Making brownies has been on my mind for some time, i finally settled for spicy brownies, with sweet and spicy pomegranate syrup!
It took me a LONG time to decide on a mix of ingredients/flavours; I've had recipe notes lying around on my desktop for ages now, with ingredients added, or scratched off.
I would still be in brownie rut, if it hadn't been for Devine ; his birthday was coming up, when I asked him what he wanted as a dessert he said, 'BROWNIES!'
The recipe was adapted from Joanne Gallagher's fantastic blog, Inspired taste. I'm not good enough to freestyle brownies, using her recipe as a base - for quantities especially - helped me out a lot. At least, i can get a good idea of how many wet, fat and sweet elements I need.
Spent time thinking about what i wanted it to look like, and how i wanted to present it. I didn't a chocolate topping - i've never been a fan of double-chocolate anything. I, at least, knew i wanted a fruit topping.
I wanted to make the brownies in a round cake pan, and decorate it with powdered sugar patterns, using stencils. Then, I stumbled upon a recipe online for a fish-based dish (they used a pomegranate syrup as garnish.) I'd never made syrup before, but i knew that's what i wanted as a coulis over my brownies.
I scrapped the round cake pan idea, as well as the powdered sugar. Devine's birthday brownies were going to be topped with fresh pomegranate seeds, and a pomegranate syrup coulis!
Again, something was missing...
I had some really good, spicy chocolate fleur de sel cookies at my old studio. The idea of putting chili peppers in cookies (or cake) had never ocurred to me before. I thought it was brilliant - and the chocolate and chili mix is just insane (in a good way.) Lindt makes dark chocolate with chili peppers, I guess it was inspired by those 2 things.
I put a LOT of chili pepper flakes in these, i have a higher tolerance to it but if you don't feel free to use less. The syrup has a fair amount in it too, if you're worried about the level of spicy, you can actually not put it in the brownie batter. But, be sure to infuse it in the pomegranate syrup, won't be the same without it.
These were a big success, Devine loved them! I cut them into 24 small squares, but feel free to make larger blocks. Smaller portions means you can have some longer, i like that idea.
In this recipe I substituted half of the fat for pureed pumpkin. In brownies you can only substitute half the amount, before it effects the texture. Hope you like it!
Black sesame chocolate cookies with a wasabi glaze? Yep, you heard right!
A few days ago was 'international chocolate chip cookie day'. Apparently there's a day for everything? How annoying. It was hard to ignore, had images of cookies on my twitter feed all day. So despite today not being a day devoted to cookies, I decided to go ahead and make some anyway, because yolo.
I don't know if you guys ever had this, the 'wasabi flavoured chocolate' that Lindt makes. I had some for the first time a few years back. I was intrigued by it, it's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else just feels weird. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.
I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking with it, I decided to just apply it after in the form of a glaze. People were saying that the taste fades significantly when heated, didn't want that! Wanted a wasabi 'punch-in-the-face' taste.
It doesn't taste too strong, and like 'Lindt wasabi chocolate bars', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that.
The cookie base was adapted from 'oh she glows' 's Double chocolate chunk cookies recipe. Visit her fantastic blog for more recipes!
Halloween is coming up, this blog has a lot of recipes that are perfect for it. Here is a short list of my favorite ones: Black yaki gyoza Basic black bread and Black pasta. Those recipes aren't holiday-specific, but these cute pumpkin cookies sure are! They're super soft, and easy to prepare.
Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.
These are perfect if you don't like sweet deserts, coconut sugar has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown. I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.