Classic Dark Chocolate Brownies

Here's a recipe that's not too hard for those of you out there who are intimidated by baking. This recipe probably makes one of the best brownies I have EVER tasted...they are so chocolatey, moist, and soft, and the crispy crust is the perfect touch. There's almost nothing like eating one of these when they are warm with a glass of cold milk! Or even better, try it with a scoop of vanilla ice cream with chocolate or caramel syrup drizzled over the top.

Note: This recipe is from one of my favorite books - Williams-Sonoma Essentials of Baking

Ingredients:

• 6 oz unsweetened chocolate, chopped
• ¾ cup (6 oz/185 g) unsalted butter, cut into 3/4 –inch pieces
• 3 large eggs
• 1 ¾ cups sugar
• ¼ tsp salt
• 2 tsp vanilla essence
• 1 cup plus 2 tbsp all-purpose (plain flour)

1. Position a rack in the middle of the oven, and preheat to 350 degrees F. Butter an 8-inch square baking pan.

2. Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly.

(Note: Remember, NEVER melt chocolate in a pot directly over the stove. If you don't have a double boiler, use 2 pots. The one on the bottom should be slightly bigger than the one holding the chocolate. Fill the bottom pot with at least 1 inch of water and let it come to a simmer. Place the smaller pot holding the chocolate, over the bottom pot. The steam from the simmering water below will melt the chocolate in a way that it won't burn.)

3. In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended. Whisk in the chocolate mixture until blended.

4. Sprinkle all of the flour over the mixture and whisk slowly just until blended. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.

5. Bake until a toothpick inserted into the center come out almost clean or with a few moist crumbs clinging to it, 35-40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely.

Note: In case you notice a couple of holes in the brownie below, it's from me poking the toothpick in there to see if it was done =)

6. Using a large, sharp knife, cut into 2-inch squares. Store in an airtight container at room temperature for up to 3 days.

Strawberry Shortcakes

Strawberry shortcakes are golden, fluffy, cream biscuits that are served with sugared strawberries and whipped cream. These fresh, warm biscuits make a delicious desert, and the big sugar crsystals that cover the top give it a sparkling and crunchy finishing touch. I hope you enjoy making it as much as I did!
The recipe is from Williams-Sonoma: Essentials of Baking

Ingredients:

For the dough:

• 2 cups (8 oz/ 250 g) cake (soft-wheat) flour, or 1 ¾ cups (9 oz/ 280 g) all-purpose (plain) flour
• ¼ cup (2 oz/ 60 g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (4 oz/ 125 g) cold unsalted butter, cut into ½ inch pieces
• 1 large egg
• 1/3 cup heavy cream, plus extra cream if making drop biscuits and for brushing
• 2 tbsp demerara or turbinado sugar
  

For the filling:

• 4 cups (1 lb/ 500 g) strawberries, hulled and sliced
• 3 tbsp granulated sugar
• Whipped cream (Recipe on the bottom)
  

1. Position a rack in the middle of the oven, and preheat to 425 degrees F. Line a half-sheet pan or rimless baking sheet with parchment (baking) paper.

2. First, prepare the berry filling. In a bowl, using a fork, crush 1 cup of the berries. Add the remaining berries and the granulate sugar, mix well, and refrigerate for up to 30 minutes or more to macerate.

Note: I read in another recipe to refrigerate it for 1-2 hours, which is what I did. I think the strawberries will become more juicy and full of syrup that way. Make sure to prepare the berry filling 1.5 hours ahead of the time you start preparing the shortcakes.

3. Then, in a food processor, combine the flour, sugar, baking powder, and salt and pulse 2 or 3 times to mix. Add the butter and pulse 3 or 4 times, or just until the mixture forms large, coarse crumbs the size of small peas.

4. In a bowl, whisk together the egg and the 1/3 cup cream until blended. Pour over the dry ingredients and pulse 2 or 3 times just until moistened.

5. For drop-biscuits shortcakes, the dough must be soft. Add additional cream, 1 tbsp at a time, as needed. Spoon out the dough onto the prepared pan in mounds 3 inches apart wide and ¾ high, spacing them 1 inch.

Note: I made drop-biscuit shortcakes and I added 1 extra tbsp of cream and the dough was just right.

6. For rolled and cut shortcakes, turn the dough out onto a lightly floured work surface and knead gently a few times until it clings together. Roll or pat out into a round about ¾ inch thick. Using a 3-inch round biscuit cutter, cut out rounds, pressing straight down and lifting straight up. Place the shortcakes on the prepared pan, spacing them 1 inch apart. Gather up the scraps, roll or pat out again, and cut out more shortcakes.

7. Brush the tops of the shortcakes with 1-2 tbsp cream and sprinkle with Demerara sugar. Bake until lightly browned, 12-15 minutes.

Note: It took about 20 minutes to bake when I made them, so don't worry if you have to leave them a little longer.

8. Transfer the shortcakes to a wire rack and let cool for 15 minutes. Meanwhile, prepare the whipped cream (see the recipe below).

9. To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a plate. Spoon the berries on top, dividing them evenly. Top with the whipped cream. Cover the shortcake tops. Serve immediately.

Whipped Cream Recipe

Ingredients:

• 1 cup heavy (double) cream
• 2 tbsp confectioners’ (icing) sugar
• 1 tsp vanilla essence
  

In a large bowl, combine the cream, icing sugar, and vanilla. Using stand mixer fitted with the whop attachment or a hand mixer, beat on medium-high speed until medium peaks form.

Buttermilk Lemon Poundcake

Ingredients:

• 3 cups flour
• 1 tsp salt
• ½ tsp each: baking soda and baking powder
• 2 sticks (1 cup) butter, softened
• 2 cups sugar
• 4 eggs, room temperature
• 1 tsp lemon extract
• 1 tsp grated lemon zest
• 1 cup buttermilk
  

1. Heat the oven to 350 degrees F. Sift the flour, salt, baking soda, and baking powder in a bowl.

2. Beat the butter in a large mixing bowl until smooth and creamy. Slowly add the sugar, beating constantly, until smooth and well blended. Add the eggs; beat until the mixture is light and fluffy.

 

3. Sprinkle about half of the flour mixture over the butter mixture; beat until well blended. Stir the lemon extract and lemon zest into the buttermilk. Beat half of the buttermilk mixture into the batter. Add the remaining flour and buttermilk mixtures; beat until the batter is smooth and well blended.

5. Pour the batter into greased and floured bundt pan; bake until tester inserted in the center of the came comes out clean, 1- 1 ¼ hours. Remove from the oven; let cool on a rack for 5 minutes. Turn out onto the rack to cool completely.