Fudgy Brownie

The type of brownies you dream about. The ones you hope show up at the potluck because you want to stuff all of them in your face. Also the ones you have to plan to have a sharing option because you will eat the entire pan by yourself otherwise.

The recipe also works gloriously well in a gluten-free option, just swap the flour one for one with your gluten-free all purpose mic (no adding xantham or guar gum). The first time I tasted those they were done with quinoa flour and I am immensely sad that quinoa flour went up in price. It added a little something that I miss.

Ingredients:
1 1/2 cup butter (3 sticks)
1 1/4 cup cocoa, sifted
2 3/4 cup sugar
1/2 tea spoon salt
5 eggs
2 tea spoon vanilla extract
1 2/3 cup flour
1 cup good dark chocolate
ingredients

***

1. Line a 9×13 baking mold with aluminum foil. Spray with Pam (or grease with butter) and set aside. Pre-heat the oven to 325F.
pan

2. In a medium to large pot, melt the butter.
butter

3. Once the butter is melted, turn the heat off. Add the cocoa.
cocoa

4. Whisk until smooth.
cocoa2

5. Add the sugar and the salt.
sugar

6. Whisk together. It will turn into a gritty mess. Don’t panic. If it’s still hot, set aside. You need it warm, not hot,
sugar2

7. Add two eggs and whisk them in.
eggs

8. It should smooth out as soon as the eggs get incorporated. Add the remaining 3 eggs and whisk well.
eggs2

9. Add the vanilla extract. The batter should be smooth and shiny by now.
vanilla

10. Sprinkle the flour on top.
flour

11. Switch to a spatula and fold the flour in until just incorporated.
folded

12. Add the dark chocolate and mix until distributed.
chocolate

13. Transfer to the prepared foil lined pan. Bake for 35 minutes.
pour

14. Remove from the oven and let cool fully in the pan, on a cooling rack. This will take a minimum of 3 hours.
cool

15. Once cooled, turn over on a cutting board, using the foil sling to help things along.
turn

16. Cut into small squares.
cut

17. Serve room temperature. Can keep 3 days or so in a sealed container. If you have sufficient will power.
brownies

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Baked cider doughnuts

Tiny bites, perfect with tea or coffee or just to eat by the handful. Slightly modified from the recipe found here.

Next time I make them I might add a shredded Granny Smith apple to the dough.

Ingredients:
1 1/2 cup apple cider
2 cups flour
1 1/4 cup sugar
1 tea spoon baking soda
1 tea spoon baking powder
1 tea spoon ground cinnamon
1/2 tea spoon salt
1 egg
3/4 cup milk
2 table spoon melted butter
1 tea spoon vanilla extract

For the glaze:
1/2 cup sugar
1/2 tea spoon cinnamon (or more, to taste)
4 table spoon melted butter
ingredients

***

1. Pre-heat the oven to 350F
Pour the apple cider in a pot and boil for 15-20 minutes until reduced and syrupy.
reduced

2. Meanwhile, combine all of the dry ingredients.
dry

3. Whisk the wet ingredients in with the reduced apple cider.
wet

4. Combine the wet into the dry ingredients and stir until just combined. If you over-reduced the apple cider, add some more until the batter is loose enough that no more dry flour remains.
combine

5. Spoon into a non-stick mini-muffin pan (or spray the thing with something like Pam). Or use a doughnut pan if you own one.

Put in the oven for 15 minutes.
spoon

6. In the meantime, melt the butter for the glaze. In a large shallow plate (pie dish, here) combine the sugar and cinnamon.
dusting

7. Remove the warm little doughnuts from the pan (they should just fall out).
baked

8. Using a pastry brush, brush some melted butter on each doughnut. Dust with the cinnamon sugar (or roll it in the sugar for a thicker glaze) then allow to cool fully.

Yields 48 mini doughnuts. Enjoy!
dust

Tiramisù

As requested by my brother as his birthday cake. I think next time I’ll swap the rum for some coffee liquor, but otherwise this a creamy not too sweet nearly perfect version of the classic Italian cake.

