Out & About #1056 | Peppermint Brownies Bettered, Apple Crumble Cake + Office Potluck

While hard to believe, I, too, can run low on ideas. (Though, usually, it's lack of energy as opposed to motivation.)

1) Peppermint Brownies

Recreating the Peppermint Brownies tested in the previous weekend's baking madness session was my safest bet for the upcoming office potluck. The results would be, more or less, predictable and the process would have little room for error. It was the ideal solution to ensure that enough brain capacity would be reserved for tackling other pressing tasks. Weekends are never without a seemingly endless to-do list, after all.

One part peppermint batter to one part original batter yielded too thin of a brownie, in my opinion. The marbling had also muddled in the face of a looser peppermint batter. Consequently, I'd scale up my previous iteration: 3x the original batter + 2x the peppermint batter for a 9 in x 13 in tray.

Ingredients​:

i) Standard Brownie

• 85 x 3 = 255 g semi-sweet chocolate couverture
• 114 g unsalted butter
• 3 eggs
• 151 g granulated sugar *
• 14 g (2 tsp) molasses *
• 30 g cornstarch
• 15 g cocoa powder

The previous trial had informed of a typical ratio of: 1 tbsp molasses per 1 cup granulated sugar.

Using metric measurements:

• 1 tsp = 7 g molasses
• 1 tbsp = 3 tsp = 3 x 7 g = 21 g

• 1 cup = 198 g granulated sugar (as per SK)
• 21 g / 198 g = 0.106

In other words, molasses = 11% of granulated sugar by weight

Utilized in my recipe:

• 151 g granulated sugar + 14 g molasses = total weight 165 g sweetener
• 14 / 151 = 0.927

In other words, molasses = 9.27% of granulated sugar by weight

Theoretically, the result would have greater structural integrity and less chewiness. In hindsight, I could have also scaled the amount of granulated sugar, for it was not necessary for the sum of the sugars to equal.

ii) Peppermint Brownie (doubled since the last trial)

• 170 g white chocolate couverture
• 76 g unsalted butter
• 2 eggs
• 110 g granulated sugar
• 1 tsp peppermint/mint extract
• 30 g cornstarch

Directions:

1. Preheat the oven to 365 F. Line a 9 in x 13 in baking pan with parchment paper.
2. Prepare three bowls: two medium-large which must be microwave-safe and one small bowl. An equal number of whisks and a minimum of two spatulas will also be required.
3. For both batters: Gently melt the chocolate couverture and butter in the microwave, using twenty-second bursts. Remove from the microwave when only small bits of chocolate remain. Stir to emulsify and set aside.
4. In the small bowl, whisk the eggs and sugar(s) until frothy. The mixture should be completely homogenous with a few bubbles persisting on the surface.
   
5. Repeat Step 4 for the second batter. I intentionally conducted the aeration portion separately to ensure optimal crackliness in the final product.
6. For both batters: Fold in dry ingredients. Mix well to combine.
7. Alternate the batters within the pan, then swirl the surface with the back of a spoon or chopstick. Do not "over-swirl".
8. Bake at 365 F for 15 mins, then 355 F for 15 mins. Adjust the baking time as necessary: the surface should crackle, the edges should be set and being to peel away from the parchment, and a toothpick inserted into the slab should come back with slightly moist crumbs but without trails of wet batter. Do not overbake.
9. Remove from oven and let cool to room temperature before transferring to a cooling rack.
10. Let cool completely before slicing.
11. Serve and enjoy!

Although I hadn't managed to achieve the defined swirls of my desires, I was quite pleased with the turnout. My layers were admittedly less uniform in the cross-sections, but each piece captured the essence of peppermint adequately. Moreover, undeniable was the coveted crackly surface and glorious sheen featured across the entire slab.

The underside and edges adhered to my knife slightly, which is an indication of proper aeration but perhaps too much granulated sugar still. Interestingly, the brownies were not all sweet and, rather, perfectly decadent, fudgy, and oozing with chocolateyness.

My prior concluded takeaways still hold, thus I present them once more, in a wholly plagiarized format:

• Whisk eggs and sugar to ensure proper aeration and uniform incorporation of all ingredients; this step is not optional
• Brown sugar increases moisture and complements chocolatey flavours, thus resulting in chewiness.
• Granulated sugar contributes structural integrity, however can also lead to a rigid, sticky perimeter that clings to teeth.
• Do not add an excess of molasses, as this can reduce cohesion.
• As with all brownies, do not overbake to ensure a fudgy, indulgent centre.

2) Apple Crumble Cake

Ah crumble cake - a seemingly simple, streamlined creation that is, in actuality, more elaborate than it appears.

Three honeycrisp apples from Costco were summoned for this project. Unlike the contents of last year's harvest (968), nearly were all were bruised with somewhat suppressed flavour. On the bright side, they retained moisture very well, barely oxidized, and retained a nice bite even after baking.

As usual, Sunday's Crumble Cake recipe would be doubled to fit a 9 in x 13 in pan; apple would replace seasonal berries not only on top of the cake but within as well.

