The Epicurious Cookbook (32 page)

More than one Epicurious editor considers this cake flawless: buttery and firm, sweet but not too sugary, moist but still cakey. If you’re leery of the dense, oily texture of most zucchini bread, this zucchini cake will be a pleasant revelation. And if you’re buried in a bounty of late-summer zucchini, this is a great go-to recipe to help burn through it using a short list of pantry staple ingredients. (Oh, and don’t be afraid to eat it for breakfast!)

1.
Preheat the oven to 350°F. Butter a 12-cup Bundt pan well and dust with some flour, knocking out excess.

2.
Sift together the flour, baking soda, baking powder, and salt into a bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in the vanilla.

3.
Reduce the mixer speed to medium and add the eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more. Reduce the speed to low and add all but ½ cup of the flour mixture, mixing until just combined.

4.
Toss the zucchini, chocolate chips, and walnuts with the remaining ½ cup flour mixture and add to the batter, then mix the batter with a rubber spatula (batter will be thick).

5.
Spoon the batter into the prepared pan, smoothing the top. Bake in the middle of the oven, rotating the pan halfway through baking, until the side begins to pull away from the pan and a tester comes out clean, 45 to 50 minutes total.

6.
Cool the cake in the pan on a rack 30 minutes, then run a thin knife around the outer and inner edges. Invert a rack over the pan, then invert the cake onto the rack. Cool completely.

Greece is more synonymous with flaky, honeyed pastries than gooey brownies, but amid the hills of Crete, Epicurious member
Lisa Lindy
swirls a figgy-cherry caramel into a chocolaty batter before baking it into a moist-in-the-middle brownie. These fruity delights will provide sticky fingers and happy faces on kids and adults like.

1.
In a small pot over moderately high heat, bring the sugar and water to a boil. Cook the sugar until light golden brown, 3 to 5 minutes. Remove from the heat and carefully stir in the cream.

2.
Add the figs, cherries, and balsamic vinegar, stirring to combine. Let the mixture rest until the fruit is softened, about 10 minutes.

3.
Transfer the mixture to a food processor and process until smooth.

1.
Arrange a rack in the middle of the oven and preheat the oven to 350ºF. Butter and flour a 13 by 9-inch pan.

2.
In a small pot over moderately low heat, stir the bittersweet chocolate and butter until melted. Remove from the heat and cool for about 15 minutes.

3.
In a medium bowl, whisk together the sugar, eggs, and vanilla. Add the cooled chocolate mixture and whisk to combine. Sift the flour, baking powder, and salt into the mixing bowl and gently stir to combine. Fold in the chocolate chips.

4.
Transfer the batter to the prepared pan. Dollop the jam on top of the batter and, using a knife, swirl it into the batter. Bake the brownies until a toothpick inserted into the center is barely clean, 20 to 25 minutes. Cool the brownies completely in the pan before cutting and serving.

These chocolate delights manage to be both light and decadent at the same time. Dark chocolate mingles with earthy rolled oats as juicy bits of dried cherry add extra dimension to the already satisfying chewiness. “These cookies are best served light and fluffy, just baked through,” notes Epicurious member
alyb2002,
the author of this recipe, and they are easy enough to be a cookie jar mainstay all-year round.

1.
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 2 large baking sheets.

2.
Into a medium bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the eggs 1 at a time, scraping down the bowl after each addition. Add the vanilla and beat until the mixture is thoroughly combined. With the mixer on low, add the flour mixture and stir, scraping down the bowl occasionally, until just combined. Add the oats, chocolate chips, and cherries to the dough and mix on low speed until just incorporated.

3.
Drop the dough by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches between each cookie. Bake the cookies in batches, rotating the sheets halfway through baking, until pale golden brown, 12 to 14 minutes. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.

For a quick and easy glass of tranquillity, indulge in the mellow sweetness of vanilla and dates. This low-fat, creamy smoothie makes the perfect breakfast when you’re on the go or an energizing shake after a workout. Toss in a banana and ½ cup almonds for a filling drink or substitute soy milk for dairy. To create a silkier consistency, soak the dates for about an hour and then blend until smooth.

Purée the yogurt, milk, dates, and vanilla in a blender until smooth. Add the ice cubes; purée until the mixture is thick and smooth. Divide between 2 glasses and serve.