Dom Appetit
UPDATE: ADDRESS CHANGE!
Comments (0) | Sunday, April 3, 2011
Hello Everyone,
I have made a strategic move over to a new address!
Please come and follow me at: domappetit.blogspot.com
Thanks for all the support! HAPPY EATING!
xo Dom Appetit!
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Cardamom Carrot & Applesauce Cupcakes with White Chocolate Cream Cheese Icing
Comments (2) | Sunday, March 27, 2011
As I have mentioned before, I love incorporating the dynamic flavors of vegetables in my favorite desserts. I am currently on a cupcake high and the cravings continue to grow. The use of sweet veggies such as carrots, not only adds moisture to the mixture but also provide you with a great dose of energy and vitamin A to tackle your daily activities. With my left over icing from the chocolate cupcakes I made a few days ago, I decided to adapt a cardamom carrot cake recipe I stumbled upon by adding applesauce to the batter and turning them into cupcakes. Of course they turned out phenomenal and just as moist as I had suspected. The sweet aromas of cardamom and cinnamon instantly filled my home and I knew this creation was worth sharing.
I brought a tray of these scrumptious desserts in to share with my lovely co-workers. To my surprise one of my fellow colleagues decided to play a little “Cupcake Wars” on me and had his girlfriend bake some up as well. I was caught off guard by his actions, however intrigued at what the verdict might be amongst our group. I was fortunate enough to have a test group at home to be confident that my dessert would not fail to disappoint. I was right to believe so, as my Cardamom Carrot & Applesauce Cupcakes ranked 9.4/10 leaving my poor opponent a mere 6.2/10. Looking forward to my next challenger! ;)
Xo Dom Appetit!
Cardamom Carrot & Applesauce Cupcakes
(adapted from: Andria Gaskins, Ultimate Recipe Showdown)
Prep Time: 30 mins
Cook Time: 20-25 mins
Tools Needed: baking mixer, rubber mallet, food processor or grater, measuring cups and spoons, large mixing bowl, cupcake pans (2), paper liners, large mixing bowl
Ingredients:
¾ cup of canola oil
1 ½ cups of white sugar
½ cup of packed brown sugar
2 teaspoons of vanilla extract
4 large eggs (room temperature)
3 cups of grated carrots (6-8 carrots)
1 cup of applesauce
3 cups of all purpose flour
1 ½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of ground cardamom
½ teaspoon ground cinnamon
1 cup of buttermilk (room temperature)
¾ cup of chopped pecans
Directions:
1) Preheat oven to 350 F. Line cupcakes tins with paper liners.
2) In baking mixer, beat sugars and oil until combined. Mix in vanilla and eggs. Mix in carrots and applesauce.
3) In large mixing bowl sift flour, baking soda, baking powder, salt, cardamom, and cinnamon. With mixer on low add flour mixture to carrot mixture while adding buttermilk, beginning and ending with flour mixture. Fold pecans into batter.
4) Spoon batter into lined cups and bake for 20-25 mins. Remove cupcakes from pans to cool completely. See icing recipe below.
White Chocolate Cream Cheese Icing
Prep: 15 mins
Tools Needed: baking mixer, rubber spatula, measuring cups and spoons
Ingredients:
¾ cup of half the salt butter
1 ½ packages of cream cheese (room temperature)
5 cups of icing sugar (confectioners’ sugar)
2 teaspoons of vanilla extract
4 ounces of white chocolate (melted and cooled)
5-6 tablespoons of heavy cream
Directions:
1) In the bowl of baking mixer on medium speed, beat butter and cream cheese together.
2) Reduce speed and add icing sugar, mix until combined. Add vanilla and white chocolate; continue to mix at medium low speed. Add heavy cream and beat until combined. This makes an enormous amount of icing, play with the measurements to suit your desired quantities.
(adapted from: Andria Gaskins, Ultimate Recipe Showdown)
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Cupcake Couture: Chocolate Cupcakes with White Chocolate Cream Cheese Icing
Comments (0) | Tuesday, March 22, 2011
Cupcakes have officially taken over! They are absolutely EVERYWHERE! From Traditional Vanilla butter cream to Chocolate Curry, these personal little bites of delight are in hot demand $$$ on TV and in your local Bakery. I was at a bridal show the other day (Don’t get any ideas now, my girlfriend works PR for the firm representing the show) and found it quite fascinating that these wonderful little cup-sized cakes are pushing their bigger brother out of the way to hold the spotlight as the “new wedding cake”. Not as traditional, but much more practical…no?
