Really The Best-Ever Brownies!

Orlando Murrin's Best-ever Brownies

Ok, so I won't share with you the other tricks of the cake trade, but I will share with you this amazing recipe for brownies by Orlando Murrin at BBC Good Food - one of my fave website for all things delectable. I have made this countless times and it always turns out perfect and a mega crowd pleaser.

image via BBC Goodfood

Ingredients:
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.


While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
With a large sharp knife, chop the white and milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares. I also chopped up a handful of walnuts for an extra crunch factor.



Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don't lose heart. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like - you don't want to undo all the work you did earlier.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks, (nuts) until they're dotted throughout. Now your mixing is done and the oven can take over.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven


Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you'll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Before you ask...

We're really sorry but we can't reveal the secrets to perfecting the best tasting Baklava, Kataiffi - bird's nest version (Καταΐφι), Saragli/Σαραγλί or Chocolatopita/Σοκολατόπιτα (oozing in chocolate sauce mind). I love all these delicious treats drenched in sweet gooeyness and if you've been trying to replicate this at home, I can assure you it's damn hard & a bit messy!

Kataiffi by Paradise Catering

Saragli Baklavakia by Paradise Catering

Tasty Greek Cheese Pies (Tiropita/Τυρόπιτα)

image via: Greek recipes

These little beauties are the perfect snack to munch on and has many variations ingredients wise when it comes to making them. Some recipes call for a bechamel cheese mixture which is pretty much sandwiched between sheets of filo, some call for nutmeg, cottage cheese or other types of cheeses, some cheese pies are folded into triangles or cut into squares...Anyhow, I'm not fussy but i sure do like a tasty tiropita based on the more traditional version, which has several individual layers of filo and crumbled feta and a eggy milk mixture poured over the top.

I've pulled several versions of Cheese Pie recipes:

As seen on this video on Star.gr

Ingredients 1/2 kg filo (the thin ones)

700g feta

2cupevaporated milk

8 eggs

1 cup Olive oil

1 1/2 soda (drink not baking soda)

Salt and Pepper to taste

Directions:

• Set oven at 180 C
• In a nutshell from what i could see/understand, brush baking tin with olive oil something like 3 sheets of thin filo were brushed with olive oil and laid into a rectangle baking tin.
• Crumble feta onto filo, add a little pepper to taste. Brush another layer of filo with oil and place on top. Fold another sheet of filo and brush oil. Add a little pepper to taste.
• Repeat until you have at least 3-4 layers of cheese.
• Add final 4-5 sheets of filo brushed with olive oil. Score (don't cut through) & mark the top of the pie outlining 2inch square potions.
• Beat eggs and evap milk with a little S & P then add soda and pour onto filo layers until covered evenly - give it a shake from side to side.
• Chuck it in the over for around 45-55 mins at 180 C til golden brown.
• When ready cut the squares marked & let it cool a little before serving.

GREEK FOOD. ABOUT

Ingredients:

8 ounces of feta cheese, crumbled into small pieces

1 cup of grated graviera (or a gruyere-type cheese), grated (or 1 pound of feta cheese without graviera)

2 eggs, beaten

1 teaspoon of freshly ground pepper

1/3 - 1/2 cup of fresh finely chopped flat-leaf parsley

1 pound of thin phyllo dough sheets

1/2 cup of melted unsalted butter

Preparation:

Day One: Defrost the phyllo dough in the refrigerator overnight.

Day Two:

1. Bring eggs and phyllo to room temperature (about 3 hours).

2. Preheat the oven to 350∞F (180∞C).

3. Mix the cheeses, eggs, parsley, and pepper in a bowl until blended. The mixture will be thick and slightly lumpy.

4. Cut the phyllo dough lengthwise into strips 2 1/2 to 3 inches wide (for most phyllo, this means cutting it into four strips).

5. Using a pastry brush, brush or dot the strip lightly with melted butter and place 1 teaspoon of the cheese and egg mixture on the strip, centered 1 inch from the end.

