Sourdough Brownies

It’s another sourdough recipe! It’s been a while since I’ve posted a sourdough recipe. I saw this recipe and I was immediately interested.

This recipe is extremely easy to whip together, and best of all, you get brownies at the end. I am always on the lookout for new ways to use my sourdough starter, and this was a really good alternative.

I’ve experimented with putting sourdough starter in sweet baking before, but never brownies, and my intrigue got the best of me. I found the original recipe here, and the only change I made was to double the amount of chocolate (half because I love chocolate and 4 ounces didn’t seem like a lot, and half because I only had unsweetened baking chocolate and I wanted to make sure that the sourdough was there, but not in your face, so I added sweet chocolate too).

These are really easy to make and yield some pretty great results. Highly recommend!

Ingredients

Yield: 1 9×13 pan of brownies

4-8 oz. baking chocolate (I used 4 oz. of unsweetened and 4 oz. of semi-sweet chocolate)
½ c. hot water
1 tsp. baking soda
1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
1 c. walnuts or pecans (optional: I put in extra chocolate (see above) instead)
1½ c. flour
½ tsp. salt
1½ c. sourdough starter

Grease and flour a 9×13 pan, or line with parchment paper. Set aside.

In a double boiler, melt the chocolate until smooth. Add in the hot water, and whisk well to combine.

Add in the baking soda, and whisk to combine again until it is frothy and foamy. Set aside to cool. (The mixture can’t be too hot when it is mixed in.)

In a mixer fitted with a whisk attachment, cream together the butter and sugar until fluffy.

Add in the eggs, one at a time, combining after each addition. Add in the vanilla and mix again. Add chocolate mixture and mix once more.

Add in the flour and the salt, and combine ingredients. Lastly, add in the sourdough starter, and mix until just combined.

Pour into the prepared pan, and let rise in a warm spot for 30 minutes.

Preheat oven to 350°F. Bake in preheated oven for 35-40 minutes, until a few small crumbs stick to a toothpick when inserted.

Cool, slice, and serve.

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Basic Vanilla Buttermilk Cake

It feels like it’s been a really long time since I’ve made cake. In reality, it’s only been since September, because I made myself a birthday cake, but it still feels like it’s been a while.

I was rooting through the fridge today and noticed that we didn’t drink our milk in time, and we were left with about a third of a container starting to go bad. Now, I know that you can bake with sour milk and it makes absolutely no difference whatsoever. So, what I did was look up a few buttermilk recipes. I mean, if you don’t have buttermilk, you add in lemon juice or vinegar anyways to curdle the milk. You are essentially making sour milk when you use buttermilk or a substitute.

So that’s what I did! I used our sour milk (and added a little bit more lemon juice to make sure it really had that buttermilk quality) in this buttermilk cake batter. I love vanilla. It smells absolutely heavenly, and it is just a beautiful, classic flavour.

This is in no way a sponsored post, but my parents used to sell Watkins growing up. My mom always baked with the Watkins spices and extracts, and they have such amazing flavours! In particular, she ALWAYS had some of their clear vanilla AND their dark vanilla on hand, just in case she needed either. Now, as an adult, I still have a soft spot for Watkins spices and extracts, and I try to have a bottle of clear vanilla at all times as well. (P.S. Watkins – if you’re reading this, big fan! I’m always open to talk sponsorships! 😉 Hah!) I even have some of their current, off-the-wall extracts like bubblegum, pistachio, pumpkin spice, and root beer. Highly recommend for their extracts!

Either way, I thought that my Watkins vanilla would be perfect for this buttermilk vanilla cake, because it is supposed to be beautiful, pure white inside. Let’s just say the smell emanating from my oven was PHENOMENAL, and I was a happy camper when these cakes emerged!

With the fact that it’s another easy recipe (again, 15-minutes-or-less batter assembly time), it can use sour milk, and it gives me an excuse to whip out my fancy clear vanilla, I loved this!

If you need a little bit of simple vanilla cake, this is for you!

Ingredients

Yield: 1 8-inch cake

For the cake:

½ c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
3 tsp. baking powder
1 tsp. salt
1¼ c. buttermilk

For the frosting:

1½ c. butter, softened
5-6 c. icing sugar
1 tsp. vanilla
2 tsp. buttermilk

To make the cake, preheat oven to 375°F, and grease 2 8-inch cake pans.

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs, one at a time, and the vanilla.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture in to the egg and butter mixture, beating after each addition and alternating adding with the buttermilk.

Divide batter between greased cake pans. Bake in preheated oven for 25 minutes, or until edges are light golden brown. Remove from oven and cool in pans for 10 minutes, before transferring to a wire rack to cool completely.

