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Beyond Good Persian Caramel Brownie

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Persian Caramel Brownie..it’s Beyond Good! 

A few months ago I assisted another chef with her sugar masterpiece for the Salon Du Chocolat Fashion Show at the New York City Jacob Javits Convention Center. It smelled so good walking into the convention hall. There were chocolate cookies, chocolates, bonbons, candy melts, hot cocoa, and more everywhere. My favorite vendors were Beyond Chocolate & Mozart Chocolate Liqueur. This was a chocoholics dream come true. I was so happy to see my new found friend Ashton Pina on-site showcasing chocolate for Madecasse aka Beyond Good Chocolate. Ashton connected with me offering an opportunity to infuse our brands. I was so excited about this collaboration. 

I’ve been setting you all up for the win! You will need the Dark Chocolate Ganache Recipe and the Persian Caramel recipe to bring this entire recipe together. It’s the ultimate sweet payoff! 

Iran is formerly known as Persia, and the major language is known as Farsi. “Persian poetry is some of the most beautiful poetry in the world and the Persians cultivated four unique types of poetry; the “epic”, the “ghasideh” a purpose poem, the “masnavi” a narrative poem, and the “ghazal” a lyrical poem”.

Persian Desserts. The first thing that comes to my mind is a myriad of bold & alluring colors, nuts, the aromatics of saffron and rose water, honey, and pistachios. I decided to release my favorite rich dark brownie recipe infusing it with the taste of Persia. It’s so rich and nutty that it’s Beyond Good! I hope you enjoy it. 

Materials

  • Tabletop or handheld mixer 
  • Spatula
  • Mixing bowls
  • Beyond Good Vanilla
  • Beyond Good Vanilla Bean

Dark Chocolate Brownie Ingredients

  • 1 1/2 cups unsalted butter
  • 1 ½ cups granulated sugar
  • 1  ½ cups Dark Cocoa Powder
  • 6 eggs 
  • 1 ½ cups All-Purpose Flour 
  • 1 tablespoon Beyond Good Vanilla
  • 1 Beyond Good Vanilla Bean Pod 
  • 2 cups Beyond Good Chocolate Melts
  • ½ tablespoon salt

Directions:

In a mixing bowl or using a handheld mixer, combine salt, sugar, and eggs beat on high. You want to beat this mixture for 2-3 minutes until its light and fluffy with peaks. Add the vanilla. Using a knife cut open the vanilla bean pod and scrape with a teaspoon. You can save your pod to make your own vanilla later on. 

Slowly combine the cocoa powder and all purpose flower. 

Add the melted butter

Garnish (optional):

Dark Chocolate ganache drizzled with my Persian Caramel Sauce 

Dark Chocolate Ganache

Persian Caramel Sauce

Keto Muffins

Keto Berry Muffin

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Keto Mixed Berry Muffin

A few years ago I tried out the Keto lifestyle with delicious results. The problem is that’s all I had delicious results no seriously I didn’t lose a pound. As a matter of fact, I gained weight and couldn’t figure it out. See, Keto is not just about no carbs there is a thing called personal macro calculator which I completely overlooked. You’re probably wondering how such a smart woman didn’t know about Macros. If you are wondering such, that’s like expecting that people with degrees have the answer to everything in life and I am here to politely educate you that we do not. Now, back to my story. I was so excited about the results that I did not pay attention to the details of the journey. Got it? So, I ended up overdoing it on soft cheeses, not counting macros and calories. I had purchased a keto recipe book and went wild on the recipes with the high cheese and cream content. It was delicious though. Some Keto recipes will have you going over your personal macros in one meal. This is not beneficial to you.  The cheese is very high in fat and contributes to high cholesterol challenges. So, let’s break down some aspects of this recipe that makes it Keto and why. 

A word to the wise, you should always consult with your physician and/or a Nutritionist prior to starting any health loss regimen.

Almond flour

It is crushed almonds with the skin removed through a process known as blanching. For example, A serving (1/4 cup or 28 grams) of almond flour has around 160 calories, 6 grams of carbs and 3 grams of fiber. Making this (measurement) only 6 total carbs or 3 net carbs per serving.

Stevia

When you’re on Keto sweeteners with a low glycemic index is important to keep your blood sugar down. Stevia has a glycemic index of zero and will not interrupt ketosis.

Heavy Cream

Regular whole milk has 12 grams of carbs per cup whereas heavy cream has 4 grams of carbs per cup. 

Eggs

6 grams of protein and less than 1 gram of carbs

Finally, here it is the delicious Keto Berry Muffin recipe. 

