THE MANY FACES OF BROWNIE CUPCAKES

One basic recipe, several ways to dress it up. I adapted the basic brownie and icing recipes from a version found in Martha Stewart’s Cupcakes. Clockwise from top left: Rose-Mint, Chai, Lavender and Orange-Ginger Brownie Cupcakes. I started making them in August last year and they’ve been a regular component of my weekly donations. Once iced and set, they stay good for a couple of days at room temperature.

BROWNIE CUPCAKE BASIC RECIPE
(modified from Martha Stewart’s Cupcakes)

1 package Baker’s Unsweetened Chocolate (4oz)
1 stick (1/2 cup, 113 g) unsalted butter
265g sugar (1 + 1/3 cup)
2 room temperature eggs
1/2 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Place 12 cupcake liners in a baking sheet, and heat the oven to 350F.

Chop the chocolate and butter in pieces, place them in a microwave-safe bowl and melt at 50% power just until the chocolate is almost fully melted. Finish melting by whisking gently until smooth. Allow it to cool for 5 to 10 minutes.

In another bowl, mix flour, salt and baking powder. Reserve.

To the melted chocolate, add the sugar and mix with a handheld mixer, when the sugar is incorporated (it won’t be smooth), add the eggs, one at a time, then the vanilla extract. Whisk until smooth, for a couple of minutes medium-speed. Gently sift the flour mixture on top, whisk just until the flour is incorporated and no dry bits can be found.

Fill each cupcake 3/4 full with the batter. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out slightly moist. Cool completely before icing.

ENJOY!

to print the recipe, click here

ROSE AND MINT BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1 bag Bigelow Rose Mint Tea
1/8 tsp rose water (I used Nielsen-Massey)
180g (1 + 1/2 cup) powdered sugar

Infuse the milk with the bag of tea by bringing it almost to a full-boil in a small saucepan, turning off the heat, adding the tea bag, closing the pan and leaving undisturbed for 10 minutes. Squeeze the tea bag. If you want a little more pink color, add a touch of food gel (I used fuchsia from Sugarflair, added with a toothpick).

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles, or flowers made from Royal icing or molded chocolate, as in the picture below.

CHAI BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1 bag Double Chai Stash Tea
180g (1 + 1/2 cup) powdered sugar
sprinkles (I used this one, a favorite)

Infuse the milk with the bag of tea by bringing it almost to a full-boil in a small saucepan, turning off the heat, adding the tea bag, closing the pan and leaving undisturbed for 10 minutes. Squeeze the tea bag to release flavor and reserve the milk.

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles, Royal icing flowers, or molding chocolate details.

LAVENDER BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1/4 tsp dried lavender flowers
180g (1 + 1/2 cup) powdered sugar
sprinkles

Infuse the milk with the dried lavender by bringing it almost to a full-boil in a small saucepan, turning off the heat, closing the pan and leaving undisturbed for 10 minutes. Pass the milk mixture through a fine sieve to remove the lavender. Reserve the milk. If desired, add a tiny drop of purple food gel dye.

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles.

ORANGE-GINGER BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1 bag Orange-Ginger tea (I used this one from Republic of Tea)
180g (1 + 1/2 cup) powdered sugar
sprinkles

Infuse the milk with the bag of tea by bringing it almost to a full-boil in a small saucepan, turning off the heat, adding the tea bag, closing the pan and leaving undisturbed for 10 minutes. Squeeze the tea bag to release flavor and reserve the milk. If desired, add a very tiny amount of orange food gel dye.

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles.

ENJOY!

to print the basic recipe for icing, click here

Comments: My main modification of the recipe was to use the full package (4 oz) of the unsweetened chocolate, adjusting the flour and butter amounts, so that you are not left with a tiny bit of chocolate hanging around. The cupcakes bake without doming too much, perfect to have a flat layer of icing on top.

