Friday, July 29, 2011

#8 Goodmorning sunshine!!!! and Caramel Brownies

Let me tell you about a little train ride I take every morning.
'Train ride' would be putting it mildly,sugarcoating it.
Lets be honest,you and me both know its nothing short of the russian circus.
Before you think I'm being a drama queen,let me show you how I figured this out:
1.Elephant in shiny outfit+clown+that lady who squeezes herself into a little box=circus
2.Big lady dressed in blindingly(is that even a word?)sequined outfit+clown who won't shut up+Annoying lady who thinks she can fit everywhere=morning train
See,there is clearly a pattern here.
And what is the deal with climbing on top of each other to rush in as soon as the train pulls in?
I mean it's going to STOP.
Did they not tell you that?

Now how do you put up with going through that every single day?
Why, you make brownies on the weekend,of course!!

Hopefully I'll get a chance to try out this recipe :)
Now,pray,that you've been nice to me lately :)

Caramel Brownies
Annies Eats
Yield: 24+ brownies
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips
For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream
Preheat the oven to 350˚ F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.)  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)
Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.

Friday, July 22, 2011

#9- Iceream and inspiration.

Heres the deal: For our research topic this year,we've picked icecream and sorbet.
You heard me right.
I go to a cool college.Where I can cook all day long.
And not take boring economics notes :P
Or have to study the molecular composition of that calcium hexa-tetra-ethylene-cloride thingy.
Or study how cockroaches mate.
You know that sort of thing.
So,as I was saying, icecream. Yes.
The basic idea of our research is to try and come up with unusual flavours and different combinations and see how feasible they are in today's market.
Thats just a fancy way of saying, we make some icecream. 
People ooh and aah over it and decide if it's good enough.
Any suggestions?
If we decide to use it,I promise I'll and let you taste some:)
Maybe we can sell it to Baskin Robbins,Then my soup-serving days will be over.
Or maybe it'll backfire and then I'll let you take the whole tub of icecream home .
Hey,the world is full of possibilities right?

And since I'm asking for Iceream,I might as well share some of my favourites with you :)

Pinacolada icecream!!!!!
Honestly, I tried this icecream because I was curious. Would combining an icecream and sorbet really work?
It was like yummy yummtown:)

PiƱa Colada Ice Cream
Yield: about 1 quart
For the toasted coconut ice cream:
1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream, divided
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1 tbsp. light rum (optional) or ½ tsp. vanilla extract
For the pineapple sorbet:
2 cups fresh pineapple chunks
8-10 tbsp. sugar
½ cup water
To make the toasted coconut ice cream batter, heat the coconut in a 10- or 12-inch skillet over medium heat, stirring occasionally, until fragrant and light golden brown.  In a medium saucepan, combine the milk, 1 cup of the heavy cream, sugar, and salt.  Mix in the toasted coconut.  Split the vanilla bean, scrape the seeds into the milk, and add the pot to the saucepan.  Heat until the mixture is warmed through.  Cover, remove from the heat and let steep at room temperature for 1 hour.

Rewarm the coconut-milk mixture.  Set a fine mesh sieve over a bowl and strain the coconut-infused liquid into the bowl, pressing down with a spatula to extract as much flavor as possible.  Return the strained milk mixture to the now empty saucepan.  Discard the coconut and vanilla bean pod.  Wipe out the now empty bowl and add the remaining 1 cup heavy cream to the bowl.  Replace the mesh strainer over the bowl.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coconut-infused mixture into the bowl with the egg yolks, whisking constantly.  Return the mixture back to the saucepan.  Stir constantly over medium heat until the mixture thickens and coats the spatula, reading 170-175˚ F on an instant read thermometer (do not go above 180˚ F!)  Remove from the heat and pour the custard through the strainer into the bowl with the heavy cream.  Mix in the rum or vanilla.  Let cool, then chill the mixture thoroughly in the refrigerator.
To make the pineapple sorbet batter, combine the pineapple, sugar and water in a blender or food processor.  Puree until completely smooth.  Chill thoroughly in the refrigerator.
To finish the ice cream, freeze both the coconut ice cream batter and the pineapple sorbet batter in an ice cream maker according to the manufacturer’s instructions.  Alternatively, freeze the batters one at a time in an ice cream maker and spread in alternating layers in a freezer-safe storage container.
Source: adapted from The Perfect Scoop by David Lebovitz

This icecream if fail proof.It also took a little long to set,so I recommend being ready to wait atleast 16 hours to gobble it up .However if I didnt hide one portion of the icecream to photograph,you would'nt have seen this picture!because it got over in approximately 9 minutes and 53 seconds!!

