I guess I'm going to have to learn to bake

[jennielynn1970]

OMG... now i'm soooo hungry for them!!! Those little domes of kokosbullar... yummmmm!!!! They were so light and airy on the inside, and they came in different degrees of coffee and chocolate flavors. They do have them at IKEA at times, and some other Swedish items, but they don't have the right salt licorice. It's more "americanized" so it's not as salty.

These were the damsugare that I remember...

[Taz_Zoee]

Here are my recipes for both of the brownies I make.
The first one is actually the recipe off the back of Nestle Chocolate Chips package. But my mom adjusted it some.

1 1/2cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup butter
1 1/2 cup sugar
4 tlbs. water
2 tsp. vanilla extract
4 eggs
3 cups chocolate chips

Preheat oven to 350F (or equivalent). In small bowl, combine flour, baking soda & salt; set aside. In small saucepan, combine butter, sugar & water; bring just to a boil.
Remove from heat. Add 1 1/2 cups chocolate chips & vanilla extract. Stir until melted and mixture is smooth. Transfer to large mixing bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in 1 cup chocolate chips. Spread into greased (9 x 13 inch) pan. Sprinkle remaining chocolate chips on top (you may need more than the remaining 1/2 cup, I cover the top with chips so there is not one open space without a chip on it).
Cook for 45 - 50 min (varies with ovens, also this is for a glass 9 x 13 pan)
I test it with a toothpick to see if it's done. This can be tricky since it's full of chocolate chips. But I've learned to tell the difference between a chocolate chip and the uncooked batter.
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The next recipe is out of a cookbook that each recipe is made with a box of cake mix. I call these Toler Brownies because years ago a co-worker LOVED them. He passed away from cancer a couple of years ago, so these are always made in his honor.

1 package (18.25oz) plain yellow cake mix
1 cup smooth or crunchy peanut butter (I've always used crunchy)
8 tbs (1 stick) butter, melted
2 large eggs
1 package (12oz; 2 cups) semisweet chocolate chips
1 can (14oz) sweetened condensed milk
2 tbs. butter
1 cup frozen un sweetened grated coconut, thawed (I've never used frozen)
1 cup chopped pecans (optional) (I've never used pecans)
2 tsp. pure vanilla extract (I've used imitation plenty of times)

1. Place rack in the center of the oven preheat to 325 (I've changed it to 350 for my oven). Set aside an ungreased 13 x 9-inch baking pan (again I use my glass one).
2. Place cake mix, peanut butter, melted butter, and eggs in large mixing bowl. Blend with electric mixer on low speed for 1 min. (This is why I LOVE my kitchen aid.) Stop machine and scrape down sides of bowl. Mixture will be thick. (The first few times I made this I ended up using my hands to mix this part) Reserve 1 1/2 cups for the topping. Transfer the remaining crust mix into the pan. Using your fingertips (I use the back of a spatula now), press the crust evenly over the bottom of the pan so that it reaches all the sides. Set aside.
3. For the filling, place chocolate chips, condensed milk, and 2 tbs butter n a medium-sized heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in coconut, pecans, and vanilla until well distributed. Pour the chocolate mix over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven.
4. Bake the "cake" until it is light brown, 20 to 25 minutes (it usually takes longer, I say it's done when the topping is a little brownish). Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
5. Cut cake into 24 bars (I just cut it however I want, LOL). Remove the bars from the pan with metal spatula (I use the knife I cut it with and my fingers), and serve.

I apologize for any typos, I tried to catch them as I went along.

[Pembroke_Corgi]

I'm another person who likes to bake more than cook...but this could be because I love to eat baked goods so much!

I'm sure you could learn to bake- just keep checking on your food before the timer goes off so it doesn't burn. You got a lot of good suggestions here! At least you don't live at high altitude- I have to adjust all baking recipes for different amounts of flour to liquids because otherwise it all turns out flat and doesn't rise! (We live at about 5,600 ft above sea level).

[Lilith Cherry]

Thanks for the brownie recipes, Karen and Taz! They sound delicious!

Giselle, I am blue-eyed and strawberry blonde but there are some Chinese things I have learned to cook... like durian cakes (durian smells like drains until you cook it but it is delicious to taste). I will ask my friends and students about ginger milk and let you know what I find out. It sounds great and I love ginger anything!

As to doing without an oven, it drives me crazy! I bought the biggest toaster oven I could find after much searching and now use it constantly. I had to bring over two large tins of crisco in my suitcase so I can make pastry as shortening is not available here. Most Chinese food is fried or steamed or casseroled but not often baked. In the north they have brick ovens which also keep houses warm but I live in the south. I will attach a picture of my kitchen ( which is "westernised" by adding the toaster oven and microwave lol) The kitchen measures 6ft by 8ft and there is no airconditioner or fan - just open the window