The recipe can be found online here. I followed the recipe quite faithfully, except for using (1) 2 smaller pans, (2) light brown sugar, and (3) cashew brittle instead of toffee bits.
Showing posts with label brownies. Show all posts
Showing posts with label brownies. Show all posts
Monday, October 19, 2015
Fudgy Mocha Cashew Brittle Bars
I still had a hangover from the typhoon. And I was looking for
something sweet to nibble on... I remembered these mocha bars that I
found in Cooking Light 2006 (or 2005) Annual Recipe Book...
The recipe can be found online here. I followed the recipe quite faithfully, except for using (1) 2 smaller pans, (2) light brown sugar, and (3) cashew brittle instead of toffee bits.
The recipe can be found online here. I followed the recipe quite faithfully, except for using (1) 2 smaller pans, (2) light brown sugar, and (3) cashew brittle instead of toffee bits.
Tuesday, September 29, 2015
Ina Garten's Outrageous Brownies
I am a fan of Ina Garten. I love her shows and I am enamored with her cookbooks!
Here is her brownies. It is great for a crowd or party because the recipe makes a really big batch.
And it has a lovely texture... very fudgy... and chocolate-y... after all 3 kinds of chocolate are used (unsweetened, bittersweet, and chocolate chips).
I added a little bit of nuts, because I like nuts... I also did not bake everything in a big pan, instead, I used aluminum brownie pans (so that I could give them away to family and friends) and for our own, I baked a few in shallow round cups.
They were good, but a tad on the sweet side. I think it was so because of the chocolate chips, which were sweet chips. I think next time I will use bittersweet or at least semi-sweet chocolate chips. (My friend Daisy suggests using cocoa nibs.)
I sent a box over to my mom and my brother. My brother said they were good. My mom said... too sweet!
The recipe can be found here (click for the recipe).
Here is her brownies. It is great for a crowd or party because the recipe makes a really big batch.
And it has a lovely texture... very fudgy... and chocolate-y... after all 3 kinds of chocolate are used (unsweetened, bittersweet, and chocolate chips).
I added a little bit of nuts, because I like nuts... I also did not bake everything in a big pan, instead, I used aluminum brownie pans (so that I could give them away to family and friends) and for our own, I baked a few in shallow round cups.
They were good, but a tad on the sweet side. I think it was so because of the chocolate chips, which were sweet chips. I think next time I will use bittersweet or at least semi-sweet chocolate chips. (My friend Daisy suggests using cocoa nibs.)
I sent a box over to my mom and my brother. My brother said they were good. My mom said... too sweet!
The recipe can be found here (click for the recipe).
Monday, March 2, 2015
Brownie Rounds
I've had the book "Baked: New
Frontiers in Baking" by Matt Lewis and Renato Poliafito on my shelf for several years. And I'd been reading a lot about their brownies and
how it is THE brownie even connoisseurs like. The
recipe had been on my list for a while too, but for some reason or another,
it was only today that I finally decided to try it once and for all!
Ok, obviously I did not follow the recipe to the letter, but my deviation is only as to form and not substance.
I used a silicone "fairy cake" pan (shallow round cavities) to make the brownie rounds.
And I added some peanut butter chips to some of the rounds (because March 1 is peanut butter lovers' day...)
I discovered something else, too! The brownie rounds were absolutely heavenly straight out of the freezer!
How did I find this out? Well, I tried to get the brownie rounds out of the silicone pan after they cooled. But it was tough to get out (even if the pan was made of silicone, hence non-stick), and bits of brownie were sticking! So I thought of freezing the pans a while; after that the brownie rounds popped right out. And because I couldn't wait, I ate one. And realized that the frozen brownies were just fantastic!
(So now they're stored in the freezer!)
The recipe is all over the internet (I have the book, though!) and there's even a spicy version of it (will try that one next time, because hubby loves spicy foods).
Ok, obviously I did not follow the recipe to the letter, but my deviation is only as to form and not substance.
I used a silicone "fairy cake" pan (shallow round cavities) to make the brownie rounds.
And I added some peanut butter chips to some of the rounds (because March 1 is peanut butter lovers' day...)
I discovered something else, too! The brownie rounds were absolutely heavenly straight out of the freezer!
How did I find this out? Well, I tried to get the brownie rounds out of the silicone pan after they cooled. But it was tough to get out (even if the pan was made of silicone, hence non-stick), and bits of brownie were sticking! So I thought of freezing the pans a while; after that the brownie rounds popped right out. And because I couldn't wait, I ate one. And realized that the frozen brownies were just fantastic!
(So now they're stored in the freezer!)
The recipe is all over the internet (I have the book, though!) and there's even a spicy version of it (will try that one next time, because hubby loves spicy foods).
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