Chocolate Pecan Torte

Finally, there is only one more day until the wedding which means that I'm sharing my last brunch recipe today... Chocolate Pecan Torte. This is probably my favourite dish from the brunch because well, truth be told, I love chocolate. This torte is flourless, which means that all our gluten free friends can enjoy it too! The texture is not that of your typical flourless chocolate cake, the pecans are chopped so that they retain some texture.

I know some people out there are getting tired of hearing about the Royal Wedding, but I think that's one of my favourite parts. I love the buildup - the excitement throughout the media, the constant chatter about who we wish would design the dress (... Erdem!), even the constant streams of specials about the royal family are entertaining to watch.

Chocolate Pecan Torte (serves 6)
Source: Vogue Entertaining Cookbook

Ingredients
1 1/4 cups pecans
5 oz semi sweet chocolate + 2-3oz for glaze
1/4 cup unsalted butter at room temp.
1/4 cup sugar
6 egg yolks
8 egg whites

Directions

Preheat oven to 350.

Butter, flour and line an 8-inch round cake pan with parchment paper.

Pulse the nuts in a food processor a few times so that they retain texture. Pulse the chocolate in a blender* but do not let it get powdery.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time. Beating after each addition. Fold in the nuts and chocolate.

Using an electric mixer beat the egg whites until stiff. Fold 1/3 of the egg whites into the chocolate mixture to lighten it up. Fold through the remaining egg whites.

Pour batter into cake pan and bake for 40 to 50 minutes. Cool for 15 minutes before turning it out onto a platter.

To serve: Melt chocolate in the microwave, about 2-3 minutes. Taking it out after each minute and stirring. Pour melted chocolate over the cake and using an offset spatula spread the chocolate evenly over the top of the cake. Cut the cake into slices before the chocolate sets.

* My food processor is not very powerful so I found using the blender worked for chopping the chocolate. Make sure you're using the chop button/setting.

Well, the wedding is finally tomorrow and here I am wondering what I'm going to do with myself once it's all over.

I guess I could get a start on my homework...

- Lou

Guilt-Free Healthier Brownies

I think if someone were to ask me what my favourite desserts were, brownies would be one of them.

Now, if someone were to ask me what my one favourite dessert is, I think I would overheat and then combust - the thought of deciding between Chocolate Mousse, Pumpkin Spice Cupcakes, and Ginger Molasses Cookies is just too much!

I’ve already posted one of my favourite recipes for “Delish” Brownies on the blog, but today I’m bringing you another favourite - “Guilt-Free” Healthier Brownies. (‘Guilt-free’ is in quotations because, well, it’s a brownie, how healthy can it be?) These might be one of the best brownies I’ve ever had. The prune puree keeps them moist and extremely fudgy.

I will admit that when I first found this recipe on Martha Stewart’s website I was a little skeptical “Prune puree? Excuse me while I vomit.” but then I tried it - you wouldn’t even know it’s in there!

Let me know which brownie you prefer, for me, I love these “healthier” ones. They are so rich and fudgy, you’d never know (or taste!) the prune puree in here.

Guilt-Free Brownies
Recipe adapted from: Martha Stewart’s Guilt Free Brownies

Ingredients

4 oz semi-sweet chocolate, broken into pieces
2 tbsp unsalted butter
1 cup sugar
1 large egg, plus 1 egg white
1/3 cup prune puree
2 tsp vanilla extract
1/2 tsp salt
3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/8 -1/4 cup water

Directions

Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil. Leaving some overhang on the sides.

In a double boiler, melt chocolate and butter together in a medium heatproof bowl.

Immediately after melted, whisk in sugar, egg, egg white, prune puree and vanilla extract and salt. Whisking until smooth.

In a medium bowl whisk together flour and cocoa. Stir the dry ingredients into the wet ingredients.

If the batter seems too dry add in 1/8 cup of water. Whisk together. If it still seems too dry after the first addition of water, add in another 1/8 cup of water.

