Chocolat Bouchee-It’s Not Your Grandmother’s Brownie

Ok, I realize I might get some flak for doing another brownie recipe, but this recipe is what I originally wanted to make, but thought I had lost it forever. Lucky for me, when I was searching for chocolate pudding recipes in my cookbook library, the recipe fell out of my Joy of Cooking book. I couldn’t believe that I actually saved it and found it several years later.  So of course, I needed to make this!

This is definitely not your Grandmother’s recipe or even your Mother’s for that matter. It’s so rich and decadent, that just one bite is enough to give you that orgasmic feeling, like when you eat a really good dark chocolate bar. I guarantee you will have to give a sex ed class before serving this to your adult friends.

This recipe is originally from B&B Cognac Liqueur.  It originally was part of an ad campaign in most magazines and was posted on Epicurious back in the day, but the recipe is not to be found on either sites as of this post. Today I have used Grand Marnier, but I also think that Crème de Menthe, Chambord and any coffee liqueur would also be fantastic as well as the original B&B Cognac Liqueur. I encourage all of you to use other liqueurs or flavorings, like almond extract or even creating an extract like saffron or curry could work (for those who cannot use liquor).

And YES...I ate one and couldn't finish it, but I did give the rest away to my neighbors and bodega folks. :)  It's all about proper moderation!

Chocolat Bouchee

• 3 ½ Tbsp Cocoa Powder
• 1 ¼ C AP Flour
• ¼ Tsp Salt
• ¼ Tsp Cinnamon
• 10 Tbsp Butter (room temp)
• 3 Tbsp (1 ½ oz) Corn Oil (I substituted Canola Oil)
• 5 oz Unsweetened Chocolate-Chopped or in Chip form
• 2 C + 2 Tbsp Light Brown Sugar (Packed) or you can use “Brownulated ®” LB Sugar
• 3 Eggs + 1 Egg Yolk (room temp)
• 6 Tbsp (3 oz) Grand Marnier or other Liqueur of your choice 

Butter and flour a 9”or 10” square pan. Sift together cocoa, flour, salt and cinnamon. Melt butter, Corn Oil (Canola Oil) and unsweetened chocolate over a double boiler. Place melted chocolate mixture in a mixing bowl. Allow to cool for about 5 minutes. Add brown sugar and beat well. Add eggs slowly. Add Liqueur. Slowly add dry ingredients, mixing until incorporated. Pour into prepared pan. Bake at 350 Degrees for 20-30 minutes.

**Note: I don’t have a 9” or 10” square pan, so I use a 7”x11” pyrex. If this is all you have as well, the total cooking time is 27-30 minutes depending on your oven.

Take out of oven and cool for at least 30 minutes. Carefully run a knife on the sides of the pan and remove the whole cake onto a cooling rack to cool for another 30 minutes and cut to desired sizes.

For a 7”x11”, I was able to cut 12 approx 2.5”x2.5” decent size pieces, but because this treat is so rich, I would recommend cutting them even smaller.

Chocolate Glaze

• 9 oz Semi Sweet Chocolate-Chopped or in Chip Form
• 6 oz (approx ¾ cup) Corn Oil (I substituted Canola Oil)
• ½ oz (1 Tbsp) Grand Marnier or other Liqueur of your choice 

Melt chocolate, corn oil and liqueur over a double boiler.

Take cut pieces of brownies and place over a cake rack with a pan or parchment paper underneath to catch drippings.

Pour warm glaze to coat each brownie piece.

Chill until glaze sets and serve or you can choose to serve right away, just be aware that chocolate will be dripping down your arm and on the floor!

The wait is over!

For those who have been anticipating and waiting a long, long time for me to make my cheesecake again, the wait is over!  My run for Olympic Gold will never happen, but my run to make the best cheesecake ever has been completed.

I spent most of the week, mentally preparing for this long awaited treat, because honestly, it has been more than several years since I baked my last cake. Why so long? Well, I had put my career first and gave up cooking and baking for at least 7 years or more. There was just no time for me to spend in the kitchen and I subjected myself to microwave meals, take out and dining out.

So when my friend Sweetpeasurry (K) blogged about my new blog site and mentioned my cheesecake a few weeks back, the door had been opened for the challenge and I happily accepted.

