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Wednesday, 7 February 2018
Celebration food: Fudgy Chocolate Raspberry Brownies, Taquitos and Chocolate Coconut pie
Sweet Potato Lime Taquitos with avocado dipping sauce.
It was the first time I had made taquitos. And a busy day. So when I took over from my mum in rolling up the sweet potato, it cracked horribly. My mum had read the recipe more closely than me and told me I had to microwave 2 corn tortilla for 45 seconds so it rolled without ripping. Far more time than I expected. The resulting taquitos were really good but had to be fried before the lunch and heated up.
grubs and my sister to bring a fruit platter. Fran focused on the platter rather than the fruit and made a platter with a bit of everything - cheese, rice crackers, vegies, strawberries and lamingtons. It was rather spectacular. Grubs are not spectacular - even when made to be a bit of round and a bit of square - but they never fail to delight me.
Crisp coconut and chocolate pie. It was rather rich and looked almost as good as Martha Stewart's. However the coconut crust was too thick compared to the filling and once we cut a piece it was rather crumbly over the filling. I think if I make it again I would like to make it a slice to cut smaller pieces and perhaps to put some condensed milk (and use unsweetened not sweetened coconut) into the base to stop it being so crumbly. I also think I would like something to soften the topping a little and maybe sweeten it a bit as it was quite bitter. Mostly I would love the time and opportunities to experiment with the recipe!
More brownie recipes on Green Gourmet Giraffe:
Candy cane brownies
Chocolate beetroot brownies
Chocolate brownies with chikpea flour (gf)
GF Donna Hay Brownies (gf)
Tim Tam brownies
Vegan brownies with optional dulce de leche swirl (v)
Zucchini brownie with smoked walnuts (v)
Fudgy Chocolate Raspberry Brownies
From Coles Magazine Summer 2018
395g tin of condensed milk
1 tsp vanilla bean paste
1 cup plain white flour
1/2 cup desiccated coconut
1/2 cup brown sugar
1/4 cup cocoa
1 tsp baking powder
1 cup frozen raspberries
1/2 cup dark choc chips
1/2 cup white choc chips
Preheat oven to 180 C. Grease and line a 20cm square cake tin.
Mix condensed milk, butter and vanilla in a medium saucepan over low heat (you don't want the mixture too warm) for about 5 minutes or until butter melts.
Stir in flour, coconut, brown sugar, cocoa and baking powder in the saucepan. (I heated my butter over medium heat and so my mixture was too warm and I had to transfer to a bowl to cool it enough that it did not melt the choc chips. Fold in raspberries and choc chips.
Pour into prepared cake tin and bake for 25 minutes. Turn off oven and leave for 5 minutes before removing. It should be soft but slightly browned and showing a few cracks. Cool in tin and then cut into squares.
On the Stereo:
Foreign Affairs: Tom Waits