Pour mixture in prepared baking dish. Bake until the top is firm and a toothpick inserted into the middle will come out with a few moist crumbs. This should take about 28-30 minutes.

Enjoy these brownies, you won't even feel too bad about finishing them all in three days!

- Lou

Honey Vanilla Pound Cake

Pound cake is by far one of my favourite things to bake. You know why? I don't think you can ever screw it up. Maybe you can? Maybe I've just been lucky thus far in my journey of pound cake baking. I have yet to have a major catastrophe. It's one of those recipes that you can come home to after a stressful day and just know that it will work out.

I'll admit it, recipes that I can always count on are angelic. It's like having that friend you can always count on, angelic. I would even give up my bed and sleep on the couch for these recipes. Wait, no I wouldn't.

Do you want to know another reason why I love baking pound cake? Well, it always tastes amazing ... and my Dad usually eats most of it, so, I don't have to worry about eating it all myself.

Anyways, enough about my undying love for pound cake.

I saw this recipe for Honey Vanilla Pound Cake when I was browsing through my Barefoot Contessa cookbook, and it just sounded too good to pass up! I'm not usually a fan of citrus, but the balance in this cake was just perfect.

Honey Vanilla Pound Cake
Recipe Source: Barefoot Contessa Back to Basics, Ina Garten

Ingredients
1 cup butter, room temperature
1 1/4 cups granulated sugar
4 eggs
2 tbsp honey
2 tsp vanilla extract
1 tbsp lemon zest
2 cups flour
1 tsp salt
1/2 tsp baking powder

Directions

Preheat oven to 350 degrees.

Line the bottom of a loaf pan with parchment paper and grease and flour the sides.

Cream the butter and sugar together for 2-4 minutes, until light. If using an electric mixer, use the paddle attachment.

Put the eggs, honey, vanilla and lemon zest in a separate bowl, glass measuring cup or jug, but do not combine.

Add the mixture one egg at a time, slowly incorporating into the butter and sugar mixture. Wait until it is fully incorporated before adding the next egg. Repeat with all four eggs.

Sift the flour, baking powder and salt together. And add it slowly into the batter, in 2-3 additions. Beating slowly until just combined.

Once batter is smooth, pour into the prepared pan, smooth out the top and bake for 50 to 65 minutes. Be sure to check for doneness because I found mine needed a little more time and was till quite raw in the middle after the suggested cooking time.

This cake is perfect along with coffee or a quick breakfast before you run out the door!

- Lou

Healthier Peanut Butter Chocolate Chip Cookies

If there are two things in this world that I love it has to be:

1. the combination of peanut butter and chocolate.
2. cookies.

So, when I made and consequently devoured these peanut butter chocolate chip cookies, I knew that I had hit the jackpot. Not only are they extremely delicious, but they are - gasp - not too bad for you! These cookies are healthier than most, so you won't have to feel bad after eating two, or you know, six of these little guys. And as if it could get any better, the ingredients are all things that everyone should have on hand! Plus, these are easy peasy to make.

So, if you, like me, are getting battered by this winter storm, and you, like me, are not sure what to do with your day, I highly recommend doing what I did, and make these cookies and then sit down with a good book, or like me, watch some guilty pleasure TV and just relax! The cookies end up being nice and chewy, just the way I like them!

Peanut Butter Chocolate Chip Cookies (makes 24)

Ingredients

1/4 cup granulate sugar
1/4 cup brown sugar
1/3 cup smooth peanut butter
1 egg
1/2 tsp vanilla
1 1/4 cups whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup mini chocolate chips

Directions

In a large mixing bowl, combine the sugars, peanut butter, egg and vanilla. Beating at medium speed until well combined, about 2 minutes.

Add in the dry ingredients, excluding the chocolate chips, and beat at low speed until combined, about 2-4 minutes. Now stir in your mini chocolate chips.

Remove dough from bowl (it will be quite runny) and shape it into a log, or a disk, wrapping in plastic wrap and placing in the freezer for 20-30 minutes.

