Toffee Fudge Brownies

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I have the worst kitchen habits. I honestly can’t believe the things that I bake actually come out because of my terrible impatience. Do I ever fully let the butter come to room temp? Of course not. Do I ever wait for things to cool the right amount before removing from the pan? Nope. Ugh. It’s like I planned out a certain amount of time in which I was going to bake and I can’t do anything else in that time but sit and watch my butter come to room temperature. Does anyone else have this awful tendency??

Anyways, on to more important things.

I like a jazzed up brownie sometimes. You know, gettin’ all fancy. It’s sort of the same as getting ready for a party, you wouldn’t leave without makeup on, now would you?!??

The option is available to put toffee bits throughout the brownie as opposed to just on top, but I think that is overkill (like putting on too much foundation… blech). Therefore, I chose to stud the top with delicious Skor bits, and fudge frosting. Mmmmmmm…… I’m getting hungry just thinking about it.

For the brownies:
1 cup semisweet chocolate chips
1 1/2 sticks unsalted butter, cut into pieces
4 oz unsweetened chocolate, chopped
1 3/4 cup sugar
4 large eggs
3/4 cup unbleached all purpose flour
1 cup toffee bits (optional)

Toffee Fudge Frosting:
2/3 cup whipping cream
1 cup semisweet chocolate chips
1 oz unsweetened chocolate
1/4 cup toffee bits (such as Skor or Heath)

Brownies:
1. Preheat oven to 350 degrees. Line 9x9x2″ metal baking pan with aluminum foil leaving an overhang on two sides. Butter the foil (or spray with Pam).
2. Combine chocolate chips, butter, and unsweetened chocolate in a heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar and eggs.
3. Whisk in flour, then toffee bits (if desired). Pour batter into prepared pan.
4. Bake until toothpick inserted in the center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using a spatula, press down the edges to level brownies.

Frosting:
1. Bring cream to a simmer in heavy small saucepan. Add chocolate chips & unsweetened chocolate. Whisk until smooth. Pour over brownies in pan. Sprinkle with toffee bits, and chill at least 2 hours.
2. Using foil as aid, lift brownies from the pan, remove foil and cut into 16 pieces.

*I actually cut each square in half into triangles for a bite size piece of toffee, chocolate heaven.

Sour Cream Coffee Cake With Cardamom Streusel

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I had some leftover sour cream from a very decadent devil’s food cake and fudge frosting (thank you Anna Olson for making my clothes tighter), so what better way to utilize your leftover sour cream than to make a sour cream coffee cake! For anyone who is into baking and wanting to learn a little more about it, I highly suggest watching Anna Olson’s show called “Bake” on the Food Network. She goes through one style of something and expands the skill by 3 levels. Although I am in school for baking arts, I have absolutely learned some new and interesting things from that TV show.

This cake is a classic, home-style, European coffee cake that you can jazz up how ever you like. In this case, I decided to top it with a cinnamon, cardamom streusel and pecans. Although, were I to do it again, I would add some tart berries into the equation, blueberries maybe?

Cake:
1/2 cup butter
1 cup sugar
2 eggs
2 cups sifted cake flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 tsp baking soda
1 tsp vanilla
pecan halves (however many you want for the top)

1. Preheat oven to 350 degrees, grease an 8″ spring form pan.
2. Add baking soda to sour cream and let stand.
3. In a medium bowl, sift together cake flour, salt and baking powder.
4. Cream butter, gradually adding in the sugar until light and fluffy.
5. Add eggs one at a time until like and fluffy. Add vanilla.
6. Slowly add dry ingredients into butter mixture alternately with sour cream-soda mixture.
7. Pour half batter into prepared pan, and sprinkle 1/3 of the streusel topping. Pour the rest of the batter on top and sprinkle with the rest of the streusel and pecans.
8. Bake for 40-45 minutes.

Streusel:
6 tbsp sugar (white or brown)
6 tbsp all purpose flour
1/4 cup butter, melted
3/4 tsp ground cardamom
1/2 tsp ground cinnamon

1. Mix sugar, flour, melted butter, cardamom, and cinnamon in a small bowl until clumps form.

On a side note, here is a photo of the birthday cake I made for my boyfriend a week ago. OH BOY was it chocolatey. (Excuse the crappy iPhone photo!) That many Kit-Kat’s deserve extra attention.

