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Louis Remolde: The Single Baker

No Egg Dark Chocolate Brownies

I love these dark, rich, brownies. So easy to make. A one bowl recipe with a Surprise for the egg replacement! 

I happen to alwayyyyys be craving Two Foods Spaghetti #8 and Brownies. Brownies are one of the childhood treat that can be brought up to an adult level and is accepted in the “grown up world”.

I recently wanted to make some Brownies but as I approached my pantry I realized I had no eggs in house. Bummed I of course googled eggless brownie recipe. I found one that used canned Pure Pumpkin, wait I know what your thinking ,,,,no way am I using pumpkin for anything . But, it works and doesn’t have a flavor. Mostly in part because it doesn’t have that “pumpkin Spice”added to the puree its just plain flavorless pumkin. Which actually makes the brownies extremely tender and moist. Honestly someone would never know these brownies were egg free unless you told them ,and you will because its pretty amazing .

I found this recipe on www.southerplate.com and adapted it with a few changes.

Another great site for ideas is http://www.pumpkincan.com 

So example.

1/4cup of pumpkin = 1 egg

For this recipe 3/4 cups pumpkin = 3 eggs

Ingredients

1 1/2 sticks of butter (3/4 cups)

1/3 cup All purpose flour

1 cup cocoa powder (sifted)*

1 cup granulated white sugar

1 cup brown sugar loosely packed

3/4 canned pumpkin

2 teaspoons vanilla

1/2 teaspoon salt

1 cup butterscotch chips***

Preheat oven 350°. Spray or butter 8×8 brownie pan. Line the pan with aluminum foil, letting foil hang over sides of the pan.  Grease foil and litely press down into corners of pan. This trick makes it easier to get the brownies out of the pan to cut and serve. You could also just grease the pan skipping the foil step.

Melt the butter in a small sauce pan under low flame. When the butter is melted take off stove to cool . While the butter is cooling start getting your other ingredients in order.

In a large mixing bowl, add ingredients. I like to start with the dry ingredients, flour, sifted cocoa*, salt, then sugars ,give them a stir. Then add pumkin, ( instead of one clump,I like to place large tablespoons on top of the dry ingriedients).

Add Vanilla and pouring  butter over the all ingredients not just in one place.

Stir by hand using a wooden spoon, until well combined. Stir in butterscotch chips.***

Spread the mixture into the greased 8×8 pan bake for about 30 -35 minutes use a toothpick to test doneness. The brownies will be firm in the center but still soft.

**Allow to cool in pan .remove, cut, and enjoy.

* sifting the cocoa before hand gets rid of the clumps and makes it easier to mix.

** after about 15mins cooling on work area, i removed the brownies from the pan in foil and placed on the wire rack. I then placed the wire rack with the brownies in my refrigerator to firm up .

*** use any chips or nuts you like I happen to have these in my pantry. 

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PB & J Streusel Coffee Cake

There is something About Coffee cake that brings a Huge Smile to my Face.

Honestly even if I see a packaged brand of Coffee Cake, I brings me back to so many Memories. All good and surrounded by coffee, tea, good friends, family, conversation and alittle silly gossip….

I always remember family and friends gathering on special occasions or Sunday nights after Dinner for this ritual of cake and coffee . Birthdays, the children had the cakes,and when they went away from the table the adults would relax with fresh baked Coffee cake and hot beverages.

I recently was walking through the Italian Market in Philadelphia. I came across a pile of cookbooks, mostly from the 1960’s – 70’s ,80’s. One was ” Betty Crockers Cookbook ” new and revised. Besides the Amazing Foreword,that explains Betty Crocker understands “your days are fuller and time conscious.” 

This recipe was adapted from ” Betty Crocker Cookbook New and Revised” some changes were made from original.

Ingridents

Cake batter

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup Crunchy Peanut Butter

1 1/3 cup milk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup jelly

Streusel

1/2 cup pecans

2 tablespoons chopped nuts 

1/3 cup plus packed brown sugar, plus 2 tablespoons

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

4 tablespoon firm butter

Heat oven 350°. Grease and flour 13x9x2 inches pan.

