Dark Chocolate Fudge with Walnuts

Much awaited and much requested recipe by my friends here in Austin after they got a taste of it over Halloween. Now the secret will be out because it is so easy to make. A neighborhood friend had made some for me years ago and she was kind enough to share the recipe. I have somewhat adjusted it to my taste over the years. 

RECIPE: Dark chocolate Fudge with Walnuts

Ingredients

16-18oz Semi sweet chocolate chips
2oz unsweetened chocolate, chopped fine
1/2 tsp baking soda
1/8th tsp salt
1 can (14oz) Sweetened condensed milk
1 TBSP Vanilla extract
1 Cup Walnuts, coarsely crushed 

Method

1. Line an 8"x 8" square pan with parchment paper. Fold if you need to, it will be easier to pull the fudge out of the pan once set. it will easily peel off before cutting into squares.
2. Make a double boiler with a pan on water and fit a bowl over it. Make sure the top bowl does not touch the water.
3. Toss the chocolates, baking soda, salt, condensed milk and vanilla.
4. Stir until its melted and remove from heat. Mix to make sure its not lumpy and has a smooth texture.
5. Stir in walnuts. 
6. Pour into prepared pan and even the top with spatula. Refrigerate for 2-3 hours until set. When ready to use, pull it out, peel off the parchment paper  and cut into 1" squares.

Hope you enjoy it and don't forget to leave a comment.

Thanks.

Pound Cake Brownie

The kids wanted a repeat of the Nutella brownies and I was in the mood for an utterly butterly delicious Pound Cake. So my compromise a Pound Cake Brownie adapted from a recipe by Kevin Chai.

Pound Cake Brownie

RECIPE: Pound Cake Brownie

Ingredients

Brownie:
5 Oz Dark Chocolate (use the baking kind)
1/4 Cup Butter, unsalted
1/4 Cup Brown Sugar
1 Egg
1/4 Cup All Purpose Flour

Pound Cake:
1/2 Cup Butter, unsalted
1/2 Cup Sugar
2 Eggs
1 Cup All Purpose Flour
1/4 tsp baking powder
3 TBSP fresh Milk

Method:

1. Preheat the oven to 350 degrees.
2. Spray or grease a loaf pan with oil.
3. To make Brownies: Melt chocolate and butter in a double boiler over low heat. Remove and let it cool a little. Stir in brown sugar until blended. Add the egg and mix well. Fold in the flour until well combined. Pour the mixture into the pan and bake for 15 minutes and while that is cooking...
4. To make Pound Cake: beat the butter and sugar until creamy, light and fluffy. Add eggs one at a time until well blended. Fold in the flour and baking powder alternating with a TBSP of milk starting with flour and ending with milk.
5. By now the Brownie should be done so pour the pound cake batter over it and put it back in the oven for 35 minutes. Check with a toothpick to make sure its cooked all the way.
6. Let it cool and then flip it out on a platter.

Dark Chocolate

Double Boiler setup

Melting Butter and Dark Chocolate over a double boiler

Fully melted

Let it cool a little and add brown sugar. Mix it well.

Add one egg and incorporate it well

Add 1/4 cup flour and mix till no white streaks are left

Pour into the loaf pan and bake for 15 minutes

For the Pound Cake, beat together butter and sugar till light and fluffy

Add 1 egg at a time and beat it well.

Add the 2nd egg and beat it well

Add 1/4 tsp baking powder and mix well

Now add 1 cup flour in 3 segments alternating with milk. You start with flour, then 1 TBSP milk, then flour, milk, flour and end with last TBSP of milk

Pour the batter over the prepared brownie and bake for 35 minutes till a toothpick inserted in the center comes out clean

Time to enjoy with a cup of coffee :)

Hope you enjoyed the recipe and make it for your friends and family. Until next time hope you and yours have a great day.

Sweet Corn Chicken Soup

My little people have had the cough and sniffles this week and this magic potion of a soup is the best cure for it. Its soothing and satisfying so works like magic to instantly make you feel better.

Nothing beats a good hearty soup in Fall weather plus its a great way to get rid of all the little left overs from previous cooking. I had some broth and boiled chicken left over from another recipe. I also had a couple carrots, peas, green onions left over. They were not enough to make something on their own but a perfect addition to this soup. 

Sweet corn Chicken Soup

RECIPE: Sweet Corn Chicken Soup

Ingredients

4-5 Cups Chicken Broth
1 Cup Shredded Chicken, cooked
1 (15oz) Can Cream-Style Sweet Corn
1/2 Cup Carrots, diced
1/2 Cup Onions, diced
5-6 Garlic cloves, finely chopped
1 Cup Fresh green peas
2 TBSP Soy Sauce
2 tsp Corn Starch (mixed in a little water)
1 egg, beaten
a small sieve to strain the egg
Salt and Pepper to taste
Green onions for garnish

Method

1. Heat the chicken broth in a stock pot and add the onions, carrots, garlic and peas to it. Cover and let it simmer so the veggies are a little soft and cooked.
2. Now add the corn, shredded chicken, Soy sauce, salt and pepper. Add the corn starch mixed in a little water and let the soup thicken a little. Make sure you keep stirring it to avoid a lumpy soup.
3. Beat the egg in a small bowl and pour it in the small sieve over the soup and let it trickle into the soup. This is the best way to get the soft strings of egg in the soup. Keep stirring it the whole time so the egg does not solidify in one spot.
4. Garnish with some sliced green onion and serve. I like to serve this with some simple sandwiches or some fried rice.

Ingredients

Chopped garlic, onions, carrots and fresh peas

Add them to the soup and let simmer till they cook and soften a little

Add the corn, shredded chicken, soy sauce and corn starch.

Add the beaten egg through a sieve or strainer to the soup

Hope you enjoy this with your loved ones this Fall.

Brazilian Orange Flan

This recipe is by Maria-Brazil and I have been making it for years with some minor alterations. It is a perfect consistency and isn't too sweet and as I love anything that has oranges in it, this was absolute perfection.

Brazilian Orange Flan

RECIPE: Brazilian Orange Flan

Ingredients

1 (14 fluid ounce) cans sweetened condensed milk

14 fluid ounces freshly squeezed orange juice, I like fresh tangerines juice for its intense flavor

4 eggs

1 teaspoon orange zest

1 cup sugar ( for the caramel)

8-9" Round Cake Pan for baking

Method

1. Place the sugar in an 8-9 inch round cake pan.Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
2. Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.
3. Pour this mixture into the cake pan and place it in the center of the roasting pan with water. Bake it for about one hour (it will depend on your oven). It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
4. Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the flan should slide out easily).If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

Place the sugar in an 8-9 inch round cake pan.Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.

Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.

Pour this mixture into the cake pan and place it in the center of the roasting pan with water. Bake it for about one hour (it will depend on your oven). It will turn golden brown on top and start separating from the sides of the mold.

Set it in the water bath and bake for about an hour

Baked and out of the oven

Let it cool down to room temperature and then chill for 4-6 hours

Hope you enjoy this with your family and friends. Don't forget to add yourself to the email list so you can receive all the posts via email.