Ingredients:
For the syrup
1/2 cup sugar
1 1/2 freshly brewed espresso
1/3 cup rum
1/3 cup water

For the cake
1/3 cup sugar
6 egg yolks
3/4 cup heavy cream
450g mascarpone cheese
1 1/2 tea spoon vanilla extract.
45 ladyfingers (approx)
1-2 table spoon unsweetened cocoa powder
ingredients

***

1. In a small saucepan, combine the sugar and water for the syrup. Bring to a boil to dissolve the sugar.
syrup1

2. While the sugar is melting, brew the coffee.
syrup2

3. Pour the coffee into the sugar syrup and set aside to cool to room temperature.
syrup3

4. In a heat proof bowl combine the sugar and egg yolks for the filling.
filling1

5. Whisk together until the sugar is fully dissolved and the color lightens (2 minutes or so).
filling2

6. Pour about 2 inches of water in a saucepan and bring to a simmer. Put the bowl over the saucepan (making sure the bottom doesn’t touch the water) and heat the egg yolks while whisking continually until tripled in volume and thick (8-10 minutes).
filling3

7. Remove the eggs from the heat and allow to cool to room temperature. Keep an eye on them and stir often as they cool.
Add the rum to the coffee syrup.
syrup4

8. While the eggs are cooling whip the heavy cream.
filling4

9. In the bowl of a mixer, combine the mascarpone cheese and the vanilla extract. Whisk together until fluffy.
filling5

10. The eggs should be cool by now. The picture isn’t clear, but they will have continued to thicken as they cool, turning into a nice ribbon texture.
filling6

11. Add the eggs to the mascarpone.
filling7

12. Beat until well combined and smooth.
filling8

13. Remove from the mixer and fold in the whipped cream with a spatula.
filling9

14. Assembly time!
Pour the coffee syrup in a large shallow plate (here, I’m using a pie plate).
assemble1

15. Soak lady fingers one or two at a time and line the bottom of an 8×8 pyrex baking dish.
Note : 9×9 would probably yield a cleaner result, but 8×8 is what I have so meh.
assemble2

16. Spread 1/3 of the filling over the ladyfingers.
assemble3

17. Repeat with more cookies.
assemble4

18. Spread over 1/2 of the remaining filling.
assemble5

19. Last layer of cookies.
assemble6

20. Bang the dish a bit on the counter to make everything settle then add as much of the filling as will fit (here is the reason for the note about the dish’s size).
Wipe anything that spilled over, cover with plastic wrap and refrigerate for at least 6 hours and preferably overnight.
assemble7

21. When ready to serve, remove the plastic wrap and dust cocoa over the surface.
serve1

22. Spoon out into portions and enjoy!
serve2

Oatmeal cookies with cranberries and chocolate

I wanted oatmeal cookies, but I didn’t want to make banana cookies. And I dislike raisins…

So a bit of poking around in my pantry made me reach for leftover cranberries (from making the cranberry sauce) that I had frozen and a bag of mini chocolate chips. The resulting cookies are a bit crunchy, a bit chewy, with bright burst of cranberry and just a hint of dark chocolate. Craving satisfied 🙂

Ingredients :
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tea spoon vanilla extract
1 1/2 cup flour
1/2 tea spoon salt
1 tea spoon baking soda
1 tea spoon cinnamon
1/2 tea spoon nutmeg
Seeds of 3 green cardamon pods
3 cups oats
1 cup fresh cranberries
1/2 mini dark chocolate chips
ingredients

***

1. Pre-heat the over to 350F.
Combine the dry ingredients (flour, salt, oats, spices, baking soda)
dry

2. In the bowl of a mixer, combine the sugar, brown sugar and butter.
butter1

3. Cream together until lighter and fluffy. Then add the eggs one at the time, mixing well between additions.
butter2

4. Add the dry ingredients and mix until just combined.
combine

5. Add the chocolate chips and cranberries.
add

6. Fold into the batter.
fold

7. Spoon unto cookie trays lined with parchment paper.
balls

8. Bake for 12 minutes. They will be very soft coming out of the oven and will firm up as they cool.
baked

9. Allow to cool fully and transfer to a air thigh box.
box

Molasses Cookies

I’m an awesome big sister (or so I keep telling myself) and made the molasses cookies my little brother had been craving for a month or so. Rustic, sweet, soft molasses cookies. Perfect for dunking in milk or tea or coffee.

Ingredients
2 1/2 cup flour
1 tea spoon baking soda
1 tea spoon baking powder
1/2 tea spoon cinnamon
1/2 tea spoon ginger
scant pinch ground cloves
pinch of salt
1/2 cup non salted butter, room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
2 table spoon milk
ingredients

***

1. Pre-heat the oven for 350F. Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, baking powder, spices and salt.
dry

2. Combine the butter, brown sugar and molasses in the bowl of a mixer.
sugar1

3. Beat until smooth then add the egg. Beat until combined.
sugar2

4. Add half the flour, mix to combine. Add the milk, mix in and add the rest of the flour until just combined.
combine

5. Portion out (about 1/8 of a cup per cookie) and flatten with the back of a fork.
portion

6. Bake for 15-18 minutes and enjoy.
cookies

Irish Carbomb Cupcakes

Delicious boozy cupcakes, super moist. Essentially a very slight variation from this recipe from Smitten Kitchen. I ended up buying a melon baller spoon just for making these. I highly recommend it, makes the process much easier.

