Tuesday, September 20, 2011
I personally have nothing against boxed brownies. Those are mighty tasty, aren't they??
But his recipe is REALLY simple. No, not as simple and convenient as the boxed kind, but I really think it's worth it. See how moist and rich it looks?? That's because it WAS very moist and rich :) and delicious... Of course!
This recipe is from King Arthur. But I found it on Tastespotting, from the Beantown Baker
Brownies - from King Arthur Flour - makes 24 brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla
1 1/2 cups flour
2 cups chocolate chips
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
Whisk in the eggs, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.
I baked mine for about 26 minutes total. I checked after 20 min, and when I touched the top, it was still a goo. So in 6 min, when I touched the top, like when you touch the top of cupcakes or muffins for their done-ness, it was done. still dense, but no longer gooey, like my fingers did not sink into the brownie.
Wednesday, September 7, 2011
The taste of beautiful summer... This one is addicting.
I have not made too many of Giada's dishes, but I saw this cookie and I felt like I had to make these before summer ended :)
I would describe these "cookies" with these words: fluffy, mouth puckeringly sweet, tangy, refreshing, yum.
Before I go further, I should mention: with the way I made it -which is pretty much following the direction on food network- it did not come out too "cookie" - like. I had imagined this recipe to make some what short bread-ish cookie that's crumbly, but is kind of moistened by the glaze. Oh no. Though delicious, I would not call these cookies. Mine was more like a muffin top. This is great for tea time snacks OR breakfast! you can't really taste the ricotta in here, but it gives so much fluff to the batter and depth in flavor.
I would definitely make this again, but maybe when I have guests coming over because something like this tends to not last as long as, say, our usual chocolate chip cookies.
from Food network
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, (I may have fluffed it too much?) about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. Here, I didn't really listened to what she said. I just had some one cup of sugar or so and lemon zest from one lemon, and squeezed lemon juice into it while whisking, until it came to a good consistency. I knew I would like my glaze pretty think so it will stay and make a layer on my cake/cookie instead of running all over off of them and creating a "sugar film".