Sunday, April 8, 2012
Monday, April 2, 2012
Peanut Butter Swirl Brownies
Most of my cooking were inspired from the show I watched at home. Among of my favourites are Giada at home, Barefoot contessa,Nigella, Jamie Oliver and etc. Each potrays distinctive approach on how they deliver cooking/baking to the audience and ya most of it really captured my heart :).
Below is inspired from Barefoot Contessa :)
Very easy,yummy and rich :)
Tempted? Go figure out and try it !!!
Ingredients
- 1 stick of unsalted butter
- 1 cups semisweet chocolate chips, divided
- 1/2 cup unsweetened chocolate
- 3 extra-large eggs
- 1 tablespoons instant coffee granules
- 1 tablespoons pure vanilla extract
- 1 cups sugar
- 1 cups self raising flour + 1/4 cup
- 1 teaspoon kosher salt
- 2/4 cup smooth peanut butter
Directions:
Preheat the oven to 180 degrees
Melt together the butter, chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, and salt. Add to the cooled chocolate mixture. Toss the remaining chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Melt together the butter, chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, and salt. Add to the cooled chocolate mixture. Toss the remaining chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Roasted Butter lemon herb Chicken
Coming back from such a long hiatus, with food and dessert :)
tonight is roasted butter, lemon herb chicken..not that I ditch the rice but lately my palate seems craving for western food.
Serve with penne pasta n stir fried pak choy...or with rice , talking about asian vs west
Chicken Recipe:
tonight is roasted butter, lemon herb chicken..not that I ditch the rice but lately my palate seems craving for western food.
Serve with penne pasta n stir fried pak choy...or with rice , talking about asian vs west
Chicken Recipe:
2-3 chicken thighs (any part will do)
(I just leave the skin on, just for the crispy effect when u roast it)
unsalted pure butter 30g
3-4 cloves of garlic,finely chopped
italian herbs
salt
ground black pepper.
1 tbs lemon squeeze
italian herbs
salt
ground black pepper.
1 tbs lemon squeeze
Mashed the butter with all the ingredients.
gently massage the clean chicken.
Stuff the mix butter herb in the skin.
Roast in the oven for 35 min , 180 degrees, with grill fan bake.
For the sauce:
For the sauce:
I'm using the melted butter from the roasted chicken.
Heat it up , add 1 tbs of plain flour
black pepper, dash of salt
and milk..just to make it nice and creamy.
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