oreo brownies

 

OMG! OMG! OMG! OMG! OMG!!!!! this recipe is a keeper.

 

i

kid

you

not!

 

you wanna know why? because it is MY kind of recipe. easy to prepare, easy to make. yummy to the tummy...okay, maaayyyybe yummy to the tummy doesn't sound quite right, but...nevertheless...that's what i think this pan of goodness is.

 



early this morning, i was looking for a recipe that is easy enough for me to bake. because i want to bring some to the class tomorrow. you know, my goal, is to make everyone fat  err..i mean "healthy" by the end of the semester. ngeeee.... hehehahaha!! so i came across this recipe from www.theidearoom.net/

 

i wasn't too convinced because...come on, how can something SO easy to make be SO yummy, right? i decided to give it a go...and true enough. i was not disappointed. i took a slice, still warm from the pan...(i mean, who WAITS for their brownies to cool anyway? right???) and it was gone within seconds.  i gave some to a friend and made a second batch for class tomorrow.

 

 

okay...is everybody already at the edge of their seats waiting for the recipe? huh? huh? huh? yes??? no???... malu nak mengakulah tu! okay, let's go!!

 

you will need:

½ cup (125ml) vegetable oil
1 cup (200g) sugar
1 tsp vanilla
2 large eggs
¼ teaspoon baking powder
⅓ cup (40g) cocoa powder 

¼ tsp salt
½ cup (64g) flour
aaaaandddd...the star of this recipe 15-20 oreos crushed.*

the how to:
1)  preheat the oven to 170°C

2)  mix oil and sugar til well blended.

3)  in goes the eggs and vanilla, stir until just blended.

4)  in another bowl, mix all of the dry ingredients.

5)  stir in the dry ingredients into the wet ingredients.

6)  crush the oreos and stir in ¾  of them into the mixture.

7)  pour batter into a greased 9x9 square pan. i just lined mine with parchment paper.

8)  sprinkle the remaining broken oreo bits over the top of the brownie batter.

9)  bake for 20 minutes or until the sides start to pull away from the pan.

10) cool completely before devouring them straight from the pan  cutting them. :-p

*okay, i know the recipe calls for 15-20 oreo cookies. i only used 14. they were just nice...okay, okay...that was NOT the reason why. the reason why is, there are only 14 oreo cookies in the standard Malaysian pack. so... i was not game on opening another pack of oreos just to get that other one oreo cookie. okay tak? okaylah tu! hehehe...

what i think about these brownies? i LOVE them. they are not too sweet and they are chewy and they make me happy because they are easy to make and i love them and i will make them again because i love them....have i told you how much i love these?? well, i'll tell you one more time. i love these brownies!! love love love love love!!! there.

go on now, you know you wanna rush out to get yourselves a pack of oreos. go on. and be sure to let me know how yours turn out, okay?

come back now! :-)


thank you www.theidearoom.net for this wonderful recipe.
 



Blondies

so, I made blondies. or congo bars. I've seen these being baked by bloggers all around...but they seem to prefer the name congo bars...instead of blondies. I guess maybe because like me, the only other blondie that I know of is this one particular talented lady. tulah pasal agaknya.

 

so...in order to see what the hoopla is all about about these congo bars/blondies, I decided to bake them. because seriously...that's what I've been hearing, day in...day out. congo bars here...congo bars there...congo bars everywhere. oh, and I also bought this oh! so wonderful brownie pan thingamajig. :-) what better way than to break the pan in with this recipe, right?

 

okay, I went around looking for an easy recipe, well, if you know me, you know I want to make it as easy as possible. and found a recipe from www.bakerella.com. and i had almost all the ingredients. so, the rest is history.

 

 

the recipe is pretty straightforward and easy enough. and i have taken the liberty...because, i am such a nice person, to convert everything into metric measurements. but for those of you who would like to use the imperial measurement, please feel free to click here.

 

okay, ready for the recipe now?

