My coworkers weren’t so enthusiastic about my idea for a carrot-cake tasting (and to be honest, carrot cake is a good bit of work), so I’m thinking about other things I might do. One obvious candidate is brownies, which are … Continue reading
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Some years ago, cookbook writer Lori Longbotham published a series of thin cookbooks title Luscious X Desserts for various values of X. Among these was Luscious Chocolate Desserts (Chronicle Books, 2004), and that book had a recipe intriguingly titled “Katharine … Continue reading
Everyone at work loved the whole-grain “Double-Fudge Brownies“. I went to kingarthurflour.com to see if they have this recipe available for free online, for those who don’t care to buy the book; I found “Tasting is Believing Whole-Grain Brownies” is … Continue reading
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This weekend, I’m continuing my exploration of King Arthur Flour’s 2006 cookbook Whole Grain Baking (Countryman Press) with a brownie recipe that all traditional (hard red) whole-wheat flour. “Double Fudge Brownies” (p. 341) have two forms of chocolate — both … Continue reading
Last weekend I made the notably unsuccessful “cherries and cream pie” (see writeup), and of course that meant I had leftover cream cheese (that recipe only took a quarter of a cup) and sour cream, two ingredients which I rarely … Continue reading
Thinking back to the summer of 1987, when I was working as a service clerk in the local Martin’s supermarket (part of the Hannaford Brothers chain), I remember one day in the break room I asked the bakery manager why … Continue reading