Tag: baking powder

Chocolate Brownies Topped With Reese’s Hearts

How about whipping up a simple batch of brownies for your valentine? There is still time! This recipe comes together in just a few minutes and is so much better than a box mix. Want them to really fall in love? Add the Cupid touch by drizzling some melted chocolate over the tops and attaching a Reese’s peanut butter heart. It’s sure to seal the deal and send Cupid’s arrow right though his/her heart!!! These brownies are just perfect on their own too, if you prefer to keep it simple. Or add a light sprinkle of powdered sugar for a more elegant look. So head over to the cabinet and get baking. I am willing to bet you have most of these ingredients on hand. That means in about an hour (including a little cooling time)-YOU can be munching on some brownies. The joy of brownies is that you can sneak one and no one will even know. How would I know that? Hmmmm, I’ll never tell!!! xoxo

Chocolate Brownies -Ingredients:

1 cup (2 sticks) butter

1 1/4 cups unsweetened cocoa powder

2 1/4 cups sugar

4 eggs

1 Tablespoon (3 teaspoons) vanilla extract

1 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

Directions:

Line a 9 x 13 pan with nonstick foil and preheat oven to 350. In microwave safe bowl, melt butter. Stir in cocoa and combine well. Stir in sugar to combine. Add vanilla and 1 egg at a time, stirring well between each egg. Add the flour, salt and baking powder to combine. Pour in pan and bake approx 25 mins. Cool completely and cut. Drizzle with melted chocolate, if desired. Then, immediately top with a Reese’s heart! Serve to loved ones! xo

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Marcona Almond & Chocolate Chip Blondies

These are pretty amazing!!! I used Cup4Cup flour to make them gluten free and it worked out just perfectly!!!

These chocolate chip blondies are amazing with the addition of browned butter and marcona almonds!!! They worked out perfectly with gluten free flour, too!!!!

1 1/4 sticks (5 ounces) unsalted butter
1 3/4 cup packed light brown sugar
2 large eggs plus 1 egg large yolk
1/4 cup almond butter
2 teaspoons pure vanilla extract
heaping 1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 cup all-purpose flour (or for gluten free, use Cup4Cup)
1/2 teaspoon baking powder
1 cup marcona almonds
1 cup chocolate chips (I used semi sweet and dark chips)
Preheat oven to 325 degrees F. Line 9×9-inch baking pan with nonstick foil. ,
In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
To the large bowl with the butter, add the sugar, eggs and yolk, almond butter, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
Fold in three-quarters of the almonds and three-quarters of the chocolate chips. Fold until combined. Spread the batter into the prepared baking pan. Top with the remaining almonds and chocolate. Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.

These bars are adapted from Food & Wine Magazine

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SALTED CARAMEL BROWNIE TOWER

Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract

1 cup (2 sticks) butter
2 1/4 cups sugar

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9″x13″ pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking
powder, and vanilla. Stir until fully combined and
smooth.
In the microwave, melt butter. When melted, add sugar, and stir to
combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until
smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed.
Bake brownies about 30 minutes. Test for doneness by inserting a
toothpick. You should find moist crumbs.
Cool and cut into small bite sized squares. Adapted from King Arthur Flour

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir. This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in. Be patient…you have a
lot of cream so this will take a few minutes. Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Makes 2 cups

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