Thomas Keller Brownies

A friend of mine recently went to Ad Hoc in Napa Valley, which planted a seed in my mind about Thomas Keller. I started researching about Thomas Keller and his restaurants and came across a recipe for his brownies. Now I haven't had a chance to go to any of his restaurants yet, but if this is recipe is any indication, I will be going there soon..hopefully!!

I'm having a hard time describing this brownie to you. When it comes to brownies, I'm definitely on Team Fudge. I don't like cakey brownies because they don't seem indulgent enough for a brownie. This brownie is more cakey in texture, but it is also very indulgent!! I have never had a cakey brownie like it. It's light in texture, but oh sooo chocolately!!

Like most brownie recipes, this comes together fairly quickly...there's really no reason to use a brownie mix (no judgment!). The ingenious thing about this recipe is the part about the melted butter. The recipe says to melt half the butter, and then add the remaining pieces of the butter into the melted butter. All the butter will melt and it will be in room temperature!! Genius!! Keep that in your tricks box!

Now before I send you off to your kitchen, a little note about Dutch Processed Cocoa Powder. There are two types of cocoa powder, natural and Dutch processed. The Dutch processed type just means that it has been alkalized to remove the acidity. If you're not sure if your cocoa powder is Dutch Processed (not always labeled), just look for alkali in the ingredient list. Enjoy!

Thomas Keller Brownies
from What's Gaby Cooking

3/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
1 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste
6 oz 61 to 64% chocolate, chopped into chip-sized pieces ( about 1 1/2 cups)
Powdered sugar for dusting

1. Preheat the oven to 350F. Butter and flour a 9" square pan. Set aside.

2. Sift together the flour, cocoa powder, and salt; set aside.

3. Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.

4. In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)

5. Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary. Cool in the pan until the brownie is just a bit warmer than room temperature.

6. Run a knife around the edges, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving.

Peanut Butter Cup Crunch Brownies

Awhile ago, I talked about my love for Dean and Deluca's brownies. Every time I go to DC, I treat myself to this giant yummy brownie, and then attempt to walk it off by shopping in Georgetown for hours and hours. I searched high and low for recipes that would even compare to Dean and Deluca's brownies, but with no success. Today, ladies and gentleman, I think I might have found the secret to wonderful fudgy brownies.

It was a complete fluke that I came across this special technique. I made these Peanut Butter Cup Crunch Brownies and it requires a basic brownie recipe. I decided to use a brownie recipe from Alice Medrich's Cookies and Brownies. Before this, my favorite brownie recipe was her New Classic Brownies. This time I decided to try her Bittersweet Brownie recipe instead.

In this recipe, her technique says to keep stirring the batter until it loses the grainy texture and it becomes glossy and smooth. That last sentence is the key to wonderful brownies. After I made this, I vaguely recalled a brownie recipe, Robert's Absolute Best Brownies, from David Leibovitz's Ready for Dessert that said something similar. This minute of stirring is the key to the best brownie you'll ever make.

To make sure, I plan to buy some special chocolate and remake these brownies without the peanut butter portion. I will report back with the results!! I'm so excited! My search could be over! =)

As for this Peanut Butter Cup Crunch Brownie, it was really delicious! What a great combination of crunch, peanut butter cups, and yummy brownie below!! Have a piece and give the rest away, the temptation is too great!

Peanut Butter Cup Crunch Brownie
half recipe adapted from Brown Eyed Baker

Yield: 12 brownies

Bittersweet Brownies (see below for recipe)
1/4 cup salted peanuts
4 Reese’s peanut butter cups, chopped
3/4 cups milk chocolate chips
3/4 cups creamy peanut butter
1 1/2 tsp unsalted butter
3/4 cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Bittersweet Brownies
from Cookies and Brownies

6 tbsp unsalted butter
3 oz unsweetened chocolate, coarsely chopped
3 oz semisweet or bittersweet chocolate, coasely chopped
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/4 cup all purpose flour
2/3 cup walnut or pecan pieces (optional)

1. Preheat the oven to 325 degrees. Position a rack in the lower third of the oven. Line an 8 inch square pan with parchment or foil.

