Special Occasions

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!)

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

Remembrance Day Craft: The Poppy Flower

Every year on November 11th at 11 AM, Canadians honour and remember the soldiers who have served, and continue to serve Canada. Remembrance Day was first observed in 1919 throughout the British Commonwealth to commemorate armistice agreement that ended the First World War. The official symbol of Remembrance Day in Canada is the poppy flower and replica poppies are sold by the Royal Canadian Legion to provide assistance to Veterans.

Bar Pin secured with TLS

Bar Pin secured with TLS

Although I buy a poppy every year, I end up losing it a few hours later. It’s highly frustrating so I thought I’d try to make a poppy in clay. I will continue to buy poppies from the Royal Canadian Legion of course, but now I have a special poppy for that special day. November 11th is slightly more special for me because it’s also my birthday. (yay for 29!) I think the poppy ended up looking pretty good! I secured a bar pin in the back  with TLS so I could wear it.

Poppy Flower

Poppy Flower

The poppy flower should be worn on the left side of the chest, close to the heart.

The poppy flower should be worn on the left side of the chest, close to the heart.

Categories: Crafts, Polymer Clay, Special Occasions | Leave a comment

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