Uit de keuken van Levine: Brownies met honing en noten / Honey-Nut Brownies

http://uitdekeukenvanarden.blogspot.be/2007/05/brownies-met-honing-en-noten-honey-nut.html

... Honey-nut Brownies is adapted from "Baking from my home to yours' by Dorie Greenspan, one of my favorite baking books.This is my entry for the blogging event 'Brownie Babe of The Month round 2' hosted by Once Upon A Tart. These brownies contain enough chocolate to qualify as brownies, the standout flavor is honey. Honey is also the ingredient behind their alluring texture: moist, soft and supple.1 stick (8 tablespoons) unsalted butter, in pieces4 ounces bittersweet chocolate, coarsely chopped4 large eggs½ teaspoon salt1 cup honey2/3 cup sugar1 teaspoon pure vanilla extract1 cup all-purpose flour1 cup coarsely chopped pecans or walnutsconfectioners' sugar or cocoa powder for dusting Preheat the oven to 325 degrees F. Line a 9-inch squire bakingpan with parchment paper or foil, butter and place the pan on a baking sheet.Put butter and chocolate in a heatproof bowl over a saucepan of simmering water. Heat, stirring occaionally, just until the ingredients are melted. Don't overheat. Remove the bowl from the heat. Or melt de butter and chocolate in a mircowave.Beat the eggs and salt (in a stand mixer with the paddle attachment or with a hand mixer) on medium-high speed until light and foamy. Add the honey, sugar and vanilla and beat for 2 minutes, or until well blended and smooth. Reduce the mixer speed to low and pour in the chocolate-butter mixture, mixing only until incorporated. Still on low speed, add the flour and mix just until is disappears into the batter. Using a large rubber spatula, fold in the nuts. Scrape the batter into the pan.Bake for 45 - 50 minutes, or until the brownies have risen, are beautifully brown and a thin knife inserted into the center comes out clean. Transer the pan to a rack and cool for about 5 minutes.Turn out onto a rack, peel away the parchment paper or foil and invert onto another rack. Cool to room temperature right side up.Just before serving, dust the top with either cocoa powder or confectioners' sugar or a little of both. Cut the brownies into 16 squares. Well wrapped they stay fresh for 2 - 3 days. They also freeze well.Enjoy! Geplaatst door Levine op 23:28 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins, Recipes in English ...

Uit de keuken van Levine: Kaneelbroodjes / Cinnamon rolls

http://uitdekeukenvanarden.blogspot.be/2008/01/kaneelbroodjes-cinnamon-rolls.html

... n het midden van de oven in 15 - 20 minuten gaar en bruin. Laat op een rooster afkoelen. Eet smakelijk!*************** This is my entry for Bread Baking Day#6, hosted by Eva of Sweet Sins. The theme of this 6th edition of bread baking day is "Shaped breads". Check out what Bread Baking Day event is all about, created by Zorra from 1 x umrühren bitte.Cinnamon rolls Print recipe These rolls are best the day they are made, but, wrapped in plastic, they will hold overnight. They can also be frozen.Dough: 400 g all-purpose or bread flour 5 g dry yeast 180 g (3/4 cup) milk, lukewarm 1 large egg 50 g (1/4 cup) sugar 55 g (1/4 cup) soft unsalted butter 7 g (1 tsp) salt Filling: 25 g (2 tbsp) butter, melted 100 g (1/2 cup) sugar 30 g (1/3 cup) walnuts, chopped 1 ½ tsp cinnamon sugar, for sprinkling In the bowl of a stand mixer combine half of the flour, yeast, sugar and butter. Add the milk and egg. Beat with the paddle on low speed (# 2). Beat on high speed (# 4 – 6) for 3 minutes. Add the salt and the rest of the flour. Use the dough hook and mix the dough on low speed (# 2) until it is supple and smooth, 15 minutes. It will clean the sides of the bowl, but will stick to the bottom. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise until double in size (about 1 ½ hours). Grease baking sheet, set aside. Make the filling: in a small bowl, combine the sugar, the chopped walnuts and cinnamon. Turn dough out onto a lightly greased surface. Punch down dough. Cover and let rest for 10 minutes. Roll dough into a 50 x 25 cm/20 x 10 inch rectangle. Brush with the 2 tablespoons melted butter. Sprinkle the filling evenly over the dough. Starting from a long side, roll dough into a spiral (jelly roll fashion). Pinch the seam and cut evenly into eight equal slices. Snip each slice two times, making sure that each snip goes only about three-fourths of the way through a slice. Place slices 2 inches apart on the baking sheet; spread each slice slightly to form a fan shape. Cover; let rise until almost double in size (45 – 60 minutes). Preheat over to 180 ºC/350 ºF. Brush rolls with water and sprinkle with additional sugar. Bake rolls in the preheated oven for 15 – 20 minutes. Let cool on a wire rack. Adapted from: "Holiday Desserts & Breads 2005", a special interest publication from Better Homes and Gardens. Enjoy! Geplaatst door Levine op 14:40 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Broodjes, Recipes in English ...