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Tuesday, November 20, 2012

Sweet and spice laden Baklava

photo from Australian Gourmet Traveller

Baklavaclassic dessert of fillo, nuts & honey with hints of cinnamon and spices is soooooooo yummy…but it’s hands down the yummiest when it’s homemade. It dosent matter who's home it is that it comes out of.  It can be anyone’s home. A homemade baklava tends to have a lot more flavor…a lot more freshness…a little more somethin’ somethin’ than the vacuum sealed store brought alternative. Its true! Not that I buy a lot of baklava (what would my greek grandmothers say if they thought i bought baklava and not make it from their secret recipe.) But still.

Baklava makes a great Christmas treat, and since christmas is right around the corner it is the perfect opportunity to give, a whole pan to someone you love or split it up into portions and gift them in nicely crafted little boxes or bagies. Your recipients will love you even more than they already do. Is that possible well there is only one way to find out! 

Here’s how you make it:
First: Enroll in our Baklava making class either on November 29th, 7-8:30pm or December 5th, 7-8:30pm. $40/person. This includes hands-on instruction, baklava recipe and your own take- home tray of baklava ready to bake for your next holiday get together or your own pleasure. 
Next: Make a tray of scrumptious baklava on your own and let the lovin' begin.  

2 Opportunities for This Class:
St. Athanasius Greek Orthodox Church, 4 Appleton Street, Arlington MA November 29th, 7-8:30pm
December 5th, 7-8:30pm

Please reserve your space by sending an email to: $40/person (includes hands-on instruction, baklava recipe and your own take- home tray of baklava) 

Monday, August 27, 2012

Blueberry love

Hi, everyone, I hope you all had a relaxing weekend enjoying the last of the summer weekends.  Today I’d like to celebrate my most important fruit of the summer…blueberries. On the weekend I baked two of these loaves (cakes really) one was meant for a girls brunch, but never made it through the afternoon.  
By God’s good graces, today’s recipe is simple and quick to just throw together before running to get breakfast done.  After the batter is whipped up, and the blueberries are mixed in, bake it for about 50 minutes. Simple!  And that’s how I bring my favorite summer berry into my cakes. And ladies please don't forget to use really Greek yogurt for the yogurt the recipe calls for, Fage yogurt to be exact. Enjoy!

Zingy Blueberry-Lemon Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, Greek Fage yogurt and Juicy blueberries. Is then lightly brushed with a lemon syrup then drizzled with a vanilla glaze.
Blueberry Lemon Yogurt Loaf
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Vanilla Glaze:
1 cups confectioners’ sugar, sifted
2 tablespoons vanilla extract
1 tablespoon water
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the vanilla glaze, in a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of the vanilla extract and water. The mixture should be thick but pourable. Add up to another tablespoon of water if the mixture is too stiff. Pour the glaze over the top of each loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf

Tuesday, August 14, 2012

Apricot dreams

Have you all been making the most out of your summer? Of course, you have danced around the beach with you new Marc Jacobs Bikini, and strolled down wearing your DVF wedges. But have you really made the most of your summer season. Did you take a bite out of that freshly cut peach from your farmers market stall or ate a wedge of freshly cut watermelon and letting the juices run down the side of your mouth. I know i haven't. Once August 1st strolled right in, I fell into a minor panic that I hadn’t made the most of the summer fruit season. I realized that I hadn't made my apricot jam or my Greek Cherry spoon sweet that pairs heavenly with the Greek Fage yogurt,  So, it’s crunch time. I’ve created a to do list of all the things I’d like to make before the end of the month, and at the very top of it is my Jam. I hope you give it a go and enjoy summer all year round!  