Keto Berry Muffins

Ingredients:

  • 1 cup almond flour 
  • ¼ cup erythritol or stevia
  • ¼ cup heavy cream
  • 1 egg
  • 1 teaspoon Beyond Good vanilla extract
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 teaspoon instant coffee powder
  • ¼ warm/hot water
  • ¼ cup blueberries
  • ¼ cup chopped strawberries (optional)

Materials

  • 6 count muffin pan
  • Mixing bowls
  • Ice cream scoop (optional) or ¼ measuring cup
  • Hand-held or tabletop mixer 

Instructions:

1.       In a large mixing bowl combine heavy cream, egg and vanilla extract and whip on high. I used my handheld mixer to keep it simple. 

2.       Mix and stir in the almond flour, erythritol or stevia and baking powder with salt and instant coffee powder. I added ¼ cup of warm or hot water to activate the instant coffee versus biting into coffee minerals. 

3.       With the help of an ice cream scoop, scoop out from the batter and bake the muffins in a preheated oven at 350 F or 180 C degrees for about 15-20 minutes.

4.       Serve and enjoy. I like my muffins hot out of the oven! 

My Planned Holiday Events

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You can count on EventPlanner.com to tap into their Entrepreneurial resources to bring you fun holiday ideas and engaging events.

One of my marketing objectives for De L’or Cakery Corporation is to grow our brand organically and locally. On December 21, 2019, I will be a vendor at a Taste of the Bronx and I recently applied to be a vendor at Bronx Night Market. I am super excited to tap into the Bronx. Most of my clients are from Long Island, Queens, and Brooklyn as I use to reside in Brooklyn. For fun, I will be attending the By Faith Gala hosted by GeannasWonderCreations. Geanna is my Sugar Sister (baker friend) located in the Bronx, New York. She hosts a yearly gala that benefits a youth program in the Dominican Republic. The local cake community supports her project. She is making a significant difference in the lives of others. This is also another wonderful opportunity to connect and reconnect with other Sugar Artists.

For more fun and innovative ideas check out EventPlanner.com

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Rich Dark Chocolate Ganache

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I am a verified chocoholic. Webster’s Dictionary should place my profile picture under the word chocolate. I promise you there is no one else in this world that loves chocolate as much as I do. My love for chocolate is a dangerous syndrome. I doubt that Chocoholic Anonymous would decrease my usage. As a matter of fact, I would be that one participant that disrupts the group thrusting everyone into pure sweet absolution. It would be like a scene out of Confessions of a Shopaholic where Rebecca Bloomwood causes an uproar in her shopaholic’s counseling group. I can see us now rummaging Neuhaus and then over to Godiva. Ghirardelli would not let us in. I would screw up your treatment services.

Dark Chocolate Chips

For those of you not seeking solace away from chocolate, I invite you to try out this dark chocolate ganache. You can layer it between a torte cake, French toast, or pipe on cupcakes. For a Saturday morning breakfast treat, smear it on a slice of toast topped with fresh strawberries and bananas.

Ingredients:

10.5 oz (300 g.) dark chocolate
½ cup (120ml.) heavy cream
3 tablespoons butter
1 tablespoon extra-strong espresso (optional)
1 teaspoon vanilla extract
pinch of salt

Materials

Hand Mixer

Directions

Place the chopped dark chocolate or dark chocolate chips in a large glass bowl with the butter. In a saucepan over medium heat, heat up the heavy cream until it comes almost to a boil. Pour the heavy cream over the chocolate and butter and let it sit for 3-4 minutes. Using a wire whisk or handheld mixer whisk together slowly adding in the vanilla, coffee, and pinch of salt. Mix well until combined and let it set a minimum of 4-5 hours or overnight.
  

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Vegetarian Coconut Cake

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Vegetarian Coconut cake

2 2/3 cups organic all-purpose flour

2 ¼ teaspoons baking powder

¼ teaspoon kosher salt

2 1/2 sticks unsalted plant-based butter room temperature (not too soft)

2 cups organic granulated sugar

3 large vegetarian fed eggs brought to room temperature (Wilcox eggs)

3 large egg yolks brought to room temperature

¾ cup Thai coconut milk

1 ½ cup of sweetened shredded coconut

1 tablespoon coconut flavored vanilla

Materials

3-9-inch cake pans

Directions:

Preheat the oven to 350 degrees Fahrenheit and position a rack in the center of the oven.  I like to use Pam flour baking spray to coat my baking pans. Line each baking pan with round paper parchment to protect the bottom of your baked cake. 

In a mixer, combine the butter, sugar and vanilla mixing on high slowly adding in each egg at a time and then all of the egg yolks. Mix on high until its light and fluffy.

