I have been loyal to the Bourbon Fudge brownies for years. They're good: Rich, fudgy, deeply chocolate, and highly decadent.
However, I just discovered the Chai Latte Brownies, which I think may be even better. They're just as rich, and they add a medley of warm spices and just a bit of bite.
I might have to do a bake-off some day to compare them.
By the way, for those of you who don't have whole spices lying around (and I don't, except, for some reason, allspice), the powdered spice measurements are:
less than 1/4 teaspoon cardamom,
1/2 t allspice
less than 1/4 t cloves,
1/2 t ground cinnamon
Some day, maybe I'll get all the spices whole and mull them the way Cooking Light suggests, though it is hard to see how the brownies could get any better.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, October 6, 2011
Sunday, February 1, 2009
Sourdough Waffle Recipe
I made this recipe for Sourdough Waffles for dinner tonight.
Verdict: It's a keeper. The waffles are light and crisp and have a good, tangy undertone from the sourdough.
Mind, I'm used to cooking for from 4-6 people, and the person posting this didn't indicate what size he meant by "serving," so I doubled the recipe, and since only 3 of us were home tonight, there are a lot of waffle squares left over. This brings up the one minor drawback to the batter: with most waffle batter, I'd make enough waffles for whoever happened to be around and then save the rest of the batter for the next day, but the waffles are nice and light because of the sourdough-baking soda reaction (without, I might add, having the overwhelming soda taste of baking soda bread), and I didn't think that would keep well.
Waffle squares toast nicely, though, and are great for taking in brown bag lunches, so it is a very minor drawback indeed.
Oh, and I used whole wheat flour for pretty much the whole amount of flour called for, and it was still light and crisp.
Never mind.
Verdict: It's a keeper. The waffles are light and crisp and have a good, tangy undertone from the sourdough.
Mind, I'm used to cooking for from 4-6 people, and the person posting this didn't indicate what size he meant by "serving," so I doubled the recipe, and since only 3 of us were home tonight, there are a lot of waffle squares left over. This brings up the one minor drawback to the batter: with most waffle batter, I'd make enough waffles for whoever happened to be around and then save the rest of the batter for the next day, but the waffles are nice and light because of the sourdough-baking soda reaction (without, I might add, having the overwhelming soda taste of baking soda bread), and I didn't think that would keep well.
Waffle squares toast nicely, though, and are great for taking in brown bag lunches, so it is a very minor drawback indeed.
Oh, and I used whole wheat flour for pretty much the whole amount of flour called for, and it was still light and crisp.
Never mind.
Tuesday, September 16, 2008
Sunday, June 22, 2008
Turkish Delight, a rambly little trivia post
I cannot remember a time without Narnia.
My parents started reading the books to me before I was five1 and read them pretty much yearly to me and my sisters2 throughout my growing up years.
One side effect of all this was a curiosity about British food3,but most especially about Turkish Delight. I wanted to know what fabulous sweet this was that Edmund loved so much.
I pictured a number of delicacies, finally settling on something more or less like baklava--something I also didn't taste until years later.
Finally, I decided to do the sensible thing and buy some. It turned out to be harder than I expected. Most stores hadn't even heard of it. This was before the movies, mind you. It may be easier to find now. A friend eventually bought some offline, and we tried it together.
It was gooey, a bit gelatinous, very sweet, and not much else.
My sister has recently decided to skip the whole hunting bit and just make some for her students. Consequently, I've now seen at least one recipe for it, and I can tell you why: This wonder consists primarily of cornstarch and sugar with only the smallest amount of rosewater, or maybe some other flavoring, to justify its existence.
My advice? Read the books, read them often, read them out loud to your kids if you have any, watch the movies, and eat baklava.
1.Likewise with The Lord of the Rings. A good many other books also made their way in and out of yearly rotation. Does anyone wonder any more how I ended up going to grad school?
2. My brother got to hear them a few times, but by the time he came along, the evening read aloud time had pretty much been taken over by other things. He does still love to read, but he missed out on a lot coming last.
3. Sardines on toast? C. S. Lewis makes this stuff sound so good when he writes about it that I'm almost tempted to try, on the other hand, look at what happened when I tried Turkish Delight. Or, for that matter, Yorkshire pudding (a sort of giant, un-popped popover), which I made once because James Herriot spoke of it so often and so fondly. It is possible some things are better left to the imagination.
My parents started reading the books to me before I was five1 and read them pretty much yearly to me and my sisters2 throughout my growing up years.
One side effect of all this was a curiosity about British food3,but most especially about Turkish Delight. I wanted to know what fabulous sweet this was that Edmund loved so much.
I pictured a number of delicacies, finally settling on something more or less like baklava--something I also didn't taste until years later.
Finally, I decided to do the sensible thing and buy some. It turned out to be harder than I expected. Most stores hadn't even heard of it. This was before the movies, mind you. It may be easier to find now. A friend eventually bought some offline, and we tried it together.
It was gooey, a bit gelatinous, very sweet, and not much else.
My sister has recently decided to skip the whole hunting bit and just make some for her students. Consequently, I've now seen at least one recipe for it, and I can tell you why: This wonder consists primarily of cornstarch and sugar with only the smallest amount of rosewater, or maybe some other flavoring, to justify its existence.
My advice? Read the books, read them often, read them out loud to your kids if you have any, watch the movies, and eat baklava.
1.Likewise with The Lord of the Rings. A good many other books also made their way in and out of yearly rotation. Does anyone wonder any more how I ended up going to grad school?
2. My brother got to hear them a few times, but by the time he came along, the evening read aloud time had pretty much been taken over by other things. He does still love to read, but he missed out on a lot coming last.
3. Sardines on toast? C. S. Lewis makes this stuff sound so good when he writes about it that I'm almost tempted to try, on the other hand, look at what happened when I tried Turkish Delight. Or, for that matter, Yorkshire pudding (a sort of giant, un-popped popover), which I made once because James Herriot spoke of it so often and so fondly. It is possible some things are better left to the imagination.
Subscribe to:
Posts (Atom)