Tag Archives: dessert

Rich fudgy Brownies!!!

17 Nov

Wow it’s snowing outside while I’m writing this post! That’s unusual for November in Mississauga. But hey I’m not complaining. Snow is awesome!

Once, about a decade ago, I prayed to God for a whole month that it would snow on my birthday. And it did. And I thought that it was pretty nice of God to make that happen. I remember feeling really special the entire day, not just because it was my birthday, but because God had listened to me. Because it didn’t snow for weeks before and after my birthday, but it snowed on that one day. I remember waking up that November the 20th, and the first thing I did was run to the window to see if it was snowing, and sure enough, it was. So just a quick shout-out to God for making that happen. Thanks, I really appreciated it.

So I’m sure you’ve figured out what we’re making today by looking at the above picture. Last weekend, I was feeling kind of blah. So I was craving my favourite comfort dessert- brownies. But not just any brownies- I wanted the most rich, fudge-y, dense, chocolate-y-est brownies ever. So I made this recipe I got from the Disney website a few months ago. And let me tell you, these brownies are good. Soft, chewy, chocolate goodness on the inside, with a crispy crust on the top. You can’t have just one. You probably can’t even have just two. And when you’re done eating quite a few, and your stomach takes revenge on you by doing a 360, trust me, it’ll still be worth it. I’m kidding though. You probably won’t be able to eat more than a couple. These brownies are really heavy. I cut mines really small though so I guess it depends on the size you cut them. The original recipe says you can make 16 to 20 from one batch. I was able to cut 30 pieces.

Also, while we’re on the subject of indulging, I’ve been really addicted to the song “It will rain,” by Bruno Mars. It’s one of those really bittersweet songs that you just have to sing aloud to at the top of your lungs while making really weird grabbing-at-the-air motions they usually make in sad music videos.

“Cause there’ll be no sunliiiiiightttt, if I lose you babayyy…
And there’ll be no clear skieeees, if I lose you babayyyy…
And just like the clouds my eyes will do the same. If you walk awaaaaay, everyday it’ll rain raain raaaaain, ai-ai-ain.”

Hmmm now I’m thinking I should do a “Song of the week,” kind of thing. I’ve always wanted to do that. Or like a “Quote of the Week,” or maybe even a “YouTube video/Image of the week.” Yay! Suddenly my blog got a lot more interesting.

As I was saying, this was the perfect song to blast while baking up a batch of these delicious brownies.

Okay enough chit chat. Let’s get down to business… and defeat the huns! Mulan reference haha.

Ingredients:

  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butter, cut into small pieces
  • 1 1/2 cup sugar
  • 4 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F or 176 degrees C. Grease an 8-inch square baking pan.

Place the chocolate chips and butter into a large microwaveable bowl. Microwave for 1 minute, then remove and whisk until the chocolate chips are completely melted.

When the chocolate is at room temperature (it may be already), whisk in the sugar and then the eggs, one at a time. Add the vanilla and mix well. Make sure you mix especially well when you add the eggs, and make sure to add them one by one. I kind of just dumped them in at all once and probably didn’t stir very well, considering my brownies tasted kind of egg-y.

Fold in the flour and salt until everything’s just combined, and make sure to not over mix.

Pour the mixture into the prepared pan and bake for 35-40 minutes or until the brownies are soft set. Don’t try the toothpick test, because it won’t work as the mix will still be a little wet. The amount of time you keep these brownies in the oven is the most crucial part of the whole process. Because I’m obsessed about things being perfectly cooked, I burned these brownies the first time I made them a few months ago. Completely burned them. In fact, they turned out to be rock-hard cookies because I kept them in the oven for almost 50 minutes. Last time, I burned half of them; basically, all the sides and corners. This time I was determined to get it right. And get it right I did. To make sure the brownies turned out perfect, I took them out of the oven after 30 minutes. And then I cut a piece to check out its texture. They looked a bit undercooked, so I put them back in the oven for another 5 minutes. And they were perfect. So I’m guessing 35-40 minutes really is the perfect time to keep these bad boys in the oven. So I cut the brownies and tried not to think about salmonella.

After you take the brownies out of the oven, let them cool to room temperature before cutting them. But waiting is for losers. Dig in. It’s okay.

I love these brownies because although they look crumbly, their texture is so moist and soft. And I hate light, dry brownies. Nonononoo, my friend. That’s what cakes are for. Brownies are supposed to be chewy and fudgy. Not dry. Ew. We shun the dry.

The pictures:

A picture I took with flash. The darkest parts of the brownies are the densest part. You can see how rich and fudgy these brownies are.

Ahhh crumbs crumbs crumbbsss! I'm a sucker for crumbs. They make food look so good. And crumbly. And stuff. Yeah.