Apricot Jam
six 1 cup (250ml) jars

2.5 pounds fresh apricots
1/2 cup water
6 cups sugar
1 vanilla bean
One lemon, halved
optional: 1 tablespoon amaretto

Halve apricots, remove pips and slice halves into half again. If you wish, crack a few  apricot kernels and add them to each jam jar you plan to fill. Place these in a big saucepan with the water, cover and cook on medium high until the fruit has softened right downAdd the sugar and the vanilla bean, scraping the seeds into the hot fruit. Cook uncovered skimming off any foam that rises to the surface. As the mixture thickens stir frequently to make sure the jam doesn't burn on the bottom. Place a small plate in the freezer and cook the fruit mixture for about 5 minutes at a rolling boil. To test if it’s ready, just drop half a teaspoon full of the jam onto your cold plate. Let it sit a minute and then push your finger through the middle of the jam. If it wrinkles and is feeling nice and thick then it’s ready. If not continue to cook, then re- test the jam until it reaches that consistency. Once done stir in the lemon juice and amaretto, if using and ladle the jam into clean jars. Cover tightly and let cool to room temp. Once cool refrigerate until ready to use. 

Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.

Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.

The jam recipe has been adapted from one by David Lebovitz. 

Monday, August 6, 2012

Chocolate Espresso Jello

Have a happy Monday, everyone! How was your weekend? As predicted, mine was a total stresser: 2 kiddie birthday parties, errands and a house hold that needed plenty of work. In the midst of all that, I found time to make a 2 tier cake (for one of the parties), blueberry muffins, and blueberry pancakes for Sunday's breakfast. All i wanted to do was relax and make jello. A Chocolate Jello to be exact. A chocolate jello i could share with my chocoholic friends. 

Knowing i had no time what so ever to make a simple jello, i still couldn't get it off my mind. This fantasy had to become reality and therefore inspired today’s recipe. I’d love to share it with you and hope that you to would have a sweet chocolaty weekend as i. Enjoy!

Espresso Sauce (optional)

1 large egg yolks
2 tablespoons sugar
3/4 cup milk1 teaspoon instant espresso powder, (I'm sure if you don't have the granules you could use instant coffee granules)
With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.Pour through a mesh strainer and cool to room temperature, then cover and chill.

1 1/4 cups chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted
In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the 8 inch spring form pan. Cover and refrigerate while you make the filling.

7 oz. semi sweet chocolate
1 1/2 cups milk1/2 cup heavy cream
3 1/2 teaspoons gelatin powder
3 1/2 tablespoons sugar
1 tablespoons Dutch-processed cocoa powdera pinch of salt

Pour 3 tablespoons of water into a medium bowl and sprinkle the gelatin on top. (make sure all of the gelatin is well hydrated. Add drops of water if not fully hydrated.)
Chop the semi sweet chocolate and place in bowl.
In a heavy 2 quart saucepan, whisk together the milk, heavy cream, sugar, salt, and cocoa powder and bring just to a bare simmer, stirring gently. Make sure sugar has melted.
Remove from heat and add the gelatin mixture, gently stirring to combine. Add this to the chopped chocolate. Stir until completely cooled.Cool to room temperature and pour into cooled crust.Cover with plastic wrap and chill for at least 3 hours or until set and cool.
To unmold the gelatin, grease the inside of the pan with vegetable oil before pouring the gelatin mixture inches Run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.Spoon chilled espresso sauce right over the dessert.

Wednesday, August 1, 2012

Sunny Greek Salad

No Greek summer would be complete without island hopping, soaking up the Grecian sun and eating a 'Horiatiki," or as we know it, the "Greek salad".  Ripe juicy tomatoes, crisp European cucumber, crunchy yellow onions, Kalamata olives, fragrant Greek oregano, extra virgin olive oil, and let's not forget the feta cheese (and not a leaf of lettuce)... these are the ingredients that secure this salad as a world-wide favorite, whether an appetizer, side dish, main course, or even a snack.
Even if you haven't had the pleasure of soaking in the Grecian sun while dining at a small taverna (or Greek-style restaurant) by the beach, while wearing your bikini and Havaiana flip-flops, you definitely had the pleasure of knowing a Greek salad at some point or another. Unfortunately, I have come to tell you that you have been dooped, played for, bamboozled. What most of you think is a Greek salad, is not in fact a traditional Greek salad or Horiatiki; it is the Greek American interpretation of the Greek salad.  A marriage of convenience between a garden salad with tons of creamy "Greek" dressing (whose dressing in fact is far from Greek) and feta, of which the outcome is grounds for a speedy divorce. A traditional Greek salad should have no lettuce, spring mix or any other kind of green leaf other then the dried Greek oregano; further, Greeks have never included any creamy dressing concoctions on their vegetables other than the famous "avgolemono”, but that's a discussion for a cooler day.  A real Greek salad is dressed with simply extra virgin olive oil, oregano, salt and pepper.

