Tuesday, May 26, 2015

Millionaire's Bars










I haven't updated my blog for days. I am so busy with everything and it's hard to believe but I haven't baked anything for about 2 weeks. I made those Millionaire's Bars probably one month ago and since then the recipe has been saved as draft. But it's too good not to be shared so luckily today I found a spare minute to post it. There's nothing much to tell. If you like condensed milk and have a very sweet tooth, this recipe is going to be a keeper. I warn you - these bars are very rich. But good. So good with unsweetened morning coffee.

Millionaire’s Bars

Base:

125g (1 cup) flour 
1 tsp baking powder
1/4 tsp salt
113g (1/2 cup) unsalted butter, room temperature
50g (1/4 cup) sugar

Caramel:
1/2 cup unsalted butter, cut into pieces 
1/2 cup sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk

Topping:
3.5 oz / 100g milk or semisweet chocolate, finely chopped 
1/2 tsp light corn syrup
30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces 

1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely.


2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. 

2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours.

Recipe adapted from here.





Saturday, May 16, 2015

Soft & Chewy Dark Brown Sugar Coconut Oil Cookies






Of all the sugars soft dark brown sugar is my favorite one. I love it's beautiful color and aroma, and the texture it gives to the baked goods, and of course, that deep caramel flavor only the dark brown sugar can add. And you know how much I love coconut oil. Now you probably have guessed how much I loved those cookies. 
These were the chewiest cookies I've ever made. Really. Both the edges and the centers are chewy and not cakey at all. They don't have any additions like chocolate chips and, trust me, they don't need any additions. 
In order to get perfect cookies, there's one trick. I always repeat that it is very important to slightly underbake your cookies. If you remove them from the oven when their centers look underbaked, you'll get chewy cookies. Easy. 
And let them cool for at least 10 minutes. 30 minutes preferably. But I know how hard it is to wait so you can have one cookie after 10 minutes. 


Soft Dark Brown Sugar Coconut Oil Cookies 

100g (1/2 cup) coconut oil, softened (not melted)

200g (1 cup) dark brown sugar, packed 
1 large egg
1 tsp vanilla extract 
1 tbsp light corn syrup
220g (1 3/4 cup) flour
2 tsp cornstarch
1 tsp soda
1/4 tsp salt

1) In a large bowl, beat together coconut oil, dark brown sugar, egg, corn syrup and vanilla extract until light and fluffy. 


2) Add flour, cornstarch, soda and salt. Mix just until combined. 


3) Roll the dough into the balls (I got 12) and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).


4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.


Recipe adapted from here.



Sunday, May 10, 2015

Peanut Butter Cupcakes








You already know how addicted to peanut butter I am. And you can imagine how much I love cupcakes with peanut butter added to both the batter and the frosting. These cupcakes are salty, soft like a sponge and extremely light. The texture of the cupcakes pairs perfectly with a rich peanut butter frosting. The frosting is not like any other frosting though. It's very thick and fudgy, you could eat it by the spoonful. However, these are very rich (considering the fact that the frosting is almost the same size as the cupcake itself) so you will only need one cupcake to satisfy your cravings. Or if you're like me, you will eat 4 at a time and feel absolutely no guilt because you can't feel guilty while eating a peanut butter cupcake. Overall, this is the most perfect recipe for you if you wan to go to peanut butter heaven. I assure you!

Peanut Butter Cupcakes

Cupcakes:
85g (6 tbsp/3/4 cup) butter, room temperature
225g (1 cup) white sugar
83g (1/3 cup) peanut butter
2 large eggs, room temperature
1 tsp salt
120ml (1/2 cup) buttermilk, room temperature
220g (1 3/4 cup) flour
2 tsp baking powder

Frosting:
375g (3 cups) powdered sugar
250g (1 cup) peanut butter
1/2 tsp salt
113g (1/2 cup) butter, room temperature
5 tbsp heavy cream, room temperature

1) Preheat oven to 180C / 350F. Line a cupcake tin with cupcake liners (you will need 16).

2) In a large bowl, beat together butter, peanut butter and white sugar until light and fluffy. Add eggs and beat until very smooth. 

3) In another bowl, combine together flour, baking powder and salt. 

4) Beat (on low speed) one third of the flour mixture into the butter mixture. Beat until smooth. Add half of the buttermilk and beat until incorporated. Repeat this step one more time, adding one third of the flour mixture and the remaining buttermilk. End with the remaining flour mixture and beat just until incorporated.

5) Divide the batter among 16 cupcake cups. Bake for 17 minutes or until slightly golden around the edges. Remove from the oven and let cool until completely cooled before frosting.

6) To make the frosting, Beat together powdered sugar, peanut butter, salt and butter. Add heavy cream (try adding 4 tablespoons, it might be enough to achieve the desired consistency). Continue beating for about 5 minutes or until the frosting is smooth and fluffy. Frost the cooled cupcakes and enjoy.

Recipe by collecting memories





Tuesday, May 05, 2015

White Chocolate Blondies








Just like brownies, blondies have to be fudgy and chewy. These blondies have perfectly chewy edges and smooth, fudgy centers. They're very sweet though. You might want to omit the icing as they're definitely good without it, but the icing makes them look prettier. And for me, there is no such thing as too sweet. 
Most of the blondies call for chocolate chips which are mixed into the batter but I find the melting method even better because melted chocolate produces fudgy texture. Another important thing for the texture is baking time. Don't bake them longer than 30 minutes even if they look underbaked. I was a little bit worried because for me they really looked underbaked but the next day I was pleasantly surprised when I saw the final result. So BE patient. It's worth the wait!

White Chocolate Blondies

113g (1/2 cup) butter
150g (5.3 oz) white chocolate, chopped
150g (3/4 cup) white granulated sugar
1 large egg, lightly whisked
1 tsp vanilla extract
1/3 tsp salt
125g (1 cup) flour

Icing:
1 tbsp butter (optional)
50g white chocolate (optional)

1) Preheat oven to 180C / 350F.

2) In a small saucepan, melt the butter over low heat. Add white chocolate and sugar and cook for 2-3 minutes, stirring constantly, until the sugar has melted and the mixture looks smooth. Remove from heat and let cool a little bit.

3) Stir in the egg, vanilla extract and salt. Add flour and stir just until combined. Spread the mixture into the baking pan and bake for 25-30 minutes. Cool completely before cutting into squares. 

4) If you are making the icing, melt 1 tablespoon of butter in a small saucepan, turn off the heat and add the chopped chocolate. Let sit for 2 minutes or until melted and mix until smooth. Alternatively, you could melt butter and chocolate in a microwave. Drizzle over the blondies and serve.

Recipe by collecting memories


Wednesday, April 29, 2015

Sweet & Sour Cauliflower








Attention to all the sweet and sour sauce lovers. I have a perfect easy and healthy recipe version of your favorite sweet & sour dish. It's sweet and sour cauliflower! Cauliflower is an amazing vegetable. You can make a pizza crust with it and now you can have this healthy Chinese dish. It literally takes no time to prepare this. The sauce can be prepared in less than 5 minutes and the batter - less than one minute. The hardest part of this recipe is washing and cutting cauliflower into florets. Anyway, the best thing about this recipe is that the cauliflower is baked, not fried. It is battered but very thinly and I'm sure that you could eat two servings without feeling guilty. And the sauce sounds really simple, but when combined, these ingredients create a perfect flavor. To make it taste more sour, you could probably use pineapple juice instead of water. Gosh, I just came up with this idea. That would probably make the sauce even better. I'll have to try it the next time. In any case, this dish is my new favorite and definitely a keeper!


Sweet & Sour Cauliflower
600g cauliflower, chopped into florets
4 tbsp (60g) flour
6 tbsp (90ml) water

Sauce:
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp honey
2 tsp white vinegar
2 tbsp water
1 tsp cornstarch

1) Preheat oven to 220C / 430F. Line a baking tray with parchment paper and set aside.

2) In a large bowl, combine together flour and water until a smooth batter forms. Add cauliflower florets and toss to coat evenly. Arrange the cauliflower onto the baking tray, making sure they don't touch each other. Bake for about 15 minutes or until cauliflower is softened and slightly browned.

3) While the cauliflower is baking, prepare the sauce: in a small saucepan, combine together soy sauce, ketchup, honey and white vinegar. 

4) In a small bowl, combine together water and cornstarch. Stir with a spoon until there are no lumps. Add this to the saucepan.

5) Turn on the heat and cook the sauce over medium-low heat, stirring constantly. You do not need to bring it to boil. Cook just for a few minutes until the sauce is slightly thickened (thick enough to cover the cauliflower). Remove from heat.

6) Once the cauliflower is cooked through, transfer it to a bowl and add the sauce. Toss to coat evenly. Serve immediately.

Serves 2.

Recipe by collecting memories 

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