Now would be the time to preheat your oven to 375 and line your two cookie sheets with wax paper.

Using a cookie scoop, or a teaspoon, break off a small about 1 to 1.5 inch piece of dough and roll it between your palms to create a well shaped ball. Place it on the cookie sheet and slightly flatten with the back of the spoon. Repeat with all cookies.

Bake for 7-9 minutes, or until cookies are set. Be sure to cool completely before storing!

And there you have it, a nice peanut butter chocolate chip cookie, that you won't feel too bad about after indulging!

- Lou

Chocolate Peanut Butter Cups

Chocolate and peanut butter combined is pure bliss, but when they are combined in a bite sized chocolate peanut butter cup it quickly moves from bliss to heaven. Seriously, these are the best chocolate peanut butter treats I have ever tasted.

I've officially been bitten by the baking bug. Maybe it's because baking and the holidays go hand-in-hand, or maybe it's because my best friend - the master baker - is home, but whatever the reason my friends and family are reaping the rewards of my recent addiction.

These little devils, (I call them little devils because before you know it you've eaten more of these than you care to admit...) are the perfect way to treat yourself this holiday season! Just watch out, you'll finish them all off faster than you know it!

Chocolate Peanut Butter Cups (makes about 50)
Source: Joy of Baking

Ingredients

Peanut Butter Filling
1/2 cup creamy peanut butter
2 tbsp unsalted butter
1/8 tsp salt
1/2 cup icing sugar

Chocolate Coating
12 oz semi sweet chocolate, roughly chopped
12 oz milk chocolate, roughly chopped
1 1/2 tbsp shortening

Directions

Begin by melting the chocolate and shortening in a heatproof bowl over a pot of simmering water.

While the chocolate is melting, combine your peanut butter, unsalted butter and salt together in a bowl and heat in the microwave for 20 seconds, or until soft enough to mix together. If not soft enough, heat for another 20 seconds. Mix in the icing sugar.

Once chocolate and shortening are melted together, begin by spooning enough chocolate until your truffle paper cup is 1/3 full. Next spoon in about 1/4 - 1/2 a tsp of peanut butter filling, then cover completely with the chocolate.

And there you have it, it's a pretty easy process and it's made even easier if you make it with someone else! I was doing the peanut butter filling while my friend was doing the chocolate. Try it!

Happy baking,

- Lou

Ginger Molasses Cookies

Ginger molasses cookies, I first tried these at Starbucks, where they are just divine! But these, these cookies are a new recipe for the repertoire. They are perfect.

Word on the street is that there is a big storm coming our way, and I'm not too sure if I've mentioned this yet, but I hate snow. I know, very un-Canadian of me, but I'm just not a fan! It looks pretty and all, but actually being out in the snow, trudging through the snowbanks, all the while your feet end up soaking and freezing just doesn't appeal to me. Although, now that I think of it, there is one way that I enjoy the snow... sitting on the couch, curled up in a warm blanket, watching it fall, sipping on some hot chocolate and eating these ginger molasses cookies or just any other holiday cookie in general. That for me, is the ideal way to enjoy snow; somewhere warm.

I would still rather be on a warm Islands somewhere in the Caribbean, but until then, I'll just enjoy my cookies.

Ginger Molasses Cookies (makes about 24)
Recipe from: One Cake Two Cake

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses

Directions

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

Combine the dry ingredients, flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a bowl.

Soften the butter in the microwave for about 10 seconds (it may need more). Beat the butter until light and fluffy, about 2 minutes, add in the brown sugar and 1/2 cup granulate sugar and continue mixing for another 3 minutes.

Add in the egg, vanilla and molasses and beat at medium speed for 30 seconds.

Add in the dry ingredients in one addition and beat until just combined another 30 seconds or so.

Place remaining 1/4 cup of granulated sugar in bowl. Scoop out dough in about 1 tbsp scoops, and roll into a ball, then roll the ball in the granulated sugar and place on the prepared cookie sheets about 1 or 1 1/2 inches apart.

