Saturday, October 24, 2009

Chocolate Chip Cookie Brownies

Ever had trouble choosing between a brownie and cookie?It's pretty difficult to choose between a chewy cookie to a delicious, chocolaty brownie..so instead of having to choose between the two,wy not combined the two...
Dark chocolatey brownies + topped with a layer of chocolate chip cookie = yummy



For the Brownie layer
by Nigella Lawson's Triple Chocolate Brownies
450g unsalted butter
335g best-quality bittersweet chocolate
6 eggs
390g superfine sugar
1 tablespoon pure vanilla extract
170g all-purpose flour
1 teaspoon salt
50g white chocolate buttons, chips, or morsels
50g semisweet chocolate buttons, chips or morsels

For the Cookie layer
250 g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170 g unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
15 ml vanilla extract
1 egg
1 egg yolk
335 g semisweet chocolate chips


Chocolate Ganache
200g Chocolate
1½ dl Heavy whipping cream



DIRECTIONS:

-Line a 9×13 inch baking pan with baking parchment

1.Preheat the oven to 350 degrees F.
2.Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

3.In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

4.Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips.

5.Sift together the flour, baking soda and salt; set aside.Cream softened butter and sugar together on medium speed with mixer until light and fluffy.Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

6.Pour the brownie mixture into the prepared tin. Drop Cocolate chip cookie dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

7.Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.Remember, too, that they will continue to cook as they cool.

8.Bring the whipping cream to a boil over medium heat.Pour over the chocolate in a bowl. Cover and let sit for 20 sec. minutes.Whisk until blended and creamy. Pour over your brownies...


Tuesday, September 1, 2009

Chocolate Peppermint Cake

I know, I know..I haven’t been posting much lately,but I assure you I have been baking, I've just been too busy to take pictures and post!This cake should make up for lost time.I found a new addiction,the After Eight Mint Chocolate!I’m a mint and chocolate lover so a combination of both made this product perfect for me!This is a very, very good chocolate cake, that's about all there is to it. I particularly like the frosting....



Ingredients:
200g butter
100g dark Chocolate(70%)
100g after eight chocolate
4 Eggs
2dl Caster Sugar
1tsp vanilla extract
2dl Plain Flour
2Tbps cocoa powder
1tsp baking powder

Glaze:

Double Cream
50g Butter
100 gram after eight chocolate
4 drops of peppermint extract

Decoration:

18 after eight chocolates



Directions:

1.Preheat oven to 175*C. Grease an 24cm round springform pan .
2.Melt butter, chocolate and After Eight in a saucepan and allow to cool.
3.Cream Eggs and sugar together until light and fluffy.Mix in chocolate butter.
4.Sift together flour, cocoa powder, soda and salt.Mix the flour into your mixture until you can see it has all mixed together nicely.
5.Pour your cake mixture into a pan.Place in a pre-heated oven at 17*C for approx 20 minutes (depending on your oven).
6.The cake is done when you shake the dish gently and the cake jiggle just slightly in the middle. Remove from oven and let the cake cool in the pan.
7.Melt butter,heavy cream and After Eight chocolate add 3-4 drops of peppermint extract and pour the glaze over top of the cake.Refrigerate the cake for a 2h.
8.Decorate the cake with After Eight chocolates.

Thursday, April 23, 2009

Passion Fruit Creme Brulee

Creme brulee means ‘burnt cream’, one of the great delights of French cuisine..This is one "fancy" dessert that you can make ahead of time with a minimum of effort and still have all your guests excited about your culinary skills. Creme brulee should start with a custard base that is richer, creamier, and silkier than other cremes (creme anglaise, creme caramel, flan, etc.).On top of that custard should be a layer of caramelized sugar. This sugar can thick or thin. A thick layer is usually produced by caramelizing sugar in a pot and pouring the liquid caramel over the custard. Thin layers (some as thin as paper) are produced by directly heating a sugar layer using a broiler or torch. I make my creme brulee with a torch ..


INGREDIENTS:
6 egg yolks
6 tablespoons white sugar
1/2 teaspoon vanilla extract
590 ml heavy cream
2 tablespoons sugar
4 ripe (wrinkly) passion fruit



DIRECTIONS
1.Preheat oven to 150 degrees.
2.Halve each passion fruit and scoop the pulp into a sieve set over a measuring jug. Rub through with a wooden spoon to get juice. Discard the seeds
3.Beat egg yolks,4 tablespoons sugar,vanilla and passion fruit juice in a mixing bowl until thick and creamy.
4.After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away.. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish.
5.Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 150 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle.
6.The jiggle shouldn't be a liquid jiggle,but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill.
7.Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately..

Saturday, April 4, 2009

Awards!!!

I really took my time to collect all the awards that were passed to me. I am so sorry my dears. It doesn't mean that I don't appreciate them. God knows how thrilled and excited I am to receive them. But time is just not on my side lately. I had been busy...doing what? I am not so sure of! Hahaha... Anyway, here are all the 2 awards from these 2 lovely ladies. Thank you for remembering me... :)

Gurma from Cookmania "One lovely Blog Award"


Sandrine from Sandrine`s "Lemonade Award"


Rules for Lemonade Awardand and "One lovely Blog Award".. add the above logo to your blog.Post a link to the person who awarded you with this prize. Appoint and award a prize to 10 other blogs. Leave a message about the prize at the nominated blogs (just to let people know that they are rewarded).