I didn’t use the whiskey pictured in the end, the chocolate I use is very present and it was getting lost. I ended up using some of this one instead.

Makes 24 cupcakes.

Ingredients for the cupcakes:
1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tea spoon baking soda
1/2 tea spoon salt
2 large eggs
2/3 cup sour cream

Ingredients for the ganache center:
8 oz 70% dark chocolate
2/3 cup cream
2 table spoon salted butter, room temperature
3 table spoon whiskey (I didn’t use the one picture)

Ingredients for the icing:
8 oz mascarpone cheese, room temperature
4 table spoon Bailey’s Irish Cream
1/2 cup icing sugar

ingredients

***

1. Pre-heat the oven to 350F.
In a medium sauce pot, combine the unsalted butter and the Guiness. using low heat melt the butter into the beer (you don’t want this to boil).
butter-beer1

2. Meanwhile, combine together the flour, sugar, baking soda and sat.
dry

3. Once the butter is melted give it a good whisk to emulsify the liquid.
butter-beer2

4. Add the cocoa powder.
cocoa1

5. Whisk until smooth. Then set aside to cool slightly.
cocoa2

6. In the bowl of a mixer combine the sour cream and eggs.
wet1

7. Beat until smooth.
wet2

8. While the mixer is running on low, slowly drizzle in the butter, beer and cocoa mix. Don’t go too fast, you want to temper the eggs, not curdle them.
wet3

9. Add the dry ingredients in two batches. Stir until just combined.
add-dry

10. Line muffin trays with liners and fill with the batter (aiming for 3/4 full). The batter will be very loose and liquidy.
fill

11. Bake for 17-20 minutes or until a tester comes out clean.
bake

12. Remove from the trays and allow to cool fully.
cool

13. Using the magical melon baller spoon, scoop out a cavity in the middle of each cupcake (keep the scraps, they are delicious).
carve

14. In a small sauce pot warm the cream until just below a boil.
cream

15. Weight the chocolate in a heatproof bowl and pour the cream over it.
ganache1

16. Working fast while the cream is warm, stir until the chocolate is nice and smooth. Add the room temperature butter and the whiskey. Stir until smooth and shiny.
ganache2

17. Transfer the ganache to a piping bag (in my case the classical ziploc bag held up in a mason jar).
bag

18. Pipe the still warm (but not hot!) ganache into the cavities you carved out earlier. Allow to cool fully; the ganache will set at room temperature.
ganache3

19. Once the ganache is set, combine the icing ingredients in the bowl of a mixer.
icing

20. And beat until smooth.
icing---donc

21. If you have talent pipe over the cupcakes. I tend to just use an offset spatula and smear the icing over them.
cupcakes

22. These keep well in the fridge for a couple of days but are best eaten room temperature. So take them out a least an hour before serving to let them warm up. Enjoy!
cupcake

Crinkle Cookies

Moist and dense but maybe skirting a little close to the overly sweet side. Excellent to satisfy a chocolate craving however.

Ingredients:
125g 70% dark chocolate
4 table spoon unsalted butter
1 1/2 cup flour
1/2 cup cocoa powder
2 tea spoon baking powder
1/4 tea spoon salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 1/2 cup mini semi-sweet chocolate chips
1/2 cup icing sugar
ingredients

***

1. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
dry

2. In a double boiler, melt the 70% chocolate and butter. Stir to combine.
melt1

3. Meanwhile, combine the eggs, sugar and vanilla extract in the bowl of a mixer.
eggs

4. Beat the eggs until light and thick.
eggs2

5. Your chocolate should be melted now. Take off the heat to cool for a minute.
melt2

6. Once the chocolate is no longer scalding, pour it into the eggs with the mixer running on low.
eggs3

7. Add the dry ingredients and stir until just combined.
add-dry

8. Stir in the mini chocolate chips.
Then stick the whole bowl in the fridge for 2 hours.
chips

9. Once your dough has chilled, pre-heat the oven to 325F. Line a cookie sheet with parchment paper.
Spoon out dough and roll between your palms (aim for roughly golf ball sized). Put the powdered sugar in a shallow bowl and Roll in powdered sugar and roll the dough in it. Roll between your palms again to remove the excess.
roll

10. Bake for 13-14 minutes. They will be very soft and look a bit underdone, this is normal.

Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack. This should be just about enough time to prepare the next batch.
bake

11. Keep in an airtight box (they dry fast). Yields about 30 cookies.
boxed