The Horiatiki appeared when tourism increased in the 60's and 70's, and Greek dishes were gaining popularity. A creation made by the 'wannabe' restaurateurs of the time, that wanted to charge more for a simple salad of tomatoes, cucumbers, and onions which had fixed pricing from the government. Therefore, with the addition of a slab of feta cheese, they accidentally created this wonderful salad while inflating the price.

Nonetheless, the Greek salad, with its beautiful color composition and bold flavors, made its way as a summer salad in every Greek household, and eventually all over the world. The unique combination of summer vegetables with extra virgin olive oil, Greek feta and Greek oregano won our hearts and our taste buds.

Grab your havanianas and your SPF, and start your island hoping, and when your tummy grumbles and hunger strikes, feed it at the local seaside taverna. Your reward, not only the Grecian sun, but the "horiatiki" you will be enjoying!

Greece: Agia Paraskeui Beach near the Ionian Sea in the area of Sivota, in Thesprotia.

Horiatiki aka Greek Salad

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1/4 pound (113.5g) of Greek feta cheese, sliced or cumbled
dried Greek oregano (rigani)
sea salt
top quality extra virgin olive oil
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)

Wash and dry the tomatoes, cucumber. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled, and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), drizzle the oil over the top, and serve with crust bread.

Tips: Before you cut the salad, place all the vegetables in the refrigerator for an hour. The coolness of the ingredients brings out the flavors.

Monday, July 16, 2012

Summer Cheesecake

Can you believe that summer is almost reaching its half point? If you’re in denial (like me) and the calendar dosen’t persuade you of this then, the temperature certainly should. As usual during this season, I fall into a berry frenzy and cant stop eating berries the season has to offer (blackberries are my fervor now a days). 
Due to my recent berry/health frenzy the lack of sugar consumption (after all it is bikini season) has brought on some serious sugar cravings. With my berry kick in mind, and sugar cravings whispering in my ear I thought I’d use my all time fav dessert and tackle both my sugar and berry desire. Lemon Blackberry Cheesecake. Enjoy!

Lemon Blackberry Cheesecake
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 cup sour cream
1 cup sugar
1 tablespoon vanilla extract
2 tablespoon all purpose flour
2 eggs
3 yolks
Pinch of salt
1/3 cup heavy cream
¾ pint of blackberries
2 tablespoons sugar
zest and juice of half a lemon
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla
Preheat oven to 325 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 8-10 minutes. Cool.
In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, divide between two bowls.
In a food processor or blender, purée 3/4 pint of the blackberries. Put the blackberries through a sieve. Add the lemon zest and juice. Pour the sieved purée into one bowl of the cheese mixture, mix well.
Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour.
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
Remove the cheesecake from the water bath. Run a knife along the edge of the cheesecake. Spread an even layer of sour cream topping and place in the refrigerator for 6 hours to completely cool before serving.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Tuesday, June 26, 2012

Patriotic pops

Ladies, are you looking for some Patriotic inspiration? Bored and in need of a spectacular yet easy dessert that will keep the crowd coming back for more? Whether you’re hosting a 4th of July get-together and serving up burgers and hotdogs or hosting a playful patriotic clambake party, these spectacular red, white and blue treats are guaranteed to make your party a sweet as well as a spectacular celebration. Enjoy!