Bake in the oven for 11-12 minutes, they should be cracked and the cracks should still look raw.

Let them cool for 5 minutes on the dish and then move to a cookie rack or a plate and let them fully cool.

Tell me what you think about these, anyone who tried them immediately fell in love!

- Lou

Chocolate Snow Caps

Since it is cookie week, I've decided to start the week of with a cookie recipe instead of my usual Meatless Monday recipe, and today it's Chocolate Snow Caps day. And let's also point out that they have a subtle hint of coffee. Now, let's just take a moment and think about what these cookies are? And by that I mean pure heaven. Did you hear about last week how The Cookie Monster (or is it Veggie Monster now? haha!) uploaded a video saying he wanted to host SNL... yes, I did say that The Cookie Monster wants to host SNL. (Personally, I would rather see Buddy the Elf host...).

Anyway, all this talk of cookies basically means that cookies are on the brain. Have I got you thinking, sorry, I mean craving, cookies? Woops, sorry! Guess you'll just have to whip up a batch of these.

Chocolate Coffee Snow Caps (makes 18)
Recipe adapted from: Martha Stewart

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 tsp instant coffee
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter, room temperature
2/3 cup packed brown sugar
1 egg
4 oz semi sweet chocolate
1 tbsp milk
1/3 cup confectioners sugar (for coating)

Directions

Preheat oven to 350 degrees.

Melt chocolate over a pan of boiling water, taking it off and allowing it to cool before it's ready to be added to the other ingredients.

In a bowl whisk flour, cocoa powder, espresso baking powder and salt together.

In a separate bowl using an electric mixer beat butter and brown sugar together until light and fluffy. Next beat in the egg and mix in cooled chocolate.

Add the dry ingredients in two to three additions, mixing well in between. Finally mix in the milk and shape dough into a disk and wrap in plastic and put in the freezer for about 30 minutes or until firm and easy to work with.

Line two baking sheets with parchment paper and prepare a bowl with your icing sugar. Shape dough into 1-inch balls - I used a cookie scoop as it made them more uniform in size. Roll the balls in the sugar coating and place on cookie sheet about 2 inches apart. The cookies will spread during baking.

Bake for 12-14 minutes until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely before delving in!

This first batch of cookies will be perfect for cookie week, as well as a wonderful addition to your holiday baking!

- Lou

Pumpkin Spice Cupcakes

TGIF!! I don't think I've ever been so excited for the weekend. But man, brrr.. it’s getting cold up around here, and I don’t like it. I've heard rumblings of possible snow? Not cool. As I was studying yesterday morning, my brain wandered around to food. What I should make today. Something sweet? Something succulent? Something rich? I ended up deciding between chicken wings and pumpkin spice cupcakes. I went with the latter. For some reason, perhaps due to senior year stress, I was definitely craving something sweet. Filled with the classic and aromatic fall flavours; cinnamon, nutmeg and cloves with a hint of pumpkin, these cupcakes are sure to boost your spirits when you’re feeling a little blue about the autumn weather. Bake up a batch of these, and in an instant you’ll be embracing the fall, and your new pumpkin treats!

Pumpkin Spice Cupcakes (makes 24 large cupcakes)
Recipe adapted from: Annie’s Eats

Ingredients

For the cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ scant tsp. ground cloves
1 tsp. salt
3/4 cup pumpkin
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
4 large eggs

For the Icing:
3/4 cup cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract (I prefer clear)
2½ cups confectioners’ sugar, sifted

Directions

Preheat the oven to 350 degrees. Line cupcake tins with baking cups.

In a bowl sift the dry ingredients together, and set aside.

In another bowl, using a hand mixer, blend the pumpkin, sugars (granulated & brown) and canola oil together in a bowl. Once mixed, add in one egg at a time. Thoroughly blending after each addition.

Once all eggs have been added, blend in flour in two additions.

Using an ice cream scoop, scoop out the batter and drop into baking cups.