2. Melt the butter with all the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water. Stir frequently until the mixture is melted and smooth.

3. Remove the top of the double boiler (or the bowl) from the heat. Stir in the sugar, salt, and vanilla. Add the eggs, one at a time, stirring until each is incorporated before adding the next.

4. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Stir in the nuts if using. Scrape the batter into the pan.

5. Bake for 25 to 30 minutes (see note), or until the brownies just begin to pull away from the sides of the pan. Cool on a rack for at least 1 hour before removing from the pan. Slide a knife between the pan and the brownies to a cutting board. Cut into 16 squares.

Notes:

• *The original recipe says it should take 35 to 40 minutes. I think mine were done at about 25 to 30 minutes. Check yours early, just in case, you don't want them to be overcooked.

Nanaimo bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

This is my first baked good using gluten free flours and I have to say I was very impressed. The glutinous rice flour and the tapioca starch was very easy to find, but the sorghum flour took a little longer. I was almost ready to throw in the towel and just use the wheat flours...but I really wanted to try making gf baked goods. In the end, I found the sorghum flour at a local health food store called, Down to Earth.

The dough for the graham crackers was really hard to handle. It was so sticky and soft, it felt almost like a thick cake batter. I put my dough in the freezer instead of the refrigerator, but it was still very soft after just a little bit of rolling. After the graham crackers are made, the nanaimo bars came together pretty quickly.

The results? I love the graham crackers. I really want to make the wheat version just to compare. As for the nanaimo bars, I've never had them before, so I can't compare it to anything. As a bar, I thought it was too sweet. It made me kinda sad that I took all that time making the graham crackers, and they kinda get lost in the bars. Here are the recipes.

Gluten-Free Graham Wafers
adapted from 101 cookbook

1 cup Sweet rice flour (also known as glutinous rice flour)
3/4 cup Tapioca Starch/Flour
1/2 cup Sorghum Flour
1 cup Dark Brown Sugar, Lightly packed
1 teaspoon Baking soda
3/4 teaspoon Kosher Salt
7 tablespoons Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup Honey, Mild-flavoured such as clover.
5 tablespoons Whole Milk
2 tablespoons Pure Vanilla Extract

1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

Bottom Layer
1/2 cup Unsalted Butter
1/4 cup granulated Sugar
5 tablespoons Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup Almonds (Any type, Finely chopped)
1 cup coconut(Shredded, sweetened or unsweetened)

Middle Layer
1/2 cup Unsalted Butter
2 tablespoons and 2 teaspoons Heavy Cream
2 tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups Icing Sugar

Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Classic Fudgy Brownies

I'm sorry I've been MIA for awhile. I just got back from a month long trip to Virginia and D.C. It was in dc where I fell in love with the Dean and DeLuca brownie!!! It was so chocolately and fudgy and buttery!! What a great brownie...now here I am again, trying to find the perfect brownie. This one comes from the Art and Soul of Baking.

The verdict...this brownie is fudgy and chocolately. It would've been a wonderful brownie if the Dean and DeLuca brownie weren't always on my mind. But now, it doesn't really compare. I think I still like Alice Medrich's brownie better though. My quest will continue....till then..here's the recipe!

Classic Fudgy Brownies
From The Art & Soul of Baking

1 stick (4oz) butter, cut into 1/2 inch pieces
4 oz semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
2 oz unsweetened chocolate, finely chopped
1 cup (7oz) sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1/2 cup (2 1/2 oz) unbleached all-purpose flour
Pinch of salt
1/2 cup (3 3/4 oz) chocolate chips or chunks (optional)
1/2 cup (2oz) nuts, chopped and toasted

1. Preheat the oven to 350F and position an oven rack in the center. Line an 8-inch square pan with foil or parchment paper across the bottom and up two of the sides, then lightly coat with unflavored or high-heat canola oil spray.

2. Boil a saucepan of water. Place butter, semisweet and unsweetened chocolate in a medium heat proof bowl. Turn off the heat and place the bowl over the saucepan. Stir occasionally with the spatula until the chocolate is melted and the mixture is smooth.

