Dessert Yum

Peanut Butter Caramel Swirled Brownies

February 17, 2017


  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup smooth peanut butter
  • 1 tablespoon corn syrup
  • Pinch sea salt
  • 1/8 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, cut into chunks
  • 6 ounces high-quality unsweetened chocolate, coarsely chopped
  • 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
  • 1 teaspoon espresso powder
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown muscavado sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup unbleached all-purpose flour

Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.

Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted

chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.

Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!–under baking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)


Photo Credit:


Chief Brand Steak & Potato Poppers

February 10, 2017

Ingredients Needed:

  • 1 Each Beef Strip Steak
  • ½ Tsp Chief Brand Salt
  • ½ Tsp Chief Brand Black Pepper
  • ¾ Tbsp of Chief Brand Steak Seasoning
  • 2 Tbsp Vegetable Oil
  • 12 Each Baby Potatoes
  • ½ Tsp Chief Brand Salt
  • ½ Tsp Chief Brand Black Pepper
  • ½ Tsp of Chief Brand Smoked Paprika Powder
  • ½ Cup Cheddar Cheese ( Shredded )
  • ¼ Cup Milk, warm
  • 1 Tbsp Butter
  • 2 Tbsp of Minced Parsley
  • ¼ Cup of Chief Brand Chadon Beni Chutney


Preheat Oven to 350 Degree Fahrenheit

Place strip steak onto a cutting board, season liberally with the salt and black pepper.

Then sprinkle on the Steak Seasoning on both sides also. Let sit for 5 minutes to marinate.

Meanwhile, wash and scrub potatoes skins and place in water to boil until cooked

but still firm to the touch.

When slightly cool, cut into halves and with a melon baller, carefully remove the inside potato flesh, leaving the jackets intact. Place all the removed potato flesh into a bowl; add the cheese, warm milk, butter and parsley. Mash until smooth, season with salt and pepper to taste and place into a piping bag with a medium tip.

Pipe potatoes back into the jackets and place on a tray and bake for 15 minutes.

Place a skillet pan on the high heat. When heated, add the vegetable oil and place the two steaks into the hot pan. Cook on each side for 2 ½ minutes, remove and place on a napkin to rest.

Take potatoes out of oven and set aside. Slice steak into small bias pieces on the slant and shingle two pieces atop each potato popper. Continue until all steak is used. Then drizzle a little of the Chadon Beni Chutney atop the steak and potato poppers. Garnish with a slice of sweet pepper.

Gallery Personal

Trinidad and Tobago

February 1, 2017

I took this captivating picture with my Canon DSL camera. It is a view of Maracus Lookout near Maracus beach on the island of Trinidad. It is located on the north side of the island, an hour’s mountainous drive from the capital city of Port of Spain via the North Coast Road.

This view is absolutely stunning.


Cauliflower Massouri Dhal

January 27, 2017

Ingredients Needed

2 Tbsp of Veg oil.

½ Tsp of Chief Brand Cumin Seeds (Geera)

1 Tbsp of Minced Garlic

1 Tbsp of Minced Onions

1 Tbsp of Minced Pimento Peppers

½ Tsp of Minced Ginger

½ Tbsp of Chief Brand Curry Powder

½ Tbsp of Chief Brand Geera Powder

½ Tbsp of Chief Brand Amchar Massala

1 Tsp of Chief Brand Turmeric (Saffron)

1 Cup of Massouri dhal (fine split pea lentils)

1 Head of Cauliflower (Florets Only)

5 Cups of Vegetable Stock

1 Tbsp of Minced Fresh Chadon Beni

½ Tsp of Chief Brand Chili Powder

Chief Brand Salt and Black Pepper to Taste


  • In a medium sauce pan over high heat, add the oil followed by the garlic, onions, pimentos and ginger and sauté for 30 seconds.
  • Add the spices and cook over high heat for about one minute until curry spices are parched. Now add the massouri dhal, cauliflower florets and vegetable stock. Stir, cover and bring to a boil and then simmer on medium heat for about 20 minutes.
  • Puree with stick blender until slightly smooth and season with salt and black pepper to the end. Add the fresh Chadon beni and the chili powder.
  • Taste and adjust seasonings if necessary. Dhal should be slightly thick whilst still seeing the soften grains of the lentils inside with small fragments of cauliflower. Serve over basmati rice or with roti.

