Sunday, May 14, 2017

Funfetti Cookie Cake

Hey everyone! I'm sorry it's been so long since I last posted.  My life as a graduate student in Biochemistry has been hectic to say the least!

However, I am very pleased to share a brand new recipe: a Funfetti Cookie Cake!  I mean, who doesn't love sprinkles, chocolate, or cookies?




Ingredients:
10 tbsp unsalted butter
2/3 cup brown sugar
1/3 cup granulated sugar
2 eggs
1 tbsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup funfetti cake mix
1 cup all-purpose flour
1/3 cup sprinkles
3/4 cup semi-sweet chocolate chips



Instructions:
1. Pull butter out of fridge and let sit at room temperature
2. Preheat oven to 350 degrees
3. Cream butter
4. Beat in brown sugar until mostly combined and then beat in granulated sugar. Make sure you scrape down the sides of the bowl.
5. Beat in eggs and vanilla.  It will be very liquidy, but don't worry about it.
6. Beat in baking soda, baking powder, and cake mix.  If you do not have funfetti cake mix, then you can use vanilla or yellow cake mix and add in more sprinkles.
7. Beat in flour, about a 1/3 of a cup at a time.
8. Add in the sprinkles and chocolate chips.
9. Grease a 9" (or 8") cake pan and spoon in the cookie dough. Press flat into the pan.
10. Bake for 30 minutes.





Sunday, April 24, 2016

Passover Brownies 2.0!

Two days ago I posted a recipe for Passover Brownies.  Well, my Grandma Ellen sent me another recipe, this time for S'mores brownies, and I just had to try them!




Ingredients:
4 ounces (1/2 cup) semisweet chocolate chips
2 sticks unsalted butter
1 1/2 cups sugar
4 large eggs
1 cup matzah cake meal
1/2 teaspoon salt
1 1/4 cup semisweet chocolate chips
3 cups mini marshmallows, or large marshmallows cut up
1 cup chopped walnuts (optional--I omitted)

Instructions:
Preheat oven to 325 degrees F, with an oven rack in the center of the oven.
Grease a disposable 8" x 8" or 9" x 13" pan with butter and matzah cake meal.  I used an 8 x 8 pan.  It is really important to use a disposable pan, because these brownies are messy and hard to get out of the pan.
In a large microwave-safe bowl, melt the butter for about 60 seconds.  Then add in the 4 ounces of semisweet chocolate chips, and stir until melted.  Microwave for 20 seconds if needed.  Stir in the sugar, and let cool until teped.  Whisk in the eggs one at a time.  Stir in the cake meal and salt.  Last, add in 1 cup chocolate chips, 1 1/2 cups marshmallows, and walnuts if adding.  Pour into the pan, and spread evenly.

Bake for 30-40 minutes.

You now have two options as to how to continue. The first way is how I did it, the second way is how the instructions said to do it...I would *probably* follow the instructions, but seeing as I made these very late last night I misread what I was supposed to do.

1) Let brownies cool for 20 minutes.  Then add marshmallows to the top and broil for about 1 minute.  Take out, and place some chocolate chips on top.  Let melt for a few minutes, and then take a fork and spread the chocolate.

2) After the brownies are set, add marshmallows onto the top and place back in the oven for 3-4 minutes.  The marshmallows should be puffed, not browned.  Remove the brownies from the oven.  You can now add the chocolate chips as above, or melt and place in a bag and drizzle over the top.

Cool the brownies, and place them in the fridge overnight.  Cut the brownies up with a knife that has been run over hot water.   This step is very important, as the marshmallows will otherwise stick to the knife.  You might have to place the knife back under water half-way through.

Put the brownies back in the fridge and enjoy!!

More photos to come later.

Friday, April 22, 2016

Passover Means Brownies!

Hi everyone.  I am so sorry that I haven't blogged lately.  I made chocolate cupcakes that were fantastic, and topped them with peeps.  They were fantastic.  I am more than happy to share the chocolate cupcake and chocolate frosting recipe with anyone!

However, I am here to talk about Passover, which starts tonight.  That means I can't eat food that contains yeast.  My amazing mother sent me Mandel bread, and I am baking brownies.  These brownies are edible all-year round.




Passover Brownies:
Ingredients:
10 tbsp unsalted butter plus 1 tsp for greasing the pan
6 ounces or 1 cup (parve passover) semi-sweet chocolate chips
1 1/8 cups sugar plus 1-teaspoon vanilla
3 large eggs, room temperature
3/4 cup Matzo cake meal
1 1/2 cup (parve passover) semi-sweet chocolate chips or 3/4 cup (parve passover) semi-sweet chocolate chips plus 3/4 cup walnuts



Instructions:
Preheat oven to 350 degrees.  Grease in 8-inch square pan with butter and matzo cake meal.  I would suggest a disposable one, but you don't have to.
Melt the butter in a saucepan or microwave safe bowl.  Remove from heat, and add 6 ounces chocolate chips, stiring until they are melted.  Stir in the sugar and vanilla extract.  Test the temperature of the chocolate; it should be tepid.  If not, let it rest until it is.
Whisk the eggs together, and then off them to the chocolate mixture.  Stir until the eggs are all mixed in.  Using a wooden spoon, stir in the matzo cake meal until it blended.  Add in the chocolate chips, or chocolate chips and nuts.  Spread the batter in the prepared pan.

Bake the brownies on the middle shelf of the oven, for around 30 minutes.  The toothpick should come out with some moist crumbs.  Cool completely on a wire rack, and refrigerate overnight.  Cut the brownies up, and store in the fridge!