Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
I am a huge fan of the blondie style of cookie bar. They are right up there with brownies in my estimation! Both have the moreish chewy texture that we all love, but blondies have a really delicious caramel/toffee flavor!
It is the brown sugar in blondies that give them that lovely chewy texture and caramel flavor, whereas in brownies, the flavor comes from the addition of melted chocolate or cocoa powder.
If you are a fan of coconut, then you will fall in love with these delicious bars. The coconut inside the blondie stays all lovely and chewy, almost macaroon-like.
The coconut which is sprinkled on top gets all nutty and toasty! A most wonderful combination of textures and flavors!
I adapted this Blondie recipe from one that I got in an e-mail the other day from Barefoot in the Kitchen. The original recipe made a 9 by 13-inch pan. My version makes an 8-inch square version.
If you are wanting the larger recipe, do check out Mary's page for the full list of ingredients. If you are like me and are a small family, this recipe is more than ample!
WHAT YOU NEED TO MAKE COCONUT COOKIE BARS (SMALL BATCH)
Simple baking ingredients. These bars use things that we all have in our kitchens most of the time anyways!
- 1/2 cup (115g) butter, melted
- 1 cup (150g) soft light brown sugar
- 1 large free range egg
- 1/2 TBS vanilla
- 1 cup (140g) plain all purpose flour
- pinch salt
- 1 1/4 cups (95g) shredded sweetened coconut, divided
- scant cup (170g) dark, bittersweet, or semi-sweet chocolate chips
I just use regular salted butter and actually Mary didn't specify one way or another. There is also only a pinch of salt in the recipe. You do need a little bit as the salt helps to enhance the caramel like sweetness of the blondie.
You can use dark, bittersweet or semisweet chocolate chips. I like to buy the best chocolate chips that I can afford. Usually I buy the Kirkland brand. I just think they are really good chocolate chips.
Shredded coconut is long strands of grated coconut. They are still a bit dry, but not as dry as desiccated coconut. I suppose you could use sweetened desiccated coconut for this if that is all you can find, but I really recommend you using coconut with longer strands.
In the UK you can get shredded coconut on Amazon. I found several different kinds. You can also find it at Morrisons.
HOW TO MAKE YOUR OWN SWEETENED SHREDDED COCONUT
If you can't find sweetened shredded coconut you can absolutely use the unsweetened with a few additions. Unsweetened coconut is too dry for most sweet baked goods and its not sweet enough. Adding more sugar and honey to the recipe without actually sweetening the coconut itself just does not work.
For one cup (75g) of coconut, measure 4 TBS of water and 4 tsp of sugar into a small saucepan. Bring to the boil, stirring until the sugar has completely dissolved. Remove from the heat and stir in the coconut. Leave to stand until the sugar syrup has been completely absorbed.
Presto! Once totally cold you have sweetened shredded coconut that you can use in any baking recipe requiring this specific ingredient!
HOW TO MAKE COCONUT COOKIE BARS (SMALL BATCH)
These are one of the easiest cookie bars to make. Everything just gets stirred together and spread in a baking tin! It is important to use the right size tin for perfect results.
Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking tin and line with baking paper, leaving enough of an over-hang to lift the squares out with when cold.
Combine the melted butter and brown sugar in a bowl, beating well together. Beat in the egg and vanilla. Stir in the salt.
Add the flour slowly until all mixed in. Stir in 1 cup (75g) of the coconut and the chocolate chips.
Spread the dough into the prepared baking tin evenly, leveling it off. Sprinkle the remaining coconut over top.
Bake in the preheated oven for 30 minutes, (mine took an extra 5 minutes) or until the bars are golden brown around the edges and set in the center. Leave to cool in the tin before lifting out and cutting into bars.
These coconut cookie bars were incredibly moreish and delicious. Nice and chewy. A bit sweet, but that's why they go so well with milk!
They also freeze beautifully. I wrap each bar individually and then pop them into an airtight zip lock baggie. That way I can take one out whenever I am wanting a little bit of a treat!
Looking for more small batch baking recipes? Why not check out these!
SMALL BATCH CHOCOLATE CHIP BARS - Your favorite cookie in a bar. I bake these in a loaf tin lined with baking paper to remove the finished bars with ease. I cut them into triangles for interest, but they can also be cut into fingers. Crisp, buttery and deliciously loaded with chocolate chips!
