In my world, brownies do not have nuts or chunks of anything (except maybe World Peace Cookie dough) and are not frosted.
I believe that Totally More-ishness can be achieved without the addition of that sort of thing.
Ingredients:
150g 70% chocolate--I used Valrhona Guanaja
120g flour
1tsp salt
100g brown sugar
40g cocoa powder
4 eggs--separated
125g butter
Melt butter with chocolate. Stir in salt and sugar. When cool, stir in 4 egg yolks (if you do this while it's hot, it may scramble).
Sift cocoa powder with flour.
Whisk egg whites to soft peaks, then stir in the chocolate mixture, then the flour.
Pour into 8 inch square pan and bake at 180C for 10 minutes, then turn down to 160C for 18-20minutes, or until a skewer comes out with moist crumbs.
Notes:
No crackly top. :(
Moist.
Not chocolatey enough, but I think this is partially due to the imbalance.
What imbalance? Too much salt, too little sugar. A touch of vanilla might be good--I did have the vanilla bottle out, but forgot.
I think I'm going to use the mixer next time. I'll whip the egg whites, add the egg yolks, then pour in the melted butter, chocolate and sugar mixture with the mixer still on.
Wednesday, March 28, 2007
Saturday, March 24, 2007
Salted Butter Caramel Blondies: First Edition
This is experimental. I do not recommend you trying this recipe. If you do and don't like it, don't come crying back to me.
Ingredients:
150g white sugar
100g butter
1tsp salt
1/8 tsp vanilla extract
50g brown sugar
120g flour--1 cup
1 cold egg
Caramelize the white sugar. When dark enough for your taste, add the butter, stirring until it melts.
Mix in the salt, vanilla extract, the brown sugar and then the flour.
Beat in the egg.
Bake at 176C/350F for 21 minutes in an 8 inch square pan.
Notes:
Right taste.
I think next round, I will add an egg, cut the flour and bake at a lower temperature. That said, I think part of the problem was that I stole the rough proportions from a blondie recipe that is for an 8 inch square pan, not taking into account that by caramelizing the sugar, I'm reducing volume.
I might consider substituting some other sort of flour. Maybe rice flour in place of the wheat flour I'm planning to cut.
Ingredients:
150g white sugar
100g butter
1tsp salt
1/8 tsp vanilla extract
50g brown sugar
120g flour--1 cup
1 cold egg
Caramelize the white sugar. When dark enough for your taste, add the butter, stirring until it melts.
Mix in the salt, vanilla extract, the brown sugar and then the flour.
Beat in the egg.
Bake at 176C/350F for 21 minutes in an 8 inch square pan.
Notes:
Right taste.
I think next round, I will add an egg, cut the flour and bake at a lower temperature. That said, I think part of the problem was that I stole the rough proportions from a blondie recipe that is for an 8 inch square pan, not taking into account that by caramelizing the sugar, I'm reducing volume.
I might consider substituting some other sort of flour. Maybe rice flour in place of the wheat flour I'm planning to cut.
Friday, March 23, 2007
Lemon Curd Cheesecake Bars
This be the first post to live up to my Totally More-ish title.
Ingredients:
Lemon cheesecake Bars
Lemon Curd
Bake the cheesecake, then pour the lemon curd on top. Smoothe the top.
Freeze until solid before slicing.
Totally More-Ish!
Ingredients:
Lemon cheesecake Bars
Lemon Curd
Bake the cheesecake, then pour the lemon curd on top. Smoothe the top.
Freeze until solid before slicing.
Totally More-Ish!
Lemon Cheesecake Bars: First Edition
The proportions came out the top of my head.
Ingredients:
Zest & Juice of one lemon
1 egg & 1 egg yolk
1/2 cup heavy, whipping cream
8oz cream cheese--same as 1 package of Philly Cream Cheese
150g sugar
Pie/Tart dough for 8 inch square pan
Line your pan with alumnium foil--you want to be able to lift the entire thing out the pan. Press in your pie/tart dough--I'm sorry, no recipe because I cannot remember the proportions I used, but halving Suzanne Goin's recipe should be just nice. Or just use your own recipe.