I am a firm believer that one does not need to wait for a special event in order to spoil themselves. Every day is a celebration, and what better way to enjoy the little bit of time we have outside of work, than to bake a batch of scrumptious designed mini cakes…made by you. Sprinkles, creamy icings, bright colors, and the buttery rich tastes, are some of the many reasons that cupcakes are so unique and have such an appeal nowadays. It’s all about the allure of making that one cupcake that defines who you are and makes you feel special. All these thoughts about sugar had me craving extremely chocolaty cupcakes, loaded with sweet cream cheese icing.
After browsing the food network for ideas, I came across a great chocolate cupcake recipe made with my favorite ingredient: sour cream, in addition to a white chocolate cream cheese icing that I stole from a carrot cake recipe. There are only two types of icings that I can endure: butter cream and cream cheese. It is the icing that makes the cake, not vice versa. However, a moist cupcake recipe is key. Avoid any quick birthday party c-cakes, as you will be only wasting your time and most importantly your ingredients. Now bear in mind, I do live in an apartment with a revolving door of people, so left over sweets are never an issue. For those of you that are not as fortunate, feel free to share these delights with your co-workers. You do have your figure to keep, with summer just around the corner!
Xo Dom Appetit!
Chocolate Cupcakes
(taken from: Barefoot Contessa, Chocolate Cupcakes)
Prep Time: 25 mins
Cook Time: 18 mins
Tools Needed: medium mixing bowl, large mixing bowl, baking mixer, measuring cups and spoons, rubber spatula, 2 cupcake pans (12 cups each)
Ingredients:
¾ cup of half the salt butter (room temperature)
2/3 cup of granulated sugar
2/3 cup of packed brown sugar
2 extra large eggs (room temperature)
2 teaspoons of pure vanilla extract
1 cup buttermilk (room temperature)
½ cup of sour cream (room temperature)
2 tablespoons of brewed cappuccino mix (or coffee)
1 ¾ cups of all-purpose flour
1 cup of cocoa powder
1 ½ teaspoons of baking soda
½ teaspoon of salt
Directions:
1) Preheat oven 350 degree F. line cupcake pans with paper liners.
2) Cream butter and sugars in the bowl of a baking mixer on high speed until light and fluffy. Lower speed and add eggs and vanilla mixing well.
3) Whisk buttermilk, sour cream, and coffee mix in medium size bowl. In a large mixing bowl, combine flour, cocoa, salt, and baking soda. Mix well.
4) On low speed, add buttermilk mixture and flour mixture alternatively to the sugar mix, starting with wet mix, then dry, until both are completed. Mix only till blended, making sure that all ingredients are mixed in. (use rubber spatula to push all ingredients together in mixer)
5) Scoop batter into cupcake liners and bake in the oven for 18-20 mins checking after 15 mins with a toothpick. Once toothpick comes out dry, remove cupcakes from the tins and allow to cool before icing. Makes 24 cupcakes
White Chocolate Cream Cheese Icing
(taken from: Andria Gaskins, White Chocolate Cream Cheese Icing)
Prep: 15 mins
Tools Needed: baking mixer, rubber spatula, measuring cups and spoons
Ingredients:
¾ cup of half the salt butter
1 ½ packages of cream cheese (room temperature)
5 cups of icing sugar (confectioners’ sugar)
2 teaspoons of vanilla extract
4 ounces of white chocolate (melted and cooled)
5-6 tablespoons of heavy cream
Directions:
1) In the bowl of baking mixer on medium speed, beat butter and cream cheese together.
2) Reduce speed and add icing sugar, mix until combined. Add vanilla and white chocolate; continue to mix at medium low speed. Add heavy cream and beat until combined. This makes an enormous amount of icing, play with the measurements to suit your desired quantities.
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The Healing Powers of Chicken Soup
Comments (0) | Monday, March 21, 2011
For those of you who have noticed, and shame on those who haven’t, I have been terribly, contagiously sick all weekend. Actually, it’s been a 5 day weekend to be exact. It’s truly crazy how quickly you can recluse from society when your body aches and you’ve managed to empty two tissue boxes and moved onto the TP rolls. Gross, I know. On the bright side of things, the entrapment of dear Mother Nature’s maladies, allowed me a weekend of undisturbed relaxation and reflection. I also ate tons of unnecessary foods and spent a ridiculous amount of money at Bulk Barn. Thank God Bulk Barn made its way to Montreal! This place has everything you could imagine, from gummy bears to coconut flour, in bulk. It’s a bakers dream. I definitely stocked up for the cupcakes I will be baking next week… but for today, I need something to nip this parasite in the butt. The gloves are off and I am tackling this bad boy with some veggie power, and a little fatty protein of course.
