk vigorously until smooth and emulsified.

Add ½ cup (45 g) unsweetened Dutch-process cocoa powder and whisk until smooth. Add 1 cup (125 g) all-purpose flour, 1 tsp. baking powder, and ½ tsp. baking soda and whisk again until incorporated. Using a rubber spatula, fold in ½ cup (85 g) bittersweet or semisweet chopped chocolate or chocolate chips.

Pour batter into prepared pan; smooth surface with an offset spatula. Tap pan gently on the counter to release any air bubbles.

Bake cake until puffed and a tester inserted into the center comes out clean, 45–55 minutes for square or round cake, 55–65 minutes for loaf cake. Transfer cake to a wire rack and let cool in pan 15 minutes. For square or loaf cake, using parchment overhang, lift cake out of pan and onto rack. For round cake, run offset spatula around edges of cake and turn out. Remove parchment and let cool completely.

To make the glaze, whisk 1 cup (110 g) powdered sugar, a pinch of ground cloves, a pinch of kosher salt, remaining 1 Tbsp. unsweetened pumpkin purée, remaining 1 Tbsp. whole milk, remaining ¼ tsp. ground cinnamon, and remaining pinch of cayenne pepper (if using) in a small bowl until smooth. Glaze should be pourable. If it’s too thick, whisk in a few more drops of milk.

Pour glaze over cooled cake and let sit 20 minutes to allow glaze to set before slicing.

Do ahead: Cake can be made 3 days ahead. Store covered at room temperature.

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

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