3. Remove the chocolate mixture from the heat and whisk in the sugar. Whisk in the eggs, one at a time, stirring well to incorporate each before adding the next. Stir in the vanilla extract. Whisk in the flour and salt. Continue to stir until the mixture changes from dull and broken-looking to smooth and shiny, about 1 minute. Whisk in the chocolate chips and chopped nuts, if any.

4. Scrape the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a skewer inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Transfer to a rack and cool completely.

5. Run a thin knife or flexible spatula around the edges of the pan to loosen the brownies. To remove the brownies from the pan, grasp the foil or parchment paper extending up the sides and pull gently upward. Set the brownies on a cutting surface and use a serrated knife to cut into desired sizes. To store, tightly wrap the remaining brownies (if any) or place in an airtight container. They keep well at room temperature for 2 – 3 days, or in the fridge for up to 5 days.

Turtle Ice cream Sandwiches

I made these for my friend for her birthday a couple of weeks ago. She absolutely loves ice cream, and that's an understatement! I knew I wanted to make some sort of ice cream related dessert for her birthday, but I wasn't sure what to make. I found a recipe for a Turtle Ice cream pie from Bon Appetite. It got really good reviews, but I thought pies weren't very special for a birthday. So I decided to combine this recipe for brownie ice cream sandwiches with the filling from the turtle ice cream pie, and voila...turtle ice cream sandwiches.

The results...I love the sauce!!! I think I was a little stingy with the sauce. I was afraid it would be too sweet, but next time I will add more sauce between the ice cream layers. The brownies held up pretty well after freezing, and they even did well with cutting! Here are the recipes.

Turtle Ice cream Sandwiches
adapted from Bon Appetit and Martha Stewart

Sauce
3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt

1. Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel for 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.

Brownie
1 cup all-purpose flour
3/4 teaspoons baking powder
3/4 teaspoons salt
5.5 ounces (1 stick plus 3 tablespoons) unsalted butter, room temperature
3.5 ounces unsweetened chocolate
1 1/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Coat one 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.

2. Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, one at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)

3. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.

Assembly
2 pints of vanilla ice cream, softened
one recipe of brownie
one recipe of turtle sauce

1. Line an 8x8 square pan with parchment or foil, allow foil or parchment to hang over the edge of the pan.

2. Cut two 8"x8" pieces of brownie. Place one piece of brownie in the pan. Spread one cup of softened ice cream on top of the brownie. Spread 1/3 of the caramel sauce over the ice cream. Put the ice cream back in the freezer for one hour. Repeat with the other 3 cups of ice cream.

3. Cover with the other piece of brownie. Allow to freeze overnight before cutting.

Chocolate cheesecake bars

Mr. G. had a little tennis function this past weekend and needed a potluck item. I love potlucks because it gives me a chance to try a new recipe!! I'm always worried about who's going to eat all the baked goods when I'm baking just for fun.

I was thinking about making this Apple strudel cheesecake bar, but I have to admit I was too lazy to go to the store to buy granny smith apples. So I found a recipe for a chocolate cheesecake bar that looked pretty promising.

I didn't use the original graham cracker recipe because I was, again, too lazy to go and buy graham crackers. I used a shortbread crust recipe that I love for cheesecakes. After I finished baking the crust, I found out I didn't have enough bittersweet chocolate in my pantry!! Yikes!! I'm rarely without bittersweet chocolate..it feels very strange. I had some unsweetened chocolate still, so I did a little researching and substituted it with that.

I stole a small slice before giving it to Mr. G. and I thought it was very good. It's very rich and creamy and the crust complements the creaminess very well. I think it would've been better with all bittersweet chocolate. The unsweetened chocolate gives it a much stronger chocolate taste..but also an acidic after taste. Nonetheless, Mr. G. said everyone loved it and the pan came back empty (yipee!!) The following is the original recipe with all bittersweet chocolate.

Chocolate cheesecake bars
crust recipe from Tartelette
chocolate cheesecake recipe adapted from Culinary in the Desert

125g butter, very cold, cubed small
42g sugar
150g all purpose flour
12g cocoa powder

1. Preheat the oven to 350 degrees.

2. Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Press mixture into the bottom of a 8” square pan. Bake for 25 minutes. Let cool completely.