Chicken Soup for this little sick girls Soul, is what the doctor ordered. This soup is a creation of several veggies sitting in my fridge and one BBQ’ed chicken, courtesy of Provigo’s Deli section. This colorful medley will not only clear your congested senses but will also fill your home with that warm hearty feeling that we were teased with last week (From 10 degrees Celsius to 10 cm of snow in one day?!?! Mother Nature, is this completely necessary?). If we can’t fight the weather, we might as well enjoy its lingering days by filling our bellies with a nutritious bowl of this simmering concoction.
Xo Dom Appetit!
Chicken Medley Soup
Prep Time: 30 mins
Cook Time: 45 mins
Tools Needed: cutting board, knife, large skillet, large pot, wooden spoon
Ingredients:
1 medium onion
6 garlic cloves
6 carrots (washed and chopped, not peeled)
3 celery stalks (washed and chopped)
1 package of green beans (washed and chopped)
1 can of diced tomatoes
1 can of crushed tomatoes
1 package of non-salted chicken broth
5 cups of water
1 Whole BBQ’ed Chicken
1 cup of wild rice (uncooked)
1 large handful of water cress (washed and stems cut)
1 teaspoon of hot chili flakes, cayenne pepper
1 tablespoon of olive oil (for browning of veggies)
Splash of Red Wine (optional)
Salt and Pepper to season
Directions:
1) Put broth and water to boil in large pot. Add wild rice to boiling pot. Add can of diced and crushed tomatoes and leave to boil on medium heat. Stir occasionally.
2) Add oil to large skillet and over medium high heat brown the onions, garlic and carrots. Add celery and a splash of wine allowing all veggies to get a bit charred; ensure to stir so veggies do not stick. Add green beans.
3) Cut up chicken into slices and add to large pot. Add browned veggies and spices (chilis, cayenne, salt and pepper). Cook at medium low heat for 30 mins and then simmer on low for 10-15 mins. Cool and serve. This makes about 16-20 servings, so feel free to freeze leftovers!
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A Chinatown Treat: Shrimp and Bamboo Shoot Dumplings with Peanut Sauce
Comments (0) | Monday, March 14, 2011
Anyone who is familiar with their city will admit that an afternoon in their local Chinatown feels like a complete cultural displacement. The hustle and bustle of these small but extremely organized cities within cities will never cease to amaze me. The vibrant colours and strong odours changing from grocer to grocer are extremely distinct and give you a sense of what China must taste like. The thing about Chinatown is that no matter what the weather or time of day, each little market is jam-packed with their local shoppers, curious tourists looking for hot deals, and floaters like myself searching for dinner ideas. Every store differs from the next, and without a translator you are left blinded to what could be one of the best meals you have ever created.
I was craving dumplings yesterday and knew I was not going to kick this craving easily. So I considered myself lucky to have my Chinatown savvy girlfriend with me while buying the basic ingredients to make my own Shrimp and Bamboo Shoot Dumplings. I still can’t get over the simplicity to making these little stuffed wonders. They are sooooo easy to make and the flavour in each bite is irresistible. The blended tastes of the shrimp, coriander and bamboo shoots make for the perfect amuse-bouche. This is also a very interactive appetizer to make. If you are having friends over, get them to join in for the prep work, of course offering them a glass of red for their efforts. Serve these steamed or lightly fried finger foods with your fave dipping sauce, or make your own! I suggest this amazing peanut sauce that I took from the wonderful Chuck Hughes (also my inspiration for the dumplings, and he is from Montreal!!).
Xo Dom Appetit!