Mix all streusel ingredients until crumbly. ( I used a Pastry Cutter) Set aside.

In the large bowl of your stand mixer with paddle attachment, place flour, baking powder, sugar, and salt.  Mix. 

Place the egg with the milk in the measuring cup, whisk.  Add vanilla stir.

 Add Peanut Butter by the tablespoon to the flour mixture. Beat on low speed for 30 seconds. Then up the speed to Medium high slowly add the milk/egg mixture, blend for one minute.  Srape down the bowl, mix on medium high for an additional one minute.

Spread half of the batter in the greased, floured pan.  Sprinkle half of the streusel . Top and spread the remaining batter, sprinkle with remaining Streusel. Drop 1/4 cup of jelly by teaspoonful onto top. Bake 30-35 minutes. Bake until toothpick inserted in center comes out clean.

Cool in pan on wire rack. Cut into desired square size ( use ruler).  Serve warm or whenever. Store in an air tight container up to 3days or wrap in foil and freeze.

I hope you enjoy this recipe .Keep baking and smile.

 Olive-Oil-Poppy-Seed-Crisps 

Ingredients

1 1/2 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon sugar

3 Tablespoons olive oil

6-9 Tablespoons of Cold Water

3 teaspoons poopy seeds

Sea Salt And Black Pepper

Directions
Set oven 425
In a food Processor blend flour, sugar, 3/4 teaspoon finr salt and poppy seeds.
Add 3 Tablespoons oil and 6-9 Tablespoons of Water ( add 5-6 to start) .Pulse until dough forms. On a lightly floured surface, divide the dough in half. Roll out each half thinly with rolling pin. Line two sheet pans with parchment paper.brush the parchment with oilve oil and place the dough on the sheet.brush the top with olive oil and sea salt and pepper. Bake for 15mins.rotating pans halfway. Let cool. Break or cut.

Enjoy the dips , salads, for on the go snacks !

Cardamom-Olive-Oil-Cake

I love olive oil anything especially when it’s used in cake! 

The key to using olive oil when baking is Good Quality Oil. Never extra virgin and not the oil you use for everyday cooking.  You want floral and grassy hints.I promise its worth it .I have used all kinds and learned that everyday olive oil makes the cake very greasy and overpowered by oil.

I have made olive oil cakes with many different spices and citrus. I couldn’t wait to use one of my new favorites Cardamom.

I have a few different olive oil cake recipes. All are different and have a different texture and flavor. This one fell into my lap when I was searching for another recipe altogether. Of course I switched a few things to make it my own . The original is  from City Spoonful by Rachel Harkman.

Check it out. In their version they do not use cornmeal or lemon juice. Harkman also uses a glaze and candied citrus slices. As you know I like simple and more savory then sweet. http://www.reciperachel.com

Sugar and eggs, dry ingredients separated. 

Cardamom. Store bought ground cardamom is expensive and loses its aroma if not used n a certain amount of time.  I used the whole pods. Place a handful into a hot pan for 30 second-one minute, moving around. This opens the aroma. Place into mortar and crush. On your workspace separate and discard the pods . The cardamom seeds get put into your spice/coffee grinder, pulse and unleash the floral scent.

Ingredients 

4 eggs room temperature 

1 cup all natural granulated 

3/4 cup Olive oil ( non extra virgin)

3/4 cup all purpuse flour

1/4 cup cormeal

1/2 teaspoon baking powder 

1/4 salt 

Lemon zest and juice from half

Ground cardamom start with 1/2 teaspoon if new to the spice

Directions 

Preheat oven 350

Grease a 9 ” cake pan 

Pour lemon juice into olive oil. Set aside.  Combine Flour, baking powder, salt, cardamom, lemon zest. Whisk, Set aside.

