Tag Archives: chocolate

Frosted Bourbon Brownies

During christmas time , we usually bake a lot of cookies , i did this time , but not as many as i used to . I was a little procrastinating this year , i even forgot to send some goodies to friends out of state . And on top of that i did not make butter cookies for my family to decorate . Yes , i was that bad , i was also sick for almost 2 weeks during the month of December . Actually was a really bad cold , and i started to feel better just days before christmas .

But anyway , to make up for it , that Christmas Eve morning , after coming home from working out , i told my son , who just turned 10 years old that he should pick out a recipe from this christmas baking book , and i will help him to bake it . He chose brownies recipe , maybe because it’s the first recipe on the first page or whatever his reason was .. he picked that one . Okay .. great no cookies , less mess , quick to make .

I let him do everything himself , i only helped measuring the ingredients , he would pour , stir , and mixed it all himself . Set the oven temperature , putting it into the oven ( nervously ) and took it out and even made the frosting . The brownies turned out really yummy .. so i decided to keep it here online , so anytime i want a brownie recipe , this should be my go to brownies !

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Ingredients :

1/2 cup of granulated sugar

1/3 cup of butter ( aboutt 5 1/2 tbsp )

2 tbsp. of water

1 cup of semisweet chocolate pieces ( we didn’t have 1 cup on hand , but we had very few , so we ended up mixing semisweet chocolate chips with heath bits )

2 eggs

1 tsp. vanilla

3/4 cup of all purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1/4 cup of chopped pecan

2-3 tbsp. bourbon ( we didn’t have this either , so we used amaretto )

1 recipe butter frosting

1. Grease square dish 8×8 , line with parchment paper , grease with shortening , set aside . Set oven temperature to 350 F .

2. In a small saucepan , combine sugar , butter and water . Cook and stir over medium heat until mixture boils . Remove , and then , add chocolate pieces , stir with whisk until melted , add eggs and vanilla , whisk well until just combined .

3. Combine flour , salt and baking soda , stir into the chocolate mixture , stir until combine , add pecan . Pour into the baking dish .

4. Bake for 20 minutes or longer until edges are set and pull away from the pan . Might take a little more than 20 minutes .

5. Using fork , poke brownies all over , and sprinkle with the bourbon .

Butter frosting recipe :

In a small bowl , beat 3 tbsp. of butter with mixer high speed for 30 seconds . Gradually add 1 1/2 cups of powdered sugar , 2 tsp. milk and vanilla . Adjust the consistency by adding more milk if necessary . Spread on top of cool brownies .

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Chocolate Orange Loaf

It’s been a long time since i made something in the kitchen . Summer is here , and i am getting lazier and lazier to make a mess in the kitchen . Texas hot days is really not fun to be busy in the kitchen . I have spent much of my time outdoor , taking care of my garden . So , by the time i go into the house , i don’t feel like cooking anymore because i was too hot from outside LOL

But anyway , over this past week i borrowed a book from the library . I was actually looking for fish keeping book , especially Cichlid book . Then i ran into cookbook shelves , right by the animals . I landed on Nigella Lawson’s cook book . I used to watch her show , back when my son was little baby . And i love cook books , i collect cook books , but i don’t have any of her book . So i checked it out , and last night during my relaxing time , i went through it . Wasn’t a good idea , because it was late , around 10 pm , and i was getting hungry looking all those pages full of food pictures !

My choice for today’s dessert landed on something easy and quick , yet looks delicious . It was Chocolate Orange Loaf . It turns out really good , make sure you use a good quality unsweetened cocoa powder . And the rest , is really not complicated recipe at all .Have fun and enjoy !

chocolate orange loaf

 

 

Ingredients :

10 tbsp. of unsalted butter , room temperature

2 tbsp. of corn syrup

1 cup packed dark brown sugar ( i used light )

1 cup of all purpose flour

1/2 tsp. of baking soda

3 tbsp. of good quality cocoa powder

2 large eggs

zest of 1 large orange and juice of an orange

1. In a mixing bowl , beat the butter until creamy , add the corn syrup , mix well .

2. Add in the brown sugar , and beat until light in color for few minutes .

3. In a mixing bowl , mix the dry ingredients , flour , baking soda and cocoa powder . Add 1 tbsp. into the butter mixture , then add 1 egg , then add 2 or more tbsp. of dry ingredients into the butter mixture , and add in the 2nd egg . Adding the rest of flour mixture into the butter egg mixture , keep beating .

