Good news dessert lovers! Bravo has announced the premiere of a new Top Chef spinoff and this one will feature desserts and pastries only. A dream come true for the sweet enthusiast I am. I find the Top Chef series to be top notch and I actually learn a lot from the episodes. Now it will focus on the tips I really want to learn. It premieres September 15th at 11pm EST.
Tuesday, August 17, 2010
Monday, August 16, 2010
BUTTERMILK BERRY MUFFINS
My plan on this blog is to test a dessert and breakfast/brunch baked good weekly. Since I completed my dessert with much success I sought my morning item. While researching the competition I came across this muffin recipe from the blog Joy of Baking. It utilizes buttermilk and berries and promised to be bursting with flavor. Well unfortunately it was not a recipe I will be keeping in my repertoire.
It was easy as far as quick breads go, minimal effort. I used frozen berries and with the 90 degree humidity we are having in my neck of the woods they started to thaw as soon as they hit my table. Hence the bleeding in my batter and the blue tinged final product. I folded them in extra gently but c'est la vie.
The muffins themselves are very dense. Even being heavy handed with the berries they still seemed lacking. The taste is fairly bland but if you like your coffee with a treat that doesn't overpower, this might be for you. I was told that they tasted like Bisquick and when you take the time to make something from scratch that is the last thing you want to hear. The search for the perfect muffin continues.
ESPRESSO CHEESECAKE BROWNIE BARS
Welcome to my very first blog post! I knew I had to start off big so let me present you with these delectable bars. In my love of dessert cookbooks I came across a title that screamed for my attention...Brownies To Die For! A bold statement and one that needed to be tested. I enjoy a delicious brownie from time to time but they are not my favorite of treats. I usually make them when I am feeling lazy and really want something quick out of the oven (or when I really just want to lick the batter off the spoon). The thought that brownies could be more than just an everyday treat had me intrigued.The book itself is filled with loads of seemingly delicious brownie ideas and great pictures that accompany. I must say I am a sucker for beautiful pictures and bold names. There are many I would like to try but I knew these espresso bars would be first. And they certainly did not disappoint!
The recipe was clear and easy to follow. I was actually surprised at the ease of putting these together since they are layered. The only hold up in the whole process is the fact that they need to be refrigerated after baking so everything can firm up. It is hard to wait several hours when the smell of melting chocolate and espresso fill the air of your kitchen, but I did refrain. Proud I am.
These bars are absolutely delicious and got rave reviews from my whole clan. The tray was pretty much gone by the end of the next day. That is always the best sign of something's success in my opinion. Even my future brother in law, or F.B.I., loved them and he lives in a foodie household so this is high praise.
A word about the consistency though...these are not brownies in the typical sense of the word. The brownie base is very dense. It is more like an extremely rich chocolate torte or fudge. I myself love the fudgy style brownies and these are not gooey like those. If you are looking for cake like brownies you won't find them here. Try them anyway! You can't go wrong with this crowd pleaser.
Recipe adapted from Brownies to Die For!: The Complete Guide for Brownie Lovers by Bev Shaffer
Brownie base:
1/2 cup unsalted butter
3 oz. unsweetened chocolate, chopped coarse
1 cup firmly packed brown sugar
1/2 tsp. pure vanilla extract
2 large eggs, lightly beaten
1/2 cup all purpose flour
1/4 cup mini semisweet chocolate chips
Espresso layer:
1 1/2 cups chocolate cookie crumbs (I made my own using Nabisco Chocolate wafers)
1 tsp. instant espresso powder
1/4 cup unsalted butter
8 oz. cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1 large egg, lightly beaten
Preheat the oven to 350 degrees and grease a 8" square pan.
Make the brownie base first-Melt your chocolate and butter over low heat in a large saucepan or in a double boiler. Stir frequently to keep chocolate from burning and get a smooth consistency.
Remove the pan from the heat and beat in sugar and vanilla with an electric beater. Slowly add the eggs and beat at medium speed.
Stir in the flour and chocolate chips slowly and pour into pan.
Now to begin the Espresso layer, mix together cookie crumbs, butter, and espresso powder in a medium bowl. Take out 1/3 cup of this mixture to go on top of the bars. Sprinkle the rest over the brownie layer in the pan.
Get the electric mixer again and a medium bowl. Beat the cream cheese until it is smooth. Beat in egg, sugar and vanilla. When smooth start scooping the mixture onto the crumb layer and spread evenly with a rubber scrapper.
Bake the bars for 25 minutes. (Mine baked for about 35, the cream cheese wasn't baled enough but use your judgement).
Cool on a wire rack completely before refrigerating until firm.
