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What Should You Do on a Cold Rainy Day?

OnSugar Blog — Fri, 13 Nov 2009 10:50:43 -0800

Here are highlights from the OnSugar blog Cakes Icecreams Tarts And.

That's right, you should bake brownies! 'Cause I'm sure you've already got all the ingredients at home, yeah? Chocolate chips, cocoa powder, plain flour, eggs, butter . . . Okay, now you're ready to go into the kitchen! Anyway, It has been raining since morning and, you know, one gets lazy when it rains. I decided to postpone my study plans till tonight, and to stop being envious of all the bakers who'd been baking recently when I had buried myself among my books, I BAKED!

To see her decadent brownie recipe, read more

Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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Earn Brownie Points With Peanut Butter

YumSugar — Mon, 21 Sep 2009 16:15:03 -0700

After drooling over Party's amazing brownies, I knew I was going to have pull out the butter and flour and get to baking my own batch. Rather than making an uber chocolate one like she did, I opted for a peanut butter and chocolate variation. Initially, I wanted a recipe for chocolate brownies with a peanut butter swirl, but I came across the reverse - peanut butter brownies with chocolate chunks - and had to give it a try!

These peanut butter brownies are dense, moist, and full of flavor. I added three quarters of a cup of chocolate chips and next time will make it an even cup, so every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and family who are obsessed with the combination of peanut butter and chocolate, keep reading.

The World's Easiest and Most Delicious Brownies. Ever.

partysugar — Fri, 18 Sep 2009 10:30:31 -0700

OK, so that title might be an exaggeration, but it got your attention, right? If you're looking for a delicious brownie recipe, I highly recommend you use this one. I've made it a million times and it always gets rave reviews.

Don't believe me? Well, 172 people praise it over on the Food Network's website. It's decadent, rich, and insanely chocolaty. Thanks to the help of a hand mixer and microwave, it takes about 15 minutes to make and another 15 to bake.

Since everything is more appealing mini, I like to slice them into small squares and serve as brownie bites. When paired with vanilla ice cream, they also make one mean brownie sundae. If you're a fan of fudgy brownies, you should stop reading this and make these - now! Get the recipe.

Would You Rather Eat Fudgey or Cakey Brownies?

partysugar — Sun, 21 Jun 2009 01:30:24 -0700

Source

Come Party With Me: Bachelorette - Dessert

partysugar — Wed, 13 May 2009 11:30:40 -0700

When planning a party, remember the guest of honor's culinary needs. Although Ronda's bachelorette party has a belly-dancing theme and a spread of Mediterranean-inspired appetizers, she's requested that the dessert be something bite sized and chocolaty. These delightful fudge brownie tartlets are sure to satisfy her sweet tooth. The shell is a butter pastry, the filling a gooey chocolate batter, and the frosting a chocolate buttercream. They can be prepared up to three days in advance, making them the ideal party dessert.

If you aren't hosting a bachlorette party any time soon, you'll want to add this divine recipe to your collection: do so when you read more.

Fudge Brownie Tartlets
From Better Homes and Gardens

Ingredients

1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
Macadamia nuts, hazelnuts, almonds, or walnut pieces (optional)
Chocolate Butter Frosting (recipe below)

Directions

For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle.
Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup.
Preheat oven to 325 degrees F.
For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted.
Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup.
Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool.
Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts.

Makes 24 tartlets.

Make ahead: Place cooled, unfrosted tartlets in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or place cooled, unfrosted tartlets in a freezer container; cover. Freeze for up to 3 months.) To serve, thaw tartlets, if frozen. Continue with final step of recipe to frost.

Chocolate Butter Frosting: In a large bowl, beat 1/4 cup butter, softened, with an electric mixer on medium to high speed until smooth. Beat in 1/4 cup unsweetened cocoa powder. Gradually add 3/4 cup sifted powdered sugar, beating well. Slowly beat in 2 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2-1/4 cups sifted powdered sugar. Beat in enough additional milk, 1 teaspoon at a time, to reach piping consistency.

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Come Party With Me: Super Bowl - Dessert

partysugar — Wed, 28 Jan 2009 16:15:52 -0800

The ideal dessert for Super Bowl is something that can be made in advance: that way you won't miss a minute of the game! I prefer a deliciously decadent dessert that can be consumed without the aid of a knife and fork. Rich chocolate brownies with a layer of peanut butter frosting and chocolate ganache are so scrumptious they're sinful! Make the cake-like dish the night before the party to allow plenty of time to chill.

If you don't want to serve a chocolaty treat, consider lemon cheesecake squares - another Super Bowl-worthy dessert that's best made ahead of the game. Otherwise, for the brownie recipe, read more.

Peanut Butter and Fudge Brownies With Salted Peanuts
From Bon Appétit

Ingredients

Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped
Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

Directions

For brownies: position rack in center of oven and preheat to 325°F. Line 13-x-9-x-2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat.
Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan.
Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover.
Chill until set, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Makes 30 brownies.

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Come Party With Me: Tree Trimming - Dessert

partysugar — Wed, 03 Dec 2008 15:30:09 -0800

The best dessert for a holiday cocktail party? Something indulgent and chocolatey that can be made in advance.

This brownie recipe is perfect because it incorporates the festive flavor of mint and can be made the night before a party. To make the celebration even more sweet, I'll fill bowls with red and green M&Ms.

For the brownie recipe, read more.

Mint Chocolate Brownies
From Everyday Food

Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

Directions

Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface.
Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Makes 16.

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Yummy Links: From Jacques Pepin to Parmesan Fondue

partysugar — Tue, 14 Oct 2008 07:45:45 -0700

Jacques Pepin on cooking for Obama. - 7x7
Looking for an indoor composting system? Choose one of these composters. - Chow
Learn how to make bacon brownies. - geeksugar
Jazz up your Fall table with adorable paper gourd place cards. - Epi-Log
This year save money by ordering Halloween candy online. - Serious Eats
Four hearty dishes to keep you warm on cool Fall nights. - Bon Appétit
Flex-it measuring cups: love it or hate it? - The Kitchn
Fondue, especially this parmesan fondue with pesto, is great party food. - GlamDish

Source