Category Archives: Baking

Tetris Is Among Us

So today is my post on baking and although we (Boscar and myself) made these a couple of months ago, I’ve been sitting on this post, waiting for the right time to present it. Well, no time like the present hey?iphone1-002

Tetris Brownies – we made em, they were delicious. Funny thing is when I went to grab the recipe, I googled Tetris brownies again and a post from none other than Little Brother author Cory Doctorow about the brownies came up. He found the Tetris brownie recipe/idea from another blog – Fraske Designs. I wont go into specifics about what we did (it would be the same recipe both Doctorow and FD used). I will say however, it was a messy scene but fun to do.

The hardest part of making the brownies is the uniformity of the pieces. To make them all somewhat equal size shapes we broke a ton of toothpicks in half and used those like a grid on the brownies. Once cut we painted them different colours and placed them, simple as that.
Here’s a video of Tetris (brownies) being played………..ha
                                                    Oh what a world it is………….
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I feel a need to link Digi-Cult – for people who need to scratch that true video game itch. They also have really well put together posts about current technology prospects many ‘geekier’ people will find interesting. No offense is meant by ‘geek’, I consider myself waaaaaay too nerdy for my own good.
 
So that’s it, that’s me. Can we keep this blog alive kids?
If you’re looking for me, find me at my MySpace music page or listen to some other junk I did on Soundclick. I’m praying you also see my name on a remix cd come February (released worldwide via Universal no less). That’s all I can say about it for fear I’ll jinx myself. I’ll update news on that at said MySpace account when news is available. Stay tuned and stay healthy.
I know it’s hard to include my personals in a Food blog but I’m shameless. Sorry.
W

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The dessert form of Coffee

Who likes coffee with their desert? I do!!!! Especially when it is Canadian Coffee. icanaffordcanadianwhiskeyMy Dad has been making this drink since the late 1970’s and it has been a family tradition as far back as I can remember. Why is it called Canadian Coffee you ask? Well because it has some Rye Whisky in it!

Ingredients:

3/4 cup hot brew coffee

1 T Rye whisky

1 T Kahlua coffee liqueur

1 T Amaretto liqueur

1 T Triple Sec liqueur (dad’s addition)

Whipped cream and cherry to garnish

icing sugar

Rub the lip of an Irish coffee glass with a paper towel soaked in amaretto. Dip the glass in icing sugar to frost the edge. Pour the ingredients into the glass and top with whipped cream. Garnish with the cherry!

irishcoffeestandardweb1How lovely is that? I just love this little night cap with my dessert!

 

For those of you who would prefer a non-alcoholic coffee with their dessert try my brother’s Vietnamese coffee. espresso_still_life

You need: 1 serving of espresso coffee and 1 T of sweetened condensed milk. Pour the ingredients over ice in a large glass.  Stir and serve!

PS: My brother often adds a liqueur to make this drink just alittle more interesting!

Hope you enjoy your coffee……Make sure to use decaf if caffeine keeps you up at night!

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Shh!… My SOUFFLE is rising*

So for any of you who have been reading my blog consistently you know that I have been trying to focus on how to help you make your eating life classier. Some how I ended up with very lavish and expensive taste in all aspects of my life, so I think that what I eat should be no different. 

We’ve covered almost all the bases over the past few weeks. What to eat for breakfast, lunch, and dinner, where to eat out, and what diets to go on. Now it’s time to discuss dessert. 

And the classiest dessert I can think of is souffle. 

A souffle is a classic French dessert. It is a mixture of milk, butter, eggs, flour, sugar, and also some other flavorings like chocolate, cheese, or pumpkin. Now when you hear that you may think that that pretty much sounds like a cake. And it is pretty much a cake, but when you combine those ingredients while using specific techniques then you create a completely different creation. 

The key to a great souffle is egg whites. The egg whites gives the souffle a mousse like consistency and also helps with it’s signature rise.

