Sunday, November 28, 2010

DEEP DARK AND HANDSOME BROWNIES


Yummy, delicious brownies. You are my favorite species of dessert. I tried to make you fancy with a beer caramel sauce but my rudimentary caramel-making skills insulted you with a thin, strange, definitely burnt caramel sauce. Oh well, I was doing my best and hope I didn't insult you. You are very pretty and tasty without the caramel sauce and I won't do that again... or at least not until my skills improve.

Bittersweet Brownies
Adapted from Slow Like Honey
Ingredients:
● 1 cup 70% bittersweet chocolate, coarsely chopped
● 6 tbsp. unsalted butter, cut into several pieces
● 3 large eggs
● 1 cup sugar
● Scant 1/4 teaspoon salt
● 1 tsp. pure vanilla extract
● 1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour
Directions:
Position a rack in the lower third of the oven and preheat to 350˚F. Line bottom and sides of 8-inch square baking pan with foil.
Place chocolate and butter in heatproof bowl and set in wide skillet of almost-simmering water. Stir frequently until mixture is melted and smooth and quite warm. Remove from the pan and set aside.
In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.
Scrape the batter into the lined pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
Invert the brownies on rack and peel off the foil. Turn right side up on cutting board and cut into sixteen 2-inch squares.
With caramel sauce


Here is the caramel sauce recipe if you want to give it a try. Let me know if you have better luck than I did.


Beer Caramel Sauce

Ingredients:
1 can dark spiced ale beer (preferably Hockley Dark)
1.5 cups light brown sugar2 tbsp butter
Pinch of salt

1 cup heavy cream
1 tsp vanilla extract

Directions:
Bring beer to a boil over medium heat and reduce to about ½ cup (takes about 15

minutes).

Add light brown sugar, butter, and salt to the beer reduction and cook 8-10

minutes until mixture is thick and bubbling. Slowly add heavy cream (may

sputter so be careful). Stir to incorporate cream, then add vanilla extract.

Bring back to a boil, then reduce the heat to slowly bring the caramel to a

simmer and then cook 6-8 minutes longer until the sauce thickens up.


Beer on Foodista

Tuesday, November 16, 2010

Caramel Chocolate Rolo Whole Wheat Cookies







These cookies are beautiful and delicious. They will break your heart. Or heal a broken heart. Good for both situations. Seriously.
I was at a liquidation-type store and saw a big bag of Mini Dark Rolos for $1 so I was inspired to use them in cookies. In an effort to be as healthy as possible, we made these with whole wheat flour. I think they tasted even better than white flour cookies. From now on we are probably going to use whole wheat flour in our cookies just because we like it so much. Of course, you can substitute white flour to your taste. Or get daring and do a combo of both!





Caramel Chocolate Whole Wheat Cookies

Adapted from One More Moore


Ingredients

3/4 C Margarine or Butter (we used margarine) 













1 C Sugar
1 C Light Brown Sugar
1 1/2 tsp Vanilla
2 eggs
2 Cups sifted Whole Wheat Flour
1 C Flour
3/4 tsp Baking Soda
1 tsp Salt
2 C Mini (Dark) Rolos



Directions

Pre-heat oven to 375 degrees. Cream margarine & sugars in an electric mixer fitted with the paddle attachment. Mix in vanilla & eggs. Combine flours, baking soda & salt. Gradually blend flour mixture into butter mixture. Fold in chocolate chips and drop onto a cookie sheet that has been lined with silpat or that has been greased.  Bake 8-10 minutes. Allow cookies to cool for 5 minutes on baking sheets before placing on a wire rack. 













































Wednesday, November 10, 2010

Vegan Chocolate Chip Cookie Magic


These cookies are REALLY good.

So good that our (super awesome and amazing and talented cook... we love you Nannie!!! <3) Nannie (aka Grandmother) loved them - she didn't even know they were vegan and butterless and she likes butter-filled old fashioned baking. That's saying something about their awesomeness.

