Small Batch Brownies

What does your parents being away all weekend mean? It means a kitchen all to yourself! It means partyyy! And party means brownies.

Small batch of brownies not meant for sharing!

Brownies solve everything! They even make your headaches and cold go away. I swear they do.

There I was lying sick in bed, craving warm gooey brownies but did not have the energy nor the people to make a whole batch of brownies for. With just me and my sister and brother home, it seemed like the perfect time to try this handy dandy recipe for a small batch of brownies I had bookmarked ages ago.

Small batch of brownies not meant for sharing! 

Small batch of brownies not meant for sharing!

The left side is obviously intended for me.

Small batch of brownies not meant for sharing!

           

The original recipe yields 3 to 4 brownies. I cut them into 8 tiny squares just so I could savor one bit at a time. These brownies are just as fudgy and dense as the normal kind. And they are so easy to make too. Just one bowl, and only a handful of ingredients, all of which you probably already have on hand.

And the best part? The recipe calls for only half a stick of butter! Awesome for if, like me, you are always running out of butter.

Small batch of brownies not meant for sharing!

Small batch of brownies not meant for sharing!

Small Batch Brownies

Prep Time: 5 minutes                                                                        Yields: 4 large or 8 small squares
Cook Time: 20 to 25 minutes
Ingredients:
1/4 cup (57g) butter
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¼ cup all-purpose flour, sifted
3 Tablespoon cocoa powder, sifted
¼ teaspoon instant coffee powder
Directions:
Preheat oven to 160 degrees C.
Butter an 8×4 inch loaf pan*. Line with parchment paper. Set aside.
Heat butter in the microwave, for around 25-30 seconds, or until melted. Mix in sugar and cocoa powder. Cool slightly. Then mix in the egg. Add in the vanilla, coffee powder, and the flour; mix until just combined.
Pour into prepared loaf pan. Spread into an even layer. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
*using a pan any bigger than a loaf pan will yield in thinner brownies.
Recipe source: Cooking Classy

Small Batch Brownies for when you're craving warm gooey brownies but do not have the energy nor the people to make a whole batch of brownies for.

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Foolproof Pizza Dough

Homemade pizza dough; so simple, so delicious, with guaranteed perfect results every time!

*Step-by-step photos at the BOTTOM.

*Please excuse the bad quality of the pictures, light went out and I had to make do with that one tiny bulb in the kitchen.

 Homemade pizza dough made so simple, with guaranteed perfect results every time!

Here you go, as promised, my foolproof pizza dough which isn’t just for pizza. You can make anything out of it!

  • Chicken bread

  • Dinner rolls

  • Buns

  • Mini pizza pies

  • Chicken pinwheels

  • Pizza pockets

  • Sesame swirl sticks

  • Chicken buffalo turnovers

  • Cinnamon rolls

  • Italian Pirazo pie

These are only some of the things I’ve made using this dough (recipes on the blog soon), there are countless other options. It freezes well too. Before use let it thaw, and then use it in the same way as you would use freshly made dough.

I first came across this recipe around five years back on a TV show, Masala Mornings, and since then I’ve made it a bazillion times, and it has never once let me down. It’s simple, tastes amazing, and rises perfectly every single time.

It comes together in just minutes, is inexpensive, and it makes a ton; 2 large pizzas, or 2 large loaves of stuffed chicken bread, or 24 mini pizza pies!

I gave you a sneak peek on Instagram a few days back of what I made out of one batch of this amazing dough. See my next post for a recipe of one of these freshly baked goods.

You probably have all the ingredients on hand, try this for yourself now!

Foolproof Pizza Dough

Yields enough for two large pizzas

Ingredients:

4 cups (500g) all-purpose flour, plus more as needed

1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast

2 teaspoons granulated sugar

1 teaspoon salt

1 egg

¼ cup vegetable oil

½ cup whole milk

Lukewarm water, as needed

Directions:

In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.

Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.

Bang the dough on the counter top 7-8 times for elasticity.

Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.

Punch the dough to release air. Use or freeze as required.

Notes:
Dough can also be made in a stand mixer with the dough hook attachment.
Recipe source: Shireen Anwer

Place all of your dry ingredients in one large bowl.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Add in the egg, oil, and the milk.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Now, slowly mix in the warm water. Water should be lukewarm NOT hot or else it’d kill the yeast. Mix together everything, either my hand or in your stand mixer with dough hook attached, till just combined.

When it resembles something like that, it’s time to plop this sticky piece of not yet dough on a floured counter and it’s time to knead.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Knead and sprinkle flour on the counter and the dough from time to time till it no longer sticks to your hands or the counter top. Knead for a good 5 minutes. Tip: bang dough, on the counter top, hard for a good 7 to 8 times for elasticity. Then shape it into a ball, and place in a greased bowl. Flatten it a bit and lightly brush the top with some vegetable oil.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Cover with a kitchen towel and let the dough rest somewhere warm, for me that’s my microwave turned off, till its doubled in size, around 1 ½ – 2 hours.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

And tada! Look how nicely it has poofed up.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Look at how yeasty it is!

