Boo Brownie Cake

Halloween may not be my holiday, but I love an excuse to bake. Things have been super busy. In the wee hours, I scroll through Pinterest and tap my husband's shoulder to show him all the cool baking ideas that inspire me.  I don't bake to eat cake and cookies (though that's not a bad perk). It's more of an accessible creative outlet. Hence, I was tickled pink by a pink ghost cake from Erin Bakes.

Decadent Brownies

This past Valentine's day, the hubby and I got the notion of hot fudge sundae brownies in our head. A daring thought, considering my weak-sauce sweet tooth. What ends up happening is I ditch the ice cream to focus on the chocolate, while my husband fends off my "picking" with a spoon. It's not a good look. I could honestly just eat straight hot fudge and almonds/walnuts- spare us both the battle- but where's the sport in that? : )

"Supreme Reefs" Brownie

Ben is cool. We like Ben. Be more like Ben.

Spiced Blondies with Chai Ganache

Chai is one of those magical blend of spices that's aromatic, earthy, warm, and soothing all at the same time. Add it to some black tea, steep with a touch of heavy milk, a kiss of sweetener, and you have the perfect cup of goodness. I like chai in just about anything, from pancakes to icecream (can't wait make some)! This recipe for Spiced Blondies with Chai Ganache takes things to a whole new level.

Picture it now: cinnamon, ginger, cardamom, cloves, coriander, and nutmeg with a hint of a ground black pepper for gentle bite. Mix in some vanilla extract, almost equal parts flour to brown sugar, eggs, and add a generous serving of butter. So evil! Bake into blondie form (a brownie without the cocoa). Now as if that's not inviting enough, add a luscious layer of chai-tea infused, white chocolate topping. 

Don't make a face you non-white chocolate lovers! This is different... there's tea involved! I hate white-chocolate and this swooned even the likes of me. Admittedly, I halved the amount of ganache to cut back. If you're really all that adverse, try this tasty cream cheese chai frosting instead.

This is a lovely dessert because a small bite packs a lot of awesome. Initially, I cut these into 9 squares from a 8x8 pan but that proved to be serious a serving. In bite-sized form, they are perfect for parties and people quickly become addicted. The danger is lies in the delicious spices masking the richness of the blondie. It's the jungle juice of baked goods. Make at your own peril!

If you're not into tea, don't worry. These taste nothing like tea! Think of fall flavors, almost like pumpkin spice, with a very subtle pow from the peppercorn. Serve with a cup of chai if you want the ultimate experience or a glass of milk! You could even do espresso if you want a "dirty chai" - boo barista humor.  However you serve it, they're delicious!

This recipe for Spiced Blondies with Chai Ganache can be found on Raspberri Cupcakes!

Dark Chocolate Chia Cherry Brownies

This recipe was found in a magazine.. that I was reading... at the gym. For those who know me, they  understand why that sentence is a bit awkward. For starters, I have never been a magazine reader. Okay, I take that back. I used to receive one magazine when I was younger: "Bird Talk." It was about birds. We had a pet cocktail for a period of time and well, I wanted to understand Mr. Sunshine better. He was a very angry bird. 

The other part that's strange (as if Bird Talk confession wasn't bad enough) is that I would be reading at the gym.  Working out has always been a form of release. Ever since high school track, running has been the best way to clear my head and come out of a slump. It's a time to sweat and exert. I could barely hold still trying Yoga in college because it was such a slower pace. 

So what ended up happening was an agitated calf muscle. I rather not look at the televisions because I get enough screen time with work. I plucked a magazine and put it on the dashboard so the clock wouldn't tick constantly in the peripheral. As I walked to warm up, I started thumbing through the pages and so started my new gym warm-up ritual. The go-to magazines are health related or reflective. I am constantly creeping for new recipes!

These brownies are the fruits of my gym rat labors! Are they not lovely? I found them in Self Magazine and snapped a picture with my phone for later use. Their health plus is that the cherries and oat flour add fiber to make them extra filling. Plus, the the eggs are rich in protein which helps your body burn calories. Don't be mistaken, these are no substitute for real cherries! We all need a little happy nom though and at least it these brownies have some benefits. 