Honestly, these cookies are amazing. We had to go to Bulk Barn to buy the tapioca flour which was annoying but totally worth it. Not that we don't love Bulk Barn, it's just that we like having all our ingredients on hand for when the desire to bake strikes.

Vegan Chocolate Chip Cookies
Adapted from Post Punk Kitchen


Makes two dozen two inch cookies or about 16 three inch cookies

Ingredients
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups vegan chocolate chips

Directions
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.


Thursday, November 4, 2010

Cinnayummy Buns a.k.a. Cinnamon Buns a.k.a. Cinnamon Rolls




When we made these cinnamons buns, it was in an attempt to use up the soon-to-out date sour cream in our fridge. It was well worth the effort making these cinnamon buns. So good! I don't think we have perfected the dough-making process as of yet but we are working on it. Right now I am on hold (on the phone) and horrible cover versions of classic soft-rock songs are playing - it's brutal! Thought you'd like to know. So try these out. Eat them. Share them. Have fun!


Sour Cream Cinnamon Buns
Adapted from Christine Cushing
Yield: 12

Ingredients

  • 1/2 cup warm milk (125 ml)
  • 3 tablespoons oil for dough (45 ml)
  • 3 tablespoons granulated sugar, for dough (45 ml)
  • 1/2 cup warm water (125 ml)
  • 1 envelope (1/4-ounce) active dry yeast
  • 1 large egg, beaten
  • 3/4 teaspoon salt (3 ml)
  • 1/3 cup sour cream (75 ml)
  • 3 to 3 ¼ cups all-purpose flour (750 to 810 ml)
  • 1 to 2 tbsp. margarine, melted, for brushing dough (15 to 30 ml)
  • 1/3 cup granulated sugar, for filling (75 ml)
  • 3 teaspoons cinnamon (15 ml)
  • pinch ground allspice/nutmeg/pumpkin pie spice (whichever you like)
Glaze
  • 1 cup icing sugar (125 ml)
  • 1 tablespoons water (30 ml)
  • 1/2 teaspoon cinnamon (2 ml)
  • 1 teaspoon vanilla (5 ml)
Directions
  1. In small bowl, combine warm water and a pinch of sugar. Add yeast and let sit until foaming, about 5 to 10 minutes
  2. In a large bowl add milk, 3 tbsp. of oil and 3 tbsp. sugar. Stir. Add the yeast mixture to the milk mixture. Stir with wooden spoon to blend. Add egg and salt. Stir until blended. Add sour cream and stir to combine. Add 2 ½ cups of the flour and stir with wooden spoon until mixture comes together.
  3. Turn dough onto a lightly floured surface. Knead in remaining 1/2 cup flour. Depending on humidity, you may need to add a ¼ cup more flour. Knead for 8 to 10 minutes. Dough should be smooth and satiny, but slightly tacky to the touch. Transfer dough to a large oiled bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
  4. Make the filling by combining the sugar, cinnamon, allspice and pecans. Punch down dough. Roll dough on a lightly floured piece to a 10 ½ by 15 ½ -inch rectangle. Brush dough with the 2 tbsp. of melted margarine. Sprinkle filling evenly over dough.
  5. Turn rectangle so longest side is closest to you. Roll tightly away from you like. Pinch and seal the ends. With serrated knife, cut roll into 12 equal slices (each slice about 1 ½-inch thick). Transfer slices to a baking sheet lined with parchment paper, leaving about ½-inch space between buns. Cover loosely with tea towel. Let rise until doubled in bulk, about 30 minutes.
  6. Preheat oven to 375 degrees F.
  7. Lightly brush tops with melted margarine. Bake for 20 to 22 minutes until buns are golden brown. Let rest on the baking sheet, to cool slightly before brushing on the glaze.
Glaze
  1. Combine icing sugar, vanilla, water and cinnamon. Brush warm cinnamon buns with glaze.










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