Fudgy Cocoa Brownies

Fudgy Cocoa Brownies

If you are looking for an easy cooking project for the kids, or just want to eat some brownies, these are super easy. You can make this using 1 bowl. My husband ate about 4 after they came out of the oven… Inspired by a recipe from Cafe delights.

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INGREDIENTS

  • 1/2 cup unsalted butter, melted and HOT
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 Tbsp Peanut butter (optional)
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

INSTRUCTIONS

    • Preheat oven to 350°F (175°C).
    • Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
    • Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (another minute).
    • Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
    • Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
    • Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  • Remove and allow to cool to room temperature before slicing into 16 brownies.
Flourless Chocolate Cake

Flourless Chocolate Cake

This is not just a chocolate cake, it is a CHOCOLATE cake. Deeply, densely and INTENSELY chocolate. I was in a hurry to make this for a party so the photos are not great but I had to share. From Bon Apetit 2006. This is gluten free.  

 

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IMG_2605.jpgINGREDIENTS

Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces semisweet chocolate, chopped
6 large eggs

 

Ganache
1 cup heavy whipping cream
2 tablespoons creamy peanut butter (optional)

Additions
2 tablespoons Chambord Liquor (optional)
8 ounces semisweet chocolate, chopped

PREPARATION

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 2 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Add the peanut butter or liquor if you desire. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges.

Zucchini Bread

Zucchini Bread

Maybe the world does not need another recipe for Zucchini Bread but this is truly wonderful. It makes 2 loaves so it is perfect for sharing. It is Saint Patrick’s Day so I thought a recipe that had a green vegetable was a good idea. This recipe is from the blog Once Upon a Chef.

Two 8×4-inch loaves

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Ingredients

  • 3 large eggs
  • 1-3/4 cup granulated sugar
  • 2 cups grated zucchini (about 2 medium Zucchini)
  • 2 sticks (1 cup) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off 
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts, lightly toasted if desired
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
  2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
  3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 55 minutes (I baked it in a Convection toaster oven), or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
Oatmeal Chocolate Chip Peanut Butter Bars

Oatmeal Chocolate Chip Peanut Butter Bars

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When I heard about the terrorist attacks on Paris last night I felt sad, angry and most of all helpless to do anything meaningful. People who kill those who don’t believe in their religion must be stopped. One minute those people were breathing, living, enjoying the moment and the next gone. They never got to take that next breath, say good bye to loved ones, finish their lives. Someone else took that life from them. I got out my baking supplies and did what I do when I don’t know what else to do. I baked something. These are not healthy, not low calorie but when faced with living and dying celery just does not do it. This was adapted for an old recipe from “Taste Of Home” 1996.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 egg, beaten
  • 1 teaspoon Pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup oatmeal
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi sweet chocolate chips
  1. In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13 x 9 inch baking pan. Sprinkle with chocolate chips. 
  2. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.