Bake for 18-20 minutes, or until a toothpick comes out clean.
For the icing:

Blend cream cheese and butter together, on medium-high speed until smooth and creamy. Stir in the vanilla, and then add the icing sugar in 1/2 cup additions.

Have a great weekend everyone!

- Lou

Chocolate Pecan Pie

So, I sort of mentioned this in my last post, but we have a new look here at Living Lou! I really like this one a whole lot more than what we used to have! I hope that everyone (is there anyone out there?) who visits my blog likes it! Also, again, if anyone is out there, I've also got myself a twitter account... @Living_Lou come follow me!

Now, onto this magnificent pie. I've got to say, as I titled this post, my heart started beating in excitement and anticipation, and my mouth started watering... this is a pecan pie WITH chocolate chips. Seriously, does it get much better than that? You're right, it doesn't.

I was at a graduation dinner party for my best friend on Friday night, and her aunt brought the most magical pecan pie. Picture this: beautiful, glittery fairies, dancing in the shimmering moonlight... it was like that. OK, maybe not exactly like that... but it was the most extraordinary pie I've ever had.

I just had to get the recipe, and being the sweet and wonderful woman that she is, she gave it to me! I made this for Thanksgiving, and everyone loved it. I mean seriously loved it, there was one piece left, which quickly I devoured late that night, before my Dad could get to it.

I loved this pie so much, I was seriously considering making one the next day... and the day after that, and then again today. I can't get over how positively perfect (that's fun to say!) this pie is. It's got a sweet, crunchy crust, with a layer of chocolate chips in the filling, and then it's topped with crunchy pecans.

For all of you Americans out there, I highly recommend you make this for Thanksgiving. I promise, it's so easy, it's literally the second pie I've ever made, and it turned out perfectly. Everyone will love you, and I promise you'll be invited back next year. And for everyone else who's either already celebrated Thanksgiving, or who doesn't celebrate... make it this weekend, and the next weekend, and the next weekend... I know I will be!

Chocolate Pecan Pie

Ingredients
crust:
1/2 cup melted butter
1 1/2 cups flour
1/4 cup sugar

filling:
3 eggs
1 cup corn syrup
1/2 cup brown sugar
2 tbsp flour
1 tbsp vinegar (I used white wine)
1 tsp vanilla
1 cup chopped pecans (I pulsed mine in the food processor)
1 cup chocolate chips

Directions

For the crust:

Preheat the oven to 350 degrees. Using a mixer, blend the ingredients together, it will have a crumbly texture. Press the dough into a pie pan, and bake for 10 minutes.

For the filling:

Using a mixer, blend the ingredients (excluding the chocolate chips and pecans) together with a mixer. Stir in the chocolate chips.

Once the crust is done, take it out of the oven and pour in the filling. Cover the top with the chopped pecans and bake in the oven for 30-40 minutes.

This is recipe is so easy, and it is utterly the perfect pie.

- Lou

Whole Wheat Pumpkin Chocolate Chip Bread

Pumpkin... it's my new obsession. I've never baked, nor cooked with pumpkin before, and now that I have... let's just say I'm never turning back. These days I just want to make everything pumpkin. Literally everything I think of, somehow pumpkin makes it's way into the recipe... next up this weekend is pumpkin waffles!

So what's better than pumpkin you ask? Well, pumpkin AND chocolate. Yes, we've officially entered fall baking heaven. Here's a delicious recipe for a moist pumpkin chocolate chip bread! I would eat this for breakfast, lunch and dinner - that's how good it is!

Pumpkin Chocolate Chip Bread

Ingredients
1 and 1/2 cup whole wheat flour
1 cup sugar
1/4 tsp of salt
1 tsp baking soda
1 cup pureed pumpkin
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/3 cup chocolate chips

Directions

First pre-heat your oven to 350 degrees.

Next, in a medium sized bowl combine the dry ingredients, and in a large bowl combine the wet ingredients.

Whisk the dry ingredients into the wet ingredients, making sure it is well blended. Mix in your chocolate chips. Once everything is mixed together, line a bread pan with parchment paper, and pour the batter into the pan.

