February ’11: Chocolate Velvet Brownies, Blueberry Honey Muffins, Strawberry Chocolate Bread

  • Chocolate Velvet Brownies (gluten-free)
  • Blueberry Honey Muffins
  • Strawberry Chocolate Bread

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Chocolate Velvet Brownies (Gluten-Free)

Everyone loved these brownies, definitely a keeper.  I also cut half of the sugar and found it plenty sweet.  It’s dense, chewy and fudgy (too chocolately for me so I don’t like it).  I also believe I have finally get the hang on melting chocolate after my intensive baking before Chinese New Year.

Adapted from http://form5artisan.blogspot.com/2011/01/gluten-free-brownies-steven-chris_31.html

from the Steven & Chris Show!!

Ingredients:
Bittersweet chocolate (minimum 70% cocoa solids), coarsely chopped………3 oz
Butter, at room temperature………………………………6 tbsp
Granulated sugar…………………………………………….…1 cup [I used ½ cup]
Salt………………………………………………………………..….¼ tsp
Cornstarch…………………………………………………..……½ cup
Dutch-processed cocoa powder………………………….4 tsp
Baking powder……………………………………………………¼ tsp
Pure vanilla extract…………………………………………….1/2 tsp
Large eggs, at room temperature……………………..…..2

Preparation:

1.       Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang at each end and butter-exposed sides.

2.       Place chocolate and butter in a large heatproof bowl set over a pot with ½-inch simmering water. Stir chocolate with a rubber spatula until completely melted, smooth and glossy. While warm, stir in sugar and salt. Let stand 3-5 minutes to cool slightly.

3.        Meanwhile, sift together corn starch, cocoa powder and baking powder in a medium bowl. Stir to combine.

4.       Add vanilla extract to slightly cooled chocolate mixture and stir to combine. Stir in eggs, one at a time, using a wooden spoon or rubber spatula until well incorporated. Add corn starch mixture and stir into chocolate mixture until blended and smooth.

5.       Pour batter into prepared pan and bake until slightly puffed, shiny and cracked at the surface, about 25 minutes. Transfer to a wire rack and let cool completely.

6.       Refrigerate at least one hour before cutting into squares.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Blueberry Honey Muffins

Blueberries are one of the few fruits I don’t mind it cooked.  I cut the honey in half from the original recipe so this does not taste like a sweet muffin at all.

Ingredients:

Whole wheat bread flour…………….2/3 cup
Organic spelt flour………………………2/3 cup
Oatmeal…………………………………….1/2 cup
Baking powder…………………………..2 tsp
Baking soda………………………………..1/2 tsp
Salt……………………………………………1/4 tsp
Allspice………………………………………1/2 tsp
Cinnamon…………………………………..1 tsp
Eggs……………………………………………2
Soymilk……………………………………….3/4 cup
Non-fat plain yoghurt……………………5 tbsp
Honey…………………………………………1/4 cup
Lemon extract……………………………..1 tsp
Blueberries, fresh…………………………1 cup

Settings:

Oven temp: 350F, Time: 18-20 minutes

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Strawberry Chocolate Bread

I forgot how good strawberry chocolate tastes like😛

Ingredients:

Strawberry puree………………………………250g
Egg……………………………………………………..2
Vanilla…………………………………………………1 tsp
Milk…………………………………………………….350g
Oil……………………………………………………….120g
Unbleached flour………………………………..2 cups
Baking powder…………………………………….40g
Strawberry slices………………………………..a few
Milk almond chocolate bar………………….1 package

Directions:

Oven temp: 350F
Time: 1.5 hours, or until it’s done

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: