A semi-successes, and a success from a previous failure. Yes, it's time for more baking adventures!
The last time I tried to make snickerdoodles - said to be some of the easiest to make cookies ever - I failed big time. They didn't rise, they were flat and hard and horrible. I still don't know where I went wrong. :( And I've been resisting them since. But then I got a square baking pan (finally!) and read this very simple recipe and took a punt on another snickerdoodle related baking attempt...
Snickerdoodle Blondies
originally from Baking Bites
1/2 cup butter
3/4 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup plain flour
1/2 cup white chocolate chips (optional)
1 tbsp sugar + 1 tsp ground cinnamon
Preheat oven to 180C. Line a 8×8-inch baking pan (I forgot to do this and it turned out okay).
Cream softened butter and sugar together until light. Add in salt, egg and vanilla extract and combine well. Stir in the flour, mix well, and stir in the choc chips evenly through the batter.
Pour (or push - it's quite a thick dough) into the pan and smooth out the top.
Mix together the extra sugar and cinnamon, then sprinkle this topping evenly over the dough.
Bake for 30-35 minutes, until the edges are lightly brown. Cool in the pan before slicing into bars.
I added the choc chips on a whim, and I should've compensated by dialing back the amount of sugar (which I have done in the quantities listed above).
But I guess these turned out okay as I took them to church for morning tea, and didn't even get to try a piece as it all went quite quickly!
**
And these I made this afternoon. It was ridiculously easy, just a straight combination of ingredients, but they don't really taste like donuts. :(
It made for a decent, quick afternoon snack at least.
Muffins That Taste Like Donuts
originally from tasty kitchen
1 3/4 cup plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 whole egg
3/4 cup milk
1/4 cup butter
1/4 cup sugar
1 tbsp cinnamon
Prepare a 12-cup muffin tray. Preheat oven to 180C.
Mix together dry ingredients (flour, baking powder, salt, nutmeg and cinnamon).
Combine oil, sugar, egg and milk. Pour into dry mix, and stir until just combined.
Pour batter into muffin holes until just below the rim.
Bake for 20-30 minutes until tops are just lightly brown.
Melt the butter in a bowl (I just microwaved it). Combine the sugar with cinnamon in a separate bowl. Dip the still hot muffin in the butter to coat its top, then into the sugar/cinnamon mix.
Let the muffins cool on a rack.
Showing posts with label brownies. Show all posts
Showing posts with label brownies. Show all posts
Tuesday, August 3, 2010
Saturday, July 3, 2010
baking adventures in June(ish)
It's been brownie-central here! :)
Black and White Brownie Bars
originally from Baking Bites
1 1/2 cups milk and/or dark chocolate, roughly chopped
1 1/2 cups white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp Kahlua
3/4 tsp salt
2 cups all purpose flour
Preheat oven to 180C, Grease and line a baking pan with aluminium foil.
Cream together butter and brown sugar. Beat in the egs one at a time, then add Kahlua (or vanilla essence), salt and flour, mixing until there are no streaks of flour, and it is just combined. Take 2 cups of this batter and put it in a separate bowl.
Melt 1 cup of white chocolate in the microwave (in 30s intervals) and stir until all chocolate is melted and smooth. Pour into one of the batter bowls and mix in well. Do this quickly since the chocolate will set again quite quickly and then it's really hard to mix it into the batter!! (says she who FAILED at this step)
Pour this white choc batter into the pan. Scatter the remaining 1/2 cup of both milk/dark and white chocolate evenly over the surface.
Now melt 1 cup of dark or milk chocolate and add that to the other batter bowl, mixing well. Drop small dollops of this chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in pan, then lift the brownies out with the foil and slice into long, thin slices.
I deviated from the original recipe only because I discovered too late that I didn't have any semi-sweet chocolate, only blocks of milk chocolate; nor did I have any vanilla extract. So I made do. I still got told they were delicious. :)
Turtle brownies
originally from Technicolor Kitchen
Brownies:
55g unsalted butter
90g dark chocolate, coarsely chopped
½ cup (70g) plain flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 tbsp Kahlua
Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon Kahlua
¼ teaspoon of salt
Preheat oven to 160°C. Grease and line a buttered 20cm baking pan with foil.
