My Goldilocks Challenge #1: Classic Brownies

When I learned last month that Goldilocks Bakeshop is coming up with a bakebook I was really excited. I love Goldilocks products and I guess a lot of Filipinos do. For 45 years now, Goldilocks has provided us with delicious treats.  Undeniably, it has become a part of Filipino culture.

Last week, hubby and I went to National Bookstore in Robinsons.  When he saw the Goldilocks bakebook, he immediately fell in love with it and told me he will buy it as his Christmas gift for me. Of course, I was very happy and delighted with it (the book by the way costs Php795, one of you may be interested to buy also).  When hubby handed me his gift, he requested that I will bake every single recipe in the book.  Wow, such a tough challenge for a newbie baker like me but I’m up to his challenge (kung di ko na talaga kayanin, eh di bibili na lng ako sa Goldilocks para ipakain sa kanya, hehe).

For my first Goldilocks challenge, I baked the classic brownies.  Here’s the recipe:

Ingredients:

  • 1 1/4 cup All-purpose Flour
  • 1/2 cup Cocoa Powder, unsweetened
  • 1 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 1/2 cup Sugar
  • 3 large Eggs
  • 1 tsp Vanilla Flavor
  • 2 1/2 tbsp Water
  • 6 tbsp Glucose
  • 6 tbsp Salter Butter, melted
  • 1/4 cup Corn Oil

Toppings: Cashew Nuts, coarsely    chopped

Brownie Glaze: 2 tbsp Light Corn Syrup

Procedure:

  1. Preheat oven to 350 F. Lightly brush 2 pieces 8×8 ” baking pan with corn oil then line to bottom with paper liner. Set aside.
  2. In a bowl, combine the flour, cocoa, salt, baking soda and sugar.  Sift three times.
  3. In a mixing bowl, combine eggs, vanilla and water and beat at low speed for 1 minute.
  4. Add the flour mixture then mix at low speed for 1 minute.  Add glucose and mix at medium speed for 2 minutes.
  5. Switch to low speed and add the butter and oil. Mix until fully incorporated.
  6. Pour in the prepared pans and sprinkle with nuts.  Bake for 22-25 minutes or until inserted cake tester comes out clean.
  7. Remove brownies immediately from pan then brush with the corn syrup.  Place on a wire rack and cool completely before slicing and serving.

The verdict: Hubby’s rating is 4 out of 10…a big OUCH!  He said he liked my previous brownies compared to this one but encouraged me to experiment more so that I can perfect my brownies.  I will not say I failed in this first challenge (at least my daughter and our househelp said the brownie is yummy).  This is just the first and I vow to bake the most delicious brownies in the whole wide world.  Wish me luck! :)

 

 

 

Cathedral Window

If you have been to a cathedral (a religious building for worship), you will notice the beautiful and colorful windows that a cathedral has.  I’m guessing that the creation of Christmas Jello (Catheral Window jelly/gulaman/gelatin) got its inspiration from those magnificent windows of the cathedrals.  Here in the Philippines, this food was popularized by Goldilocks.  Anyway, I made one last summer and I’m making another this Christmas to be given to the kids in our church (trivia: I don’t eat jello and also hubby and our little girl…let’s just say we are not the “jello-type” family). :)

It’s very easy to make Catheral Window.  You just need 2 sachets/boxes (90 grams) of unflavored/clear gelatin powder, 3 sachets/boxes of colored and flavored gelatin powder (red, green and yellow), 2 1/4 cups water, 1/2 cup evaporated and 1/2 cup condensed milk (or you can replaced milk with 1 cup of cream).

First cook the colored gelatin in separate pans. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set. Then cut into cubes and put into the prepared mold stirring lightly to distribute.

Now, cook the unflavored/clear gelatin.  Remove from heat and add the milk or cream.  Let cool to room temperature then pour into the molder with the colorful cubed gulamans.  Chill the gelatin for a couple of hours before serving.

Merry Christmas! :)