This recipe is from Betty Crocker's Cooking Basics. It's really easy and possibly my absolute favourite brownies because they're perfectly moist and chocolate-y.
ingredients
shortening or butter and flour to prepare the pan
1 1/2 C sugar
3/4 C all-purpose flour
3/4 C melted butter
1/2 C baking cocoa
1 1/2 t vanilla
1/4 t salt
3 eggs
chopped walnuts (optional)
method
Heat the oven to 350F/180C/160C forced air. Grease the bottom and sides of a 9" round pan or 8" square pan. Sprinkle a small amount of flour over the greased surface, shake the pan to distribute the flour evenly, then turn the pan upside down and tap the bottom to remove the excess flour.
Mix the sugar, flour, butter, cocoa, vanilla, salt and eggs (and walnuts, if using) in a medium bowl with a spoon or wire whisk. Pour into the greased and floured pan.
Bake 40-45 minutes or until the top appears dry.
Cool the cake 10 minutes, then remove it from the pan and place on a wire cooling rack. Or you can leave the cake in the pan.
2.5.12
15.3.12
White Chicken Chili
I haven't made this recipe for a while. But I made it for dinner tonight with a few modifications. Kepler had thirds and Jayna had seconds and told me I was the best cook in the world. :) I think I'll be making this again soon!
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) can chopped green chilis
2 1/2 tablespoons ground cumin
2 1/2 tablespoons dried oregano
3 teaspoons cilantro
1/2 teaspoon ground cayenne pepper (optional)
1 carton chicken broth (900 mL)
3 cups chopped cooked chicken breast OR 1 whole rotisserie chicken, chopped
3 (15 ounce) cans white beans (I usually use 1 chick pea, 1 navy, 1 white kidney)
2 cans corn
1/2 tablespoon white sugar
1 small carton cream OR 1/2 cup milk
shredded Monterey Jack cheese
sour cream
White Chicken Chili
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) can chopped green chilis
2 1/2 tablespoons ground cumin
2 1/2 tablespoons dried oregano
3 teaspoons cilantro
1/2 teaspoon ground cayenne pepper (optional)
1 carton chicken broth (900 mL)
3 cups chopped cooked chicken breast OR 1 whole rotisserie chicken, chopped
3 (15 ounce) cans white beans (I usually use 1 chick pea, 1 navy, 1 white kidney)
2 cans corn
1/2 tablespoon white sugar
1 small carton cream OR 1/2 cup milk
shredded Monterey Jack cheese
sour cream
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chilis, cumin, oregano, cilantro and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken, corn, white beans and sugar. Simmer 15 minutes, stirring occasionally.
- Add in the cream and simmer 5 more minutes.
- Remove the mixture from heat. Top with cheese and sour cream.
19.2.12
Queen of Sheba's Cake
This is one of my all-time favourite cakes. It's so rich and chocolaty and not too sweet. We used to have it for dessert every time it was someone's birthday at IVP.
ingredients
100g (3.5oz) plain dark chocolate
60g (1/4C) butter
2 T water
125g (1/2C + 2T) sugar
50g (1/2C) ground almonds
2 T rice flour
3 egg yolks
3 egg whites
pinch of salt
pinch of cream of tartar
cocoa powder and/or icing sugar to garnish
whipped cream
method
Butter and line a 22cm springform cake tin. Preheat the oven to 180C (160C forced air).
Chop the chocolate. Melt it in the top of a warm double-boiler. Stir.
Add the butter and water. Keep.
Mix the sugar, ground almonds and rice flour in a bowl. Add the chocolate to the dry ingredients and mix. Add the egg yolks and mix.
Whisk the egg whites, salt and cream of tartar together until stiff. Fold into the chocolate mixture.
Pour the batter into the prepared tin and bake on the first rung from the bottom of the oven for 25-30 minutes. Allow to cool in the tin for 5 minutes before turning it out onto a cooling rack.
Once cooled, sift cocoa powder onto the top of the cake. For a less chocolaty finish, sift icing sugar on top. Once, for Valentine's Day, I sifted cocoa powder on top, then icing sugar in the shape of a heart using a cutout piece of paper. It was really cute. Serve with freshly whipped cream.
ingredients
100g (3.5oz) plain dark chocolate
60g (1/4C) butter
2 T water
125g (1/2C + 2T) sugar
50g (1/2C) ground almonds
2 T rice flour
3 egg yolks
3 egg whites
pinch of salt
pinch of cream of tartar
cocoa powder and/or icing sugar to garnish
whipped cream
method
Butter and line a 22cm springform cake tin. Preheat the oven to 180C (160C forced air).
