RSS

Tag Archives: desserts

let’s bake something…

…..(my baking adventure with a 4 year old foodie)

This afternoon my little chef in the making wanted to bake “something”. I asked him what he wanted to make.

“Brownies”.

Isaac loves to bake and cook. And at 4 years old knows more culinary terms than some adults I know. He is not just satisfied with stirring when he is assisting me, he has to be an active participant in all aspects of whatever it is that we are creating.  I knew a boxed mix  would just not cut it. The last time we made those, he deemed them “boring” because there was “not enough stuff to add”.  Hmmm….an easy recipe that wont take forever and not make a giant mess. (I have things to do today) I knew just what to do. I searched the shelf of my  beloved Bon Appetit magazines.

I found a recipe I had not tried yet. It seemed easy enough and would not take THAT long. (and it didn’t, after I rescued the magazine from behind the couch, it slipped off the top. I almost had a panic attack. My couch weighs a million and three pounds. I may be many things, but super woman is not one of them. Thankfully the ends of the couch recline, and I was able to shimmy my arm just far enough to reach the mag. Crisis diverted)

I had my assistant go wash his hands, while I preheated the oven and gathered our ingredients. While he was washing up, he “accidentally” spilled all the hand soap down the drain and all over the counter. (at this point we are already running about 30 mins behind MY schedule).  I head to the bathroom to clean up soap (I know seems redundant doesn’t it) and then I smell something burning. Hmmm that is weird, I have not even put anything in there yet. I open the oven to investigate said smell. And what do I find? A sheet pan with remnants of chicken from last night. (ugh I should have known) You see, my husband has a horrible habit of leaving things in the oven when he is done with them. (does anyone else have this problem) I often turn on the oven only to be met with a awful charred smell moments later. SO ANNOYING.(but to give him credit, he usually cleans the kitchen every night after dinner, even though he almost always forgets that small detail).

Ok…back to the recipe.

We finally got our brownies underway.

COCOA BROWNIES with BROWNED BUTTER

This recipe is from the February 2011 issue.  Alice Medrich who is a chocolate expert (what a wonderful thing to be an expert at!) created this recipe. I left out the nuts called for in this recipe. If you prefer nuts the original recipe calls for 1 cup of walnut pieces.

Ingredients:

10 tablespoons unsalted butter, cut into 1 inch pieces (I actually did not do this, I put them in the pan as is, minus wrapper of course)

1 1/4 cups sugar

3/4 cups unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 teaspoon vanilla extract

1/4 teaspoon salt

2 teaspoons water

2 large eggs

1/3 cup plus 1 tablespoon unbleached flour

Preheat oven to 325 degrees (make sure there is nothing in the oven). Line 8×8 baking pan with foil, pressing foil firmly against pan sides and leaving 2 inch overhang. (give or take. I think i had way more then 2 inches of overhang). Coat foil with nonstick spray.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 mins.

waiting patiently for butter to brown

FINALLY

browned butter

Remove from heat, pour into medium bowl. Immediately add sugar, cocoa, water, vanilla and salt. Stir to blend.

Let cool 5 minutes. Add eggs to mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny:

add flour and stir until blended. Beat vigorously 60 strokes (honestly we did not count how many strokes we made)

Transfer to prepared pan. Bake until toothpick inserted into center comes out almost clean. (a few moist crumbs attached) about 20-25 minutes. Cool in pan. Using foil overhang, lift brownies from pan. Cut and devour!

These are amazing. My new favorite brownie.  Even though it took longer then I wanted, so worth it! I got to spend quality time with one of my guys, and he had a blast. Nothing boring about these brownies!!!

And there is definitely NOTHING boring about this guy!!!

 
8 Comments

Posted by on pmpFri, 08 Apr 2011 15:33:53 +000033Friday 4 , 2011 in Recipes

 

Tags: , , , , , , , , ,

sweet surrender…

Soft. Chewy. Nirvana.

The chocolate chip cookie. There is something so nostalgic about this simple dessert. There are so many variations of this classic. I prefer the basic, no frills cookie. I don’t add nuts, or chunks of chocolate, or dried fruit. Some people like the thin crisp version, while I always opt for the soft and chewy rounds of goodness.

I have tried many recipes, with varying results. The following recipe is by far my favorite.

Isaac asked to make cookies , so we made a batch. And on this cold windy day, I couldn’t think of a better way to spend our morning! (He is happy and the house smells fantastic.)

Tips: When making any kind of cookie with butter, make sure not to over mix the butter and sugar, this will result in a greasy, flat cookie. Mix just until fluffy, no more no less. And always rotate your cookie sheets halfway through baking. If the recipe calls for 12 mins, rotate at 6 mins.

Soft and Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1 cup packed light brown sugar

1 tsp salt

1 1/2 tsp vanilla extract

2 large eggs

1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Whisk flour and baking soda together in a bowl. Put butter and sugars in bowl of electric mixer with paddle attachment. Mix on medium speed until pale and fluffy, about 2 1/2 mins. Reduce speed to low and add eggs, vanilla and salt. Mix until blended, about 2 mins. Add flour mixture, and mix until just incorporated, add chocolate chips and mix about 30 seconds.

Drop heaping tablespoons of dough onto parchment lined baking sheet, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden brown but centers are soft, 12-14 mins. Let cool 1 min. and transfer to cooling rack.

Makes about 2 dozen.

 
2 Comments

Posted by on ampTue, 05 Apr 2011 05:12:04 +000012Tuesday 4 , 2011 in Recipes

 

Tags: , , ,

 
%d bloggers like this: