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Showing posts sorted by relevance for query brownies. Sort by date Show all posts
I baked something today that my chocolate hating husband did not like at all. A gal sometimes just has to do what a gal has to do.
Sometimes you just have to feed your need for . . . chocolate. And as we all know women love chocolate. I am no exception, candy. . . cake, cookies, brownies . . . donuts. If its chocolate I am in!
Baked donuts though . . . so it's not a bad thing . . . baked Chocolate Donuts. These are made with buttermilk. You know how moist buttermilk makes things.
These Baked Chocolate Buttermilk Donuts are exactly that. Moist and chocolatey, dense even, without being the least bit heavy.
Ever since I was a child I have had favorite donuts. I love cake donuts. I like the yeasted ones as well, but I love cake donuts best of all and especially, chocolate cake donuts.
Chocolate cake donuts. Chocolate sour cream donuts . . . they were available at Tim Hortons back home. These are not them. But they are close.
Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.
I added chocolate spaghetti sprinkles . . . for show you know. I'm a showy kind of gal. I like things to look at least as good as they taste. We eat first with our eyes.
I love these chocolate spaghetti sprinkles. They are pretty without going over the top and add a touch of crunch to the outsides.
But you could leave the chocolate spaghetti off entirely. You could even choose a different kind of sprinkle altogether. I just think you should bake these donuts at your earliest convenience.
You WON'T be sorry. Ok, so your waistline may groan a teensie little bit.
If you are like me, I'm sure you'll be able to ignore it . . . SCRUMMO! These are quite simply fabulously tasty!
*Baked Chocolate Buttermilk Donuts*
Makes 12
Printable Recipe
One word . . . SCRUMMY!
100g plain flour (1 cup)
190g sugar (1 cup)
84g cocoa powder (3/4 cup)
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
a pinch freshly grated nutmeg
6 fluid ounces buttermilk (3/4 cup)
4 fluid ounces cold coffee (1/2 cup)
2 fluid ounces vegetable oil (1/4 cup)
1/2 tsp vanilla
1 large free range egg
To glaze:
130g icing sugar (1 cup) sifted
few drops vanilla extract
3 to 4 TBS buttermilk
Preheat the oven to 180*C/350*F/ gas mark 5. Spray two nonstick baked donut pans with nonstick spray. Set aside.
Whisk
together the flour, sugar, cocoa powder, soda, baking powder, sea salt,
cinnamon and nutmeg. Whisk together the buttermilk, coffee, oil,
vanilla and egg. Whisk these into the dry ingredients until
combined. Fill each donut pan hole 3/4 of the way full.
Bake
in the preheated oven for 20 to 25 minutes until they spring back when
lightly touched. Let sit in the pan for about 5 minutes before tipping
out onto a wire rack to cool completely.
Whisk together all of
the glaze ingredients until smooth. Dip the cooled donuts into the
glaze and set aside on a wire rack to allow the glaze to set.
Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I confess. I love chocolate and it doesn't matter what kind of chocolate it is. Dark, milk . . . in cakes and cookies . . . good candy bars, good chocolates . . . pies and puddings. The only kind I am not fond of is chocolate milk or chocolate ice cream. I'm not even really fussy on hot chocolate drinks. I don't know why that is. It is a mystery to me too.
The Toddster of course, he doesn't like chocolate in any form other than chocolate candies or hot chocolate. I know! It just ain't human, but I'm not complaining as that always means more brownies for me!!
Chocolate Baked goods are notoriously difficult to get a good photograph of. I don't know why that is. I apologize for a lack of tasty photos of these fabulously delicious muffins. No matter how I tried, they just did not want to come out right. Nevermind . . .
You will just have to take my word for it that they are tasty. Moist. Chocolaty. Stogged full of three kinds of chocolate. Hard to resist . . . and . . . mine, all . . . mine. I ain't complaining!
*Triple Chocolate Muffins*
Makes 8 extra large muffins, or 12 regular
I
have just one word for these . . . mmmmmmmmmmmmmmmm . . . Warm they are
divine. Cold they are bliss. Maybe a bit too much like dessert to be a
muffin, but why quibble. A rose by any other name and all that.
Whisk
together the flour, sugar, cocoa powder, baking powder, soda and salt
in a large bowl. Whisk together the buttermilk, egg and vanilla. Pour
this along with the melted chocolate/butter mixture over top of the dry
ingredients. Stir just to combine. Fold in all of the chocolates.
Divide the batter evenly amongst the muffin cups. They should be at
least 2/3 full.
There are some recipes that are just great. You can try to play around with them, or look for something better . . . but you always find yourself coming back to the original because you just can't get any better than that which was great to begin with.
That's what this recipe for peanut butter and chocolate sauce is like. Good, better, best. This is a solid recipe which works every time, always tastes delicious and is very versatile . . .
