Putting to the Test

Two weeks ago, my 13-year old son was telling me about one of his school projects. Yes, they have lots, but that one in particular required my intervention.

Oh…? What could that be? Yep, I was curious 😀

I had hoped it was an easy one because I was really exhausted, mentally, with tons of unanticipated reports to accomplish at work with specified deadlines. The last thing I wanted was another ton of bricks on my shoulders.

That evening, my boy came up to me and said, “Mama, I need a recipe from you for my school project, indicating at least 10 points or steps to accomplish the final outcome

Huh? Is that it? I thought, that was an easy one.

I told my son to go search for THE recipe on my blog he thought would befit his school project. And by the way, to make the quest a lot simpler for him, I have 2 big binders of the printed hardcopies of every single post I have published on my blog since March 2010!

It was such a novel seeing my boy sitting on the couch, flipping through the pages of my posts. For some posts, he seemed to take a longer time browsing than another. I was quite sure he could find something in no time at all. He finished browsing the first binder and went through flipping the second binder. He stopped longer on some of the posts than another. Good. Getting warmer…

When he came to the last page, I was eager to know what his choice was.

But then I saw the grimace on his face, which transmitted a bleak message on my end. Hmmmm….. not looking good.

So, have you found anything? I asked

He frowned briefly, and went through the binders the second time round.

At that point, I was getting fidgety. He wanted a recipe (tried and tested) which he had loads to choose from, with step-by-step photos to boot. And he dared tell me there was nothing. Yes, NOTHING! Grrrrr… I suddenly felt a ton of red hot bricks landing on my shoulders!

THUMP! Thud!

Ouch!

I tried to speed up the quest process by choosing a recipe which involved a few steps. I asked him if the Ngo Hiang” (5-spice Sausage Rolls or Wonton recipe which required some tactics of folding or wrapping would be a good choice. Nope!

How about the Honeycomb Cake Nope!
Or any of the Rice Cooker Cakes? Nope!
Brazilian Cheese Bread? Maybe

Okay, at least we had a “maybe”

Then you tell me what you want, son. I retorted.

At that instant, he was kind of bookmarking one of my posts dated 25th November 2013!

This! He said, pointing to the photo of my Moist Beetroot Chocolate Cake or Brownie

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BUT… on condition that I used apples instead of beetroot! He said the ingredients must be local, as in 100% Belgian produce, and most importantly, that it’s something that he would enjoy devouring. In other words, my son had put me to the test, in a very scheming manner. Oh yes. *grin*

He wanted me to bake fresh brownies using apples, and not copy paste any of the published posts I had on my blog! And OMG, I had wanted to have a good rest that weekend not wanting to do anything, especially, in the kitchen, however, it was not meant to be. Alas! No rest for me. *sob*

Precious Belgian Project

When Venus Williams came to Antwerp, Belgium in 2002 for the Diamond Games, a professional women’s tennis tournament, she was asked this question, “What will you be bringing back from Belgium to the US?”

Lots of Belgian chocolates, of course (besides diamonds…)

Well, it’s not only Venus who had made that statement but that could easily come from any tourists, my family from Malaysia, included. When my younger sister and Mum came to visit us in 2010, she ended up being ‘overweight’ when she checked-in their luggage at the airport in Zaventem heading back to Malaysia. And guess what, she ended up paying Eur 350 for the excess weight which comprised the heavyweight bars after bars of Belgian chocolates! She could have left the chocolates behind with us, and I could have arranged for a separate shipment from BE to MY but she wanted to indulge in the Belgian choc bars immediately when touched down in MY and not wanting to wait for another month for the chocolates to arrive in Kuching. Okey-dokey. Crystal Clear! Understood! If my sister was crazy enough to pay Eur 350 for the excess weight, it shows how precious and indispensable Belgian chocolates are 😉

I made these brownies using one of Belgium’s purest and finest chocolates. The result was a dark, rich, chewy, bitter-sweet brownie.