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Punch it down to release air, and it is now ready to be rolled out, customized and baked into something delicious!

Homemade pizza dough made so simple, with guaranteed perfect results every time!

 AN OVERVIEW

Homemade pizza dough made so simple, with guaranteed perfect results every time!

S’MORES BROWNIE PIE

Campfire. Marshmallows. Graham Crackers. Chocolate -> S’mores. Something I’m sure, like me, you’ve grown up reading about in story books. I’ve always wanted to be one of the kids sitting around a bonfire, roasting marshmallows and sharing spooky stories. Remember Sweet Valley?

S'mores Brownie Pie. A biscuit crust, a brownie filling, and topped with gooey roasted marshmallows=YUM  Recipe at: https://spatulainmypocket.com/2015/08/17/smores-brownie-pie/

And so, on a random shopping trip with my mom, the sight of the big bags of jet puff marshmallows had me enticed. And with no second thought, I threw one in our shopping trolley. And that bag of marshmallows has been there in our kitchen closet for months, lain forgotten till just now.

 S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

Summer arrived, and so popped up hordes of s’mores stuff everywhere all over the internet. I had to try them, I had to see what all the brouhaha was about. And what better way to try it than in the traditional pie form.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

Who doesn’t love a slice of good ole pie?

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

 

This isn’t just any pie. Oh no no no. For starters it has a biscuit crust instead of the short cut pastry that pies usually have. The filling is a brownie mix…yum! And on top….gooey roasted marshmallows.

 

 S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

The biscuit crumb base is pretty simple. Use any crackers you have on hand. I used digestive biscuits, the standard kind you get in every store.  Crush em up with some melted butter, press it down on your pie dish, bake it for 8 to 10 mins, and there you go, first step done.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

The brownie filling is your standard brownie mix. Its thick, dark and fudgy…the perfect combination with the sweet marshmallowey top.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

This pie is best served warm. Eating it cold is okay too but know that marshmallows will harden up and will become chewy. So, warm up the pie before serving. Heat it enough so that the marshmallows are gloopy again.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

 

Enjoy 🙂

S’mores Brownie Pie

Serves: 8-10
Ingredients:
CRUST
1.5 cups digestive biscuit crumbs*
6 Tablespoons (90g) melted butter
1/3 cup (65g) granulated sugar
BROWNIES
10 Tablespoons (150g) butter
1 and 1/4 cups (250g) granulated sugar
3/4 cup (74g) cocoa powder
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (62g) all-purpose flour
25 large marshmallows
Directions:
Preheat oven to 160 degrees C.
Crust: Mix together the biscuit crumbs, melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
Brownies: Melt the butter, sugar, and cocoa in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Let cool slightly. Stir in the vanilla extract. Add the eggs one at a time. The mix will be thick and shiny. Fold in the flour. Pour over the prepared crust.
Bake for 25-30 minutes till the brownie is set. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows and get a golden brown tinge on the top. Remove from the oven and allow to cool to room temperature before slicing.
Best served warm. Store at room temperature. Heat in the microwave before serving again.
Notes:
*pulverize the biscuits in a grinder or a food processor till they turn into fine crumbs.
Recipe source: Sally’s Baking Addiction

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

GREEN VELVET CUPCAKES

It’s 14th August!

Green Velvet Cupcakes! Festive and patriotic.

Time to bring on the green and white, and what better way to do that than with cupcakes! These super light, “green” cupcakes are topped with a very fluffy “white” vanilla frosting. They are so delicious! And festive!

Green Velvet Cupcakes! Festive and patriotic.

If you’re lying bored and thinking of making a last minute tasty treat this 14th August, then give these Green Velvet Cupcakes a try! They take just minutes to make and are the perfect patriotic treat to enjoy on this fun celebration of our independence and freedom. Who wouldn’t want to celebrate Pakistan than with some green velvet cupcakes?! I know I do! Heck I’d celebrate every day if you let me.

Green Velvet Cupcakes! Festive and patriotic.

The cupcake is your standard red velvet cupcake turned green in spirit of the 69th Independence Day of Pakistan. The frosting is plain vanilla because

  1. I did not have any white chocolate chips on hand to make the classic White Chocolate Frosting that goes with these cupcakes

  2. Neither did I have any luck in my search for Cream Cheese round Islamabad. Hence, no Cream Cheese Frosting either.

So vanilla it is. Whip it well or else it’d be all stodgy and claggy. Yuck!

Green Velvet Cupcakes! Festive and patriotic.

Happy Independence Day Pakistan!  May your day be filled with green and white!

