Latest news with #JenniferSegal
Epoch Times
20-05-2025
- General
- Epoch Times
Roasted Red Pepper Hummus
View the This roasted red pepper hummus is one of those dips that feels a little special but couldn't be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there's no cooking involved—just toss everything in the food processor and blend. Like I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You'll Need To Make Roasted Red Pepper Hummus Jennifer Segal Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred roasted red bell peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn't turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, cumin, and cayenne pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt and sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-virgin olive oil: Adds richness and helps everything come together with a smooth texture. Pine nuts (optional): Great for topping the hummus with a little crunch and toasty flavor. Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Jennifer Segal Jennifer Segal Step 2: Spoon, swirl, and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. Jennifer Segal Roasted Red Pepper Hummus Makes 3 cups Related Stories 11/27/2023 8/14/2023 Prep Time: 20 minutes Total Time: 20 minutes 2 (15-ounce) cans chickpeas, well-drained 1/4 cup freshly squeezed lemon juice, from 2 lemons 1/4 cup sesame tahini, well-stirred 2/3 cup jarred roasted red bell peppers, drained and patted dry, roughly chopped 2 cloves garlic, roughly chopped 3/4 teaspoon sumac, plus more for serving (optional but recommended) Heaping 1/4 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon salt 1/4 teaspoon sugar 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Notes Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Nutrition Information Serving: 0.25 cup, Calories: 163kcal, Carbohydrates: 18g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 215mg, Fiber: 5g, Sugar: 3g Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
20-05-2025
- General
- Epoch Times
French Onion Dip
View the Sweet onions transform into something magical when caramelized—they go from sharp and pungent to sweet and savory, with a deep, jammy flavor that makes everything taste better, from smash burgers and grilled cheese to baked potatoes. This French onion dip takes all that What You'll Need To Make French Onion Dip Jennifer Segal Butter: Adds richness and helps caramelize the onions for a deep, sweet flavor. Sweet Onions: Lend a mellow, caramelized sweetness that defines the dip. Look for varieties like Vidalia, Walla Walla, or Maui Dried Thyme: Brings an earthy, aromatic note to complement the sweetness of the onions. Cream Cheese: Provides a smooth, creamy texture, helps thicken the dip, and adds a subtle tanginess. Be sure it is softened before using (you can give it a quick blast in the microwave at 50 percent power). Sour Cream: Adds a tangy flavor and creamy consistency, balancing the richness of the onions and the mayo. Mayonnaise: Contributes to the creaminess of the dip. Always use a good-quality brand like Hellmann's or Duke's—it makes a big difference. Worcestershire Sauce: Adds a wonderful umami flavor, giving the dip a rich depth. Garlic Powder: Provides a subtle garlic flavor that complements the caramelized onions. Sugar: Helps intensify the natural sweetness of the onions. Fresh Chopped Chives: An optional ingredient that adds a fresh, mild onion flavor, and color as a garnish. Potato Chips And/Or Crudités: Perfect crunchy accompaniments for dipping. Step-By-Step Instructions Over medium heat, melt the butter in a large skillet and add the onions, salt, pepper, and thyme. Jennifer Segal Cook the onions, stirring often, until they are soft and caramelized, about 20 minutes. If they begin to burn, lower the heat. Towards the end, deglaze the pan by adding one tablespoon of water at a time, using just a few tablespoons in total, to scrape up any browned bits. Transfer the onions to a plate and let them cool. Jennifer Segal In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Jennifer Segal Mix until creamy and smooth. Related Stories 2/24/2025 2/3/2022 Jennifer Segal Add the cooled onions to the bowl. Jennifer Segal Mix until the onions are evenly incorporated. Jennifer Segal Serve the dip at room temperature, topped with chives, and pair it with potato chips and/or crudités. The dip can be made up to 3 days in advance and stored in a covered container in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes. Stir well and adjust the seasoning if needed. Jennifer Segal French Onion Dip Serves 8 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes 3 tablespoons unsalted butter 2 large sweet onions, chopped (about 3 cups) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme 4 ounce cream cheese, softened (see note) 1/2 cup sour cream 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/8 teaspoon sugar 2 tablespoons fresh chopped chives, for serving (optional) Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and thyme, and cook, stirring often, until the onions are soft and caramelized, about 20 minutes. If the onions start to burn, lower the heat. Towards the end of cooking, deglaze the pan by adding one tablespoon of water at a time, using only a few tablespoons in total, to scrape up any browned bits from the bottom of the skillet. Transfer the onions to a plate to cool. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Mix at medium speed until smooth and evenly combined. Stir in the cooled onions until they are thoroughly incorporated. Taste and adjust the seasoning, if necessary. Serve the dip at room temperature, sprinkled with chives (if using), alongside potato chips and/or crudités. Jennifer Segal Notes Note: To quickly soften cream cheese in the microwave, remove the wrapper and place it on a microwave-safe plate. Microwave on 50 percent power in 5 to 10-second intervals until soft but not melted. This method ensures it softens evenly without turning runny. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Remove the dip from the refrigerator about 30 minutes before serving to let it come to room temperature. Give the dip a good stir and adjust seasoning, if necessary. Nutrition Information Serving: 3.5 tablespoons, Calories: 287kcal, Carbohydrates: 11g, Protein: 2g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 405mg, Fiber: 1g, Sugar: 7g This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
20-05-2025
- Lifestyle
- Epoch Times
Asian Slaw With Ginger Peanut Dressing
View the This Asian slaw is a great way to eat your colors—and it's every bit as delicious as it is good for you. I know the ingredient list looks long, but don't let that stop you. Thanks to all the prepped veggies available at the supermarket these days—like shredded coleslaw mix, shredded carrots, and shelled edamame—it comes together super quickly. Pair the slaw with my What You'll Need To Make Asian Slaw with Ginger-Peanut Dressing For the Ginger-Peanut Dressing Jennifer Segal For the Slaw Jennifer Segal Step-by-Step Instructions For Asian Slaw Begin by combining the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic in a mixing bowl. Jennifer Segal Whisk until the peanut butter is dissolved. Set aside until ready to dress the slaw; the dressing can be made up to a few days ahead of time. Related Stories 3/19/2025 6/4/2024 Jennifer Segal To make the slaw, combine the shredded coleslaw, shredded carrots, red bell pepper, edamame, scallions, peanuts, and cilantro in a large bowl. Jennifer Segal Before serving, add the dressing and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary, then serve. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy! Jennifer Segal Asian Slaw With Ginger Peanut Dressing Serves 6 as a side dish 1/4 cup honey 1/4 cup vegetable oil or alternative 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir) Heaping 1/2 teaspoon salt 1 teaspoon Sriracha sauce (optional) 1 tablespoon minced fresh ginger 1 large garlic clove, minced For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced 1/2 cup chopped salted peanuts (or you can leave them whole) 1/2 cup loosely packed chopped fresh cilantro In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside. Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Jennifer Segal Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator. Nutrition Information Calories: 339, Fat: 21g, Saturated fat: 2g, Carbohydrates: 33g, Sugar: 16g, Fiber: 5g, Protein: 8g, Sodium: 480mg, Cholesterol: 6mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
28-04-2025
- General
- Epoch Times
Pimento Cheese
