| Fudgy Brownies |
[28 Dec 2009|10:52pm] |
| [ |
mood |
| |
 content |
] |
I found this recipe in one of my cookbooks, but I think that the brownies could be better, so I changed some of the ingredients.
Ingredients:
-5oz margarine/butter
-9oz caster sugar
-1 tsp vanilla essence/extract
-3 eggs
-*2/3/4/5/6 oz plain flour
-1 tsp baking powder
-3oz coca
-walnuts, nuts, chocolate buttons(optional)
*The more flour you add to the mixture, the more cakier(no such word as cakier, but you get the point) the brownies would be, and the less flour you add, the more fudgier it would be. If you want your brownies to be cakier, use 5 oz of plain flour and mix the margarine/butter with the sugar and vanilla essence directly instead of melting it. If you want your brownies to be fudgy, use 2/3/4 oz of plain four, I prefer using 2 oz of four. Ever eaten Mrs. Field's super fudgy brownies? If you used 2 oz, your brownies would turn out just the same as those super fudgy brownies. But, fell free to explore what suites you most!
Steps:
1.Grease your tin with oil and sprinkle it with a but of flour, this reduces the amount of oil on the sides of your brownies while your brownies don't stick to your tin.
2.Melt the margarine in a microwave and mix it with the caster sugar and vanilla essence. Tip: add the sugar immediately after your butter has melted. The sugar would dissolve more quickly and won't sink to the bottom of your mixture, resulting a layer of sugar formed at the bottom of your brownies after you've baked
them.
3.Break the eggs into a small bowl and beat them, add them to the mixture little by little.
4.Sift the flour and coca into the mixture, then add the baking powder. Stir everything together so that it is mixed well.
5.Add your nuts/chocolate buttons etc. (optional)
6.Pour the mixture into your tin and put it in the oven. Bake it for 30-35 minutes.
Tip: If you see any bubbles floating on the surface, poke it with a toothpick.
7.When the brownies are ready when they have risen and formed a crust on top, the middle should still be soft. Take the brownies out and let it cool in the tin for 5 to 10 minutes. DO NOT CUT THE BROWNIES IMMEDIATELY AFTER TAKING IT OUT, THE CRUST WILL CRACK!
P.S. by cooling them, the crust on top would harden.
8.Cut the brownies in squares/rectangles/whatever and leave them on a wire rack to cool.
9.Now, you're finished!
(I ate a corner out of the brownie, hehe)
Good Luck!
|
|
| Monday picture post |
[28 Dec 2009|03:55pm] |
Since it's the last Monday of 2009 I thought there ought to be a Monday picture. So, particularly for all the new members who may not have seen Andrew in anything other than Alice or Primeval, here's a random selection of screencaps from a few of his films (ie. whatever I happen to have on dvd and can easily get screencaps for!)
Happy New Year all Andrew fans. Let's hope 2010 brings us many more films and tv appearances for Andrew.
( lots of screencaps behind the cut )
|
|
|
[28 Dec 2009|02:51pm] |
http://www.janenorman.co.uk/pws/Home.ice
if someone can get me that red coat from jane Norman I would love love love you.
I need it in a size 10, and it's £67 in the sale. I'll pay £80 to cover postage to me and a little extra :)
hopefully the link works!!
|
|
| Indoor Smoker |
[27 Dec 2009|07:47pm] |
My husband and I got a Cameron indoor smoker for Christmas and we tried it out tonight with some italian sausages and hickory. I have a glass top stove, so my BIL got us a large professional cast iron hot plate to use it on. I did not have an oven thermometer to check for the initial temperature, so we just started it on a 3 setting, which the hot plate manual called medium. I ended up having to put it on 4 because it wasn't getting hot enough.
The sausages came out tasting great, but I did have to throw them in the microwave to cook them through. Has anyone else here had experience using an indoor smoker with a hot plate? If so, what kind of settings did you have to use to get the meat thoroughly cooked? The smoker manual said it should only take 25 minutes to cook through, but it took much longer than that. I'm just curious what others' experiences have been.
