{Versions & Verdicts} Dini’s Best Spicy Sweet Chili Sauce

The best sweet chili sauce I have ever tasted!

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As a person who loves to cook (and eat), I always have pantry-must-haves – two types of ketchups (banana and tomato), vinegars (apple cider, rice vinegar and the white one), dried powders, blah blah blah… and dipping sauce and that is sweet chili sauce. I always have a bottle or two and I make sure to buy one before it’s all gone. I can’t be out of sweet chili sauce or else there will be chaos. 😀 I don’t use them that much, but if I begin to, I could finish half of the bottle at once. And no, I don’t drink it. Really. 😀

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I’ve always wanted to make my own sweet chili sauce, but I don’t want to use fresh red chilies. So when I found Dini’s Best Spicy Sweet Chili Sauce, I just couldn’t let it pass. I love how she used Sambal Oelek instead of fresh red chilies. I mean, it’s mess and hassle free. Let’s say I am not too friendly with slicing/chopping things off.

Sambal Oelek
Sambal Oelek

This sauce is amazingly good even without the presence of cayenne powder. The house smelled incredible while I was making this. I could not easily forget the smell or the taste of something I really, really love… but when I made this and got to taste it, I forgot how the store-bought sweet chili sauce smells and tastes like. And it only means one thing – I have to ditch the store-bought one and make this more often.

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As I am writing this, I still have half of the recipe sitting beautifully inside the fridge and soon to be devoured with some eggplant omelette and a good serving of rice. Yum! 😀

Sweet Chili Sauce

Ingredients:

  • 1 ½ tbsp cornflour
  • 2 tbsp water
  • ½ cup rice vinegar
  • 1 cup water
  • 120g white sugar
  • 4 garlic cloves, chopped finely
  • 1 tbsp soy sauce
  • 63g Sambal Oelek

Instructions:

  1. In a small bowl, mix cornflour and water. Set aside.
  2. In a nonstick sauce pan, add in the rest of the ingredients and over a medium-high heat, simmer for 10 minutes.
  3. Add in the cornflour-water mixture and continue simmering until the sauce has thickened.
  4. Let cool a little and transfer to a sterilized air-tight glass jar to keep it longer.
  5. Let cool to room temperature before storing inside the fridge.

Notes:

1/2 tsp cayenne pepper can also be added for an extra kick. 

2-3 bird’s eye chili can be used (instead of Sambal Oelek) which I think will give you a  mildly hot kick. 

This yields about 1 1/2 cups.

Source recipe: The Best Spicy Sweet Chili Sauce by The Flavor Bender

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I wanted to show you how it looks like, but I can’t get a clear shot. 😦

I am thankful to Dini for sharing this very wonderful recipe that I am sure I am going to make frequently. Dini has such an amazing, amazing blog and mouth-watering, tempting GIFs. 😀 If you haven’t visited her yet, now is the right time. 😀 Just go to The Flavor Bender and you’ll see what I am talking about. 😉

I am sharing this sweet chili sauce with my friends at Fiesta Friday # 108, an awesome party hosted by Angie and co-hosted by Suzanne and Zeba.

I wish you also try this recipe and I am sure you’d not regret it. I wish you all a lovely weekend, and…

Wishing you a day full of smiles! 😀 😀 😀

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{Versions & Verdicts} Linda’s Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness; veggies to add texture. It’s filling, delicious and it’s healthy. 

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Hi, Linda! Surprise! 😀 It’s your second time here in V&V! I hope you like my post!

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I have mentioned before that I shy away from trying foods from different cultures as I am scared not to get things right the way they should be. But finally, I started exploring.

Linda is one of the blogging friends who inspires me a lot. She is just too good to help me with anything I don’t know or anything which I am confused about. This is not the first time I am featuring her for V&V and I am sure this will not be the last. I have tried some of her recipes, being Batata Koucha as the first one. It was really delicious and it was also one of my cousin’s favorite beef dishes. She has so many mouth-watering recipes that I want to try. Hmmm… 😀

I received Dioul sheets from a lovely friend and I knew that was the right time to use them.

