Recipes - Brownies

Have I mentioned that taste.com.au is an awesome website?  I found this brownie recipe there and it is tops. Super quick to throw together and simple, so it's a great recipe to do with kids. I changed it a bit but it worked perfectly so I'll let you know how I do it and you have the link to the original recipe.  There is only one flaw, it's so chewy and chocolatey and rich and delicious that you can't stop at one!!


Ingredients
200g good quality dark chocolate, chopped
150g unsalted butter, cubed
160g brown sugar
1/2 tbs vanilla extract
2 whole eggs
1 egg yolk
85g plain flour
50g walnuts, roughly chopped
25g macadamia nuts, roughly chopped
20g white choc chips
icing sugar and cocoa to dust

Step 1 - Preheat oven to 160°C.  Grease and line a slice tin with baking paper.
Step 2 - Place butter and chocolate in a large microwave safe bowl.  Microwave for 1 minute on medium-high heat.  Remove and stir with a balloon whisk.  If not completely melted, return to microwave for 20 seconds.
Step 3 - Add sugar and vanilla and whisk until incorporated.  Add eggs, one at a time, beating will with the whisk after each addition then finally add the yolk and flour and stir well.  Lastly, fold through the nuts and white chocolate.
Step 4 - Pour mixture into prepared pan and place in the oven.  Cook for 45 minutes, then remove from oven and leave at room temperature to cool.  Brownies may appear to be runny or soft in the middle when removed from the oven but will set as they cool.  
Step 5 - Once cooled, turn onto a wire rack and gently peel off baking paper.  Slice into pieces and dust with a mixture of icing sugar and cocoa to serve.

Recipes - Rich Chocolate Tart

This is another recipe sourced from taste.com.au.  I found it under the guise of an Easter recipe, but really, it can be decorated with anything and enjoyed all year round.  A word to the wise - this is deadly!  Why?  For one, it's really easy to throw together and two, it is delicious! You only need a sliver so this cake can serve 12.

Ingredients
250g dark chocolate
200g butter, cubed plus 125g butter, room temperature, cubed
6 eggs plus 1 egg yolk
1/3 cup caster sugar
2 cups plain flour
3/4 cups icing sugar
1 tsp vanilla extract
1 tbs chilled water
12 cherries
extra icing sugar and vanilla mascarpone, to serve

Step 1 - Place flour, icing sugar and 125g room temperature cubed butter in a large bowl.  Rub between finger tips until mixture resembles bread crumbs.  
Step 2 - Make a well in the centre and add egg yolk, vanilla and water.  Combine with a butter knife until dough just comes together.
Step 3 - Turn out onto a lightly floured surface and knead until mixture has formed a smooth dough.  Roll into a ball, flatten slightly, wrap in cling wrap and refrigerate for 30 minutes.

Step 4 - Preheat oven to 190°C and place a large flat tray inside.  Grease a 26cm fluted, loose bottom tart pan.  
Step 5 -  Use a rolling pin to roll out dough between two pieces of baking paper into a 1/2 cm thickness.  Line tart pan with pastry and trim excess.  Place in freezer for 15 minutes to firm.
Step 6 - Remove from freezer, line with baking paper and fill with dried beans or uncooked rice.  Place on hot tray and bake for 10 minutes.  Remove baking paper and rice and return to oven for a further 10 minutes, until just golden.  Remove from oven and set aside.

Step 7 - Place remaining butter into a microwave proof bowl along with chocolate and microwave for 2 minutes on medium-high heat, stirring after one minute. Set aside.
Step 8 - Place eggs and caster sugar in a new bowl and beat with an electric mixer for 4 minutes.  Pour in chocolate mixture and beat until combined.
Step 9 - Pour chocolate mixture into pastry case and bake for 18-22 minutes, until a crust has formed.  Remove from oven and leave at room temperature to cool. When cool, transfer to fridge for at least 2 hours to set.
Step 10 - Decorate with cherries, dust with icing sugar and serve with vanilla mascarpone on the side. 

Recipes - GFDF Strawberry Chocolate Muffins

This was my second attempt at making gluten free dairy free muffins and they received mixed reviews.  I think they taste great and everyone who has tried them agrees that strawberry and chocolate go together and that chocolate and hazelnut go together.  But, do hazelnut and strawberry go together?  I think so but the jury is out.  As always, I love your comments on my recipes but I am especially curious about what you all think of these!

Ingredients

3/4 cup gluten free SR flour

3/4 cup rice flour

1/2 tsp baking powder

3/4 cup hazelnut meal

1 cup sugar

1 cup soy milk

1/3 cup light olive oil

1 egg

500g strawberries, hulled and quartered

200g GFDF chocolate, roughly chopped, I used Sweet William brand

Step 1 - Preheat oven to 200°C.  Grease 2 x 6 hole Texas muffin tray.

Step 2 - Place strawberries in a large bowl.  Blitz with a stick mixer.  Alternatively, blend in a food processor or blender and transfer to a large bowl.

Step 3 - Add egg, oil, milk, sugar, hazelnut meal and chocolate to pureed strawberries.  Stir gently until combined.

Step 4 - Place flours and baking powder in a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.

Step 5 - 3/4 fill each muffin hole with mixture and bake for 25 minutes. 

Recipes - Chocolate Coconut Torte

This was a favourite of mine when I was younger and after a little searching, I managed to relocate the recipe.  It is from the 'A Taste In Time' cookbook by Beverly Sutherland Smith and is quick and simple to whip up.  With a moist, chewy centre and  crisp shell, this torte is an impressive and delicious dessert  to serve to guests.  Or make it for yourself, it's worth it. 

