Black bottom pecan praline bars

If a pecan pie and a brownie had a baby - actually, let's not go there. This brownie variation is ugly but sweet and very easy to make.

When I was just starting to bake, a few years ago, the hard part was having the right equipment. Right now, I'm in a good spot because I've managed to accumulate most of the things I need, and to have access to my housemate's stuff too.

If I had to start over, or if anyone asked me how to begin (lol not likely), then these would be the top of the list:

A silicone spatula. SO much better than a wooden spoon.

Kitchen scales. Cups are nice but scales take all the uncertainty out of measurement.

At least one large glass bowl and at least one large stainless steel bowl.

And an apron. Because they are cute.



Black bottom pecan praline bars

Brownie layer
56g (2oz) unsweetened chocolate – I used 70% Black & Green
4 tablespoons (56g) unsalted butter
½ cup + 1 tablespoon (112g) caster sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 cup (35g) all purpose flour

Preheat the oven to 180°C/350°F. Butter a 22cm (9in) square pan (I just used my standard brownie tin) and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.

Start with the brownie layer: place the chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth.

Remove the bowl from the heat. Stir in the sugar, vanilla, and salt with a wooden spoon or silicone spatula.

Add the egg. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1-2 minutes.

Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.


Praline layer
1/4 cup (35g) all-purpose flour
1/4 teaspoon baking soda
4 tablespoons (56g) unsalted butter, melted
1/4 cup + 2 tablespoons (70g) packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/4 cups (140g) pecans, coarsely chopped


For the praline layer, mix the flour and baking soda together thoroughly and set aside.

Combine the melted butter, sugar, and salt in a medium bowl.

Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts.

Drop spoonfuls all over the top of the brownie batter - they will spread and cover the brownies entirely during baking. (Although, I actually had enough to spread quite evenly over the whole tray.)

Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in pan on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 bars.


From Technicolor Kitchen

Apple and Pecan Cake

I made this cake using my NEW STAND MIXER. :DDD

It's a birthday gift from my awesome friends and I can't waaaait to take the dough hook on a test run. I hope this will result in bread for all! Loaves in your face!

It was so fun using this for the first time and this was a good recipe to try it out on. Creaming the butter and sugar was a cinch, and this stiff batter would have been a pain to mix by hand.

In short, I approve.



Apple pecan coffee cake with cinnamon sugar topping

Like Technicolor Kitchen before me, I halved the ingredients and baked the cake in a 20cm tin with a removable base. Overall it came out a bit heavier than I expected, and I think I overdid the brown sugar.

Pecans:
1 cup (110g) pecans, coarsely chopped
2 ½ tablespoons packed light brown sugar
1 tablespoon corn syrup
1 tablespoon unsalted butter, slightly softened

Cake:
3 ½ cups peeled, cored and diced (1/3in) apples
1/3 cup (58g) packed light brown sugar
½ teaspoon ground cinnamon
3 cups (420g) all purpose flour
1 ¼ teaspoons baking powder
generous ½ teaspoon salt
1 cup (2 sticks/226g) unsalted butter, slightly softened
2 cups (400g) granulated sugar
3 large eggs
2/3 cup (174g) plain yogurt
2 ½ teaspoons vanilla extract

Topping:
3 tablespoons granulated sugar
½ teaspoon ground cinnamon

Position a rack in the middle of the oven and preheat the oven to 180°C/350°F and prepare a baking tin.

Line a rimmed baking sheet with foil. In a medium bowl, stir together the pecans, brown sugar, corn syrup and butter until the pecans are coated. Spread the pecan mixture on the foil liked sheet and toast, stirring occasionally, for 9 to 14 minutes or until nicely browned. Let cool completely then chop into ¼ in bits – the pecans will keep, stored airtight, at room temperature for several days.

In a large bowl thoroughly stir together the apples, brown sugar and cinnamon. Sift together the flour, baking powder and salt into a small bowl and set aside.

