Brownies

 
brownies-LaRomiBakery
 

There is two type of people when it comes to brownies, the ones who like fudge with a crust, and the one who like them gooey. I am all for the crust and fudge on the inside. 

Making the brownie out of the box of course it is so so easy, but you know whats even easier. Make a large baking pan of brownies, cut them and freeze them. The brownies will remain fresh and tasteful if storage in an air tight container for up to 4 months. 

I make mine on a large baking pan, I have an adjustable frame (buy it from amazon here) which I create a base with foil paper, brush it with butter, and tadaaa, you get 48 brownies out of it. 

I like to have them in my freezer, which is a life savior for any last minute dinner plans, I always have something fresh and homemade to bring. If you pull them out of the freezer as soon as you know about the dinner, and keep them at room temperature, by the time you get to the dinner they will be perfect. On the way there stop at the grocery store and buy vanilla ice cream for a perfect combo :)

Brownies



 
 
 
 
 
 

 
 
 

 
 
 

 
 
 
 
 
 
 


Makes: 48 2"x2" 
         Prep time:         Cook time:

Ingredients:
  • 563 gr Dark Chocolate (preferebly 60% or higher)
  • 375 gr Butter
  • 925 gr Sugar
  • 8 Eggs
  • 150 gr All-purposed flour
  • 10 gr Salt
  • 100 gr walnuts, optional, I do not use them

Instructions:
  1. Pre-heat the oven to 350F, butter your prepare baking pan.
  2. On a medium bowl, heat resistant, combine the butter and chocolate. Place it in the microwave and using 30 seconds intervals melt them. Make sure to stir it in between the intervals. The first time you could time it for a minute and a half, and then continue in 30 seconds intervals.
  3. On the bowl of the standmixer, or a large bowl, combine the sugar and eggs. Mix it on medium speed, the mixture is going to get foamy and a pale yellow color.
  4. On a small bowl prepare the flour and salt.
  5. Pour the chocolate mixture into the eggs mixture and continue mixing until all included. Add the flour, start on slow speed, make sure to stop and scrape the sides and bottom of bowl. Mix for 30 seconds, and pour into desire pan.
  6. Cook for 30 minutes.
  7. Let it cool down at room temperature on a cooling rack, wrap with plastic paper and storage in the refrigerator for at least 8 hours. Remove from refrigerator and cut. You could serve them right away, or storage them in the freezer. If you would like to serve them in a few hours, let them sit at room temperature.

**Make Ahead: The brownie could be stored on the freezer for up to four months. Separate each layer with parchment paper.

Passover Recipes/ Gluten Free recipes

Passover is less than a week away. In the search for better desserts I tried, changed, updated, the following 4 recipes. There are few dessert cakes and some breakfast options. 

All recipes can be used through out the year as a healthier gluten free option. 

You will find each recipe bellow. 


 

This Banana Bread is moist, full of taste and adaptable. You can replace the almond flour by coconut flour or simply combine both of them. You can add chocolate chips in exchange for the pecans or as an addition. 


 

Not your classic pecan pie. This cake is fluffy and light. You can replace the pecans by almonds or cashews. Want to make it Parve? No problem, just drizzle parve chocolate and cover with some berries, or vice versa.


Say no more to the purchase macaroons. There is a before and after you try to make them. And the best part, you can always add chocolate chips, dry fruits. It is a great recipe to involve your kids in the process. Once they have cool down you can dipped the macaroons in chocolate: partially or fully.


Fresh and tasteful. For breakfast, dessert or coffee. Perfect to make right before passover and (hopefully not) to last till the end. Serve with berries or berries jam. 

Chocolate Lava Cake

styling: Orly Romay; recipe: La Romi Bakery

styling: Orly Romay; recipe: La Romi Bakery

 

Chocolate Lava Cake

Makes: 4 Cakes 
 
 
 
 
 
 
 
 
 
 Prep time: 
 
 
 
 
 
 
 
 Cook time:

Ingredients:
  • 113 gr dark chocolate
  • 113 gr butter
  • 124 gr eggs (3 eggs)
  • 45 gr egg yolk (3 yolks)
  • 50 gr sugar
  • 15 gr all-purpose flour
 

Instructions:
  1. Preheat the oven to 350 F. Butter and lightly flour 4 ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
  2. Sift the flour and set aside.
  3. In a medium bowl melt the butter and chocolate in the microwave in 30 seconds’ interval. Mix in between the intervals.
  4. On a small slightly beat the eggs and egg yolks. When chocolate is all melted add eggs and eggs yolks.
  5. Add the sugar, mix until slightly well integrated, incorporate the flour.
  6. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

**Make Ahead The batter can be refrigerated for several hours; bring to room temperature before baking.

moltenChoco LaRomiBakery.JPG

Chocolate Sablee

This recipe is simple and easy as 1,2,3. Same, same, but different from the regular sablee. Same ingredients, almost same quantities, one more ingredient: cacao. 