For the filling

8 ounces bittersweet chocolate, finely chopped
8 ounces cream cheese, softened
105g granulated sugar
1/2 cup sour cream
2 large eggs, room temperature

1. Place the chocolate in a heatproof bowl and set over a saucepan of simmering water (don't allow the bowl to touch the water) - stir occasionally until melted and smooth. Remove and set aside.

2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and mix well, scraping down the side of the bowl as needed. Add the eggs, one at a time, and mix just until incorporated. Pour in the melted chocolate and mix until smooth.

3. Pour the filling evenly over the crust and smooth the top. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Remove and place on a wire rack to begin cooling.

4. After the cheesecake is completely cool, refrigerate for at least 3 hours.

Peanut butter cup brownies

Every year for Christmas, I give my brother in law peanut butter brownies. The recipe that I've been using is a recipe from Janet is Hungry called the Peanut layered brownies. Those brownies are very good, but this year I wanted to try something new. I found a recipe for a Peanut butter cup brownie, it's similar to the recipe I used for the Mint chocolate brownie. It's basically a brownie sandwich with the peanut butter cups in the middle. I have to say, maybe this recipe will replace the Peanut layered brownies. One, it's a yummy fudgy brownie, and two (shhhhh..don't tell), it's so easy to make!! =P Here's the recipe.

Peanut Butter Cup Brownies
from newsday

1 cup (2 sticks) unsalted butter, cut up, plus 2 tablespoon to butter pan
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed dark brown sugar
2 teaspoons vanilla
1 cup flour
20 Reese's Peanut Butter Cups (full size)
1/2 to 1 cup roasted peanuts, chopped

1. Butter a 9-by-13-by-2-inch pan, then line with foil and butter foil. Set aside.

2. Bring saucepan of water to boil and turn off heat. Combine butter and chocolate in heatproof bowl and set over the pan of hot water, stirring occasionally until melted.

3. Whisk eggs in large bowl. Whisk in salt, sugars and vanilla. Stir in chocolate and butter mixture, then fold in flour.

4. Pour 1/2 of batter into prepared pan and spread evenly. Place peanut butter cups on top of batter, spacing evenly. Pour remaining batter over peanut butter cups and spread evenly. Decorate top with chopped peanuts.

5. Bake on middle rack at 350 degrees about 45 minutes or until top has formed a shiny crust and batter is moderately firm. Cool in pan on wire rack for at least 2 hours or in refrigerator for 1 hour to allow peanut butter cups to firm up again before cutting. Wrap pan in plastic wrap and keep at room temperature or refrigerate until next day to make brownies easier to cut. Or you can wrap pan in plastic wrap and freeze for several weeks.

6. To cut brownies, unmold onto cutting board, remove foil and place another cutting board on top. Turn cake right side up and trim away edges. Cut into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or wax paper in tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze. Makes 24 (2-inch) pieces.

Note:

• I didn't have full size peanut butter cups, so I cut up the taller mini cups into quarters, and spread it around.
  

Classic Brownie

I am still on the search for the perfect brownie. So far, I think there are three that I like.

• Brownies from Alice Medrich's Cookies and Brownies
• Best ever Brownies from Baking with Julia
• this one...Classic Brownie from Cook's illustrated
  

If I had to choose a favorite of the three, I think I will definitely choose Alice Medrich's brownies. But what I learned from the brownies from Cook's illustrated is that having the nuts on top instead of incorporating it in the batter makes the nuts taste much better. The nuts tend to get soggy when it's inside the batter. Having the nuts on top makes the brownies much better. What I will do next time is make the Alice Medrich's brownies with the nuts on top...we'll see how that works. Here's the recipe in the mean time:

Classic Brownie
from Cook's illustrated March and April 2004

1 cup (4oz) pecans or walnuts, chopped medium
1 1/4 cup (5oz) cake flour
1/2 tsp salt
3/4 tsp baking powder
6 ounces unsweetened baking chocolate, chopped fine
1 1/2 sticks (12 tbsp) unsalted butter, cut into six 1 inch piece
2 1/4 (15.75 oz) cups sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325°. Cut 18-inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 13 x 9 inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edge. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick baking cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, about 5-8 minutes. Set aside to cool.