 

you will need:

305g all purpose flour

2½ tsp baking powder 

½ tsp salt
150g butter, softened
454g brown sugar (yupppp...you read right)
3 eggs
1 tsp vanilla
326g choco chips (i used a combo of dark, milk and white chocolate chips)
170g pecan (optional, i didn't have any, so...)

the how to:*
1)  preheat your oven to 170°C

2)  i placed the flour, baking powder and salt in a bowl and used a fork to sort of 'whisk' them.

3)  in my mixer i combined the butter and sugar till blended.

4)  then in goes the eggs, one at a time. mixer speed on low.

5)  add in the vanilla.

6)  add in the flour mixture till they are all combined.

7)  last but not least, stir in the chocolate chips and pecans.

8)  bake for 30 minutes or so, depending on your oven. you know your oven, so please adjust accordingly. **

9)  i used a 9" x 9" brownie pan.

*www.bakerella.com has two preparation options, you either prepare the mixture by hand or mixer. i decided on using my mixer.

** i baked mine for a bit longer than the specified 30minutes.

 

 tastewise, to me, it was a tad too sweet. i would adjust the amount of sugar the next time i bake these. but, MrG seems to like them. i mean, he finished 3 slices in one go! so i guess that says a lot, huh? all in all, this recipe is a keeper. in fact, i will be baking these to bring to my class on Saturday. yeay!!!

please give this recipe a go...you will NOT regret it.

and yes, i remember, i still owe you guys one baking flop story, but...this is too good of a recipe to delay posting. hahhahahahahaa...alasaannn.

go on now! bake on!!

thank you:
1)  youtube.com and emimusic for the video clip.
2)  bakerella for the wonderful recipe.
3)  Chicago metallic for the photo of the brownie pan.
 

brownie tart

the family (minus the brother) came over for lunch yesterday and for dessert, instead of baking the normal chocolate cake, i decided to go for something different. lo and behold! my first ever any kind of tart, that turned out to be a 'tart' because i started the day on the wrong side of the kitchen (read: robot malfunction) and wasn't in the mood to do anything anyways, but, since i woke up with every intention to bake, i cannot disappoint myself. *to hell with the robot!*

so, here, my first ever any kind of tart, called the brownie tart, served with freshly whipped, whipped cream...if you can call it that. i think i might have overbeaten the cream a tad because i found that it had somewhat separated, but tastewise, it was the samelah. only thing i should've stopped when i saw the soft peaks coming out...but, i didn't because i was angry...bla bla bla...lesson learnt, (a) don't whip any kind of cream when angry, (b) don't bake and (c) try to minimise on the anger. haha...!!

i took the recipe from one of my 500 series book called 500 pies and tarts, by rebecca baugniet.

alright friends, i shall now give you guys the recipe:

ingredients:
70g plain flour
½ tsp baking powder
½ tsp salt
85g unsweetened chocolate
85g unsalted butter
225g granulated sugar, i used castor sugar
2 large eggs, lightly beaten
1 tsp vanilla essence
115g fresh raspberries (seriously? i didn't put any...)

the how to:
1)  preheat oven to 175°C (350°F/gas mark 4).

2)  in a bowl combine the flour, baking powder and salt. set aside.

3)  in a medium saucepan, melt the chocolate and butter over low heat, stirring to combine, remove from heat and stir in the sugar, eggs and vanilla.

4)  add the flour mixture and stir until just combined. turn them mixture into a greased 24cm (9½ in) tart tin and bake for 20 minutes.

5)  transfer to wire ract to cool.

6)  garnish with fresh (fresh? seriously???) raspberries and serve with whipped cream.

here's the recipe for the whipped cream...

basic whipped cream
what you'll need:

235ml whipping cream, i had a 200ml box of whipping cream meant for *ehem* macarons waiting in the fridge and i used that one. :-p

1 tbsp icing sugar, i had to add a bit more

the how to:
1)  with an electric whisk, beat the cream in a large bowl until frothy.

2)  add the sugar and continue beating until soft peaks form and the cream has double in volume. (this is when you STOP!)

3)  do not overbeat. (o-kaaaayyy)

4)  whipped cream can be prepared up to 4 hours in advance.

there you have it ladies and gentlemen, my first ever any kind of tart.

enjoy!

i took the recipe book image from: www.cook-books.com.au