June 30, 2013
Do you guys remember these brownies? You know, the ones in the wrapping that were so filled with preservatives and who knows what? The ones that were so mm mmm moist and pretty with their little candy chips?
Well I saw this recipe that was a copy-cat and I had to re-create! How adorable?
I made these in a 9x13 pan but I'm going to tell you guys to make them in a 9x9 pan to make them thicker (as in the original recipe). The thinner version is more like the original cosmic brownies but I think a little more brownie would help with the ganache:cake ratio.
Alas, this is of no importance. This is just yummy and pretty. Let's just focus on that. Did I mention that they are f-u-d-g-y? Well, they are.
Little Debbie Cosmic Brownies
Adapted from averiecooks
For the Brownies
3/4 cup melted unsalted butter
1 cup sugar
2/3 cup packed light brown sugar
2 tablespoons water
2 teaspoons vanilla
3/4 cocoa powder (or dark!)
3/4 cup all-purpose flour
Preheat oven to 350F. Line a 9x9 baking pan with parchment paper or buttered aluminum foil. Set aside.
Add the sugars, water, and vanilla to your melted butter. Add in your eggs one at a time. Whisk until well incorporated. Add the remaining ingredients except for the flour and mix until well incorporated. Finally, add in your flour - mixing only until incorporated. Do not overmix!
Pour batter into pan and bake for about 25-30 minutes or until it springs back at you when you poke in the center or a toothpick comes out clean. Allow brownies to cool completely. Meanwhile...
For the Ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup half-and-half
1 1/4 cup mini M&Ms (!! so cute !!)
Heat your chocolate chips in the microwave for about 1 minute to soften the chips. If they're not softened after a minute, pop them back in for 15 second intervals until soft. They should give away to melted chips with a little prodding with a spoon. Set aside
Heat your half-and-half in a bowl in the microwave for 1 minute in the microwave or until it just starts to bubble on the sides (but not boil!). Pour this over your chocolate chips, mix, and set aside for 5 minutes.
Pour this mixture over your brownies and smooth. Now the fun part - sprinkle your M&Ms generously over the ganache. Cover your pan and place in the fridge for at least 2 hours before slicing to get some time for your ganache to set.
June 23, 2013
Summer is here and these blondies smell like a strawberry ice cream. Seriously, I paused for a good 30 seconds just smelling the pan as the strawberries bubbled fresh out of the oven.
White chocolate is incorporated into the batter creating the perfect meld of fruit and chocolate in every bite. They remind me of cake-batter frozen yogurt swirled with strawberry frozen yogurt...but then chewy, warm baked, beautiful, delicious...
Beautiful berries get folded into the batter and dot the finished product.
Such a delicious recipe!
White Chocolate Strawberry Blondies
Adapted from loveandoliveoil (one of my favorite blogs!)
1/2 cup of white chocolate chips (an overflowing 1/2 cup)
1/3 cup unsalted butter cut into pieces
2/3 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup cleaned, de-stemmed, and halved (or quartered) strawberries
Pre-heat your oven to 350F.
Line a 8 x 8 baking pan with parchment paper and butter the paper. Leave some parchment paper hanging over the edges to help you dismount them later. I would highly recommend using parchment paper, these little guys are sticky!
In a double boiler melt white chocolate and butter over medium-high heat. Keep a close eye on this and stir constantly until smooth and well incorporated. Remove from heat and stir in your sugar. Your mixture may look kind of gross and separated but fear not! Just keep mixing (whisk recommended) and it will improve. Also if you have some separated butter, totally okay anyway. Add in your vanilla and then set aside for a few minutes.
In another bowl, mix the flour, baking powder, and salt together. Crack open your two eggs into the flour mixture but don't mix. Slowly add in your still warm chocolate-butter concoction to your flour and egg bowl, mixing in between each add-in. Make sure to add in your warm chocolate-butter mix slowly and in batches so that you don't scramble your eggs.
Once it is all incorporated, fold in your berries and admire how pretty it is!
Now here's the tricky part: bake for 30-45 minutes. I say 30-45 because I forgot to time how long it took me but it definitely took longer than the original recipe. When the top springs back at you, the sides are a golden brown, or when a toothpick comes out clean - it's done!
Let them cool a bit and then enjoy!
June 2, 2013
These made the house smell amazing! I was looking for a recipe that said "summer" as I hope you have all been basking in the lovely weather as much as I have been. What says summer better than blueberries?
These guys are similar to cinnamon raisin rolls but instead of filling them with cinnamon, they're jam packed (literally!) with jam.
They still get a cream cheese frosting but these guys are so delightfully fruity and beautiful, it's a great change from the usual cinnamon rolls.
Blueberry Swirl Rolls
Adapted from averiecooks
For the dough
2 1/4 cups all purpose flour
3 tablespoons vegetable or canola oil
3 tablespoons sugar
2 1/4 teaspoon yeast
1/2 cup milk + 2 tablespoons
Mix together everything but the milk into a large bowl. Heat your milk in the microwave until warm, not hot (about 110 degrees). Pour your milk into the rest of the ingredients and combine. The dough will be relatively firm. Knead your dough for a good 10 minutes until you get a nice smooth surface and the dough has come together in a beautiful dough ball.
Grease the bottom of a bowl with some oil and place your dough into the bowl. Cover with a warm paper towel and let rise in a warm place until doubled (about 1.5-2 hours).
For the filling
2 tablespoons very soft butter
1 cup blueberry preserves (but you can use whatever you like!)
Once doubled, punch your dough down and knead for another 3 minutes. Then roll out your dough to about 18 x 12 inches. It doesn't have to be exactly 18x12 - if you roll out thicker then you will get less swirls, roll out thinner and you'll get more!
Once you have your dough rolled out, spread your butter all over your dough leaving a tiny margin along the edges. Repeat with your preserves.
Roll your dough (now with preserves!) lengthwise until you've made a log filled with layers of butter and preserves. Pinch the dough together at the ends and along it's length to keep it from unrolling.
Cut your log into about 12 pieces. You can cut bigger or smaller depending on how large or small you want your rolls. Use a good serrated knife or unflavored dental floss for this part. Place your now individual rolls onto a baking pan about 2 inches apart.
Cover with warm paper towels again and let rise 60-75 minutes or until about doubled. Pick a warm summer spot again!
Once doubled, bake your rolls at 350F for 25-30 minutes. They will start to ooze the aroma of sweet bread and blueberries!
For the glaze
1/3 cup granulated sugar
3 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla
Combine all of your ingredients into a bowl. Drizzle (or pipe) the glaze all over your still warm swirl rolls.
These guys are best served warm. Pop them in the microwave for a bit before serving them the next morning!