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Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts

The Original BenShot Shot Glass with Real 0.308 Bullet

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The Original BenShot Shot Glass
The Original BenShot


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    1.75oz shot glass made from high-quality, heavy glass
    Lead-free 0.308 caliber real bullet
    Glasses come individually packaged (packaging made in the USA)
These shot glasses are made in our glass-working studio in Wisconsin. We use a real bullet (Barnes 30393 30 Caliber solid copper bullet) . The glass holds liquid - it can be used to drink. Glass is malleable at high temperatures (>1000 degrees) so we use lots of heat and glass furnaces to produce these.




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MIGMAGING

Eight heavenly treats you can make without flour

Sometimes we want a piece of delicious dessert so badly, but there’s none of that all-important ingredient — flour — at home. This leaves you with two choices — going to the shops to buy some, or (the better option) just cooking one of these amazing desserts without flour. These ones are guaranteed to impress everyone who comes to visit you.

1. Chocolate-coconut bars

INGREDIENTS
200 ml of light cream (20% fat)
200 g of shredded coconut
300 g of milk chocolate
85 g of sugar
50 g of butter
2 tablespoons of seed oil

PREPARATION
1. Melt the butter, sugar, and cream over a low heat, but don’t allow them to boil.

2. When they’re melted, turn off the heat. Add the shredded coconut and mix everything together well.

3. Line a baking sheet with parchment paper, pour the mixture on it, and place it into the freezer for an hour.

4. When it becomes solid, cut it into bars and put the bars in the fridge overnight.

5. Now they are frozen solid and ready to be coated. To make the chocolate coating, melt the chocolate over a water-bath and add the seed oil.

6. Coat each bar in the chocolate using a fork. Coat the top and sides evenly first, then the bottom.

2. Chocolate and nut whipped cream

INGREDIENTS
4 eggs
100 g of sugar
400 ml of milk
100 g of dark chocolate
100 g of ground nuts
1 tablespoon of gelatin

PREPARATION
1. Place the gelatin in a bowl and pour in some water (you will need 1/4 cup or less). Let it expand a bit, then melt it over a water-bath or in the microwave. The gelatin should melt completely.

2. Whisk together the egg yolks and sugar using a mixer.

3. Bring the milk to the boil.

4. Carefully add several tablespoons (4 or 5) of hot milk to the egg mixture to equalise temperatures.

5. Put the milk on a low heat, pour in the egg batter carefully and mix everything together thoroughly. Simmer until it thickens, but do not bring it to the boil.

6. While the eggs and milk are simmering, grate the chocolate with a fine grater. Add the grated chocolate to the batter and mix well to let the chocolate melt completely.

7. Add the gelatin and ground nuts.

7. Put the cream into silicone molds and place them in the fridge overnight.

3. Light and airy cheesecake

INGREDIENTS
3 eggs
120 g of cream cheese
120 g of white chocolate

PREPARATION
1. Separate the egg yolks from their whites. Put the egg whites in a bowl and cover with kitchen film. Put them in the fridge.

2. Melt the chocolate over a water-bath and add the cheese. Mix the ingredients together.

3. Add the yolks and mix everything again.

4. Whisk the egg whites and add them to the mixture.

5. Line a baking mold with parchment paper and grease it with oil.

6. Bake the cheesecake for 15 minutes at 170°C.

7. Cool it down and garnish with powdered sugar.

4. Oatmeal cookies

INGREDIENTS
100 g of butter
140 g of rolled oats
1 egg
100 g of sugar
A pinch of cinnamon
1 teaspoon of baking powder

PREPARATION
1. Make flour from rolled oats using a blender or coffee-grinder.

2. Whisk the softened butter together with the sugar to make a smooth cream.

3. Add an egg and whisk everything together.

4. Add the oat flour, baking powder, and cinnamon, and mix everything together with a scapula.

5. Cover the dough with an airtight cover and place in the fridge for an hour and half.

6. With wet hands, form walnut-sized balls and place them on a baking sheet lined with parchment. There should be 4 cm of space between the cookies.

7. Bake for 15 to 20 minutes at 180-190°C.

5. Berry cakes

INGREDIENTS
4 eggs
The zest from 1 lemon
3 tablespoons of corn starch
1/4 teaspoon of baking powder
1/2 teaspoon of sugar
Dried cranberries, blueberries, or raisins to taste
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the whites together with salt.

2. Mix together the egg yolks, ground zest, corn starch, sugar, and baking powder using the low setting of a mixer. Then add the dried berries and mix everything carefully with a fork.

3. Put the paste in small molds or in one big baking mold. If your molds aren’t silicone, grease them with oil a bit and sprinkle with starch.

4. Preheat the oven to 180°С and bake the cakes for 20 minutes until they turn golden.

6. Cottage cheese pancakes

INGREDIENTS
1 egg
4 tablespoons of semolina
1 tablespoon of sugar
600 g of cottage cheese

PREPARATION
1. Mash the cheese with a spatula.

2. Add the semolina, egg, and sugar.

3. Mix everything well to get a smooth paste.

4. With wet hands, form patties from the mixture.

5. Coat them in a small amount of semolina and fry them with seed oil on both sides.

7. Banana pancakes

INGREDIENTS
2 bananas
4 eggs

PREPARATION
1. Mash bananas to make a puree.

2. Whisk the eggs.

3. Combine the banana puree and the eggs.

4. Roast in a dry skillet without oil.

8. Chocolate brownie

INGREDIENTS
7 eggs
200 g of chocolate (60% or more)
2 tablespoons of cocoa powder
150 g of butter
220 g of sugar
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the egg yolks and 150 g of sugar together.

2. Melt the chocolate and butter over a water-bath and mix thoroughly.

3. Mix together the chocolate and egg pastes.

4. Whisk the egg whites together with the cocoa powder, salt and the rest of the sugar.

5. Combine the egg whites with the chocolate batter and mix them together carefully.

6. Place 2/3 of the batter in a baking mold greased with oil. Bake it for 20 minutes at 180°C. Use a wooden stick to check if it’s done.

7. Take it out of the oven. Spread the rest of the batter over the cake. The edges of the brownie (about 1 cm) shouldn’t be covered with the batter. Cover it with kitchen film and put in the fridge for 1 hour.

8. Bake for 10 minutes at 200°C. The top of the brownies should remain liquidy.

Six chocolate desserts that are too seductive to be legal

Very few people don’t like chocolate. It is an important part of any diet, and it also makes us smarter — so why not eat it as much as you can?

1. Crispy and delicate chocolate cookie

INGREDIENTS
3 egg whites
65 g of cocoa powder
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1 teaspoon of vanilla
100 g of chocolate drops
360 g of powdered sugar

PREPARATION
1. Combine all the dry ingredients in a bowl.

2. Add the egg whites and vanilla. Mix everything together with a whisk to get a smooth paste. Do not whip it up, just mix it.

3. Add the chocolate drops.

4. Line a baking sheet with parchment paper. Scoop the batter with a teaspoon and make small cookies. There should be 2 or 3 cm between them. Bake for 15 minutes at 180° C.

5. Let the cookies cool down for 10 minutes. They are very brittle when hot.

2. Chocolate cheesecake

INGREDIENTS
250 g of cookies
150 g of butter
2 tablets of dark chocolate
3 eggs
1 cup of powdered sugar (or sugar)
750 g of Philadelphia cream cheese
2 tablespoons of cocoa powder
500 g of sour cream

PREPARATION
Let’s make the base first.

1. Grind the cookies using a blender. It’s better to use chocolate cookies, but if you don’t have them, use any kind of cookie and add a bit of melted chocolate.

2. Add the butter and a little bit of cinnamon (but no more than 1/2 teaspoon).

3. Grease a round mold with butter and place the cookies at the bottom, slightly pressing them down.

4. Cover the mold with kitchen film and put it in the fridge for 30 minutes.

Now we make the filling.

1. Melt the dark chocolate over a water bath.

2. Whisk the eggs together with powdered sugar to create stiff peaks.

3. Keep on whisking and add the chocolate, cream cheese, vanilla and sour cream.

4. Mix everything well to get a smooth cream.

5. Preheat the oven to 160° C. Spread the filling over the base and smooth the surface. Bake for 1 hour.

6. Turn off the oven, open the door and let the cheesecake sit for 2 hours.

7. Take the cheesecake out of the oven carefully and place it in the fridge for 5 to 7 hours.

8. You can garnish the cheesecake with whipped cream or chocolate icing.

How to make chocolate icing.

1. Bring the cream to a boil.

2. Break the chocolate into chunks and melt them in the cream, stirring until you get a smooth paste.

3. Carefully place the icing on top and smooth it with a spatula.

4. If you want to make something unusual, place melted white chocolate on the icing and draw a ’spider web’ using a toothpick.


3. The most delicate chocolate mousse

INGREDIENTS
100 g of dark chocolate (70% cocoa)
200 ml of hazelnut milk
300 g of tofu
50 g of ground hazelnut

PREPARATION
1. Break the chocolate into chunks and put them in a pan. Cut the tofu into small pieces. Add the tofu and hazelnut milk to the chocolate.

2. Melt the chocolate, stirring, over low heat. All the ingredients should mix completely.

3. When the chocolate has melted, put it in a bowl and whisk with a mixer until you get a smooth, creamy mousse.

4. Put the dessert in molds and sprinkle with the ground hazelnut. Place it in the fridge for 1 hour.

4. Chocolate and almond brownie

INGREDIENTS
100 g of butter
45 g of dark chocolate
60 g of cocoa powder
1 cup of sugar
1/4 teaspoon of salt
1 teaspoon of vanilla
1 egg
80 g of flour
200 g chocolate chunks
Almonds for garnishing

PREPARATION
1. Preheat the oven to 180° C. Line a square mold with parchment paper.

2. Melt the butter with dark chocolate in a large pan until you get a smooth paste. Turn off the stove. Add the cocoa powder, salt and sugar.

3. Add the egg, vanilla, and flour. Mix everything well. Put the batter in the mold and bake for 25 to 30 minutes. You can check if it’s done by using a toothpick.

4. Let the brownie cool down completely.

5. Melt 200 g of chocolate over a water bath. Stir it until it melts completely.

6. Spread the chocolate over the brownie. Cut the almonds into flakes and sprinkle them over the brownie.

7. Keep the brownie in the fridge until the chocolate topping cools completely.

5. Chocolate lava cake in a cup

INGREDIENTS
1/2 cup of unsalted butter
15 g of dark chocolate
1/2 cup + 2 teaspoons of chocolate drops
1 egg
1/3 cup of sugar
1/8 teaspoon of salt
1/2 teaspoon of vanilla
1/4 cup of flour
Vanilla ice cream for serving

PREPARATION
1. Preheat the oven to 160° C. Prepare 2 small cake molds.

2. Combine the butter, chocolate and 1/2 cup of chocolate drops in a heatproof bowl. Place the bowl over a pan with boiling water (the bottom shouldn’t touch the water). Melt the ingredients, stirring. When you get a smooth paste, turn off the stove and let the paste cool down.

3. Whisk the egg together with sugar to create white peaks. Add the melted chocolate, salt, vanilla and flour.

4. Place the batter in the molds. Put 1 teaspoon of chocolate drops on top and carefully press them down to the middle of the cake. Bake the cakes for 15 to 20 minutes until the top gets dry and crusty. Cool the cakes and serve with ice cream.

6. Chocolate cream pie

INGREDIENTS
For the batter:
200 g of unsalted butter
2 cups of wheat flour
1/5 cup of sugar
1/2 cup of brown sugar
3/4 cup of cocoa powder
1 teaspoon of baking soda
1 teaspoon of salt
2 large eggs
1/2 cup of sour cream
1 teaspoon of vanilla
Butter for greasing the mold
Almonds for garnishing
For the cream:
670 g of dark chocolate
300 g of unsalted butter

PREPARATION
1. Preheat the oven to 180° C. Line 2 molds (about 22 cm in diameter) with baking paper and grease with butter.

2. Combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl.

3. Place the butter and a glass of water in a small pan. Bring it to a boil. Add this mixture to the dry ingredients and blend with a mixer on the lowest setting. Then add the eggs (one by one), sour cream and vanilla. Mix everything thoroughly.

4. Pour the batter into the molds and bake for 35 to 45 minutes. Check to see if it’s done with a toothpick (it should come out clean). Take the cakes out of the oven and let them cool down for 20 minutes in their molds.

5. While the cakes are cooling down, prepare the cream. Melt the chocolate in the microwave or over a water bath, stirring. Add the butter and blend thoroughly with a blender or mixer.

6. Spread 3/4 cup of the cream over the cake, cover it with the other one, and top the pie with the rest of the cream.

7. Garnish the pie with almond flakes and put it in the fridge for 6 to 8 hours.

How to Turn Brownies into a Coconut Treat That’s Perfect for Any Party

Coconut lovers, rejoice! Your ultimate brownie has arrived. This average chocolate brownie has been given an epic upgrade with a layer of sweet coconut filling and then a layer of rich chocolate ganache. Have you ever seen a brownie so unbelievably drool-worthy? Even better, this brownie isn’t difficult to make at all. Sure, it takes a little longer than your pre-made boxed brownie mix, but most from-scratch recipes do! You can easily whip up a batch of these for your next bake sale, party, or just for you and your friends to enjoy! Watch the video to see how it’s done…or for a little quick eye candy. We’re not judging.

CHOCOLATE COCONUT BROWNIES

These gorgeous brownies look just as amazing as they taste – and they look pretty amazing. Are we all seeing that fudgy brownie batter? It looks heavenly. With these brownies, we have no doubt that you are really going to wow your friends and family!

INGREDIENTS
– 3 oz (100g) semisweet chocolate
– 3/4 cup (170g) butter
– 1 tsp (1g) instant coffee powder
– 1 cup (200g) sugar
– 3 eggs
– 1 tsp (5g) vanilla extract
– 1 tbsp (8g) dark cocoa powder
– 1/2 tsp (2g) salt
– 3/4 cup (95g) flour
– Coconut Filling
– 12 oz (340g) sweetened condensed milk
– 2 1/2 cups (200g) unsweetened coconut flakes
– Chocolate Ganache
– 1/2 cup (100g) whipping cream
– 4 oz (120g) semisweet chocolate

DIRECTIONS
1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.

2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.

3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.

4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

5. Let the brownies cool completely.

6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.

7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.

8. Cut into squares and serve.

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