Bourbon-Caramel-Cayenne Truffles

I am not a big fan of using Cane Syrup but to make certain types of Chocolate Fudge and Truffles you need to use some sugar syrup to avoid crystallization. I usually make them plain but today I have added Cayenne Pepper and Red Chili flakes to the mix and the result is outstanding with a bite to it. To make them plain just omit the peppers. 

Bourbon-Caramel-Red Chili Truffles

RECIPE: Bourbon-Caramel Cayenne Truffles

Ingredients

3 TBSP Brown Sugar
2 TBSP Evaporated Milk, whole milk
1 TBSP Cane Syrup
pinch of salt
1 TBSP Bourbon
1/2 tsp Vanilla Extract
3 1/2 Oz Bittersweet Chocolate chips
1 3/4 Oz Milk Chocolate, finely chopped
1/4 tsp Cayenne Pepper
1/4 tsp Red Pepper Flakes
2 TBSP unsweetened Cocoa

Method

1. Combine 3 TBSP brown sugar, 2 TBSP milk, 1 TBSP cane syrup and a pinch of salt in a sauce pan over medium high heat. Bring to a boil, heat till the sugar dissolves. Remove from heat.
2. Add in 1 TBSP bourbon, 1/2 tsp vanilla extract, both the chocolates, 1/4 tsp cayenne pepper and 1/4 tsp red chili flakes. Let stand for a minute and stir to combine till smooth. 
3. Pour into a shallow dish, cover and chill for 4 hours. 
4. Heat a metal TBSP in hot water, pat dry with a paper towel and scoop out the chocolate mixture. Dip in cocoa and using both hands roll into balls. Cover and refrigerate until ready to serve. 

Ingredients

Combine 3 TBSP brown sugar, 2 TBSP milk, 1 TBSP cane syrup and a pinch of salt in a sauce pan over medium high heat. Bring to a boil, heat till the sugar dissolves. Remove from heat

Add in 1 TBSP bourbon, 1/2 tsp vanilla extract, both the chocolates, 1/4 tsp cayenne pepper and 1/4 tsp red chili flakes. Let stand for a minute and stir to combine till smooth

Scoop it out into a shallow dish and chill for 4 hours

Scoop out the chilled mixture with a spoon and cover them with cocoa powder and roll.

Hope you enjoy them with your family and friends.

4 Ingredient Brownies

Is there anyone on the planet who does not like Brownies especially with a glass of cold milk. These are the moistest, chewiest and fudgiest brownies ever. Had to try a few different times to get these perfect for you. You have to try these best-est ever cakey on the outside and fudgy on the inside recipe and judge for yourselves if this can be crowned the KING of Brownie recipes.

Nutella being the star ingredient, stock up on it because I guarantee you'll be making it often. I use cupcake liners and recently bought the silicone ones from Crate and Barrel (click here to buy) and they work like a charm. They are great since you can use them stand alone on a baking sheet and won't need any muffin tins.

This is such an easy (here it is again, I was trying to avoid using the word) recipe that your kids will love making it under your supervision.

4 Ingredient Brownies

RECIPE: 4 Ingredient Brownies

INGREDIENTS

1 Cup Nutella

2 large Eggs

2/3 Cup All Purpose White Flour

1 tsp Vanilla Extract

2 tbsp Walnuts, chopped and totally optional (we like them plain)

Method

1. Preheat oven to 350 degrees.

2. Line the cupcake tray with cupcake liners.

3. In a mixing bowl, add the Nutella and egg.  Mix it well.

4. Next add the flour and vanilla extract.  Mix until all the flour is incorporated.

5. If adding nuts, chop the walnuts and add to the batter.  Mix it well.

6. Spoon the batter into the cupcake liners.

7. Place in the oven and bake for 15-20 minutes, I baked mine for 20 minutes exactly.

8. Allow this to cool completely before serving, the center is so gooey... YUMMY!

Hope you enjoy them with your family and friends. Don't forget to leave a comment below. Until next time...

Marbled Choco-Coffee-Banana Loaf

The name is quite a mouthful. I love marbled Chocolate cake as well as Banana bread so here I have decided to marry the two with a dash of instant coffee granules (as an afterthought) to the mix and it turned out amazing.

RECIPE: Marbled Choco-Coffee-Banana Loaf

Ingredients

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup butter, softened

1 1/2 cups mashed ripe banana (about 3 bananas)

2 Eggs

1/3 cup plain low-fat yogurt

1/2 cup semisweet chocolate chips

1 Tbsp Instant Coffee Granules

Cooking spray

Method

1. Preheat oven to 350° and grease your loaf pan with some oil.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
5. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. 
6. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. 
7. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Step-by-step-process,

Preheat oven to 350° and grease your loaf pan with some oil or butter.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, 2 eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Banana, eggs, yogurt

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.

Add 1 cup batter to chocolate, stirring until well combined. Add a Tbsp of the instant coffee granules (this was a last minute addition).

Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. 

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.