            Oh,and please,for the good of all mankind, MAKE DOUBLE THIS QUANTITY!


Thursday, July 21, 2011


 Do you ever have one of those totally normal days?
You know,the kind that leave you  why cats are so fussy,or why it is absolutly necessary to carry all four bowls of soup at once instead of just taking two at a time? 
The kind that makes you wonder exactly why your day involved a conversation about a very unusual toe.
Or how your going to get through the rest of the year without losing the rest of your sanity.
Yup,all in all pretty much everyday,right?

Today was exhausting.
I managed to straighten my hair in the morning so that my bob does'nt end up looking like I-just-got-my-head-out-of-the-washing-machine.
Managed to get through lunchtime service without drenching anyone I was serving with hot soup.
Witnessed a cat fight in the ladies compartment.Survived.There was an actual fist fight.

Anyway Im gonna let you in on a little secret ,yeah?
Im a little crazy when it comes to cupcakes.
You know that already? 
Okh-ay then.
Here are some of the cutest most amazing little baking stuff I'v found online.

                                       The cutest little baking pendents from Freshy Fig

                                 I think the heavens opened up and dropped these gorgeous cupcake jars

Cupcake rubber stamps...
Mwahahahhaha...If it were up to me ,I'd go on a mad rampage with these.
They. would. be .everywhere.

                                           Salt and pepper cupcake shakers :):)

Little wedding cake toppers from Goosegrease.My mother would go gaga over these.
Yup, hats all :):)

 Oh,just FYI,

My birthday is in April.
I mean, not that that's supposed to mean anything.I just wanted to let you know.
You know,Just.
Completly ,randomly.
So, anything you assume now will be completly your own idea.
Just saying.

Wednesday, July 20, 2011


Have you been 20?
If you have'nt ,I gotta warn you,it's a little confusing.
I mean,you see, it gets a little mixed up sometimes.
Are you a kid? or Are you an adult?
Is it okay to eat endless amounts of chocolate? Or should you eat one and be happy?
Is it alright to draw that moustache on someones photograph or should you be past all that by now?
Is it okay to use insane am ount of smileys in text messages?
As if all these questions are'nt bad enough they then go and increase the legal drinking age in Maharashtra to 25. I mean, okay,so erm,it's completly okay to get married when you're 18 and probably have a kid too but drinking??No ,no we're apparently not old enough yet.
These days, I've just decided to go along with however it feels.
Heres the plan.

If you steal the rickshaw I was supposed to take ,instead of punching you out cold,I'll be grown up and stick my tongue out at you instead.
If you give me a present,I'll wait till you're out of the room till I rip it open. AND I'll make an effort not to use my teeth to tear the packaging.
I'll eat "taste" a little less cookie dough.
The drama on Jersey Shore will make less of a difference to my life.

Anyway, randomly,for the next 10 days I've decided to share a few of my favourite blogs and websites.
You know, just stuff I've randomly stumbled upon or things that keep me happy and inspired :)
Starting tomorrow :)

Holy cupcakes!!What have we got here?

Im a cupcake girl.
You noticed that by now ,yesno?
I'll make any excuse to make a bunch of cupcakes.
Then I'll dress 'em up real pretty.
If your lucky (or make me happy  :p) they'll come your way. Otherwise, you'll just have to do with pictures.
Like these.

 Can you see it? can you see it??
It's like a light shined down from heaven and a voice said, Ta-dahh!!!

   Cake on a cake??
Booties :)

Purple cupcakes???OMG!!

more up soon!!!