Sep 302013

Georgia Pecan Brownie (1) ~ Simple Recipes Dot Me

I must confess that I am not a big fan of brownies…maybe because they are usually overly sweet…on the other hand my husband loves brownies. As a matter of fact he stops quite frequently at the local bakery just to get a piece of brownie…I always think to myself, brownies usually are so simple to make and I could bake brownies that are less sweet with more nuts, this way I could satisfy him (he loves nuts) and me…

After searching many issues of Desserts Magazine, I decided to make a very simple recipe of brownie that was featured on the issue # 6…I made half of the indicated recipe, and yes, I did cut the sugar and increased the amount of pecan…in spite of cutting the sugar they came out sweeter than I expected, but much better than the store bought, and I love the extra pecans in it. No need to say, my husband loved it!

Georgia Pecan Brownie (2) ~ Simple Recipes Dot Me


½ cup unsalted butter (1 stick)
¾ cup sugar
¾ cup all-purpose flour
½ cup + 1 tablespoons cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ tablespoon vanilla extract
6 oz bittersweet chocolate, finely chopped
1 cup toasted pecan, pieces


Preheat oven to 350F and butter a 9 x 6 inch baking pan.

In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.

Melt the butter in a saucepan over medium heat and stir in the sugar to dissolves. Keep the mixture warm.

Add the warm butter and sugar mixture to the dry ingredients mix, stir to combine. Add the eggs, vanilla extract, chocolate and the nuts.

Stir until the chocolate is almost all melted and the ingredients are combined into a thick batter.

Pour the batter into the prepared pan and spread the top to even.

Bake for 25 to 35 minutes until set.

Remove from the rack to cool. Cut into pieces and serve. Store into an airtight container for up to 3 days.

Georgia Pecan Brownie (3) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (4) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (5) ~ Simple Recipes Dot Me

Enjoy this simple recipe for brownie with a cup of coffee or tea!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 082013

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (6)

This is one of the food that I love and amazes me that my husband enjoys it… very much…I say that because this is so “Asian”…even many Asian people do not care for it, let alone people that was never exposed to it…

I must admit that the concept of sweet bean soup with mochi. Mochi? Yes, this gooey sticky little balls floating in a not so appealing murky, brownish, greenish color soup…and served iced, cold or warm? Yes, it might be troublesome for some people to accept hehehe! That is why I was so surprised that my husband embraced this dessert/snack so fast and often asks me to make it.

I have been cooking this for a while and it is perfect at any season of the year…I serve it cold/iced during summer and warm during winter. I often have the little mochi balls in the freezer…so when need I boiled them for a few minutes and it is ready to go.

In this particular recipe I added barley and use coconut sugar to sweeten the green bean soup, but you are free to use whatever kind of grains and sugar.


1 ½ cup dry green beans (mung beans)
1/3 cup barley
Coconut sugar to taste

Mochi Balls (fresh or frozen) recipe at Simple Ideas

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (2)

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (1)


Wash the green beans and soak in water overnight. Do the same with the barley.

Place the bean and the barley in a thermo cooker and follow the instruction, making sure that the beans are fully cooked and soft. In case you do not have a thermo cooker please do the following:

In a big pot add the green bean and barley with water, about 1 ½ in above the bean. Cook until the beans have soften.

Add more water and coconut sugar to your taste. You can adjust the thickness of the soup according to your taste.

Cook the mochi balls accordingly, drain and put in the bean soup, or if you want to serve them cold, rinse the mocha balls with cold water and then add to the bean soup.

I hope you are dare enough to try this simple recipe for Green Bean Soup with Mochi…and hey, you might find out that you like this.

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (5)

Curiosity Corner Jan 2013
Did you know that the bean sprouts that you often see in Asian groceries are germinated from mung beans? Moreover, the starch extracted from these beans is used to make the bean thread or glass noodles, which are popular in Asian cuisine

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 182011

Elegant berry tart

This berry tart was adapted from my previous raspberry almond cake recipe. In this recipe I used the same almond cake batter, but changed the recipe for the pastry cream. I made them individual instead of one cake…and top it with all kind of berries. It is a lot more labor work by making them in small size, but all worth it at the end…it is easier to serve, there is no mess whatsoever, and they are much more charming in small size 🙂
Don’t be intimidated by the steps, it is not as complicated as it might look, after all I was able to make it ;-).

Cake Layer
5 egg whites
2 tablespoons sugar
½ teaspoon cream of tartar
pinch of salt

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

5 egg yolks
2 tablespoons sugar
pinch of salt
2 teaspoons cornstarch
¼ cup melted cooled butter
½ cup finely chopped, lightly toasted almonds

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Spoon the batter into the tart cups. Bake at 350 F for approximately 10~12 minutes or until lightly browned. Remove the tarts from the baking tray and let it cool in the cooling rack.

Pastry Cream

2 tablespoons all purpose flour
2 tablespoons cornstarch
¼ cup sugar
1 ¼ cup milk
2 egg yolks
2/3 cup whipping cream, whipped

Sift in a bowl the flour, corn starch an sugar. Add about 2 tablespoon of milk, stir well and add the egg yolks.
Heat the remaining milk in a saucepan and when the milk is just about to boil pour into the egg yolk mixture. Stir well and place the mix back to the saucepan and cook gently by stirring constantly until thickened. Leave to cold by covering with a plastic film to prevent the formation of skin. Fold in the whipped cream and the cream is ready to be used to fill the tarts.

Berries for garnish: strawberries, blackberries, raspberries, blueberries


Spoon the pastry cream on the tart shell, and garnish with berries.

