Friday, February 24, 2017

Baked Bakery NY Brownies aka Oprah's Favorite Brownies!





I recently pinned a pin on Pinterest called "Oprah's Favorite Brownies" which looked delicious.  I thought if these are the most favorite brownie of Oprah I want to see why, after all this is a woman who has access to every scrumptious brownie in the world, so what makes these her favorite?

I have to tell you that I have made a lot of brownies, with cocoa, with melted chocolate, with dark chocolate and light chocolate, I have made white chocolate brownies, cake brownies, fudgy brownies and more and if these are Oprah's favorite brownies, I can absolutely see why! There are now mine as well. 





These brownies are fabulous! They are rich, moist, fudgy and a cross between a brownie and a piece of fudge with a crunchy top. In a word, perfection!

The recipe could not be easier, you melt the chocolate, butter and espresso, add the sugars, mix in the eggs and then fold in the flour mixture. Super simple. 





Baked Bakery NYC
Recipe from: Baker by Nature


Ingredients

11/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons Hershey's Unsweetened Cocoa
11 ounces dark chocolate, chopped
1 cup unsalted butter, cut into 1 inch cubes
1 teaspoon Espresso Powder 
11/2 cups granulated sugar
1/2 cup brown sugar
5 eggs. at room temperature
2 teaspoons vanilla extract

Preheat oven to 350. Prepare a 9 x 13" baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the  vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible.
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.

Then remove from pan, cut into squares and enjoy!






If you would like to explore more recipes from Baked Bakery NYC you can visit their webpage or if you are already a fan of theirs you might want to pick up one or all three of their cookbooks!

Tuesday, February 21, 2017

Fleur de Sel Hot Chocolate


According to the ground hog we have a few weeks of winter ahead and this week it is back vengeance here in my neck of the words. The cold has returned as have the winter winds making it the perfect weather to stay in, watch movies, read and drink hot chocolate. 

I love hot chocolate, chocolate chaud, drinking chocolate, and every other hot drink made with velvety chocolate and cream. My morning beverage is  French chocolat chaud but I do like to try variations on that recipe.

This week I decided to try a Fleur de sel chocolate chaud, otherwise known as sea salt hot chocolate. I love the salty sweet combination of chocolate with salt. Although I have made salted brownies, salted caramels and several other salted desserts I have never made salted hot chocolate so I thought I would try it.





Fleur de Sel Hot Chocolate
Recipe from David Lebovitz

5 oz. quality chocolate Valrhona Dark Chocolate 72%
11/2 cups whole milk
1/2 cup heavy cream
1-2 Tablespoons of brown sugar 

Garnish
Whipped cream
Chocolate Shavings 


Heat milk and cream over medium heat in a small sauce pan. Finely chop the chocolate and once the milk/cream mixture comes to a simmer remove from heat and add the chocolate. Stir until the chocolate is dissolved and then return to heat and whisk for a few minutes to thicken. Once finished add sugar to taste and if you would like to kick it up, a shot of borbon or Bailey's Irish cream. Pour into mugs top with whipped cream, shaved chocolate and a pinch of Fleur de Sel de Guerande Sea Salt. Typically I make a double batch and put whatever is leftover into pitcher, it thickens up considerable and tastes even better the next day. 

Then sit down, relax and enjoy!

This recipe is easy and delicious, I hope you try it.


Note: I used Valrhona Araguani Dark Chocolate Bar 72% because it is easy to find but use whatever chocolate that you like. And I use Fleur de Sel de Guerande Sea Salt  because it is a brand recommended by David Leibovitz one of my favorite cookbook/bloggers/chefs.



Thursday, February 16, 2017

Hot Chocolate and More


Hot chocolate is one of my favorite things to drink and smell. Recently I discovered a few chocolate/cocoa scented items that I thought were interesting. I have had many chocolate sensed candles, and soaps but never perfume. I would be curious to see what chocolate perfume smells like. Although I am not sure that the one in the left corner is in my budget just now.








