Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
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http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

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Brownie + pepermint

March 10, 2017 at 12:47 am | Posted in bar, miscellaneous dessert | Leave a comment
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http://www.marthastewart.com/1113415/thomass-cakey-brownies

http://www.marthastewart.com/1113417/thomass-fudgy-brownies

so more chewy ones have more chocolate and butter, and less flour and no baking powder.

I made an intermediate of the two.

Ingredients (cakey)

  • 1/2 stick unsalted butter, cut into large pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder

Ingredients (chewy)

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons all-purpose flour, sifted

I added one teaspoon of pepper mint extract

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.

  2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

I will add full strength sugar next time. I find the brownies turned out too cakey for my liking. I think the recipes didn’t have enough chocolate.. and maybe brownies. maybe cut down on flour too. the mixture barely filled a 9×9 pan tho

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this author claimed the recipe to be pure gold (uses cocoa powder instead) :

http://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

Brownie in a mug 

February 21, 2017 at 7:03 pm | Posted in Cakes, Cup Cakes | Leave a comment
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Chocolate Brownie MugDirections In a 12 oz coffee mug, add 2tbs water, 2tbs melted butter, 1/4tsp vanilla extract and dash of salt. Whisk well. Add 2tbs cocoa powder, whisk well. Add 4tbs sugar, whisk well. Add 4tbs flour, whisk well. Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook. Enjoy with a spoon. Careful brownie will be hot.

Chocolate dipped Matcha Millie

October 29, 2016 at 11:10 am | Posted in Cakes, matcha | Leave a comment
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Recipe taken from tastemadejapan @tastemadejp

■材料
《ミルクレープ生地》
・  卵 3個
・  牛乳 380cc
・  砂糖22g
・  小麦粉 135g
・  抹茶 15g
・  溶かしバター25g
・  BP 小さじ1

《ホイップクリーム》
・  生クリーム 200cc
・  グラニュー糖 25g
・  ラム酒 大さじ1

・コーティングチョコ 適量
・抹茶 適量
・金箔 適量

■手順
【事前準備】
・クレープ生地を作っておく
1. 生地の材料をすべてボウルに入れて混ぜる。
2. ザルで生地を濾し、2時間冷蔵庫で休ませる。(こうすることで焼いた時に破れにくくなる)

・ホイップクリームの材料をすべて混ぜ、9分立てにしておく。

1. クレープ生地をフライパンに薄く流し、生地を焼く。表面が乾いてきたら裏返す。
2. 生地が全て焼きあがったらあら熱をとり、生クリームを薄く塗っていく。
3. 重ね終わったらラップに包み、4時間冷凍する。
4. 冷凍庫から取り出し、温めた包丁でカットする。溶かしたコーティング用チョコレートでコーティングし、乾かす。
5.抹茶と金箔をふりかけたら完成!

this looks really good.. wonder if I’ll get a chance to make it when wez is back 😀

Rum balls

October 11, 2014 at 1:19 pm | Posted in miscellaneous dessert | Leave a comment
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RUM BALLS

(recipe from Joy of baking)
Ingredient:

1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (125 grams) finely crushed vanilla wafer cookies

1/2 cup (60 grams) confectioners sugar (powdered or icing)

2 tablespoons (15 grams) cocoa powder (Dutch processed or regular unsweetened)

2 tablespoons light corn syrup (liquid glucose syrup, golden syrup, or honey)

1/4 cup (60 ml) rum

Toppings:

Confectioners (powdered or icing) Sugar

Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)

Unsweetened Cocoa Powder

Melted Dark Chocolate

Direction: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the walnuts, almonds, or pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped nuts. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. 

Then roll the rum balls in confectioners sugar, finely chopped nuts, sprinkles, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Can be stored in an airtight container in the refrigerator for several weeks.

Makes about 40 rum balls.

Basically add (in order) nuts and wafer, confection sugar and coco powder together

then mix in corn suryp and rum…. mix well, roll them into balls after let cool/ chill then coat them with toppings

I’d try to process the nuts and wafer better next time to ensure they’re more fine. And the rum flavour was too powerful, maybe I needed more sugar.. don’t go cheap on the confection sugar!

topping wise, I had trouble getting the sprinkles on. The coco powder were all absorbed by the next day, so kinda is the confection sugar ( better tho). seems like cane sugar held up the best, hm…

Brownie in a mug

June 17, 2013 at 6:20 pm | Posted in miscellaneous dessert | Leave a comment
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¼ c sugar
¼ c flour
2 tbsp cocoa
pinch of salt
2 tbsp olive oil
3 tbsp water
1) Add all dry ingredients then oil and water into the mug
2) Mix until it’s consistent.
3) Microwave for 1min 40sec.
add ice cream! Enjoy.
tumblr - brownie in a mug
Or this… so good! Blended up ice cream sandwich + milk drink :9
http://imgur.com/gallery/wy2EB

Ice-cream sandwich

May 13, 2013 at 7:31 pm | Posted in Cookies | Leave a comment
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Recipe taken from sorted (make 8)

For the biscuit:

  • butter (90g)
  • light brown sugar (140g)
  • castor sugar (100g)
  • 2 egg whites
  • 1 tsp vanilla extract
  • plain flour (100g)
  • cocoa powder (50g)
  • pinch of baking soda

For the lemon curd ice cream:

  • tub of mascarpone cheese (250g)
  • 3 tbsp lemon curd
  • 1 lemon, juiced
  • carton of fresh custard (425g)

RECIPE

mix the mascarpone, fresh custard, lemon curd and lemon juice together.
pour into a shallow baking tray, smooth out and freeze for 2 hours.
preheat an oven to 180˚C.
beat the butter, sugars and vanilla until creamy.
add in the egg whites and continue mixing.
measure in the rest of the dry ingredients, mixing slowly until incorporated.
spoon teaspoonfuls onto a baking paper lined tray, leaving space between them (make 16).
bake for 10-12 minutes until they have cracked tops.
remove from oven, cut into exact shapes if you want them all regular, then leave to cool.
spoon a tablespoon of the ice cream between two of the cooled chocolate biscuits and smooth over to the edge.
return to the freezer and store there in an air-tight container for up to a month until ready to eat.

the cookies were way too sweet so next time I’ll cut down the brown sugar even more (I used 100g). Perhaps it was because we were too lazy so we just bought ice cream as filling and it was a little over killed x.x 

UBC Pondorosa cake

December 31, 2012 at 5:05 pm | Posted in Cakes | Leave a comment
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IMG_1700

UBC Ponderosa Cake

(the text below is a half recipe! double it but not the sugar quite exactly otherwise it’ll be quite sweet)

This is a delicious moist, chocolate chip banana cake.
Makes one 8″ square cake. Double the recipe for a larger cake (9″x13″).

1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8″ square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

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Chocolate Chip Cookies

July 5, 2012 at 9:35 pm | Posted in Cookies | Leave a comment
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Chocolate Chip Cookies
recipe taken from Betty Crocker
Ingredients
3/4 cup granulated sugar (1 c.) 
3/4 cup packed brown sugar (1/2 c.) 
1 cup butter or margarine, softened (3/4 c.) 
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal® all-purpose flour (2 1/2 c. ) 
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (didn’t add that) 
1 package (12 ounces) semisweet chocolate chips (2 cups) (1 cup) 
  1. Heat oven to 375ºF.
  2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Makes 4 dozen cookies
I added good 2 – 3 tsp of water because the dough was dry (stick together when pressed together but still easily crumbled into crumbs) perhaps due to the decrease in butter (as suggested in comments) and increase in flour. Still turned out yumm 🙂 this recipe is a KEEPER! 

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