Dec. 29th, 2013


Dec. 29th, 2013 03:03 pm
eve11: (chance)
I missed 2, but got the rest in the time allotted:

ETA: Spoilers in the comments! Click and play the link before looking back here!


Dec. 29th, 2013 06:26 pm
eve11: (chance)
Eg, making an attempt at some kind of brownie dessert bar out of leftover things in the pantry. If it comes out any good I'll post the recipe. Um, if I can remember it.

ETA: Kitchen sink bar/brownie (more like a brownie than a bar):

I had about a cup of crushed pecans, 1/4 cup of dark chocolate chips and 1/2 to 1/3 cup or so of butterscotch morsels. I started with This recipe. I had a smidge less than 1.5 cups of flour and I used oh, probably 3 times the amount of cocoa it called for. Anyway, it was way more than 2 teaspoons! Probably 3 tablespoons. I had to add a little bit of oil to make it more of a brownie batter, but it might work with less. I also added a tablespoon of sour cream to the egg/sugar/oil mixture.

I also made a crust in the 8x8 pan with a combination of about 1/3 of the crushed pecans, crushed up Nilla Wafers (? about 20?) and about 2 to 3 tbsp of melted butter. I used Alton Brown's patented "tamp down from the outside in using a glass full of coins to set" method for making the crust, then baked that crust at 350 for 10 minutes while I combined all the other ingredients for the batter. I folded the other 2/3 of the crushed pecans, the butterscotch morsels and the chocolate chips into the batter and just poured it over the crust. Baked at 350 for another 35 minutes. The toothpick wasn't quiiiite clean but I took it out anyway. So the inside was a little gooey; bake it to your taste. It fluffed up enough to show me the eggs were cooked.
Came out very yummy esp. served as a base for vanilla ice cream.

Edit in case the link goes away: this is the internet recipe that I adapted as above
Butterscotch Brownies )


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