I must have been 10 or 11 years old and I was using a box brownie mix from the grocery store. I followed the box directions to mix up the batter and put it into the oven as stated on the box. Then, I checked the brownies to see if they were done at the given time. I thought it made perfect sense to test them using a toothpick as I had done for cakes.
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I must have been 10 or 11 years old and I was using a box brownie mix from the grocery store. I followed the box directions to mix up the batter and put it into the oven as stated on the box. Then, I checked the brownies to see if they were done at the given time. I thought it made perfect sense to test them using a toothpick as I had done for cakes. So, I continued baking them until the toothpick finally came out clean. After they cooled down, those brownies could have been used as hockey pucks!
On top of all this comes the eternal debate of what type of brownies you like. Fudgy or cake-like? Semisweet or dark? With nuts or without? Do you like any additional flavorings? It goes on and on. Well, these brownies are from a tried and true recipe from the King Arthur Flour website.
They are fudgy, but not gooey. They are not quite cake-like, but form a nice compromise. As for nuts? Not this time for me. Chocolate chips? Any way to add more chocolate is always great for me!
In a nutshell, these brownies are rich and chocolaty enough to satisfy the die-hard chocoholic. Preheat oven to F. I find it easiest to cut the parchment so that it sits flat on the bottom, but has long sides that extend beyond the height of the pan. This way, you can use the parchment to lift the brownies out.
Place the butter in a microwave safe medium bowl and melt in the microwave. Now, add the sugar and mix into the butter. Place in the microwave and heat it for about 15 seconds to slightly melt the sugar. Whisk the mixture together well. At this point, add in the salt, espresso powder, baking powder, cocoa powder and eggs.
Whisk until combined. Lastly, add the flour and chocolate chips. Mix until fairly well combined. Pour into prepared baking pan. Bake at F for 25 to 30 minutes until the edges of the brownies pull slightly from the pan. Insert a toothpick and you should get just a few moist crumbs remaining on the toothpick. Now, place the pan on a cooling rack. Allow to cool for about 10 minutes if you have the parchment paper lined as above stated and then remove from the pan. Otherwise, cool completely in the pan.
Once fully cooled by either method , cut into pieces and enjoy! Posted by.
If you liked my baklava buns , please vote for me by clicking here and logging in. Thanks in advance for your support! Let me give you an example My grandfather would go fishing late at night at a lake in our village.
S Meenakshi Ammal
Representing an essential part of a meal, Roti and its many variations are individual, handcrafted creations that sustain the subcontinent and are loved across the world. It also includes classic techniques applicable across many preparations, building confidence. Making a roti is more than following a recipe or applying a technique. It engages all the senses: touching, kneading and feeling the dough, seeing how it responds to rolling, listening to the sounds of dry flour grazing across a rolling surface sensing when more flour is needed, watching it cook and recognizing the aroma of dough transforming to a roti, and finally tasting the sweetness that one has just created. There is true poetry in making these timeless creations.
Recipes of Meenakshi Ammal
Print It seems to me that S Meenakshi Ammal usually appears to one under duress. In the s Tamil Brahmins migrating overseas carried her cookbook along with a pressure cooker each, to cure homesickness with food from home. More recently, families have taken to gifting their sons the book as they leave their homes for idli-less shores. A theme of reassurance runs through this iconic cookbook from the Tamil Brahmin community.