Saturday 25 February 2017

Peanut Butter Cookie Bownies

My big kids love brownies. And for me, baking brownies ain't that cumbersome. It saves me the hassle to take out the electric mixer, all I need is a wire whisk and spatula (or wooden spoon) to mix the mixture in one or two bowls ... like here, here, here or here.

But I've not baked one with cookie dough ... I mean cookie dough and brownies together. Always think that it's a complicated recipe. Actually it's not that complicated afterall ... just 'assemble' the two types of mixtures in the pan.  And ... a few more utensils to wash!


Recipe adapted from : Lovely Little Kitchen
Below my slightly adjusted version as I've reduced the quantity of caster sugar.

Peanut Butter Cookie Bownies
8 inch square pan
Ingredients for the brownies
113g unsalted butter
150g caster sugar
2 eggs at room temperature
1 teaspoon vanilla extract
60g all purpose plain flour
35g cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

Ingredients for cookie dough
53g vegetable oil
70g caster sugar
1 egg at room temperature
1/2 teaspoon vanilla extract
45g creamy peanut butter
126g all purpose plain flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Methods :
Preheat the oven to 175ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Line an 8 inch (20 cm) square pan with parchment paper, grease with some butter. Leave excess parchment paper hanging over the sides for easy removal from pan.

To make the brownie batter:
1) Combine the dry ingredients : the flour, cocoa powder, salt and baking powder in a clean bowl. Set aside.

2) In a small pot, melt the butter over low heat with a whisk. Stir in the caster sugar till dissolved.

3) Off the heat and stir in eggs and vanilla extract. Stir the mixture into the dry ingredients until just mixed and pour into the prepared pan. Level the top evenly with a spatula and set aside.

To make the peanut butter cookie dough:
1) Combine the dry ingredients : the flour, baking soda  and salt in a clean bowl. Set aside.

2) Whisk the oil and caster sugar in a jug. Add the egg, vanilla extract, and peanut butter and continue to whisk till combined.

3) Pour the wet mixture to the dry ingredients. With a big spoon, mix and stir the mixture to form a dough.

4) Drop cookie dough evenly by rounded tablespoons onto the brownie batter.

5) Bake about 22 - 25 minutes in preheated oven, or until just set in the middle. Test with a toothpick inserted in the center comes out clean, do not over bake.

6) Remove the brownie from pan and transfer to wire rack to cool completely before cutting into squares.

Looks like polkadots brownies 

Moist, fudgy, chewiness ...
That's the combination of cookie dough and brownies together. So yummy !

AND oh ! well ... they are so absolutely sinful too!
So enjoy whichever way you want ... top with some ice cream, drizzle some chocolate fudge ! 

Enjoy and happy baking! 

Sunday 19 February 2017

Lemon Almond Cake

I would crave for almond cake occasionally …  This lemon almond cake is light and fluffy with a hint of lemon tangy.  Simply love the sweet nutty aroma while the cake was baking in the oven.

I halved the recipe for a 6-inch size cake, just perfect for the 3 of us to enjoy our afternoon coffee/tea break.

Recipe adapted from :Simply Recipes Flourless Lemon Almond Cake
Below my slightly modified version

Lemon Almond Cake
6-inch springform pan or pan with removable base

For the yolk mixture:
2 eggs yolks
1 tablespoon lemon zest
35g caster sugar
80g ground almond flour
1/2 teaspoon baking powder

For meringue:
2 cold egg whites
1 teaspoon lemon juice
35g caster sugar

Icing sugar to dust (optional)

1) Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

2) Grease the sides of the 6-inch springform pan with butter or spray.  Line the base of the pan with lightly greased parchment paper.

3) In a clean mixing bowl, whisk the cold egg whites and lemon juice till foamy using the electric hand mixer. Add in the caster sugar in 3 additions.  Beat till soft peak.

4) In another large bowl, beat together the egg yolks, lemon zest, and caster sugar with electric hand mixer until smooth.

5) In a separate bowl, combine the almond flour and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth (about 30 secs to 1 minute).

6) Using a spatula, gently fold in the meringue into the almond mixture in 3 additions.

7) Scoop batter into pan, level the top with spatula and bake in preheated oven 170ºC for 25 minutes.  If the top gets browned too quickly, tent with aluminium foil in the last 10 minutes of baking. Check for doneness with a skewer inserted into the center of the cake if it comes out clean.

8) Remove pan from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the cake, release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.

To serve, dust with some icing sugar & some fresh berries if you like.

From the look, thought it would be dense.  But the texture is light and soft. Enjoy !

Sunday 12 February 2017

Dark Chocolate Soufflé with Strawberries

My first try on souffle here  a basic Vanilla Soufflé. Since then, I've not baked any soufflé though I've promised my girl to make a chocolate flavour.

Chance upon this decadent yet light and airy chocolate with filled berries soufflé recipe. Glad that this recipe is not too sweet.

Recipe adapted from : Foodfulife
* as I've left with 2 eggs in the fridge, hence used 2 whites instead of 3.

Dark Chocolate Soufflé with Strawberries
Serves 2-3
For chocolate / yolk mixture:
15g unsalted butter
45g honey
2 egg yolks (at room temperature)
60g fresh strawberries, washed, hulled, pat dry and diced.

For meringue :
2 cold egg whites
1 teaspoon lemon juice

About 1-2 tablespoons butter for greasing the moulds.

1. Grease 4 ramekins (8 cm in diameter) with butter, chill them in the fridge.

2. Fill a #saucepan with water and place on low heat. Place chopped chocolate in a heat proof bowl and place on top of the saucepan allow it to melt. Stirring occasionally with a spoon. Do not cover.
#use a double boiler if you have one.

3. Add the butter and the honey to the melted chocolate, gently stir till combined. Let cool a little.

4. Add the egg yolks and then the diced strawberries. Use a fork to lightly crush them. Mix well and remove from heat.

5. Preheat the oven to 160ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

6. In a clean mixing bowl, whisk the cold egg whites and lemon juice till foamy using the electric stand mixer. Beat till soft peak.

7. Using a spatula, gently fold in the meringue to the chocolate / yolks mixture till combined.

8. Lightly grease the chilled ramekins again with some butter. Spoon the mixture into ramekins, fill up to 2/3 and wipe the inside edges with your thumb. Bake at 160°C for 20 minutes.

9. Souffles are best eaten hot. To serve, place on a plate because ramekins are very hot. Serve immediately with some strawberries. If you like, dust some confectioners’ sugar.

They rose high to the rims when baked inside the oven.  But the height of the souffle will tend to deflate as it cool down a bit.  By the time I snapped few pictures "like speed lightning" ... they have deflated.

I'm sure this light and airy dessert is a perfect way to treat your loved ones on any special occasions, not just on Valentine's Day.

Enjoy ! Have a lovely weekend !