Double Chocolate Brownies - The ultimate chocolate brownie recipe..

We have been celebrating quite a few birthdays since July, starting with my hubby Anup's to my Dad's and mine which was just 2 days ago. I love baking and most esp. for my loved ones. Incidentally for those of you who do not know me, I entered the kitchen through baking. Started with crash and burns and messing up my mum's cake tins :D I was known as the Dessert Queen for a long time as my explorations were limited to desserts. There were these almost two whole years I never touched a cake mixer or had anything to do with desserts. I kind of abandoned making them (used to still eat them though ;) ). Well that's a long story that needs another blog post.

These were special brownies and I sent them over to Izzy's CLO at school as she loved my Anniversary Love Cake surprise pics that is on my blog. She loved these brownies. In fact her message read, "It is really yummy, thanks a lot... U r a gr8 cook...Thanks once again". Rhea you are most welcome. I love baking for friends and loved ones so will do it again :) just be ready to try them out and share your feedback :)

So dear readers, if you follow these recipe details to the 'T', you will not go wrong. I know as I have experimented with variations of chocolate, butter and eggs. This post is dedicated to my dear friend 'Vidhya Venkatachalam' who has been asking me to post these brownies for a while now. I used to make these brownies quite often when I stayed with Mom in Dubai through school years and thereon. It was really a sweet surprise to hear from you. Miss you lots g-friend!

It will be sometime before I can bring you more of my recipe creations as I am going on a short break soon. Until then, I have a request. Please do visit G'Gina's Kitchenette Indiblogger Awards 2013 nomination page and click on 'Comment'. You comments are not only counted as a valuable vote but also will determine the nature/authenticity of my food blog by the jury in deciding if I win! Please visit today if you can. It takes only a minute and only requires that you log into your Facebook page. Thanks heaps in advance and hope you all enjoy a wonderful Eid that is soon to arrive. Eid Mubarak!

You need:

• 1/2 cup flour
• 1/2 tsp baking powder
• 2 eggs
• 1/4 cup milk
• 1 tsp vanilla
• 2 tbsp of unsweetened cocoa powder
• 4 squares (1" per sqaure) of unsweetened baking chocolate
• 1/4 cup butter, softened at room temperature
• 1 cup sugar
• Pinch of salt (not required if you are using salted butter)
• 1/4 cup of chopped walnuts

The Make:

Preparation Time: 10 minutes | Cooking Time: 25 minutes | Serves 4

1. Preheat the oven to 210°C.

2. Melt the butter and the chocolate either in a double boiler on the stove top, whisking intermittently or in the microwave at the 30 minutes increments and stir at each increment up to a minute. Give it one last whisk and set aside.

3. Mix the dry ingredients. Place the flour, sugar, baking powder and salt in a mixing bowl. Using a whisk, toss the ingredients well until they are fully incorporated.

4. Add in all the the wet ingredients except the milk and eggs and mix well. Next add in separately whisked eggs and give it one more swirl.

5. Next pour in the chocolate and butter mixture, milk and eggs and stir the mixture together with a ladle until the batter mix is perfectly smooth and lump free.

6. Line the cake tin with parchment paper or butter paper to avoid the brownies from sticking and for a finer finish.

7. Pour the batter into the baking pan. Give the tin a tap on the kitchen top to ensure that the batter is even across the tin. Smoothen the top with the back of a ladle if required.

8. Turn the prepared cake tin to the preheated oven and turn down the temperature to 180°C.

9. Bake the batter for about 20-25 minutes. Test with a skewer or toothpick and ensure it comes clean when inserted into the center of the cake tin.

10. Allow it too cool to room temperature before cutting in. Try to cut the brownies in even squares each.

I still have not purchased my new cake tins and made this one which was given to me by Anup's cousin's wife Anu Abraham. Thanks a lot sis :) The cake tin is round and I could not cut all the pieces to even squares each owing to the shape.

Hope you all enjoy this recipe. It's simple to make and you can have it ready in under 30 minutes.

Bon Appetit! Eid Mubarak once again to all my dear readers!

Please do visit G'Gina's Kitchenette Indiblogger Awards 2013 nomination page and click on 'Comment'. Thanks whole heaps in advance!

Roulade with Toasted Almonds and Strawberries - G'Gina's Kitchenette celebrates its First Blogiversary

Happy Blogiversary to G'Gina's Kitchenette and me:) I want to thank my friends and family who convinced me to do something about the acquired talent I gained over the years besides feeding them with my creations! Special thanks to my Mom and Hubby Anup whose recipes feature here now and then. Special thanks also goes out to my readers whose comments, likes, suggestions and more keeps me going!

G'Gina's Kitchenette's facebook page has also inspired many new readers. I have recently started G'Gina's Kitchenette's twitter page as well for those who prefer tweets than facebook.

Roulade is something I always wanted to try and wish I did when there were fresh strawberries. I had to go for the frozen variety which wasn't the best option and what I had to choose since this is Mango season:)

The roulade can also be topped with several berries including but not limited to cranberries, raspberries. pitted cherries and blueberries. Roulades can be made both sweet and savoury but since this is a Blogiversary celebration, I decided to go the sweet way!

