Tidbits & Nuggets

Dense Rich Brownies

I'm usually a cakey brownie girl but I wanted to try to achieve the dense brownies I get at Royal Bakery in Ventura. This recipe makes a super moist dark chocolate brownie. Last weekend I made a second batch for a bridal shower and cut them into hearts. Dipping them in ganache and decorating them with white chocolate hearts made them look fancy.

Ganache is just equal amounts of chocolate and cream. Heat the cream in the microwave and add the chocolate. I used Ghirardelli Dark Chocolate Chips

Chocolate-Fudge Brownies

12 ounces best-quality chocolate (I used Ghirardelli Dark Chocolate Chips)

3/4 cup butter
1 1/4 cups sugar
1 tablespoon vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour

Preheat oven to 350F and place rack in middle of oven.
Butter and flour a 13 x 9 inch baking pan.
Melt chocolate with butter, stirring, until mixture is smooth.
Let cool until lukewarm.
Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
Stir in salt and flour, stirring just until combined.
Pour into prepared baking pan (release foile works perfectly for this) and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
Let cool completely and cut into 24 bars or cut into shapes.

Pumpkin Cake with Orange Glaze

worked itself into great muffins for bruch last month. The orange in the glaze is a nice compliment to the pumpkin. I think I'll do these again for a holiday breakfast.

INGREDIENTS:
Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup butter
4 eggs
1 (16 ounce) can solid-pack
pumpkin
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon salt

Orange Glaze:
1 cup confectioners' sugar
3/4 teaspoon grated orange
peel
4 teaspoons orange juice
Chopped walnuts

DIRECTIONS:Heat oven to 350 degrees F.

1.Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.

2.Combine granulated sugar, melted butter, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.

3.Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into muffin tin.

4.Bake at 350 degrees F for 10-15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

5.Combine confectioners' sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.