My version has a few alterations. I reduced the all purpose flour and substituted with chia seeds. You don't even know that they're there! Feel free to add more if you so desire just know that it will make the texture have some crumble.  I also used some coconut sugar which I love. It has a natural earthy taste that goes great with just about everything. I used instant espresso instead of ground coffee and almond milk over the half and half. Either way you decided to make them, they are win.

In terms of flavor, these bad boys are RICH. My goodness, between the cocoa powder and bittersweet chocolate, you are in for decadent delight. Mike kept putting a heap of vanilla ice cream on his portion. Ours came out thick and moist. The cherries on to pare the stars of the show; their slight tartness really appreciates the chocolate. Make these for sharing or freeze half of the batch! They're meant to be  enjoyed slowly. 

PS Thanks again for the hella cute cupcake stand Mrs. Sullivan!

Dark Chocolate Chia Cherry Brownies
slightly modified from Self Magazine

1 cup oat flour
2 tablespoons all purpose flour
2 generous tablespoons chia seeds
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
dash of salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup coconut sugar
2 teaspoons finely ground instant espresso or coffee
2 eggs
2 tablespoons milk or almond milk
2 teaspoons vanilla extract
1/2 cup bittersweet chocolate chips
1/2 cup fresh or frozen cherries, chopped

Heat oven to 350°. 

Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, chia seeds, cocoa, baking powder and salt; set aside. 

In another bowl, beat butter, sugar and espresso with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add milk, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms. 

Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.

S'more Cake v. 1

It's hard to make real friends in this day and age. People tend to be more self-absorbed and image focused. I blame the hype of facebook and twitter. Your worth is measured in tweets and "likes." Communication is artificial. The art of listening is lost. It's kind of like finding good music- the most fulfilling relationships are where you least suspect them.  

That's why this cake is made with so much love and why I got so frustrated when it wasn't perfect. It was a small token of appreciation for the man we lovingly refer to as Master Santos. 

Rich is one the most genuine people on the face of the PLANET. My respect and care for him is infinite. He says he's a little brother to me, but little brother's shouldn't be so wise. You can see the intelligence spark in his warm eyes. He is unwaveringly caring and will do anything for a soul in need. Through all his personal demons, trials, and tribulations, he has demonstrated a strength few posses. Plus, he is a dance monster with boundless originality and creativity. It is an honor to be his friend. 

For his birthday, we tried (and failed miserably) to surprise him. We settled with a movie and, afterward, busted out the cake. 

The problem with a nice guy like Rich is he will eat anything and smile. I was torn on what to bake. Chocolate? Lemon? Bacon? In keeping with the winter mood, the idea of a smore cake began to prance around the brain. There were so many ideas on how to do this, the boyfriend and I started making diagrams of the layers. Here is the end result!

Moist cinnamon cake. Semi-sweet chocolate ganache. Rich brownie. Graham cracker crumbs. Marshmallows. And a marshmallow frosting. Layers on layers on layers. Sounds like such a mistake, right? Oh my gawsh. Saying it aloud makes it sound so horrible.

Personally... I thought it was too rich because of the brownie sandwiched in between the layers of cinnamon cake. I would have been happier with a ton of ganache and marshmallows  instead of the brownie or a chocolate cake with graham cracker crumbs. See- again all the possibilities!  If you're into that decadent dessert scene, you will love the brownie. The part I did LOVE was the actual cinnamon cake. Very moist and on-point!

The other point of frustration was the frosting. I didn't let the fluff cool down enough so it didnt have the tall whipped points planned. Instead, this cool, cloud like pattern was born. 

This cake is best served warm, so either toast the top right before serving or let it warm up for a bit in the microwave or oven. Store in an air tight container. 

And of course... Rich said he liked it. Mahal kita punk.

