27. 06. 2014

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Lemon-Lime Skillet Blondies | The Baking Robot

This recipe is the result of some pretty complicated robot math. Example:

Blondies = no chocolate
No chocolate = healthy

To make these even healthier* I’ve added lemons and limes, which are fruits! Fruit is good for you!


18. 03. 2013

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Cream Cheese Frosting Cups

Well, the actual name for this dessert wouldn’t fit in the post title: Mini Cream Cheese Frosting and Red Velvet Brownie Batter Cups. Perhaps I should just call them “The Richest Most Delicious Dessert Ever” since that’s also totally true and a little bit shorter.

Ever since I posted the frosting shots, I can’t stop thinking about how to utilize frosting in other ways, besides on top of cupcakes. So here’s how we got these crazy little cups. How could I go wrong with this idea?

Cream Cheese Frosting Cups

1. Whip up some super tasty filling, preferably chocolate and red velvet and chewy and amazing.
2. Smother that in the most luscious cream cheese frosting ever.
3. Freeze.
4. Eat all of them.

Cream Cheese Frosting Cups

It’s so simple. Why didn’t I think of this sooner? I feel dumb now.

When you freeze these, they won’t get completely hard, but instead the perfect softness for that amazing melt-in-your-mouth consistency.

Cream Cheese Frosting Cups

Mini Cream Cheese Frosting and Red Velvet Brownie Batter Cups
makes 24 mini cups

Cream Cheese Frosting
from allrecipes

16 oz (2 packages) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
2 cups powdered sugar

1. In a large bowl, cream together cream cheese and butter. Stir in vanilla extract. Gradually add powdered sugar and stir until completely combined. Set aside while we make the brownie batter.

Red Velvet Brownie Batter
adapted from An Edible Mosaic

1/4 cup semi-sweet chocolate chips
2 tbsp light brown sugar
2 tbsp cocoa powder
1/4 cup flour
1/8 tsp salt
2 tsp red velvet bakery emulsion
1-2 tbsp milk

1. In a microwave-safe bowl, melt chocolate chips. Stir in brown sugar, then add cocoa powder, flour, and salt. Stir in red velvet bakery emulsion, then add the milk. Add as much or as little milk as it takes to reach your desired consistency. (I made mine a little more dry to make it easier to scoop.)

to assemble

1. Line a mini cupcake pan with mini cupcake liners.

2. Fill cupcake liners halfway with the cream cheese frosting. Take 1/2 tsp of the brownie batter and press it into the center of each cup. I used a toothpick because it can get sticky! As you work, if your brownie batter dries, just add more milk. Fill the cupcake liners to the top with more frosting, and use a knife to scrape off any excess frosting and level the tops off. Freeze for 2-3 hours before serving.

14. 08. 2012

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I really really really love Fat Witch Brownies.

This is my solemn oath that I will never bake another brownie recipe not found in this book. Why? Because this book has the very best of every brownie recipe you could ever want.

Except maybe like, strawberry brownies? Is that a thing? That would be my one exception, I swear! I swear it on chocolate and peanut butter and gear shifts and all that is good in the world!

I’m not exaggerating when I say I’ve checked Fat Witch Brownies out from my library about nine times. I’ve been feeling under the weather radar lately so when I was surprised with my very own copy, I was baking these bad boys three minutes later.

For my fellow robots reading this, it was actually 2.87 minutes but I figured I’d round up for my human readers.

So here’s what you do: buy Fat Witch Brownies. Buy several packages of chocolate and candy. Gain a lot of weight. And make a lot of friends.

Peanut Butter Cup & Oreo Brownies
adapted from Fat Witch Brownies

6 tbsp (3/4 stick) unsalted butter
4 oz unsweetened chocolate
1 cup sugar
2 eggs
2 tsp vanilla extract
1/4 cup milk
1 cup flour
1/2 tsp baking powder
pinch of salt
1 cup quartered Oreos
1 cup halved peanut butter cups

1. Preheat oven to 350 degrees. Lightly grease a 9×9-inch baking pan. Set aside.

2. Over low heat, melt together butter and chocolate. Set aside to cool.

3. In a large bowl, combine sugar and eggs. Stir in vanilla extract and milk. Slowly whisk in chocolate mixture.

4. In a small bowl, whisk together flour, baking powder, and salt. Gradually add to chocolate mixture, mixing until just combined. Fold in chopped Oreos and peanut butter cups.