In this post I used tea to flavor most icings but you can also use orange or lemon zest, omit the decorations, or flavor the basic icing with any extract you like. They are super versatile. If you use molded chocolate to decorate and the room is too warm, the chocolate might get slightly soft, but it won’t lose its shape. To make decorations with molded chocolate I used mini silicone molds, and later painted them with luster powder + vodka.

ONE YEAR AGO: Olive Oil Brioche

TWO YEARS AGO: Coconut and Lime Macarons

THREE YEAR AGO: Flank Steak Carnitas

FOUR YEARS AGO: Sesame and Poppy Seed Sourdough

FIVE YEARS AGO: Pecan-Crusted Chicken from Southern at Heart

SIX YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

SEVEN YEARS AGO: Chestnut Brownies and a Blog Award!

EIGHT YEARS AGO: Quinoa with Cider-Glazed Carrots

NINE YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

TEN YEARS AGO: Pain de Provence

ELEVEN YEARS AGO: Golspie Loaf, from the Scottish Highlands



4TH OF JULY INSPIRED BAKING

HAPPY 4th OF JULY!

Just a couple of days ago I celebrated 11 years of my naturalization! It always gives me a smile the fact that it fell so close to such an important holiday. Today I share four bakes that celebrate the occasion: macarons, sugar cookies, red velvet brownies, and baked donuts. The common denominator? Sprinkles. I bet you are not surprised.

4th OF JULY MACARONS WITH CHOCOLATE COCONUT FILLING
(from the Bewitching Kitchen)

For the shells:
200g  powdered sugar
115 g almond flour
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar
100 g granulated sugar
¼ tsp vanilla paste or extract
red, blue, purple and black food gel dye

for the chocolate-coconut ganache:  
180g cream of coconut
1/8 tsp salt
200g chocolate, cut in small pieces (II used 70% Lindt)

to decorate:
white non-pareils

Make the shells:
Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered sugar, and ground almonds in a food processor. Pulse until the mixture looks like fine meal, about 12 pulses. Pass through a sieve and transfer to a small bowl or to a sheet of parchment/baking paper. Set aside.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar in five additions, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme (marshmallow fluff). Add the vanilla. Whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm. Transfer the whites to a medium bowl.

Fold in the ground almond/almond meal mixture in two increments. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl.   Divide the batter in three parts, dye 1/3 red, dye 1/3 blue (using a mixture of blue, purple and black to get the tone of blue you like). Leave the final third white. Pour the three batters side by side over plastic wrap, enclose them wrapping the plastic around like a sausage. Drop the bag with the three colors inside a piping bag fitted with a round piping tip.  If you want to make a set of solid color, divide the batter to get a bigger amount of that color and place some of it in a separate piping bag.

Pipe rounds over Silpat or parchment paper in a half-sheet pan and then slam each sheet hard four to six times on the counter. Add sprinkles, if like.  Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F (150 C/130C Fan oven/Gas Mark 2). Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide or move (independently of the ‘feet’ when you gently twist the top), then bake for 2 to 3 more minutes. Check one or two. If they move when gently touched, put them back in the oven for 1 to 2 more minutes until they don’t move when touched.   Let the macaroons cool for 10 minutes before removing from the pan.  The macarons should release without sticking.

Make the ganache. Bring the coconut puree and salt to the boil in a small pan. Remove from the heat and pour over the chocolate in a bowl. Stir well with a whisk until combined. Cover the ganache with plastic wrap touching the surface and leave at room temperature for at least 1 hour. Do not place in the fridge. Whip with a handheld blender for a minute or so to get a slightly thicker consistency for piping.

Match shells and add the filling (I used a piping bag cut open, no piping tip). Decorations for the small macarons were made with Candy Melts (white) and star-shaped sprinkles. Place the macarons in the fridge overnight to mature before enjoying or freezing them for later.