S'more Cake

1 cinnamon cake (see below)

2 sheets of graham crackers, smashed

4 marshmallows, cut in halves

Ganache (see below) or canned chocolate frosting

1 9-inch diameter brownie (home made or box mix)

Marshmallow frosting (see below)

Cut the cinnamon cake in two with a cake cutter or long knife. Please be careful! Place the cake in the freezer for a few minutes to make cutting easier (it will be more stiff). Level the top.

Spread a layer of ganache on top of bottom layer. Be generous. Sprinkle with graham crackers and layer with cut marshmallows.

Trim the crisp edges off the brownie. I made a box mix- this aint the Martha Stewart show. Place on bottom layer of the cake. Spread more ganache. Top with other half of cinnamon cake. Frost as desired. I used a 1 M tip and made swirls.  Pipe in the gap between cake layers to fill. Let it be messy. It's a s'more!

Cinnamon Cake

adapted from Bon Appetit

2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream

Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.

Ganache

1 pound fine-quality semisweet chocolate, chopped
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

In a small saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off.

Marshmallow Frosting 

from Joy the Baker

4 large egg whites

1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes).  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

Oreo Brownie Cake

Addiction: a persistent compulsive use of a substance known by the user to be harmful. This is a very broad definition but I felt it best matched the substance in question.

Oreos.

I wish I was kidding.

The boy said he loved Oreos- they're his favorite cookie of all time. Not even Thin Mints can compete. He warned that all control and self-restraint vanish when a bag of oreos is placed nearby. I found that hard to believe considering his overall healthy lifestyle. On a whim, I picked up a bag at the grocery store.

Big mistake.

In one night.... they were gone. ALL of them. I watched an entire row demolished with a single glass of milk. Part of me was horrified. Another part fascinated. This guy has an Oreo problem.

To celebrate his birthday, I wanted to make an Oreo cake but couldn't find a recipe that really stood out. That's when my brother's long-time wish came true:the Williams Sonoma Giant Cookie pan. For years, he thought this was the coolest pan ever. It didn't do it for me- it's just a giant cookie. Now that it's in my house.... I'm kind of smitten. It's a cute pan.

A recipe is included for a basic cookie cake that resembles an Oreo. It's butter cream frosting sandwiched in between two chocolate cakes. I would not classify this as a real "cake"-- it's much more like a cocoa brownie. It crumbles a little bit, is on the dense side, and dry. The flavor is simple cocoa and not super sweet because the rich butter cream compensates. Throw a few oreos into the frosting if you want to rev it up!

The ingredients are basic and the assembly is easy. However, cleaning the pan with all it's details is a pain. Make sure you butter this pan thoroughly!

Overall- it achieves the flavor/texture of an Oreo well. Visually it's adorable and I appreciate what the recipe tries to capture. However, I like dipping my cookies in milk and the cake/brownie alone was too dry. Next time- I'll use a devil's food cake or dark chocolate brownie recipe (nothing super sweet).

Note: If you don't have the cake pan- it's cool; use two standard 9 inch round pans. Get creative by making the cookie indentations yourself.

PS. Sorry the picture's aren't that great-- it's hard to make a surprise cake and sneak in nice photo ops at the same time : )

Oreo Brownie Cake
by Williams-Sonoma

1/2 cup cocoa powder, plus more for dusting
7 oz. bittersweet chocolate, broken into pieces
14 Tbs. (1 3/4 sticks) unsalted butter, cut into cubes
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 3/4 cups granulated sugar
4 eggs, room temperature
1 3/4 tsp. vanilla extract

Preheat an oven to 350°F. Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess.

To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.

In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.

In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.

Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.

Oreo Buttercream Frosting

4 1/2 cups confectioners’ sugar
12 Tbs. (1 1/2 sticks) unsalted butter, softened
3 1/2 Tbs. milk, plus more, if needed
1 1/2 tsp. vanilla extract
Pinch of kosher salt
5-8 oreo cookies (optional)

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Toss in a few oreos and let the mixer crush them- I like big chunks as opposed to fine remnants.

Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve.

Smore Brownies and Memorial Day Weekend

Hooray for three-day weekends! I hope you spent it kicking back and unwinding. Don't even go to the beach, that only means traffic. Just find a nice spot to bask in some quiet. I spent the weekend cooking/baking, fishing, kickboxing, cuddling, finishing grad school paper work (cross your fingers) and catching up on Fringe.

There was a lot going on in the kitchen. Saturday night, the bf and I made spring rolls from scratch for dinner. Zareen (one of the best friends crew) came over to bake Smore Brownies. Sunday we had bbq chicken in Korean marinade, rice & beans, salad, and corn. Dessert was a sinful Vietnamese inspired ice cream concoction. Monday night, I made some delicious almond cookies. Hey... I wouldn't have a food blog if I didn't love food.

These brownies are hardcore. The crust is graham crackers and butter; the chocolate is rich but not overly sweet; the texture is like a thick mousse; and the marshmallows add some cute charm! I found them on FoodNetwork.com. They take about 40 minutes in the oven, so patience.

Crust:

6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:

4 cups large marshmallows-- I used mini's and only coated half of the batch.


Position a rack in the lower third of the oven and heat oven to 325. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust... lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave for about a minute. Stir and microwave again until completely melted, about 2 minutes more.
Switch to a double boiler for the butter and chocolate. If you must be crafty, use a heatproof bowl resting on a couple of inches of water in a pan over the stove. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Remove from the heat.

Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, about 2 minutes.

What happens if you don't keep an eye on it? Flames. And your big brother running over with a fire extinguisher. Alarms going off. Everyone crowding over the oven. AHH!!!! Scrape off and try again.. though I advise just keeping an eye on it.... slick.

Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away.

Brownie Bottom Icecream Cuppys

Happy Valentines Day! I generally could care less for the day but hey- I like seeing hearts and tales of happiness. Romance in general is a Lost Art. There's something about seeing couples in love that brings joy and hope to the soul.

Upon request, I attempted to create Icecream Cupcakes. I was hesitant because it sounded out of my resources reach. Then I found a recipe Joy the Baker (hella cute blog) that was simple, easy, and delicious! These came out bangin and I customized them for the holiday. It's like eating a hot fudge sundae, minus the hot part.
The Break Down:


1) Make the brownie batter. Line two cupcake pans with the cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Foil liners are recommended but I used paper, the grocery store was out of foil and they turned out just fine.


2) The brownies will rise but cool so they're slopped in, perfect for holding icecream. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften. I used strawberry and vanilla icecream. Every cupcake can be a different flavor- have fun with it!


3) When ready to assemble the cupcakes, remove the cupcake pans from the freezer. Run the ice cream scooper under hot water and portion a small scoop of ice cream into each cup while still in the cupcake pan. The cupcake pan will help the ice cream hold its shape. Quickly smooth the scoops of ice cream with the back of a small spoon and return the ice cream cupcakes quickly to the freezer. Let the newly formed cupcakes refreeze for 45 minutes to an hour.

4) In this time you can make the chocolate ganache and whipped cream. Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.


5) Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache. Smooth over the cupcake. Return once again to the freezer.

To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them. Finish with a dollop of whipped cream and serve!


For the brownies, a recipe from Bon Appetit.


3/4 cups all purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
2 large eggs plus one egg yolk
1 1/8 cups sugar
1 teaspoons vanilla
Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners.
Combine flour, baking powder, and salt in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.


Ganache:


3/4 cup mini semisweet chocolate chips and 1/4 cup heavy cream
Bring cream to a simmer in a small heavy saucepan. In a small bowl, pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop onto cupcakes. Spread and refreeze until ready to serve.
Feel free to make double this if you want a good coat of ganache!

Sweetened Whipped Cream:


3/4 cup heavy cream
2 Tablespoons powdered sugar
dash of vanilla extract

Whip heavy cream for 3 minutes. Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms. Dollop onto Ice Cream Cupcakes just before serving.