Posts Tagged ‘sugar’

How To Make Some Bad Ass Brownies

November 4, 2009

BROWNIES

I don’t recall ever being a huge fan of brownies, growing up. Probably because growing up with a less than domestic mother, I always assumed that the kind I made from the box were just how they were supposed to taste. It was kind of like eating a texture-less soggy chocolate cake.

So when I began to learn about baking a bit more, I thought that there had to be a reason WHY people eat this stuff. I realized through my ottering* technique of eating that I only really cared for the top layer. That minuet layer between the papery flakey top and the gooey center. The upper crust, if you will.

Apparently, that thick layer of crunchy sugary goodness that clings to the dense warm gooey layer of chocolate is just a meringue*! So basically my idea of the perfect brownie is a meringue half-breed! The secret to that upper crust is this:

The longer you beat the eggs and sugar in the first step, the thicker your crust will get.

(ottering: When Chloe dissects her food into sections and pieces, eating the most delicious parts and discarding the rest)

(meringue: a light starchy cookie made by beating egg whites and sugar)

I followed a Martha Stewart recipe that required 10 minutes of egg beating. I don’t have the longest attention span, and I used a hand mixer. Hence, I only mixed for about 5-7 minutes before moving forward but they came out fantastic, anyway.

Here is how I made them:ingredients ingredients:

  1. 1 cup of unsalted butter, plus more for pan
  2. 8 ounces unsweetened chocolate
  3. 5 large eggs
  4. 3 1/2 cups sugar
  5. 2 teaspoons instant espresso
  6. 1 tablespoon pure vanilla extract
  7. 1 2/3 cups sifted all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 cup semisweet chocolate chips

Directions:

Raise oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan; set aside.Raise oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan; set aside.

browniesCombine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.

Add sugar, eggs, and instant espresso to a bowlAdd sugar, eggs, and instant espresso to a bowl

beat eggs, sugar, and espresso at high speed, 10 minutes. n the bowl of an electric mixer fitted with the paddle attachment, beat eggs, sugar, and espresso at high speed, 10 minutes.

Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined. Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined.

Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips.Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips.

 Pour the batter into the prepared pan Pour the batter into the prepared pan

Bake until edges are dry but center is still soft, about 35 minutes. Remove pan from oven, and transfer to a wire rack to cool. Cut and inhale.

ohperfect

So Long Professor Biscuits

October 29, 2009

Ready to have your day unmade? Chuck Biscuits passed away on October 24th. Biscuits played drums for D.O.A. through their best years. Also played for a slew of other greats such as Danzing, Black Flag, and Circle Jerks.

EDIT: Kidding. dood is apparently still alive. Gave me a good reason do revisit Hardcore 81 today, though.

Making Mochi

July 8, 2009

My Mochi

Mochi photo by Chloe Rice

Mochi is one of my favorite treats. What’s not to love? It enables you to eat ice cream with your hands.

While looking for more info on this amazing Japanese treat that I recently discovered, called Chocolate Monaka, I also found this photo by photo recipe on how to make your own mochi!

This is defiantly going to be my next cooking challenge. Perfect for the summer.

My main concern with it was the thought of finding ‘sweet rice powder’. I could just imagine going into Sunrise Mart and staring blankly at things that could be this rice flour, with uncertainty.

So take note when gazing at a rack full of blunt or foreign named flours for this recipe, that sweet rice powder may also be called glutinous rice or mochiko, in Japanese.

A Bit of Sugar in the Coffee

June 13, 2009

Stevies Sugar


A Bit of Sugar in the Coffee
Upper West Side NY, NY 
2009

Model: Jankins

Photo By: Chloe Rice