Almond and Cream Cheese Brownie


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It had been a while since I made some brownies. Not because I don’t like them, but because if I make them i will eat them, and I do not, do not need to eat them.

Well this past Wednesday we had a faculty meeting at our school, and many times teachers are asked to bring a snack to serve at those meetings. This time was my turn. After thinking what to cook, I decided on something chocolate. Who does not like chocolate???Brownies are also so easy to make that I decided to make a batch. Of course, it is more fun to try a new recipe than to use an old one so I used a new one from “Chocolate” by Better Homes and Garden 2012.

Ingredients for about 40 small brownies:

  • 3 oz cream cheese at room temperature
  • 2 tbsp of butter softened
  • 1/4 cup of sugar
  • 1 egg
  • 1  1/4 cup of flour and 1 tbsp of flour
  • 3/4 tsp of baking powder
  • 1/2 tsp of salt
  • 6 oz. of chocolate chips
  • 3/4 cup of butter
  • 2 1/4 cup of sugar
  • 4 eggs
  • 1/4 cup of milk
  • 1 tsp of vanilla
  • 1 tsp of almond extract
  1. Turn the oven to 375. Place the flexipat on a medium perforated sheet. Place the metal frame inside the flexipat.
  2. In a bowl, stir 1 1/4 cup of flour, baking powder, sat and set aside.
  3. In a bowl, place the chocolate and 1 stick and 1/2 of butter and microwave for 90 seconds or until they are both completely melted.
  4. Add 2 1/4 cup of sugar to the chocolate mixture while beating on low-speed.
  5. Add the eggs one at a time and beating well each time.
  6. Add the milk, vanilla and almond extract and mix well.
  7. Add the flour and mix well.
  8. Spread this mixture into the flexipan. Shake the pan by hitting the end against your counter to make the batter spread evenly out.
  9. Set aside.
  10. In a small mixing bowl, mix the cream cheese and 2 tbsp of butter until it is becoming creamy.
  11. Add 1/4 cup of sugar and mix well.
  12. Add the egg and mix. Then add 1 tbsp of flour and combine.
  13. Pour this mixture over the batter into lines.
  14. With a knife, go from left to right to make zizzag pattern into brownie.
  15. Bake for 30 minutes.photo
  16. Cool in the pan completely before unmolding the cake and cutting it into squares.

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Et voila!

Bon Appetit and Happy Cooking!!!

Decadent Truffle Chocolate Cheesecake


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My sweet baby Lisa turned 17 on Thursday. Can you believe that this little one is almost an adult. Boo Hoo… Since we were out-of-town, and away from the rest of the family, we decided to take her out to a very nice restaurant on her actual birthday and chose to host her ” birthday” with family yesterday. One of her favorite dessert is the Godiva Chocolate Cheesecake from the Cheesecake factory so my intention was to recreate this wonderful dessert for her since we live many miles away from a Cheesecake restaurant, and we could not get her the actual cake from the famous Cheesecake Factory;

I used the chocolate cheesecake from the Hershey’s cookbook published in February 2010. I had originally intended to follow the recipe described in the cookbook and make a chocolate mousse on top but I ran out of time so we will have to duplicate this recipe at a later time.

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Ingredients for a 10 inch round cheesecake that serves 12-16 people:

Brownie Layer: 

  • 6 tbsp of butter melted
  • 1 1/4 cups of sugar
  • 1 tsp of vanilla extract
  • 2 eggs
  • 1 cup and 2 tbsp of flour
  • 1/3 cup of special dark Hershey cocoa
  • 1/2 tsp of baking powder
  • 1/2 tsp of salt

Truffle Cheesecake Layer:

  • 3 packages of cream cheese at room temperature
  • 3/4 cup of sugar
  • 4 eggs
  • 1/4 cup of heavy cream
  • 1 tbsp of vanilla extract
  • 1/4 tsp of salt
  • 10 oz  of Ghiradhelli bittersweet chocolate chips
  1. First of all turn the oven on to 350.
  2. In a large bowl, mix the melted butter and the sugar.
  3. then add the vanilla, the eggs and mix well.
  4. Add the flour, cocoa,  baking powder, and salt and blend.
  5. Place a large round mold onto a perforated sheet, and pour the chocolate mixture into the large round mold.
  6. Cook in a warm oven at 350 for 20 minutes ( when inserting a stick for doneness, it will not come out clean because you want the brownie to be soft and gooey).

While the brownie is cooking, prepare the batter for the cheesecake.