In a large bowl with a mixer on medium speed, beat the butter and granulated sugar until lightened and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, and beat until well blended, about 2 minutes.

On low speed, beat in half the dry ingredients just until thoroughly incorporated, scraping down the sides of the bowl as needed. Add the yogurt and vanilla, beating just until evenly incorporated. Beating on low, add the remaining dry ingredients, then beat in medium speed until evenly blended – batter will be stiff.

Spoon half the batter into the pan, spreading it evenly to the edges with a buttered palette knife, the layer will be thin. Using a slotted spoon and shaking off any excess juice, distribute the apple mixture over the batter. Sprinkle with the pecans then spoon the remaining batter over the apples and pecans, spreading it to the edges – the batter will seem skimpy. Mix the topping ingredients in a small bowl and sprinkle over the cake.

Bake for 45-55 minutes or until the top is well browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool completely.

The cake will keep, stored airtight in a cool place, for up to 2 days, or refrigerated for 2-3 days or longer – let it come to room temperature before serving.


From Technicolor Kitchen

Carrot cake with coconut and pecans

I haven't baked gluten-free before and was dreading the process of mixing my own gluten-free flour mix.

"Xantham gum?!" I cried to myself, tearing at my hair. "I have never even seen such a thing in the stores (though admittedly I have never looked)! And in Australia we do not have this quote unquote Pamela's Ultimate Baking Mix thing that all these American recipes talk about. I WILL NEVER BE ABLE TO MAKE THIS CAKE AND THE EVENING WILL BE RUINED."

"Oh for the love of-!" said a colleague exasperatedly. "There's pre-mixed gluten-free flour in the supermarket. It's in the health food aisle."

And she was right.





Carrot Cake

1/2 cup light vegetable oil
1 cup organic light brown sugar, packed
1/3 cup plain yogurt (or coconut yogurt)
2 teaspoons vanilla extract
1 tablespoon honey (or agave)
1/2 teaspoon ground cinnamon
1 teaspoon mix of nutmeg, clove and allspice
2 cups gluten-free baking flour mix (I bought a White Wings pre-mix)
Pinch of baking powder
3/4 cup dessicated coconut
1 1/2 cups finely grated carrots (I used 2 large carrots)
1/2 cup golden raisins or currants
1/2 cup toasted chopped pecans (or walnuts)

Preheat the oven to 180 C and grease a 9-inch springform cake pan.

In a mixing bowl, beat the eggs, add the oil and beat, then add the brown sugar and beat until smooth.

Beat in the yogurt, vanilla, honey, cinnamon and spice.

Add baking flour mix and beat until combined.

Add coconut, carrots, raisins and nuts. Stir with a wooden spoon to combine.

Spread the batter evenly in the cake pan and place the pan in the center of a preheated oven.

Bake until the cake is firm, and a wooden pick inserted into the center emerges clean. Mine took about 1 hour but it could take less - the original recipe suggested 45 minutes.

Cool on a wire rack before frosting with cream cheese icing. Sprinkle with coconut, if desired. (I didn't.)


Cream Cheese Icing

120g softened cream cheese
2 tablespoons softened unsalted butter
1-2 teaspoons vanilla extract, to taste
1-2 cups icing sugar
A squeeze or two lemon (or other citrus) to taste

In a mixing bowl beat the cream cheese and butter until fluffy. Add the vanilla.

Add in the sugar, 1 cup at a time. The original recipe calls for 3 cups (!) but I found 1 to 1.5 cups more than sufficient. Also, I cheated, because I ran out of icing sugar, and supplemented it with caster sugar. Ha.

Squeeze a little lemon or other citrus juice into the frosting and beat till smooth. Add more sugar, if needed, to thicken, or add more juice to thin.


Adapted from Gluten Free Goddess


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Oh hey. My Coconut Bread recipe was transformed by Bryn into a most awesome comic strip for the latest issue of Beef Knuckles. There is even a Teenage Mutant Ninja Turtles reference! :DDDD So you should totally pick up a copy if you get a chance. Also because the zine is actually good.