IMK, Sept 2015 7

Dioul sheets are very thin sheets made with semolina. They are very thin, yet they are not as sensitive as Filo sheets. They are super, super crunchy and oh so good!

IMK, Sept 2015 8

Linda mentioned in her one of her posts about this Chorba being paired with Bourek. So, to complete the Algerian experience, I also made Bourek to pair with the delicious Chorba.

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The Boureks were so good. In fact, I used all the Dioul sheets I received for Boureks. They are really tempting and very hard to resist!

Now, back to the Chorba.

The Chorba screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I didn’t know I’d love the smell of coriander that much! It was just so wonderful. I just can’t put everything into words – you just have to try this yourself. 😛

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Chorba M’katfa (Red Soup with Vermicelli)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup white onion, chopped
  • A bunch of fresh coriander
  • 1 tbsp paprika
  • 1 liter of water
  • 1 tsp Harissa paste
  • 100g chickpeas, soaked overnight
  • 1 cup zucchini, chopped into small pieces
  • 500g canned peeled plum tomato, canned
  • 50g fine vermicelli
  • Cooking oil
  • Fresh coriander leaves, to granish
  • 1 lemon, to drizzle
  • Salt and pepper, to taste

Instructions:

  1. In a blender, puree your canned tomatoes. Set aside.
  2. In a large pot with medium heat, add about 3 tbsp of cooking oil (I used sunflower oil).
  3. Add harissa, paprika and chopped coriander. Stir to cook for about 5 minutes.
  4. Add in 1 liter of water.
  5. Drain and rinse the soaked chickpeas, add them in. Also add in chopped zucchini.
  6. Add in the pureed tomatoes. Mix to incorporate.
  7. Cover the pot and cook for about 40 minutes.
  8. Remove the pan from the heat and add in the vermicelli.
  9. Set aside for about 20-30 minutes or until the vermicelli is cooked.
  10. Add salt and pepper to taste.
  11. Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.

Linda used artichoke hearts and green peas. You can see her recipe here: Chorba M’katfa, Red Soup with Vermicelli by Linda @ La Petite Paniére

This Chorba is best paired with Bourek. You can find the recipe here.

Note: If you feel that your soup is too thick, you can add water little at a time.

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I hope my friends at Fiesta Friday #102 will love this delicious Chorba and Bourek. Thanks to our dear Angie and to our amazing co-hosts, Elaine and Julie. Hugs to you for doing a great job!

Wishing you a day full of smiles! 😀 😀 😀 And happy weekend!

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I am also sharing this at Saucy Saturdays | Happiness is Homemade | Totally Terrific Tuesday | Turn It Up Tuesday | What’s for Dinner | Throwback Thursday |  Melt in Your Mouth Monday | Recipe of the Week | Turn It Up TuesdayLou Lou Girls Fabulous Party | Cook Blog Share | Cook Once, Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIYTickle My Tastebuds Tuesday |

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Featured at: Turn It Up Tuesday Link Party #123 | Cook Blog Share 

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{Versions & Verdicts} Elaine’s Lebanese-Inspired Marinated and Roasted Chickpeas and Potatoes

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Chickpeas and potatoes marinated for 24 hours – so full of flavors, so tasty and insanely awesome! 

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I could literally eat this very single day!!! – Elaine

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I can’t predict things. Of course, I can’t. I am not a physic.

But I can feel that something will happen. Sometimes I can tell what it is and other times, not. It happened to me several times.