Thanks in advanced and if this isn't appropriate content for this community please let me know and I'll take it down.
|
|
| Low Sodium Recipe my latest invention |
[27 Dec 2009|08:30pm] |
Thought I'd share tonight's latest invention:
Low Sodium Sun Dried Tomato Cream Sauce with Chicken and Penne Pasta
if following directions, the ENTIRE recipes contains less than 1000 mg of sodium, it serves 4-6 adults HUGE servings (about 2 cups each). Per serving, you are probably looking at about 500 mg. of sodium or less per serving…which is great for sodium restricted diets!
1 box Active Lifestyle Multi-Grain Penne Rigate pasta
1 lb. of sliced then diced chicken from butcher shop (not soaked in brine- this means only naturally occuring sodium!)
Puree for Sauce:
1 jar sun dried tomatoes soaked in oil
¼ large onion
3 cloves garlic (or more if you like!)
Sauce ingredients:
1 cup chicken broth made from Wyler’s No Sodium broth mix. I add a little extra powder to make it stronger.
1/2 cup Chardonnay (or white wine of your choice)
1 pint heavy cream
1 cup freshly grated Kraft Parmesan cheese (about 800 mg. of sodium for 1 cup)
3-4 oz. fat-free cream cheese (150-200 mg.)
Puree ¼ onion, 3 cloves of garlic, and the oil soaked sun dried tomatoes in a food processor. Set aside.
In a large (13”) skillet cook 1 lb. of sliced chicken in remaining sun dried tomato oil , ½ cup Chardonnay and ½ cup of chicken broth in low heat. Allow the juices from the chicken to flow! Once chicken is cooked thoroughly, remove from “broth mixture” and place in a bowl/plate retaining any juices.
Start your pasta water and cook pasta while creating the sauce.
Add ½ pint heavy cream and the puree mixture of onion, garlic and sun dried tomatoes. Simmer for a few. Add 1 cup of Parmesan and melt the cheese. Simmer a bit more. As the cheese melts, add the other ½ cup of chicken broth. The sauce should be creamy. Add 4 oz. of fat-free cream cheese and melt. Then slowly add in the remaining heavy cream. Let simmer until it thickens again.
Take sliced chicken and dice into ¼” or smaller pieces. Add juices and diced chicken to the sauce. At this point, your pasta should be done cooking its 10-12 minutes. Drain. Stir in pasta sauce/chicken into the penne. Serve.
Optional: You may top with more fresh Parmesan, basil, or chives for a little more flavor. Also, if you want a little burn to your sauce, red pepper flakes are also delicious to add!
|
|
| Hi there! ;-) |
[28 Dec 2009|03:44pm] |
| [ |
music |
| |
Torchwood Soundtracks and JB |
] |
Hello together!
Just a short "Hello" to this fantastic community! Obviously, I'm a JB-fan :-D.
I'm from Germany and will be 40 in a fortnight ...
I wish you all a very happy and good New Year with lots of JB-goodies! ;-)
Cheers,
Ravenja1170
|
|
| Coyoty makes "old-fashioned" meatloaf. |
[27 Dec 2009|11:43pm] |
| [ |
mood |
| |
 happy |
] |
My ingredients:
I think the recipe came from an old Parade newspaper insert. It's for two people, but the smallest package of hamburger I could find was a pound, so I doubled it and divided it into four loaves for tonight the next three nights. It turned out very good, allowing for my substitutions. [My comments in brackets.]
Old-Fashioned Meatloaf For Two
This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian. [I think the Asian kind would make it better.]
8 ounces ground chuck
2 tablespoons grated onion [I was out, so I used onion powder.]
2 tablespoons chopped parsley
3 tablespoons chili sauce [I used the steak sauce pictured above.]
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1. Preheat the oven to 350° F. Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt and pepper in a bowl. Toss together lightly.
2. Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf. Bake for 30 minutes, or until cooked through. Do not overbake.
|
|
| Banana Split Dessert failure |
[28 Dec 2009|12:21am] |
| [ |
mood |
| |
 confused |
] |
Every year for the holidays I make Banana Split Dessert. My cousin brought it to a reunion once and it was such a hit I started making it.
