Brownie #5

I just couldn't leave well enough alone. It's not as if I had too much time on my hands or something but I decided to tweak Brownie #4, slightly. I've seen some recipes that call for adding instant expresso or coffee to boost the chocolate flavor in chocolate desserts. Instant coffee/expresso is not something I keep on hand. So instead, I decided to try cold coffee (Kona coffee to be specific since that's what we had that morning). Other than some minor modifications to the ingredients, I also baked these a bit longer than the other recipes. In reality, these probably could have withstood another 2 minutes or so since the overall texture is fudgy-soft. As I'm biting into a piece of it right now, I kind of like the fudgy, softer texture this one has.


One thing to note, the batter on this one will be a bit wetter than the previous 2 recipes. Other than that, directions are still the same. One bowl, quick and easy.

Ingredients:
2 large eggs
1 tsp vanilla
1 1/2 C white sugar
1/2 C packed dark brown sugar
3 Tbsp Canola oil (or vegetable oil)
3 Tbsp cold coffee
1 stick melted butter (1/2 cup)
1 1/2 C unbleached AP flour
3/4 C dutch-processed cocoa powder (Callebaut)
1/2 tsp table salt
3/4 tsp baking powder

Preheat oven at 350°F oven.

In a medium bowl, mix together eggs, oil, butter, coffee and vanilla (hand mixed with a wooden spoon). Add both sugars and mix. Let it sit for 5 minutes.

In a large sifter (I use a large fine mesh strainer), combine flour, cocoa, salt and baking powder together. Sift directly into the wet ingredients. (Add optional chopped nuts at this point.) I think sifting the dry ingredients help with a lighter texture, I don't think it's absolutely necessary and can be skipped if you don't have a sifter.

Mix until everything is combined. Try not to overwork the batter at this point.

Lightly spray Baker’s Edge Brownie Pan (or an 8" x 8" pan) with oil. Spread mix into pan. Bake for 22-26 minutes until toothpick inserted into center comes out with light crumbs. Cool completely in pan and cut into squares.

Taste Results:

CAB: Chocolate taste seems smoother than than Brownie 5. Softer and fudgier in a good way. The top has a bit more crust that I like. Don't taste any hint of coffee, as expected. Very nice mellow chocolate aftertaste. Maybe baking another 2-3 minutes will make it more chewy. When I compared the photos to previous experiments, I noticed that this brownie is darker, richer in color. Had to be the coffee.

GP1: Really good chocolate flavor. I think the chocolate taste is better than [Brownie #4]. It's softer and good but maybe needs to be a little chewier. Maybe. It's really good, rich.

GP2: Oh I love all the brownies and this one is really really good. I like the texture of it, soft and rich. Definitely the moistest of all of the brownies so far.

GP3: (MIA)

GP4: I like this one, good flavor. Would be really good with a cup of coffee. Like the texture.

GP5: I think I like the last one better [Brownie #4] but this one is good. I can really smell the chocolate. I like the aftertaste. Might be a bit too soft for my taste but my daughter would love this version.

GP6: This would go really well with nuts (here we go again!). I think the flavor would round out nuts. I like the flavor, it seems to fill my whole mouth and smoother tasting than the last one. Really good, I like the texture, soft but still a bit crusty on top.

Guest GP: This is exactly the way I like my brownies. I love the soft brownies that taste like fudge. You made this from scratch? Really?

Conclusion: Looks like it was split between the panel on the texture, some liked it more than others. I think I'll make this again this weekend and bake it a bit longer to see how the middle sets up. But it was pretty unanimous that the coffee did enhance the chocolate flavor, considering that this version had 1/4 cup less cocoa powder and the exact same amount of sugar.

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Buga Korean BBQ Restaurant

My favorite Korean BBQ restaurant is Buga. I crave it quite a bit and can eat there all the time. No joke. I've even been known to choose it above my favorite "special occasions" restaurant (The Oceanaire). A few things have changed since Kirk's (mmm-yoso!!!) first review back in 2005 (here) and my first visit to Buga. (Read Kirk's other posts here and here.)

The panchan, although still the best around, has become somewhat "standardized" and less seafood ones (haven't been served any seafood panchan in a long time). I sure do miss those tiny anchovies.

The top 2 dishes are the rice paper and daikon radishes used for wrapping the meat, yum! And a couple of other panchan dishes on that day.

Buga's price has always been a bit higher than other K-BBQ places but the meat quality, IMHO, is also still the best around. We always get 2 orders of galbi (need 2 orders or more of meat selection for grilling with maybe a couple of exceptions).

Service has not changed, still smiling faces, friendly servers, and sometimes still hurried when the restaurant is full.

One of the items that comes with the meal is Gyeran Jjim (steamed egg). I forgot to take a picture of it while it was still "poofy" but here it is after it deflated (kind of souffle-like). Sorry the picture was a bit blurry. The Blackberry isn't known for its photo quality. I love this stuff. My mom and grandmother used to make this for me for breakfast on weekends when I was a kid. I used to like to add just a tad of soy sauce on top but I like to eat Buga's as is. Even the Mister has gotten into it lately.

Every so often when we're really really hungry, we also order the Daeji Bulgogi (Spicy Marinated Pork) along with the galbi. I usually take some of this home, which makes for a great leftover! Next time we order it, I'll add a picture.

Although a little pricier than other Korean BBQ places, I still think Buga is the best Korean BBQ place in town. Certainly worth splurging for.

Buga Korean BBQ Restaurant
5580 Clairemont Mesa Blvd.
San Diego, CA 92117
Open daily 11:00 am to 11:00 pm

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May Day is Lei Day

I loved May Day when I was a kid. The schools would plan for days for May Day Celebration. Family and friends would come and watch all the songs and dances from each class. My mom would always take that day off from work to come see my school's performances. I remember climbing those gigantic plumeria trees in the back courtyard the day before to make leis for my Mom and me to wear. If I close my eyes, I can still smell the scented air from those trees.


The first Lei Day was held on May 1, 1928 and the phrase "Lei Day is May Day" was coined by Grace Tower Warren. It was made an official holiday in 1929 in the territory (before Hawaii achieved statehood in 1959 as the 50th State in U.S.). Did you know that each Island has its own lei? You can read all about it here.

If you're lucky to be on O'ahu today, stop by Kapi‘olani Park for the Lei Day Celebration. If you're into making leis, it might not be too late to enter the lei contest (rules here). You can also check Honolulu.gov for more Lei Day celebration information.

Happy Lei Day, everyone!

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