Individual Fruit and Brownie Trifles

Individual Fruit and Brownie Trifles – the recipe was adapted from http://www.justataste.com/2014/04/individual-fruit-chocolate-brownie-trifles-recipe/.  If you are unable to click on the website, please see below recipe.

Individual Fruit and Brownie Trifles #recipe

Individual Fruit and Brownie Trifles #recipe

Individual Fruit and Brownie Trifles

Yield: 8 – 12 servings

Prep Time: 20 min

Cook Time: 30 min

Ingredients:

For the brownies:

7 ounces unsweetened chocolate, roughly chopped
3/4 cup unsalted butter
1/4 cup water
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/8 teaspoon salt
2 pints raspberries
Mini chocolate chips, for garnish

For the whipped cream:
1 1/2 cups chilled heavy cream
1/3 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract

Directions:

 

Make the brownies:
Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside.

In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.

Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.

Make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

Assemble the trifles:
Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.

Individual Fruit and Brownie Trifles #recipe

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Pastry on Soup

i am a pastry girl.  i love anything that is pastry especially eating it right after it comes out from the oven.  the recipe that i’m gonna share with you is the one that i always do it at least once a month.  so far my family loves it too.  it is so easy to make and your tummy will be happy after eating this.

btw, this recipe was taken from http://bakingproject.com/2008/04/06/soup-with-pastry-top-hat/.  i just love this chef because she shares all the techniques and shares all the ingredients without intentionally missing one bit of the items that’s suppose to be included in the recipe.  i think you know what i mean right, when you tried certain recipe and found out that the chef purposely left a few ingredients, and after making it, you are always wondering what happen, how come it didn’t turn out as shown in the picture.  had this many times too.

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Ingredients:

  • 1 can of your favorite soup.  It can be Campbell mushroom soup or Heinz tomato soup.
  • Yellow onions – cut it in small pieces for easy eating
  • Vegetables.  This can be potatoes, carrots, celeries, corn or mushroom.  Cut into smaller pieces too.
  • Chicken meat.  Leave out the bones.  Cut into tiny pieces.
  • Ready made pastry.  Best if it is a square size that can cover your coffee mug or your soup mug.
  • Egg.  Lightly beaten.  Use 1 egg is enough as we need this as glue to the pastries.
  • Butter
  • Pepper
  • Salt

How do you make this:

  • First, dilute the soup with some water, milk or cream according to the consistency you like.
  • Heat some butter. Saute the onions, then add the chicken. Once the chicken is almost cooked, add the veggies. Lastly add the soup. Season with salt and pepper.
  • Take the pastry which had been thawed. You can cut it into round shape if you like.  Or leave it in its square shape.
  • Fill the oven-safe mug with the soup about 3/4 full.
  • Brush the rim of the mug with the egg.
  • Lay 1 piece of the pastry on top.  Press down the sides.
  • Brush the top of the pastry with the remaining egg wash.
  • Take another 1 piece of the pastry and put it on top of the 1st pastry. See photo below.  Brush the top of the 2nd pastry with the remaining egg wash.
  • Bake at 375 F for about 15 to 20 minutes until the pastry is golden.

Slide1

This is the ready made pastry.

pastry.JPG

Ready to be baked. I put 2 layers for the extra puff.

soupinmug.JPG

After 15 minutes :

soupinmug2.jpg

Perfect Cheese Cake

i browsed through some website thinking of baking some cheese cake and i found this recipe which i will try it this weekend. i will put my comments once i’ve done baking.  happy truong eveyone !!!

http://grandmotherskitchen.org/recipes/perfect-cheesecake.html

Ingredients

Crust

1 1/4 cup almond flour
1/4 cup packed dark brown sugar
4 Tablespoons unsalted butter, melted
1/4 teaspoon cinnamon

Filling

3 cups (24oz) cream cheese
1 cup granulated sugar
2 Tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons Bailey’s Irish Cream
12 ounces white chocolate, melted
2 cups sour cream
3 large eggsTopping
1/2 cup white chocolate, melted
1/2 cup raspberry jam

Directions

Crust

  • Preheat the oven to 325 degrees. Grease the bottom and sides of a 9″ spring form pan.
  • Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.
  • Press the mixture into the bottom of the spring form pan.
  • Bake for 15 minutes.
  • Cool to room temperature before adding filling.

 Filling

  • Preheat the oven to 325 degrees.
  • Fill a 9 x 13 inch pan with about 1 inch of hot water and place into oven.
  • Using an electric mixer, beat the cream cheese and the sugar just until incorporated. Scrape down bowl as necessary.
  • Add the cornstarch. Beat on low speed until the cornstarch disappears.
  • Add the vanilla and Irish Cream, Beat until combined.
  • Add the sour cream. Beating until combined.
  • Add the melted white chocolate then the eggs. Beat on low speed until combined.
  • Pour the batter over the crust in prepared pan.
  • Place the cheesecake into the “water bath” in the oven. The water should come halfway up the side of the cheesecake pan.
  • Bake for 45 minutes or until the center is almost set.
  • Turn off the heat and leave cheesecake in the warm oven with the door ajar for one hour.
  • Remove from the oven and run a small knife around sides of cake and leave it to cool completely.
  • Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.

Topping

  • When ready to serve, melt white chocolate and place spoons of white chocolate and jam alternately, draw a toothpick through to make designs.

My 1st Apple Pie

yay…i finally bake my own apple pie!  don’t know if the taste is as good as it looks but what the heck, i’ve followed the recipe and bought the ingredients and walla…look at the photo below, what do you think?  forget about the pie plate as i do not have one so i got to use my mom’s Pyrex bowl….for those who wants the recipe, check it our below….this recipe was taken from joy of baking but i have amended it slightly….

Ingredients:

Store bought Phyllo pastry

For apple filling:

5 large apples, peeled, cored, and sliced 1/4 inch thick

1/4 cup (50 grams) granulated white sugar

1/4 cup (50 grams) light brown sugar

1 tablespoon lemon juice ( i use fresh orange juice as i do not have a lemon)

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (i omit this as i don’t like the smell)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter ( i used salted butter since i don’t have one)

1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Making the apple filling:

In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for 30 minutes to three hours. Then, place the apples and their juices in a strainer placed over a large bowl (to capture the juices).  Let the apples drain for about 15-30 min.  In a heat prove measuring cup pour the collected juices and add in 2 tablespoons (28 grams) unsalted butter.  Place it in a microwave oven for 6-7 mins until it become syrupy and lightly caramelized.

1st bottom Phyllo pastry:

Meanwhile, remove the pastry from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.  Once it has thawed, remove one sheet of pastry and gently transfer to a 9 inch pie pan/pie bowl.

Transfer of apple filling:

Then, transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Pour the reduced syrup over the apples and toss to combine.  Pour the apples and their syrup into the chilled pie crust.

2nd top Phyllo pastry:

Moisten the edges of the pie shell with a little water and then place another Phyllo pastry on top. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the edges of the pie with a foil ring to prevent over browning.  I cover this from the start and remove it 30 mins before the baking is complete.

Set the oven and baking:

Preheat the oven to 425 degrees F (220 degrees C). If you are using a microwave oven like me, put the pie pan on the lower rack and bake for about 45 to 55 minutes or until juices start to bubble through the slits and the apple feel tender (not mushy) when a toothpick or a sharp knife is inserted through one of the slits. Should there be any spilling from the apple juices while baking, the glass tray will catch the spilling.

Once cooked:

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream.