Monthly Archives: October 2015

Bloody Caramel Double Chocolate Brownies

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Halloween, Hallowe’en, Allhalloween, All Hallows’ Eve – call it whatever you want, it’s upon us once again! It’s time to take your cauldron out and get to some bloody treat baking! Halloween is my favourite time of the year. I’m a big fan of horror films/TV shows and all things macabre. Haunted houses, spooky costumes, creepy baked goods: it’s all part of this (modern day) celebration and I love it! I spent the week baking caramel brownies for friends and so I thought that for Halloween, turning the caramel red would make this delicious treat, slightly creepy and perfect for Halloween!

Double Chocolate Brownies

Double Chocolate Brownies

Brownies are fast and easy to make and let’s face it, everybody loves a great moist brownie. Now there are two types of brownies, the cake-like ones that pair well with brownie icing and the other, which is my personal favourite, the moist and fudgy kind that forms its own “icing” on top while baking. My SO repeatedly says that a great brownie doesn’t require icing, so I guess we both like the non-icing type! This double chocolate (DOUBLE CHOCOLATE!) brownie recipe allows you to do both depending on the size of your pan; the smaller you go, the more cake-like texture you will get.

Brownie Ingredients: 

  • 1/2 cup of butter, melted
  • 1 1/2 cup of unsweetened dark cocoa powder, sifted
  • 2 cup of cane sugar
  • 5 large eggs, beaten
  • 1 cup of of unbleached all-purposed flour
  • 1 tsp of vanilla extract
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of walnuts (optional, I prefer mine with no nuts)
  1. Whisk the sugar and the eggs in a large bowl until blended.

    Double Chocolate Brownies

    12 Double Chocolate Brownies Squares

  2. In the microwave, melt your butter.
  3. Add the cocoa powder to the melted butter and mix together. You will end up with a thick chocolate paste
  4. Add the chocolate mixture to the sugar and eggs and blend well.
  5. Gradually add the flour until well blended and no chunks.
  6. Fold the chocolate chips in – and nuts if you are adding them.
  7. In a foil lined 12 x 18 cake pan , spread the batter evenly. (I’m using the Wilton 12 x 18 x 2 Sheet Cake Pan)
  8. Bake in a preheated oven at 325°F for 20 minutes then turn the oven off and leave the door ajar.
  9. Allow the brownies to cool down in the oven before removing.
  10. After 5 minutes or so, remove the brownies from the pan with the foil.
  11. Wait for the brownies to cool down some more before cutting.
  12. Once the brownies are cooled, cut into 12 squares and drizzle with caramel – add as much as you’d like.
Red Caramel

Red Caramel

Almond Milk Caramel Drizzle Ingredients:  

  • 2 cups of cane sugar
  • 2-3 tbsp of water
  • 1 cup of almond milk
  • 2-3 tbsp of butter
  • 1 tsp of vanilla extract
  • red dye optional for bloody effect (I ran out of red dye so mine isn’t as dark red as I’d wanted it to be.)
  1. In a deep saucepan, add 2 cups of cane sugar with 2-3 tbsp of water and bring to a boil.
  2. Cover and let the sugar crystals completely dissolve.
  3. Continue to cook until it turns into a sugary liquid and until it has reached a colour you desire, stirring occasionally but not too often.
  4. When you are satisfied with the colour of your sugar, remove from the heat and add the butter and the almond milk  all at once. Be careful here the reaction is intense and splashes will occur. Stay away for a few seconds, it’ll calm down and you can start stirring.
  5. Let cool completely.
  6. Once completely cooled, add vanilla.
  7. If you are doing the bloody theme, add the red dye at this stage and mix together.
Bloody Caramel Double Chocolate Brownies

Bloody Caramel Double Chocolate Brownies

HAPPY HALLOWEEN! - Bloody Caramel Double Chocolate Brownies

HAPPY HALLOWEEN! – Bloody Caramel Double Chocolate Brownies

2015-10-30 11.50.10

For funzies: Bloody Caramel Pumpkin Spice Cappuccino (Homemade pumpkin syrup: equal parts water and sugar with 1 tbsp of pumpkin spice, bring to a boil, strain and fridge it!)

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Categories: All-Purpose Flour, Almond Milk, Baking, Butter, Cane Sugar, Caramel, Chocolate, Food, Halloween, My Photography, Special Occasions | 3 Comments

Caramel Pumpkin Spice Pull-Apart Bread

Homemade Caramel and Pumpkin Spice Pull-Apart Bread

Homemade Caramel and Pumpkin Spice Pull-Apart Bread

I made a cinnamon sugar pull-apart bread a few times in the past and it was excellent. I am all about pumpkin flavoured things and breads lately. Last week I made a pumpkin spice bread with chocolate chips and a pumpkin spice bread with cranberries, pumpkin seeds and flax seeds; they were both so yummy!!! Maybe it’s the cooler weather making me want to carb up but whatever the reason, I’m ok with it! I learned a lot when it comes to baking since I made the cinnamon bread so I decided to redo the recipe with some minor tweaking like using almond milk, a homemade vanilla extract and pumpkin spice sugar. To top it off, I made caramel with almond milk to drizzle all over it and it worked out great. Making it was released a delightful smell that I’m sure you’ll love.

Vanilla, Pumpkin Spice, Gingerbread and Caramel

Vanilla, Pumpkin Spice, Gingerbread and Caramel Flavoured Syrups

Naan Baked Sticks

Naan Baked Sticks

Today I spent the day baking up a storm. On top of making the pull-apart bread and caramel, I made 4 different types of flavoured syrups for my lattes. I finally got a milk frother since mine broke more than a year ago and I’m back to enjoying warm cozy drinks, just in time for the cold weather! I also turned my naan bread into sea salt and cracked pepper baked sticks for soups and salads because they were expiring and crunchy bread is damn delicious!

Dough ingredient:

  •  1/3 cup almond milk
  • 4 tbsp butter
  •  1/4 cup warm tap water
  •  1 tsp vanilla extract
  •  2 large eggs
  •  1/4 cup cane sugar
  • 1/2 tsp salt
  • 3 cups  unbleached all-purposed flour
  •  2 1/4 tsp active dry yeast (1 package)

 Filling:

  • 3/4 cup brown sugar sugar
  • 1/4 cup cane sugar
  •  2 tsp pumpkin spice
  • 4 tsp browned butter (In a saucepan, melt on medium heat until brown in colour. Do not overcook)
  1. Warm milk and butter on medium heat until butter is completely melted.
  2. Poor into bread machine pan Add the rest of the ingredients in order as listed.
  3. Run bread machine on sweet dough cycle.
  4. When the second kneading cycle is complete, remove dough from pan onto a lightly floured surface.
  5. Roll it into a big square.
  6. Brush the browned butter over the rolled out dough.
  7. Sprinkle the sugar mixture.
  8. Cut the dough into strips and stack them on top of one another.
  9. Cut the strips into squares and place the dough stacks in a greased bread pan.
  10. Sprinkle the sugar mixture on top of the bread once all in the bread pan.
  11. Let the dough rise for about 40 minutes or until the dough is double its size in a warm, dry environment.
  12. Preheat the oven at 350°F and bake in the centre of your oven for 30-35 minutes or until the top is golden brown.
  13. Let cool then grab a chunk of bread and drizzle the caramel all over it!
Homemade Caramel

Homemade Caramel

Caramel Ingredients:

  • I cup packed brown sugar
  • 1/2 cup almond milk
  • 4 tbsp butter
  • 1 tbsp arrowroot flour
  • 1 tsp vanilla extract
  1. In a saucepan, bring to a boil on medium low the sugar, milk and butter.
  2. Whisk occasionally until thickened (about 5 minutes.)
  3. Add 2 tbsp of the sugar mixture to the 1 tbsp of arrowroot flour and make a paste.
  4. Add to the saucepan and whisk until thick.
  5. Take off the heat and let cool.
  6. Add vanilla and transfer to a drizzling bottle.
Pumpkin Spice Pull-Apart Bread

Pumpkin Spice Pull-Apart Bread

Caramel Pumpkin Spice Pull-Apart Bread

Caramel Pumpkin Spice Pull-Apart Bread

Categories: All-Purpose Flour, Almond Milk, Baking, Bread, Brown Sugar, Butter, Cane Sugar, Caramel, My Photography, Pumpkin, Recipes | Leave a comment

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