Savory Saffron and Massala Oat Porridge

December 30, 2016

Ingredients Needed

2 Tbsp of Vegetable Oil

½ Tsp of Minced Onions

½ Tsp of Minced Garlic

½ Tsp of Minced Pimento Peppers

1 Tbsp of Minced Celery

1 Tbsp of Chopped Chives

½ Tsp Chief Brand Curry powder

¼ Tsp of Chief Brand Turmeric

¼ Tsp of Chief Brand Amchar Massala

1/4 cup steel-cut oats

¾ Cup vegetable Stock

½ Cup Coconut Milk

Chief Brand Salt and Black Pepper to Taste

1 cooked chicken breast, sliced

Cilantro for garnish


Place a small sauce pan over medium heat. Add the vegetable oil and sauté your aromatics for         30 seconds.  Add the curry powder, turmeric and amchar massala. Stir and cook in pan for 1 minute until fragrant.  Add the Oats and toast in pan for 30 seconds followed by the addition of the stock and coconut milk. Stir, cover and bring to a simmer on low heat. Using a spoon, frequently stir the oats to ensure it absorbs the milk mixture evenly adding additional stock if needed. Cooking time should be about 5 to six minutes. Oats should be slightly soft with a little crunch to it and can be seasoned with salt and pepper to taste.  Place into a bowl, and carefully lay the sliced chicken breast atop. Garnish with fresh cilantro.


Mustard Seed Indian Dosas with Braised Beef

December 9, 2016

Ingredients Needed

For the Braised Beef

  • 2 Tbsp of Vegetable Oil
  • 3 Lbs of Clod Beef cut ( Into 1 Inch Cubes)
  • 1 ½ Tbsp of Chief Brand Salt
  • 2 Tbsp of Chief Brand Black Pepper
  • 1 Tbsp of Chief Brand Paprika
  • ½ Tsp Chief Brand Geera Powder ( Cumin )
  • ½ Tsp Chief Brand Cinnamon Powder
  • 1 Tbsp of Fresh Thyme
  • 1 Medium Carrot ( Small Diced )
  • ¼ Cup of Chopped Celery
  • ½ Cup of Chopped Onions
  • 4 Tbsp of Tomato Paste
  • 1 Small Tomato ( Small Diced )
  • 1 Cups of Red Wine
  • ¾ Cup of Tomato Sauce
  • 2 Cups of Veg Stock


For the Beef

Preheat Oven to 250 Degrees Fahrenheit. Place a medium Iron Sauce Pan on high heat. Meanwhile in a shallow mixing bowl, add the beef and season with salt, black pepper, cinnamon, paprika, geera and thyme leaves. Mix.  In the hot sauce pan add your oil and place the cubes of seasoned meat in. sear on all side until a brown color appears then add the carrots, onions, celery, fresh tomato and tomato paste. Stir and cook until mixture appears to be sticking to the bottom of the pan. Then add the red wine, tomato sauce and stock. Stir while scraping the bottom of the pan to remove any caramelized bits. Cover and bring to a boil, then place entire pot into the oven to cook for two hrs or until meat is tender and can be pulled apart. Strain the Liquid off after cooking and use to forks and pull apart the beef into shreds.

For the Dosas

  • 1 Cup of Chief Brand Gram Flour ( Chick Pea )
  • 1 Cup of All Purpose Flour
  • 1 Tsp of Baking Soda
  • ¾ Tsp of Chief Brand Salt
  • ½ tsp of Chief Brand Black Pepper
  • 1 Tsp of Grounded Chief Brand Mustard Seeds
  • ½ Tsp of Chief Brand Ground Cumin
  • ½ Tsp of Chief Brand Turmeric
  • Water

Place, all the ingredients into a mixing bowl with the exception of the water. Whisk to mix all the spices with flour. Slowly add water to the mixture until you achieve a consistency a little looser to pancake batter.