5. Pour batter into prepared baking pan, spreading evenly. Bake for 22-25 minutes, or until a toothpick inserted in center comes out clean. Transfer to wire rack to cool before eating.

29. 04. 2012

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Bacon. Blondies. Battlestar Galactica.

One of these three don’t belong. Can you tell which one?

That’s right! Bacon! What is bacon doing in my dessert?

I’ll tell you what it’s doing there: being awesome. I know a lot of people are skeptical about bacon showing up all the sudden in cupcakes, cookies, ice cream…

Oh, didn’t you know? Burger King sells bacon sundaes now. You know there was a reason you never ate there!

But these blondies are great. The sweet chewy blondie pairs so well with the crispy crunchy bacon, and to top it with caramel sauce is to send it over the edge into bacon dessert heaven and beyond.

As for Battlestar Galactica, maybe you have to be a robot to understand the connection. Or at least a fan of The Office.

Bacon Blondies
from How Sweet It Is

1 cup (2 sticks) unsalted butter, browned
2 cups brown sugar, packed
2 eggs
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
6 slices of bacon, fried and crumbled
caramel sauce, homemade or store-bought

1. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

2. Combine butter and brown sugar. Add in eggs, one at a time. Add vanilla.

3. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to butter mixture, mixing until just combined. Fold in bacon.

4. Spread evenly into greased pan. Bake for 30-35 minutes, or until completely set. Transfer to a wire rack to cool completely before totally drenching in caramel sauce.

15. 03. 2012

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Hello, humans.  I feel as though I should elucidate my absence.

A few weeks ago I explained that I had a minor surgery, similar to human wisdom teeth removal, and that I was experiencing symptoms similar to dry socket. Unfortunately, my “dry socket” has spiraled out of control. I don’t yet have it under control – hopefully within the next week or so I will be back to my normal metal self.

Since my operation, I haven’t felt well enough to get back in the kitchen and bake. Which means the Watsons have been without dessert for two weeks! I feel awful about not baking lately, because I had so many awesome St. Patrick’s recipes to share with you!

Rest assured, I’ll be back next week, resuming normal robot schedule. I guess you’ll just have to stick around until next year for those St. Paddy’s Day recipes…!

Minties with Chocolate
(Or, Brownies with More Mint Than Chocolate)
from Better Homes & Gardens Homemade Cookies Cook Book

3 oz cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened; +1 tbsp
3/4 cup sugar
2 eggs
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup pecans, coarsely chopped
1/4 unsweetened chocolate
1/2 tsp mint extract
green food coloring
1 cup powdered sugar, sifted
1/2 tsp vanilla extract
2 tbsp boiling water

1. Preheat oven to 350 degrees. Lightly grease a 9×9 baking dish with baking spray. Melt 1/8 cup of the chocolate and set aside.

2. Cream together cream cheese, 1/4 cup butter, and sugar. Mix in eggs, one at a time, until fully combined.

3. In a separate bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, mixing until just combined.

4. Spoon half of the mixture into a separate bowl. Add the melted chocolate and pecans.

5. To the remaining batter, stir in extract and food coloring (to desired color).  Drop the chocolate and mint batters into the baking pan in a checkerboard pattern. Swirl the batters together with a spatula or knife. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean. Transfer to wire rack and allow to cool completely.

6. For the glaze, melt the remaining 1/8 cup chocolate and 1 tablespoon butter in a sauce pan over low heat, stirring constantly. Stir in the powdered sugar and vanilla extract. It should look clumpy and crumbly. Mix in the boiling water and stir until it reaches a pouring consistency. Pour over cooled brownies and garnish with sprinkles.  (Note: the sprinkle step is not optional.)

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