Wow, look at the interesting structure I created. I should seriously be an architect.

Anyway, it’s stopped snowing now. It kind of sucks that I didn’t get to go outside and play in the first snowfall and run around like a kid high on candy. Oh well, there’s more snow to come. Lots more. This is Canada after all. Speaking of which, I can’t wait to start making winter-inspired desserts. I’m so excited! I’m also hoping to make my very first gingerbread house soon (I know, it’s about time, eh?).

Anyways, I shall get going now or I’ll be late to class! Take care and I’ll see you soon my loves!

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Red Velvety Velvet Cupcakes!

22 Sep

When I was trying to choose a niche for my blog, I finally chose baking because although I’ve been baking for years, I wanted to try making more complex deserts than before and I thought a baking blog would be the perfect way to motivate myself. Today, I decided to make Red Velvet cupcakes using a recipe given to me by my good friend Khadijha (yes I know she has the same name as me). However, when I actually set out to make the cupcakes, I kind of wished I had picked something simpler to bake. Not only did the list of ingredients look daunting, I had never made Red Velvet cupcakes before, and I didn’t want to screw up. Not when I had to blog about my experience. Surprisingly though, the cupcakes turned out delicious and they weren’t hard to make at all! I totally recommend this recipe to you guys. So if you want to make Red Velvet cupcakes, keep on reading!

Cupcakes Ingredients:

  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) of butter, softened
  • 2 eggs at room temperature
  • 2 1/3 cups of cake flour
  • 2 tablespoons of Dutch-processed cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk*
  • 1 1/2 tablespoons of red food coloring
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of distilled white vinegar
    *You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

Cream Cheese Frosting Ingredients:

  •  8 ounces of cream cheese, softened
  • 5 tablespoons of butter, softened
  • 2 teaspoons of vanilla extract
  • 2 1/2 cups of powdered sugar

I’ll be honest. The first thing I thought when my friend showed me this recipe was WHAT THE HELL?   

And then, Oh wells. So I picked my lazy butt up and scoured my house, trying to find all the ingredients. Like the recipe says you can, I made my own buttermilk. Also, I just used any old cocoa powder I could find.

Tip: If you don’t have cake flour, you can make your own. For every 1 cup of cake flour you need, use ¾ of a cup (84 grams) of sifter bleached all-purpose flour plus 2 tablespoons (15 grams) of cornstarch. I got this tip from The joy of baking.

Directions:

Preheat the oven to 350°F.

Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. Since I don’t have an electric mixer, I had to beat that shit by hand *flexes arm.*

Add the eggs, one at a time, beating until each is fully incorporated into the mix. Remember to scrape down the sides of the bowl as you go.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Now here’s where we get into the really technical stuff. Okay, so you’re going to add 1/4 of the dry ingredients and mix, then add 1/3 of the wet. Continue adding the ingredients in a dry, wet, dry pattern, ending with the dry ingredients.

Next, scoop the mixture into the cupcake moulds, filling them ½ to ¾ of the way up. Bake for 18-22 minutes or until a toothpick inserted into a cupcake comes out clean. I found a crumb on my toothpick after I poked it into one of the cupcakes, so I shoved the pan back into the oven. I’m a little obsessive like that.

If you want, you can rotate the pan after the first 15 minutes of baking to ensure even baking of your cupcakes. But we don’t do that. We’re rebels.

Allow the cupcakes to cool in the pan then transfer to a wire rack to cool completely. I didn’t have a wire rack so I just put them on a large platter.

Frosting Directions:

Combine the cream cheese and butter in the bowl of an electric mixer (if you have one- HMPH!). Beat the mixture on medium-high speed until it’s well combined, which should take you about 2-3 minutes. Keep mixing everything until it’s all nice looking and stuff, and then increase the speed and then beat it some more until it’s all super smooth.

Next, take the icing and frost your cupcakes. You can do this part however you wish. I like to lick my fingers and then dip them in the icing and spread it on the cupcakes. It’s like my personal touch.

Ta-Da! And now you have a batch of royally red, scrumptious and delicious Red Velvet cupcakes. This was my first time making Red Velvet anything, so I’m proud of myself. These babies actually turned out pretty good. Mmmmm. Except, these aren’t exactly working with my diet. Shhhhh…

Pictures (try not to drool all over your keyboard):

Pink sprinkles! And you can see my homework in the background.

This is what I do to cupcakes when they're done modeling for the camera- SMASHHH EM!

And a heart for the lovely readers : ) (I made this on our glass kitchen table, hence it looks like a floating heart)

Take care, and I’ll see you soon my little Cuppycakes!