Chocolate Brownies

I got this amazing baking cookbook, while I was in Portland last month and I couldn't wait to share my baking adventures with you. Its called "Bake, The Essential Companion," by Alison Thompson. I switched out dark chocolate, for milk chocolate and semi sweet chocolate, from the original recipe.

Ingredients:

2 1/2 cups chopped dark chocolate
1 cup unsalted butter, diced
4 eggs
1 3/4 cups superfine sugar
1 1/3 cups all-purpose flour
1 1/4 cups chopped dark chocolate, extra
1 1/4 cups finely chopped walnuts

1. Preheat the oven to 325 degrees. Line a 8-in x 12-in brownie pan with parchment baking paper.

2. Melt the chocolate and butter together in a double boiler or in the microwave until smooth.

3. Whip the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment, on high speed for 10-minutes until pale and creamy. Fold in the melted chocolate. Sift the flour into the bowl and add the extra chocolate and walnuts. Fold gently until combined. Pour the mixture into the prepared pan.

4. Bake the brownies for 30-40 minutes, until risen and firm to the touch. Allow to cool completely in the pan, then cut into squares.

So moist!

Lining the bottom of the pan, makes it easier to remove the brownies after they're baked.

I didn't have superfine sugar, but I placed granulated sugar in the Vitamix and pulsed it a few times. It actually turned out pretty close. 

I had to keep mixing and replacing the bowl bake in the microwave. 

Melted chocolate :)

Whisk that sugar and eggs!

Nice and fluffy.

Fold in the chocolate to the egg and sugar mixture.

Don't over mix it!

Add sifted flour, nuts and chopped chocolate.

Spread in the pan.

Bake for 30-40 minutes.

Enjoy with milk!

Chocolate Pick-Me-Up Cookies

These cookies are super moist and delicious. The toasted pecans give a nice crunch and the chocolate chips will satisfy any chocoholic. I made a few changes, to the original recipe in The Fearless Baker cookbook.

Makes about 4 dozen cookies

Ingredients:

1 1/2 cup pecan pieces
8 ounces dark baking chocolate-unsweetened, chopped into chunks
4 tablespoons unsalted butter
3 tablespoons all-purpose unbleached flour
1/4 teaspoon baking powder
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

2. Spread the pecans on a small baking sheet and place in the preheated oven. Set a timer for 10 minutes and check to see if they are light-golden brown. If not, toast for two minutes longer. Set aside to cool.

3. Melt the chocolate and butter, in a heat-proof bowl over boiling water. Don't let the bowl touch the water. Scrape the chocolate and butter and cook till they are melted thru. Once melted, remove from heat and let cool to room temperature.

4. Place the flour and baking powder in a small bowl. Mix and set aside.

5. with an electric mixer, mix the eggs, sugar and vanilla until smooth. While the mixer is running, add the melted chocolate. Add the flour mixture and continue to mix till everything is evenly combined. Scrape down the sides of the bowl, once or twice with the rubber spatula. Stir in the pecans and chocolate chips, till just thoroughly combined.

6. Place 1-tablespoon of cookie dough, on the parchment-lined cookie sheets, two inches apart. About 12 cookies per cookie sheet.

7. Bake the cookies for 9-11 minutes, or until they've lost their sheen. Although they may seem underdone and kind of gooey, don't be tempted to cook them longer. They will set up as they cool. Remove the cookies, while still on the parchment paper and let cool on the counter. Store them in an airtight container.

Place chopped pecans on a baking sheet. Roast for about 10 minutes.

Chop the baking chocolate.

Heat the chocolate and butter, over boiling water till melted.

Remove toasted pecans from oven. Let cool.

Constantly stir the melting chocolate. Don't let it burn!

Let cool to room temperature.

Place flour and baking powder in small bowl.

Grab some sugar :)

Mix the sugar, eggs and vanilla in mixing bowl.

Mix till thoroughly combined.

With mixer running, add the melted chocolate.

Next add the flour and baking powder.

Stir in the nuts and chocolate chips.

omg

Place rounded tablespoons on a baking sheet.

So chocolatey!

Bake for about 9-11 minutes.

Let cool on counter.

Happy Valentine's Day or Chocolate Lovers Day!

Hello everyone! I hope you're all celebrating this fun holiday with your loved ones. I celebrated last night with my husband, in which I cooked us some New York steaks, mashed potatoes and roasted asparagus. We also opened an amazing bottle of wine we received as a wedding present and enjoyed some decadently rich Chocolate Pot de Cremes. These are super easy to make and the nice thing is that you can make them the day ahead if you need to.

These are so rich and chocolaty, you'll never go back to instant pudding. 

Ingredients for Chocolate Pot de Cremes:

9 ounces high-quality semi-sweet chocolate, chopped

1 1/2 cups whole milk

1 cup heavy cream

6 large egg yolks

5 tablespoons granulated sugar

1/4 teaspoon salt

2-3 tablespoons of Grand Marnier or other kind of flavored liqueur (optional)

Ingredients for Whipped Cream:

1 cup heavy whipping cream

2 tablespoons confectioners sugar

1 teaspoon vanilla extract

For Whipped Cream:

Place whipping cream, sugar and vanilla in a large mixing bowl. Using the whisk attachment or hand-held mixer, beat till stiff peaks form. You don't want to over mix or else it'll become butter. Place in refrigerator till ready to serve. (I like to make extra so I have some for topping my coffee, pancakes, or anything else I want)

For Pot de Cremes:

Add chopped chocolate in the bottom of a blender

Gather ingredients for the custard base

Place the milk, cream, sugar, salt, egg yolks and Grand Marnier in a medium stock pot. Whisk everything together and then using a heatproof spatula, stir constantly over medium heat. You want to cook for about 5 minutes, until the custard is thick and just before boiling. 

Once the custard is finished, immediately place in the blender with the chocolate. Cover the blender, but make sure there is a small hole in the lid, and cover with a heavy towel. You need somewhere for the steam to go or else the blender will explode when you turn it on. 

Run the blender till the chocolate is well incorporated in the custard.

Next pour the mixture in small ramekins or cups. Should be about 6-8 servings depending on what you are using. 

Next place containers in the refrigerator to set; about 2-3 hours. 

Once set and chilled, top with whipped cream and enjoy!