Ingredients​:

i) Apple Filling

• 3 honeycrisp apples, cut into 1.75 - 2 cm slices
• 1 tbsp lemon juice *
• 1/2 tsp orange extract
• 50 g brown sugar
• cinnamon
• ground ginger
• pumpkin pie spice
• nutmeg

The amount of lemon juice required can vary from apple to apple, simply due to their innate oxidization properties. I erred on the side of caution, as I wished to prevent snapping thin slices of apple while mixing, though less can be used for a naturally tart apple.
The addition of orange extract was expected but extremely fragrant and truly enriched the complexity of the filling.

Excess apple were baked at 375 F until softened. The result was delectable slices in a runny but nevertheless delightful syrup. Had I incorporated a thickener instead relying purely on the apple's existing pectin content, the yield would have served as a wonderful pie or galette filling.

​ii) Crumble

• 80 g AP flour
• 80 g almond flour
• 40 g brown sugar
• 40 g turbinado sugar
• 100 g unsalted Butter

Seeing as excess crumble teeters off the top during portioning, it often goes uneaten. Sunday's crumble recipe always made more than necessary to coat the cake in a uniform layer, but scaling down to a half-batch didn't provide enough coverage. I merely continued with her specified quantities, but incorporated the following adjustments:

1. Doubling the recipe to fit a 9 in x 13 in pan
2. Swapping cake flour for AP flour (due to availability)
3. Swapping 50% (40 g in this case) brown sugar for turbinado sugar, as to maintain crunch

The third resulted in a mildly crunchy topping that was less susceptible to turning soggy than her original formula. Had my crumble cake not been intended as a potluck item, I would have likely included oats to keep moisture completely at bay. As far as festive celebrations go, oats are better excluded and reserved for breakfast-themed items instead.

iii) Cake

• 2 eggs
• 100 g milk
• 1 tsp vanilla extract
• 60 g canola oil
• 250 g AP flour
• 6g baking powder
• 160 g granulated sugar
• 54 g unsalted butter, melted

​I believe in intuition over the "trust the process" concept. Visually, the batter always appears (944, 1012) a bit thin, as if insufficient to cover the entire base of the baking pan. However, every single time, I remark at its ability to acquire enough volume to encompass the apples in their entirety.

This batch involved:

• A thin base layer of batter (20% or less)
• A layer of apple slices
• A thicker layer of batter (70% or more)
• A layer of apple slices, starting with the thickest slice at the centre
• An even distribution of crumble

The resulting cross-section was telltale of the precise ratios used to build the cake. Using up to 20% of the batter for the  foundation had provided enough separation from the base to the apples, though the quantity should be have been consistently used throughout the cake. Furthermore, an extra layer of apples could have been added before the crumble.

In essence, from bottom to top, the order should be:

• Batter, 20-25%
• Apple
• Batter, 20-25%
• Apple
• Batter, 20-25%
• Apple
• Batter, 10-15%
• Crumble

3) Cheddar Bay Biscuits

​By this point, I was exhausted. Double batches are inherently more labour intensive given the increase in scale, but I sought out one more project since the oven was on anyway.

​The Cheddar Bay Biscuit Mix has recently been marked down, naturally inciting purchase. It required just water and grated cheddar. Since I wasn't keen on obtaining more ingredients, I resorted to the perpetually present canister of Kraft Parmesan in the fridge door cubby. Only half a cup of grated cheddar was specified, but I dumped the remnants of the plastic container into the bowl, including a giant lump of grated cheese, and eased it into the biscuit mix without resistance.

​Straightforward were the next steps, though the directions on the box were far from accurate. "62 ml" was an oddly specific number with an incorrect unit of measurement for dough. I portioned the round into ten pieces, each weighing in at about 65 g. These would bake on a Silpat-lined cookie sheet at 425 F for 14-16 minutes, as directed.

Impressive puffing action was observed around the ten-minute mark. At the fourteen-minute mark though, they were over-baked, darker than the restaurant chain's dine-in version, and even shrunk slightly. In the first few minutes of being removed from the oven, the tops were still quite airy, but the lower third dense and somewhat gummy. After cooling though, the interior magically transformed: uniformity was attained!

​Unfortunately, this uniformity also meant complete permeation of saltiness. Grated Parmesan, with its plentiful surface area, had been absorbed by the dough rather than being suspended in solid bits. Any and all moisture had dissipated throughout the prolonged baking time, leaving behind just sodium. It was, in sampling, that I heaved a heavy sigh of relief knowing that I had brushed the tops with unsalted butter. A generous dash of parsley flakes had been mixed within the butter before brushing, but I'd suggest reducing this quantity to a scanty pinch to mimic the renowned original.

​Future trials shall see this revision, as well as use of a sturdier cheese (lower moisture content) in larger pieces. I'd also contemplate baking on a Silpain, as the idea of a textured underside with a cropped cheese skirt is very appealing.

​Within the blink of an eye, I was back downtown. The start of a work week would entail a new work location - the "new" office.