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Ingredients

2 Haspengouw Jonagolds, finely grated
240g Galler Noir Profond 85% (Dark, bitter chocolate rich in cocoa!)
130g Solo butter
250g Candico organic cane sugar
3 eggs
8g Dr. Oetker Bourbon vanilla sugar
16g Dr. Oetker Backin baking powder
100g Anco self-raising flour
A pinch of salt

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For the detailed direction , please refer here.

Because this was my son’s school project, I took more recent photos of the steps that used the requested ingredients.

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Here were some compulsory photos my son requested me to take showing the end product and a jonagold.

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The Final Piece of the Puzzle

When I have finished baking and letting the cake cooled for at least 3 hours before cutting the brownies in little rectangles, my part was done. The last piece of the jigsaw puzzle was for my son. After all, it was his school project. How he wanted to direct the grand finale was totally up to him. He was the Director. I was only the Actor.

Of course I was curious 😉

And here’s the final curtain…

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This was the result of what my 13-year old son had put together that same evening I baked those brownies. By the way, he took the photo of me grating the jonagolds ;-). He followed me around the kitchen closely and jotting down the ingredients and the steps all by himself! He transferred the scribbled notes and re-typed the entire manuscript on the computer. I was (and is) very proud of my son.

Good job, mama, BUT …. GREAT job, son!

Oh yes, I brought a few pieces of the brownies to work the next day. One of my colleagues commented that she had just experienced a culinary orgasm😊

Amongst all the colleagues’ remarks, I was especially looking forward to the comment of a particular colleague. He’s a fantastic baker. He has baked several birthday and anniversary cakes, complete with fondant decorations and up to 4-tier! And guess what? I got an email from him with the following feedback, “The brownies are so good. May I have the recipe?

I rest my case!

Because it’s February and someone commented that these brownies were a culinary orgasm and it’s Valentine’s Day tomorrow, I’m submitting this post to “My Treasured Recipes #5 – Chinese New Year Goodies/ Valentine’s Day (Jan/Feb 2015)” hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Because I have used 85% cocoa content per Galler bar multiply by 3, I’m linking this post to the February 2015 Little Thumbs Up with the theme “COCOA” organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Grace of Life can be Simple.

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I’m also submitting this post to We Should Cocoa hosted by Katie of Recipe for Perfection. I thought the February theme “BROWNIES” was absolutely spot on!

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I’m also linking this tasty brownie recipe to Tasty Tuesdays by HonestMum

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Have a great weekend and Happy Valentine’s Day to all!

Here’s a story worth reading – The Story of St Valentine

Cheers!

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Comments
  1. mel885 says:

    Pls bake this cake in aug for me. Love chocolates especially belguan chocs…they are the best 8n the world. My hugs and miih miih to my peisinty.Tq

  2. Nasifriet says:

    I knew you will love this! And Aye Aye for Aug!😜

  3. HonestMum says:

    They look incredible! Thanks for linking up to #tastytuesdays x

  4. Doreen says:

    Hi Nasifriet,
    This brownies looks great! How I wish I can grab a piece from you!
    I must try to make this myself BUt have to wait till I manage to get some Belgian chocolate first ..lol
    Thanks for shairng this to LTU!
    mui

  5. Nasifriet says:

    Thanks, Mui. If ever I visit Miri, I will let you know. Will bring these chocs for you😜

  6. How lovely! I’ve used applesauce to make healthy brownies before and was quite pleased with the result, but now I must try using fresh!

  7. Nasifriet says:

    Yes, you should try with fresh apples. But applesauce sounds delicious too😊

  8. Choclette says:

    Just love the look of these brownies and the story behind them. I’ve used apples as a middle layer in brownies, but I’ve not incorporated them completely – I will now be trying your method. Thanks for sharing with We Should Cocoa.

  9. Nasifriet says:

    Oh, that sounds interesting with the sandwiched apples. I bet the brownies were yummy with lots of texture. I’d love to give that a try.

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