Thursday, July 29, 2010
I was having a huge craving for brownies this weekend and I didn't have much energy so I made some Ghirardelli triple chocolate brownies using my Baker's Edge Brownie Pan. I have to say, I absolutely love this pan and am so glad I invested in it. I like to update my posts when I can. I am as thrilled with this pan now as I was when I first got it.
The brownies come out perfectly, each piece having at least two chewy, hard edges. It was so pretty, I had to take out my camera. See how perfect the edges are displayed in these brownies? Whenever I make these, they disappear so quickly. This batch lasted less than 24 hours.
I forgot to take a picture of the pan this time, but this is a previous picture I took, when I made a double batch. Since then, I've stuck to making single batches. I think the double batch is too thick and rich and sweet.
I am also really enjoying the Ghirardelli mix. Out of all the brownie mixes, Ghirardelli and Betty Crocker are my favorite because they both create a fudgier, chewy brownie. I think the Ghirardelli one has a richer, higher quality chocolate. You can get a big box of mix from Costco.
I'm loving my brownie edge pan, which I plan on using for some other things. Not sure what. I might try making mochi cake because usually the most sought after pieces for my mochi cake are also the edge pieces since the edges are especially chewy like brownies.
The other nice thing about this pan is that even though the shape is different, you follow the same bake times and temperatures as you normally would.
Wednesday, July 28, 2010
4425 Convoy st #217
San Diego, CA 92111
The other day we attempted to go to Sushi Yaro again, but once again we failed. We tried to go for lunch and they closed at 2, and we arrived about 2:20. So, we decided to head to Halmouny, another place I had been wanting to try.
Since I wasn't prepared to eat there, I didn't have any time to do research on good dishes. Kirk of mmm-yoso has been there several times. You can read his posts here and here.
First, we were served some ice cold barley tea.
We were given about seven panchan dishes.
The dishes were alright. They offered the more common ones I'm used to seeing. I do wish they offered some more unique ones that aren't as commonly served.
I noticed some lunch specials posted on the board outside the restaurant. The Dduk bulgogi (beef bulgogi hot stew with clear noodles, rice cakes) was being offered for lunch for $8.99, so I chose to try it. It's normally $15.99 for dinner.
I've never actually ordered this dish before, so I don't have much to compare it to. I could taste the beef bulgogi in the soup and through most of the dish. I liked how they used the clear chewy noodles and the rice cakes.
BF wanted to try the grilled sirloin steak.
The steak was really dry. The tops were a bit burned. And there was absolutely no seasoning. It was dry and plain, almost tasting like beef jerky.
I wasn't too impressed with my first trip, but I do want to come back and try some more dishes after I do some research.
Sorry if the posts lately seem a bit short. A lot of things have been going on that have kept me super busy. Hopefully things will calm down next month.
Tuesday, July 27, 2010
I loved the mini donut muffins I made previously. So I figured, why can't I make them into mini donuts? I made another batch of these yummy treats, and this time put them in my Norpro Mini Donut Pan. And I covered them with chocolate ganache.
I had a little trouble with my first batch. The donuts seemed done at around 8-9 minutes, but they wouldn't come out of the pan properly. A few more minutes of extra baking didn't affect the taste, and helped the donuts to come out more easily. However, I would recommend greasing the pans thoroughly. Compared to all the past donut recipes I've made, this one was definitely the hardest to pop out of the pan.
This is still my favorite baked donut recipe. I recently found another one I'm planning on trying soon though.
Mini cake donuts (adapted from Stylish Cuisine)
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
1. Preheat oven to 350F. Lightly grease a mini donut pan with cooking spray
or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and
nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable
oil, milk and vanilla extract.
4. Fill donut pan to about 3/4 full.
5. Bake for 11-12 minutes
6. Decorate donuts after they have cooled.