6. Fold one corner over in a triangle, and then continue turning over the triangle to the end of the phyllo strip (like folding a flag).

7. Brush each triangle with a little melted butter and place on a lightly buttered or non-stick baking sheet.

8. Bake at 350∞F (180∞C) degrees for about 15 minutes, or until golden brown.

9. Remove from the oven, move to racks or plates, cool for several minutes, and serve hot.

Yield: about 80 pieces

Cooking Tip:

Do not leave the tyropitakia on the baking sheet after cooking as they will continue to draw heat which slows the cooling process.

Storage Tip:

Tyropitakia may be stacked uncooked between sheets of waxed paper, and frozen in air-tight containers. To use after freezing, separate them while frozen, place on a baking sheet, and bake at 350∞F (180∞C) for 30-35 minutes. Do not thaw before baking.

RECIPEZAAR

SERVES 12 -15

1 (1 lb) package frozen filo

6 tablespoons butter

1/2 cup flour

1/3 cup milk

6 eggs

3/4 lb feta cheese, crumbled

1 cup grated parmesan cheese or kefalograviera cheese or regato cheese

2 cups ricotta cheese (or anthotiro or cottage cheese)

8 ounces butter melted

Directions

• Thaw phyllo dough completely.
• Melt the 6 tablespoons butter in a large saucepan.
• Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.
• Slowly whisk in the milk. Cook over medium heat, whisking constantly, until sauce thickens.
• Remove from heat and let cool for 10 minutes.
• Quickly whisk the eggs into the sauce one at a time.
• Then stir in the cheese.
• Preheat oven to 375∞F.
• Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).
• Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).
• Take one sheet at a time and place in baking dish.
• Brush phyllo generously with butter.
• Use about 6 sheets this way and then add 1/2 of cheese filling.
• Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.
• Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.
• Brush top generously with remaining butter.
• Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.
• Make sure you don't cut right through pie.
• Bake for about 45 minutes to one hour, or until golden brown.
• (Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).

Fondant Decorating techniques

Ever since my recent fondant exploits, I decided I needed to learn different techniques and practice more. I've a long way to go, but for now I want to share what i've discovered online by Wilton's - the very finest in Cake knowledge & Bake Decorate Celebrate! I'll be playing with these techniques in my next cake decorating exploits.

Draping effect - v. luxurious!

Fondant Veil - add detail for a bit of Va Va Voom

Full Bloom Rose Fondant

The following techniques are by Bake Decorate Celebrate.

Designer bag cake part 2

If you remember, it was only a short while ago when was totally obsessed with designer purse cakes of all varieties. Well finally I got round to spending a few hours in practicing decorating a cake. I love the Chanel classic quilted collection of bags, so attempted to make the Chanel Cambon but with pink icing instead of the original black logo. Also, I did have a practice run first, making a small Chanel quilted purse/wallet in pink icing. As I didn't have the right tools) and given that i have no skills/experience whatsoever) I didn't have much option but to leave out some of the finer details, either way I am pleased with how both have turned out.
I do want to thank Adjoa of Pretty Sweet Boutique for her offering her tips in decorating with fondant, she's a pro in Chanel purse cakes! My good gal pal reckons the smaller cake looks like a super posh version of tissue box - hilarious! Oh well more practice then!

I ended up using a flat knife to make the quilted effect then put it over the choc & cream cake.

I used a cup to cut the circle shape out then used a pen knife to cut the C by hand as I couldn't find a smaller round shape.

It's missing a few details and the shape isn't quite right, but it does look yummy though, no?

First practise run with a smaller bit of fondant.

I cut separate pieces of fondant then sealed/smoothed out the edges with a bit of water.

Et voila! Vive Chanel!

I added a bit of piping to the edges too.

Cinnamon & Apple Oat muffin

Dead delicious and considered a much more healthier option than anything you've seen on this blog so far are these delectable and yummy muffins.
This is a more bread like American Style muffin as opposed to a far more sweeter, fattening cake style muffin (such as those at Starbucks) and uses the basic muffin method. I also used fructose instead of sugar too. I can't for the life of me remember where this recipe is from but i do remember searching for the perfect combination of ingredients.