ENJOY!

to print the recipe, click here

Comments: For the tie-dye color effect, add the three batters to the same bag. The easiest way to do that is to open a large piece of plastic film on your countertop, lay the different colors in three large stripes, side by side. Roll the plastic wrap as a sausage and drop it inside a piping bag fitted with your favorite tip. That will make sure the colors get a random mixing as you pipe the shells. I reserved some blue batter to make smaller macarons, all blue. If you want the colors to be more separated, with clear margins (also a very cool effect), simply place them in three separate piping bags and drop them inside a larger one, after cutting their tips (easy to forget, don’t ask me how I know).

4th OF JULY CARDAMON-ORANGE COOKIES
(from the Bewitching Kitchen)

360 g all-purpose flour
2 teaspoons baking powder
215 g sugar
¼ tsp salt
227 g cup butter, cold and cut in pieces
1 egg
3/4 tsp Fiori di Sicilia extract
zest of 1 large orange
1/2 tsp cardamom

for the Royal Icing:
80 g egg whites
420 g powdered sugar
blue gel food dye

MAKE THE COOKIE DOUGH. Heat oven to 350 F. Combine the flour, baking powder and salt, set aside. Add the orange zest to the sugar and rub it all with your hands to release the fragrant oils. Cream the sugar and butter. Add the egg, Fiori di Sicilia and cardamom, mix well. Scrape the sides of the bowl. Add the flour mixture and beat just until combined.

Dough can be rolled right away in between sheets of parchment paper. Roll to about 1/4″ thick, and cut into shapes. I used large stars, small stars, and rectangles. Place on parchment-lined baking sheets, freeze for 5 to 10 minutes. Bake for about 12 minutes. Transfer to cooling rack and cool to room temperature before icing.

MAKE THE ROYAL ICING: whisk the egg whites and powdered sugar using a KitchenAid type mixer until fully smooth. Adjust if needed with sugar or a little milk. Color half of it blue, keep the other half white. Make the small stars first, flooding them with white icing. Add the sprinkles before the icing sets. As they sit on a rack, flood the large stars with blue icing. Keep the very center empty, all you need is a little icing to glue the small star on top. Since it is going to be a bit heavy, if you flood the whole extension of the cookie, it will risk pressing is too much and running down the edges. Place the small star on top and allow them to dry overnight.

For the painted cookie effect, see this post.

ENJOY!

to print the recipe, click here

Comments: This basic recipe for sugar cookies is the one I had planned to use in the Great American Baking Show. I’ve made it so many times now, that I don’t even need to look at the recipe anymore. It always works. My only advice for you is to use regular American butter, like the simple, humble Land-O-Lakes. That butter seems to be the best in terms of less spreading and less fat leaking during baking. And the cookies taste as good as those made with higher fancier brands. Come to think of it, if I had made it in the tent, who knows how they would turn out? I shiver to think.  😉

RED VELVET BROWNIE CAKE
(slightly modified from Mary Berry’s Fast Cakes)

300g semi-sweet chocolate, broken into pieces
200g  butter
200g sugar
4 large eggs
1 tsp vanilla paste
150g all-purpose flour
1 + 1/2  tsp baking powder
pinch of salt
8 g red gel color (I used Americolor Super Red)

for icing:
300g powdered sugar
3 tbsp very hot water
squeeze of lemon juice
sprinkles

Heat the oven to 325 F.  Grease a  12 x 9 in pan tin and line with parchment paper. Sift the flour with the baking powder and the salt. Reserve. Gently melt the chocolate and the butter together.  Let it cool slightly and add the sugar, eggs, vanilla and red gel dye. Mix well until smooth and shiny.  Add the flour mixture, stir until no dry bits remain.

Pour the mixture into the pan and level the top. Bake for 35–40 minutes, or until risen and a crust has formed on the surface. The middle should feel just firm when pressed with your fingertips. Leave to cool in the pan, then remove it.

Make the icing: Mix the powdered sugar, water and lemon juice together in a bowl to make a smooth paste, adjust consistency as needed. Spread over the cold cake and top with sprinkles. Cut in pieces to serve.

