I’ve just completed a video on how to make delicious Chocolate Fudge Brownies from scratch. It is surprisingly uncomplicated and a great recipe to introduce someone to baking.
(Baking means to cook any food in an oven with dry heat – it is also used to generally refer to the art of making breads and cakes, as in baker and bakeries.)
In this post, I’ll use the same recipe to show how to present brownies in a different way, giving them a different visual appeal. The brownies are going to be made in a (12-count) muffin tin instead of using the square pan I used in the video.
Brownie cupcakes made in a muffin tin are great fun to serve at home, or bring to a party. You can buy “special occasion” muffin tins that will make shapes like hearts, flowers, pumpkins, ghosts, or Christmas trees, that can really make cupcakes the centerpiece of a celebration!
If you have never done any baking before, you will need to buy a few ingredients that may not be already standard in your food cupboard. For this recipe, that will include all purpose white flour, unsweetened cocoa powder, (not instant hot chocolate but real unsweetened cocoa powder!) and vanilla extract.
Check the video (and the recipe card above!) for step-by-step instructions on making the brownie batter.
(By the way, when making soups and stews, precise measuring is not essential. However, baked goods like cakes, breads, cookies and brownies do require precise measuring.)
To make brownie cupcakes, line the muffin tin with tinfoil or paper “cupcake liners” and then spray it with non-stick cooking spray.
Just for comparison sake, I decided to also try using a silicone muffin tray as well. You may have seen this colorful, flexible, non-stick bakeware for sale in kitchen shops. They have generally received mixed reviews. I did not line mine with the cupcake liners, but I did give it a spray with the non-stick cooking spray.
Ladle the batter into the muffin pans with a small ladle…
…or a spoon.
Try to make them all the same size. Wipe up any drips or spills on the flat part of the muffin tray. Since the (red) silicone muffin tray is flexible, it is really essential to put it on a baking sheet to bake. Otherwise, lifting it in and out of the oven will be very difficult.
Bake the muffins in a 350-degree preheated oven for approximately 20 minutes. Check to see if they are done by sticking a toothpick into the center of the brownies. When you pull it out, it should have some moist crumbs attached to it.
Be careful not to over bake your brownies!
Remove the brownies from the oven and let them cool on a wire rack.
Use a knife to gently nudge the brownies out of the silicone pan.
The brownies with the cupcake liners just lift right out of the pan.
You can server the brownies with the liner paper or not. It comes off very easily.
Many reviewers of silicone bakeware say that baked products do not brown as nicely as when you use traditional bakeware. For these brownies, there was virtually very little difference, if any, in how they turned out. If you want fun-shaped brownies, I would recommend using the silicone muffin pan, otherwise a traditional muffin tin is just fine!
The really good thing about Chocolate Brownie cupcakes is that no one fights over who has the bigger piece of brownie!
What’s great about a baked potato is that it can be eaten as a side vegetable or as a main dish. Baked potatoes are one of those meals in my house that fit the category of, “I’m really tired and I’ve gone brain dead and I really don’t feel like cooking.”
While your potato is baking in the microwave you’ll have about 7 minutes to think about what sort of topping you would like to put on it. Classic ingredients like butter, sour cream, bacon bits, and chives are always delicious. But there are tons of other choices as well!
Some of my favorite toppings include:
- Cottage Cheese
- Plain yogurt
- Shredded cheddar cheese
- Mushrooms fried in olive oil
Many places around the world refer to a baked potato as a “jacket potato” and use very different toppings then what people in the USA use. For example it is quite common in the UK to use baked beans or tuna salad as a topping.
What’s your favorite topping?
Beer has a wealth of flavors. It is made in (and imported from) all over the world, and there are sophisticated beers from boutique or micro breweries that have developed their own unique flavors with locally-grown ingredients.
Using beer as an ingredient in cooking can add a whole new dimension of flavor to a recipe, just like adding salt or spices can. The beer flavor should not dominate, but enhance the flavors. Common usage of beer in cooking includes beer-can chicken , soups and stews, mussels and bratwurst steamed in beer, beer-battered foods that then get fried in oil, and desserts – particularly made with chocolate and Guinness. (See links below)
For the beginner cook, substitutions are very tricky and certain beers can negatively alter the appearance, as well as the flavor of the recipe. For example, using a stout for beer-battered recipes can turn the batter an unappealing shade of grey. Do be careful with substitutions. If the recipe specifically says what type of beer you should use, then do not substitute it for another beer. (For example, my recipe for Guinness Stout Beef Stew is based on using stout beer not light beer or ale.)
