Epic Oooooppppsssss

Chocolate Butterscotch Brownies

Epic Oooopppsss

This post is designed to illustrate why I don’t bake that often if ever……..

Roughly two years ago I originally made this dessert and it turned out pretty good so today, since it is raining and miserable outside, I thought I would make it again exactly the way I did way back when.

As you can see it is a disaster…… But, never fear since as they say “when one door closes another opens” and so it is on to plan “B”.

Plan “B” is in this case is to let them harden and then use pieces to create Chocolate Butterscotch Brownie Sundaes using Vanilla Ice Cream and Vanilla Frozen Yogurt. Will see how that idea turns out.

Until next time……..

                                  Bon Appetit

 

Chocolate Cherry Cake

Chocolate Cherry Cake

Chocolate Cherry Cake

  • Servings: 8
  • Difficulty: Easy
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Was going through my dry goods cupboard making a grocery list and came across a tin of Cherry Pie Filling that I forgot I had and figured no time but the present to make something with it.

Now since I am not that proficient at making pie crusts I decided I would use it in a cake and what better combination  than Chocolate and Cherries?

I present to you my Chocolate and Cherries Cake.

Here’s how we do this one.

Shopping list:

  • 1 cup All Purpose flour – sifted
  • 1 cup Granulated Sugar
  • 1/3 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 1 18 ounce can Cherry Pie filling
  • 9×13 Cake pan

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large non reactive bowl mix together all the dry ingredients and set aside.
  3. In another large non reactive bowl mix together the remaining ingredients except the cherry pie filling.
  4. Pour the wet ingredients into the dry and, using a rubber spatula, mix the ingredients together until smooth. Add the cherry pie filling and mix until a batter forms.
  5. Spray the cake pan with a vegetable oil spray and dust with flour.
  6. Pour the batter into the cake pan and smooth.
  7. Place in the oven and bake for 30 – 35 minutes or until a toothpick inserted comes out clean.
  8. Remove from the pan and cool on a wire rack.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit

Chocolate Butterscotch Brownies

Brownies

Chocolate Butterscotch Brownies

  • Servings: 16
  • Difficulty: Easy
  • Print

I don’t bake all that often mainly because I don’t think I am very good at it but secondly because baking really is an exact science. Unlike cooking where you can get away with not using exact measurements baking requires precise measurements otherwise the finished product will not turn out and most times I just don’t have the patience.

What then lead to my decision to make brownies? My wife’s best friend of 60 years was by for a visit and since she does not bake and does not really cook I decided to offer up a treat.

This particular recipe is an adaptation from the baking queen, Anna Olson, so I hope I do it justice.

Here is how we do this one.

Shopping list:

  •  10 oz (300 g) Bittersweet or Semisweet Chocolate, chopped
  • ⅔ cup (150 mL) unsalted Butter
  • ¾ cup (175 mL) Sugar
  • 1 tsp (5 mL) Vanilla extract
  • 3 large Eggs
  • ½ cup (125 mL) All-purpose flour
  • ½ tsp (2 mL) Salt
  • 3 oz (90 g) Butterscotch chips
  • 1/4 cup chopped Peanuts

Putting it all together:

  1. Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
  2. In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
  3. Stir in eggs, one at a time. Stir in flour and salt. Fold in the chopped peanuts and butterscotch chips.
  4. Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                           Bon Appetit