3. Whisk to combine flour, salt and baking powder in medium bowl. Set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15-second increments; do not let chocolate burn. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using them) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. Cool pan on wire rack at room temperature about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days.

Mint Chocolate Brownies

One of my friend is in town from California. She loves the mint and chocolate combination. When I first saw this recipe for a mint chocolate brownie from Jenn's cookbook, I wanted to make some to send to her. But being the procrastinator that I am, I didn't get a chance to make them until now. These are probably one of my favorite brownies, it's really rich and fudgy. The only thing that's a little bit scary is how the peppermint patty seems to stay in one piece even after 40 minutes in a hot oven!! hm...wonder what's in it?!!

Mint Chocolate Brownies
Jenn’s cookbook

1/2 cup (1 stick) unsalted butter, plus more for pan
8 oz semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
16 small (1 1/2 inch) peppermint patties

1. Preheat oven to 350F.

2. Line an 8-inch square baking pan with foil, leaving overhang on all sides. Butter foil and set aside. You can also use a foil baking pan sprayed with cooking spray.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water, or use a double boiler. Stir occasionally until just melted, about 5 minutes.

3. Remove from heat. Whisk in sugar and salt until smooth, then whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer (see below). Top with remaining batter and smooth surface.

4. Bake until a toothpick inserted in the center comes out with moist crumbs attached, about 35 to 40 minutes.

5. Cool completely in pan (about 2 hours). Use foil to lift from pan, peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Note:

• The original recipe calls for 25 patties, but I was only able to fit 16 in my 8x8 pan.
  
• The original recipe says to bake the brownies for 40 to 45 minutes. Mine was finished by 35 minutes.
  

Black and White Rice Krispies treats

These rice krispies should be called pimped up rice krispies treats!! I made these rice krispies treats for a office meeting we have tomorrow. But I keep eating the edges..rationalizing that I'm cleaning up the edges, so it will be nice for the meeting!! =P I think a quarter of the pan has been "cleaned up" now. I better stop.

I highly recommend these rice krispies treats, they are the best I've ever had. As you can see, there are two layers. When I first saw these rice krispies treats on Baking Bites, I thought the bottom layer was made with cocoa puffs. But if you look at the recipe, you'll see that it's melted chocolate added to the marshmallows. Ingenious!! It gives the chocolate part a rich chocolate flavor. In the plain layer, she adds a teaspoon of vanilla to it, giving it a subtle vanilla taste!! It's such a great blend!!

Black and White Rice Krispie Treats

Baking Bites

4 tbsp butter, divided
1 1/2-oz dark chocolate, chopped
1 tbsp cocoa powder
1 tsp vanilla extract
4 cups mini marshmallows (or 40 reg marshmallows), divided
6 1/2 cups Rice Krispies/rice bubble cereal, divided
1/2 cup mini chocolate chips

1. Line 18 muffin tins (1 1/2 standard 12-cup trays) with paper liners.

2. In a large microwave-safe mixing bowl, melt 2 tbsp butter, dark chocolate and cocoa powder. Stir frequently to fully incorporate cocoa and to prevent scorching. Add 2 cups mini marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 1/4 cups rice krispies and stir to combine, making sure chocolate covers the whole batch. Stir in mini chocolate chips and divide mixture evenly among prepared muffin tins, filling each 1/2 way up.

3. In a large microwave-safe mixing bowl, melt 2 tbsp butter and mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining 3 1/4 cups rice krispies and stir to coat every rice krispie (feel free to scrape in a little bit of vanilla bean, if you like).

4. Divide evenly among chocolate-filling muffin tins, filling each the rest of the way up.

5. Chill in the refrigerator for 15 minutes or let set at room temperature before serving.

Note:

• I didn't add in the additional 1/2 cup of mini chocolate chips because I didn't have them. I thought the regular sized chocolate chips would be too big.
  
• I put my rice krispies treats in a 9x13 pan and cut them into squares. I think I might use a 9x9 pan next time to give the treats some height!
  