Monday, February 13, 2017

Chocolate Cake with Fudge Filling and Hershey's Chocolate Frosting for Valentines Day






Valentine's day and chocolate go hand in hand and I cannot think of a more special treat than one that you bake or make yourself. This scrumptious, moist, fudgy cake is perfect filled with fudge or a berry filling, and then frosted in my all time favorite Hershey's frosting. Of course you can frost with it buttercream as well, or any of your favorites frosting's. 











Cake
Recipe from Rumbly in my Tumble

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

1 cup buttermilk 

1/2 cup melted butter,

1 tablespoon vanilla extract

1 cup of hot coffee







Directions

Preheat the oven to 350°. Grease and flour your 2 9" cake pans, or grease and line with parchment paper circles. 

In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined. Remove the bowl from the mixer and stir the hot coffee into the batter by hand.  The batter will be runny.  It’s supposed to be.
Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it.  For my 3 layers in 7 inch pans, that was about 15 minutes.  For 9 inch pans, that should be anywhere from 20-30 minutes.  Start checking around 15 minutes.
When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack. If you used parchment on the bottom you can remove it. Let cakes cool completely before frosting. 

Assemble with fudge frosting in between layers and then frost with Hershey's Perfectly Chocolate Frosting. 





Fudge Filling/Frosting

1 cup of sugar
1/3 cup milk
5 tablespoons butter

Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil. Remove from heat and add the chocolate chips. With a wire which mix until creamy and cooled. 



Hershey's Perfectly Chocolate Frosting

Ingredients:

1 stick
butter, melted
2/3 cup of Hershey's cocoa powder
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk or use electric hand held mixer to blend in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost the top and sides of the cake.  Garnish with 
Brach's cherry Hearts or your choice of candy if desired. 




I hope you try this cake or one of my 25 Favorite Chocolate Desserts for your Valentine or just for yourself!

Have a great day!



Wednesday, February 8, 2017

Dulce de Leche Hot Chocolate





The winds of winter are still blowing here in the South. Not that I mind as it is just the beginning of February and we have a long way to go until Spring. I love hot chocolate and am always looking for a new recipe. Last month I noticed a few recipes in Southern Living magazine that I thought I might try this scrumptious Dulce de Leche hot chocolate is one of them, it is easy and so delicious. You should make a cup or two over you long winter weekends.





Dulce de Leche Hot Chocolate
Recipe from Southern Living 

Ingredients

4 cups 1/2 & 1/2
1/2 cup canned or jared Dulce de Leche
8 oz. dark chocolate chopped
1/3 cup Drambuie optional
1/4 teaspoon kosher salt
1 cup heavy whipping cream

Directions
Whisk together 4 cups of half and half and 1/2 cup canned or jared dulce de leche in a medium saucepan. Simmer over medium, stirring constantly until heated through, about 10 minutes. Remove from heat and whisk in 8 ounces of chopped dark chocolate, (optional 1/3 cup of Drambuie), 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt until the mixture is smooth. Next, beat 1 cup of cold heavy cream in a cold bowl with an electric mixer on high until stiff peaks form, about 1 minute. Pour hot chocolate mixture into 4 serving cups. Top each with whipped cream, a drizzle of dulche de leche and shaved or chopped chocolate.

Serve and enjoy.

Savvy Southern Stlye



Wednesday, February 1, 2017

Bailey's Chocolate Caramel Brownie Terrine


I love brownies, bread pudding and Bailey's Irish Cream. Combine these three tasty ingredients and you have what just might be the perfect dessert.






The recipe is easy to make, but you do need a little time because the brownies have to dry overnight. You simply whip up a batch of brownies, cut them into pieces to dry, like a brownie crouton, and then make the custard and bake. 





Bailey's Chocolate Caramel Brownie Terrine
Recipe Adapted from Holiday Baking by Sara Perry

Brownies

11/3 cup cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/2 teaspoon salt
5 eggs at room temperature
1 teaspoon vanilla extract
11/2 cups, plus 3 tablespoons unsalted butter at room temperature
13/4 cup granulated sugar

Preheat the oven to 350. Prepare a 9 x 13" baking pan by lining with foil or parchment paper and then spray lightly with cooking spray. Set aside.

