I don’t know if you remember when I wrote a while back that I really wanted to find a good cupcake recipe. Well last week, my sisters got creative and used our brownie recipe for cupcakes!
So these are brownie cupcakes!
Our brownie recipe is such a big hit in our family that we use it in different ways and it always turns out delicious!
Many thanks to my sisters who made these cupcakes and surprised me with them when I came home on Saturday. Isn’t that a nice surprise?
Just look for my Black Forest Brownies recipe and make it in cupcake pans instead of a regular pan.
Here is the frosting recipe…
5 TBSP. Flour
1 cup Milk
1 tsp. Vanilla
1 cup butter
1 cup sugar
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
The frosting recipe is from here
Just wanted to show you and more mouthwatering picture of our cream brulee in case the last one didn’t make you drool. 🙂
My photographer sister had time to take a better picture and I even decorated it with some fruits
Find the recipe here
Yesterday, my sister and I made a meatball soup almost by ourselves. Of course, my mom was supervising us, making sure everything was done right.
Sometimes all you need is a bowl of soup
Do you love brownies? Do you love chocolate chip cookies? Do you love craisins (dried cranberries)?
If you answered ‘yes’ to all three questions, these cookies are for you! These cookies are all of the above things mixed together.
Let’s get started!
Start by mixing together the butter and sugar. Add the vanilla and the eggs
In a separate bowl combine flour, cocoa powder, and baking soda and salt
Add the dry ingredients and stir well until combined.
Gently mix the chocolate chips and the cranberries
Scoop in rounded spoonfuls on an un-greased cookie sheet
Here’s the recipe:
1 cup butter
2 cups sugar
1 tsp. vanilla extract
1 1/2 cups flour
1 1/2 cups good quality cocoa powder
2 tsp. baking soda
1/2 tsp. salt
16 oz. chocolate chips
2 cups dried cranberries
In a bowl mix together the butter and sugar. Add the vanilla extract and the eggs. In a separate bowl combine flour, cocoa powder, salt and baking soda. Add the dry ingredients and stir until well combined. At the end, gently mix the chocolate chips and the cranberries. Scoop in rounded spoonfuls on a cookie sheet. Bake at 350 degrees for 10-11 min. Let them cool. Enjoy!
I got the recipe from HERE
I love cream brulee!!!
I was busy these past few days so I asked my sister Abigail if she would like to make the cream brulee for me (I couldn’t wait another day to try it). 🙂 I never actually tasted cream brulee before except for cream brulee cheesecake (which in my opinion is NOT the same as the real thing).
So without further comments, let me show you a picture of how ours turned out….
This was literally gone in a matter of seconds as everyone in my family dug in the cream brulee! 🙂
You’ll be surprised at how easy this yumminess is to make!
8 egg yolks
1/3 cup sugar
2 cups heavy cream
2 tsp. pure vanilla extract
1/4 cup turbinado sugar for the tops (or you can replace it with brown sugar like I did)
Preheat oven to 300 degrees
Whisk egg yolks and sugar together in large bowl until sugar is well dissolved and mixture is thick and pale yellow. Add the cream and vanilla. Strain into a large bowl. Divide mixture into 4-6 ramekins or custard cups. Place in a boiling water bath and bake until set around the edges, but a dime size area is still loose in the center, about 45 min.
Remove from the oven and hot water and place cups on wire rack to cool completely. Cover cups with plastic wrap, and place in refrigerator to cool for at least 2-4 hours before serving. You can also make these a day ahead and chill overnight. When ready to serve, sprinkle 2 tsp. of sugar over each custard. Torch or broil the sugar until caramelized and serve. Great served with berries on the top, and even a dab of Whipped cream.
Many thanks to my sister Abigail who made this delicious treat!