Outrages Brownies Recipes

This is another one of Ina Garten great recipes. Just as the name said these brownies are outrages. It is rich, chewy and fudgy. I think the original recipe is way too much for us so I halved the recipes and bake it in a muffin pan. I original recipes call for a lots of butter but I reduced it to only one stick and it tasted just as good. For the full recipe please refer to here .


Ingredients:(Halved of the original)

2 sticks/226 grm/1 cup of unsalted butter (I used 1 stick/113 grm)
6 oz semisweet chocolate chips
3 oz unsweetened chocolate
3 large eggs
1 ½ tsp instant coffee
1 tbsp pure vanilla
1 cup + 2 tsp sugar (I used 1 cup)
½ cup flour
1 ½ tsp baking powder
½ tsp salt

For tossing together:

2 tbsp flour
1 ½ chopped walnuts (I used 1 cup)
6 oz dark chocolate chips

1. Greased a muffin pan. Pre-heat oven to 350 degree F.
2. Melt together butter, semisweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water (double boil). Allow it to cool slightly.
3. In another bowl stir together eggs, instant coffee, vanilla and sugar. Stir in warm chocolate mixture into the egg mixture and allow it to cool to room temperature.
4. Sift together ½ cup flour, baking powder and salt. Add into the cooled chocolate mixture.
5. Toss the dark chocolate chips and walnuts together with the 2 tbsp of flour and then add it into the chocolate batter. Mix well and fill the batter into the muffin tin.
6. Bake for 25 minutes or until a toothpick comes out clean when tested.

Note : This batter will make about 1o medium size brownies

Chocolate Chips, Cranberry and Macadamia Nut Cookies Recipes

Carlos loves these cookies. It has a great combination of sweetness from the cranberries and the saltiness from the macadamia nuts and the chocolate chips just added an extra richness to the cookies. They are perfectly crispy at the edges and slightly chewy in the center.

Ingredients:

3 cups of flour
1 tsp baking soda
1/2 tsp salt
2 sticks/226 grm butter – room temperature
1 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tbsp vanilla
1 1/2 cups dried cranberries
1 1/2 cups chocolate chips
1 cup chopped toasted salted macadamia nuts

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. Sift flour, salt and baking powder into medium bowl. By using electric mixer, beat butter, sugar and brown sugar until combined and slightly fluffy. Add in the eggs, one at a time and then vanilla. Mix well.
3. Add in the shifted ingredients and mix just until blended. Using spatula, stir in cranberries, chocolate chips, and nuts.
4. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, as for smaller cookies, drop dough by level tablespoonfuls onto sheets. Bake cookies for 20 minutes of until golden brown. Remove and cool the cookies before storing.

Note: You can replace the cranberries with raisins, chocolate chips with white chocolate chips and as for the nuts it can be any kind of nuts to your liking.

Petits Pots de Crème au Chocolat Recipes

I have so many favorite blogs and one of them is Almost Bourdain . Ellie is a fellow Malaysian living in Australia with great culinary and photography skills. There are so many recipes of hers that I wanted to try out. For today I am making her French dessert called Petits Pots de Crème . Like she suggested I make this dessert with chocolate. This dessert is rich and creamy and not too sweet. Just the way we like it. I might make this again for our Thanksgiving dinner since Diana love Chocolate. Thanks Ellie for sharing this great recipe. Do drop over and check out her wonderful blog.
Ingredints:

400 ml milk
3 egg yolks
1 egg
80 g caster sugar
1 tablespoon good cocoa powder
60 grams melted dark chocolate
Raspberries for garnish


1. Preheat the oven to 325 degree F. Put the milk in a saucepan. Add in cocoa powder. Bring the milk just to the boil. Add in the melted chocolate, mix well.
2. Meanwhile, mix together the egg yolks, egg and sugar. Strain the boiling milk over the egg mixture and stir well. Skim off the surface to remove any foam.
3. Ladle into 25 ml ramekins and place in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
4. Bake for 30 minutes, or until the custards are firm to the touch.
5. Leave the ramekins on a wire rack to cool, then refrigerate until ready to serve.
6. Garnish with Raspberries before serving.


Note : I made some slight changes to the dessert. Before serving I sprinkle some raw sugar on the top and put it under the broiler for a couple of minutes.