In a mixing bowl add eggs and sugar. Beat together unitl pale in color and fluffy.( if it seems thick don’t panic). Slowly pour olive oil/lemon juice into egg- sugar mixture, then beat together gently.( on lowest mixer speed).

Gently fold dry ingridents into the wet, mixing completely. Pour into pan. Bake for 30mins. Test with a toothpick, clean pick, good, batter on pick leave in longer. Let the cake cool in pan before removing.

ENJOY with fruit, whipped cream, yogurt or like me with a Good Cup of Coffee. 

Mexican Chocolate Icebox Cookies

Spicy, Chocolate, and Cookies all in one SIGN ME UP!!!!

I recently got this recipe from Master baker Maida Heatter’s Book of Great Chocolate Desserts.  The original cookie recipe is from Maida’s friend from Guatemala. The great thing about icebox cookies is that you can always prepare them and leave them in the freezer until needed.  Saving time while baking is one of the best things .

These deep chocolate, crispy cookies are a great addition in to your typical cookie tray. They literally spice up the party. The great thing about these Mexican cookies is the heat from the warm spices doesn’t hit until after you swallow. The taste buds kick in in overtime and you really get a nice sensation in your mouth, just enough spice to make you want more . By all means you can lower the amount of spice, but thats not fun.

Icebox Cookies simply mean, its a type of cookie where the dough is formed and chilled before being sliced and baked. 

theIngredients 
1 1/2 cup of all-purpose flour 

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt 

Generous pinch of finely ground black pepper 

Generous pinch of cayenne

3/4 teaspoon of cinnamon

1 1/2 ( 6ozs) sticks of butter (room tempearture)

1 1/2 teaspoon vanilla extract

1 large egg (room temparture)

1 cup granulated sugar
Directions 

Sift together flour, cocoa, salt,!pepper, cayenne,and cinnamon. Set aside.

In the lage bowl of the electric mixer cream the butter. Add the vanilla and sugar, mix throughly. Beat in the egg, then on low speed gradually add the sifted dry ingredients  scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing , if the dough starts to crawl up the beater, remove the bowl mixer and finish mixing by hand I prefer using a wooden spoon for this part.

Lightly flour work surface. Turn the dough out to space, lightly flour hands and with your hands, shape the dough into a cylinder about 10 incges long and about 2inches in diameter. Wrap the cylinder of dough in wax paper and place in the freezer until firm. It can also be kept frozen until you’re ready to bake. Before baking adjust two racks to divide the oven into thirds and preheat to 375 degrees.

Unwrap the dough and with a sharp knife cut into slcies 1/4 thick. place the slices about 2inches apart on ungreased baking pans. Bake 10-11 minutes, reversing the pans top to bottom and front to bake once during baking. The cookies are done when they feel almost firm to touch. let them cool for a few seconds on the pans, remove and transfer to racks to cool, store airtight. Makes 30-40 

Enjoy 

Cauliflower Bread 

Easy and Fun.

Cauliflower Rice can be store bought these days in every major super market.  But I still like to do it myself. Almond flour is just pulsed in a food processor until sandy, but can also be store bought. Coconut flour is a must and can be used for many other recipes.  You need it to soak up all the moisture of the Cauliflower.

Ingredients
 

3 cups Cauliflower rice 

3 TBSP almond flour 

1 TBSP coconut flour 

2 eggs  room temperature 

Salt andPepper 

Seeds of choice to top the bread


Directions

If you are ricing the  cauliflower  here’s what to do. Cut a large cauliflower in half, then chop that half into smaller pieces. Place into your food processor. Pulse a few times to get the show on the road. This could be up to 10 pulses. then set on process. Check the cauliflower, you are looking for the resemblance of rice. Next meausure out three cups of cauliflower rice. Place into a large bowl. Add almond flour, coconut flour, and seasoning, Mix. Place the two room temparture eggs* into the bowl and mix well. When all the ingridents are together, place into the refidgerator for at least 5mins*. Now turn the oven on 400°. Prepare a baking sheet with a piece of parchment paper that has been lightly sprayed or oiled. Set aside. After 5 mins take the bowl out of the refidgerator, Mix again . With your hands take a small handful of the mixture, form it into a ball, then flatten with hands. Add any kinds of seed now on top*. Place on the baking sheet , continue this process. Bake on middle rack  for 16-20 mins*. Remove from oven and let cool on tray . Top and serve . Unused bread store in an air tight container or wrap individually in plastic wrap.