The Lemonade Award and "One lovely Blog Award" goes to:

Cooketa

Vali voli torte

Delicios for kid's

La Dalmatia Gourmande

dvi ribe, dva kumpira

Voće i povrće

Sehara s receptima

Café Chocolada

Bilo Jednom U Kuhinji

U mojoj kuhinji 2

C O N G R A T U L A T I O N S

Tuesday, February 10, 2009

Cinnamon Rolls (Kanelbullar)

What makes these different from American cinnamon buns? Well, while there are many recipes out there, I'll point out a few things. First - cardamom in the dough. Very important. Second, these are baked in a very hot oven for just a few minutes. This makes them light and fluffy, with a nice brown surface yet not dry or overbaked
Third,In Sweden, the common way of baking cinnamon rolls (kanelbullar) is to put them in individual paper cups before baking.(Bun cups - they're like slightly lower muffin cups.) Fourth, no glaze!

Dough
150 grams butter
500 mls full fat milk
50 grams yeast
1/2 teaspoon salt
150 ml caster sugar
800 grams plain flour
2 tablespoons cardamon (kardemumma)

For the "cinnamon butter" :
125 grams butter
150 ml caster sugar
3 tablespoons cinnamon

Decoration:
1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
pearl sugar



Dough:
1.Melt the butter in a saucepan, and add milk. Heat to lukewarm/finger warm.
2.In a large bowl, crumble the yeast and add a little of the butter/milk liquid. Stir the yeast in until it becomes a smooth paste. Then add the rest of the liquid.
3.Add the sugar and the salt. Add the flour and the cardamom.
4.Knead the dough by hand or with machine, knead until smooth and elastic, about 5-8 minutes.
5.Place a damp tea-towel over the bowl and leave the dough to rise, for about 30-40 minutes.
6.Divide the dough into two. Roll out each part to a large rectangle.Spread each with softened butter and sprinkle with sugar and cinnamon.
7.Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 10 pieces.
8.Place each piece in a paper cup on a baking sheet (covered with parchment paper so you won't end up with a mess), cover and leave to proof for 30 minutes.
9.Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.
10.Bake at 250°C for 6-8 minutes, until they're as golden as you like them

Semlor

The semla is a tradiotional pastry commonly eaten in Sweden and Finland. The oldest version of this pastry was plain bread bun served in a bowl with hot millk. Today, the semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out and then filled with a mix of the scooped out bread crumbs, milk and almond paste, topped off with whipped cream. The cut-off top is then put back as a lid and dusted with icing sugar. It is nowadays often eaten on its own, with coffee or similar, but many still eat it in a bowl of hot milk.

The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with Protestantism the Swedes stopped observing Lent, and the semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter.


Yield: 8
Buns
› 200 g plain flour ‹
› 35 g sugar ‹
› 0.5 tsp ground cardamom ‹
› 0.5 tsp salt ‹
› ca 14 g dried yeast (instant) ‹
› 35 g butter ‹
› ca 100 ml milk ‹
› 1 egg - lightly beaten ‹
Filling
› 4 tsp milk ‹
› 150 g almond paste - grated ‹
› 200 ml whipping cream ‹
› 1.5 tsp icing sugar (pure) ‹



Mix the flour, sugar, cardamom and salt in a bowl. Make a well in the centre and add the yeast.
Melt the butter in a saucepan. Add the milk. Cool the liquid to lukewarm.
Pour the liquid into the bowl. Slowly mix the dry and wet ingredients, then knead this dough until soft, smooth and elastic. Add a little extra milk if necessary. Cover with a cloth and leave in a warm place until doubled in size (60-90 mins).
Knead the dough lightly, then divide it into eight equal pieces. Form each piece into a round bun. Place the buns on a greased/non-stick baking tray, ca 5 cm apart. Cover and leave in a warm place to prove until doubled in size (60-90 mins).
Preheat the oven to 230°C (lower for convection oven). Lightly brush the tops of the buns with the egg.
Bake for 7-10 mins, until deep golden brown. Take care not to burn them (it can happen quickly). Remove and allow to cool completely on a wire rack.
With a very sharp knife, horizontally slice off the top quarter of each bun and put to one side. Using a fork, scrape out about two teaspoons of bread from the middle of each bun and place this in a small bowl.
Mash this bread with the milk for the filling. Add the almond paste and mix to a fairly smooth paste. Place a liberal tablespoon of filling in the middle of each bun.
Now whip the cream until it holds its shape well but isn't completely stiff. Pipe or dollop the cream over the filling.
Lightly place the top of each bun on top of the cream and push down gently, just enough to squidge the cream to the edge of the bun. Dust the lid with icing sugar.
Best eaten with a cup of coffee or in a bowl of warm milk. Store in the refrigerator for up to 48 hours.

Thursday, January 1, 2009

Dark Chocolate Orange Cake

This month`s challenge is hosted by Vali from Vali Voli Torte The key ingredients this month`s ar Oranges..This is my entry for this month event Ajme, Koliko Nas Je ....


Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1dl fresh orange juice + few drops of orange essence
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml yogurt (5 tbsp)

FILLING
3-4tbsp Orange preserves
150-200g melted chocolate
grated chocolate or curls, to decorate



1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan.Tip in the butter, then pour fresh orange juice into the pan.
Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the yogurt and few drops of orange essence.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold. cut it horizontally in two and set aside the top layer.
5.Spread the Orange preserves and top it with the second cake layer
6.Pour the melted chocolate over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.