 

 

A souffle may seem hard to make, but trust me it’s not as complex as it may appear. It gets messy yes, but not hard. I made a souffle for the first time this past weekend for my sister and her husband. I was really nervous because I had never seen one being made so I didn’t know what it should look like at the different stages or if I was doing anything right. But I followed Martha’s recipe, and as always she led me to a delicious ending. 

 

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Martha’s Chocolate Souffle:

1/2 cup softened unsalted butter, 1/2 stick

1/2 cup plus 2 tbsp granulated sugar, plus more for dusting

1 1/2 cups whole milk

6 large eggs separated, plus 2 large egg whites, all at room temperature 

1/4 all purpose flour

8 ounces chocolate (Martha says bittersweet, I used milk chocolate, or you could use white chocolate and that would be really good)

1 tsp vanilla extract

Salt

Caramel Anglaise 

 

  1. Preheat oven to 400 degrees. with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).

    2.  Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set                     aside.

    3.  Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add                 about one-third of the hot milk in a slow, steady stream, beating until just combined.

     4.  Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in      chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated,           covered, until ready to bake the souffles.

     5. Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the                  electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks                form. Add remaining tablespoon sugar, and beat until stiff peaks form.

     6. Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.

     7. Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees. Bake until set, about 15 minutes. Remove parchment. Poke a           hole in top of each, and pour in caramel creme anglaise. 

 

Remember to always serve these immediately. Although it is a bit of a wives tale that loud noises and the slightest movement will make a souffle fall, they are very delicate and will fall within 5 – 10 minutes of coming out of the oven. Bon Appetit!

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Brownie & Ice Cream Pie

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I’m usually the person who brings the dessert to the party. There are probably several reasons for this. For starters, cooking for groups of people is scary and desserts are hard to screw up (sugar = tasty). Secondly, everyone likes dessert so you know it will be a hit (sugar = opioid addiction). And I’m sure psychology factors into this as well – it’s satisfying to watch others dig in to a dessert you’ve created. Living vicariously through others’ plates so to speak.

This week at Digitally Delicious we are going to enter the world of baking. You can certainly get pretty fancy with your desserts. For instance, if you want to really impress, check out these fantastical cakes via notmartha.

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But if you don’t have that kind of time, a super easy but incredibly delicious dessert is Brownie Pie with ice cream and fresh fruit. In theory it’s no different than regular brownies and ice cream except for that it is all in one dish. Thus, it gives the impression that much more effort was involved. Also, I am a firm believer that adding fresh fruit to anything automatically makes it good for you – this is a dessert with vitamins folks.

I got the idea for Brownie Pie a few months back when I had to make something for a potluck lunch. I set about making brownies but found when I tried to cut them into squares they crumbled into very messy looking pieces. Feeling that I really couldn’t present these sad and oddly shaped food stuffs to others I was in a pinch. But then inspiration struck and Brownie Pie was born (admittedly, not as inspired as spider cakes but waaaaaay faster and cheap).

The majority of time spent on this recipe is waiting for the brownies to cook and then to cool. Making the brownies the day before will save time. If possible, it is best to keep the ingredients separate and assemble shortly before serving.

Ingredients:

– 1 Box of Brownie Mix (usually requires eggs and cooking oil – check your box)

– Ice cream (choose your fav)

– Fresh fruit (again, totally up to you but strawberries and bananas are a nice combo).  

Directions (in no particular order):

Bake the brownies according to package directions. Let cool.

ice-cream

Scoop ice cream into a separate baking dish (as much as you like, just make sure to leave room for the brownies & fruit on top). Remember making ice cream soup as a kid? Work on that principle while you spread the ice cream along the bottom of the dish, approx. 1 – 2 ” thick. Cover and place in freezer until ready to serve.

 

add-brownies

Cut up your brownies into small servings.

Be as messy as you like – It doesn’t matter!

Spread brownie pieces evenly over top of the ice cream base.

 

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Top off brownies and ice cream with sliced fruit.

Here I’ve used bananas and raspberries.

For added flare drizzle chocolate sauce on top.

 

 

Sorry, I couldn’t resist – looks like sugar isn’t the only bad thing in brownies …

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