Shrimp and Bamboo Shoot Dumplings
(adapted from Chuck's Day Off: Dumplings)
Prep Time: 20 mins
Cook Time: 40 mins (to cook all dumplings – 10 mins about each batch of about 6)
Tools Needed: food processor, bamboo steamer (or regular steamer, but tastes better with bamboo!), cutting board, knife, 2 baking pans, medium size saucepan, small bowl, basting brush, measuring cup and spoons, medium size skillet, spatula
Ingredients:
16 de-shelled/ de-veined medium size shrimps
3 garlic cloves
¼ cup of chopped cilantro
¼ cup of water cress
3 bamboo shoots chopped
1 teaspoon of sesame oil
1 pinch of chilli flakes
Zest of 1 lime
½ teaspoon of salt
1 teaspoon of pepper (crushed)
1 package of round wonton wrappers
2 chives thinly sliced for garnish
Vegetable oil for frying
Directions:
1) In food processor combine shrimp, garlic, cilantro, water cress, bamboo shoots, sesame oil, chilli flakes, lime zest, salt and pepper. Process until smooth paste, 1-2 mins.
2) Take wonton wrappers and spoon mixture into centre, brushing edges with water lightly. Fold the wonton over making a half moon shape pressing lightly to enclose mixture within and lay on baking sheet. Continue until mixture is complete.
3) Put bamboo steamer over boiling water and steam dumplings for about 10 mins per batch. Set aside on covered plate.
4) You can enjoy dumplings steamed or right before serving lightly fry on a skillet. Sprinkle with chives and serve. Makes about 40 dumplings.
Peanut Butter Dipping Sauce
(adapted from: Chuck's Day Off: Peanut Butter Sauce)
Prep Time: 5 mins
Cook Time: 5 mins
Tools Needed: small saucepan, wooden spoon, measuring cup and spoons
Ingredients:
½ cup of vegetable broth
¼ cup of smooth peanut butter
1 tablespoon of soy sauce
1 tablespoon of red wine vinegar
1 tablespoon of honey
½ teaspoon of toasted sesame oil
Salt and pepper
Directions:
1) In small saucepan over medium heat mix all ingredients for about 5 mins until texture is creamy. Remove from heat. Serve with the dumplings and enjoy! J
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Saturday Morning Sunrise: Caramelized Apple and Cheddar Cheese Crêpes
Comments (0) | Saturday, March 12, 2011
I love Saturday mornings because it means that I still get one more sleep-in before work starts again. I love the first morning sun creeping through the blinds, gently reminding you that spring is around the corner. I love waking up to a house full of people ready to make a big hungry-man breakfast, and more than anything, I love the first sip of my citrus vanilla tea. Hmmmm…Saturday mornings. They’ve evolved so much since we were kids, yet stayed exactly the same. Still satisfying, but the cartoons just aren’t the same. The creative animated geniuses out there might still be asleep, but the foodies in this household are awake and hungry.
Breakfast is my favourite meal of the day. It is so satisfying and provides you with energy to face the day ahead. I still cannot understand how people skip this extremely critical meal. I actually can’t think straight if I don’t eat first thing in the morning, or hourly. So when my sister rolled in this morning bragging about the crêpes she had made last night with her buddies, I was instantly salivating. I want crêpes! Delicious warm and sweet crêpes stuffed with something delicious and a hint of salt. Yes…crêpes it is. I had a few left over apples and a small chunk of extra old cheddar cheese left, so why not? My darling sister lent her crêpe making expertise and I obediently followed her lead while caramelizing my apples for this easy and quick breakfast. I layered the apples over the warm crêpe and added a few slices of extra old cheese. The lightly sweet and bitter flavours from the apples mixed with the salty strong tastes of the cheese teases the palate like no other. Drizzle some pure maple syrup on top of this morning delish, and voilà ! A no stress, no mess, little taste of Paris!
Xox Dom Appetit!
Caramelized Apple and Cheddar Cheese Crêpes
Prep Time: 15 mins
Cook Time: 20 mins
Tools Needed: 2 medium frying pan, medium mixing bowl, ladle, measuring cup, knife, peeler, cutting board, whisk
Ingredients:
2-3 apples
1 tablespoon of brown sugar
1 tablespoon of butter
8 slices of cheese
1 cup of all-purpose flour
1 cup of milk (give or take)
¼ cup of granulated sugar
Pinch of salt
1 egg
Pure Maple Syrup for drizzling
Directions:
1) Peel and cut apples into thin slices. Cut cheese slices and put to the side. (If you prefer grated cheese, go right ahead!)
2) Melt butter on pan in medium heat and add apples, caramelizing with brown sugar. Cover and set aside once softened.
3) Whisk flour, sugar, salt and milk in bowl making sure that the consistency is not too thick and not too liquid (add milk if needed)
4) Melt small pad of butter in pan on medium heat and drop 2/3 of a ladle in pan, making sure to twist pan so batter is equally distributed and thinned out (as thin as possible). Cook on each side for approx. 2 mins, ensuring does not burn, flipping once golden brown. Remove and put on plate. Continue until all batter is completed.
5) Spoon apples into center of crêpe and top off with cheese. Flip one side of crêpe over and roll closed. Drizzle with maple syrup and serve! (The batter makes 10 crêpes, but I suggested filling for 6 crêpes. You can increase the apples for more filling!)
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Juke Box Classics with a twist: Lean Ground Beef Burgers on 9 Grain Bread with Sweet Potato Fries
Comments (1) | Tuesday, March 8, 2011
Remember the feeling of going to a complete old school dive and ordering a big juicy beef burger stuffed with the works and served with thick cut oily potato fries on the side? I sure do. When you’re a kid, this is your dream meal. No meal could compete with that classic sandwich. There is just something nostalgic about a burger and fries that I just can’t kick. I think of warm summer nights, drive thrus, milkshakes and fries. Oh god, I should weigh 200 pounds with these overwhelming moments of imagery. I don’t seem to be the only one bringing the burger back! I was driving through the West Island the other day and noticed a new burger joint, Jukebox Burgers & Bar Laitier, which had everything to feed my nostalgia, but my pockets were empty, so it was a No-Go. I decided to go home and make myself a real nice thick and juicy burger and throw in a fun little twist on my fries.
A lean ground beef burger on 9 grain bread with sweet potato fries coming right up! I decided to cut out the unnecessary wherever possible and used organic lean ground beef from the farmer’s market as well as 9 grain bread from one of my favourite Boulangerie’s, Premiere Moisson, I am sure you have all heard of it (and if you haven’t, def worth a stop in…try their thick hot cocoa...to die for!). I marinated my meat with enough flavours that you would not need to mask the tastes with that silly ketchup and dreadful mayo (Eck! I love it, but am slowly weaning myself off it!). Most importantly, I switched in the ol’ drab white potato for its more nutritional and flavourful brother, for a lovely plate of sweet potato fries. Lip smacking good I tell you, and you saved on calories without sacrificing tastes!
Xo Dom Appetit!
PS. Marinate the meat for a few hours in the fridge for stronger and more delicious flavours, and feel free to switch the seasonings up. No Harm in experimenting!
Lean Ground Beef Burgers on 9 Grain Bread
Prep Time: 20 mins
Cook Time: 15 mins
Tools Needed: medium size mixing bowl, cutting board, knife, large frying pan, spatula
Ingredients:
1.32 pounds of organic lean ground beef (approx.)
2 green onions (chopped)
½ small onion (chopped finely)
1/3 cup of bread crumbs
1 large egg
1-2 teaspoons of Cajun mixed spices
½ teaspoon of cayenne pepper and garlic powder
2-3 tablespoons of olive oil
Salt and Pepper to season
Directions:
1) Empty ground beef into medium bowl and start mixing in all other ingredients with your bare hands (make sure washed).
2) Once all grounds have been covered, put a saran wrap over mixture and put into fridge for a couple hours to allow the flavours to blend. If you are hungry and want to eat now, go right ahead and roll into flattened balls as big as the palm of your hands and start frying over medium heat with a splash of oil. While frying, ensure to turn the patties every 1 ½ minutes to ensure no burning. To ensure that meat is cooked properly, test by cutting small slit with a knife, if light pinkish brown, remove from heat. Slice up fresh tomatoes and lettuce and serve over 9 grain bread with a side of sweet potato fries. Makes 8-10 patties.
Sweet Potato Fries
Prep Time: 10 mins
Cook Time: 45 mins
Tools Needed: cutting board, knife, large baking sheet
Ingredients:
2 large sweet potatoes
1 teaspoon of paprika
2-3 tablespoons of olive oil
Salt and pepper to season
Directions:
1) Preheat oven at 350 degrees F
2) Wash sweet potatoes under cold water, scrubbing off all dirt. Cut off ends and slice into thick potato wedged chunks, leaving skin on.
3) Spread sliced potatoes on baking sheet and drizzle with oil. Sprinkle with paprika, salt and pepper and lightly toss.
4) Put into oven and bake for 35 mins, turning them once. Broil on high heat for 5-10 mins, checking to ensure that these bad boys don’t burn. Remove and serve right away with main dish or alone! Makes 4 servings.
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Welcoming Spring with open arms and a bowl full of: Mango and Blueberry Cobbler
Comments (0) | Monday, March 7, 2011
I think it’s safe to say that Spring might finally be here. I heard the birds chirping on Friday morning when I was definitely not feeling chirpy at all, and it brought a little song to my heart. I know it sounds cheesy but I have been waiting four long months to hear those little sounds of harmony. My roommate / best friend and I decided to get back into our little tradition of baking and wine, by making one more health conscious dessert: Mango Blueberry Cobbler.
The thing about Mel is that she has the fastest metabolism I have ever seen. This woman can eat a full sugar pie to herself and still have room for a medium pepperoni and cheese pizza. It’s actually remarkable how she does it. Needless to say, she was really looking forward to this cobbler. I have to admit, I didn’t quite tell her that this was a no bake, raw foods dessert that I had stumbled upon, because I knew her interest would dwindle. And I was right! She was a bit disappointed, and kept nagging me, “next time we are baking real cupcakes right?” But when it came time to slicing this baby up, she couldn’t keep her filthy little paws off them! Crunchy pecans, sweetened and glued together by gooey dates, fresh lively flavors from the bright orange mangos and light bursts of firm blueberry’s, all blended together to provide an amazing energizing dessert or breakfast. It is so freaking good, I am telling you! You won’t notice that it is sugar, flour, butter and bake free!
Xo Dom Appetit!
PS. I have adapted this recipe to my liking by using real maple syrup instead of making the syrup suggested. I also added blueberry’s and subtracted the vanilla bean. Feel free to use any fruit you want, but if you choose Mango’s, ensure that they are sweet and ripe.
Mango Blueberry Cobbler
(adapted from: Ani's Raw Food Kitchen)
Prep Time: 30 mins
Cook Time: ---
Tools Needed: cutting board, knife, food processor, 9 x 9 baking dish, medium size bowl, big spoon, measuring cup, measuring spoons
Ingredients:
3 cups of pecans
¾ teaspoon of salt
¾ cup of pitted dates
½ teaspoon of vanilla
4-5 ripe mangos
1 cup of blueberries
1 tablespoon of coconut oil melted (optional, I just love the island flavor)
2 tablespoons of pure maple syrup
Directions:
1) Crust: process dates, pecans, salt and vanilla in food processor until crumbly and spread half the mixture at the bottom of the baking dish
2) Filling: peel and cute mangos into slices and into medium size bowl. Add blueberries, coconut oil, syrup and toss until all covered. Spoon onto crust and top off with remaining crust mixture. Keeps in fridge for 2 days. Enjoy J
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Chocolate Brownie with Raspberries and White Chocolate Chips and…Butternut Squash!
Comments (2) | Monday, February 28, 2011
I was sitting on the couch, sipping on some green tea while watching the Food Network (my usual Saturday morning routine), when I saw the best dessert idea ever: Brownies made with Veggies!? The ladies from the show Cooking Yourself Thin were trying to help some adorable chubby girl lose weight for her wedding, by taking her fave foods and giving her healthier options. This one really caught my eye, as I am HUGE brownie fan (duh!) and was literally praying for any solution to this addiction. Seriously gang, if I had a Juliette et Chocolat behind my house I would be eating their Salty Caramel Brownie every day. They have the most deliciously moist brownie I have ever tasted…until now.
I know it sounds weird, but I am telling you this brownie is finger lickin’ good! Picture a guilt-free brownie….that actually tastes good. It has every flavor a brownie should have: a strong cocoa flavor, sweet and tart raspberry taste, and moist squishy texture from the squash= PERFECTION. I want you all to know that I am not in fact biased as I had a number of people try them and they all freaked out on how amazing these were, not believing , and not wanting to hear that these chocolate delights are made with a vegetable. Bake up a batch of these bad boys and eat not only one slice, but two or three! We can finally afford the calories ladies, and if your men are squeamish about the idea….what they don’t know, won’t hurt them ;)
xo Dom Appetit!
PS. This was my first time making these, but next time I will try them with Blueberries and dark chocolate chips! Don’t be afraid to experiment!
Chocolate Brownie with Raspberries and White Chocolate Chips
(taken from: Cooking Yourself Thin Recipes)
TOOLS NEEDED: a square brownie tin (9 x 9), hand held electric mixer, measuring spoons, measuring cups, spatula, parchment paper, big mixing bowl.