As a sauce for on top of fudge cakes, or brownies . . . ice cream, etc.
Heck . . . I've been known to just sit down and eat the sauce with nothing else, it's that good. Seriously. Solid, don't fool with it, basic . . . good. You can't do much better than that.
*Peanut Butter and Chocolate Sauce*
Makes about 2 cups
It's the same as my basic chocolate sauce recipe, except I have substituted peanut butter for the butter. No fooling. Good stuff for those who don't like peanut butter with their chocolate. I know . . . hard to believe, but . . . it does happen.
*Basic Chocolate Sauce*
Makes about 2 cupsOh, and if you wanted to cut down on the calories a bit you can use non fat evaporated milk, undiluted instead of the cream. Just saying is all. I like to use Lindt dark chocolate for this or Valhrona if I can get it.
I like to use pure vanilla for all of my baking. I happen to be one of those people who think it is worth the extra expense of using the real thing. There is just no comparison. Yes . . . I am a vanilla snob. That's why I was really pleased recently to receive some vanilla products from Taylor &Colledge! I received a lovely box containing some Vanilla Bean Dusting Sugar, Vanilla Bean Paste, Vanilla Beans, Pur Vanilla Bean Extract and their newest innovation a Vanilla Bean Grinder.
The revolutionary Vanilla Bean Grinder is
adjustable, supports either a coarse or fine grind, and contains approximately
three whole pure vanilla beans. It is perfect for adding a hint of the finest
Vanilla to savoury and sweet dishes, baked treats and drinks, and – like all of
the other products in the Taylor & Colledge range – is available now in
Waitrose (RSP: £5.99, 12g).
“Our innovative, Vanilla Bean Grinder is the first
home baking ingredient and Vanilla condiment of its kind,” says Taylor &
Colledge MD Sam Himstedt, a member of the family that owns Taylor &
Colledge.
We have been sourcing the finest Vanilla from
around the globe for more than 100 years and our new grinder is the latest in a
long line of Vanilla innovation that we have introduced to the world in that
time.
Amazingly for such a high quality range of
ingredients, we have always been able to ensure we are extremely competitive, while
at the same time remaining true to our long-held commitment to ethical
sourcing, fair trade and sustainable packaging.”
The new Taylor & Colledge Organic Vanilla
Bean Grinder joins Taylor & Colledge’s other fine vanilla products in
Waitrose, including its Vanilla Bean Paste (RSP: £4.19, 65g jar); Vanilla Bean Extract (RSP: £3.69, 100ml
bottle), Vanilla Bean Dusting Sugar (£2.99, 100g shaker); and Organic Vanilla
Bean Pods (£3.89, 10g tube).
You can look for more than a few treats in this coming week using this lovely line of Vanilla Products.
I think one of my absolute most favourite things is Gingerbread. Gingerbread cake. Gingerbread loaf. Gingerbread Cookies. Gingerbread Brownies . . . and NOW these scrumptious Gingerbread Rolls! Yes, Gingerbread rolls!
Did you know that this is National Chocolate Week? I didn't until yesterday and I can't think of a more delicious week to celebrate! As you know I LOVE CHOCOLATE, but the Toddster doesn't. Meh . . . what do men know about such things . . .
I have had a cookbook entitled "Bake Me I'm Yours . . . Chocolate" in my bookcase for a while now. It's a part of the Bake Me I'm Yours series put out by D&C publishing.
It's a cute little book, which contains over 25 beautiful Chocolate Creations. Written and put together by Tracey Mann, it consists of over 123 pages, and is fully illustrated with color photos throughout. It's not a large book in size, and would easily fit inside a handbag. Printed on quality paper and soft covered.
It's set up in convenient sections and includes all the basics you need to know about baking and decorating with chocolate as it's main theme.
Included are an extensive tool list so that you need never be in the dark as far as knowing what to use and when to use it. Basic techniques are covered such as tempering chocolate and using chocolate paste. Basic recipes are also included for things such as chocolate sponge cake, brownies, ganache, chocolate cupcakes, amongst others.
Each recipe and technique is beautifully photographed and illustrated.
You can learn now to make perfect chocolate curls . . .
Be able to create fantastic Celebratory Creations!
From beautiful and simple every day cupcakes . . .
To fabulously decorated Christmas Cakes!!
If Chocolate is your thing . . . and you like to decorate and create beautiful baked goods, then this is the book for you!
Right now you can purchase it at RUCrafts for the low price of £2.99 I don't know about you, but that is pretty affordable in my opinion, not much more than the price of a hot drink in a cafe and you'll have it with you for a whole lot longer too!
bake me I'm yours . . . Chocolate
by Tracey Mann
Published by D&C (David and Charles) publishing
ISBN - 13: 978-0-7153-3764-6
ISBN - 10: 0-7153-3764-5
UK £6.99
In honor of National Chocolate week I am offering the chance for two of you to win a copy of this lovely cookery book!! All you have to do is leave a comment in the comment section of this post and on Monday next I will use an independent number picker to pick two entries from all of the comments to receive a copy of this book, and it doesn't matter where you live. They will ship it anywhere! So . . . what are you waiting for? Get commenting!!