To make the frosting, whip the butter in the bowl of a stand mixer fitted with the whisk attachment for 1 minute. Add in the icing sugar 1 cup at a time. Mix and incorporate between each sugar addition.

Add in the vanilla and buttermilk, and beat again, for 4-5 minutes, until frosting is light and creamy.

Chill in the refrigerator for 30 minutes before frosting cake, and whip once more before frosting.

To frost the cake, put one cake layer on a platter, and trim tops if necessary for a flat top. Spread about half of the frosting on the first layer. Top with second cake layer, and frost the top and sides of the cake with the remaining frosting.

Slice, serve, and enjoy!

Chocolate Pecan Cookies

I love a good cookie! I had quite a bit of pecans leftover from last week’s recipe, so I wanted to make something with them that wouldn’t be too hard to whip up. These cookies are just that!

They are so easy, they came together in about 10-15 minutes, tops. I think it took less time for me to make them than to bake them all. That’s convenience.

I also love the combination of chocolate and nuts. It’s a timeless combination that just hits the sweet-and-savoury-but-soft-and-crunchy note. Honestly, the only thing I changed about the recipe was using chocolate chips instead of chocolate chunks, and that’s only because I didn’t have chunks in the house. It would have turned out either way.

The original recipe I found from this food blog and it is absolutely incredible, and so easy to make! Trust me, go make these. They are little nuggets of pure joy.

Ingredients

Yield: 2-2½ dozen, depending on size

2¼ c. flour
1 tsp. baking soda
½ tsp. salt
½ c. butter, softened
1¼ c. brown sugar
¼ c. sugar
2 tsp. vanilla
2 eggs
1¼ c. chocolate chips or chunks
1 c. chopped pecans

Preheat oven to 350°F.

In a medium mixing bowl, whisk together the flour, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugars. Add in the vanilla and eggs, and combine again.

Add the flour mixture to the butter mixture a little bit at a time, scraping the bowl down but making sure everything is incorporated. Stir in the chocolate and nuts.

Drop by rounded tablespoons onto ungreased cookie sheets, and bake in the preheated oven for 9-11 minutes, or until the bottom edges of the cookies are starting to turn golden brown. Take out of the oven and leave on warm pan for 2 minutes before transferring to a wire rack to cool.

Pecan Pie Bread Pudding

So, I made a ton of bread in my last post. There is only two of us in the house, so I don’t know what I was thinking when I made two loaves. Correction: two MASSIVE loaves. Brioche bread is heavenly, but wow, I came out of last week with a LOT of bread.

The nice thing that came out of the mass amount of bread I made is a chance to make bread pudding! We aren’t huge bread eaters (again, what was I thinking?!? Oh, right… Brioche.) I scoured the internet for recipes to make some really good bread pudding, and finally settled on this Pecan Pie Bread Pudding. It looked absolutely incredible, and I knew that I had to try it.

I had enough bread to double the recipe, so I did. It was enough to fill a 9×13 pan, but I’ve only included the original recipe, which is half of what I made. One thing I’ve learned about bread pudding is that it works the best with day old or stale bread. That way, the dry bread can soak up all that liquid and become gooey, delicious bread pudding.

Another nice thing is that bread pudding is so easy to make. It usually doesn’t take very long, and this one is so easy! There’s only two dishes to clean afterwards.

It was an absolute snap to make, and man did it smell good in the oven! Paul was so excited when I told him I was going to make Pecan Pie Bread Pudding, he was planning out exactly how he wanted to eat it (warm topped with vanilla ice cream).

Not going to lie, this recipe is simple, but sweet and rich. Like, stay away if you have a sugar problem sweet. There is tons of corn syrup, brown sugar and white sugar. For sweet lovers, this is your dream come true!

Still, go make this as an indulgent treat to use up that leftover bread you keep forgetting about!

Ingredients

Yield: 1 8×8 pan

8 c. bread pieces, in bite-sized pieces
3 eggs
1¼ c. light corn syrup
1/3 c. light brown sugar
¼ c. sugar
2 tbsp. butter, melted
1 tsp. vanilla or maple extract
½ tsp. salt
1 tsp. cinnamon
1 c. pecans, chopped

Preheat oven to 375°F.

Spray the baking dish with non-stick cooking spray.

Place all of the bread pieces into the baking dish. Pour the melted butter over the bread.

In a large bowl, whisk together the eggs, corn syrup, brown sugar, sugar, the extract, cinnamon and salt. Stir in the pecans and pour evenly over the bread pieces.

Use a spatula to make sure all of the bread is soaked with the egg mixture.

I also chopped up a bit of extra pecans and sprinkled them on top before placing in the oven.

Bake in the preheated oven for 45 minutes. Serve warm with whipped cream or ice cream.