Monthly Archives: September 2014

Hazelnut Brown-Butter Brownies

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Here’s an idea. Why not use nut flour to make gluten-free brownies?

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Yields: 20 large brownies
Total Time: 1 hr 30 min
Cook Time: 30 min

Ingredients

7 ounce(s) hazelnuts
1 cup(s) unsweetened cocoa powder
2 tablespoon(s) unsweetened cocoa powder
1 teaspoon(s) salt
3 cup(s) sugar
1 pound(s) (4 sticks) unsalted butter
12 ounce(s) bittersweet chocolate (70 percent), chopped
6 large eggs
1 tablespoon(s) tablespoon instant coffee, dissolved in 1 tablespoon of hot water

Directions

1. Preheat the oven to 325 degrees F. Line a 9- by 13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.

2. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. Transfer the nuts to a food processor. Add the cocoa, salt, and 1/2 cup of the sugar and pulse until finely ground.

3. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.

4. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled.

5. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces and serve.

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Malted-Milk Chocolate Cake

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In this recipe, the frosting is made first, then part is reserved to ice the cake and the rest is used in the batter. To melt chocolate, place it in a small bowl or custard cup; microwave at HIGH 1 1/2 minutes or until soft, stirring until melted.

Malted Milk Chocolate Cake
Ingredients

Cooking spray
1 tablespoon all-purpose flour
2 tablespoons butter or stick margarine, softened
2 teaspoons vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
5 cups powdered sugar (about 1 1/4 pounds)
3 tablespoons hot water
3 ounces unsweetened chocolate, melted
1/3 cup vegetable shortening
3 large eggs
1 3/4 cups all-purpose flour
1/2 cup malted-milk powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup fat-free milk
1/3 cup coarsely chopped malted-milk balls

Preparation

1. Preheat oven to 350°

2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

3. Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1 3/4 cups chocolate mixture for frosting; cover and chill 2 hours. Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.

4. Lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife.
Combine 1 3/4 cups flour, milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.

5. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

6. Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.

The Art of Living

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Poems & People

As every drop upon a burdened leaf,
sojourns a moment, a moment brief,
why cans’t let not we burdens too
fall few where they once meant to.
This life is burdensome as it is,
lead not by self it far from bliss.
Please let all burdens fall my heart,
feigning joy perhaps is true art.

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Vionnet Couture Fall 2014 Collection

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Vionnet was all about fun and creative pleating for their fall 2014 Couture collection. Enjoy!

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Credit: Style Pantry