Apple Spice Oatmeal

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I think it’s fair to say that fall is here! The weather cooled down, pumpkin everything popping up on every food website. Apple this, apple that, spiced this, spiced that. What is there not to love? I have to admit that the fall/wintertime has to be my favorite time of year. All the food is comforting, a hot cup of tea feels 5384958439 times more amazing than it did before, going out for a walk everyone is smiling and happy. Everything is just better…and I don’t care who doesn’t agree!

For people who just grab a piece of fruit for breakfast and don’t even think about it, shame on you! Breakfast is the way to change your whole mood around about having to wake up early on a Monday morning! You can even use instant oats! So it’s just that quick and delicious to bring a warm bowl of autumn into your morning routine, not to mention how healthy and nutrition packed it is (I know you want to).

With just enough sweetness and tang, this oatmeal is a definite pleaser for those chilly mornings ahead. You can also make 2 servings, and refrigerate one so that you have breakfast (or a snack) for the following morning.

Makes 2 servings

1/4 cup walnut halves
1 1/2 cups water
1 cup plain instant oats
pinch of salt
1/4 cup raisins
1 medium red apple, chopped into small chunks
1 tbsp firmly packed dark brown sugar
pinch of nutmeg
1/8 tsp vanilla extract
pinch of cinnamon
1/2 cup non fat milk (or almond milk)

1. Lightly toast walnut halves until fragrant and browning, allow to cool, then coarsely chop.
2. In a small saucepan, bring water, oats, salt, raisins, and apples to a boil. Reduce heat and let simmer until all the water is absorbed into the oats (a few minutes).
3. Take off the heat, stir in vanilla, nutmeg, and brown sugar.
4. Divide into serving bowls, pour 1/4 cup milk on each and sprinkle with toasted walnuts and cinnamon.

Start Right Smoothie

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I really really like this smoothie. It’s a bit unconventional, adding nuts and wheat germ into the equation. The added protein makes it a really good way to have energy for the rest of your day. Smoothies are really cool that way. You can literally throw any kind of nut, a whole cinnamon stick, different spices, fruits, yogurts and a load of other ingredients into it.

A lot of people think that smoothies have to be boring and there are no ways to make them extra special, and to those people I say: TRY THIS SMOOTHIE!

Makes 1 serving

1/2 banana, cut into chunks
3 medium frozen strawberries, thawed
1 cup almond milk (or soy, or non-fat)
1/8 cup wheat germ
1/8 cup almonds, roughly chopped (measure out the whole almond then chop them)
1 tbsp honey
1/4 tsp vanilla extract
1/2 cup ice

1. Combine all ingredients in a blender and blend on high until smooth and everything is incorporated.

Orange Cornmeal Cake

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Not posting for a while has definitely been bad for me. I am getting progressively more and more lazy as the sweltering heat continues (my bedroom is a surefire example of just how lazy…). It’s too hot for clothes, too hot for coffee, too hot for tea, but too hot for cake? Its never too hot for cake. Especially when it has that zesty, refreshing citrus flavour we all crave in the summertime.

This cake is more of a breakfast treat, than a dessert. While it bakes, it develops a beautiful golden crust around the edges and cracks all over the top giving it that home-made, rustic feel (that I adore. It definitely makes everything taste better). Made with olive oil instead of butter, it holds a different kind of moist density, along with a slight crunch from the cornmeal. Definitely a European thing.

1/2 cup olive oil
1 1/4 cup all purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1 tsp salt
zest of 1 orange
2 large eggs
1 cup sugar plus 1/3 cup for topping
1/2 cup orange juice
orange segments for serving (optional)

1. Preheat oven to 375 degrees. Brush bottom and sides of an 8″ round cake pan with olive oil; line the bottom with a round of parchment paper. Brush paper with oil.
2. Whisk flour, cornmeal, baking powder, salt, and orange zest.
3. In another bowl, whisk oil, eggs, 1 cup sugar, and orange juice until smooth.
4. Add flour mixture and whisk gently to combine.
5. Pour batter into prepared pan; sprinkle with 1/3 cup of sugar (will be a thick layer). Bake until cake begins to pull away from edges of pan, and a toothpick comes out clean when inserted into the center. 35 – 40 minutes.
6. Cool in pan for 20 minutes. Run a knife around the edges, gently invert onto a plate. Remove parchment and invert gently onto a wire rack. Let cool completely, serve with orange wedges if desired.