Giveaway now closed. Thanks for playing!
My husband doesn't quite understand our North American obsession with meatloaf. Its not something he grew up with.
On the other hand for we North Americans, meatloaf is somewhat of an institution. It is what I would call comfort food at its best!
Its not something which really photographs well, but hey ho. Don't just this book by its cover because it is absolutely delicious!
Brown food never photographs well. I have always struggled with it. That doesn't mean it doesn't taste good. I've never met a brownie I didn't like, brown or not. And brownies are notoriously hard to photograph!
This version of meatloaf is a bit different than the usual meatloaf. For this recipe, you season your meat and pat it out to a rectangle.
You then cover it with a type of onion stuffing mix. This is made from simmering onions in beef stock, and mixing that with dried bread crumbs.
A layer of grated strong cheddar cheese gets sprinkled over that. I favour a nice strong cheddar for the best and most flavour.
You roll the whole thing up like a jelly roll. A big, fat, meaty jelly roll. Or Swiss roll if you would rather . . .
It gets baked in the oven until golden brown. I always like to glaze my mealoaves for an extra special touch.
This one is no different. I glazed it with a mix of tomato ketchup and maple syrup, for a bit of sticky yum yum.
More cheese is melted on top and then it gets served cut into slices with whatever your favourite sides are. You could serve gravy with it, but we like tomato ketchup!
Chill any leftovers and then serve the next day, thinly sliced and popped into sandwiches for a tasty lunch! Scrummo!
*Stuffed Meatloaf*
Serves 6
80ml beef stock (1/3 cup)
150g bread cubes (about 1/4 inch) toasted (2 1/2 cups)
1/2 tsp each onion, and garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme, rubbed
Mix the meat together with the egg, onion and garlic powders, salt, pepper and thyme. Pat out into a 14 inch by 8 inch rectangle on a piece of cling film. Cover with the bread crumb mixture. Sprinkle evenly with 120g of the cheese (1 cup). Starting from a short end, roll up tightly. Place seamside down into an 8 1/2 by 4 1/2 by 2 1/2 inch loaf dish.
Bake uncovered, for 55 minutes. Whisk together the maple syrup and the ketchup. Brush over top, then sprinkle with the remaining cheese. Return to the oven and bake for a further 10 to 15 minutes, until glazed and the cheese has melted. Let stand for a few minutes before cutting into slices to serve.
I love comfort food meals like this. I served it with scalloped potatoes and mixed vegetables, but mash would go equally as well, or yes . . . mac and cheese. Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Allergy Awareness Week, April 28th to May 4th, Coeliac Awareness Week, 11th to 17th May 2015
Did you know...?
50% of young people in Britain suffer
from one or more allergies* and more than a third of all parents
believe that their child has a food allergy or sensitivity of some
sort**.
Nearly a third (31%) of households contain someone who has a food allergy or intolerance, the majority being self-diagnosed.***
Over 1 in 5 (22%) of the population consider themselves to have a food allergy or intolerance (an increase of 5% compared to 2011).***
Happily though, Mrs Crimble’s, the much loved gluten free British bakery brand, is proving that people who are gluten intolerant can still enjoy snacks, cakes and other treats that taste every bit as yummy as the mainstream alternatives. They are also succeeding in making sure that their products are widely available – from supermarkets and convenience stores to department store cafes, airline snack boxes, delicatessens and local fine food stores.
Happily though, Mrs Crimble’s, the much loved gluten free British bakery brand, is proving that people who are gluten intolerant can still enjoy snacks, cakes and other treats that taste every bit as yummy as the mainstream alternatives. They are also succeeding in making sure that their products are widely available – from supermarkets and convenience stores to department store cafes, airline snack boxes, delicatessens and local fine food stores.
Mrs
Crimble’s reputation was built on the huge success of their Coconut and
Choc Macaroon products but has now grown to include savoury snacks,
home bake mixes, crackers and individually wrapped products such as
flapjacks that can be enjoyed on the go.
They
are also succeeding in making sure that their products are widely
available – from supermarkets and convenience stores to department store
cafes, airline snack boxes, delicatessens and local fine food stores.
Mrs Crimble’s products enable people with allergies to enjoy products with all of the taste and none of the gluten – ensuring families and friends can enjoy great food together.
* According to a recent survey by the charity, Allergy UK
** According to the NHS Choices Website
Here are a few of the Mrs Crimble's products I enjoy (aside from their Macaroons which are just the best thing ever!).