Except, I can't get it right for the life of me. This is the recipe I use http://www.recipezaar.com/Banana-Split-Dessert-48696
( Recipe text behind cut )
I've tried it with whole eggs and just with egg whites, I've tried layering it different ways. No matter what I do there is always a runny-ness. I'm not sure what it is but there is a liquid that ends up in the bottom of the pan. Even after it refrigerates for hours. It's a clear liquid and as far as I can tell it's not pineapple juice (no pineapple smell). I always drain the crap out of the pineapple. Usually opening the can some and turning it upside down in the sink to drain when I first start so it drains while I do the rest of the steps.
This Christmas I used just egg whites and where it says to let it set in the fridge for 30 minutes I let it sit for at least an hour. I put the pineapple on the bottom though, not on top of the mixture. I don't know if that has any effect on it, I've tried it both ways.
What am I doing wrong? I beat the eggs for 4 minutes on high like it says and the full mixture for 5 minutes on high. I really, really want to get this recipe right because it's OMG delicious and I'm tired of it being a watery mess!
|
|
| new york style cheesecake? |
[28 Dec 2009|09:30am] |
I'm looking for an awesome new york cheesecake recipe! Does anyone happen to have one???
It's my brother's birthday and he loves cheesecake, so i wanted to make him a special one :)
Thanks!
|
|
| Kurt Geiger |
[28 Dec 2009|01:52pm] |
Does anyone know where online sells Carvela by Kurt Geiger footwear? I found the most amzing pair of boots in Fenwick today but they didn't have my size, and they're not on the KG or Debenhams website either.
Thanks.
|
|
| DT is thinking of settling down? |
[28 Dec 2009|09:00am] |
| [ |
mood |
| |
 sick |
] |
I can't say that I am surprised by this revelation, if it's true. I wonder if he'll pop the question to Georgia in the coming year? Wow. How very domestic of him now that he's no longer the Doctor. :)
Wife and kids oh my! :)
|
|
| New!! and a repost |
[28 Dec 2009|01:52pm] |
|
I do like trades but i will only trade for the following things at the moment as i need money more than more clothes! - 16mm flesh tunnels
- day dresses i can wear to school - tea dresses, topshop, new look etc size 12
- mustard cardigan size 10/12
- flat boots size 4
- mac in beige or tan size 12
|
|
| new |
[28 Dec 2009|01:07pm] |
I got a mannequin for christmas :D so yay! new pictures and new items
these items do not include postage or fees, postage is standard £1.50 2nd class
items will be sent out the very next day so you don't have to wait weeks for an item! yay!
i love trades and haggle me on price for sure
( clothes clothes clothes )
|
|
| Tate & Tennant - Jonathan Ross 26/12 |
[28 Dec 2009|12:15pm] |
| [ |
mood |
| |
 giggly |
] |
I'm sure we've all heard it, on some download or another by now because of those wonderful peeps out there who've shared it *squeak*. I'm still lovin' it after listening to it live on the 26th ;) Still available on iplayer (if you're in the UK, I think that's how it works which is just meh!) which I keep listening to over and over ...
|
|
| Tate & Tennant - Nan's Christmas |
[28 Dec 2009|12:07pm] |
| [ |
mood |
| |
giggly |
] |
Old news I know - but this can't not be posted here ;) - excuse me while I go puddle somewhere ... again! *giggles*
|
|
| All new! YAY! :D |
[28 Dec 2009|11:53am] |
Hello!
I am selling a ton of fab new things!
Lots of clothes, shoes, accessories and books including Lip Service, Sourpuss, Deathrock, Living Dead souls, sequins Animal print, see through in sizes 8 - 14. Lots BN/BNWT as I am a compulsive buyer :)
-Prices don't include postage - it won't be much though :)
-Please check out my repost gallery, and make offers I will do deals on more than one item, and may trade but only for my wants at the minute as I need space! :)
( wants )
On to the goodies - any questions, please ask - theres loads, so ENJOY! :D
( click )
|
|
| navigation |
| [ |
viewing |
| |
most recent entries |
] |
| [ |
go |
| |
earlier |
] |
|
|
|
|
![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small}
jumpin_star's Friends Page