* to get eggs room temparture quickly, place under hot water for 5min.

*the reason you are placing in the refidgerator is so that the coconut flour has time to absorb the moisture from the cauliflower.

* add chia, everything mix, poppy etc , or nothing. 

* ovens vary so check after 16mins, mine tends to need more time. I like the tops alittle brown also.

Lemon Meringue Pie 

So If you Ask or hint out that you love a certain dessert or pastry, there is a 100% chance I will make it for you. I love when people ask for one of my specialies ,but really really love when people ask for something I haven’t made or is gonna be a challenge. My friend Karen hinted about a month before her birthday she loved Lemon Meringue Pie ….so when the time was right thats what she got ! 

Its always an adrenaline rush when you haven’t done something before, right? I will say you may run into the risk of the pie not setting and once you place the Meringue top on and bake its hard to tell whats going on inside .(so pay attention to the directions and timing) Then there is the Meringue. The Meringue knows it’s the opening act for the rest of the pie , so it can be alittle finicky if not properly done .  So here it goes . This recipe is adapted from The American Test KItchen Baking Book,  my Bible . If you don’t own this book GET IT NOW I swear on this book. The great thing about this baking book, they do all these recipes until they get the right one perfected. Its totally up to you but I would make the pie crust but I understand that if you have a favorite store bought one …. use on. 

Three parts to this pie . Crust. Lemon Filling. Meringue.

Pie Dough For Prebaked Pie Shell

Ingredients 

 1 1/4 cup unbleached all purpose flour

1/2 teaspoon salt

1 tablespoon sugar

3 tablespoon vegetable shortening, chilled 

4 tablespoons cold unsalted butter, cut into 1/4 inch pieces

4-5  tablespoons ice water 

About a half cup of  Graham Cracker Crumbs

Place the flour, salt, and sugar in a food processor and blend until combined. Add the shortening and process until the mixture and texture resembles course sand, about 10 seconds. Place the butter pieces over the flour mixture, cut the butter and flour until the mixture is pale yellow and resembles coarse crumbs, small peas size butter. Usually about ten 1 second pulses. Place the mixture into a medium bowl.

Sprinkle 4 tablespoons of the ice water over the mixture. With a rubber Spatula, fold into the mix. Press down on the dough until it sticks together. Adding up to 1 tablespoon of ice water if dough is not coming together . Flatten into a disk about 4 inches. Wrap in Plastic, refrigerate at least 1 hour. But can be done 2 days before. 

Remove the dough from the refrigerator Sprinkle 2 tablespoons graham cracker crumbs on the work surface when rolling out the dough. Sprinkle more crumbs over dough. Continue this process until heavyily covered in graham cracker. (place the dough in between two peices of parchment paper to a 12 inch circle. transfer the dough to a 9 inch pie pan.) Working Clockwise ease the pie dough by lifting and pressing into the pan . Trim off some of the excess dough hanging over pan.Tuck the remainder under . Then you can flute, pinch or use fork tongs for the outer edges. Place in the pie dough in the refrigerator for about 40 minutes then place in the freezer for another 20 mimutes.

Adjust the oven rack to the lower middle postion and heat oven to 375 degrees. remove the dough lined pie pan. Press heavy duty foil inside the pie shell, you want to fold the foil under the edges. If you have baking weights use them or do what I do and use Rice to place over the foil. Bake for about 25 -30 minutes, dough should look dry and light in color. Remove the foil, continue baking until deep golden brown about another 10-12 minutes, tranfer and let cool completely. 