Serve cold.

Curiosity Corner Jan 2013
Did you know that the colors of berries in general contain natural pigments rich in antioxidants, therefore are called “superfruits”? Antioxidants inhibit oxidation of molecules and it is important to prevent damaging in many physiologic systems. The usage of antioxidants is believed to prevent neurodegenerative diseases, cancer, cardiovascular diseases, and even aging.


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Sep 062010

Delicious chocolate chips cookies

Like most of the recipes for chocolate chips cookies this one is simple and easy.
I’ve tried many recipes and after adjusting for this and that I came up with the one that I like the most…it is soft and slightly chewy, but if you care for a crunchy and crispy style you can bake a little longer and still have a great cookie.


½ cup (1 stick) softened butter
2 tablespoon granulated sugar (if you prefer less sugar omit this)
2/3 cup packed brown sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
¼ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2/3 cup semi sweet chocolate chips
3/4 cup chopped walnut


Preheat oven to 350F degrees.

In a bowl, mix together the flours, salt, baking powder and baking soda.

In another large mixing bowl, using an electric mixer cream together the butter, sugars, eggs, and vanilla.

Combine dry ingredients to the creamed butter. Stir in the chocolate chips and the walnut.

With the help of two spoons, spoon the dough on to a wax paper cover cookie sheet, 1 inch apart.

Bake for 10-12 minutes or just until edges are slightly brown.

Makes two dozen cookies.

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Jul 032010

For the longest time I wanted to make red velvet cake, and after weighing all the pros and cons decided to give a tried. Pros: love the color and taste of the cake; Cons: pictured red stain all over my kitchen. I even thought in bringing home some surgical gloves from the lab to make this cake, but fortunately everything went well, not major catastrophes…I just got very little red stain on my hands. This recipe was adapted from Simply Recipes.


1 ¼ cups all purpose flour
1 tablespoon cocoa powder
2/3 cup sugar
1 large egg
½ cup buttermilk
¼ cup unsalted butter
1 tablespoons red food coloring
½ teaspoon vanilla extract
½ teaspoon white vinegar
½ teaspoon baking soda
½ teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese
¼ cup unsalted butter
1 cup powdered sugar
½ teaspoon vanilla extract


Preheated the oven at 350F.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Beat the butter and sugar in an electric mixer until light and fluffy. Add the egg beating until a creamy texture. Add ¼ of the flour and mix, then add 1/3 of the buttermilk mix . Continue adding the flour and the buttermilk until all the ingredients are mixed.

Use two teaspoons and carefully scoop the batter into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 12 minutes or until a toothpick comes out clean.

Transfer the baked cupcakes to a wire rack to cool.

Cream the butter and cream cheese together, until light and fluffy.

Add the vanilla extract and mix and the powdered sugar.

Cover the cooled mini cupcakes.

Makes approximately 2 ½ dozen cupcakes.
Enjoy the Mini Red Velvet Cupcakes!

Curiosity Corner Jan 2013
Did you know that during World War II, beets where used to enhance the color of red velvet cakes? Moreover, the boiled beets also retain the moist of the cake.

Thank you for stopping by Simple Recipes and have a great week!

Oct 122009

Flan…who does not like flan? This is a very popular dessert in Brazil, there are hundreds and hundreds of version for flan, but you will not find anything so yummie like this one. It is true that this particular recipe may contain a little more calorie due to the condensed milk instead of only milk, but you will not regret…it is worth the calories. This is very rich and tasty, therefore a small portion is very satisfying.


1 can condensed milk
3 can milk (measured by the condensed milk can)
5 eggs
1 teaspoon vanilla extract
4oz cream cheese

½ cup sugar
¼ cup water





In a small pan place the water and the sugar, let it boil until the water is totally evaporated and the sugar is thick and brown.

Carefully pour the caramelized sugar into a pyrex, spread it and let is cool.

In a blender add all the other ingredients, make sure that is well mixed.

Pour into the pyrex where the brown sugar is hard, the mixture is liquid.

Bake it in a pan with water (banho-maria) for approximately 2 hours at 275F. Do not worry, it will be firm after the cooking. Let it cool completely and refrigerated for approximately 2 hour or more. To serve place a large plate on top of the pyrex and quickly flip, so the flan will be on the plate, carefully with the caramel sauce.

Pudim de leite

Curiosity Corner Jan 2013
Did you know that condensed milk is sugar added to evaporated milk? In many places, condensed milk is added to coffee and tea.

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Caramel Sauce

 Posted by  Comments Off on Caramel Sauce
Feb 122009

This caramel sauce is great for dipping apple slices or as an ice cream topping. It is great for after school snack or even to pack in the kid’s lunchboxes. Grown ups love it, too!


1 cup sugar
1 Teaspoon lemon juice
¼ cup of water
½ cup heavy cream, at room temperature
¼ teaspoon salt


In a medium pan with high sides, place the sugar, lemon juice and the water. Bring the mixture to a boil, in medium heat. Stir occasionally lightly to maintain even cooking.

The mixture will start to change color. When it turns bronze, about 8-10 minutes, remove the pan from the heat. Pour the cream all at once into the hot sugar mixture. The mixture will bubble and froth up. Stir with a wooden spoon until the sauce is smooth and has stopped boiling. Add the salt.

Pour it into a glass bowl, cover and chill for at least 30 minutes. The sauce will thicken once it cools down. If it becomes too thick, put it in the microwave briefly.

Thank you for stopping by Simple Recipes and have a great week!