SMALL BATCH BAKEWELL BLONDIES - These are my all time favorite cookie bars. With a brown sugar blondie base, studded with white chocolate chips and almond flavors, they are topped with sweet raspberry jam, flaked toasted almonds and a sweet almond glaze. Irresistible!
Yield: 8
Coconut Cookie Bars (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Semi-sweet chocolate and toast coconut stuffed inside a chewy moreish blondie. These are fabulous with an ice cold glass of milk.
Ingredients
- 1/2 cup (115g) butter, melted
- 1 cup (150g) soft light brown sugar
- 1 large free range egg
- 1/2 TBS vanilla
- 1 cup (140g) plain all purpose flour
- pinch salt
- 1 1/4 cups (95g) shredded sweetened coconut, divided
- scant cup (170g) dark, bittersweet, or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking tin and line with baking paper, leaving enough of an over-hang to lift the squares out with when cold.
- Combine the melted butter and brown sugar in a bowl, beating well together. Beat in the egg and vanilla. Stir in the salt.
- Add the flour slowly until all mixed in. Stir in 1 cup (75g) of the coconut and the chocolate chips.
- Spread the dough into the prepared baking tin evenly, leveling it off. Sprinkle the remaining coconut over top.
- Bake in the preheated oven for 30 minutes, (mine took an extra 5 minutes) or until the bars are golden brown around the edges and set in the center. Leave to cool in the tin before lifting out and cutting into bars.
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I am happy to announce that I have finished my latest cookbooklet entitled Just Desserts! I think this is my best one yet. It is certainly one of my largest ones with a total of 42 pages filled to overflowing with lovely dessert recipes, and handy hints and tips from my kitchen to yours.
It's broken down into no less than EIGHT delicious chapters, including . . . "It's only Fruit" . . . (Hot Buttered Cherries, and Stuffed Figs plus more) . . . "Indulgently Creamy" . . . (Chilled Rose Souffle's, Rhubarb Fool and more) . . . "Trifles" . . . ( three very different versions) . . . "Let Them Eat Cake" . . . (Sour Cherry Cake, Pineapple and Macadamia Cake, to name just two) . . . "Pies, Tarts and Crumbles" . . . (Bramble Pie, Plum and Almond Crumble plus more) . . . "Meringues and Clafoutis" . . . (Strawberry Meringue Cake, Chocolate Vacherin, Blackberry Clafoutis and yes, more) . . . "Cookies, Brownies and Bars" . . . (Spicy Aztec Brownies anyone?) . . . "Bits and Bites" . . . (all those finishing recipes for sauces, pastry, curd, etc.) All in all, there are FORTY THREE delicious recipes that are some of my family favourites and are destined to become yours.
Interspersed amongst the recipes are little snippets of art, hints and tips and delightful quotes. Have you always wondered what the secrets are to baking really good cakes? Wonder no more. All of my secrets to success are right here, and it's available to you now for the same low price as all of my others at only £5.
This will be delivered to your e-mail as a downloadable PDF file, ready to print or store on your computer as you desire within 24 hours of your payment clearing. If ordering please make sure you have the latest version of Adobe Reader enabled, and that my e-mail address is in your safe folder! Also as the file is rather large make sure you have enough room to receive it!
Also at this time I would like to offer you the option of buying four out of my cookbooklet collection for the low price of £15. You can choose any four titles you wish. Just be sure to message me on the payment invoice which four you want to purchase! This is a real bargain, giving you one title for free!
Available Titles include . . .
A Very Royal Tea Party
The Great British Picnic
Christmas in the English Kitchen
Recipes to Keep
Spring Into Summer
Any four titles including the latest one for the low price of £15. Please note that all booklets come with my same no quibble refund guarantee if you are not satisfied with your purchase.
Thanks so much for looking and have a super day!
The recipe I have to share with you today creates something almost too dangerous to have in the house . . .
Seriously . . . tis a good thing this is the season of giving . . .
Imagine a chewy, fudgy, buttery blonde brownie . . .
stogged to overflowing with scrummy little bits of rich, sweet white chocolate . . .
and crunchily addictive hunks of macadamia nuts . . .
