Friday, January 29, 2016

Mocha Brownies With Chocolate Marshmallow Sauce

A few days ago I did a timed baking challenge so I could practice in case I get on the Food Network show called the Kids Baking Championship. I had an hour and a half to make a dessert a with any thing we had in our kitchen. So I made these brownies.

Here's how to make them.

Mocha Brownies With Chocolate Marshmallow Sauce

For the brownies:

1/2 a cup of melted butter.

1 cup of sugar.

1/2 a cup of instant hot chocolate mix.

2 eggs

1 tsp of vanilla.

2 T of cocoa powder.

1/4 of a tea spoon of baking powder.

1/2 of a cup of flour.

1/4 of a cup of water.

2 T instant expresso powder.


In a large bowl mix together the butter, eggs sugar, vanilla, water and expresso powder.

Add the flour baking, powder, hot chocolate mix, salt and cocoa.

Bake at 350 F for 25 to 30 minutes.

For the sauce:

1 cup of sugar.

1/2 of a cup of hot chocolate mix.

1/2 a tsp cream of tartar.

1 1/2 T of honey.

2 egg whites.


In a medium sauce pan mix together the sugar, hot chocolate mix, cream of tartar, water, salt, and honey, cook over medium heat until the sugar has dissolved.

Place the egg whites in your  mixer with a whisk attachment and whip the egg whites on high until they turn white continue whipping on high while you pour the hot sugar syrup into the egg whites.

Continue whipping for 7 minutes.

 Put the sauce into your refrigerator until it cools.


Slice the brownies to the size you want.

Place two of them on a plate and pour the sauce over them.

Serve with marshmallows and chocolate sauce.


Thursday, January 28, 2016

French Breakfast Muffins

Today I made french breakfast muffins. My mom started making these muffins 10 years ago. Today I am going to share the recipe.

Here it is.

French Breakfast Muffins

For the muffin you will need:

2 cups of flour 

2/3 a cup of sugar

1/2 a tsp of salt

1/4 of a tsp of nutmeg

1 egg

1 cup of milk
1 tsp vanilla extract

For the topping:

6 T butter

3/4 of a cup cinnamon sugar

In a large bowl: mix the dry ingredients until the are combined.

Mix all of the wet ingredients into the dry mixture, stir until a batter forms. 

Bake them for 15 minutes then rotate the pan and bake for another 5 to 7 minutes.

Let them cool.

Melt the butter.

Dip the top of each muffin into the melted butter then dip them in the cinnamon sugar.

Serve and enjoy.

Thursday, January 14, 2016

10 Dumb Kitchen Mistakes

Today I am going to tell you 10 dumb mistakes that me and my mom have done in the kitchen.
Here they are.

1: Touching the oven to see if it's hot.

2: Sticking your finger in a pot of water to see if it's hot.

3: Cracking eggs into the compost.

4: Dropping pizza on the floor off a large nonstick pizza pan wile holding another pizza in the other hand.

5: Putting powdered sugar in waffles instead of flour.

6: Using cayenne pepper instead of cinnamon while making cinnamon sugar ( My dad did this )

7: Turing the oven on while pizza dough was rising inside.

8: Touching the toaster while reaching into the toaster to get toast.

9: Not doing enough research and making disgusting tart crust.

10:  Burning peanut butter when making no bake peanut butter bars.

In conclusion we should use common sense and do more research.

Wednesday, January 13, 2016

8 Tips to Make A Good Souffle

Today I'm am going to tell you 8 tips to make a good souffle. The  first time I made a souffle it didn't rise and it also caved in. here are the tips to make a good souffle.

1: Add an acid.
Adding an acid like cream of tarter should give you egg whites more stability.

2: Use room temperature eggs.
Using room temperature eggs will make the whites  easier to whip whereas cold eggs will be harder to whip.

3: Don't drop your bowl of egg whites on the floor.
When I made my souffle my mom dropped my bowl of egg whites on the floor and a lot of air got knocked out of them.

4: Don't use greasy equipment.
If any of your equipment has any grease on it wash it or your souffle wont rise very well.

5: Don't overfold.
Only fold until it is just incorporated. If you fold it longer you will eliminate most of the air.

6: Use a ceramic souffle dish.
When you are making a souffle it is important to use a souffle dish. If you use glass or metal it will probably stick.

7: Use the bottom oven rack.
If you cook your souffle on the bottom oven rack it will most likely rise better.

8: Don't open the oven door.
If you open the oven door when your souffle is cooking it will fall even if you only open it a little.

Hopefully your souffle doesn't turn out like this.

Monday, January 4, 2016

Chocolate Pinata

A few weeks ago I made a chocolate pinata  for my sister's birthday.
The supplies you will need are: bowls, spoons, a giant silicone cupcake mold, 2 bags of  milk or dark chocolate chips, 1 bag of white chocolate chips, food coloring of your choice, and any candies you want.

First melt your milk or dark chocolate in a bowl in your microwave or over a double boiler and spread it on the inside of the bottom over your mold.

Then melt your white chocolate and color it. Then spread it on the top part of the mold.

Refrigerate both parts. When they are hardened remove the from your refrigerator and add a second coat of chocolate and refrigerate it again. Make sure you have some colored chocolate left.

Peel down the sides of the mold and remove the chocolate shell and fill the bottom overflowing with candy.

Put some leftover non colored chocolate in a sandwich bag and cut a small place off one of the corners. Pipe some chocolate all the way around the rim of the bottom part. Next place the top on and fill any gaps with more chocolate. If you want, put some small candies like M&Ms on the top  using some colored chocolate.

Store in your refrigerator until you are ready to serve it. Use a clean hammer or rolling pin to break it.

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