Chocolate sablee with Nutella ganache

Chocolate sablee with Nutella ganache

 

Chocolate Sablee


Makes: 600 grams         Prep time:         Cook time:

Ingredients:
  • 252 gr all-purpose flour
  • 28 gr unsweetened cacao
  • 200 gr butter
  • 100 gr powdered sugar
  • 1 egg
  • Instructions:
    1. Preheat the oven to 330 F.
    2. Sift cacao and sugar
    3. Combined the dry ingredients with the butter. You can integrate them by hand or using a mixer using low speed at the beginning and later on medium speed. When the butter is well integrated, it will take 10 minutes approximately, add the egg. Let it mix until you find a smooth and homogenous dough.
    4. Chill the dough on the refrigerator for at least an hour before using. When ready to use, cut as much dough as you need and save the rest in the refrigerator. Break the big dough into small pieces, we are doing this to make sure all dough has the same temperature. Once done, please bring all the dough together and now you can flour the surface. It is important not to over flour the surface because the dough will start to absorb the flour. For cookies I like them of 4mm, alfajores 3.5mm, and pie crust 3mm.


    ** TIP: It can be store in the refrigerator for a month, and in the freezer for up to 3 months. Please label the bag with item and date. We tent to use the freezer as those big storage, where we keep putting things and never remembering what we have. I find my self guilty of these and since started to label everything I am better at keeping track and using things from the freezer.

    **Vanilla Dough: Replace the cacao for flour.

Key Lime Pie

Year after year, this classic makes a statement every time it gets served. With just enough lime to feel sour, the right balance of condensed milk and just enough egg yolk to stabilize but not overwhelmed color. 

Key Lime Pie with Meringue and white chocolate flower.

Key Lime Pie with Meringue and white chocolate flower.

I still remember my first key lime pie. I wish I had a picture of it! Only if pictures where that easy at that time. While contain by the cake base it all looked good, but once mama cut it the cream came out like a strong river stream. 

While in school in baking school in Argentina a friend shared her recipe. Don't take me wrong, I still thank Andrea for sharing her recipe, but in my modest opinion it was way to yellow for me. It had too many egg yolks that it would tear in the oven . 

Key Lime Pie made in Argentina, when it would be too yellowish and tear in the oven.

Key Lime Pie made in Argentina, when it would be too yellowish and tear in the oven.

So, we embarked in the phenomenal process of recipe playing. 12 recipes later, we came up with this recipe. We decided that no zest would be used, we wanted the cream to be plain and smooth.

 

Key Lime Pie


 
 
 

 

 
 
 

 

 

 
 
 

 

 
 
 

 

 
 
 

 
 
 

 

 
 
 

 

 
 
 

 

 
 
 

 


Makes: 1 pie 
 
 
 

 
 Prep time: 
 
 
 

 
Cook time:

Ingredients:
  • 80 gr egg yolk (5 yolks)
  • 265 gr condensed milk
  • 100 gr lime juice, I used the lime juice sold at the grocery store
  • 400 gr Sablee Dough
  • Meringue:
    • 150 gr egg whites (5 egg whites)
    • 300 gr sugar
    • 150 gr water
    •  

      Instructions:
      1. Preheat the oven to 330 F.
      2. Prepare the baking tart with the sablee dough. Place foil paper on it and a few beans. Bake it for 20 minutes, remove beans and cook for 5 more minutes. Remove from the oven, and let cool down.
      3. In the meantime, on a medium bowl combine the egg yolks, condensed milk, and lime juice. Mix until all is well intregrated. Pour into pie and cook at 330 for 10 minutes.
      4. Meringue: On a small pot, place the water and sugar on high. When the syrup starts boiling and you could see bubbles on the top, place the egg whites on the bowl of your stand mixer with the whisk attachment on medium speed. Let the sugar syrup to continue boiling until it reaches 113C. From the corner of the bowl pour very softly the sugar syrup, increase the speed to high and continue mixing until the bowl reaches room temperature. Decorate the pie as yo wish. For the Key Lime Pie in the picture I used Wilton tip 1M.

      
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 ** TIP: The key lime pie cream could be made in advanced and store in the refrigerator for up to ten days. The Meringue needs to be used right away.