ENJOY!

to print the recipe, click here

Comments: Pretty much everything I bake these days go for Common Table meals, and they need to be wrapped individually. I am always tweaking the recipes so that they bake as flat and uniformly as possible, and if they have some type of icing, it is not too soft. Crusting buttercream and powdered sugar-based icings are the best.  I tend to use less baking powder than the recipes call for, so feel free to up a little the amount (up to 2 + 1/2 tsp)  if you don’t mind a certain dome effect in the center of your cake. For this recipe a 13 x 9 will give a cake a bit too thin, if that’s the only size you have, perhaps a 10 inch square pan will work better.

4th OF JULY BAKED ORANGE DONUTS
(from the Bewitching Kitchen)

100g granulated sugar
Zest of 1 large orange
160 g cake flour, sifted
1 + ¼ tsp baking powder
1/4 tsp salt
½ cup buttermilk
1 egg
1 tbsp butter, melted
½ teaspoon vanilla paste

Spray your donut pans with a very light coating of baking spray. I used one mini donut pan and one regular size.  Heat oven to 400 F.

In a small bowl combine sugar and orange zest until the sugar is moistened and fragrant. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.

Add buttermilk, egg, butter, and vanilla and stir until just combined. Add batter to a piping bag and fill each donut cup approximately one-half full.

Bake for about 10 minutes or until the top of the donuts spring back when touched.
Let cool in pan for 4–5 minutes before removing. Finish the donuts with melted Candy Melts and add sprinkles before it sets.

ENJOY!

to print the recipe, click here


Comments: I’ve made these donuts about a month ago using orange blossom water instead of vanilla paste, and to me they tasted a bit artificial. So this time I kept the orange theme exclusively in the zest. Maybe it depends on the brand of orange water you have. At any rate, they are very simple to prepare and have a nice texture. Fiori di Sicilia would probably be quite nice also, but I did not want to have two exact same flavors in the weekly bake. All these goodies were included in the same Common Table meal of July 3rd.

I hope you enjoyed this small collection of 4th of July bakes, and that you are having a nice weekend. Please stay vigilant, observe social distance, and wear a mask when outside. It is not a political issue, it is a matter of your health and that of those around you.

A mask is a sign that you care.

For a recent review on staying safe during this pandemic, visit this post.

ONE YEAR AGO: In My Kitchen, July 2019

TWO YEARS AGO: Brigadeiros for the 4th of July

THREE YEARS AGO: Kaleidoscopic Macarons

FOUR YEARS AGO: Zucchini Noodles with Sun-dried Tomato Pesto

FIVE YEARS AGO: In My Kitchen, July 2015

SIX YEARS AGO: Sous-vide Pork Chops with Roasted Poblano Butter

SEVEN YEARS AGO: Roasted Strawberry-Buttermilk Sherbet

EIGHT YEARS AGO: Amazing Ribs for the 4th of July!

NINE YEARS AGO: Baby Back Ribs on the 4th of July

TEN YEARS AGO: Blueberry Muffins

ELEVEN YEARS AGO: A Pie for your 4th of July

 

BAKING THROUGH THE BLOGOSPHERE

And now for something completely different. I will share a few recipes straight from blogs I follow. You can click on the link to the original blog posts to get the recipes that perk your interest…

PERUVIAN ALFAJORES
(from Carlos’ blog)

Delicious cookies, filled with dulce de leche, which reminds me so much of my childhood!  My Mom used to pressure cook cans of condensed milk, open them to reveal the luscious caramel inside, and I would enjoy it by spoonfuls. I was such a picky eater, I suppose having that around would make sure I got enough calories to survive.  Carlos offers THE authentic version for these famous cookies. They are delicate, elegant, and incredibly tasty.

HELEN’S BROWNIES
(from Bakers Anonymous)

These are just amazing brownies. A huge hit of chocolate, perfect texture, got rave reviews from the resident brownie critic, who has been very VERY hard to please in the brownie department. His favorite version takes toasted pecans in the mix (follow Helen’s recipe and add 3/4 cup toasted pecans in the final mixing).

