Monday, January 24, 2011

Dorie Greenspan's Cinnamon Chocolate Squares


It seems that the only things we have been posting recently have been dessert, and not healthy ones at that! This week we are making a new recipe that is not sweet, it's called Autumn Root Vegatable Stew with a Cheddar Garlic Crumble Crust. We are a little late in making it since its been a while since Fall but there still is a enough cold days left here in the South to make Stew, so we have justified our tardiness in making it:)


I will be posting the recipe next week so be sure to check back!

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Cinnamon Squares

For the Cake:
1 1/4 c. plus 2 T. sugar
1T. plus 2 1/2 tsp. cinnamon
1 1/2 tsp. instant espresso powder
1 3/4 c. flour
2 tsp. baking powder
pinch of salt
3/4 c. milk
2 eggs
1/2 tsp. vanilla
10 T. unsalted butter, melted and cooled
3 oz. bittersweet chocolate, finely chopped, or 1/2 c. mini chocolate chips

For the Frosting:
6 oz. bittersweet chocolate, finely chopped
2 1/2 T. butter, cut into 4 pieces



Heat oven to 350. Butter a 8inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.


To make the cake:
Stir 2 T. sugar, 2 1/2 tsp. cinnamon and espresso powder together in a small bowl.

In a large bowl, whisk together the flour remaining 1 1/4 c. sugar the baking powder, salt and remaining cinnamon. In another large bowl whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using a the whisk or a rubber spatula, fold the butter with a light touch, just until the butter is absorbed. You'll have a smooth, satiny batter. Scrape half the batter into the pan and smooth top. Sprinkle with the chocolate over the batter and dust with the cinnamon sugar mixture. Cover with the rest of the batter and smooth the top again. Bake fir 35-40 min. or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest 15 min. before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temp right side up.
To make frosting:
Put the chocolate and butter in a heat proof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. ( If it thins, leave the frosting at room temp for a bit, until it thickens a little.) Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temp, then cut the cake into 9 squares, each about 2 1/2 inches on a side.





Thursday, January 20, 2011

Thursday, January 13, 2011

Nutella Brownie Recipe!

Nutella Cheesecake Brownies

2c. flour

1/2c. cocoa powder

4eggs

2c. sugar

1 13 oz. jar Nutella

1 ¾ c. butter, melted and cooled

4 eggs

2 8oz. pkg. cream cheese

1/3 c. sugar

Heat oven to 325. Grease and lightly flour a 13x9 inch pan. In a large bowl combine 4eggs, 2 c. sugar, ½ c. nutella, and melted butter. Beat with a hand mixer on medium till well blended. Add Flour and cocoa powder; stir until smooth. Spread batter in prepared pan. In another large bowl beat cream cheese, rest of nutella, eggs, and sugar until very smooth. Carefully spread over brownie batter. Bake for 50-65 min. or until cream cheese layer is firm and set. Cool in pan. Cover and chill before cutting into brownies. Makes around 32 brownies.

Wednesday, January 12, 2011

Tuesday, January 4, 2011

New things!

Reflecting on the year 2010, Hannah and I have decided to put together a list of new kitchen gadgets, new foods we have made and new foods we have tried from 2010. We are looking forward to seeing what this next year gives us to make and try!



New Kitchen Gadgets

Vita mix

Crème Brulee set

Sharp Sushi Knife( not sure the technical name, a real girly color HOT Pink!)



New Foods Made in 2010:


Hollandaise sauce

Butterflied a chicken

Crème Brulee

yogurt

Mozzarella cheese

Ricotta cheese

Feta Cheese

Julia Childs French onion soup

Cheesecake

Sushi

Sourdough Bread

Homemade peanut butter and almond butter

Experimenting with gluten free baked goods



Tried for the 1st time in 2010:

Scallops

Creme Brulee

Serbian Coffee

Turkish Coffee

Dessert Crepes

Brushetta

Kelp noodles

Beef Hofun

Droppies

Asian Soups

Baba Ganoush

Banana Ice cream