​I enjoyed the closer proximity to the city's largest transit tub, especially given the positively frigid conditions as of late. That said, less than pleased was I to find a nearly deserted food court in the PATH, ancient desks and facilities, stained carpets, and the glorious smell of must.

The "new" office was, in fact, not new at all, but rather one with decades of history. It coincided with my first ever full-time position in the downtown core, thus was embraced with familiarity. Of course, being acquainted with a workplace is not nearly as exciting as venturing into a foreign environment with countless paths for exploration.

My morning proceeded with tranquility, for just a handful of fellow employees roamed the floor. I minded not, for the circumstances made for optimal concentration and productivity.

​At lunch, I'd head towards Third Wave Coffee. When the St. Lawrence favourite had announced their sudden closure of Friday evening, I was dumbfounded - shocked, even. The weekend past marked their final two days of operation, but the staff had kindly facilitated a coffee pick-up during their "de-installation" day.

​Comprehensive communication allowed for one final taste of El Nevado and an unlabelled Geisha packet before their indefinite closure. Relocation had been promised, though coordinates were not confirmed.

The next agenda item involved a steadfast trek up Church. Nearing the intersection of Dundas and Church were beaming bays of fresh concrete. Wider sidewalks led the way to at-grade retail, one of which was the newly opened Krispy Kreme location at the southeast corner.

​Within was a kitschy yet adorable dining space with a green-white backdrop. This location boasted seasonal specialties, miniature versions of their coveted classics, merchandise, and even croissants, bagels, and whole bean coffee. Undeniable was the emphasis on a modern fast casual space, which contrasted against the donut-glazing conveyor belt centrepiece of the seemingly operations-focused Heartland outpost.

​A classic Mini set me back $1.25 plus tax (GST). My coworker and I both snagged an adjustable paper hat out of amusement, then continued onwards.

​At long last, we'd arrive at the bustling intersection of Yonge and Dundas. The Eaton Centre would mark my third and final stop of lunch errands. Navigating at a relatively swift pace, the entire 3.6 kilometre journey spanned about 77 minutes.

The Mini was unveiled upon returning to the office. Black dots the size of red pepper flakes were observed on the underside of the donut, prompting questionable cleanliness.

​A lone chopstick facilitated removal of these specks, reinstating peace of mind. Compared to the full-sized donuts, the reduction in scale had increased the proportion of glaze to dough, causing the specimen to be more cloying than expected.

Weekend baking had been instigated for one purpose - or, one main purpose - anyway: our office potluck.

From the early morning, the new office was bustling: existing employees reacting to unfamiliar faces, "new" employees locating desks with functioning utilities, and members of management organizing materials. The entire morning had passed me by without much notice. A greasy Oatmeal Raisin Cookie from my baking coworker served to tie us over until noon.

Soon, it was time for the potluck. While marching towards the designated room, LCBO cooler bag in hand, a few members approached me. "What did you bring this year? Your Brownie Cookies from last year were so good!!". Simultaneously surprised and honoured, I thanked them and hinted at a similar creation.

The assortment comprised of many homestyle dishes, most of which were Halal given the cultural origins of the team in attendance. Popular local finds such as Greek Salad, cream cheese pinwheels, bruschetta, pizza, patties, jerk chicken, and chicken and veggie wraps were also available. I gleefully eyed the Costco potato salad and fruit platter, but ultimately possessed minimal stomach space to enjoy either.

​To my dismay, majority of the ethnic offerings were spicier than tolerable in succession. Between Galleria's Sweet & Spicy Fried Chicken and Jerk Chicken, the latter was more manageable. Pork was not observed in any dish on the premises, beyond pepperoni on pizza and sweet & sour pork from the food court.

Joining the party somewhat late, my coworker arrived with a shareable platter of maki and Aburi from Minami. I was utterly stunned, and immediately expressed my dismay: "You should have given me a heads up to save room! Now I'm full!"

​Dessert comprised of a Black Forest Roll Cake, mochi ice cream and Melona bars, a food coma-inducing Dulce de Leche Tres Leche cake from my baking coworker, and, of course, my Peppermint Brownies and Apple Crumble Cake in their ever-modest presentation.

​At seeing the gradual slowdown of consumption, I eagerly retrieved empty containers to bring leftovers back. A number of colleagues did the same.

​In an effort to relieve feelings of fullness, a brisk walk to CIBC Square was undertaken in the early afternoon hours. Coinciding my arrival with 2 PM allowed me to peruse Shomigo's Holiday Market while taking advantage of the complimentary tote bag provision.

The vendor selection was consistent with those witnessed at similar seasonal pop-ups. I did, however, find it interesting that the booths continued into TABLE Food Hall and along the back wall. Vintage clothing and handmade goods are hardly my cup of tea; after securing the tote, I was off.

​Exhausted from four consecutive office days and countless restless nights, I resolved to replace my usual cardio routine with a much overdue attempt at reinstating blue treads.

​The ordeal required over one hour, resulting in not just specks of blue across the counter but a few stained doors and tops as well. Thankfully, efforts were not in vain: Banished was the patchy, tawny mane I had donned for the past month.