Press the dough in, then prick with a fork. Cover with parchment, and weight down with actual weights or use dry beans/rice.
Bake for 15 minutes, or until golden at 176C/350F.
Rub the lemon zest into the sugar. Then dump in the cream cheese and beat.
Add the egg and yolk and beat some more. Mix in the cream, then the lemon juice.
Now, it *may* curdle--I've not figured out how to fix this yet, but see the title: First Edition. In this case, sieve it right onto your base.
If it doesn't curdle, just pour it onto your base and bake for 40 minutes at 160C.
Chill inside the pan for at least 4 hours before slicing. Personally, I prefer freezing it overnight.
Notes:
Double the cheesecake part if you're not making this totally more-ish by adding more topping on top to make Cheesecake instead of Cheesecake Bars.
Ingredients:
Zest & Juice of one lemon
1 egg & 1 egg yolk
1/2 cup heavy, whipping cream
8oz cream cheese--same as 1 package of Philly Cream Cheese
150g sugar
Pie/Tart dough for 8 inch square pan
Line your pan with alumnium foil--you want to be able to lift the entire thing out the pan. Press in your pie/tart dough--I'm sorry, no recipe because I cannot remember the proportions I used, but halving Suzanne Goin's recipe should be just nice. Or just use your own recipe.
Press the dough in, then prick with a fork. Cover with parchment, and weight down with actual weights or use dry beans/rice.
Bake for 15 minutes, or until golden at 176C/350F.
Rub the lemon zest into the sugar. Then dump in the cream cheese and beat.
Add the egg and yolk and beat some more. Mix in the cream, then the lemon juice.
Now, it *may* curdle--I've not figured out how to fix this yet, but see the title: First Edition. In this case, sieve it right onto your base.
If it doesn't curdle, just pour it onto your base and bake for 40 minutes at 160C.
Chill inside the pan for at least 4 hours before slicing. Personally, I prefer freezing it overnight.
Notes:
Double the cheesecake part if you're not making this totally more-ish by adding more topping on top to make Cheesecake instead of Cheesecake Bars.
Lemon Curd: First Edition
I was going to make Pierre Herme's lemon cream, and go the whole hog with 10.5 ounces butter. But I chickened out. I looked at other recipes and most of them are 1-2 ounces butter max for roughly the same amount.
This is a combination of the half a dozen recipes I have.
Ingredients
Zest of 2 lemons
3/8 cup lemon juice--1/4 and 2 tablespoons, or to make it easier, 90g
100g sugar
60g butter
2 eggs
Prepare a bain-marie.
I rubbed the zest into the sugar, then poured the juice in before whisking in the eggs. Do this in a heatproof bowl, preferably stainless steel, because the next step is:
Set the bowl over the pot of boiling water and continue whisking until it is thick enough to coat a spoon.
Remove from heat and cool in a icebath--you could just leave it at room temperature, but it's quicker this way. Stir in the butter. Run through a sieve/chinois--this is important.
Bottle/Jar and store.
Notes:
I run it through the sieve after adding the butter because it is easier--before that, it's too viscous, IMHO, but I plan to try that as well.
This freezes quite well (tastes like sorbet frozen), so you can make larger batches--this one makes a very small batch--if you have a big enough bowl and pot for the bainmarie.
This is a combination of the half a dozen recipes I have.
Ingredients
Zest of 2 lemons
3/8 cup lemon juice--1/4 and 2 tablespoons, or to make it easier, 90g
100g sugar
60g butter
2 eggs
Prepare a bain-marie.
I rubbed the zest into the sugar, then poured the juice in before whisking in the eggs. Do this in a heatproof bowl, preferably stainless steel, because the next step is:
Set the bowl over the pot of boiling water and continue whisking until it is thick enough to coat a spoon.
Remove from heat and cool in a icebath--you could just leave it at room temperature, but it's quicker this way. Stir in the butter. Run through a sieve/chinois--this is important.
Bottle/Jar and store.
Notes:
I run it through the sieve after adding the butter because it is easier--before that, it's too viscous, IMHO, but I plan to try that as well.
This freezes quite well (tastes like sorbet frozen), so you can make larger batches--this one makes a very small batch--if you have a big enough bowl and pot for the bainmarie.
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