This week’s treat: Diner brownies
Made a few compromises on these: Trader Joe’s apparently doesn’t carry unsweetened baking chocolate, so I picked out the darkest bar I could find and reduced the amount of sugar in the recipe to compensate according to a formula I found on the Internet, which I read could affect the texture of the brownies. I could have used the full amount of sugar and gotten by with sweeter brownies (the horror!), but the point was moot, as I was short on brown sugar anyway.
Then I added the first egg to the melted chocolate too soon, and it started to cook, so I fished out the bits of egg white, poured the mixture it into the mixing bowl, and turned on the beater to cool it down.
Then I tried spreading the frosting when the cake was still hot and it started melting all over the place, so I scooped it back in the bowl and tried again later.
Jeff seems to like them—well enough to share them at work, anyway, but he tells me there was only one taker.
I really need to start making half batches.
I turned five pounds of tomatoes and some hot peppers into Grandma Louise’s Tomato Sauce, salsa, and tomatillo salsa that I threw away (no fault of the recipe’s—I just think the ground cherries didn’t translate).
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