Sweet potato haupia squares

I've had this recipe for a sweet potato haupia squares for a long time, but didn't get a chance to make it till today. This recipe uses Okinawan sweet potato, which has a tan color skin and a beautiful purple color on the inside. The Okinawan sweet potato is not as sweet as the regular orange ones, but has a great taste. Haupia is a Hawaiian dessert made with coconut milk. The traditional haupia is like a coconut pudding but has a firmer texture than pudding.

The haupia part of this pie is actually very creamy, more like a coconut whipped cream. This recipe is relatively simple, although it does take a lot of time to make because you have to wait for the layers to set. I didn't make the coconut crust that the recipe calls for, as I didn't have coconut flakes. I made a walnut crust instead. A more appropriate crust for this pie would probably be a macadamia nut shortbread type crust.

This is the original recipe, which I got from my friend, not sure where she got it from.

Sweet potato haupia squares

Coconut Crust:
2 cups sifted flour
½ cup sugar
1 tsp. Chinese 5 spice
¼ tsp. ground ginger
½ cup unsalted butter
½ tsp. salt
½ cup toasted coconut flakes, plus another ¼ cup to sprinkle on top of finished pie.

Note: to toast the coconut flakes, spread them on a sheet pan and put them in a 325° oven. Bake for about 8-10 minutes, stirring occasionally, until light brown.

Preheat oven to 350°. Using a food processor with a blade attachment, combine all the ingredients (except the extra ¼ cup of toasted coconut flakes - put those aside for later) until just blended and dough forms a rough ball. A fork or pastry blender may be used instead of a food processor. Press pie dough into a 9” X 13” pan. Bake for 15-20 minutes until set.

Sweet Potato Filling:
½ cup butter, softened
1 cup sugar
2 eggs, beaten
½ cup evaporated milk
1 tsp. vanilla extract
½ tsp. salt
½ tsp. cinnamon
2 cups purple sweet potato, cooked and mashed

(Note: to prep the sweet potatoes, I boiled them until tender and then peel the skin off after they’ve cooled a bit. While they’re still warm, I beat them with a hand mixer until fluffy. You can play around with the texture of the potatoes to see what you like. I just like the lighter texture that you get when you beat them with a hand mixer.)

Cream butter and sugar until light. Add eggs and evaporated milk; mix well. Add the beaten sweet potato, vanilla, salt and cinnamon; mix well. Pour into baked crust and bake for 40 minutes. Cool completely before adding haupia topping.

Haupia:
½ cup sugar
6 Tbsp. cornstarch
¾ cup water
1-13.5 oz. can coconut milk
1 cup whipping cream

Combine sugar, cornstarch and water. In a saucepan, bring coconut milk to a slow simmer. Stir in cornstarch/sugar mixture. Simmer over low heat, stirring constantly until the mixture thickens. Remove from heat and cool. Beat the haupia with an electric mixer until smooth. Whip the cream separately until stiff (you can use the mixer again – no need to clean off the beaters) and fold into whipped haupia. Frost the top of the cooled pie with the haupia. Sprinkle the reserved ¼ cup toasted coconut flakes on top.

Note:

• I used a 9x9 square pan instead of a 9x13 pan.
  

Brownies

My friends and I had a little shindig at the Bishop Museum tonight to view the lunar eclipse. In honor of this special event, I made my favorite brownies, by none other than the queen herself, Alice Medrich. To match the theme, I cut my brownies into little full moons! =P A friend of mine suggested that I should use powdered sugar to show what the eclipse would look like, I will have to try that next time. These brownies are by far my favorite brownies. They're so easy to make and it takes no time at all. They have a nice crisp top and a sturdy bottom, but the middle is wonderfully gooey!! mmmmmm..delish!!!

Brownies
from Cookies and Brownies by Alice Medrich

8 tbsp unsalted butter (1/2 cup)
4 oz unsweetened chocolate
1 1/4 cups sugar
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup all purpose flour
2/3 cup walnuts or pecans (optional)

1. Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.

2. Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.

3. Scrape batter into prepared pan and bake at 400F for 20 minutes.

4. Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.

5. When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.

Note:

• I didn't have any unsweetened chocolate, so I used semisweet chocolate and reduced the sugar to 1 cup.