Now . . . top it with a gooey, sticky caramel toffee topping.
See???? I have created a monster . . .
but what a scrumdiddlyumptious way to go!
*White Chocolate and Macadamia Nut Blondies*
Makes one 8 inch square pan, or 16 bars
Printable Recipe
Squidgy blonde brownies stogged full of white chocolate, macadamia nuts and glazed with caramel!
4 ounces softened unsalted butter (1/2 cup)
9 ounces soft light brown sugar (1 1/4 cups packed)
1 tsp vanilla extract
2 large free range eggs
5 ounces plain flour (1 cup)
3 1/2 ounces coarsely chopped macadamia nuts (3/4 cup)
3 to 4 ounces white chocolate, chop coarsely
250g soft toffees (about 1/2 cup packed)
2 fluid ounces water (1/4 cup)
Preheat oven to 180*C/350*F/ gas mark 5. Line an 8 inch square pan with parchment paper leaving an overhand to ease in lifting the bars out when done. Butter the pan and the paper lightly.
Cream together the butter and brown sugar until light and fluffy. Beat iin the vanilla and eggs, one at a time. Stir in the flour, making sure it is completely incorporated. Fold iin the nuts and chocolate. Spread into the prepared pan. Bake in the heated oven for 35 to 40 minutes. Remove from the oven and allow to cool on a wire rack.
Place the toffees in a small saucepan, along with the water. Cook and stir over medium low heat, stirring constantly until the toffees are melted and the mixture is smooth. Using a fork, drizzle the hot caramel glaze over top of the brownies. Allow to cool completely before cutting into squares.
Morrisons has come up with a new and scrumptious range to their Market Street Cake Shop! From extra chocolatey Brownies to Fresh Cream Strawberry Sundaes, there is sure to be something to please anyone's sweet tooth.
The new and improved range includes Cherry and Raspberry Tarts, Chunky All Butter Shortbreads, Loaded Raspberry and Cream Cake and many more to choose from!
In all over 65 new and improved scrumptious cakes!
I was recently given an assortment to taste including . . .
Fresh Cream Strawberry and Custard Tarts. The Toddster does love a good Custard Tart, and with the addition of strawberries and sweet whipped cream, what's not to like?
Lemon and Raspberry Sponge Tarts . . . tarts filled with raspberry jam topped with a sponge cake filling, along with the addition of lemon curd, whipped cream and white chocolate curls on top. Lemon is my only weakness and these look fabulous. Lemon and jam, and cake in a tart and topped with whipped cream. Scrummy yummy!
The piece de resistance . . . a delicious looking Loaded Raspberry and Cream Cake . . . Raspberry blondie sponge puts a tasty twist on the classic cream cake! It’s baked and hand-finished in store for that deliciously fresh taste. Also available in chocolate caramel brownie.
Mmmm . . . decadent.
There is also a packet of Double Chocolate Brownies, but they'll hold so we're indulging ourselves in them tomorrow.
Whether you’re looking to impress party guests or fancy a nibble to accompany your cuppa, why not head on over to Morrisons cake counter for a tasty treat. Go on spoil yourself. Expert approved, most of these cakes have been in-store baked and hand finished. Just look out for the stamps to find out each one.
And while we are talking sweets . . .
They also have a broad line of retro sweets for you to indulge your sweet tooth in as well . . .
With White or Banoffee Chocolate Eclairs, Giant Strawberries, Fruit Pop Favourites, Jelly Dominoes, Fizzy Pops, Flying Saucers and a really cute assortment of mini jelly characters (Orange Bunnies, Apple Cubs, Black Pups, and a mixed Groovy Gang) to choose from you are really spoilt for choice!
I confess I had never seen a Flying Saucer before and I just had to try one. Interesting. Colorful Sherbet filled Wafer discs. Quite good actually. I liked them! And only 66 calories for a18g pack!
These goodies are all available in 343 Morrisons stores nationwide, excluding M Local stores.
Now if I could only teach the Toddster to carry things home from the grocery store without crushing them. Oh well . . . he's pretty good at lots of other things! I cannot complain about a few crushed cakes!
