* Double Fudge Brownies
Ingridiant :
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup brown sugar
200 gm dark chocolate, chopped
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
Frosting:
3 tablespoons unsalted butter, cut into tablespoons
30 gm dark chocolate
30 gm milk chocolate(or dark; whichever you want)
1 1/2 cups sugar
Pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract
Garnish (optional):
1/4 cup chopped walnuts
Make the brownies:
1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.
2. In medium saucepan, combine butter pieces, brown sugar and chocolate. Cook over low heat, stirring constantly until butter and chocolate melt and mixture is smooth. Transfer to medium bowl.
3. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.
4. Bake brownies for 35-40 minutes. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side).
Make the frosting:
1. Place butter and chocolate in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of sugar, salt, then half of heavy cream. Blend in remaining sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds or until smooth and shiny.
2. Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup brown sugar
200 gm dark chocolate, chopped
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
Frosting:
3 tablespoons unsalted butter, cut into tablespoons
30 gm dark chocolate
30 gm milk chocolate(or dark; whichever you want)
1 1/2 cups sugar
Pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract
Garnish (optional):
1/4 cup chopped walnuts
Make the brownies:
1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.
2. In medium saucepan, combine butter pieces, brown sugar and chocolate. Cook over low heat, stirring constantly until butter and chocolate melt and mixture is smooth. Transfer to medium bowl.
3. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.
4. Bake brownies for 35-40 minutes. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side).
Make the frosting:
1. Place butter and chocolate in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of sugar, salt, then half of heavy cream. Blend in remaining sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds or until smooth and shiny.
2. Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.
* Buttermilk Fried Chicken Recipe
INGREDIENTS
1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Directions:
1- Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2- Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3- Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4- Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
Serves 4.
1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Directions:
1- Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2- Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3- Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4- Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
Serves 4.
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