Mix flour, baking powder and salt in a bowl and set aside. Melt butter and chocolate together and mix until smooth. Let cool slightly. Whisk together sugar and eggs until pale and fluffy. Add the chocolate mixture, milk and vanilla to the egg mix, and combine. Add flour mixture and mix until well combined.
Pour batter into prepared pan. Bake until a skewer/toothpick inserted into the centre of brownies comes out with a few crumbs but is not wet (~30 minutes). Let cool on a wire rack.
While brownies are baking, boil 1/3 cup (80ml) water and the sugar in a saucepan over medium-high heat. Stir until sugar has dissolved. When mixture comes to a boil, stop stirring, and brush the sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream in a slow pour (if you're too quick it clumps up!). Add vanilla (or Kahlua) and salt. Gently stir with a wooden spoon or heatproof spatula until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies. Refrigerate until cold, 30 minutes to 1 hour.
The caramel will still be quite runny. I had a hell of a time trying to cut these up. But they were so delicious; soft, almost fudgy batter plus sticky salted caramel - om nom nom!
Black and White Brownie Bars
originally from Baking Bites
1 1/2 cups milk and/or dark chocolate, roughly chopped
1 1/2 cups white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp Kahlua
3/4 tsp salt
2 cups all purpose flour
Preheat oven to 180C, Grease and line a baking pan with aluminium foil.
Cream together butter and brown sugar. Beat in the egs one at a time, then add Kahlua (or vanilla essence), salt and flour, mixing until there are no streaks of flour, and it is just combined. Take 2 cups of this batter and put it in a separate bowl.
Melt 1 cup of white chocolate in the microwave (in 30s intervals) and stir until all chocolate is melted and smooth. Pour into one of the batter bowls and mix in well. Do this quickly since the chocolate will set again quite quickly and then it's really hard to mix it into the batter!! (says she who FAILED at this step)
Pour this white choc batter into the pan. Scatter the remaining 1/2 cup of both milk/dark and white chocolate evenly over the surface.
Now melt 1 cup of dark or milk chocolate and add that to the other batter bowl, mixing well. Drop small dollops of this chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in pan, then lift the brownies out with the foil and slice into long, thin slices.
I deviated from the original recipe only because I discovered too late that I didn't have any semi-sweet chocolate, only blocks of milk chocolate; nor did I have any vanilla extract. So I made do. I still got told they were delicious. :)
Turtle brownies
originally from Technicolor Kitchen
Brownies:
55g unsalted butter
90g dark chocolate, coarsely chopped
½ cup (70g) plain flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 tbsp Kahlua
Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon Kahlua
¼ teaspoon of salt
Preheat oven to 160°C. Grease and line a buttered 20cm baking pan with foil.
Mix flour, baking powder and salt in a bowl and set aside. Melt butter and chocolate together and mix until smooth. Let cool slightly. Whisk together sugar and eggs until pale and fluffy. Add the chocolate mixture, milk and vanilla to the egg mix, and combine. Add flour mixture and mix until well combined.
Pour batter into prepared pan. Bake until a skewer/toothpick inserted into the centre of brownies comes out with a few crumbs but is not wet (~30 minutes). Let cool on a wire rack.
While brownies are baking, boil 1/3 cup (80ml) water and the sugar in a saucepan over medium-high heat. Stir until sugar has dissolved. When mixture comes to a boil, stop stirring, and brush the sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream in a slow pour (if you're too quick it clumps up!). Add vanilla (or Kahlua) and salt. Gently stir with a wooden spoon or heatproof spatula until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies. Refrigerate until cold, 30 minutes to 1 hour.
The caramel will still be quite runny. I had a hell of a time trying to cut these up. But they were so delicious; soft, almost fudgy batter plus sticky salted caramel - om nom nom!
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