I will be going on a short break and will be in a place where internet connection has no assurance, so I wanted to be a co-host before that… but Angie somehow read thoughts over the clouds and here I am. It’s crazy, but I knew she’ll ask me if I want to choose my partner – she did. I was thinking about a certain person, but I thought of letting Angie decide. I was literally smiling when I replied “Anyone would do”. But honestly, (again) I knew she would choose Elaine. The next day, I mentioned Elaine’s name before I opened my email and Hiyaaaa! It’s Elaine!! 😀 Elaine is not only a fellow blogger, but a very good friend as well. And I am very blessed to have her around. ❤

Enjoy the fun and join Fiesta Friday #83 by clicking the badge below. Please do link up, guys! 😉

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I have mentioned somewhere that I have about 10 or 11 topics to write, and they already have their dates. And my V&V which features Elaine’s amazing recipe is scheduled also today. How awesome, yeah? I have already set the date even before Angie emailed me about co-hosting. 😉 And I am very thrilled!

On to the amazing, amazing recipe…

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My mouth always waters when I see Elaine’s post. I must admit that she inspires me a lot to eat those fabulous foods. I am always in awe of her creativity and talent. The first time I saw her Lebanese Inspired Marinated and Roasted Chickpeas and Potatoes, I told myself I am going to make it. It took me some time and I regret that. I also love Selma’s take on it with chicken thighs, but I decide to make Elaine’s first.

Lebanese Inspired Marinated And Roasted Chickpeas and Potatoes

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:

  • 400g floury potatoes
  • 1 lemon, juiced
  • 8 whole cloves garlic
  • 75 ml olive oil
  • 1.5 tsp soft light brown sugar
  • 2 tsp mayonnaise (egg free if you would like to make this vegan)
  • 2 tsp Harissa paste (use less if uou want it less spicy)
  • 1/2 tbsp tomato paste
  • 400g tin of chickpeas
  • Salt and pepper, to taste

Instructions:

  1. Peel your potatoes and cut them into chunks. Wash and drain. Drain the liquid from your chickpeas. Place them in a shallow dish.
  2. Add in the rest of the ingredients and mix very well. Tightly cover the dish. Place it in the fridge for 24 hours.
  3. Nexy day: preheat your oven to 360 F. Remove the lid/cover from the dish and replace with aluminum foil. Bake for 45 minutes. After completing the 45 minutes, bake uncovered for another 20 minutes or until the crips and lovely golden brown.

For the original recipe, kindly visit Elaine’s post. And for more mouth-watering recipes, please do take time to visit FoodBod. 😉

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Oh my! This dish is insanely good! The flavors are just in balance and it’s really super tasty after the 24 hours marinating process. I strongly recommend this! 😉

What do you think, Elaine? Are you surprised? 😀

I hope you all loved my V&V for today and please don’t forget to link up. 🙂 Have fun at the party!

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Hey, I have other vegetarian dishes as well. 😉
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{Versions & Verdicts} Linda’s Batata Koucha

There are some things that remind you of people. Some food that remind you of people. Either way, they make you remember people. Most of them are in your friends or family circle. It’s so fun and sweet to remember someone you did not even meet personally.

That’s what blogging does. You remember your fellow bloggers when you see certain foods or you hear or read certain lines… Without their knowledge, some of their recipes are stuck in your mind and you keep thinking about it over and over again until you reach that day that the battle should end. 😀

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I don’t know if I can call myself a planner, but I always make a list of what I want to do for the weekend or what errands do I have to run after work. I always keep track of the ingredients and buy them before they’re even finished. When at the grocery and suddenly thought of cooking this and that, I buy ingredients without even knowing when I could use them. They end up somewhere else in my pantry. I could say that it’s not a very good idea, but sometimes, those kept ingredients help when something just pops out.

It was one fine weekend while I was running an errand. Suddenly, a recipe of a fellow blogger just popped out.

