Martha's Cappuccino Brownies

I made these brownies a little while ago when I found the recipe on Martha Stewart’s website. I was pretty excited about it because the idea of coffee and brownies was quite intriguing. I was, however, left a tad disappointed. Don’t get me wrong, its not a ‘bad’ brownie recipe, in fact its probably pretty good for some people (which is why im sharing it). The brownie was bit too heavy for my liking, I was expecting something a bit lighter and more chocolaty with a hint of mocha flavor, but the mocha was very dominating. It was also a bit bitter, not the icky bitter, but the dark chocolaty dark coffee sort of bitter that I personally don’t like but I know for a fact that others ADORE.

 This was really rich, like you could probably only eat one square with a cup of tea or coffee, so I thought it would be neat to ‘package’ them up accordingly! :)

Sorry about the quick post, I wasn’t feeling to brilliant today (im blogging from bed). Hopefully ill get better by tomorrow so I can post another entry. Also, I’m currently working on a new layout which is taking way longer than I anticipated, but should be up by the end of the week. Also, my mini series on Persian cuisine should be debuting soon, so come back soon! :)

Martha's Cappuccino Brownies:

Ingredients

Makes 16

• 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 1/2 cups sugar
• 1 tablespoon instant espresso powder
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 325 degrees, with rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter. Set aside.
2. In a large heatproof bowl, combine the butter and unsweetened chocolate, and place over a saucepan of simmering water, stirring occasionally, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
3. In a small bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips.
4. Pour into pan and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Remove from pan. Using a damp, warm knife, cut into 16 squares, wiping knife blade after each cut. Peel off parchment paper and serve.
   
    

Over All Review: 4.5/10 ...but note that this is just from my taste.

It tasted alright, and was more than edible, it just didn't suit my taste. If you love dark chocolate and the somewhat bitter taste of coffee you will LOVE and ADORE this recipe. If not, you will still like it...I would just recommend trying another brownie recipe, like this one ;)

Read more...

Chocolate Mayonnaise Cupcakes with Mocha Frosting

Hello,

Sorry about the lack of posts. I have been uber busy with somethings I've been working on. I shall hopefully reveal what these somethings are soon, but for now, I thought I should update.

These yummy nummy cupcakes were actually made over a month ago, but I just never got around to posting. I have so many pictures in the backlog of photos, Im going to have to do a "housekeeping" post with all of them in one big long post! lol

so...about this time I had bought myself a handy dandy ice cream scoop (that can unscoop itself!) as well as Wiltons twirly star tip # 1M! This in its self CALLS for cupcakes baking! So I obliged.

My thing with cupcakes is that they have to be moist. they have to be. THE WORST thing a cupcake can be is dry...in MY opinion anyways.

So when I saw a blog post describing how moist and yummy a Chocolate Mayonnaise recipe, to say I was intrigued would be an understatement. Mayonnaise, with its HIGH fat content MUST make the cupcakes uber moist, and uber yummy. So I gave it a shot.

Unfortunatly, it was a big dissapointment.

The cake was moist 'enough' but the next day it was actually very dry, and there wasnt much of a chocolate flavour AT ALL. I was thinking if I had maybe doubled the chocolate amount it would have been better? In fact, there were a few cupcakes left over that had to be thrown out (which is an EXTREMELY RARE occurence in my household). However, the frosting was still very yummy nummy. I sorta "made this one as I go", but it was pretty tasty!

I wont include the recipe for the cake....(because thats just mean! heres the link to the disgusting cake this person made :P)

Heres the Mocha Frosting:

1/2 cup butter
1/4 cup cocoa powder
2 cups icing sugar
2 tbsp instant coffee powder
2 tbsp hot milk
2 tbsp whipped cream

1) Dissolve instant coffee into hot milk.
2) beat butter Icing Sugar and Coffe mixture
3) add Cocoa powder
4) Add the whipped cream, and beat until smooth and creamy.

MMMM.....I want some of this frosting right now!


Also, my friend Jordan, has a new youtube account and hes been making a few random videos, and really wants some new viewers, he asked me if I could 'feature' his youtube account since my blog gets views and such, this was our hilarious msn convo:

(click to read)

So, I lead him to believe I wouldnt, but I'm not THAT much of a bitch am I? ;) I mean....I would OWN him for all eternity :D

So heres his link....I think you should visit him..he deserves it...for sucking up to me like that :D

haha!


Well that all for now! I hope to be able to post sooner rather then later next time :/

Read more...