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Saturday, May 22, 2021

my kitchen: EASY BOX BROWNIES FROM SCRATCH

I’ve always thought it was too much work to make brownies from scratch because melting chocolate seemed like an extra step that could go wrong and add extra pots and bowls to wash. But after finding this recipe, I love how it skips all that, yet has the same chewy yet fudgy box brownies result. I usually use Ghirardelli Triple Chocolate box brownies, but after they were sold out at Costco, I went searching for a recipe and was so happy this one still gives you that crinkly, box brownie taste. 


EASY BOX BROWNIES FROM SCRATCH  

Recipe adapted from Love and Lemons

Recipe tested 🧡 11/2020 


INGREDIENTS

  • 1 cup granulated sugar*
  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder, sifted if lumpy
  • 1/2 cup powdered sugar, sifted if lumpy
  • 1/2 cup dark chocolate chips
  • 3/4 teaspoons sea salt
  • 2 large eggs
  • 1/2 cup vegetable oil (I use avocado oil)
  • 2 tablespoons water
  • 1/2 teaspoon vanilla

INSTRUCTIONS


1. Preheat the oven to 180C/350F** Lightly spray an 8x8 baking dish 


2. In a medium bowl, combine the dry ingredients- 1c sugar, 3/4 flour, 2/3 cocoa powder, 1/2 powdered sugar, 1/2 chocolate chips, and 3/4 tsp salt.


2. In a large bowl, whisk together the wet ingredients- 2 eggs, 1/2 c olive oil, 2 Tbsp water, and 1/2 tsp vanilla.


3. Sprinkle the dry mix over the wet mix and stir until just combined.


4. Pour the batter into the prepared pan and use a spatula to smooth the top. (I like to make mini brownie cupcakes then it’s easy to share and eat. Reduce time if you do that)


5. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached. I prefer to undertake the brownies than to leave them in too long, as they will still continue to cook a little, and better gooey brownies than dry ones! 


NOTES

*I cut the sugar from 1.5 cups sugar to 1 cup granulated sugar. 
**The original recipe was 325F, but it was too low for me. 

Friday, May 07, 2021

modern/japanese: i recommend LOGY spring 2021



LOGY
No. 6, Lane 109, Anhe Road, Sec. 1 

MRT: Xinyi/Anhe


website: logy.tw/reservation.html


hours: lunch: Thursday - Sunday 12:00 - 15:00 (Last order 12:30)
            Dinner: Wednesday - Sunday 17:30 - 19:30 (Last order 17:30)
                                                            
 19:30 - 22:30 (Last order 19:30)


$$$ (NT$3750 + 10% per tasting menu) 


Kid friendliness: logy's website says they only allow children 12 and above


Visit reviewed: April 2021
































Monday, May 03, 2021

my kitchen: SUPER EASY YOGURT FLATBREAD


 
 
Hands down, this has been my favorite recipe for a fast and easy snack or flatbread that goes with everything- hummus, olive oil, butter or even as a pizza base. I first saw it on thedeliciouslife 's instagram and I had to try it. 

It's too good not to share- it doesn't need yeast or a long resting time and it's easily adaptable - lately I've been adding cheese, Italian seasoning and thinking of different ways to try it! I'm usually have my hands full of flour to take better photos, but you get the idea! Had to put it on the blog to share so now I have a link to send to friends I've been telling about this.


SUPER EASY YOGURT FLATBREAD

1 cup flour
1/2 cup plain or greek yogurt 
1.5 tsp baking powder
1 tsp salt 

RECIPE
1. Stir together dry ingredients (1 cup flour, 1.5 tsp baking powder and 1 tsp salt) and then fold together with yogurt until it comes together. Make into a ball and cover and rest for 20 minutes. Depending on what kind of yogurt you use, if the dough is too sticky, then add a little flour so it's not too hard to ball up and roll out. 

2. Cut the ball into 4 balls and then roll out on floured surface, into circles or oval shapes. 

3. Oil the pan and griddle a few mintues until there are bubbles or browned on one side then flip. The thicker the flatbread, the longer it will take to cook through, so ideally roll it out thinner. 


NOTES
Lately, I've been adding garlic salt instead of regular salt or even adding some Italian seasoning. I've also tried it where I quartered the ball into 4 balls and then cooked one right away without resting. It's not as fluffy, it's more dense, but it's still tasty. I've also mixed in parmesan cheese or whatever cheese you have on hand and it's so good! Double the recipe if you have more people! 

TheDeliciousLife has a more detailed recipe and notes and lots of other great recipes- check her blog if you need more!