Ingredients

4 egg whites

1 cup castor sugar

1 cup dessicated coconut

3 tbs cocoa

1/2 tsp almond essence
vanilla mascarpone, to serve

Step 1 - Preheat oven to 180°C. Grease a 20cm spring form pan and line base with baking paper. 

Step 2 - In a large clean bowl beat egg whites until stiff peaks form.  Add sugar, tablespoon at a time, ensuring it has been fully encorperated before adding the next spoonful. 
Step 3 - Gently fold the coconut, cocoa and essence into the meringue mixture.

Step 4 - Transfer to greased pan and spread with a spatula to form an even layer.

Step 5 - Bake for 20 minutes until top is set and crisp.  Remove from oven and set aside to cool.  Do not be too alarmed if centre seems a little soft as the torte will firm as it cools.  Wait about 10 minutes before removing collar. 

Step 6 - Serve with vanilla mascarpone.


Notes:


This torte is very delicate once cooked, so much care must be taken when trying to move it from tin to serving platter, or platter to plate.  A large quinelle of mascarpone can help hide most of the damage!

Recipes - Orange and Dark Chocolate Muffins

I'm not the biggest jaffa fan but this combination was made by request and tastes pretty spectacular.

Ingredients

1 quantity sweet muffin mix

1 cup dark chocolate chips

4 oranges, zested

Following the sweet muffin mix recipe;

Step 3 - After combining wet ingredients, gently fold trough orange zest and dark chocolate bits. 

Recipes - Raspberry and White Chocolate Muffins

Raspberry. White Chocolate.  Enough said. 

Ingredients
1 quantity sweet muffin mix
1 cup frozen raspberries
2/3 cups white choc bits
1 tsp vanilla extract


Following the sweet muffin mix recipe;


Step 3 - After combining wet ingredients, gently fold trough raspberries, vanilla and white chocolate.

Recipes - Caramel, Peanut Butter and Choc Chip Muffins

My mum LOVES these muffins.  In fact, I think the flavour combination was her idea. You won't be able to stop at just one.

Ingredients
1 quantity sweet muffin mix
380g tin caramel top and fill
1 cup peanut butter
1/2 cup dark choc chips


Following the sweet muffin mix recipe;

At step 3 - Add caramel and peanut butter with wet ingredients.  When combined, gently stir in choc chips.

Recipes - Choc Coconut Slice

This is my go to recipe when unexpected guests drop by.  The ingredients are staples in my kitchen and it is so easy to whip up. I believe the recipe came from a Women's Weekly cookbook but I have not seen the recipe for years and have most likely modified it from the original.  Still, it tastes pretty good and it's a great recipe for kids who like to cook as it only requires a little help from an adult. 

Ingredients

1 cup plain flour

1 cup desiccated coconut

1/2 cup caster sugar

2 tbsp cocoa

1 egg

125g butter, melted
1 tsp vanilla extract
Icing 
1 cup icing sugar
30g butter, melted 
1 tbs cocoa 
1 tbs hot water
Shredded coconut, toasted

Step 1 - Preheat oven to 180°C.  Line a swiss roll tin with baking paper. 
Step 2 - Place dry ingredients in a large bowl and combine.  Make a well, add wet ingredients and mix until combined.
Step 3 - Transfer mixture to prepared tin and use fingers to press down into an even layer.  Bake for 20 minutes.
Step 4 - Remove from oven and leave in tin to cool.
Step 5 - Turn out cooled slice onto a board.  In a small bowl, add all icing ingredients except coconut and stir until combined.  If needed, add more hot water, little by little, until the icing has reached a smooth spreadable consistency. Spread over slice and refrigerate for 10 mins to set icing. 
Step 6 - Sprinkle with toasted coconut and cut into pieces. 

Recipes - Chocolate Mousse Cake

This rich, decedent cake is a great way to impress people with minimal effort!  The recipe goes against all my cooking instincts and needs to be followed to the letter.  I found the recipe on taste.com.au, read through all 160 ratings and comments and made it twice before posting just to make sure I had it right.  Enjoy.  

Ingredients 

500g dark chocolate

125g butter

2 tbs golden syrup

4 eggs

1 tbs caster sugar

1 tbs plain flour 

200g Mascarpone

2 x double ristretto shots
1 tbs icing sugar

Step 1 - Preheat oven to 220°C.  Grease and line a 20cm spring form pan.
Step 2 - In a bowl over simmering water, melt chocolate, butter and golden syrup. Set aside to cool.
Step 3 - Beat eggs and sugar for 10 minutes.
Step 4 - Fold flour gently through eggs then fold in chocolate mixture.
Step 5 - Pour mixture into prepared pan and bake on the middle shelf of the oven for 12 minutes.
Step 6 - Remove from oven and transfer directly to fridge.  Refrigerate for at least two hours and up to 24.  
Step 7 - Beat mascarpone, coffee and icing sugar together until thick and well combined.
Step 8 - To serve, slice cake with a warm knife and serve with a dollop of coffee mascarpone. 

Notes:


The timing of this recipe is really important.  Eggs need to be beaten for 10 minutes, timed and cake needs exactly 12 minutes in the oven.  


When removed from the oven, the centre of the cake will be very runny.  Do not return to oven, move cake directly to fridge to set.  

Up to half the dark chocolate can be substituted for milk chocolate to cut the richness of this cake.

Double ristretto shots can be replaced with 2 x regular coffee shot or (if desperate) 2 tbs instant coffee dissolved in 1 tbs hot water.