Hubby called it as "hari mama memasak".
Being a morning person, as usual i started off the day by doing some laundry and cleaning. Then i took out the usual ingredients and start mixing the batter for pancake, and here we go 8-9 pcs of beautiful pancakes ready for brekkie. Thought of giving a try to any of the crepes recipes that i've collected from the internet (remember my failed crepes story, ahaaa i still determine to improvise my crepe skills!), but suddenly ideas popped out! why not using the marvellous Nigella's pancake batter to make crepes eh??after all they're using basically the same ingredients. So without further ado i added some milk to make the batter more fluid, and drop a ladle of the batter onto the same pan. See whether i got it right this time or not????
I've altered the recipe here n there to suit my taste, and everybody just loves it. Hb likes it, my kids love it, my colleague said sedappppppnyerrrrr, my neighbour also said the same, and myself??? haha makan tak bley stop beb, kol 11.30pm ngapp 4 ketul sekaligus time panas2 tuh :p heaven!
gambar fresh from the oven
The Baked Brownie – Matt Lewis (Oprah’s favourite!)- taken from Baked: New Frontiers In Baking
makes 24 brownies – use 8x8’
1 1/4 cups all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa
11 oz. dark chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1″ pieces - i use salted butter, and omit the salt
1 tsp instant espresso powder - i use nescafe rich
1 1/2 cups granulated sugar - i reduce to 1 1/4 cups
1/2 cup firmly packed light brown sugar - i reduce to 1/4 cups
5 eggs at room temp
2 tsp vanilla extract
Preheat the oven to 350 degrees. Butter the sides and bottom of a 9×13″ glass or light-colored metal baking pan.
In a medium bowl, whisk together the flour, salt, and cocoa.
Melt the chocolate, butter, instant espresso powder, stirring occasionally, until completely melted and smooth. Turn off the heat. Whisk in the sugars. Mixture should be room temperature.
Sprinkle in the flour mixture, and fold the flour mixture into the chocolate until combined. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
When cool, cut the brownies into squares. These keep tightly wrapped for up to three days.