Mrs Crimble's Chocolate Coated Rice Cakes
Mrs Crimble's new chocolate coated rice cakes are delicious. Made from puffed rice, they are baked and not fried then topped with delicious chocolate. And only 81 calories per slice. A great snack option.
Mrs Crimbles Cheese Crackers
Mrs Crimble's Cheese Crackers come in a variety of flavours, Original, Rosemary and Onion, Tomato and Pesto and Hot Chilli Cheese. There is something for every taste. Crispy, crunchy, baked not fried and deliciously gluten free. Four crackers = 82 calories
Mrs Crimble's Cakes and Biscuits
These come in four different indulgent flavours. Bakewell Slices. Double Chocolate Brownies. Lemon Slices. Country Fruit Slices. Calories Vary.
My favourites are the Country Fruit Slices ( A classic recipe with a moist sponge filled with juicy raisins, cranberries and apricots with a pastry base and topped with sugar) and of course the Lemon Slices (A light moist lemon sponge layered with a tangylemon filling and topped with icing). Both are of course gluten free.
I think it's just wonderful that celiacs and allergy sufferers have these delicious options available for them today. They need never feel deprived. In days gone by it would have been very frustrating to have a person with these dietary concerns in the home, but thankfully more and more products are becoming available for them all the time.
Mrs Crimble’s started over 30 years ago and today their products can be found in all good independent farm shops, health stores, delicatessens and supermarkets such as Sainsbury’s, Asda, Waitrose, Morrisons, Co-op, and Tesco. Mrs Crimble’s can also be found in the USA, Canada, Australia and New Zealand.
The company is the Official Free From Sponsor of England Netball, in particular supporting the Back to Netball scheme which encourages female players of all ages to get active and re-introduced to the much loved school sport.
Mrs Crimble’s are Official Gluten Free Partner to Breast Cancer Campaign which involves support of the successful University Fundraising initiatives, donations via promotional packs during October (Breast Cancer Awareness Month) and many other activities.
In response to consumer feedback, Mrs Crimble’s have launched an online shop providing consumers with a convenient location to access the complete range. The website also features Mrs Crimble’s blog and a regularly updated ‘Where to Buy’ tab at www.mrscrimbles.com.
I am all for small indulgences. Not all the time, but once in a while it is good to tempt the tummy with something that is totally scrummy and delicious.
I'm afraid for me that means chocolate . . . good chocolate. The BEST chocolate.
Organic Dark milk chocolate by Green and Blacks is usually what pleases me the most.
I can't help it. I just love the stuff. All dark . . . and yet totally milky and creamy, and no . . . once again I am not being paid to tell you this.
It's the truth. I just love Green and Black's Organic Milk chocolate bars. . . plain, or the tasty one that contains fruit and nuts. I am crazy about chocolate filled with either raisins or nuts . . . or both. I keep a tiny personal sized bar in my purse for just such an indulgence. And it's for me . . . all for me. (Any man worth his salt will tell you, never get between a woman and her chocolate indulgence . . . it's dangerous business.)
I'm also crazy about these tasty bars, and I don't mind sharing them. In fact . . . they were meant to be totally shared.
mmmm . . . dangerous. Scrummily dangerous. Not to be trifled with . . .
Moreish even.
*Butterscotch Blondies*
Makes 12
Printable Recipe
These bars are lovely and chewy and full of wonderful butterscotch flavour. I try to use the best milk chocolate possible and that is Green and Black’s organic (in my opinion). They small fantastic when baking and the taste, well, it’s out of this world! Bet you can’t eat just one, which also makes them very dangerous to have around!
140g butter, plus more to grease the pan (9 3/4 TBS)
2 large eggs, at room temperature
Pinch salt
350g light muscovado sugar (1 3/4 cup)
2 tsp pure vanilla essence
250g self rising flour (2 1/4 cup)
100g milk chocolate, cut into big chunks (3 1/2 ounces, or a generous 1/2 cup)
100g macadamia nuts or pecan nuts, coarsely chopped ( a very scant cup)
Icing sugar to dust over the tops when done
Pre-heat the oven to 160*C/350*F. Butter a shallow pan, about 20 X 21 cm in size and set aside.
Melt the butter in a small bowl and set aside to cool. In the meantime chop up your chocolate.
Beat the eggs until frothy in another bowl. Add the melted butter along with the eggs, sugar, salt and vanilla. Tip in the flour and mix only until combined. Stir in the chocolate and ¾ of the nuts. Try not to over mix the batter, you'll end up with tough brownies if you do.
Spread the batter into the prepared tin and scatter the remaining nuts on top. Bake for 25 to 30 minutes until done. Don’t overbake. You want them dry on the top with a slight resistance to the touch of a fingertip, but you also want them to be fudgy and moist.
Let cool, then cut into bars and dust with the icing sugar.
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