The actual recipe for the cake I made the other night, and tonight again..
Very tasty…
BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE
Bon Appétit | October 2007
Makes 12 servings
Julie Hasson
ingredients
Cake:
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder
preparation
For cake:
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
For glaze:
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
The next recipe I made was the White Bean Soup, tonight was also my second time making it, as I wanted to freeze some for later, and also make some serious changes:
WHITE BEAN SOUP WITH CHILE PASTE
Bon Appétit | September 2007
The beans and the chiles need to soak overnight, so start this the day before.
Makes 8 first-course servings
ingredients
Chile paste:
2 dried ancho chiles, stemmed, seeded
1 dried chile de árbol,stemmed, seeded
1 1/2 cups water
1 tablespoon dark brown sugar
3 tablespoons vegetable oil
Soup:
2 cups dried Great Northern beans
2 tablespoons (1/4 stick) butter
2 celery stalks, finely chopped – make that 4 celery stalks
1 large carrot, finely chopped – omit carrot
1 large white onion, finely chopped – 2 onionspfft 10 cloves garlic/or to taste
8 cups (or more) water
2 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup whipping cream
preparation
For chile paste:
Place chiles in bowl; add enough water to cover. Let stand at room temperature overnight. Drain. Boil 1 1/2 cups water, sugar, and chiles in small saucepan until 2 tablespoons liquid remain, about 15 minutes. Transfer to processor; puree until smooth. With machine running, gradually add oil. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
For soup:
Place beans in large pot. Add enough water to cover by 4 inches. Let soak overnight.
Drain beans. Melt butter in same pot over medium-high heat. Add celery, carrot, onion, and garlic; cook until soft, stirring often, about 15 minutes. Add beans and 8 cups water. Bring to boil, reduce heat to low, and cook until beans are soft, stirring occasionally, about 1 1/2 hours. Stir in cumin and coriander; cool. Working in batches, puree soup in blender, adding water by 1/4 cupfuls if too thick. Return to same pot. Stir in cream. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Rewarm soup. Divide among bowls. Drizzle with chile paste. Swirl paste into soup; serve.