Lemon Fillling

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 1/2 cup cold water

6 large Egg yolks

1 tablespoon grated zest, 1/2 cup lemon juice ( 2-4 lemons)

2 tablespoons unsalted butter 

Meringue

1 tablespoon cornstarch 

1/3 cup water 

1/4 teaspoon cream of tartar

1/2 cup sugar

4 egg whites

1/2 teaspoon vanila extract 

For the filling . Mix the sugar, cornstarch, salt and water in a large saucepan.Bring the mixture to a simmer over medium heat. Whisking  occasionally at the beginning and more frequently as the mixture begins to thicken. When the mixture starts to simmer and turns translucent, start to whisk in the egg yolk, 2 at a time. Whisk the zest, then the lemon juice, and finally the butter. Bring the mixture to a good simmer , whisking constantly. Remove from the heat , place plastic wrap directly on the surface of the filling . This prevents a skin from forming and keeps it hot .

Meringue: Mix the cornstrach with the water in a small saucepan, bring to a simmer, whisking occasionally at the beginning and more as the mixture thickens. Remove from the heat when the mixtures start to simmer and turn translucent .

Heat the oven 325 degrees. Mix the cream of tartar and sugar togehter. Beat the egg whites and vanilla until frothy. Beat in the sugar mixture, 1 tablespoon at a time until the sugar is incorporated and the mixture forms soft peaks. Add the cornstarch mixture, one  tablespoon at a time. Continue to beat the meringue to stiff peaks. Remove the plastic from the lemon filling and return to very low heat during the last minute of beating the meringue. Pour the hot filling into the pie shell. Using a rubber spatula, distribute the meringue around the edge and then the center of the pie to keep it from sinking into the filling. Make sure the Meringue attaches to the crust. Create peaks all over the meringue. Bake the pie until the meringue is golden brown, about 20 minutes. Transfer to a wire rack and cool . 

I was totally nervous about the filling setting ….but later on Karen sent a reinsuring picture. 

I hope you get a chance to make this soon .Keep me posted ! Send Pics !

Pear-Quick-Bread

Yes! Another Pear recipe .I was fortunate enough to recieve delicious  pears from two local sources in Philadelphia , Chef George from Aldine and Mr. Wenk from 3 Springs Farm. If you live in Phildelphia, I know 3 springs has a stand at the Head house  Farmers Market. 
Back to the pear bread. I was invited over  to a friends house . The reason to check out many of his antiques he collected over the years. He said the dinner for the night would be take out pizza .I thought well what could I make that would be quick, easy to transport on bike, and something that we didnt need to eat that night.  Quick Breads are perfect for these types and many other casual meet ups with friends. They are easy to make, usually only have a few ingriedents, and can be made the night or a few days before. These breads actually are better a day or two later. 

So now comes the recipe. Easy enough when I was reserching for pear scones, another recipe for pears came up. Smittten Kitchen is of course my go to for inspiration and guidance, the pictures alone are worth checking out the site. I of course tweeked it to my liking and the rest is ….hopefuly being eaten for breakfast as I type !

So I changed up the original. Check out theirs see what appeals to you. 

The Recipe called for all All-Purpose flour , I subbed whole wheat flour for one of the three cups,this added a nice earthy aroma and taste. I decided to add Nutmeg, ground ginger, and Meyer lemon zest . The sugar I added one cup natural sugar and one cup granulated fine white sugar. Again I  was seeing what would happen , and to my surprise it didn’t make the bread too sweet. You have the choice of using butter or vegetable oil. Instead of walnuts I used pulsed almond meal. Vanilla and Almond extracts were divided up and both did wonders on the bread. Last change, The pan is also up to you. The Smitten Kitchen uses a tube pan and it looks beautiful try it when you are having quest over. I  decided to use a loaf pan . I recently was at Ikea and found a skinny loaf pan that I love , its 11 x 4  so I made one loaf plus two mini loafs using 4.5 x 4.5 throw aways , perfect ! The Ikea pan is wonderful I like the look and honsetly the shape is nicer to slice and serve, if you fool the eyes the brain follows . 