Friday, February 24, 2012

Haute Chews: Sweet Warm Hues

Hello All! This weeks Haute Chews is inspired by warm hues (perhaps because it is snowing again here in the lovely city of Boston, or maybe just because this vegetable medley looks so yummy). Either way, a little bit of warm hues in this winter blues never hurt anyone. Enjoy your weekend!
 Gucci Printed silk dress • Yves Saint Laurent Gold-plated stingray-effect cuff •Gucci Zebra-print calf-hair pumps • Victoria Beckham Mini Satchel textured-leather shoulder bag  • CO-OP Barneys New York Basic Skinny Belt  Plenty: Vibrant Recipes from London's Ottolenghi


Roasted parsnips and sweet potatoes with caper vinaigrette
Recipe & photo from Plenty by Yotam Ottolenghi

4 parsnips (700g in total)
4 medium red onions
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Salt and black pepper
1. Preheat the oven to gas mark 5/190°C/375°F. Peel the parsnips and cut into two or three segments, depending on their length. Then cut each piece lengthways into two or four. You want pieces roughly 5cm long and 1.5cm wide. Peel the onions and cut each into six wedges.
2Place the parsnips and onions in a large mixing bowl and add 120ml of the olive oil, the thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread out in a large roasting tin. Roast for 20 minutes.
3. While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins on) widthways in half, then each half into six wedges. Add the potatoes to the tin and stir well. Roast for a further 40-50 minutes.
4. When all the vegetables are cooked through and have taken on a golden colour, stir in the tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining oil and ½ tsp salt.
5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and
adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting tin.

Thursday, February 16, 2012

Greek Golden Loukoumades

"Loukoumades," a pretty exotic name right? But when you break it down, these sweets are a pretty simple concoction; in fact, they are nothing more then little fired dough balls. Now don't get me wrong these little Greek golden beauties are amazing, drizzled with thyme honey and topped with a sprinkle of cinnamon. They truly make your mouth sing serenading love songs.
But Greek taste buds are not the only ones that sing their praise. Many other cultures have something similar to loukoumades. The French have beignets, the Mexicans have churros, and the Americans have doughnuts, just to name a few. And to think that so much yumminess comes from just flour, yeast, water, and sometimes a pinch of sugar or a drizzle of honey. Easy peasy and simple right?
So is it cliché to say that the best things in life are the simplest? Of course it is, but who cares. Once you pop the first one in your mouth, we’re betting you won’t be able to stop at one (or even two).
4 cups all-purpose flour
1 pkg. (1/4 oz) instant yeast
2 tbs. baking powder
1 tbs. honey
1 tsp. salt
 2 cups lukewarm water
 2 cups canola or corn oil
Ground cinnamon and walnuts for serving

For the syrup:
2 cups sugar
1 stick cinnamon
1-cup water
1/2 cup honey
In a medium to large mixing bowl, add the flour, yeast, baking powder, and honey. Slowly add the water. Add salt and mix well to combine.
Cover the batter with plastic wrap and set aside in a warm place for about 30 - 45 min to rise (or until batter has doubled in size).
Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking (about 350F).
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.

Saturday, February 11, 2012

Haute Chews: NYC Yummies

Photo by Sang An

Hope you all had a wonderful week! As usual, I'm looking forward to a semi-relaxing weekend. Although, I wish I were attending NY Fashion Week, {sipping my cosmos's and eating NY yummies}, unfortunately I will be getting caught up on chores and groceries after a long week of work. So for those of you attending all the glitz and glamour of NY fashion week here is a suitcase full of goodies I would suggest you take along. As for us ladies with previous engagements well, I leave you with a nice ice cream dessert to ease the pain. Enjoy!

Vanilla-Bean Ice Cream With Almond Sablé and Chocolate Liquid Crunch

Provided by: Chef Thomas Keller
Served at: Per Se

Vanilla-Bean Ice Cream
2 cups milk
2 cups heavy cream
1 vanilla bean, split
3⁄4 cup sugar
10 egg yolks

Toasted-Almond Sablé
1⁄2 cup sugar
1⁄2 cup plus 3 tablespoons butter
1⁄2 teaspoon salt
2 vanilla beans
3 cups almonds, roasted in a 325-degree oven until golden brown, finely chopped
1⁄2 cup plus 2 tablespoons cake flour

Chocolate Liquid Crunch

2 ounces bittersweet Valrhona 70 percent chocolate
1 1⁄2 ounces extra-bitter Valrhona 70 percent chocolate
1 tablespoon coconut oil
Vanilla-Bean Ice Cream 
Bring the milk, cream, vanilla bean, and half the sugar to a boil in a saucepan. Remove from the heat, cover, and allow to steep for 1 hour.

