Today and the next coming Mondays and Fridays in the next two months we will be featuring some of my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now. So please do visit and follow every one of them and I will assure you that you won’t be disappointed.
For today our guest will be Geni from Sweet and Crumby.
If I need to find something baking related then Sweet and Crumby would be my first stop, it’s a good resource for baking recipes, just look at this wonderful guest post. Geni as she describes it, she is the crumby part her blog while her daughter the head photographer and the sous chef would be the sweet part. Very passionate about her baking she bakes on every occasion and anything in between, I even think she even bakes in her dreams. She is also devoted in using organic, natural and preferably local ingredients which is evident on her recipes.
A good baker like this needs to share her creations so if you are interested on tasting that slice of cake or that hot off the oven muffins then its good news for those in the Los Angeles, San Fernando Valley or Orange County area as she is into catering all you need to do is just go to her site and contact her regarding the details. So without further ado let us all welcome Geni.
Hi all, I am so honored that Raymund asked if I would like to guest post on his amazing blog. He is one of the earliest bloggers whom I followed. I was instantly mesmerized by his exotic (to me) dishes and five star restaurant worthy food. I always am eager to see what he has next up his sleeve and if I’m hungry, then we have a problem because all I can think about is how much I wish I was at his family’s table.
Sweet and Crumby started because I have a rather enormous baking addiction. When my kitchen is clean and sparkly and looks untouched….I see a blank canvas, and my husband sees a disaster waiting to happen. My kids, husband and dog reap the rewards of my baking though so there are not too many complaints about the revolving mess on my counters. The dog mostly gets the crumbs on the floor, but I haven’t heard her complain yet either.
Two years and 196 posts later, I can honestly say that my mad baking skills (I never, ever claim to be a humble baker) have grown more than I ever imagined they could. I create my own recipes on a whim based on what I am craving and what it’s in my fridge and pantry. I rarely leave a recipe alone without “Geni-fying” it — FYI, usually that means getting it a little drunk.
Take these Cherry Chocolate Brownies, they are a much lighter version of brownies, lower in both fat and calories, but are still rich and sinful tasting and basically the recipe was just fine on its own. But then I decided it needed a little more oomph and my signature on it so I soaked the cherries in brandy, changed up the glaze by swapping out milk for cherry juice and, of course, added a swig of brandy. If you are making this for kids, then you can leave out the brandy and these brownies will still be divine, but if you need a little something special to bring to a friend’s house or to serve at your next barbecue for the adults, then by all means add the brandy and everyone will be talking about these addictive Cherry Chocolate (and Brandy) Brownies!
- ¼ - ½ c. of brandy (depends how much you are willing to part with because most will be discarded later)
- 1 c. canned dark cherries drained (reserve juices for glaze)
- If you want to use fresh cherries, simply pit them
- ¾ c. all purpose flour
- ¾ c. granulated sugar
- ¼ c. cocoa powder, best quality you can get your hands on (makes a HUGE difference)
- ½ t. baking powder
- ½ t. salt
- ½ c. refrigerated egg substitute (or egg whites if you prefer)
- ¼ c. Canola oil
- 1 t. pure vanilla extract
- ½ c. sifted powdered sugar
- 1 T. cocoa powder
- 1 T. reserved cherry juice
- 1 T. brandy
- Soak the drained cherries in ¼ -½ c. of brandy in a small bowl for 30 minutes.
- Spray an 8x8 pan with nonstick cooking spray (bottom and sides of pan). Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together flour through salt. In a small mixing bowl, combine egg substitute through vanilla and whisk. Pour the liquid ingredients into the dry ingredients and stir together with a rubber scraper until well combined. Pour and scrape batter into the prepared pan.
- Drain the cherries from the brandy (reserve brandy for glaze!) and sprinkle on top of the batter, dispersing evenly over the top. I pushed them down just slightly so they stuck into the batter. Bake for 20-25 minutes. The brownie portion should be slightly firm to the touch.
- Make the glaze: Sift powdered sugar and cocoa powder into a small mixing bowl. Add one tablespoon of the reserved cherry juice and one tablespoon of the reserved brandy. Whisk together. If it’s too runny, add a bit (like ⅛ c. ) more powdered sugar. The glaze should be pourable but not runny.
- Pour the glaze evenly over the brownies and let the brownies sit for about 30minutes before cutting them into bars. Enjoy!