** one tube pan, two 9.5 loaf pans , one 11×4 loaf pan and two 4.5×4.5 throw away tins. But really have fun use whatever you like !!!! as you can read I did change many things around, but thats the fun! Sometimes I  dont have the Ingridents ready available at the time of baking. Remember HAVE FUN AND BE CREATIVE!

Ingridents 

2 cups all-purpose flour

1 cup whole wheat flour 

1/4 cup almond meal 

1 teaspoon baking soda 

1/4 teaspoon baking powder

1 teaspoon salt 

3/4 cups vegetable oil

3 eggs lightly beaten 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

1 cup granulated sugar

1 tablespoon cinnamom

1/4 teaspoon ground ginger 

half a nutmeg grated and zest from small meyer lemon.

Instructions

Preheat the oven to 350 Degrees. Lightly grease and flour the pans you are using.  (See Above)

In a large mixing bowl, combine the flours, almond meal,baking soda, baking powder, salt, cinnamon, nutmeg, and  ginger. Whisk these ingridents together . If you are using chopped nuts, take 1/4 cup of the flour mixture out add them to the nuts and coat .

Peel,core the pears grate them. 2cups total.set aside. In a medium bowl, combine oil, eggs, sugar,pears,zest  and vanilla, almond extracts.(if you are using chopped nuts add them ) Stir to mix everything well together. Scrape the pear mixture into the flour mixture and stir . You want all of the flour to disappear .

Scrape the batter into the prepared pans. Bake 60 minutes. Insert a toothpick if comes out clean its all good .If you used the half loaf pans cut the time in half .  Cool the Bread on a wire rack in the pan for 10mins. Turn out onto the rack and let cool completely. 

Roasted Pear-Raisin scones 

These  scones are amazingly tender.  I love the big chunks of delicious pears and plump raisins. I had some beautiful Pears from 3 springs farms, hence the pear and almond tart  on the blog earlier this week. Give yourself some time with these scones. The pears are roasted for 20 mins and then need to cool to room tempeture.A quick fix place the pears on a plate and put in the freezer. 

These are adapted from  my favorite blog ” The Smitten Kitchen “. I switched out the Chocolate chunks for the raisins. And the heavy cream for light cream.

Ingridents 

3 Medium pears i pound or 455 grams 

1 1/2 cups all -purpose flour. Lower protein flours like Gold Medal 

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted buter, cut into small cubes

1/4 cup light cream *

3/4 cup raisins

1 egg 

* the original recipe called for heavy cream I was out and only had light cream …. it worked but try with the heavy cream 1/4 cup.

Instructions

Heat the oven 375 degrees. Peel and core pears. Cut into 1 inch chunks. line a baking sheet with parchment paper. Roast the pears for about 20mins, they should feel dry to the touch and have little brown underneath. Remove from the baking sheet. Either let cool on the parchment on a rack, or place on a plate and in the freezer to cool quickly. Turn oven up to 400 degrees. 

Whisk flour, baking powder, sugar, and salt together in the bowl of your electric mixer. Add the cooled pears, and the cubes of butter, cream, and egg.  With the paddle attachment, mix the dough on low speed until just combined .add the raisins and mix about 5 more seconds.

Take the dough from the mixing bowl. Place on a floured surface and knead a few times. Place the dough into a round cake pan and pat out. Release the cirlce of dough onto your work space and cut into 8 wedges. Transfer the wedges to a baking sheet and brush with cream wash. 

Bake the scones about 30-35 minutes. you want them to be nice and golden. Tranfer them to cooling rack. Let them rest for 10 minutes.(believe me let them rest it firms them up)

Serve with Whipped sweet butter and your favorite perserves… or with nothing at all.

Let me know how yours turn out !

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