Espresso Brownies. September 18, 2010 Espresso Brownies Something deep and sweet – extremely sweet.
They are so sweet and moist, that they literally hurt my tooth. Take a quick sip of freshly brewed coffee and you are ready for another bite. At the end, you just don’t care anymore about the hurting tooth, you just want to finish eating up the whole pan of brownies. I have had Nick Malgieri’s book the Cookies Unlimited for many years. Now that I am in the Baking 101 spirit, I flipped through it and decided to try out the recipe for espresso brownies. I drink a lot of coffee at work – a slice of the brownies is a really pick-me up. Espresso Brownies Ingredients:57 g butter 57 g dark chocolate, chopped coarsely 2 eggs 1 tbsp instant coffee 1/4 tsp salt 200 g sugar 64 g flour 20 cm square pan, buttered and lined with buttered parchment or foilDirections:Preheat oven 180 degree Celcius.Melt butter in a small saucepan.
Mocha Muffins Recipe & Video. Banana Chocolate Chip Cookies. I am constantly on the lookout for new ways to incorporate bananas into various baked goods.
Chinese Almond Cookies Recipe. Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting. I made these little cakes for my son’s school birthday party.
We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. They were very well received nevertheless. The cupcake batter is a famous Flo Braker’s devil’s food cake; the one that Alice Medrich tried to improve but couldn’t make it any better. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting:
Cheesecake-marbled brownies. Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins.
Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Carrot Cake Recipe. Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook.
I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”. Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? 25 years ago, no one I knew, but the combination was fantastic. Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Ingredients. Red Berries Tray Bake with Cheesecake Ripple - Berry Week #2. I am a girl and I love pink.
Well, maybe a woman now, hehe. Well, girls seem to be born with this liking for pink. My girls love pink. I never teach them to like pink. Blueberry Buckle Recipe. Katiecakes: Earl Grey Cupcakes. Strawberry summer cake. It is not summer yet.
In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. Lemon Blueberry Bread Recipe. Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.) In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute).
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. When the bread is done, remove from oven and place on a wire rack. Makes 1 loaf. Blackberry Cream Cheese Coffee Cake.