CHOCOLATE-SWIRLED BANANA BREAD
(from Jamlab)

This takes your regular banana bread and dresses it up for party… I find that people are usually divided into two groups when it comes to banana bread. Those purists who want a plain, banana-only taste in their loaf, and those who don’t mind bells and whistles. Obviously, this version is dedicated for those in the latter group. Don’t be stingy with the chocolate chips on top. They add a lot, and look super cute.

ALMOND TEA CAKES
(from Saving Room for Dessert)

A lot of fun to make, these are egg-free little cakes in bite-size format, deliciously addictive. You can add any kind of jam to their centers. I used boysenberry jam. Other than that, I followed the recipe from Tricia’s blog to a T. They turn out quite elegant also, I visualize them in a tea party next to Peruvian Alfajores. What a nice couple!

LOVE BARS
(from Helen’s Pastries like a Pro)

These are quite unusual, and the looks do not do justice to their taste. Helen described them so well in her blog, that I could not wait to bake a batch. The base bakes at the same time as the topping, simplifying the preparation quite a bit.  If you are into gingerbread type dessert, you will go nuts for this one. Trust me.

DOUBLE CITRUS POPPY-SEED BREAKFAST CAKE
(from Joanne’s Eats Well with Others)


This was an OMG type of cake. I slightly modified her recipe by using a mixture of Meyer Lemon and Blood Oranges, juice and zest. The slices on top were Meyer Lemons, but the drizzle was a mixture of lemons and blood oranges, so in the end the red color spoke louder. It is a very moist and tender cake, intensely fragrant. A crowd-pleaser.

CHOCOLATE DONUTS
(from Dana’s Wake and Bake Mama)

Baked donuts made as festive as possible through the power of sprinkles. Dana’s recipe is quick to assemble, one-bowl-type-thing. Less things to wash, no need to get the KitchenAid out to play. Granted, maybe I used a bit of a heavy hand with the sprinkles, but they make me happy.

 

TRADITIONAL SCOTTISH SHORTBREAD
(from Tanya’s Global Bakes)

Last December I went on a compulsive shortbread cookie adventure, and tried several recipes, including one super convoluted from America’s Test Kitchen, in which every single utensil of my kitchen was involved. Tanya’s version won my heart, apart from going a bit over the top with the decoration, I stayed true to her recipe. Two thumbs all the way up for it.

That’s the end of my walk through the blogosphere… all these bakes ended up as part of the Common Table meals, something that has kept me busy and “sane” through these odd times we are going through. Baking is a huge therapy for me, and I know I’m not alone, many of my baking friends feel the same way.

ONE YEAR AGO: Chickpea Burgers, Vegan and Delicious

TWO YEARS AGO: Macarons with Ganache Noisette

THREE YEARS AGO: Quiche with Asparagus and Fennel

FOUR YEARS AGO: Fakebouleh

FIVE YEARS AGO: Yellow Squash Soup

SIX YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

SEVEN YEARS AGO: Chicken-Apricot Skewers

EIGHT YEARS AGO:  Asparagus Quiche

NINE YEARS AGO: Two-stage Pea and Prosciutto Risotto

TEN YEARS AGO: Mellow Bakers: Corn Bread

 

BROWNIES, THREE WAYS

I share with you three takes on a very simple bake, the deliciously humble brownie. What makes a brownie a  brownie? Tough to define precisely because lots of different recipes will take you to that territory. In general, it is a simple cake with just a few ingredients: butter, flour, chocolate, sugar and eggs. But a leavening agent might finds its way there also, in case the baker prefers a more cake-like version. Marriages have been damaged due to brownie divergencies. I advise you to date people who share your passion for fudgy or cakey. Back to what matters. My three versions are right here for you.

BROWNIE, TRADITIONAL

I like it to be dense, creamy, not cakey. I like a brownie with substance, but that melts in the mouth and brings with each bite a moment of introspection because words seem like such a waste.

