Yes, friends! I have reached the milestone
I had actually started cooking
My poor mother in law would have had quiet a number of heart attacks after I squeezed myself into her cooking space with my annoying kitchenastics. Luck was on her part as I could not stay with her long enough to display all my 'cooking tactics'. I was plucked out of her cozy kitchen into the wilderness of a foreign kitchen as I settled abroad with Mr.KB with the whole mess of a kitchen all to myself. Oh! boy, How scary it was to start cooking from scratch with no body to assist you and nobody to turn to help! You must be thinking why Mr.KB could have helped, right? Well, if you knew him well, a thought like that would never pass your mind. If there was some one who was more ignorant than me in cooking, it was him :)
And I had started cooking with my mom's and mom in law's recipes scribbled on bits of papers and it was followed by a lot of ISD calls to mom asking for the merest bit of explanations. Later I began reading recipe blogs and used to gawk at the pictures in them with much awe and admiration. It was those recipe sites and blogs which gave me an ardent zeal to experiment anything under the sun. That was when Mr.KB suggested, why not create a site of your own so that you can actually do something better than gawk at the pictures of food which other people prepared. It was his insisting compulsions which made me give in. If it was not for him, I would never have started this blog, and would have went on with my lazy life as ever.
Of course I have learned a lot on my way... from cooking tips to basic food photography. Even now I use a point and shoot camera to shoot my foods with nothing particular to boast about. I love food photography and I dream of having a DSLR of my own sometime, but don't know when I would be able to have it. Till then you will have to bare with my plain looking pictures.. Any way, I thank you my readers, for all your loving encouragements without which, I would have reached nowhere. And much gratitude goes to my blogging pals, who have created a lot of positive attitudes towards each other making the blogosphere alive with events, awards and give aways. All of you who had taken time to read my blogs and given valuable comments, I fondly remember you as the lights which lead me on every day of my blogging..
Celebration time always asks for sweets and there's nothing more addictive than this incredibly fudgy, moist and chocolaty, coco powder brownie. Caramelised nuts on top makes it even more worthy. The health nut in you may perhaps resist it seeing the loads of calories it may add to your diet. But it is one of those delicious goodies which you can have on the rare occasions of celebrations, forgetting all about diet and disregarding your figure.
Fudgy Coco powder Brownie with caramelised nuts10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
1/2 cup chopped caramelised walnuts/almonds
- Position a rack in the lower third of the oven and preheat the oven to 325degreeF or 160 degree C. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhanging on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan and sprinkle the top with caramelised nuts.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Allow it to completely cool.Cut into 16 or 25 squares and serve.
Recipe courtesy: Epicurious.com