  1. Beat the cream cheese and the sugar until it is smooth and free of lumps.
  2. One at a time, add the eggs and beat after each addition.
  3. Then add the cream, vanilla extract and salt and mix well.
  4. Place the chocolate chips into a microwable bowl and cook for 90 seconds to 2 minutes or until the chocolate is completely melted.
  5. Pour the melted chocolate into the cheesecake mixture and blend well.
  6. Carefully pour the chocolate mixture on top of the brownie.
  7. Place the grande mold on top of a perforated sheet. Place the large round mold inside the grande mold and place it both on the middle rack of the oven.
  8. Pour water into the grande mold for the bath, and cook the cake for 45 minutes in a warm oven of 350.
  9. When the cake is cooked, remove it from the water bath and let it cool at room temperature before placing it into the fridge.
  10. When the cake is cool, melt 1/4 cup of chocolate chips and drizzle the top of the cake with it. Refrigerate the cake for a few hours before eating it.
  11. Take the cake out of the fridge for a few hours before eating it. When serving, place a dollop of fresh whipped cream with it. Et voila!!!

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I will say that the cake was very well appreciated by all. And the cake is so sinful that even though we were 15, and the slices were small, it was just enough. Yum!!!

Bon Appetit and Happy Cooking!!!

Cappucino Brownies


I don’t know if you feel the same, but it seems that with the dreary days of fall and winter also comes food cravings. And i have wanted desserts and sweets. Yeah, I know.. not good… but when there are teeenageers around, the chance to eat more than 1 piece or more than 1 slice is rare so I guess i can bake, it should not affect my weight too much 😉 ( see what i am doing?!?! trying to not feel so bad for baking or eating sweets.. ha ha ha) Anyway, the brownies have been so good that they are gone in a flash. In fact I baked 3 btaches in less than 2 days… I have wanted some capuccinno or coffee favor desserts so i added some coffee granule to the chocolate, and it was simply amazing! Give it a try, it is a twist on the regular chocolate flavored brownie;-)

Ingredients for 20 small bitesize brownie:

  • 6 oz of  Ghirardelli milkchocolate chips,
  • 4 oz of milk or white chocolate chips,
  • 3 eggs,
  • 1 stick of butter,  
  • 1/2 cup of white sugar,
  • 3/4 cup of flour,
  • 4 tbsp of coffee granule mixed in 2 tbsp of expresso.
  • 1/4 tsp of salt.

In a mixer, mix the eggs with the sugar and the salt until the eggs have doubled in volume, and become a lighter yellow color. Meanwhile, place the milk chocolate and the butter in a microwavable bowl, place the octogonal silpat on top of the bowl to avoid any splashing and cook in the microwave for 2 minutes to melt the chocolate and the butter. Mix the chocolate mixture so that it is homogeneous. Add the coffee mixture. Pour the chocolate mixture in the eggs mixture and stir. Add the flour, and the white chocolate chips in the chocolate/ egg mixture and mix well. Using the medium scoop, scoop the batter and fill in the openings of the small cupcake mold. Cook the brownie bites in a warm oven of 350 for 15-20 minutes until a light crust has developed on top, and the center is soft to touch. When using a knife to check for if it is cooked, the knife may not come out clean. The cake should be soft and gooey  but not liquid. Let the brownie cool completly before taking out of the mold, or it will break or stick.

C’est tout! Enjoy!!!

They are so addictive.. be careful! they will be gone in the blink of one eye. I have made 3 batches in 3 days;-)

Bon Appetit and Happy Cooking!!!

Out of This World Chocolate Brownie


These past few days, as I came home, I noticed packs of cookbooks on the floor in my living room. Everyday those books were different, but they were all about chocolate and all of mine. I asked Lisa my daughter if she needed something, and she said: “don’t worry mom, you will see…”. So I stopped asking. The next day when I got home, the house smelled like chocolate and when i asked again, Lisa said again: ” you’ll see.” Well, since I hardly was allowed in my kitchen and definitely was not to touch that oven, I left it alone. 15 minutes later, she opened the oven with great pride and showed me the result of her labor: a brownie cake. She proceeded to tell me that one of a person who had come to one of our cooking class had made a comment about a brownie cake and that gave her the envy the find a yummy, gooey brownie cake. She made me so proud that again she had taken the initiative to cook on her own. She is going to make a happy husband one day;-)

The cake looked great and it tasted great! So great that in fact that she gave us each a piece, but did not like to share the rest with her us, or her brother;-)( but she did..)

The recipe that she used come from a book entitled Simple Chocolate Step by Step by Gina Steer.

Ingredients for a cake ( 24 individual squares):

  • 1 stick butter
  • 5 square of unsalted Chocolate broken
  • 2 cup os sugar
  • 1/2 tsp of vanilla extract
  • 1 3/4 all-purpose flour
  • 3/4 self-rising flour
  • 1/2 cup of unsweeteened cocoa
  • 1 cup of mayonnaise at room temperture
  • 1 cup of bittersweet chocolate chips  (Optional)
  • 1 cup of candycorn flavored chocolate M&M. (optional)
  • 1 cup of bittersweet chocolate chips.

You may also add walnuts or pecans if you wanted to.

Preheat the oven to 325. Place the butter, chocolate, sugar, vanilla extract and 1 cup of cold water in a medium-sized saucepan. Heat gently stirring occasionally until the chocolate and butter have melted.

Sift the flour and the unsweetened cocoa in a large bowl. Make  a well, add the mayonnaise, 1/3 of the chocolate mixture and beat until it is smooth. Add the chocolate mixture to it a little bit at a time.

Pour into the pan. I used the tart mold. Bake it for 30 minutes or until the pick than you inserting in the center comes clean. Let the cake cool before unmolding it. Then take a plate, place it on top of cake, flip the cake over et voila!

Then melt 1 cup of bittersweet chocolate in the microwave for 90 seconds to 120 seconds or until the chocolate is melted and smooth and with a spoon, drizzle the chocolate on the cake. Then Eat up!!!

Bon Appetit and Happy Cooking!!!

Orange Brownie and Sabayon


I love citrus, and i love chocolate so when i saw this recipe in a French cookbook called En Deux Coups de Cuilleres de Frederic Berque, I could not flip the page to the next one. I had to try!!!

The combination of orange, chocolate and sabayon is simply luscious. The brownie is so moist, it is hard to not go for second. I hope you will give it a try;-)

Ingredients for 12 cupcakes size: 3 eggs at room temperature, 2/3 cup of granulated sugar, 1/3 cup and 2 tbsp of brown sugar, 1 1/2 stick of unsalted butter, 3/4 cup and 2 tbsp of bittersweet chocolate chip ( i prefer ghiradhelli), 1/2 cup of heavy cream, 1/3 cup and 2 tbsp of flour, zest of an orange.

Turn the oven to 350. In a mixer, place the eggs and both sugar and beat the mixture until it becomes a pale yellow and doubles in volume. Meanwhile, place the butter and the chocolate and melt it both in the microwave for 90 sec. Remove the chocolate from the microwave oven and stir to blend the butter into the chocolate.  Pour the chocolate mixture into the eggs and mix. Add the cream, then sift in the flour while mixing. Finally add the orange zest, and stir. Empty the content of the batter into a ziploc bag to easily pour the batter into the cupcake molds and cook for 12-15 minutes or until the sides of the brownies look dry. The center should still be soft and a bit gooey.

You can use a variety of molds. I used the brioche mold. Cook in the oven for 15 minutes

While the brownies are baking, prepare the orange sabayon:

Orange sabayon: 2/3 of fresh orange juice ( I squeezed the orange that i used above and added some more orange juice), 2 tbsp of orange liquor such as Cointreau, 2 tbsp of granulated sugar, 2 yolks.

Place the orange juice, the liquor and the sugar in a small saucepan and bring the mixture to boil. In another bowl, beat the yolks. Pour the hot orange mixture over the yolks stirring vigorously. Place the mixture back on the stove at medium high temperature and cook until it is almost boiling. Beat very hard so that the mixture will thicken and foam up.

You may serve the dessert warm. Pour some of the sabayon in a small plate and place a brownie in the middle. You may also eat it cold. It is really up to you. Both is great!!! To decorate, zest some of the orange peel and place it as decoration on top of the brownie.

You will need to eat the sabayon the same day that you made it, or it will drop and it will no longer be thick or foamy. Et voila!!!

Bon Appetit and Happy Cooking!!!

Yummy Gooey Chocolate Brownie


School is back, and with it the baking of daily treats for children to take for lunch. I really try to bake those treats myself. But it can be challenging to find things to bake that does not involve too much time in the kitchen, and that children will actually eat. But Demarle cookware and bakeware really helps with the baking time! Today I would like to share with you a recipe that is yummy, easy to make, and fast to bake=Winner. Let’s hope my children will love it;-)

Ingredients: 6 oz of bittersweet Ghirardelli chocolate chips, 4 oz of white chocolate chips, 4 oz of caramel candy corn, 3 eggs, 1 stick of butter,  1/2 cup of white sugar, 3/4 cup of flour, 1/4 tsp of salt.

In a mixer, mix the eggs with the sugar and the salt until the eggs have doubled in volume, and become a lighter yellow color. Meanwhile, place the bittersweet dark chocolate and the butter in a microwave safe bowl, and cook in the microwave for 2 minutes to melt it. Pour the chocolate mixture in the eggs mixture and stir. Add the flour, the white chocolate chips, the corn candy, in the chocolate/ egg mixture and mix well. Pour in the square checkerboard mold and bake in warm oven at 325 for 15-20 minutes until a light crust has developed on top, and the center is soft to touch. When using a knife to check for doneness, the knife may not come out clean. The dough should be soft and gooey  but not liquid. Let the brownie cool completly before cutting. Devour!!!

Bon Appetit and Happy Cooking!!!