Let’s face it, there’s nothing like taking a bite into a home-made brownie. The guilty indulgence after the first bite, it’s so good that it’s almost sinful. You finish the first brownie and deep down you know that you really shouldn’t have a second piece, but you reach for another anyway making a promise to yourself that tomorrow you will run an extra mile (but of course you don’t, who are we kidding?).
Brownies, like the Chocolate Chip Cookie is a staple in North American households. It never disappoints, only comforts. It’s versatile batter, you can add nuts, peanutbutter, cream cheese or like I did, dulce de leche. Why not make something that is tooth achingly good event better?
I had a small container of dulce de leche in the fridge that I didn’t know what to do with and a craving for brownies, put them together and you have one kick-ass brownie. Want to make this brownie even more kick-ass, accompany it with a scoop of vanilla ice cream. I prefer downing my brownie with a cold class of milk.
For the brownies I used my go to recipe. In fact, it’s the only recipe I have ever used, the Fry’s Cocoa recipe found on the back of the can.
It’s just a fantastic feeling when you wake up in the morning and not have to think about going to work, especially when it’s not the weekend. I thought I would treat myself today by taking a day off, just to you know, relax, take a leisurely walk, spend some time in the kitchen and of course update my blog.
Well, since I knew I wouldn’t have to work today, yesterday evening I baked up this Vanilla Bean Tart that I found on a new blog that I just fell in love with Broxholm Road. The recipe was rather simple to follow, aside from the differences in measurements (thank you Mom for giving me my very own scale). Let me tell you the best thing about this tart is the unbelievable amazing scent coming from the oven when it’s baking. I tell you it’s like nothing you have experienced before, if I closed my eyes I would have thought that I was standing in a Parisian Patteserie…yeah that good!
These are the type of simple desserts that I enjoy, plain but with a burst of flavour. As I mentioned, the recipe is pretty simple to follow, my only word of warning is be gentle when handling the dough. It’s even more finicky than pie dough, so work fast and make sure your work surface is well floured.
There are a few things that I did different, while the recipe called for whole milk I only had 1%. I must admit, I was a little worried that my custard wouldn’t thicken, but it did. By using 1% all I may have compromised is some of the richness in the taste, but to be honest who would really notice. The recipe also called for lemon rind in the dough, now this was just a personal preference on my part, I just felt that the lemon taste in the dough would take away for the vanilla custard, again just a personal preference. Although, if I make this again I may very well but a dash of Rum or Bourbon in the custard for a little extra punch. And lastly for both the custard and the dough I used regular granulated sugar, and it worked out fine.