Wet ingredients are then added to the dry ingredients.

All the ingredients are combined until just so - not over mixing

et voila!

Cinnamon & Apple oat muffin
makes 12

ingredients:
300g plain flour
1tbs baking powder
2tsp cinnamon powder
150g brown sugar/fructose
2 med sized granny smith apples - or whatever your preference
125g oats
125g margarine/butter melted & cooled
2 eggs-lightly beaten
185ml milk
large teaspoon honey/maple syrup.

method

• Set oven to 180 degrees C
• Grease muffin tray
• melt margarine/butter & let it cool
  
• Chop/diced apples into small chunks
  
• sift flour, baking powder & cinnamon into a large bowl
• Stir in sugar & chopped apples
• Whisk together cooled melted butter, eggs, milk and the honey until well combined
• Add wet ingredients to dry ingredients until just combined. Do not over mix this stage.
• Spoon mixture into muffin tray & bake for 20-25minutes.
  

I discovered more about baking muffins and amazing flavoured muffins at Joy of Baking, which i'd love to share with you all. This is what Stephanie Jaworski has to say about baking muffins.

BATTERS

The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.

The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.

Read more: http://www.joyofbaking.com/muffins/

White Chocolate Cheesecake

Hmmm cheesecake, love cheesecake, love the Cheesecake Factory...

Oh and also love, love, love the Wagamama creamy white chocolate cheesecake with stem ginger too. A while ago I searched high and low for the recipe, but I guess i'll have to make do with an alternative white choc cheesecake, baked and no-bake recipe offerings on the net.
I've decided to go with Gordon Ramsay's version of white choc cheesecake...it's a darn shame i don't have a springform tin though.

Yay, no cracks (too high temp) and perfect creamy not too dense texture!

First is the BBC Food recipe:

Ingredients

450g/1lb soft cream cheese
4 large free-range eggs
1 vanilla pod, seeds scraped out
225g/8oz good quality white chocolate
225g/8oz crème fraîche
butter, for greasing
55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good)

Method

1. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.
2. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.
3. Fold the chocolate mixture into the cream cheese mixture.
4. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.
5. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.
6. Allow to rest for several hours to firm up, before turning out and serving.

Gordon Ramsay's White chocolate and lemon cheesecake - Timesonline

Makes 12-14 slices

Cheesecakes with chocolate need to be taken out of the fridge an hour before serving to allow the chocolate to soften. The lemon confit can be stored in a screw-topped jar in the fridge for up to 1 month.

300g plain chocolate digestives

100g butter, melted

300g white chocolate

200ml double cream

400g full-fat soft cheese, eg, Philadelphia

3 eggs, lightly beaten

50g caster sugar

Grated zest of 3 unwaxed lemons

Juice of 1 lemon

For the lemon zest confit

250g granulated or caster sugar

6 unwaxed lemons

1 Preheat the oven to 180C/Gas 4. Line the base of a 23cm springform tin with baking parchment. Whiz the digestives in a food processor until they resemble breadcrumbs. Pour in the butter, then whiz briefly again. Tip the biscuit mixture into the tin and press down firmly. Bake for 15 minutes, then leave to cool.

2 Turn the oven setting down to 140C/ Gas 1. Chop the white chocolate into small pieces and tip into a large bowl. Heat the cream in a pan until beginning to boil, then pour over the chocolate. Stir until the chocolate has completely melted, then set aside to cool slightly.

3 Clean the bowl of the food processor. Blend the cheese with the eggs, sugar, lemon zest and juice until smooth. Add the chocolate and cream mixture and whiz briefly again until thoroughly combined.

4 Wrap a double layer of foil, lined with clingfilm, around the base and sides of the tin to make it watertight. Place the tin in a large roasting tray, then carefully pour the cheesecake mixture over the biscuit base. Half-fill the roasting tray with boiling water, then bake for 45-50 minutes.

5 For the lemon zest confit, dissolve the sugar in 250ml water over a low heat. Once the sugar has dissolved, increase the heat and boil for 5 minutes. Meanwhile, finely pare the zest of the lemons with a swivel vegetable peeler. Scrape off any pith and cut the zest into thin julienne strips.

6 Blanch the lemon zest in boiling water for 2 minutes, then pat dry. Bring the sugar syrup back to the boil in a small pan. Drop the zest into the pan, return to the boil and simmer for 3 minutes. Remove from the heat and leave to cool.

7 Turn off the oven and leave the cheesecake to cool in the oven for 1-2 hours, with the oven door left slightly ajar. Lift the cheesecake from the water, discard the foil and chill. Spoon the lemon zest confit over the cheesecake before cutting into thin slices.

Next a no-bake Cooks.com recipe submitted by Sara:

1 1/2 oz. (40g) butter
1 packet of ginger nuts (200g)
2 oz. (50g) dark chocolate
1 bar white chocolate (150g)
1 tub curd cheese (Mascarpone) (250g)
1 tub yogurt (200g)
3 oz. caster sugar (75g)
1 tub double cream (284 ml)
cocoa powder for dusting (optional)

Lightly oil an 8-inch loose-bottomed cake tin with sunflower oil. Make sure you grease right up the sides. Next, put the butter in the saucepan with half of the dark chocolate, and melt over a low heat.

Put ginger nuts in a (clean) plastic bag. Then put that bag in another bag. Crush the ginger nuts, until your preferred size of crumb is reached.

Stir all the crumbs into the melted chocolate/butter, until well mixed. That's your base. Just press it firmly onto the base of your tin, and wrap it in the fridge to chill.

Break up all the white chocolate into the bowl, and melt it gently over a pan of simmering water or in a double boiler. The water shouldn't touch the bottom of the bowl. At this point you need to watch like a hawk, and keep stirring.

After the mixture is melted to a lovely sticky goo, take it off the heat and beat in the yogurt, sugar, and curd cheese, until well-blended. Lightly whip the cream, then fold into the cheesecake mix.

Once well-folded, pour it over the chilled base, and grate the remaining dark chocolate over the top in an artistic fashion.

Dust with the cocoa if you feel so inclined. Finally, pop the whole kit and caboodle back in the fridge, and let it chill out for at least four hours, preferably overnight if you can bear to wait !!!!

A no-bake recipe from Waitrose:

Serves: 8

Ingredients

200g digestive biscuits
90g butter, melted
75g white chocolate, broken
200g cream cheese
150g caster sugar
4 eggs, separated (discard 2 whites)
568ml carton double cream
6 leaves gelatine

Method

1. Put the biscuits in a plastic bag and crush with a rolling pin. Stir in the melted butter. Press the mixture into the base of a 24cm springform, loose-bottomed tin, sides lined with greaseproof paper. To make small cheesecakes, put 8 x 9cm circle cutters (4cm deep) onto a lined baking sheet. Line each with greaseproof paper. Press the biscuit mix into the bases. Chill while you prepare the topping.
2. Put the chocolate in a bowl over a pan of just-boiled water and leave to melt. Whisk the cheese, sugar and egg yolks in a bowl until smooth.
3. Gently warm 100ml of the cream in a small pan. Turn off the heat. Add the gelatine. Leave for 5 minutes to soften. Whisk until smooth. Set aside.
4. Lightly whip the remaining cream until it holds soft peaks, then fold in the melted white chocolate.
5. Whip egg whites till stiff. Set aside. Stir the gelatine mixture into the cream cheese mixture. Fold in the cream and chocolate mixture, then the egg whites. Pour over the biscuit base. Refrigerate for at least 4 hours.
6. To serve, remove the sides of the tin and peel away the paper. For single cheesecakes, transfer to plates using a palette knife and lift off the rings. Serve with kiwi, raspberries or passion fruit and white chocolate shavings.

Cook's tips

Because it contains uncooked egg, this recipe is not suitable for the young, pregnant women, the elderly or those with weak immune systems.

So, which of these recipes tickle your fancy?