4. Add in the zest and the juice until mix well .

5. Grease 5×8 loaf pan , line with parchment paper , pour the batter in and bake at 325 F for 45-50 minutes .

Boston Cream Pie

I really don’t know why this dessert is called Pie .. while it really tastes , looks , just like a cake , a sandwich cake . Originally from Boston , this is really easy and delicious cake to make . I am a big fan of vanilla pastry cream , and who doesn’t love chocolate ganache ? In a way , this dessert is like Eclairs , filled with pastry cream , covered with chocolate ganache , except it’s not using pate a choux , eclairs dough , instead it’s being sandwiched in between 2 vanilla white cakes . Doesn’t really matter how it is assembled , but this dessert is really easy and delicious , and i am a fan of it . I made it for my husband to celebrate Father’s day this past sunday . And he thinks the cake is really delicious too .

To save time , you can cook the vanilla pastry cream a day ahead since it needs to be chilled anyway . I made it in the afternoon , it was easy and quick anyway . Didn’t take but max. of 10 mins to make the pastry cream . Then you can worry about the cake later on , while the ganache , obviously needs to be made after the cake is done and assembled .

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Ingredients  for the Vanilla Custard  :

200 ml of generous 3/4 cup of heavy cream

1/4 cup of sugar

pinch of salt

1 tbsp. of cornstarch

2 large eggs

2 tsp. of vanilla extract or rum ( the custard has so much better flavor if you add rum instead of just vanilla extract , but if you’re non alcoholic , then you can just use the vanilla extract )

1. In a small pot , heat up the cream until edges started to bubbles , then add the salt and sugar to dissolve , stir , and remove from the heat .

2. Mix the large eggs with cornstarch , and whisk well , and then place the pot back on the stove , medium low heat , pour the cornstarch and eggs mixture in a steady stream while whisking at the same time , make sure you whisk whisk and whisk , keep whisking until the mixture becomes thick enough . You should be able to tell , once it’s started to thick , turn the stove off , and keep whisking , texture should be smooth , but if not , use a strainer to get rid of the curdles . Add the vanilla or rum and stir to mix , cover directly with the plastic wrap and chill in the fridge until ready to be used .

For the cake :

200 grams of unsalted butter , about 1 stick and 6 tbsp.

450 grams of all purpose flour

4 tsp. baking powder

300 grams sugar

2 tsp. vanilla extract

1 cup of milk

4 large eggs

1. Line 2-9 inch round pan with parchment paper , and grease and flour both pans . Preheat oven to 350 F . Sift the flour , baking powder and salt together . Set aside .

2. In a mixer , beat the softened unsalted butter with sugar , until light and fluffy for high speed , for few minutes .

3. Add the eggs one at a time , and add the vanilla extract .

4. Alternately , pour the milk and the flour mixture into the batter . Until it’s all mixed well .

5. Divide the batter into 2 round pans , smooth the top using spatula and bake for about 30 minutes or so until tooth pick comes out clean .

6. Cool about 10 mins before taking it out from the pan , cool totally before assembling the cake .

At this point , once the cakes are totally cool inside outside , you can place it in a plate , and then pour the custard that you made earlier and spread the custard until about 2 inches from the edges . Then place the other cake on top , jiggle the cake smoothly while pressing it down . Set aside , now let’s make the chocolate ganache .

For the ganache :

3 oz real good quality of chocolate , break apart of chop

2 tbsp. unsalted butter

1/4 cup of heavy cream

1/2 cup of powdered sugar

1 tsp. vanilla extract

1. In a small pot , melt the chocolate and the butter and add heavy cream . Heat up until it started to bubbles on the edges of the pot .

2. Remove from heat , add the vanilla and powdered sugar , whisk well until there is no more clumps from powdered sugar .

3. Let it cool , not totally , but sligtly , you want this to be thick a little bit still pourable . If you do it straight after making it , the chocolate ganache will be pooling on the bottom of the cake , your want it to be thick enough to cover the top and not pooling on  your plate . Smooth carefully with spatula .

Serve right away or you can chill it , before serving next time , bring it down to room temperature slightly before serving , it tastes so much better if it’s not too cold .