In a bowl, whisk the egg yolks and remaining sugar until smooth and slightly thickened. Gradually whisk 1⁄3 of the liquid into the yolks, return this mixture to the saucepan, and cook over medium heat, stirring with a wooden spoon until it coats the back of the spoon. Strain this custard into a container, and chill in an ice bath. When the custard has cooled, cover it, and refrigerate for several hours or overnight. Transfer to an ice-cream machine, and process according to directions.
Toasted-Almond Sablé
Preheat the oven to 325 degrees.

Beat together the sugar, butter, and salt in a mixer fitted with a paddle. Scrape the seeds from the vanilla beans into the creamed butter.

Add 2 cups of the chopped almonds, then mix in the cake flour until well combined. Roll this sablé dough into a 3-inch-diameter log, wrap with plastic wrap, and refrigerate for 3 hours. Cut the log into 1⁄4-inch-thick slices. Place these sablé cookies on a parchment-lined baking sheet, and bake until golden brown, about 8 to10 minutes. Cool the sablés on the sheet.

Chocolate Liquid Crunch
Melt the two chocolates together in a bowl set over a pan of simmering water, add coconut oil, and heat until dissolved. Keep the liquid lukewarm until ready to pour over the ice cream. 
To Serve
Place one sablé on each plate, and top with a large rounded scoop of ice cream. Drizzle the chocolate liquid crunch over the ice cream until covered, and serve immediately.

Friday, February 3, 2012

Haute Chews: Valentine Pink

Happy February Ladies! Which means that Valentine's is just around the corner, and I am ready to put on the table all the goodness that Valentines day is about. First off, lots of chocolate, hot pink (according to me!), and hearts! But before I begin, let's put you in the mood for romance. You'll need a great dinner outfit, a chocolate dessert that is appealing to the eyes as well as the tummy, and of course lots of flowers! Nothing says I love you better then heart shaped chocolates and flowers. Oui oui?! Enjoy!
Burak Uyan Cutout suede and leather sandals • Tibi Ruffled silk-chiffon dress • Jimmy Choo Candy glitter acrylic clutch  

Forever Brownies
serving: 16 squares

2/3 cup plus 1 tbls all purpose flour
2/3 cup cake flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup unsweetened alkalized cocoa powder
1/5 pound plus 2 tbls (18 tbls) unsalted butter, melted and slightly cooled
5 oz unsweetened chocolate melted and slightly cooled
4 oz bittersweet chocolate melted and slightly cooled
5 lg eggs
2 cups superfine sugar
2 1/2 tsp vanilla extract
2 tbls corn syrup
confectioners' sugar, for sifting over the baked bars

Preheat the oven to 325 degrees F.
Lengthwise and width wise, line the inside of a 9 by 9 by 2 inch baking pan with parchment paper, leaving about 2-3 inches of parchment paper extended on all four sides. 

For the batter: Sift the all purpose flour, cake flour, baking powder, salt, and cocoa powder onto a sheet of waxed paper.
Whisk the melted butter, melted unsweetened chocolate, and melted bittersweet chocolate in a medium size mixing bowl until smooth. In a large mixing bowl, beat the eggs just to mix thoroughly. Add the superfine sugar and beat for 45 seconds, just to combine. Blend in the butter melted chocolate mixture, vanilla extract, and corn syrup. Re sift the flour mixture over the chocolate mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even textured.
Pour and scrape the batter into the prepared pan, Smooth the top with a flexible palette knife.
Bake the brownies in the preheated oven for 30 -33 minutes, or just till set. There may be a few slender cracks on top.
Cool the brownies in the pan on a cooling rack for 30 minutes. Refrigerate for 4 hours. Gently lift out the large block, using the parchment paper  sides to remove it from the pan. Cut the brownies into squares, using a chef's knife. Detach the squares from the parchment paper. Store in an airtight tin with parchment paper separating the layers. Sift the confectioners' sugar over the top of the brownies just before serving.