Chocolate cake is not something you will see in my house very often. I just adore chocolate myself, but Todd is not fond of it at all. He likes chocolate bars and chocolate candy, but he absolutely abhors chocolate cakes, cookies and brownies.
I know!!! Hard to imagine eh? I, on the other hand, love chocolate cakes, brownies, cookies, puddings, candies, bars . . . probably too much if I want to be truthful, so it's not something that I have in the house very often . . . as I just can't trust myself not to over do it.
On New Years day we were having people over for dinner so I made a lemon tart and then this fabulous chocolate cake. (Todd doesn't like lemon anything either, so he was out of luck! He didn't really mind because he loves Christmas Cake and there was still lots of that about!)
I just love this cake. It's moist and deliciously chocolatey. The icing and cake alone are just wonderful, but when you serve it with the addition of some mini marshmallows and this delicious chocolate sauce . . . well, this takes it to fabulous!
It is the combination of several of my favourite recipes, all rolled into one.
Well, if you're in for a penny, you're in for a pound, right? (I have tried to give the measurements in North American measurements as well, as closely as I can)
*Chocolate Cola Cake*
serves 8
A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.
For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract
For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink
For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)
To serve: Mini marshmallows
Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.
Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla.
Mix gently but thoroughly. Pour into the prepared pan.
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.
Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.
To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.
Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.
I am really behind on my cookery book reviews and I thought I would get the first one in today. I received this book back in February, We Love Kale, over 100 Delicious & Healthy Hand-Picked Recipes. This book is really different in that it was written by food bloggers, some of whom I know personally and who are my friends. Lucky them to get to participate in such a wonderful opportunity as co-authoring a cookerybook! I guess you can add the title of cookery book author to their cv's!
It is no secret that I have a chocolate cake hating husband. He hates chocolate flavoured anything . . . well except for candy bars. Those he doesn't seem to mind.
As a result of this . . . I only ever very rarely bake anything chocolate.
I am always trying to watch what I eat, and the danger of having a chocolate creation in the house, with me being the only one who will be eating it is just too horrific to imagine!
Occasionally though, I succumb to desire and just have to bake a chocolate cake or brownies for myself. A girl just has to do what a girl has to do!
This is one of my favourites.
Dense and fudgy with a fabulously scrummy frosting.
Thank goodness for friends who happily accept the leftovers. And my husband???
Well . . . he had to make do with leftover Bun and Butter Pudding. He didn't seem to mind too overly much . . . poor dear
.
*Chocolate Fudge Cake*
Makes one 7 inch double layer cake
A rich fudgy cake, perfect for celebrations or just when you feel rather like indulging yourself.
3 ounces dark chocolate
2 TBS cocoa powder (not chocolate drink mix)
6 ounces of butter, softened (3/4 cup)
1 tsp vanilla extract
6 ounces soft light brown sugar
(3/4 cup packed)
3 large free range eggs, separated
6 ounces self raising flour (1 1/2 cups)
For the Frosting:
8 ounces plain chocolate
8 TBS double cream
8 ounces icing sugar, sifted (2 cups)
2 to 3 TBS recently boiled water
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and base line two 7 inch round sandwich tins. Set aside.
Place the chocolate, cocoa powder, butter and vanilla in a bowl. Place over a pan of simmering water. Heat and stir to melt. Whisk together until smooth. Allow to cool slightly.
Cream together the sugar and egg yolks until light and creamy. Fold in the chocolate mixture first and then carefully fold in the flour.
Beat the egg whites until they form soft peaks. Fold one tablespoon into the cake mixture to loosen and then fold in the remainder until the mixture is smooth and no white streaks remain.
Divide the mixture evenly between the two tins. Smooth over and then make a small hollow in the centre of each.
Bake for 30 to 35 minutes until risen and the tops spring back when lightly touched.
Remove from the oven. Leave in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Place the chocolate and the cream into a bowl, again over a pan of simmering water. Heat and whisk until the chocolate has melted into the cream and the mixture is smooth.
Remove from the heat and then gradually beat in the sifted icing sugar, adding hot water as required if the mixture becomes too stiff. You want a mixture with a spreadable consistency.
Use a third of the frosting to sandwich the layers together and then use the remainder to frost the sides and top. Cut into wedges to serve.