I always remember Linda @ La Petite Panière when I see any Moroccan or Algerian dishes. She’s so good at it. I also remember her whenever I see Brioche. She’s the Queen of Brioche.  There are so many recipes of her that I want to try, but you know what happens when life interferes with your blogging. (Or is it the other way around??) But as I say, one recipe at a time. 😉

I didn’t have any plan to ask her about the recipe because I wanted to surprise her. But because I’m afraid I might fail, I don’t think I have a second choice. 😀

This dish is called Batata Koucha which Batata means potatoes and Koucha means oven. The beef together with chickpeas and very simple seasoning is cooked until the water reduces. The beef comes out very soft and tender. I did not use cinnamon as I am not really a huge fan, but the beef (while cooking) smelled incredible. It’s like I’d like to skip the oven part, but that’s how the dish is cooked – cooked over the stove and later transferred to an oven-proof dish to continue the cooking. The dish came out very tasty and super delicious. ❤

Batata Koucha - The Not So Creative Cook

Batata Koucha

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 500 grams of beef strips
  • 6 large potatoes, cut in wedges
  • About a handful of dried chick peas, soaked overnight
  • Onion, sliced or chopped (I used a medium white onion)
  • 4 tbsp oil (I used sunflower oil)
  • A pinch of salt
  • A pinch of black pepper
  • Oil for frying
  • 1 liter of water
  • 1/4 parsley, chopped
  • 1/2 teaspoon of cinnamon (optional)
  • Sliced red bellpeppers (optional)

Instructions:

  1. Cut the potatoes into wedges. Wash them and put them in bowl with water. Set aside.
  2. In a large pot with medium heat, add oil.  Add onion, beef, salt, pepper (and cinnamon if using).
  3. Cook until beef is no longer pink.
  4. Remove water from the chickpeas. Add the chickpeas to the beef.
  5. Add water. Cover for one hour or until the water is reduced.
  6. Meanwhile, while waiting for the beef to be cooked, remove potatoes from the water and put them on a colander.
  7. On a different pan/skillet, add oil over high heat.
  8. Add potato wedges in the frying pan and fry until golden brown. Drain excess oil.
  9. Preheat the oven to 350 F.
  10. When the meat is cooked, transfer into an oven dish.
  11. Add the potato wedges (also sliced bellpepers, if using) on the top and sprinkle with parsley.
  12. Cook for 15 minutes.
  13. Remove from the oven and serve hot and drizzle with lemon.

Please visit Linda’s post for the original recipe and for more drool worthy recipes. 😉

{Version & Verdicts} I just love this! The dish is so tasty I could finish off everything in a day. Linda is right, the dish is so much better the next day. I don’t think there is a right word on how I love this – it’s just super awesome. Drizzled with lemon? Beef heaven! 😀

I hope you try this dish and love it as much as Linda and I loved it. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. 😉

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I love to support my fellow bloggers. And this, {Versions & Verdicts}, is one little way to show my love for you. Please check out the previous posts:
V&V
Thank you.

I am sharing this at Fiesta Friday #73, hosted by the Amazing Angie, co-hosted by Michelle @ Giraffes Can Bake and Aunt Juju @ Cooking with Aunt Juju.


I am also sharing this at:

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{Versions & Verdicts} Oana’s Sriracha Chicken Balls

Delicious chicken balls (not deep-fried), with a touch of Sriracha sauce. Served with Dynamite Sauce. 
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As a foodie, I browse restaurant menus multiple times. And when I say multiple times, that applies to main dishes, pasta and of course, desserts. 😀 Don’t get me wrong, I don’t have anything against starters/appetizers or soups. But for me to enjoy my main dish, I mostly need to skip them.But then…There are appetizers that you just can’t resist. I am not the appetizer kind of girl, but when you put Dynamite Shrimps in front of me, expect them to be gone in seconds! What I really love about it is the sauce which it hasSriracha on it. Since I discovered this amazing sauce, I just can’t keep myself from saying ‘Wow’ every time I see a recipe with the name ‘Sriracha’. There are so many recipes withSriracha that I’d love to try – it’s crazy!But let’s do that one at a time…
Sriracha Chicken Balls - TNSCCIt was early morning when I opened my email that says: ADORE FOODS: SRIRACHA CHICKEN BALLS. And I immediately clicked the link that directed me to Oana’s post. You can imagine me said ‘Wow’ multiple times. I mean, come on, who could resist such beautiful chicken balls?? No one… especially when you are a Sriracha lover.
And since I love dynamite sauce so much, I used is as the sauce instead of having the Sriracha alone. Besides, the Sriracha sauce was lonely and needed some company. 😀