View the If you grew up in the South, chances are pimento cheese was a fridge staple—spread between slices of white bread for lunch, dolloped onto Ritz crackers at family gatherings, or slathered on a I grew up in Northern Virginia—pretty much the only part of the state that isn't considered the South—but I've always had a soft spot for Southern food. And pimento cheese, often called 'the pâté of the South,' is one of my favorites. Made with sharp Cheddar, mayo, cream cheese, and jarred pimentos, it's the kind of spread that wins people over fast. It's perfect for parties, but honestly, you don't need a special occasion—you'll love having a jar tucked in the fridge for everyday snacking. Looking for more What You'll Need To Make Homemade Pimento Cheese Jennifer Segal Cream Cheese: Serves as the creamy base that binds all the ingredients together, ensuring a smooth and spreadable consistency. Be sure it's a room temperature for easy mixing. Mayonnaise: Contributes creaminess and imparts a rich, slightly tangy flavor. It's crucial to use a good quality brand, such as Hellmann's, Duke's, or Best Foods. Worcestershire Sauce, Garlic Powder, Cayenne Pepper: These seasonings provide depth, savory flavor, and a subtle kick. Sharp Cheddar Cheese: Lends a bold and tangy flavor. A good supermarket brand like Tillamook or Cabot is fine. Grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together. Diced Pimentos: Adds a sweet and tangy flavor, a pop of color, and a slightly chunky texture. Find them in the supermarket near the pickles, olives, and capers. Some stores may also stock them in the canned vegetable aisle, alongside items like artichokes and roasted red peppers. I think it's easiest to make old-fashioned pimento cheese from scratch in a food processor. But if you don't have one, no worries, you can easily make it in a mixer or by hand. So grab all your ingredients, and let's make the best pimento cheese recipe ever! Related Stories 11/27/2024 8/13/2024 Step 1: Combine the Ingredients. Add the cream cheese, mayonnaise, Worcestershire sauce, salt, garlic powder, and cayenne pepper to your food processor bowl. It should be fitted with the steel blade for mixing. Jennifer Segal Step 2: Blend to Smooth. Process the mixture until it's smooth and evenly combined. Remove the blade and use a spatula to scrape any of the mixture on the blades back into the bowl. Jennifer Segal Step 3: Grate the Cheese. You can do this by hand or grate it straight into the food processor bowl. If using the food processor, swap to the grating attachment and cut the cheddar cheese into pieces that will fit into the feed tube. Then, with the machine running, add the cheese to the feed tube until it is all grated in. Jennifer Segal Step 4: Mix the Pimento Cheese Ingredients. Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos. Jennifer Segal Step 5: Mix and Adjust For Flavor. Stir everything together to combine. Taste and adjust the seasonings to your own tastes. Jennifer Segal Step 6: Serve. Enjoy your pimento cheese dip with crackers or crudités and enjoy! If you have leftovers (or just want to make it ahead), the dip will keep in a jar or airtight container in the refrigerator for up to a week. I do not recommend freezing it. Pimento Cheese Servings: About 3 1/2 cups Total Time: 15 Minutes 1 (8-ounce) package cream cheese, at room temperature 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground cayenne pepper 1 (8-ounce) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine) 1 (4-ounce) jar diced pimentos, drained Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.) Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.) Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving. Nutrition Information Per serving (18 servings) Serving size: 3 tablespoons Calories: 141, Fat: 13 g, Saturated fat: 6 g, Carbohydrates: 2 g, Sugar: 1 g, Fiber: 0 g, Protein: 4 g, Sodium: 164 mg, Cholesterol: 28 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
21-04-2025
- Lifestyle
- Epoch Times
Marble Cake
View the Marble cake is the answer to 'Why choose one when you can have both?' With swirls of fudgy chocolate and buttery vanilla cake, it's got that old-fashioned charm and the kind of flavor that makes you sneak an extra slice. Bonus: it's super easy to pull off! This chocolate marble pound cake is basically a marbled version of the iconic Like my classic What You'll Need To Make Marble Cake Jennifer Segal Chocolate: I use a mix of natural cocoa powder and semisweet chocolate to create the chocolate swirl. The cocoa powder brings rich, intense flavor, while the semisweet chocolate makes the ribbons even deeper and more chocolatey. Sugar: Sweetens both the cake and the glaze and contributes to the tender texture of the crumb. Buttermilk: Adds moisture and gives the cake a soft, tender crumb. Its acidity is what makes it different from regular milk. No buttermilk? Just add 1 tablespoon of lemon juice or vinegar to a 1-cup measuring cup, fill it the rest of the way with milk, and let it sit for 5 minutes before using. Eggs and Flour: Our baking basics which provide structure for the cake. Vanilla Extract: Brings warmth and depth to both the cake and glaze. Baking Powder and Baking Soda: Work together to give the cake lift and ensure a light texture. Unsalted Butter: Adds