More Frosted Fudge Brownies
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January 2011
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his quick bread is adapted from the King Arthur Book of Whole Grain Baking and it’s delicious. It’s very lemony, has a little crunchiness from the poppy seeds, and you can eat it for breakfast knowing you’ve at least got a few whole grains in.
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Published on January 15, 2011
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’ve made pita before, but in the past it ‘s always been the flat type with air bubbles here and there. It tasted okay, but I wasn’t getting a pocket and couldn’t figure out why. This week I tried a couple of new recipes and started combining techniques. What I realized in the end was the key to getting my dough to puff was a fiery hot cast iron skillet and a 500 degree oven.
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Published on January 12, 2011
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A few months ago I made gingerbread biscotti from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treat. Never mind that it was vegan, it tasted terrific and was spicier and more flavorful than some butter/egg versions. Another bonus was that it stayed fresh for months, so I got used to having it around and was disappointed when we ran out. To replenish the gingery smelling cookie tin, I tried another recipe from the book, “Coffee Shop Hermits”.
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Published on January 11, 2011
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This recipe was last night’s dinner. I’m kicking myself for not taking a photo, but will add one next time. Maybe it stems from her French culinary training, but some of Marjorie’s sauces use a lot of butter. The thing with sauces is you can use as much as you want and I’ve found I’d rather make a sauce with lots of flavor-carrying fat and use a little of it then make a sauce that has half the butter and use twice as much. Not that it’s the case with every lightened recipe because there are plenty of good ones, but this recipe isn’t that rich if you just use a little bit of the sauce and ignore the part about using bread to soak up the rest. I left a lot of sauce in the pan.
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Published on January 10, 2011