This recipe, straight from the blog of Helen, my tent-baker friend, checks all the boxes.For the recipe, visit Bakers Anonymous with a click here.

BROWNIE, DRESSED UP

BROWNIE PIE
(from the Bewitching Kitchen)

for the pastry shell:
(makes more than you need, save the rest in the freezer)
310g  all purpose flour
30g powdered sugar
pinch of salt
170g butter (chilled and cut in small cubes)
3 egg yolks mixed with very cold water to make a volume of 6 tablespoons

for the chocolate brownie filling:
100 g coarsely chopped 70% chocolate
10 g  Dutch-process cocoa powder
120 g unsalted butter
180 g whole eggs
130 g granulated sugar
50 g all-purpose flour, sifted
powdered sugar for decoration (optional)

Heat the oven to 375F.

Put the flour, sugar and salt in food processor then add the butter and process until the butter is in small pieces. With the motor running add the mixture of egg yolks and cold water. Stop the mixer before the pastry forms a ball, remove it from the processor and gently bring it all together with your hands over plastic wrap. Shape into a flat disc and leave it in the fridge for 30 minutes.

Roll out the pastry to a thickness of about 3mm. I like to do it in between two plastic sheets (I cut the four sides of a  large ziplock bag leaving just the bottom part attached, open it and roll the pastry inside it). Roll the dough as a circle large enough to cover the pan and leave a little extra around the sides. Place it in an 8-inch tart pan with removable bottom.

Line the surface with plastic wrap and fill with beans. Wrap the plastic over the beans so that it does not touch the metal sides of the pan.  Blind bake for 15 minutes with the beans on, then carefully remove them and place the shell back in the oven for 20 more minutes. Remove and allow it to cool slightly.

Lower the temperature of the oven to 350 F.

Make the brownie filling. Gently melt the chocolate, cocoa powder and butter together in the microwave. In a bowl, lightly whisk the eggs and sugar by hand. Fold in the dark chocolate mixture, followed by the sifted flour. Continue gently folding using a spatula until well combined. Place the finished mixture into the blind-baked tart shell and bake for 15 to 20 minutes, until it is set in the center.

Allow it to cool and decorate with powdered sugar using a stencil, if you like. Refrigerate until serving time.

ENJOY!

to print the recipe, click here

This was decadent. We offered pieces to some bricklayers working in a little project in our home and they were very VERY happy.  This recipe has just enough flour to hold it together, so it is almost like enjoying a piece of ready to  melt chocolate on top of a sweet tart shell. Bliss. 

Am I the only one who sees a cute alien?

Now finally, my third version for you…

BROWNIE BITES, FOR FUN

BROWNIE BITES
(adapted from The Cookery Wife)

95 g all-purpose flour
200 g granulated sugar
75 g cocoa powder (I used natural)
1/4 teaspoon salt
1/2 cup butter, (1 stick, 113 g), room temperature
2 eggs
1 teaspoons vanilla paste
2 Tablespoons full-fat milk (optional)

Heat oven to 350F.

Spray your mini-cake pan with baking spray containing flour.

In the bowl of a stand mixer add dry ingredients: flour, sugar, cocoa, salt. Stir to combine. Next, add eggs, vanilla, butter. Mix on low for 30 seconds, add the milk and mix on medium-high for 2 full minutes. Batter will be very thick. Place it in a piping bag (no need for piping tip). Cut an opening and fill the mini-cakes between 1/2 and 3/4 full.

Using the tip of your finger coated with a bit of butter, press the batter to smooth it out. Bake for 15 minutes until a tooth pick inserted comes out clean. Let cool 10 minutes before removing from pan.

A toothpick can help loosen the sides, but be gentle.  Cool completely over a rack before decorating with powdered sugar.

