YaDa Chef Private and Personal Chefs

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). This recipe was written before the invention of baking powder, so no leavening agents are used.. 1/2 cup/115g unsalted butter 1 cup/192g raw granulated sugar 2 large eggs, room temperature 1/4 teaspoon salt 1/2 teaspoon/2ml pure Madagascar vanilla extract 6 tablespoons/42g dark chocolate baking (unsweetened) cocoa 2 tablespoons/30ml grapeseed oil 1/2 cup/63g all purpose flour Preheat oven to 350F/176C/Gas 4 Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each. Pour into a generously greased 8 inch by 8 inch/20cm x 20cm glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled. ** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for

Retooling and reworking recipes often takes a toll on anyone.  There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it. With that, we have been working on a simple coffee cake.  It is still in the work-through stages but is pretty good though a little plain to look at.   Making it look pretty is important and our pictures of our testing last night do not do the cake justice.   For the recipe, we opted to used decaffeinated instant coffee.  Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do. Here is the recipe we have come up with: 1 1/4 cups/156g all purpose flour   1/2 teaspoon/2ml baking powder   pintch of salt   3   large (or extra large if you have them on hand) eggs   1/4 cup (1 1/2 sticks)/58g unsalted sweet butter (softened and at room temperature)   3/4 cup/144g table sugar   1 teasp