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes: 9
Cooking time: 30 minutes
Makes: 9
INGREDIENTS:
1 cup of Raspberries (or any berry of your choice!)
2 cups of cooked mashed Butternut Squash
2 handfuls of White Chocolate Chips
1 cup of ground Almonds (powder)
1 ¼ cups of white sugar
3 medium eggs
¼ cup of self-rising flour (to make this, we experimented by taking a bit less of ¼ cup of flour and adding ¼ teaspoon of baking powder and a dash of salt! Worked for us…)
½ cup of Dutch Processes Cocoa Powder
1 teaspoon of baking powder
¼ teaspoon of salt
1 tablespoon of Dutch Processed Cocoa Powder to top off the brownies (optional)
DIRECTIONS:
- Preheat the oven to 400 F
- Line backing tin with parchment paper, putting a bit of oil in the corners
- Beat the eggs and sugar in the big bowl until they have quadrupled in size and are pale and fluffy
- Beat in the squash, flour, almond powder, cocoa powder, salt and baking soda. Make sure well mixed and no clumps!
- Pour half of the batter in the tin and add the raspberries and white chocolate all over the mixture. Cover with remaining mixture. Place in oven and cook for 30 mins. Check with toothpick, if comes out a bit crumbly, then your brownies are ready! Leave to cool for 20 mins, sprinkle with cocoa and serve! J
 |
| Et Voila! The ideal Guilt-Free Brownie! |
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The Wonderful World of “Magnolia”: Sour Cream Breakfast Buns
Comments (0) | Sunday, February 27, 2011
Yes, I am blogging about the one the only, Sex and the City's fave cupcake shop, Magnolia Bakery (Manhattan, NY). And, it is definitely as fabulous as it was described to be. The beautifully stacked cupcakes and icing smothered cakes stare at you quietly whispering “eaaaaaaaaaaat me”. Once you have inhaled that buttery sweet smell, you will be walking out of there with a dozen cupcakes, easily. After scoffing down three butter- cream vanilla and chocolate cupcakes (I even dabbed a wet finger to make sure not to leave any crumbs behind), I noticed that Magnolia was offering a cookbook of all their famous recipes. Seriously? Yes, I tell you! Magnolia had finally decided to reveal its scrumptious secrets to the world, and most importantly, Hungry Brownie’s kitchen.
I have made it my mission to bake at least one sweet delight from this book every two weeks. I would do more, but let’s be realistic; I don’t want to be walking around with cottage cheese thighs this summer, and I am sure none of you would want to see it either! Oddly enough, my first choice of the many options, were the Sour Cream Breakfast Buns. The smell of these cinnamon and sugar covered moist breakfast buns will fill your home with a soothing comfort. Make sure to eat these pups when they are warm straight out of the oven with a cup of chai tea.
xo Dom Appetit!
Sour Cream Breakfast Buns
(taken from: The Complete Magnolia Bakery Cookbook)
Prep Time: 25 mins
Cook Time: 20 mins
Tools Needed: deep muffin pans (2-3 makes 18 buns), 3 mixing bowls (1 small, 1 medium, 1 large), electric mixer, sifter or whisk, large spoon
Ingredients:
BUN:
3 large eggs at room temperature
3 cups of all-purpose flour
¼ cup of unsalted softened butter
1 ½ cups sugar
1 ½ teaspoons of baking soda
1 ½ teaspoons of baking powder
1 ½ teaspoons of vanilla extract
1 ½ cups sour cream (hmmmm…life without sour cream would not be worth living!)
TOPPING:
1 ½ cups of firmly packed light brown sugar
2 cups of coarsely chopped pecans
2 teaspoons of cinnamon
Directions:
1) Preheat oven to 350 degrees and grease your muffin pans (with pam, or the ol’ fashioned way: butter!)
BUNS:
2) In medium bowl sift/whisk dry ingredients (flour, baking powder, baking soda), set to the side
3) In large bowl, using electric mixer, cream butter and sugar until fluffy, then add eggs one at a time, then beat in vanilla. Mix in the dry ingredients until all combined. Mix in sour cream and then scoop into muffin trays
TOPPING:
4) In small bowl, mix the brown sugar, pecans and cinnamon. Generously sprinkle on top of buns. Bake for 20 minutes and check with knife or toothpick to make sure the center is cooked. Remove, Cool, and enjoy J (makes 18 buns)
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