ENJOY!

to print the recipe, click here

First of all, don’t let the lack of a mini-cute-Bundt pan stop you from making these bites. A mini-muffin alternative will work just as well. But, you know I cannot resist a baking gadget. I was a bit afraid of them sticking to the pan, but most came out just with a gentle flip of the pan (see photo, bottom left). Just a few stayed in, but were also released with a gentle tap, no harm done. I think filling them just a little over half capacity is the ticket. If some of them dome a bit, you can gently shave the bump with a small serrated knife, so they will sit leveled.

They have great flavor and the texture is not dense, even though the batter started so thick. You can decorate them with powdered sugar, a drizzle of caramel, melted chocolate. I happened to have some leftover white chocolate ganache from a macaron adventure, so I added a touch of that to most of them. They are perfect to bring to parties or share with co-workers. I will bake them regularly, my next project will involve a lemon cake. The idea is to avoid cake batters that are too light, you need more substance to get them to unmold nicely and keep the overall design.

ONE YEAR AGO: Berry Rebellion Tarts  (one of my favorite blog posts)

TWO YEAR AGO: Emilie Raffa’s High Hydration Sourdough

THREE YEARS AGO: Short-Ribs with Chickpeas and Chard

FOUR YEARS AGO: Asian-Style Short Ribs 

FIVE YEARS AGO: Herbed Goat Cheese Souffles

SIX YEARS AGO: Barley Risotto with Peas

SEVEN YEARS AGO: Jammin’ Blueberry Sour Milk Pancakes

EIGHT YEARS AGO: Scallops with Black Pasta in Orange Cream Sauce

NINE YEARS AGO: Stir-fried Chicken with Creamed Corn

TEN YEARS AGO: Potato, Cheddar, and Chive Torpedo

PUMPKIN BROWNIES WITH CREAM CHEESE FROSTING

It’s that time of the year, everything pumpkin showing up to say hello… I shall add my humble contribution to the party with this batch of delicious brownies that I made for our department a few weeks ago.  The original recipe called them bars but in my mind, brownies fit them quite well.  They are moist, sweet, with all the mandatory spices that warm your body from the inside. Perfect with a cup of coffee or tea. Perfect as a  little pick me up mid-morning. A shower of colorful sprinkles is optional. I found the recipe through a google search in the blog Sugar Apron. Such a cute name!

pumpkin-brownies-2

PUMPKIN BROWNIES WITH CREAM CHEESE FROSTING
(from Sugar Apron)

for the brownies:
1(15 oz) can pumpkin
2 eggs
2 cups flour (250 g)
1 cup sugar (225 g)
1/2 cup oil (112 g)
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

for the frosting:
4 oz cream cheese (115 g)
3 tbsp butter,softened
1 tsp milk, if needed
1 tsp vanilla
1 cup powdered sugar (110 g)
colorful sprinkles (optional)

Heat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.

In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.

In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Pour in the center of the dry ingredients, then stir gently, just until combined. Ladle the mixture into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely. When completely cooled, frost.

Make the frosting by combining the cream cheese and butter in a medium bowl beating an electric mixer until smooth. Add the sugar and mix at low-speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough. Spread frosting evenly on top of cake, add sprinkles if you like.  Cut the brownies into any size you like.

ENJOY!

to print the recipe, click here

inthepan

 

Comments:  These were another huge hit with our department, judging from the enthusiastic feedback and how fast they disappeared from the mail room. I of course loved them, with all those spices it could not be different. If you have homemade pumpkin puree, use it. I recently learned that most canned pumpkin products are actually made from types of squash. It doesn’t bother me at all, but if you are a serious pumpkin purist, consider making the veggie mash from scratch.  The frosting was a lot of fun to make, I did not need to include milk.  It doesn’t get hard, so I kept the whole pan in the fridge overnight, sliced and took to work early next morning.  Sprinkles of course make it very festive. My bottle of sprinkles is pretty big, so I need more reasons to use them before we get into the horrific, depressing, devastating, catastrophic dead of winter.

pumpkin-brownies-from-bewitching-kitchen

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