Let batter sit for 10 minutes. Meanwhile, place a small non stick sauté pan over medium heat. Place 1 tsp of vegetable oil to coat bottom of pan. Carefully ladle in 2 oz of dosa batter into the pan and carefully rotate pan to allow batter to spread evenly to the sides to form a thin circular shape. Cook for 45 seconds on each side and then remove and set aside. Continue until all batter is done.

Place dosa on plate and spoon a little of the braised beef onto it, fold over and enjoy as a snack or even as a light meal.



Seafood Yum

Shrimp and Spinach Saffron Curry

November 18, 2016

Ingredients Needed

  • 12 Each Shrimp, deveined & pre seasoned.
  • 2 Tbsp of Vegetable Oil
  • 1 Tsp of Minced Garlic
  • 2 Each Carapoulay Leaves ( Curry Leaves )
  • ½ Tsp of Orange Zest
  • ¾ Cup of Baby Spinach Leaves
  • ¾ Heavy Cream
  • ¾ Tsp Chief Brand Turmeric
  • ½ Tsp Chief Brand Paprika
  • ½ Tsp Chief Brand Cayenne Powder
  • ½ Tsp Chief Brand Geera ( Cumin )
  • ½ Cup of water
  • 2 Oz of Chief Brand Coconut Powder
  • Juice of Half an Orange
  • 1 Tbsp of Butter
  • Salt and Black Pepper to taste


Place a medium sauté pan over high heat. Add the oil followed by the garlic and carapoluay leaves. Sauté for 30 seconds, then add the orange zest, baby spinach and cream. Stir to combine and cook for 1 minute. Add the Heavy cream, and all the other spices. Mix and add the water, coconut powder, and orange juice. Stir and bring to a simmer. When bubbles break the surface of the liquid, add the shrimp in and poach for 3 to minutes or until shrimp is cooked through. Whisk in the butter and season with salt and pepper to taste. Serve with, freshly made bread, roti or even basmati rice.


Know your Self-Worth

November 15, 2016

We live in an ever changing society. People are expected to be a certain way in order to “fit in”.

I have seen too many people question themselves for the wrong reason and this is why I would like to share 5 tips to knowing your self-worth and sticking to it:

  1. If you are satisfied with the person that you are and you can go to bed knowing that you are a good person, then any outside chatter or gossip about you should slide of like water. There will always be people judging us or even giving us their insight on how we should be. Nothing is wrong considering what they have to say about you, but deep down know who you are and don’t allow another person’s criticism to negatively affect your thinking.
  1. Comparing ourselves; it can become challenging especially with a massive amount of social media at our finger tips. When you see all of the postings done on a daily basis, some can be very glamorous and extravagant and we may sometimes long for a life like similar to a certain celebrity or a mutual friend. Nothing is wrong with wanting to be better or moving up in life, but when you start comparing and becoming bitter then that is the incorrect path. Instead learn to love who you are and work on being better at your own pace and allow your life to unfold as it was meant to be. Remember be happy for others I am sure you would want the same.
  1. If someone walks up to you and say you are a bad person, are you the type to run in the bathroom and cry or are you strong enough to stand there look at that person and know who you are ? No matter how hard they try to put you down, don’t allow it to get the better of you. Now considering if everyone around you is saying that you need to be a better person, then there might be something to look into. Other than that, believe in yourself.
  1. Failure is bound to happen; some take failure much stronger than others. When we set out on a venture, our goal is to conquer them. However, when it doesn’t turn out the way we wanted it to, it’s ok to sulk and let out any emotions that come with failing. But like anything else don’t sulk for too long because precious time will be going while you can gear your energy to another project that you can excel in.
  2. Don’t be pompous. Being confidant is GREAT, being cocky and rude isn’t. Saying what is on your mind is good, but when you say it rudely without caring about the other person’s feelings it lacks compassion. It’s not what you say it’s how you say it.