Chai Coconut Granola

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People: this granola recipe will change your life. Are you used to buying granola and cereal in store? Is it loaded with unwanted sugar? and things you’ve never even heard of on the label? Well this my friends is an all natural, 100% delicious and nutritious granola. I honestly could not stop eating it for the life of me (it is all natural so I don’t feel too bad about how much I consumed in such a short period of time. Better than ice cream and chocolate, right?).

Upon bringing some samples to work, I noticed that the container was 3/4 empty on the second day. That has to be a good sign.

I know not everyone loves chai, but this has such a mild spice to it that you’ll just get that amazing chai aroma. How can anyone say no to such a heartwarming scent? Not to mention how simple this recipe is… not that I have ever come across a granola recipe that was necessarily difficult.

Light, crunchy (but not sharp), with clusters and various nuts and seeds… EVERYONE needs to give this granola a good old fashioned try.

3 cups old fashioned oats
1 tsp safflower oil
1/2 cup slivered, blanched almonds
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 tbsp ground flax seed
1/4 tsp salt
1/3 cup chopped walnuts
1/2 cup honey
1/4 cup wheat germ
2 tbsp water
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 cup unsweetened, shredded coconut

1. Preheat oven to 325 degrees, line a baking sheet with parchment paper.
2. In a large skillet over medium heat, lightly toast the almonds and walnuts until fragrant. Stir in sunflower seeds, oats, and safflower oil. Toast until the oats are lightly browned.
3. Turn off the heat and stir in sesame seeds, flax seed, salt and wheat germ.
4. Place the oat mixture into a separate bowl.
5. In the same skillet, heat the honey, water and spices over medium heat until dissolved and everything is incorporated.
6. Pour honey mixture over oat mixture and stir until everything is coated evenly.
7. Empty the bowl onto the baking sheet lined with parchment (make sure it is evenly spread out), sprinkle coconut on top, and drizzle a little bit of honey on top. Bake for 15 – 20 minutes (or until the oats are golden brown and very fragrant). Stir every 5 minutes.
8. Let cool completely before placing in an air tight container. Lasts up to a week.

Refined Sugar Free Vanilla Cupcakes & Fudge Frosting

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For the month of July I have started a refined sugar free challenge. Since I do not cook for myself (thanks mom) a lot of the time, it is hard for my family to accommodate a vegan challenge or a gluten free challenge. I wanted to give myself somewhat of a baking trial and error period where I can experiment with different recipes using only natural ingredients and natural sugars… just to see if it’s better tasting than any refined sugars.

The cupcakes were very simple to make, although there are a fair amount of ingredients included. The frosting on the other hand has a strange consistency and texture, but oddly delicious. It resembles whipped cream, with a fudgy, chocolatey, delicious taste. If anyone has the perfect recipe for a refined sugar free butter cream or frosting, PLEASE SEND IT TO ME!!! (e-mail is located here). This will definitely be a challenge to find.

Cupcakes:
3/4 cup soy milk
1 tsp apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup pastry flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Fudge Frosting:
1/2 cup unsalted butter
1/2 cup agave nectar
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup soy milk

1. Preheat the oven to 325 degrees. Line a 12 cup muffin tin with paper liners.
2. Combine the milk and vinegar in a medium bowl, set aside for 5 minutes or until it bubbles a little. If it isn’t bubbling after 5 minutes, continue to stir until it does.
3. Add the agave nectar, oil, and vanilla. Stir.
4. In a separate bowl, sift the flours, baking powder, baking soda, and salt. Add the wet ingredients and whisk until no lumps remain.
5. Spoon batter into the lined muffin tin (2/3 full). Bake for 18 – 22 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Tops should be slightly springy when pressed. Cool the cupcakes in the pan for 15 minutes before removing to a wire rack to cool completely before frosting.
6. To make the frosting, use a mixer to cream the butter and agave nectar until as smooth as possible. This may take 5 – 10 minutes. Add the vanilla and half the cocoa powder. Mix on low speed to incorporate. Add remaining cocoa powder and soy milk. Beat at a medium-high speed until fluffy. Place in refrigerator until ready to frost.