In a separate bowl, mix the baking powder, salt, and all-purpose flour to aerate evenly. This step will allow the baking powder to evenly distribute throughout your mixture which contributes to an evenly baked cake.

Gently add in the dry mixture to the wet ingredients mixing with a paddle attachment and scraping down the sides of the bowl. Slowly add in the coconut milk and scrap down the sides of the bowl. Also, bring the mixer to a halt and scrap the bottom of the bowl. If you have mixture at the bottom of the bowl that did not incorporate you need to adjust your mixer settings.

Gently fold the shredded coconut into your mixture using a spatula. Do not use the mixture attachment. If you over mix you don’t want all of your shredded coconut at the bottom of your cake.  Pour your mixture evenly into the three pans and bake.

Optional: garnish with lime and toasted almonds

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Countrycrock-plantbasedbutter Blog 2

Vegan Buttercream Recipe

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Vegan Vanilla Buttercream

As I was shopping in the local supermarket, a new item caught my eye. I am in a very challenging phase of engaging in the Pescatarian lifestyle. The challenge is I am allergic to shellfish so that limits my options of protein intake so I may have to keep poultry as a once in a blue moon option along with protein shakes. I learned later on this year that I am allergic to dairy. Country Crock listened to its audience and came out with plant-based butter and honey I love it. It’s delicious, rich, buttery, and not salty no pun intended. This is a win-win. It was on sale so I grabbed quite a few and I should’ve gone back to the supermarket to clean house. It’s dairy-free, plant-based, and tastes superb! It does not get any better than this ladies and gentlemen. So, I decided to make some buttercream with it and the reviews were very very positive.  I piped my buttercream onto my gourmet cupcakes along with fresh pineapples and strawberries. It was a hit. It gets better! I used it in my milk chocolate buttercream recipe and topped it with caramel sauce and sea salt. I took these to work for my staff and colleagues. Baby! I was getting reviews for 5 days straight.

Here’s the small downfall of this plant-based butter, caramel sauce ends up breaking down the buttercream causing it to slightly liquefy as it’s concentrated. At the same time, I was traveling via train on a hot day however the train was cool.  My suggestion is to add 1 tablespoon of Meringue powder in place of 1 teaspoon of Meringue powder if you are going to use a chocolate or caramel sauce. My staff popped those cupcakes in the refrigerator to firm up and voila it was greatness.

Plant Based Buttercream

Ingredients:

2 sticks of country crock plant-based butter

4-6 cups of organic confectioners’ sugar

1 teaspoon of Meringue powder

2 tablespoons of organic vanilla

5 tablespoons of water (you may need more), coconut heavy cream, or Starbucks Dairy Free Caramel Macchiato creamer

Equipment:

Tabletop or handheld mixer

Mixing/glass bowl

Directions:

In your mixing bowl, combine the confectioners’ sugar, one stick of butter, meringue powder, and water mixing on medium.  After one minute, add in the next stick of butter and vanilla mix on high. With a spatula, spread on your cakes or cupcakes or add to a piping bag using Wilton tip 1M to pipe beautiful rosettes.

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Hazelnut Biscotti

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Biscotti with hazelnuts and almonds

I had so much fun learning how to make these fun and delicious Italian cookies. Guess what? These cookies have been traced to Prato, Italy and is Latin for biscoctus meaning double baked. I asked my Facebook followers to vote should I dip it in milk, dark, or white chocolate and almost everyone said dip it in all of the chocolate flavors and so I did. I love sipping on a sugar free hot cocoa or a cup of coffee dipping my Biscotti in for that upmost comfort feeling. You know the taste of the biscotti and coffee together melting in your mouth. It’s August….but winter is coming so start practicing this delicious recipe.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (200g) granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
½ cup (120 g) melted butter
4 eggs, room temperature
150 g. raw hazelnuts
150 g. raw almonds
zest of 1 orange or lemon

Preheat your oven to 320 F or 160 C degrees. Attach your dough hook to your table top mixer or with your hand held mixer combine all of the ingredients. Your going to mix your combined ingredients and set your mixer to medium until a very soft dough forms. Transfer the dough to a work surface dusted with flour and divide it in two parts. Form each part of the dough into the shape of a log and place on a parchment lined baking sheet. Place the baking sheet in the oven and bake for 20-30 minutes. Remove the baking sheet out of the oven and slice each loaf in multiple pieces and place them back in the oven for an additional 10-15 minutes until golden brown and dry out. If the cookies are soft place them back in the oven for an additional 5-10 minutes.

Optional: I melted some chocolate wafer in a microwave safe glass bowl and dipped the cool hardened Biscotti. I added some edible goal leaves cause i’m fancy.

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