The Londoner: Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Tagalong Peanut Butter Parfaits Peanut Butter Parfaits made with Girl Scout Cookies? Yes, you read that correctly and yes, they are as rich and decadent as they sound. If you read My Baking Addiction on a regular basis, you may have caught on to the fact that I am certainly no girl scout. February is typically a pretty boring month because I am not really into Valentine’s Day, but I always look forward to the Girl Scout Cookie order forms. I obviously have my favs…Do-Si-Dos, Thin Mints, and of course those delish Samoas and I always have to order Brian’s favorite variety, Tagalongs. After evaluating my expansive stash of cookies, I opted to send some to work with Brian, tossed a few boxes in the freezer and made a feeble attempt to hide the rest…from myself. While I’m pretty sure these Mini Peanut Butter Trifles will cure any immediate peanut butter cravings you may have, stay tuned to MBA for the rest of the week: We’ve just kicked off a week devoted to all things Peanut Butter Love. Got a recipe to share?
Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.
Chocolate Hazelnut Mousse I had great intentions of serving this mousse on Christmas — I was going to make it into more of a cake using fancy pirouette cookies standing upright as the outer crust. But I was tired of baking (gasp!) by the time Friday rolled around and thus somehow we survived on only apple pie, the cupcake wreath, and sugar cookies. I still had all the ingredients though, so I rethought the recipe to fit the next big holiday: New Year’s Eve! This was my first time making mousse, it was really fun to use my mixer to make the whipped cream and then gently fold in the chocolate-hazelnut mixture using my knowledge from Ina and Martha. I served the mousse in martini glasses (a new gift from Ryan to my parents!) The mousse is topped with chocolate shavings and toasted hazelnuts, and those pirouette cookies got some use as well. Chocolate Hazelnut Mousse
smitten kitchen Meringues I believe a lot of people think that baking meringues is quite a daunting task. I was one of those people. After 2 unsuccessful attempts, I’ve finally figured out the way to get perfect meringues, every single time and there are just two things: 1. Why vinegar? As for patience…as long as you can keep your mind pre-occupied with something else for 2.5 hours other than “eat meringues now”, you’re just a step away from baking perfect meringues as far as I’m concerned, hehe. So have you established whether you’ve got the 2 items that would ensure your meringue baking success? 3 egg whites 300 grams of sugar # – Firstly, separate the egg yolks from egg whites. # – Be patient with your camwhoring boyfriend who’s supposed to be taking pictures of you only. # – Beat the egg whites until they’re shiny & fluffy. # – Kind of like this…. # – Now, gradually add the sugar while still beating the eggs. # – You can stop beating when the mixture is glossy and stiff. # – Time for piping. # – Bite into one.
Picky Palate Cherry Almond Crumble Every year, around this time, I’m reminded of how much I adore cherries. I forget about them during the long winter, those days when fresh fruit is scarce. Then, as soon as I see them in the grocery store, I snatch them up, not giving a second thought about the $10 price tag. I love that not only are they tasty, they are absolutely beautiful. There’s lots of pretty fruit out there, but I think cherries win the beauty contest, hands down. Today was the first time this season I seen them in the grocery store, so I grabbed a bag and brought them home to make this crumble. This recipe is loosely based on a recipe for a rhubarb, oat & pecan crumble from one of my favorite cookbooks, Rustic Fruit Desserts. This is best served fresh out of the oven, topped with vanilla bean ice cream. Cherry Almond Crumbleadapted from Rustic Fruit Desserts Crumble Cherry Filling Preheat the oven to 350. To make the crumble, mix the flour, oats, brown sugar, almonds and salt together in a bowl.
Chocolate Chip Cookie Dough Brownies: Take Two Chocolate Chip Cookie Dough Brownies: Take Two Once upon a time I made a Chocolate Chip Cookie Dough Brownies recipe. I loved them, I shared them on my blog, and readers either loved them or not. There were a few “observations” made about my version of this totally-awesome-brownie-recipe that were sinking into my soul… which caused me to lose sleep at night (not really, but I added that for dramatic effect…) I LOVE MY FIRST VERSION THE WAY IT IS… but I decided to listen those observations to see if I could create an even better Chocolate Chip Cookie Dough Brownies Recipe and make everyone happy! Okay, first “observation”: The cookie dough is “grainy.” Second observation: The cookie dough layer isn’t thick enough. Third observation: The brownie layer isn’t fudgy… or it has no flavor (in other words… it’s not good). Fourth observation: The cookie dough layer doesn’t stick to the brownie layer. That’s it!
Sticky Toffee Cake Update 3/3/11 – Suvir Saran will be appearing on Top Chef Masters, April 6th on Bravo! I could not be more excited for him and for all of us to get the opportunity to watch him in action! My ideal day consists of walking around NYC, eating oysters, going to museums to see great quantities of art and then finishing with an incredible meal. This is precisely what I did with my family during our trip last month. (picture of Suvir by Charlie Burd, picture of devi by Ben Fink) I met Suvir several years ago at a pastry conference hosted at the CIA. More about our meal at devi, a Sticky Toffee Cake with Nut Brittle Ice Cream recipe: (pictures of food at devi by Ben Fink) Here is a sampling of the meal we ate at devi. (pictures of devi desserts by Ben Fink) The pastry chef sent out a sampling of every dessert of the menu, a gesture of deep understanding of what would make me happy. Sticky Toffee Cake and Nut Brittle Ice Cream inspired by American Masala by Suvir Saran Cake: 8 ounces dates 1 cup sugar
2-Minute Chocolate Chip Cookie For One & Recipe & Zoom Yummy This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6.