Cook for 50-60 minutes.

Make the best of the seasonal pumpkin and bake this bread! You won't regret it.

- Lou

Vanilla Chocolate Meringues

This is a different type of post, it doesn't include a recipe but instead a link to another recipe! I didn't feel comfortable writing out my own version to the recipe because I didn't make any changes to this one, and I baked it with my best friend... who did most of the baking herself!

So I'm just here to tell you how insanely DELICIOUS, and perfect these meringues are!! Crunchy on the outside and chewy on the inside...

MAKE THESE NOW!

Right now.

Run to the kitchen and make them.

Even Mister wanted some!!


- Lou

My Favourite Chocolate Mousse

Warning: This recipe requires self control.

Chocolate Mousse is my absolute favourite dessert. I could honestly eat this entire dessert in one serving.

When I was in Greece I decided it would be nice to share my favourite recipe with my Grandparents, so chocolate mousse it was! I've loved chocolate mousse for as long as I can remember and I've been making this recipe for as long as I can remember. It's so easy to whip up and everyone loves it. Unlike many mousses (mousses... sounds so off?) this one does not contain raw eggs! This has the perfect balance of flavours, and it's not too rich.

It tastes absolutely wonderful when you eat it plain, but it is also perfect for the chocolate cake I like to make for special occasions. Two layers of chocolate cake, sandwhiched together with chocolate mousse, and then as if there wasn't enough chocolate, I cover the entire cake in chocolate mousse as well. It's the best. cake. ever.

Ingredients

8 oz (250 g) bittersweet chocolate, chopped
2 cups (500 ml) whipping cream
1/2 tsp vanilla extract
1/2 cup ground almonds

Directions

Place chopped chocolate in a bowl. In a small saucepan, warm up the cream (be careful as it boils over very easily.) pour the heated cream over the chocolate and whisk until smooth. Whisk in the vanilla extract and stir in the ground almonds. Cover and refrigerate until cold, about 2 hours.

After 2 hours, using a hand mixer, beat the chocolate mixture until fluffy. Serve or refrigerate.

Well, after writing this post... I am definitely needing some chocolate mousse in my life.

- Lou

Strawberry Rhubarb Pie

Confession #1: I've never eaten pie before.
Confession #2: I have now fallen, completely head over heels for pie.

Strawberry rhubarb pie... tangy, sweet and simply extraordinary! After trying this pie, I have officially joined the Pie Appreciation Club. I can't wait to try the many different pies that have now creeped their way onto my very long list of recipes to try. But let's just focus on this one pie for now...

I have mentioned my lack of baking skills before in my Pound Cake post so my next confession should come as no surprise... I didn't make the pastry! Instead I used the already made Pillsbury version - I didn't even bother looking at the nutritional info, it is probably horrifying. So if making pastry is your thing, go for it - I'm just going to stand here in the corner with my store bought pastry...

Strawberry Rhubarb Pie
Recipe adapted from: Cooking Nook

Ingredients

1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rhubarb, sliced into 1/2" pieces
1 1/2 cups sliced strawberries

Directions (filling only)

Preheat oven to 425 degrees.

Combine the dry ingredients in a large bowl. (reserve about 1-2 tbsp for topping) Slice the rhubarb and strawberries. Once done slicing, combine the fruit with the other ingredients stirring around.

Spoon the mixture into a pastry lined pie plate and lay the top layer of pastry on top, sealing the edges.

Bake at 425 for 12 minutes, turn down the heat to 300 degrees and bake for 30 minutes.

Despite the bought pastry, this pie was perfect, it was enjoyed by many... I stashed away the one remaining piece for dessert... on second thought, I'm going to go and eat it now before anybody else finds it!

- Lou

"Delish" Brownies

Being back in Greece again is absolutely wonderful, and I'm full of new cooking inspiration! I can't wait to post about what I've been up to, but until then I'll leave you with these "delish" brownies!

