baking

Salted Fudge Brownies

Salted Fudge Brownies

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  • 3/4 cup all-purpose flour

  • 3 large eggs

  • 3/4 cup semisweet chocolate chips

  • 5 ounces semisweet chocolate bar finely chopped

  • 2 Tablespoon cocoa powder

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter

  • 3/4 cup granulated white sugar

  • 1/4 cup light brown sugar

  • 1 teaspoon vanilla extract

  • Chocolate Ganache (See separate recipe)

  • Natural Falksalt (to top)

  • 1 cup (6 ounces) semisweet chocolate chips

  • 2/3 cup heavy whipping cream

Directions

  • Preheat oven to 350 degrees F. Line an 8x8 or 9x9 inch pan with parchment paper and let it hang over two sides.In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

  • In a large saucepan, heat the butter on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. allow to slightly cool. 

  • After the chocolate mixture is slightly cooled, Whisk in the eggs and vanilla until fully combined. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.

  • Pour batter into prepared pan, smooth top with a greased spatula. Bake for 20-25 minutes (20 minutes for gooey Brownies). Be careful not to over-bake.

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.

  • For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over brownies, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

  • For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Let cake cool completely then pour ganache on top. Cut into pieces and serve or store. Yield: 1-1/4 cups.

Easy Homemade Bread

Easy Homemade Bread

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Ingredients

  • 2 cups warm water

  • 2 1/2 teaspoons active dry yeast

  • 1/2 Tablespoon sugar

  • 1/4 cup melted butter

  • 1 Tablespoon salt

  • 1/4 cup sugar

  • 1/2 cup evaporated milk

  • 5-7 cups of bread flour, white or wheat will work too (can use more if needed)

  • 1 Tablespoon shortening (or butter)

  • 1 Tablespoon butter, melted (to top bread)

  • Natural Falksalt (to top bread)

Directions

  •  Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.

  • Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.

  • If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.

  •  Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.

  • Kneed the dough for 2-3 minutes.

  •  Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.

  • Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

Swedish Sticky Chocolate Cake

Swedish Sticky Chocolate Cake

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Ingredients

  • 1/2 cup unsalted butter

  • 2 medium eggs

  • 1 cup caster sugar

  • 2/3 cup flour

  • 4 tbsp unsweetened cocoa powder 

  • 1 tbsp vanilla extract

  • A pinch of salt

  • Strawberries (sliced to top)

  • Mint leaves (to top)

  • Whipped Cream (to top)

  • Natural or Lime Falksalt (to top)

Directions

  • Melt the butter and leave to cool slightly

  • Whisk the egg and sugar together until the mixture is light, fluffy and pale

  • Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated

  • Fold in the melted butter until you are left with a smooth chocolate mixture

  • Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking

  • Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny

  • If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.

  • Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.