You need:

• 2 large egg whites
• 110 ml cream-lightly whipped
• 110g caster sugar
• 55 g flaked almonds (you can also try this with Blanched Walnut flakes or flaked Macademian nuts)

For the garnish:

• Strawberries or different berries (cranberries, cherries, raspberries, blackcurrant,etc)
• Fresh Basil/Mint leaves to garnish

The Make:
Serves 3-4 adults| Preparation Time: 10 minutes | Cooking Time: 20 minutes

1. Line a medium cake tray (6 x 3 inches) with butter paper or parchment paper ensuring that both the base and the sides are covered.

2. This is the only critical part in the recipe.Next add the egg whites into a large glass or mixing bowl and whisky on medium-high until the mixture forms stiff peaks. You can use an electric hand whisk or a standing food mixer for this process. When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition. The first time you make this if you are using an electric hand whisk, you may need some help here to add in the sugar.

3. To test if the correct consistency is achieved, i.e the mixture should be glossy and stiff, turn the mixing bowl upside down - if the mixture does not come out of the bowl you can proceed to the next step. If it falls, you need to restart the process.

4. Once the consistency is achieved, spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds.

5. Heat the oven to 180°C and bake for 20 minutes or less (until light brown on surface).

6. Let the mixture cool in the tin.



Assembling the Roulade:

7. Invert the cooled baked mixture, facing down the side with the flaked almonds on a large sheet of butter paper/ parchment paper dusted with castor/icing sugar.

8. Touch and feel to ensure that the meringue is completely cooled and then spread lavishly with freshly whipped cream.

9. Randomly top with the chopped strawberries (or other berries chopped) and roll up quickly. You can use the edges of the butter paper to help you roll the roulade.

10. You can top the roulade with whipped cream or pipe the cream and top with some assorted berries or strawberries in halves. Place the mint/basil leaves creatively.

11. Carefully lift the roulade off the butter paper and serve on the serving plate of your choice. You can dust some castor/icing sugar on top.

Tips from errors: 

1. Use a flat bake tray not a cake tray. I used the latter and the spread was not in the best shape.
2. Use as much of fresh fruit as you can. The options mentioned in the ingredients section above is the best to choose from.
3. I did not have Walnuts or Macademian nuts and this recipe would go well with them. You can use a combination of these nuts as well.
4. Took the pictures in unnatural light as I had made this in the evening.

Bon Appetit!

Banana Bread Pudding

Bread Pudding is well known in the English cuisine. Not so much "Banana" Bread Pudding but the concept is pretty much English! Traditionally Bread Pudding is accompanied with sour cream or toffee sauce. It goes well with honey, maple syrup or even ice cream.

Banana Bread Pudding

This is how I made mine. Inspiration to any banana bread pudding - browning bananas and stale bread. I am so lucky.. I had both the company of both this weekend :) Jokes apart, I guess Banana Bread may have emerged from the idea of avoiding food wastage and it is pretty excellent despite the deteriorating health of its prime two ingredients. This makes for a good breakfast meal or tea snack and would go well with a nice hot cup of tea.

There is a sense of satisfaction, in making this dish when you have slightly stale prime ingredients that almost always has no takers. This is what the wise mean by "Old is Gold". Caution: I think the Banana Bread Pudding can tickle your funny bone a lot in 4-6 hours after consumption :)

To make this delightful dessert/meal,

You need:

• 8 slices of a day old bread
• 3 large bananas (or in my case 2 large bananas and 3 plantains) Tip: use what you have available at home
• 1/4 cup cane sugar or 1/2 cup of honey (you can use regular sugar as well - in fact you can use half the quantity of sugar and half the quantity of honey as honey tastes good with bananas)
• 1 cup milk (of your choice)
• 2 tsp of powdered nutmeg
• 2 tsp of powdered cinnamon
• 1/2 cup chopped walnuts (I used cashewnuts)
• 1/2 cup of raisins
• 1/4 cup dark chocolate chips (optional)
• 1 large egg
• 1 tsp vanilla extract or essence
• 1 tbsp rum (optional)
• Condiments (optional) - honey or maple syrup or sour cream or toffee sauce or ice cream, etc

Banana Bread Pudding just out of the oven

The make:

Cooking time: 30-35 minutes | Preparation time: 10 minutes | Serves 4 adults

1. Soak the bread in the milk and set aside for at least an hour. You can also leave it overnight.
2. In a separate bowl, whisk the eggs, sugar and/or honey and vanilla essence.
3. Top the bread mixture with the whisked egg mixture and add the powdered nutmeg and cinnamon and  mix well.
4. Next mash the bananas well and add it to the bread  mixture.
5. Add the chopped nuts and raisins.
6. Preheat the oven to 250◦C for at least 10 minutes. Grease a baking loaf tray or a pudding tray and carefully add the pudding mixture. Place an aluminium foil over the top to ensure even heat distribution (no need to tuck the foil at the sides of the tray)
7. Lower the heat to 200◦C and place the pudding tray in the center of the oven ensuring even heat. 
8. Allow to cook for at least 30 minutes. Use a skewer to check if the pudding is cooked well. 
9. Turn off the flame once cooked and allow the pudding tray to cool on the rack. 
10. Serve hot with your choice of condiments or as it is or with a hot cup of tea.

This makes for a nice dish on cold winter days. Enjoy! Bon Appetit!

 View from the side

Served up