Posts Tagged 'new year'

Pipe Dream #176: To Be As Far From Rihanna As Audrey – Kicky Fudge Brownies

fudge brownies 5

It might have been a while since you have seen something really chocolate on this blog.

Sidenote, I just went to check on that statement to see if, in fact, it really had been a while. Imagine my surprise when I discovered dark chocolate sugar cookies  and chocolate lava cakes and Nutella cupcakes all in December. Clearly, I went on a kick. More clearly, I have a problem.

All the same, though the end of 2012 was rife with cacao, we now find ourselves at the end of February with naught but stray foil wrappers leftover from V Day, am I right? Clearly, it is time for a fix.

fudge brownies 6

I was playing around with the idea of a Nutella brownie, since we still had Nutella in the house (Incidentally, the promise of Nutella on toast is the reason I get out of bed in the morning during the work week [not kidding], so it is a good thing we still have some). I found some decent recipes promising crackly tops and extreme hazelnut flavor, but I found myself worrying that it just wouldn’t be enough. So I went crazy did the only possible thing a girl could do and added insane amounts of chocolate and booze. 200 grams of semi-sweet chocolate, Frangelico, creme de cacao, cocoa powder and, oh, a buncha browned butter later, we have ourselves a brownie.

fudge brownies 1

Needless to say, these should do the trick.

fudge brownies 4

Crackly top? Chewy edges? Underdone middle? Check check check. Because of the nearly-double amount of chocolate and lack of leavener in this recipe, these brownies are as far from “cake-like” as…as Audrey Hepburn is from Rihanna. Best metaphor I’ve pulled all year maybe.

fudge brownies 2

You should likely have more milk handy than I do. And don’t even think you can slice these larger than 1 inch square. Man, please. Your fudge tolerance is not high enough.

Also, I have it on good authority that these pair well with coffee, for dessert or, you know, for breakfast.

fudge brownies 3

Just can’t get enough? Check out these other chocolate fixes:

Minted Cocoa Brownies

Flourless Chocolate Torte

Secret Chocolate Buttercream Frosting

Whiskey Truffles

Gluten-Free Chocolate Cherry Cupcakes

Chocolate Peanut Butter Cake

Incredibly Moist Chocolate Cake

Chocolate Sour Cream Cupcakes with Chocolate SMBC

Blood Orange Cupcakes

Peanut Butter Cup Cheesecake

Chocolate Churro Cake

Kickin’ it in style,

L

Kicky Fudge Brownies

Inspired by Raspberri Cupcakes

200 grams semi-sweet chocolate, chopped

100 grams butter, browned

scant 1/4 cup creme de cacao

scant 1/4 cup frangelico

2 eggs

heaping half cup Nutella

3 tablespoons cocoa powder

3/4 cup flour

1/2 cup sugar

Preheat oven to 350 degrees F. Line an 8 x 8″ baking pan with parchment, letting the paper hang over the edges for easy removal.

Place butter in a small saucepan on medium heat until it melts, stirring occasionally and scraping up the bits until the butter turns an amber color and smells nutty. Set aside to cool.

Place the chocolate in a microwave-safe bowl and melt in the microwave, stirring every 30 seconds until just melted. Stir in the Nutella until blended.

Whisk together the flour, sugar and cocoa powder in a large bowl. Add the melted ingredients, creme de cacao, Frangelico and eggs. Stir with a wooden spoon until just combined. Do not overmix. Pour into the prepared baking pan.

Bake for around 25 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. (Check at around 18 minutes.) Remove from the oven and place tin on a wire rack. Cool completely in the pan before removing and cutting into tiny squares. Serve with much milk.

Pipe Dream #163: To Not Squeeze Ya Too Tight – Pumpkin Tiramisu & Pumpkin Spice Fudge

pump tiramisu 1

All right.This is it. This is the new year. We are all supposed to be turning over new leaves. And here I am trying to squeeze in more pumpkin posts. I just apologize. And by way of apology, I present you with two recipes that are probably a bit too holiday to handle. So, a bad apology on all counts. Just don’t call me lazy, ok? Because these are actually pretty swell.

pump tiramisu 2

At least, the fudge is. The tiramisu, meh. It was an experiment on my part, and I would have preferred that the pumpkin-mascarpone be a little smoother. The method wasn’t exactly like traditional tiramisu cream. Plus, instant coffee that I soaked the ladyfingers in was cheap and too strong and awful. At least the cookies were homemade. If anyone can tell me how to remove a tiramisu from the bottom of a springform pan without wrecking it, I would be most grateful.

ladyfingers

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Like a good wine, this dish does get better with age, so try it, and if you don’t like it, stick it in the fridge for a month. Maybe it’ll come out amazing. Oh! And you can tots make this in advance. It’s a great party dessert.

pump fudge 1

My only suggestion on the fudge is to cook it for a little less time than I did. I followed the recipe, but I think my candy thermometer may be off because it took ages for the fudge to reach the correct temp.

pump fudge 2

Still it was a total winner. Nuts or no. I’ve literally had this recipe in my “To Try ” folder for a year. Finally!

Don’t go nuts, now. No more pumpkin. Except if I decide to post a pumpkin pull apart bread that I made. It’s in the works. If you have strong objections, you can let me know.

Recovering still,

L

Pumpkin Tiramisu

Adapted from Italian Food Forever

1 1/2 cups cold heavy cream
3/4 cup powdered sugar
8 ounces mascarpone cheese
15 ounces pumpkin puree
1 teaspoon pumpkin pie spice
a bunch of ladyfinger cookies, maybe 30
1/3 cup light rum + a shot of strong espresso, cooled + 1/3 cup maple syrup
Mix together the espresso, rum and maple syrup in a shallow bowl.
Beat the whipping cream until soft peaks form, then add in the powdered sugar gradually near-stiff peaks form. Remove to a bowl. Beat the mascarpone on medium-low speed until creamy, then stir in the pumpkin and pumpkin pie spice. Take one quarter of the whipped cream and fold it into the mascarpone-pumpkin mixture, then fold in the mascarpone mix to the whipped cream.
Dip each ladyfinger in the rum-espresso mixture, coating both sides, then lining the bottom of a 9 inch or 10 inch springform pan, cutting to fit as needed. Top the first layer of cookies with 1/3 of the pumpkin mixture. Repeat twice more, ending with a final layer of the pumpkin mixture. Smooth the top, cover with plastic wrap and refrigerate the tiramisu at least 8 hours or overnight.
To unmold, first run a knife around the inside of the pan and remove the side. If you want, you can sift some dark cocoa powder over the top for effect. I did.

Pumpkin Spice Fudge

You can find the recipe here. Thanks, C.

Favorite Shots: Click Of The Clocks

Doesn’t this picture just make you want to beam from happiness?

It does me.

To new beginnings,

Lauren


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