I must say, it was like riding a bicycle, you never forget. I pulled out my dusty spring form pan from the back of the cupboard and I was good to go.

So, here is my recipe-Modified-as I will not divulge my secret ingredient, but this one is just as tasty as mine. One secret I will give away is that my recipe uses less sugar than other classic recipes. I do make other flavorful cheesecakes, which eventually down the road I will make the more complicated ones for all to see and try out.

Classic Cheesecake

By Have a Seat

Special Equipment: 8" Round Spring Form Pan; Electric Beaters or a Stand Mixer; Parchment Paper; Heavy Duty Tin Foil; Rubber Spatula; Roasting Pan*Roasting pan must be large enough to hold the Spring form pan and must be 2 1/2" deep.

 
Ingredients:

• 24 oz. Cream Cheese 
• 3/4 c Sugar + 2 Tbls* (2 Tbls is for Crust) 
• 1 Teaspoon Real Vanilla Extract 
• 3 Eggs
• 2 Teaspoons Fresh Lemon Juice 
• 1 c Sour Cream 
• 4 Tbls Butter* (1 Tbls if no Crust )
• 1 ¾ - 2 c of Shortbread Cookies-Crust 
• Fruit Topping (any kind you like) 
• 6 small amaretto cookies 

Equipment Preparation:

Prepare the 8" Spring form pan by taking a sheet of Parchment paper and placing it on top of the Spring form plate (disc.) Take the "form" and fit it around the "plate" and tighten. There will be some overlapping parchment paper if done correctly. Turn the pan upside down and cut the paper so that there is about an inch of paper fanning out of the bottom of the spring form pan. Carefully, butter the paper and the inside rim making sure the butter covers every inch of the pan. Set aside in the refrigerator.

Take the roasting pan and fill with warm water to 1". Place tin foil over water. Do not secure tin foil around edges. This is what is called the "water bath." Since water can only reach 220 Degrees, it creates even cooking temperature for the inside of the cake, while the oven temperature cooks the outside of the cake. The "water bath" technique, also works well with other recipes, such as; soufflés, custards and even regular cake mix.

Preheat oven to 375 Degrees.

Cake Preparation:

For bottom Crust (Optional):

Take shortbread cookies and crush into a sandy texture. A food processor will help with this. If you do not have a food processor, place cooking in a plastic Ziploc bag and crush cookies with your hands or use a rolling pin. Again, the crumbs should have a consistency of sand. Place crumbs in small to medium bowl, add 2Tbls of sugar and the 3 Tbls of melted Butter, then mix. Get your Spring form pan from the fridge and add shortbread mixture and evenly coat the bottom of the pan. Take the back of a measuring cup and pack the mixture in the pan so that surface is smooth. Place pan back in the refrigerator for about an hour.

For Cake:

In a large bowl place cream cheese and beat until soft. Once the cheese has softened, add sugar and vanilla and beat until well incorporated. Continue to mix and add one egg at a time. Do not add all 3 eggs at once. Again, continue to mix while adding the sour cream and lemon juice (I also like to add Lemon zest). Scrape the bowl with the rubber spatula and continue to mix until all ingredients are well incorporated or until the batter is smooth and looks like it’s almost doubled in volume. I fiddle with the speed settings during the initial mixing process and after my last spatula check let it mix untouched on med high for about 5 minutes. This allows for an airy consistency vs. a dense one.

Remove the spring form pan from the refrigerator and pour the cheesecake batter in the pan. Carefully, place the pan on top of the tin foil in the roasting pan. Lightly secure the tin foil around the roasting pan, leaving a small gap open, allowing the steam to escape.

Carefully, transfer cake to oven. Let cook about 1 hour or until middle of cake jiggles firmly. Allow cake to cool in oven, with the door slightly open to allow the heat to escape (about an hour or 2). Take cake & roasting pan out of oven and let cool for another 2 hours (Do not disassemble cake and roasting pan). Once cake has cooled, remove from roasting pan and refrigerate cake overnight, still in the spring form pan.

Remove cake from the fridge, and then remove the spring form carefully. Add your favorite fruit topping…Crush Amaretto cookies sprinkle on top and enjoy heaven!

