Cream cheese brownie

cheese.brownie1.forweb

Zaboravila sam kako se ovo radi. Pobogu, zaboravila sam šifru ovog bloga! Ali, uvek postoji ali, imala sam dobar izgovor. Pritom, ova čokolada koja sledi, će iskupiti ovu zaboravnu devojku, nadam se, iskreno..

Nije pretoplo za čokoladu, nije pretoplo za pečenje! Lepo sam nešto spremila, stvarno sam nešto spremila, nisam samo visila na pinterestu! Kao da imam vremena za to uopšte.. Mada u poslednjih godinu dana sam spremala dosta često, doduše više da se prehranim nego da kuckam post za blog. Bilo je tu “džejmioliverskih” poduhvata, ali nije bilo vremena za fotkanje. Moram da priznam da je previše dobro kuvati sam, a pijace su rajske bogami.

Ako sam se u Beogradu bavila hranom, onda je to bilo sredom. Toga se sećam. Sreda je bio i najbolji-najgori dan u nedelji. Sreda je bio pohod na hranu, koja je dovoljno lepa da uteši Anđelu i Teodoru zbog propasti koja im sledi. Hrana sredom morala je da bude specijalna jer nacrtna geometrija (propast koja je usledila) ima dementorsku moć i ispija svu sreću. Od nje se spasiš na primer, čokoladnim musom, ili nekom lepom pastom, ili sladoledom od maka… Ah sreda..

Osim sredom, hrana je bila spas. Hrana je značila pauza, a pauza je najbolji deo studiranja arhitekture. Okej preterujem, ali baaaš je dobar osećaj. Hrana se pojavljivala u vidu menze, sjajna stvar, NEKO DRUGI PERE SUDOVE! Onaj deo kad Jelena i Teodora peru sudove, to je jer su se igrale Olivera. Okej preterala sam na početku, nismo se prehranjivale, uživale smo. Nisam postala krvavi biftek master, ali razdvajam belanac od žumanca profesionalno.


I forgot how to blog! Jesus, I forgot my password! But, there is always a BUT. I have had pretty good excuse. By the way, this chocolate further in the post, is going to melt your hearts, if they aren’t already melted with the rest of your bodies (pun). Ans excuse this forgetful girl, I hope so, I truly hope so..

It isn’t too hot for chocolate! It is never too hot for baking also! I baked something really nice, i really baked, I didn’t just scroll down through pinterest. As I have time for that in my life now.. In fact in a past year I’ve cooked a lot, more to feed and survive than to enjoy and make posts about it. There were some “jamieoliver” moments, but there weren’t time for photos, for sure. I have to admit, that cooking by your self is perfect, and markets are heaven.

If I dealed with food, since I came to Belgrade, then it was on Wednesdays. I remember that. Wednesday was best-worst day in week. Wednesday was hunting food, food that is so good that it can comfort Anđela and myself before we fall in depression called descriptive geometry. Food had to be especially nice, because geometry has dementor powers tu suck happiness from you. And you save yourself from it with chocolate mousse, or big bowl of pasta, or or poppy ice cream.. oh Wednesdays..

Except for Wednesdays, food was saviour. Food ment /take a break/ and I loved that because taking a break is best part of studying architecture. Okay, exaggerating, but it feeeels so nice. Food appeared in form of canteen, great thing, SOMEONE ELSE IS WASHING THE DISHES! And the part when Jelena and Teodora are washing the dishes, that is because they played “Oliver”. Fine, I exaggerated again in the beginning, food wasn’t always for survival, we enjoyed most of it. I haven’t became a rare steak master, but I can separate egg white from yolks like a professional.

cheese.brownie3.forweb

RECEPT:

SASTOJCI

za /brauni/ deo

  • 1 šolja šećera
  • 1 šolja ulja
  • 4 jajeta
  • 6 kašika kakaa
  • 1 vanila (šećer ili ekstrat)
  • 1.5 šolja brašna

za /krem sir/ deo

  • 125g maslaca
  • 250g krem sira
  • 2 jajeta
  • 1/2 šolje šećera
  • 1 kašika brašna

PRIPREMA

Za prvi deo testa potrebno je umešati sve sastojke. Ali zapravo ima veze kojim redosledom, note to self. Valja se prvo, razdvojiti belanca od žumanaca i umutiti belanca do pene, i potom dodavati uz neprestano mešanje (valja sve u istom smeru) žumanca, praškaste sastojke i na kraju ulje. Jela i ja smo kao profesionalci pomešale kakao, brašno i vanilu i onda postepeno kašikom dodavale u mućena jaja. DA, pročitala sam negde da je poželjno mutiti ručno ovo testo, jer mikser od jačine napravi mehuriće i onda ne bude testo kako treba. Na kraju testo treba da bude kao “lava”, da tako se kaže, to znači da je testasto ali ne retko, i da u lepim slapovima spada sa varjače, kojom ste ga nežno mutili.

Drugi deo, treba isto umutiti, redom, belanca pa žumanca pa šečer i onda krem sir i maslac. Maslac ume da bude nezgodan, i verovatno znate bolje od mene. Ima fora, otopiti ili ne otopiti, pa bude retko ili budu grudvice. Svakako potrudite se da ih bude što manje. Na kraju brašno.

Tri četvrtine testa izlijte u pleh, koji bi trebalo da bude “onaj manji” i dublji, jer je poenta da bude sočnije, naše je zapravo tanko. Onda izlijte sav fil, ne bi trebalo da pobegne.. i ostatak fila mestimično dodajte odozgo i nožem ili čačkalicom napravite krugove u testu, da bude “memerno”.  Pecite u rerni zagrejanoj na 200 stepeni oko 20 minuta, i onda onaj trik sa čačkalicom da proverite na kraju.

cheese.brownie2.forweb

Cream Cheese Brownies

this recipe above is on Serbian and the one I got the idea from you can find through this hyperlink; the rights are reserved for Fiona, check out her blog  justsotasty.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s