Alternately you may bake the cake in one layer in a deep 7 inch tin. It will take 10 to 15 minutes longer to bake so adjust your times accordingly. In this cake just pile all the frosting on the top and sides.
I looooooove to bake!! (No surprise there!) And if there's anything I like more than baking it's watching a program on the telly about baking. I'm very excited to let you know that on the 5th of March, 2012 on Channel 4 at 12:05 pm the second Series of "Baking Mad with Eric Lanlard" begins!
This new series runs for four weeks, every week day and sees Eric . . . the guru of all things sweet, beautiful and baked . . . at home in his own kitchen creating quick baking recipes along side of his signature glamorous desserts. I think the new series will easily appeal to bakers of every kind from the novice to the expert.
Each episode is 30 minutes in length and will also feature three members of the public who will come to his cooker school, Cake Boy, to demonstrate their baking skills and take part in a "Bake Off!" (I cannot imagine the pressure they must be under!) It promises to be a beautifully produced series which balances inspiration with information, engaging the viewer to try new things to add to their baking repertoire.
This show is sponsored by Bakingmad.com, a wonderful online baking community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice on everything to do with baking!
I was asked ahead of time to take part in a special challenge. I was given the choice of one of the full collection of recipes that Eric will be making in the 20 episodes to bake at home myself! I did not need to think twice about accepting the challenge. I already own Eric's first book and know first hand how scrummy his recipes are.
I chose to bake the Peanut Butter Blondies recipe, which I baked today and boy oh boy, are they ever moreishly scrummy indeed! Just imagine it . . .
Moist blonde brownies . . . flavoured with chunky peanut butter . . . stogged full of white chocolate bits and toasted walnuts (my idea to toast them, coz well . . . toasted nuts just taste better in my opinion!) . . . and topped with more white chocolate bits, some more toasted walnuts and a drizzle of dark chocolate!
A delicious concoction that smells absolutely fabulous when baking . . . and is oh-so-difficult to resist sinking your teeth into once they come out of the oven . . . but do be patient . . . you will want to wait until you have dressed them with all of the extras!
I dare say I wouldn't have to ask one of you twice if you'd like one would I??? I thought not!!!
*Peanut Butter Blondies*
Makes 12
Printable Recipe
Adapted from a recipe from Baking Mad with Eric Lanlard.
100g unsalted butter, softened, plus extra for greasing the tray (7 TBS)
150g crunchy peanut butter (3/4 cup plus 1 TBS)
1 tsp vanilla extract
175g golden caster sugar (15 tBS)
1 free range egg
75g white chocolate, plus extra to decorate (1/2 cup chopped)
75g toasted walnut halves, chopped plus extra to decorate (2/3 cup)
125g plain flour (1 1/4 cup)
1 tsp baking powder
dark chocolate melted, to decorate
white chocolate chips to decorate
Preheat the oven to 170*C/ 325*F/ gas mark 3. Butter an 8 inch square tin with butter and line the base with baking paper.
Cream together the butter and peanut butter until creamy, using an electric hand whisk at medium speed. Beat in the vanilla, sugar and egg until light and fluffy. Chop the white chocolate and stir into the mixture along with the chopped walnuts.
Sift the flour and baking powder into the bowl and fold in using a large metal spoon. Spoon the mixture into the prepared baking tin, smoothing over the top.
Bake in the middle of the preheated oven for 35 to 40 minutes, until it has a nice golden crust but is still fudgy in the middle.
Allow to cool in the tin. Decorate with white chocolate chunks and walnut pieces and drizzle over some dark chococolate. Cut into squares to serve. Store in an airtight container.
If this fab recipe is any indication of the quality of baking which will be showcased during the airing of this series, I, for one, will be following along with great anticipation each week day for the duration of the series!
Here's a teaser! Some of the recipes that will be presented during this series are such delicious sounding concoctions as Blueberry Bakewell Tart and Key Lime Pie to name but two.
Don't forget to tune in on Monday, March the 5th at 12:05 PM on Channel 4 here in the UK. In the meantime why not check out Baking Mad.com.
You can also follow them on Facebook Twitter and YouTube.
Many thanks to Nancy and Baking Mad.com for affording me with this delicious opportunity!
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