SRIRACHA CHICKEN BALLS

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Ingredients

  • 500g chicken, mince/ground
  • 2 tbsp. red bellpepper, diced
  • 2 tbsp. spring onions, finely sliced/diced
  • 3 tbsp. carrots, grated
  • 1 egg
  • 1 tbsp. soy sauce
  • 1 tbsp. sriracha sauce
  • 1 tbsp. chopped fresh parsley
  • 1 cup breadcrumbs
  • salt and pepper
  • Olive oil, for frying

Instructions

  1. Combine all ingredients except olive oil in a large bowl, adding breadcrumbs as needed to form small balls.
  2. In a medium heat, drizzle/spray olive oil in a pan and cook/fry chicken balls until golden brown. Drain excess oil if there is and set aside.
  3. Serve with Dynamite Sauce (recipe below).

Dynamite Sauce Recipe:

Ingredients:

  • ¾ cup mayonnaise
  • 2 tbsp. Sriracha sauce
  • 1 tbsp. honey

Instructions:

  1. Mix the sauce and do a taste test. If the taste is fine with you, you can set the sauce aside in the fridge while cooking the chicken balls.  If not, you can make adjustments.

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{my Version} Let me just say that I did a happy dance. 😀

{Verdicts} These are so perfect – they are so small and cute that you can’t stop yourself from eating them, especially when served with Dynamite Sauce, or even Sriracha alone. I can’t tell you how many I finished in one sitting – the world just stopped when I kept popping these into my mouth. 😛

I hope you enjoy these little yums and you get a chance to make it. Happy weekend!

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I am sharing this at Fiesta Friday #67, hosted by the Amazing Angie, co-hosted by Caroline  and Jess.

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{Versions & Verdicts} Lily’s Best Chocolate Chip Cookies

Another amazing cookie recipe – crispy outside from the use of bread flour and  chewy on the inside.

thenotsocreativecook-ChocolateChipCookies2As the saying goes – “Happiness is an inside job.”

There are some things in your life that you keep on hiding or trying not to think of, but there are days that they want to let you feel that they are just there… waiting for you to let them in. I don’t like those days. Who does like that, anyway?

When you feel that way, you always find out something to distract you from the real problems. For me, baking and cooking help me a lot. Other than that, there are many things that could make me smile:

A slice of cake (or make that two). Funny book. Funny movies. Ice cream. Cupcakes. I say they are countless. And there are cookies.

thenotsocreativecook-ChocolateChipCookies3And when I say cookies, I mean the home-baked ones. And of course, the one I made. I also believe in the saying that you will never get enough of cookies. Trying out other recipes doesn’t mean that previous ones are not good. It just means that you are a certified cookie monster. 😀
Months back, I saw some awesome cookies from Lily @ Little Sweet Baker and I just can’t help but adore those little ones. The use of the bread flour really intrigued me. I had remaining bread flour from the not-so-successful bread baking eons back, so I decided to try Lily’s cookies.

thenotsocreativecook-ChocolateChipCookiesMy Version: Whenever I bake cookies, mine are always thicker. Regardless, I really loved these cookies and I am sure I am going to make this again. I made this back in December, but I still can remember how super awesome are these. ❤

The verdict? Ugh, do I still have to confess that I gobbled up these cookies like I was born during the Dragon era and it’s my first time to eat something as delicious as this? Ooopps, I just said it. Okay! I admit every word I said. 😐

To get the recipe, you can hop on to Lily’s post as I have not changed anything from it. 😉 Also, you can check some other droolicious recipes while you are there.