These brownies get their title from my Grandmother, who thought that they were positively "delish". Anyway, these are quick and easy and probably one of the best brownie recipes because they would be impossible to mess up, and finally, because, well, they're Martha Stewart's! I've made these a few times, and have therefore made a few adjustments to the original recipe.

Ingredients (makes 9 large or 16 small squares)
6 tbsp unsalted butter
6 oz coarsely chopped semisweet chocolate
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Line a 8-inch pan with parchment paper, and grease the parchment paper.

Melt butter, chocolate and cocoa in a heatproof bowl over a pot of simmering water. Stir together until melted. Once melted, cool slightly.

Whisk together the flour, baking powder and salt in a bow, and set aside.

Beat sugar, eggs and vanilla in a bowl with an electric mixer for 4 minutes. Add the melted chocolate mixture and beat until combined. Add the flour mixture and beat, scraping down the sides of the bowl until completely combined.

Pour batter into the prepared pan and bake until a cake tester comes out with a few crumbs (but not wet!), which takes about 35 minutes.

Let the brownies cool in the pan for about 15 minutes and then lift out the brownies using the parchment paper. Let cool completely before cutting into squares.

So there you go, the perfect brownies! If you feel like adding in some extras try adding in some nuts, or chocolate chips.

- Lou

recipe adapted from: Martha Stewart's Double Chocolate Brownies

The easiest, homemade cupcakes in the world!

So I'm off to Greece today, for two weeks I've got a few posts layed out already which will be posted in the coming two weeks, but hopefully I'll be able to do some special "International" posts... wouldn't that be fun?

So, finally, as previously mentioned, I'm not much of a baker, so when I bake it's usually very, very simple. This is my first time making cupcakes from scratch... yes, I am embarrassed to admit that my former self was utterly dependent on the Betty Crocker cake mixes for all cakes and cupcakes. And I have to admit, making these, I think I have officially converted from pre-mixed cakes to homemade! woo! These are seriously the easiest cupcakes in the world, and if you, like me, are used to using the mixes, seriously try this, you'll never go back!

Ingredients
1/2 cup butter (at room temperature) cut into cubes.
1 3/4 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon vanilla

Directions
Preheat the oven to 375 degrees.
Place the butter in a large mixing bowl and sift the dry ingredients over top. Using an electric mixer, mix it slowly together. Next, add in 1/2 cup of milk and the egg and beat until the flour is completely moistened. Add the remaining milk and vanilla and beat for another minute.

Place the paper liners in your muffin tin and fill the cupcakes about halfway full (or a little more, I found that I didn't fill the liners enough.)

Bake for 15-17 minutes, or until the toothpick inserted into the middle comes out clean!

Let me warn you, give these away to friends because it's very easy to get carried away, and soon enough you'll be surrounded by cupcake liners and no more cupcakes!

- Lou

recipe courtesy of Cupcakeideasbook.com

What's something everybody should be able to bake? - Pound Cake!

Now, I'm in no way, shape or form a good baker. I love cooking, but baking is so not my thing! But I decided that I would face my fears on this fine Friday and try my hand at baking something... something extremely simple. So I was browsing around Martha Stewart's website and I asked myself "What's something that everybody should be able to bake?" and then it popped up, like a sign from God; a classic pound cake.

Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs

Directions

Preheat oven to 350° F. Butter the pan you will be baking it in (Note: Martha suggests a 9-by-5-inch loaf pan.)

Mix butter, granulated sugar, and vanilla together in a bowl. Beating until pale and fluffy (around 3-5 minutes.) Next, add the eggs, one at a time, beating until combined after each addition. Slowly mix in the flour mixture until it's just combined.

Spoon batter into a pan and bake for 50 to 55 minutes, until the cake is golden and when you insert a cake tester it comes out clean. Let it cool for 10 to 15 minutes and then remove from the pan.

I have to say it was quite the delicious cake, perfect for what I would imagine to be served at tea time in England!

- Lou

recipe adapted from Martha Stewart