While I like this period of time of taking a break from work, I must say occasionally, there are guilt and discomfort feeling too. I read this “In between jobs” article and really like the 8 ways to make the most of your transition suggested by the author. With the new found abundance of time during this period, I can do the things that I wanted to do .. spending time with family, baking/cooking and blogging. And this is one of them.
It was my nephew, Herng Herng’s birthday. Since the school exam was over, I invited the family for lunch. Kids were very excited to meet their cousins, had meals together and could play the new Monopoly Empire which were waiting for their school exams to be over. I was feeling relax too and decided to bake brownies for tea time. I invited Jaselyn and Darren along so that all the cousins can get together again and also with Jaselyn is back from her exchange program from Illinois.
It is very easy and fast to bake brownies.
- All-purpose flour – 1 3/4 cups
- Granulated sugar – 1 1/2 cups (*Note : 1 cup will do if you do not want too sweet)
- Cocoa powder – 3 /4 cup
- Baking soda – 1 1/2 tsp
- Salt – 1/2 teaspoon
- Baking powder – 1 1/2 tsp
- Eggs – 2 large, at room temperature
- Bananas – 4 ripe, mashed (Pisang emas will be a good choice as it’s sweet)
- Warm water – 1 cup
- Milk – 1/2 cup (full cream)
- Vegetable oil – 1/2 cup (sunflower or canola)
- Vanilla extract – 1 1/2 teaspoon
Chocolate Frosting Ingredients:
- Semisweet or bittersweet chocolate – 8 ounces (227 grams) cut into small pieces (may add about 1 1/4 cups of chocolate chips)
- Whipping cream – 3/4 cup
Previously, I’ve used EasyMelt’s Dark chocolate buttons to replace the above chocolate frosting ingredients. More convenient.
- Cut baking paper, the size of the pans, grease the pans, cover with parchment paper and grease again. Set aside. (1 square tin – 9 inch)
- Preheat oven to 175 degrees C
- In a large bowl, sift the flour, cocoa powder, baking soda, salt, and baking powder together, set aside. Whisk in the sugar.
- In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil and vanilla extract.
- Add the wet ingredients (egg mixture) to the dry ingredients (flour mixture) and stir or whisk until just combined. To get the best result try stirring on the same direction using a spatula; do not over mix. The batter is going to be quite thin.
- Pour the batter into the prepared pans. Bake for about 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Avoid opening the oven door in the first 30 minutes. Remove from the oven and let cool for about 10 minutes.
- After the cakes reached the room temperature, remove them from the pans. If you used parchment paper, take it off. If you can’t take the cakes off the pans easily, try loosening the edges with a sharp knife.
- To make the chocolate frosting: Place the chopped chocolate in a medium sized stainless steel or heatproof bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate brownie.
- Cover brownie with the chocolate frosting.
Fresh from the oven and topped with chocolate frosting.
The ripe banana emas add sweetness to the brownies. Served with vanilla ice-cream and it enhanced the warm brownies taste.
Kids had so much fun that they played till dinner time.
My sister told me that her son had a great time and told her that he is very happy that I’m not working now and could organize this gathering for them. Yes … it has been a long, long time since I invited them over, had lunch and played together, baked for tea time and ended with dinner together. I used to be so tired by the time weekend was here or I had to clear work over the weekend.
That’s my Sunday. Lots of kids laughter at home and it’s the best music to the ears.