richness and flavor to both the cake and the glaze. How to Make Homemade Marble Cake Grab all your ingredients, grease your Bundt pan, and preheat your oven to 325 degrees F (165 degrees C) so it's ready for baking the marble cake as soon as you've got it ready to go. Step 1: Make the chocolate base. Combine the cocoa powder, a half cup of the sugar, and the water in a small saucepan. Bring to a simmer over high heat, whisking it together until the mixture is smooth. Remove the cocoa mixture from the heat and immediately add the chocolate. Whisk the mixture until the chocolate is melted and it's smooth. Related Stories 2/9/2024 3/9/2024 Jennifer Segal Step 2: Combine the wet ingredients. Whisk together the buttermilk, eggs, and vanilla in a medium bowl. Jennifer Segal Step 3: Combine the dry ingredients. Mix the flour, baking powder, baking soda, and remaining 2 cups of sugar together. You can do this in a large mixing bowl with an electric mixer or use a stand mixer fitted with the paddle attachment or beaters. Jennifer Segal Step 4: Combine mixtures. Add the softened butter and half of the buttermilk mixture to your flour mixture. Mix on low speed just until moistened but still a little crumbly, about 1 minute. Gradually add the remaining buttermilk mixture with the mixer running on low. Jennifer Segal Step 5: Beat the batter. Increase the speed to medium and mix for three minutes. Jennifer Segal Step 6: Make the chocolate batter. Transfer about two-thirds of the marble cake batter to a medium bowl and add the chocolate base you made earlier. Whisk until smooth—that's your chocolate batter. Jennifer Segal Step 7: Assemble and swirl the cake layers. Spoon half of the vanilla batter into a greased Bundt pan. Pour the chocolate batter over the top. Spoon the remaining vanilla batter over the top of the chocolate. Use a butter knife or skewer to swirl the batters together with a zig-zag motion, going three times around the pan. Bake for 60 to 70 minutes, until a cake tester comes out clean. Jennifer Segal Step 8: Make the glaze. While the cake bakes, make the glaze by boiling butter, sugar, water, and vanilla, then simmering until the sugar dissolves. Jennifer Segal Step 9: Glaze the cake and cool. Remove the cake from the oven when it's ready. Use a skewer or toothpick to poke about 40 holes in the bottom of the cake. Brush half of the glaze evenly over the bottom of the cake. Leave the cake on the rack to cool for 30 minutes. Jennifer Segal Step 10: Finish the marble cake. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake. Let the cake cool before serving. Store your homemade marble cake in a cake dome at room temperature for up to 3 days or freeze it for longer storage. Jennifer Segal Jenn's Pro Tips for the Best Marble Cake Making the Swirls. Be careful not to over-swirl the batters or the flavors will get muddled. All it takes is a few turns around the pan with a knife to do the trick. Greasing Your Pan. Make sure to fully grease your bundt pan, including all the cracks and crevices. Baking spray makes this really easy to do! Do Not Over-bake. Your bundt marble cake is done when you insert a toothpick or other cake tester into the center of the cake and it comes out clean. Jennifer Segal Marble Cake Makes one 10-inch Bundt Cake Prep Time: 30 Minutes Cook Time: 60 Minutes Total Time: 1 Hour 30 Minutes, plus a few hours to cool For the Cake 1/2 cup natural cocoa powder, such as Hershey's 2 1/2 cups sugar, divided 1/2 cup water 4 ounce semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces 1 cup buttermilk (see note) 4 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened For the Glaze 5 tablespoons unsalted butter 3/4 cup sugar 1/4 cup water 2 teaspoons vanilla extract Preheat the oven to 325 degree F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.) In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed. Transfer about 2 1/2 cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth. Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl. Bake for 60 to 70 minutes, or until a cake tester comes out clean. While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute. Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about 3/4 of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife. Note: If you'd like to make your own buttermilk, check out the easy method here. Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Nutrition Information Per serving (16 servings) Calories: 443, Fat: 19 g, Saturated fat: 12 g, Carbohydrates: 66 g, Sugar: 45 g, Fiber: 2 g, Protein: 5 g, Sodium: 223 mg, Cholesterol: 87 mg This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