Sweet Comforts and the Smells of Winter

It’s Snowy, cold and windy in NYC and what a great day to stay in and bake for comfort and some sweetness. There is nothing like homemade hot cocoa and the aroma of cinnamon permeating throughout the house.

I do love when I stink up the entire apt building with wonder aromas of fresh baked bread, sweet & savory spices, and cakes and of course when I cook with garlic! Ahhh, the smell of something cooking that hits all senses in an eye rolling; mouthwatering temptation is just delicious heaven. No fishy smell here!

I’m sure the neighbors in my building are wondering what I am baking today and if any of them are home, I will knock on their door, show some neighborly love and offer them my sweet of the week.

About a year ago, when I was laid off from a company I gave over 9 years of my life to, I decided, since I had to cut back on costs to use some of my Credit Card points and get me a bread maker. It was one of the best decisions I made! Not only do I not buy bread from the store anymore, I am also making healthier breads with no crazy chemicals in them. I do save a lot of money believe it or not. It also got me cooking again and wanting to branch out a bit more in my cooking capabilities.

But today is not about bread, it’s about Cinnamon Rolls/Buns using my bread machine! You never forget the smell and taste of a Cinnamon Roll/Bun even if the years have passed since the last gooey bite. I’ll be honest, I don’t usually eat these that often, actually I think the last time I had one was about 8 or more years ago. I have heard that there is a chain out there, in which these lovely breakfast/brunch treats are the main attraction and people go crazy for them (I personally have never had one from this chain and never will).

So, since I am using my bread machine and the recipe that came with it, all instructions are machine only (I don’t feel like translating out of machine today). But if you are a savvy baker, then you know how to make the dough outside of the machine (It’s really not that hard). I’ve made some personal adjustments to this recipe, specifically to the filling and topping. This will yield approx 24 rolls/buns depending on how thick you cut them.

Cinnamon Rolls
Ingredients: Makes2 1⁄2 pounds dough = 24 cinnamon swirl rolls

• 2⁄3 cup Lowfat milk, warmed to 80°–90°F
• 3 Eggs, large, at room temperature
• 6 tbls Unsalted butter, cut in 1⁄2-inch pieces, at room temperature
• 1⁄2 cup Granulated sugar
• 1 tsp Salt
• 1 1/2 tsp Vanilla extract
• 4 cups Bread or AP flour
• 2⁄3 cup Cornstarch
• 2 1⁄4 teaspoons Yeast, active dry, instant or bread machine

-Place the milk, eggs, unsalted butter, granulated sugar, salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted with the kneading paddle in the order listed. Place the bread pan in the Bread Maker. Select

Dough option. Select dough size. Press Start to mix, knead and rise. When cycle is completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes.

-Roll the dough out into rectangles 12 inches wide and 1⁄2-inch thick. Brush each rectangle with melted butter to within one inch of one long side and to the ends of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch along long side to seal.

-Cut with a serrated knife into 12 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40 minutes. Preheat oven to 350°F.

-Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.

-Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.

Filling

• 1⁄2 cup Brown sugar, packed
• 1⁄4 cup Granulated sugar
• 2 1⁄2 tbls Cinnamon
• 1 tbls Unsweetened Cocoa Powder
• 6 tbls Butter, unsalted, melted –Reserve 2 Tbls for brushing Dough.

-Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve.

-Lightly coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake pan(s) with cooking spray and reserve.

Cream Cheese Frosting

• 4 oz Cream cheese
• 1⁄4 cup Unsalted butter, at room temperature
• 1 tsp Vanilla extract
• 1 1⁄2 cups Powdered sugar, sifted
• 1 tablespoon Milk

-Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade, or with a hand mixer).

Green Brownies-Was Money Involved?

Well, it looks like, at least at my local bodega, my brownies won't make any money. According to the son of the owner, no one wants to pay $2 for a 2.5x2.5 brownie. Most of the customers would rather pay $1.50 for a mass made and unknown ingredient filled piece of crap. And this bodega doesn't even sell brownies from the vendor they purchase from!

I kind of knew in the back of my mind folks in my neighborhood would have no sense of what really good food is. But it is disappointing that folks have no concept of wanting and expecting healthier and good food. I'm not so sad about not making money as I am more sad about the unhealthy customer decisions.  I do however, in these times understand that every penny not spent is a penny saved.

