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Thanks for all the suggestions on what brands and what type of almond milk to buy. I’ve officially finished the first carton and am ready for more, but until then I’m still stuck in this brownie/blondie mode. Now I did make a marble cake yesterday, but it was such a convoluted and weird recipe I’m [...]
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In contrast to the M&Ms bars from earlier this week, here’s a bar with a little more nutrition. Made with whole wheat flour, a touch of honey, light olive oil, toasted walnuts and two flavors of chips, they’re good for dessert, a snack or even breakfast. In fact, as I write this Fuzz is reading [...]
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After seeing some caramel sauce topped Martha Stewart blondies on Pinterest, I decided to try making a batch where instead of being poured over the top, the caramel was sandwiched in between two layers of blondie. The experiment worked! I’ve only made these once, but I plan to make them again and serve them to [...]
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I was playing around with almond paste, you know – like everyone does on a hot summer day in Texas, and had half a roll left I needed to use up. I figured Odense, the people who make the only brand of almond paste I know of, could help. They did. I hadn’t been to [...]
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Today’s blondies were inspired by a Bobby Flay Showdown. They’re called “Tahiti Blondies”, and they were such a hit at a luncheon last week, that I’m definitely making them again and already thinking of embellishments. But let me tell you about the recipe first.
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If you expect a banana bar to be dense, firm, moist and rich rather than so light and cakey you need frosting and a fork, here’s your recipe.
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Last week during my experiments with glucose syrup, I came across this recipe from the famous Heny Sison culinary school in Manilla. It’s a basic butterscotch bar made with brown sugar, butter, etc., but with the addition of glucose syrup, designed to keep the bars moist and fresh. Saturday I baked a modified half batch of the bars and [...]
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Today’s recipe caught my eye for two reasons. After making Nicole’s white chocolate brownies, I wanted to try a different version. Plus, I liked the idea of brownie wedges. On a table full of desserts, triangular things always stand out. In fact, I might do my next batch of regular chocolate brownies …
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