Posts Tagged "USA"
Carrot cake with cream cheese frosting
Oh how exciting, I have received a one lovely blog award from Jeanne at simplemathbakery. I feel so giggly, as I feel so much as a newbie to this regular food blogging world, and I am overwhelmed with all these lovely blogs and my task to keep up with them. I feel like I comment much too little and receive too much. Thus, I am honoured to pass on the one lovely blog award and leave you with a list of 12 of my favourite foodies out there. I read you, even if I don’t manage to comment regularly! Here they come, in no particular order:
Read Morefudgy cranberry brownies
Cranberry time! Yap. I am proud to report that the first fresh cranberries are available in the right now. Run, stock up on them – soon they will be gone – as suddenly as they appeared!
What’s wrong with her, you may wonder. Well – I live in Germany, and cranberries have just made their way here the latest years. And they don’t come in droves. So anytime I see one of these packages – I just need to buy it. When I managed to grab a package yesterday I immediately had to combine them with this delicious fudgy brownie recipe I had tried two weeks ago. And I was lucky. They turned out oh so sweet. I brought them to work (my co-workers are my secret testing animals – I analyze the time it takes until all crumbs are gone – no just kidding). Anyway, these were gone so quickly.
I wasn’t able to take decent photographs that quickly – I always have a hard time photographing brownies. Does anyone have tips and hints for me? The colour is hard to capture and I have simply no ideas on how to arrange them nicely. Well, anyway, here comes the recipe which is you will get done in no time.
homemade bagels
I could have drowned in awesome bagels in the US. As a matter of fact, the bagels at Scratch were better than any bagel I had before – anywhere. Once home I knew I had to figure out how to make bagels myself, as bagels are rare (well not so rare but they are not that common) to find in Germany, and if you find some they’re usually not very good. This is the first try at a yeast bagel recipe. I will try sourdough bagels soon, as this – and lye – are probably the secret to Scratch’s bagels.
Read Moreturtle brownies
The first time I came across turtles was in New England. Deliciously sweet, chocolate, pecans and caramel – all combined. For a welcome treat I wanted to produce something similar, and came across these at joy of baking. Since pecans are not really affordable over here, I substituted those by walnuts and the heavy cream for the ganache by condensed milk. They came out moist and caramely, just like I hoped them to be. Another (among several) tweak to the original recipe was the substitution of light corn syrup by molasses, which worked out very well. I assume it gives those brownies a more intense taste.
Read Morecranberry brownies
On my quest for cranberry brownies that actually include fresh cranberries I found this one here. I modified the recipe to my taste by reducing the number of eggs and adding an additional hint of chocolate.
Ingredients:
for the batter:
- 1 1/3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter
- 1/3 cup cocoa powder
- 2 cups sugar
- 3 eggs
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup cranberries (fresh or frozen-no need to thaw)
- 1/2 cup walnuts, chopped
- 3 tbsp. butter
- 1/3 cup cocoa powder
- 100 g semisweet chocolate
- 1/4 tsp. almond extract
for the frosting:
- 1/4 cup cranberry sauce (jellied)
- 2 tbsp. cranberry juice (see note)
- 2 cups confectioners’ sugar
- 1 pkg instant espresso
- 25 g semisweet chocolate
Directions:
Preheat oven to 175 °C (350°F) Coat a 9 x 13 inch baking pan with non-stick cooking spray.Combine flour, baking powder and salt and set aside. Melt 1 cup butter in large saucepan. Remove from heat. Stir in 1 cup cocoa powder and 100g semisweet chocolate. Add 2 cups sugar, eggs, vanilla extract, and 1 teaspoons almond extract. Stir until well blended. Stir chocolate mixture into flour mixture. Add cranberries and nuts and mix just until blended. Pour batter into baking pan. Bake 30 to 35 minutes. Cool completely.
Melt 3 tbls. butter in small saucepan. Remove from heat. Stir in 1/3 cup cocoa powder, 1/4 teaspoons almond extract, cranberry sauce and juice. Stir well. Add confectioners’ sugar and mix until well blended. Spread over the cake and let cool. Cut into square pieces.
Source: modified from: http://www.recipezaar.com/Read More