My Brownies may be a sugary treat, but they are much better than a brand that uses crazy chemicals, artificial flavors, and ingredients you can't even pronounce and have to look up in the dictionary or Wikipedia to find out what it is. 

Pounding the Pavement and Getting Lemons

My job search goes on, still with no real success. I seem to attract lots of recruiters, but the jobs I'm either not qualified for or nothing seems to pan out. It's all been lemons!

Don't get me wrong though, I love lemons. So I thought in honor of me still "pounding the pavement", I thought why not take all the lemons from my job hunt and make Lemon Pound Cake (It's too cold for Lemonade)!

I am a "pound cake" newbie, so there are no alterations to the recipe I chose. I picked this one from a Bon Appétit Mag-July 1993 by Darren DiPietro: State College, Pennsylvania. The instructions are very well done, but I do have a bit more advice.

Now, I have a Kitchen Aid Stand Mixer (These last forever!) and I would not recommend using a general electric mixer, but if that's all you have then make sure you use a very large bowl. Also, make sure your Mise en place is within your reach, it will make your life so much easier. Plan this recipe to ensure your eggs and butter are at room temperature.

So all went well, but I would have liked a heavier lemon flavor and I think the pan that I had was a tad too small or I just needed to add a bit less batter than what was yielded. I also think for my oven, I will need to drop the temp to 300 degrees vs. 325 degrees as recommended. The end result was that the cake baked with a slight overflow on the edges of the pan and got a little darker than I would have liked. But that can all be fixed anyway. Note that this recipe makes 12 Servings, I do know that Pound Cake does freeze well. So if you can’t use all of it, freeze the rest-Just cut in slices beforehand.

 

Sour Cream and Lemon Pound Cake

Bon Appétit: July 1993; by Darren DiPietro: State College, Pennsylvania. Yield: Serves 12

• 3 cups cake flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 3 cups sugar

• 6 eggs, room temperature

• 1/4 cup fresh lemon juice

• 1 tablespoon grated lemon peel

• 1 cup sour cream

Cooking Instructions:

• Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. -Using rubber spatula, mix in dry ingredients slowly. Mix in sour cream. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature).

Green Brownies

Nooooo...These are not brownies baked with illegal substances.  However, they can be considered somewhat "green"-the ingredients are mostly organic and no delivery services required.  Though the green I am really hoping for is monetary.

About a year ago, I had made a batch of Brownies with Peanut butter swirls and brought them to my local bodega owner and his kids.  His kids loved them so much, they've been begging me to make them again and they offered to sell them in their store.  So, I finally broke down and made a batch this past weekend.

I didn't want to go with my traditional recipe, so I scoured the web looking for just the right recipe.  Nothing seemed to be going well, so I took bits and pieces from a bunch of recipes and this is what I came up with...

Decadent Dark Chocolate Browings with a Peanut Butter frosting.  So wish me luck on selling these...I hope I can atleast make my money back!

Dark Chocolate Brownies With Peanut Butter Frosting:

• 2 oz unsweetened chocolate, chopped
• 2 oz semisweet chocolate, chopped
• 2/3 cup butter = 1 Stick + 2 Tbls + 2 Tsp.
• 1 c Organic Cane sugar
• 3/4 c brown sugar, packed
• 3 eggs - Free Range/pastured
• 1 1/2 cups flour
• 1/2 tsp salt
• Approx 2 tsp Real Vanilla Extract (Please don't use imitation)

Prep:

Preheat oven to 375 degrees. Melt butter with chocolate in a large saucepan, Over a double boiler. Remove from heat and stir in both sugars, add eggs when inital mix is cooled, flour, salt and vanilla. Spread batter into a greased 9x9x2 or 7x11x2 baking pan. Bake uncovered for 35-40 minutes depending on your oven, or until they start to pull away from the edges of the pan. Cool for at least half an hour before slicing. Makes approx 16 brownies.

Peanut Butter Frosting:

• 1/2 cup smooth organic unsweet peanut butter
• 5 Tbls Butter,softened
• 1 cup powdered sugar
• 1-3 Tbls milk (if needed)

Beat peanut butter and margarine with an electric mixer until smooth.Add sugar.Beat until incorporated. If the frosting is too thick,add milk,a tablespoon at a time until you get the desired consistency.