Sift together the flour, cocoa, baking powder and salt in a medium bowl, then lightly whisk together. In a small bowl combine the eggs and vanilla, do not mix.

In a stand mixer fitted with a paddle attachment, add the butter and beat on low speed until creamy for 30 seconds. Turn mixer to medium speed and add the sugar, beat until light and fluffy. On low speed add the flour mixture in three additions, alternating with the egg mixture in 2 additions, until well blended. Scrape the sides and bottom of the bowl as necessary. Pour the batter into the prepared pan. Bake 30 minutes, until a toothpick inserted into the center comes out clean. Transfer to wire rack to cool. Then cut brownies into 1 inch cubes and let dry at room temperature for 6 to 8 hours.

Custard

1/4 cup milk
1/2 cup Bailey's Irish Cream
1 cup heavy whipping cream
1/4 cup PLUS 2 Tablespoons of granulated sugar
8 ounces high quality bittersweet chocolate broken into pieces
4 eggs at room temperature
1 tablespoon pure vanilla
6-10 dark chocolate covers caramels chopped into pieces

Preheat oven to 325, butter a 2 quart pate or terrine mold, bread pan, soufflé dish or whatever container that you like. Prepare a water bath by placing a terry-cloth towel into a roasting pan then place the terrine pan on top. This method prevents your pan from sliding and overcoming.  Set this aside. 

In a saucepan over medium heat bring the milk, cream, Baileys and sugar just to a simmer. Place the chocolate into a medium bowl. Pour the hot simmering cream mixture over the chocolate then let stand for 3-4 minutes. Whisk until smooth. 

In a small bowl whisk together the eggs, and vanilla then slowly mix this into the chocolate mixture. 

To assemble, tightly arrange the brownie cubes and the chopped caramels in the prepared pan, leave some room at the top for the custard. Pour the custard over the brownies and let stand. Then using a large spoon press the brownies down into the pan to be sure they are well saturated. Add more custard then let sit and repeat the process. You want the custard above the brownies. 

Place the prepared pan(water-bath) on the middle-shelf. Then pour hot water into the roasting pan, be careful not to get any into the terrine, until the water is half way up the sides of the terrine pan. Bake until an instant read thermometer reads 170 F, about 90 minutes. Be sure to check after 60 minutes of cooking time, the check intermittently. After terrine is finished, remove from oven to cool. Then refrigerate until well chilled. 

To remove terrine from pan, set into a baking pan filled with warm water for a few minutes then invert onto a cutting board or your serving plate. Let terrine come to room temperature before cutting. Serve with whipping cream, berries, caramel or whatever garnish you would like. 

I like to garnish my terrine with Baileys whipped cream and some chocolate shavings. For this one I cut up pieces of caramel and dotted the top as well.






Enjoy!


Linking to :
A Stroll Thru Life
Savvy Southern Style

Monday, January 23, 2017

Classic Fudge Brownies






While perusing one of my favorite cookbooks Simply Sensational Cookies by Nancy Baggett I came across a "classic" brownie recipe that looked easy, fudgy and delicious, my three criteria for the perfect brownie.





Classic Fudge Brownies


10 Tablespoons unsalted butter, cut into chunks
3 ounces unsweetened chocolate, chopped
11/2 cups granulated sugar
1/4 good quality cocoa powder, I use Valrhona Cocoa Powdersifted after measuring if lumpy
1/2 tsp salt
3 large eggs room temperature
2 Tablespoons water
3/4 cup all purpose flour

Preheat oven to 350 and position the rack in the center of the oven. Line an 8 inch baking pan with aluminum foil and spray with cooking spray.

In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together, stir at 30 second intervals, until the mixture is just melted.  Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.

Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth. Then add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended. Add the flour and stir until the batter is shiny. Pour into prepared pan and smooth the top.

Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little mouse and gooey.

Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut. Enjoy






These brownies are perfect! Moist, fudgy, chocolaty and fabulous. I think they would make a great addition to a party platter for the Superbowl.





Linking to:
A Stroll Thru Life