And firecrackers…and fairy lights…and freedom and joy.

Mostly freedom.

And joy.

bh

Green Velvet Cupcakes! Festive and patriotic.

While I’ll be spending my night at a dance practice with friends, what will you be doing? How are you celebrating? Share in the comments below!

Green Velvet Cupcakes

Yields: 25 cupcakes

Ingredients:

Cupcakes

2 ½ cup all-purpose flour

1 ½ cup sugar

1 Tablespoon cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup oil

1 cup buttermilk1

1 Tablespoon vinegar

1 teaspoon vanilla extract

2 Tablespoon liquid green food coloring2

Frosting

½ cup (115 g) butter, softened at room temperature

2 ½ cup icing sugar

1 teaspoon vanilla extract

1 Tablespoon milk

Directions:

For the cupcakes: Preheat oven to 180 degrees C.

Line a muffin tray with cupcake liners.

In a bowl, whisk together all the liquid ingredients; the eggs, oil, buttermilk, vanilla extract, vinegar and the green food coloring.

In another bowl, sift the dry ingredients; the flour, sugar, cocoa, baking soda, and the salt. Mix well.

Add the wet ingredients into the dry ingredients. Mix till just combined.

Spoon batter into the prepared muffin tray, 3/4th of the way full.

Bake for 20-22 minutes.

Cool completely before applying frosting.

For the frosting: beat the butter on high till smooth and creamy. Add in the sugar, 1 cup at a time. Beat on slow. When all of the sugar is mixed in, add the milk and the vanilla extract. Beat on high till frosting is smooth and fluffy. Add more milk if stiff.

Notes:

1.       Substitute for buttermilk: 1 tablespoon of vinegar or lemon juice + 1 cup milk

2.      Gel food color can also be used (a 1 oz bottle)

Adapted from Love from the oven

Green Velvet Cupcakes! Festive and patriotic.

MOLTEN LAVA CAKE

Dark, rich and oh so’ decadent.

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First blog post yayee!

yweah

About time I put down Downton Abbey and hit publish on the first post I had secretly stashed away waiting for the right time. Well this is it, as good as it can get. With summer almost over for most of us, with college opening up soon, I am just about now getting started with the blog I had to presumably launch last year, and then this June, and then in July…. Alas, better late than never. And what better way to kick start this, hopefully, burgeoning blooming fabulous blog than with…..CHOCOLATE!

That thick sludge of chocolate with the melting vanilla ice cream; makes for one killer combination.

Molten Lava Cake

The recipe is so easy and takes just about thirty minutes from start to finish. A few ingredients is all you need.

Molten Lava Cake

A molten lava cake is all about the chocolate. So I’d highly recommend using the best quality brand of chocolate you can find.  You can really taste the difference.

I use a combination of dark chocolate, Lindt 70% Cocoa, and Hershey’s semisweet chocolate chips, just to get the right balance. You could go all semi-sweet or all dark, and, fair warning, just stay away from milk chocolate or you’ll end up with sickeningly sweet cakes.

Molten Lava Cake

To make these tiny pieces of chocolate haven you need to melt the chocolate along with the butter, beat in the eggs and sugar. Then fold in the flour. Transfer the mix in the prepared pans. Bake for about 12 to 15 mintues, and that’s it! You’re done.

Molten Lava Cake

The key is in the timing. Cook these cakes for a smidgen more than the stated time …will result in cakes good enough but minus the lava, minus the ooey gooeyness. Undercook them and the cakes won’t hold their shape.

Molten Lava Cake

You can make them in ramekins, and then serve them in the ramekins. But if you, like me, don’t have ramekins, and see no need to go buy them, then go ahead and make them in a muffin tray like I did. They turn out beautiful. Miniature molten lava cakes, the perfect serving size.

They’ll be wiped out in seconds.

Molten Lava Cake

 

Molten Lava Cakes

Prep Time: 15 minutes                                                                        Yields: 8 mini ones

Cook Time: 12 to 15 minutes

Ingredients:

8 ounces (227g) bittersweet or semisweet chocolate

½ cup (115g) butter

3 eggs

1/2 cup granulated sugar

1/2 cup flour

1 teaspoon vanilla extract

Directions:

Preheat oven to 200 degrees C.

Butter a muffin tray or ramekins well. Sprinkle cocoa powder, shake off the excess.

Melt the chocolate and butter in a double boiler (in a bowl over a pan of simmering water).

In the bowl beat the eggs and sugar until pale, about two minutes, beat in the vanilla.

Stir in the egg mixture into the chocolate and then add the flour, mix well. Divide the batter among the prepared ramekins or a muffin tray and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet.

Run a knife loosely around the edges and turn them out of the muffin tray or ramekins.

Serve immediately with vanilla ice cream or a dollop of whipped cream.

Recipe source: Delicious shots

ij