I may be late at the Fiesta Friday #60 event, so I am bringing these little ones earlier than usual, so you get your share while I am out. What do you say? 😀

Have fun and happy partying!

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These little ones are shared with my amazing friends at Fiesta Friday, hosted by the Amazing A, with such an awesome surprise. Wanna find out? Click the Fiesta Friday linked above. 😀

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{Versions & Verdicts} Angie’s Tangerine Sesame Chicken

Like many other cooks and food bloggers, my cooking and baking bucket list is never ending. 😀

The recipes I want to try were once in a printed paper and kept in one file/folder. I was close to being an organized cook – my files were categorized according to desserts, main dishes, snacks, etc. When I started blogging and started to explore more about food, I started bookmarking using the web browser and iPad. I also have list on my mobile, planner and post-its. But all the lists I have don’t end there – I have also a mental list. Imagine LOTS of recipes bubbling up in your head. You don’t know what to cross off first. Even if you made some of them, you’ll just end up adding more. Relate? 😀

thenotsocreativecook-TangerineSesameChickenSince I saw Angie’s Tangerine Sesame Dippin’ Chicken, I knew that I had to make it sooner than later. But you know what happens when some of your ingredients want to end their lives – they get in the way, resulting to the delay of making Angie’s delicious dish. 😦

But as they say – everything happens for a reason. And for this delay, I think it has something to do with Chinese New Year. Being a Muslim, of course, we don’t celebrate this holiday or do anything during this day… not anymore. My Mum used to do something like giving cash in a red envelope with Chinese writings on it. My Mum used to asked ‘What year are we in now? Year of the Horse? What’s with Year of the Horse?’ and things of that sort. It happened many times when she was still alive; I cannot remember when was the last time she did that.

Though I don’t celebrate the Chinese New Year, it doesn’t mean that I cannot bring this super delicious dish here at the party. Besides, it’s something Chinese, isn’t it? When I come to a Chinese restaurant/fastfood, I mostly get Orange Chicken or Sweet and Sour Chicken. ❤

thenotsocreativecook-TangerineSesameChicken2In my version, I used all tangerine. In the sauce, I chose water over chicken stock. I also garnished mine with additional tangerine zest when I served it and that made that dish more tangy just the way I loved it. Of course, spring onions. Uh, I don’t know why the color of my version is lighter than Angie’s. The tangerines I used, maybe? 😐 What do you think?

Verdict: I am guilty of squeezing of about eight tangerines and finished all the ones I needed for my fresh juice and supposed to be snack. I am guilty of eating countless chicken bites before I’ve taken the photos. Lastly, I am so much guilty of eating more than a cup of rice. 😀 I just can’t help myself, dear juries – this is just so delicious!!

Click here to get Angie’s recipe. You can find more delicious recipes and drool-worthy photos at The Novice Gardener. 😉

I hope you drool and enjoy. 😛 Happy partying and happy weekend.

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I am sharing these with my friends at Fiesta Friday, hosted by Angie,

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{Versions & Verdicts} Aunt Juju’s Chocolate Syrup Brownies

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Dear Angie,

I don’t know if this is the first time I am telling you this – I am so grateful to have been personally invited by you to join Fiesta Friday. I have seen Fiesta Friday entries before from various bloggers, but I was so shy to join. I thought one should be invited to be able to join, so I totally forgot about it.

When you invited me, I became so excited – too excited to get to know you more; too excited to meet new friends and of course, to indulge those delicious treats. 😀 (Do you think I’ll not admit that today?)

Fiesta Friday [and your endless support to bloggers] helped me in so many ways.