What about the alcohol?
According to our friend Kevin Wagner (a frequent contributor to this blog):
“Alcohol boils at 172 degrees, so any cooking you do with any kind of alcoholic beverage won’t leave any alcohol in the food once it’s done. It all evaporates off early and fast. So, you can serve/use any of these recipes/techniques for the whole family including kids and others who may be sensitive to such things.
Plus, there’s not that much alcohol in beer to begin with; it’s mostly water. The tricks you see in some food presentations where they flambé things (French for “set on fire”) only work if they pour concentrated alcohol (usually brandy) on right at your table and light it immediately, and you’ll notice it goes out very quickly as the fuel is consumed so fast.
The truth is, beer doesn’t have enough alcohol in it to burn. But, it does taste good, so here are some useful things you can do to share the wealth.”
Beer-Can Chicken is one of those odd inventions that seems to have developed a life of its own. The basic premise is to stand a chicken up on an empty beer can and cook it standing up.
For beginner cooks, I would rate the “Degree of Difficulty” on all Beer-Can Chicken recipes as “med-high,” as most involve firing up a barbecue grill in addition to preparing the chicken.
Crepes of Wrath has a great photo-tutorial on how to make Beer-Can Chicken
If you don’t have a barbecue, Vicki’s Healthful Eats and Sinful Treats demonstrates the same idea in the oven, following a Food Network recipe.
LiveFire actually uses the can method to smoke chickens. They look really scrumptious!
And finally, Cooking for Engineers shows us how to make Smoked Beer-Can Turkey. This recipe would be a fabulous change of pace for Thanksgiving dinner!
Warm, hearty soups and stews made with beer are great wintertime meals. Shaula at Your Mileage May Vary may well have fallen in love with Vermont because of this Cheddar and Ale soup recipe! I really like the look of this recipe as it is very specific about what beer, cheddar cheese and type of potatoes to use. This is very important information for the beginner cook!
Chocolate and chili sounds unusual but it’s quite a popular flavor combination. Jen has what looks like a fabulous Chocolate Stout Chili photo-tutorial that is also made with jalapenos. If you know how to brown beef, chop an onion, cut jalapenos, and mince garlic, this recipe is for you!
One of the simplest ways to cook with beer is to make Beer and Brats, as in bratwurst sausages. Brewed for Thought has two photos that are enough to make me want to try this recipe. In a nutshell, you sauté (fry) onions and sausages until they develop a nicely browned color, then pour on some beer, and let the onions and bratwurst simmer in the beer for 15 minutes. Then sit back and enjoy.
(Note: Be sure not to boil the brats in the beer as the intense heat may make the skin burst.)
Baking with Beer
Beer breads are generally described as “quick breads” as they use baking powder or baking soda to rise instead of yeast and take a lot less time to make. I did an Irish Bread video that is also a quick bread. Have a look at that video to see if quick breads are something you are ready to tackle.
The ingredients for beer bread are simple; flour, sugar, salt, baking powder, and beer are the basics. You can then add all sorts of herbs/cheese to fit your taste.
Farmgirl Fare has a really good basic recipe called Beyond Easy Beer Bread Recipe: A Warm Crusty Loaf In Under An Hour. She also gives all sorts of variations including adding shredded cheddar cheese and dill, or garlic and herbs, or rosemary and feta cheese, etc.
Epicurious has a really simple recipe using just the basic ingredients as well. They use 3 Tablespoons of sugar whereas Farmgirl uses only 1 Tablespoon of sugar. Neither recipe specifies what kind of beer to use, which is a pity.
As with all baking, measuring must be precise!
My Chocolate Cake For Beginners is made with Guinness.
This moist, rich, dense, chocolate cake is one that you will want to make again and again. (Here is the Metric Recipe.)
We all know that pairing certain foods with certain wines makes perfect sense. The same is true with beer. The right pairing of beer and food can make a huge difference to the taste of the meal. For example, as the NBWA says; “light ales and lagers go well with spicy Mexican, Indian, and Caribbean cuisine while brown ale beers go well with steak or roast beef. Just as nuts like walnuts and hazelnuts and potatoes roasted with garlic and rosemary go well with stout, dark ale.”
If you have used beer as an ingredient in the meal, you may want to serve that beer at your dinner party as well.
I would like to stress that I am not a beer drinker. I do hope that some of my readers that have had experience cooking with beer will jump in and help with any questions or comments.
**I would also like to thank Kevin Wagner for inspiring this post and Jessica Howard for her input!