Oh, hello.
Are you also distracted by the undeniable beauty of this Marble Bundt Cake?
Wait til you find out how delicious it is.
And how incredibly easy it is to make.
One batter, two bowls, ten minutes to mix 🙌🏻🙌🏻🙌🏻 
A little over an hour in the oven…
and a thick blanket of ganache later…
you have a Marble Bundt Cake that will put any coffee shop fare to shame. Shame, I tell you.
Between the dense, buttery crumb…
and chocolate marbling that actually tastes like chocolate…
it doesn’t get much better than this.
Marble Bundt Cake
makes one 10-12 cup capacity bundt cake
Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup milk (preferably whole), room temperature
6 ounces bittersweet chocolate, finely chopped
Ganache:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.
Make the cake. Combine flour, baking powder, granulated sugar, light brown sugar, salt, butter, eggs, vanilla, and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Set aside.
Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.
Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.
Transfer remaining batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Dollop chocolate batter over the top and use a thin knife or skewer to lightly marble it in. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.
Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cool completely.
Make ganache. Place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.
Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Starting in the center of the bowl and stirring your way toward the edge, use a fork to stir until chocolate and cream are combined and smooth.
Place cake (still on the rack) over a rimmed baking sheet.
Spoon/pour ganache over the top. Let set for 15-20 minutes before removing to a serving plate, slicing and serving.
Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.
I have never had many feelings about Neapolitan ice cream—that classic all-in-one combination of chocolate, vanilla, and strawberry—except that I’d probably prefer a scoop of vanilla with sprinkles instead.
Neapolitan Shortbread, though, are a different story. I saw a few recipes for them while scrolling through 
I clicked on a link and saw, to my utter (and definitely over-the-top) horror, that the layers were all made with one dough, the chocolate portion being mixed with melted chocolate and the pink part being just vanilla with food coloring! I clicked through more links and found a lot more of the same. Some had mixed their pink portion with strawberry jam, but that was even more problematic—it meant that all three portions would have different textures and bake differently. 
And so, I set out to fix this problem. Yes, I know that this “problem” is one I created with my own pickiness, but I don’t care because I believe in cookies that bake evenly and deliver flavors as advertised, damn it! I will not apologize for being a cookie snob. #justiceforstrawberry
I set to work, and it took me five test-batches, but y’all, these Neapolitan Shortbread are fantastic. They’ve got bold colors and big flavors and they bake evenly and they are shockingly easy to make.
Each layer is made from its own quick, simple dough, all three of which can be made in the same bowl in under twenty minutes. Here’s the rundown:
All the doughs are all pressed together in a wax paper-lined loaf pan and chilled until hard. Then the edges are trimmed off, the dough is cut into two long pieces, and each one is sliced into cookies. I ❤ ❤ ❤ a slice & bake recipe! 
Neapolitan Shortbread bake at a low temperature for 17-18 minutes. The cookies will be a little soft coming out of the oven, but should set up quickly. They’ll be crisp at the edges, slightly chewy in the centers, and oh, so buttery. 
These cookies are as delicious as they are beautiful, with plenty of chocolate, vanilla, and strawberry flavors in every bite! And that’s to say nothing of the bright, bold colors—I just love that berry pink!
Oh, and I was right. They do make adorable ice cream sandwiches 🙂 
I got these Vanilla Malt Cookies right on the first try. That doesn’t happen very often, so it warrants a mention.
It was a random Wednesday three years ago and I was making five-or-so dozen of whatever I wanted for a weekly cookie order I had at the time. I could have just made a batch of 
Recipes that got the group’s approval include my 
All that is to say, these Vanilla Malt Cookies were a last-second experiment-turned-instant-hit, and I’m here on this snowy Wednesday three years after their debut to tell you all about them.
Trust me, the minute you sink your teeth into one of these Vanilla Malt Cookies, you’re going to lose your cookie-loving mind. While these are a bit thinner than most of the cookies you’ll find on this site, what they lack in puffiness, they more than make up for in chewy centers and crispy edges.
Oh, and flavor. Between the big hit of vanilla extract and the richness of the malted milk powder (and the butter! and the white chocolate chips!), there’s plenty going on here.
I know there’s at least one person out there wondering why I chose to make these malted beauties with vanilla instead of chocolate. To that person, I say that vanilla malt may not be as popular as its chocolate counterpart, but it is just as delicious, if not more so. The vanilla and malted milk powder complement each other beautifully and make everything about these cookies just…divine.
But if you really can’t wrap your mind around malt without chocolate, see 
For the rest of you, make a batch of this cookie dough, crank the oven to 350F, and prepare to fall in love.
Over the weekend, I posted a picture of my 
And so, I’m bringing you more scones today—my first since that meyer lemon version last year. I can’t believe I’ve gone that long without a new variation!
These are made with cream cheese too, but also vanilla bean. My dear friend, David, *gave* me a package of vanilla beans on New Year’s Day and I’ve been dreaming up uses for them ever since.
In case you are wondering, giving me a surprise package of vanilla beans is a very good way to become my favorite person 🙂
But back to the scones. I made them miniature—small food just tastes better, amiright?!
Each mini-scone is about half the size of a traditional scone. That means you can have two, right?
I’d be lying if I said I have never eyed the Petit Vanilla Bean Scones at Starbucks. They are adorable, but they are sort of dry and spongy and absolutely not worth the calories.
These Vanilla Bean Cream Cheese Mini-Scones are nothing like that mass-produced version though—they’re worth all the calories. All of them.
They’re super tender from the combination of butter, cream cheese, and heavy cream, and the edges are crumbly and nubbly and totally delightful.
That’s to say nothing of their huge vanilla flavor, which comes from a combination of vanilla bean and vanilla extract. I love the little black flecks of vanilla bean all over the place ❤
And the thick, luxurious glaze. Be still my 
Yep. I’d say these were worth the wait.
e2 bakes brooklyn 