Before Fiesta Friday, I was not that confident. Yes, maybe I was already, few months after I started my blog. But you let people meet, so you brought me [and others] new friends. You let me bring out the humor in me, in which I didn’t know I have it in me. Maybe I was a funny person before, but nobody told me that. Or I just can’t remember. 😐 You let me realize that taking photo in portrait orientation is better than the landscape. (Well, at least for me.) Yes, you are one of my inspirations. ❤

…and I am sure there’s more!

FR

Again, thank you, Angie for creating this wonderful party and community. You bring people together and I believe that is amazing!

We all love you! Happy 50th to Fiesta Friday!!

And to celebrate, I am bringing you Aunt Juju’s Chocolate Syrup Brownies or what she calls Cake Boss Brownies.


Does Versions and Verdicts sound scary? I know. But I tell you, this is nothing scary at all. I am just very bad when it comes to choosing titles or even names.

To enlighten you, V & V is a new series you’d expect from my blog. I wish I could say that I will post something for V & V on a specific day, but you know – life is crazy sometimes. I will post if I make something in which I don’t know how often. Once a month? Twice a month? I am not so sure.

Anyway, V & V will talk about my versions of your recipes and what do I think of it. 😉 Although most of the recipes I have here are my own versions, this thing is different. This will cover my versions of your recipes (I already said that, yes?). I mean YOU. Yes, YOU – blogging buddies who I use to chat with.

Moving on to the cake, you remember the Chocolate Syrup Cheesecake Brownies I made to use my chocolate syrup that was so eager to end its life? That chocolate syrup has so many lives so I needed to think of something to help it end its life. Besides, it’s so eager to commit suicide. Aunt Juju mentioned that she has recipes using chocolate syrup. So I helped the chocolate syrup plummet to its death. 😀

thenotsocreativecook_CakeBossBrownies

Chocolate Syrup Brownies (The Cake Boss Brownies) Recipe

Ingredients:

  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 4 extra-large eggs
  • 2 cups chocolate syrup (I used Hersheys)
  • 1 cup flour
  • brownie icing (optional – see below)

Instructions:

  1. Preheat the oven to 325°F.  Cream the sugar and butter using a hand mixer or your stand mixer. Mix on low to incorporate, then medium speed, for a total of 2 to 3 minutes.  Add the eggs all at once and mix at low speed for about 1 minute.  Add the syrup and mix for another minute; the mixture will be very wet.  Mix on low for 1 minute, then stop and scrape.  Add the flour gradually and mix on low for 1 minute.  Keep mixing on low until thoroughly mixed.
  2. Spray a 13x9x2-inch baking pan with nonstick spray and line the bottom only with parchment paper.  Spray cooking spray on the baking pan and on top of parchment paper.
  3. To make cutting brownies easier, line the pan with foil, leaving a few inches over each end; I would grease it as well.  Then when the brownies have cooled you can lift them out.
  4. Pour the batter into the pan and bake until the cake pulls away from the sides of the pan or a toothpick inserted in the center comes out clean.  This recipe called for 30 minutes baking time but mine was baked 45 minutes.
  5. Allow to cool in the pan, about 30 minutes.  You can also cut the brownies and refrigerate them if you desire so.
  6. Make the brownie icing below if desired.

Brownie Icing

Ingredients:

  • 1-1/4 cups sugar
  • 6 tbsp. unsalted butter
  • 6 tbsp. whole milk
  • 1 cup semisweet chocolate chips

Combine the sugar, butter and milk in a saucepan and bring to a boil; stirring constantly over medium-high heat.  Remove from the heat and whisk in the chocolate until melted. Let the mixture cool slightly, then ice the brownies while the icing is soft and pliable.  Use right away; do not let a crust form and do not store.

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This cake is so rich that it will stick to your teeth (you should smile when that happens). 😀  You can really taste the chocolate syrup as well. Hmm! If you want a rich and decadent cake, you better try this. 😉


 

I hope you all enjoy this. What do you think of V&V?

 I hope I am not too late to wish you all a HAPPY and BLESSED 2015! I am looking forward to more chats and more buddies to meet. ❤

 

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