Chop the chocolate. Melt it in the top of a warm double-boiler. Stir.
Add the butter and water. Keep.
Mix the sugar, ground almonds and rice flour in a bowl. Add the chocolate to the dry ingredients and mix. Add the egg yolks and mix.
Whisk the egg whites, salt and cream of tartar together until stiff. Fold into the chocolate mixture.
Pour the batter into the prepared tin and bake on the first rung from the bottom of the oven for 25-30 minutes. Allow to cool in the tin for 5 minutes before turning it out onto a cooling rack.
Once cooled, sift cocoa powder onto the top of the cake. For a less chocolaty finish, sift icing sugar on top. Once, for Valentine's Day, I sifted cocoa powder on top, then icing sugar in the shape of a heart using a cutout piece of paper. It was really cute. Serve with freshly whipped cream.
15.1.12
Cream Cheese Frosting
Here are two recipes from really good baking blogs. I used the first one for Zara's first birthday cake and it was delicious. I think the second one would be good too.
http://bestcupcakerecipes.blogspot.com/search/label/frosting%20recipes
http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html
http://bestcupcakerecipes.blogspot.com/search/label/frosting%20recipes
http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html
Fluffy Vanilla Buttercream Frosting
I got this recipe from a friend who used to be a chef at Martha Stewart and who now develops recipes at Good Housekeeping. It's easy, versatile and very forgiving. It keeps in the fridge for a long time and can be frozen as well. If you need it to be stiffer, just add more sugar.
Makes about 5 cups.
You can substitute other flavourings for the vanilla, like almond. For coloured frosting, stir in food colouring drop by drop until desired colour is achieved. You can also use coloured paste, one dot at a time. If you don't colour it, the frosting is a light creamy colour.
ingredients
2 C unsalted butter, softened (do not let it get too soft or melt)
6 C confectioners' sugar
1/2 t vanilla extract
dash of salt
method
Put butter in a bowl of an electric mixer or mixing bowl. Beat with paddle attachment or hand blender on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium high; beat until smooth, about 1 minute more.
Makes about 5 cups.
You can substitute other flavourings for the vanilla, like almond. For coloured frosting, stir in food colouring drop by drop until desired colour is achieved. You can also use coloured paste, one dot at a time. If you don't colour it, the frosting is a light creamy colour.
ingredients
2 C unsalted butter, softened (do not let it get too soft or melt)
6 C confectioners' sugar
1/2 t vanilla extract
dash of salt
method
Put butter in a bowl of an electric mixer or mixing bowl. Beat with paddle attachment or hand blender on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium high; beat until smooth, about 1 minute more.
Ganache Glaze
The longer the ganache sits undisturbed, the thicker it gets. Let it sit just long enough to remain easy to pour but not runny.
ingredients
1 lb bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring the cream just to a boil over medium-high heat; pour directly over the chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir in the chocolate and cream until combined. Allow to sit at room temperature until it is the consistency of corn syrup, about 15 minutes. Use immediately.
ingredients
1 lb bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring the cream just to a boil over medium-high heat; pour directly over the chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir in the chocolate and cream until combined. Allow to sit at room temperature until it is the consistency of corn syrup, about 15 minutes. Use immediately.
Whipped Ganache
Makes 1 quart.
Ganache will not whip properly unless it is cold.
ingredients
1 pound bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring cream just to a boil over medium-high heat; pour over chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir the chocolate and cream until combined.
Transfer the ganache to the refrigerator to chill; stir every 5 minutes until the mixture is cool to the touch, about 30 minutes (watching carefully and stirring so that it remains a uniform temperature). Remove the bowl from the refrigerator; whip the ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in colour. Do not overwhip, or the mixture will become grainy. The ganache will keep thickening after you stop whisking. Use immediately.
Ganache will not whip properly unless it is cold.
ingredients
1 pound bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring cream just to a boil over medium-high heat; pour over chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir the chocolate and cream until combined.
Transfer the ganache to the refrigerator to chill; stir every 5 minutes until the mixture is cool to the touch, about 30 minutes (watching carefully and stirring so that it remains a uniform temperature). Remove the bowl from the refrigerator; whip the ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in colour. Do not overwhip, or the mixture will become grainy. The ganache will keep thickening after you stop whisking. Use immediately.
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