Monday, October 31, 2011

Again... brownies contestant#2

is something going on here?? i`ve been craving for brownies this whole week... did a batch past few days but still cant get enough of it... as Nigella always said..dont understand why people dont make brownies... in fact this is the easiest, simplest and fastest recipe..simpler than making muffin..thanks to you..

so i claim with the basic, no nuts, no cheese will always be my fav... flaky top and fudgy feeling.. absolutely no cakey type with no bicab my husband said.. i wanna bite into it like im having a piece of chocolate not like a piece of cake.. well dear.. no objection!

it is no stress baking xperience....

so here it goes the recipe adapted from theapartmentkitchen
(copy and paste version)

8 oz (2 sticks) butter
8 oz dark chocolate
3 oz unsweetened chocolate equal to 310 gm,unfortunately i only had 250 gm left of chocolate bar, so i just used it
3 large eggs
1 Tbsp vanilla extract or 1 vanilla bean, scraped
1 cup sugar
3/4 cup all purpose flour
1 1/2 tsp baking powder i omit this
1/2 tsp salt
1/2 cup milk chocolate chips, chopped nuts, etc. or to taste (optional) i add the walnuts

1. In a medium heat-safe bowl, melt the butter, dark chocolate, and unsweetened chocolate until smooth. You can do this in the microwave or over a pot of simmering water. Let cool slightly.
2. In a large bowl, whisk the eggs, vanilla, and sugar until thick and smooth.
3. In another bowl, whisk the flour, baking powder, and salt together to combine. If adding chocolate chips or nuts, toss them with the flour to coat.
4. Add the melted chocolate to the egg mixture and whisk until completely smooth. Gradually add the flour, mixing just to combine.
5. Pour the batter into a greased pan (I use 9″x9″ when I want thick brownies, or 9″x13″ for thinner brownies).
6. Bake in a 350 degree oven until the top is set and begins to crackle, about 25-30 minutes. Walk the fine line between underbaked and just right – they will set up more as they cool.

tastewise : chocolatey.. almost gooey..almost taste the same like my previous brownies.. all i can say.. this is fairly good just hates the walnuts

Tuesday, October 18, 2011

Salted Butter Caramel

Its been months of hibernating in kitchen and bed wisely... finally there is some pinch of time where i can slip some of my fav recipes to share with u... so here it is the salted caramel... great for anything.. ice cream, macaron filling, pie... my daughter like to dip it with crackers.. and don’t bother to just lick it with your fingers... finger licking gorgeous.. STICKY... A BIT SALTY.. CREAMY... YET YUMMY!!

Ingredients :

250 gm Castor sugar

75 ml water

120 ml cream

200 gm salted butter

How to make salted butter caramel....

Heat the sugar and water in a saucepan over a medium heat.Watch over the sugar until it becomes a lovely golden brown caramel colour.

Next, remove from the heat and immediately pour the cream little by little, gently stirring with a spatula to stop the caramel cooking any further.Now.. you have to be careful at this stage as the caramel will foam up and can burn.WATCH OUT THE SPLATTERS.

Once the caramel is well incorporated, put in the butter pieces by pieces while whisking until it smooth and even.Done.Have a taste!!! Yummeh....

Pour into a suitable container and chill in the refrigerator so that the caramel will thickens.ENJOY.

Monday, October 10, 2011

Biskut Batik (no egg, no bake biscuit)

want to please the kids?? great for door gift... cheap , easy and fast to make... another great recipe.. one of my son`s fav.. hot selling item during ramadhan bazaar... have it a try and u 'll know it...sligtly crispy but not gooey.... full flavour of chocolate.. you wont regret...


½ kg marie biscuit
½ cup butter
100 gm milo(sweetened cocoa drink)
2 tbsp sweetened condensed milk
3 tbsp good cocoa powder
2/3 cup sugar
2/3 cup water

How are you going to make this....

Roughly break each biscuits, set aside.

Add all the ingredients in a saucepan... butter, sweetened condensed milk, sugar,water, cocoa powder, Milo to the saucepan.Put on a medium heat and stirring vigorously until it but smooth and even...keep on stirring all the time... UNTIL you find it thickens to a almost like a texture of honey...turn the heat to low

Immediately add in all the biscuits inside the pan and mix altogether... make sure that each of the biscuits are well coated with the chocolate sauce...put off the heat.

While it still piping hot....transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. ...then let it cool on the counter... no need to refrigerate....

When the cake is firm..does not take a long time..about 1-2 hrs max.... .slice and serve with coffee or make it more interesting for party favour... cut into small cube and coat it with melted chocolate... there you have it another recipe.... cookie nougat...enjoy!!!

For additional info, u might want to see this video... (not mine)