uncooked brownie dilemma
10 years ago
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Comments (15)
- 10 years ago
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Need a brownie recipe
Comments (6)I'm eating a brownie right now, had some left from the batch I made for the farmers market today. Here's the recipe, I found it on a blog and realized it was the exact recipe I made to take to school...that was my punishment for passing a note to my girlfriend. I was in 7th grade.... I used the recipe for years. My trick...test brownies with a toothpick half way between the side of the pan and the middle. If it comes out clean they are done. Moist and fudgie this way. Linda's Fabulous Brownies Time: 15 min. prep + 35 min. baking Yield: One 9x13 pan, cut them as large or small as you like Recipe from my sweet cousin Linda Reber BROWNIES: 1 C butter, melted 2 C sugar 1/2 C cocoa powder (can use melted baking chocolate) 2 t vanilla 4 eggs 1 1/2 C flour 1/2 t salt 3/4 C chocolate chips (milk chocolate or semi sweet) FROSTING: 1/4 C butter, melted 1/4 C cocoa powder 3 C powdered sugar 4-5 T milk 1 t vanilla dash salt 1. Preheat your oven to 350 degrees. Place 1 cup melted butter, 2 cups sugar, 1/2 cup cocoa powder and 2 teaspoons vanilla into your stand mixer or large mixing bowl. Mix on low-speed until combined and smooth, should take about 1 minute. 2. Add 4 eggs, one at a time, mixing well after each one.The batter should look pretty runny at this point. 3. In a small bowl place 1 1/2 cups flour and 1/2 teaspoon of salt. Toss the two together with a fork to combine. Add these dry ingredients to the brownie batter and mix on medium speed for about 2 minutes or until smooth. 4. Stir in 3/4 cup chocolate chips. 5. Spray a 9x13 pan with cooking spray and spread the batter out into it. Bake at 350 degrees for 25-35 minutes. Be sure not to over bake these babies. Remove the pan from the oven and let the brownies cool completely. 6. While your brownies are cooling, make your frosting. Place 1/4 cup melted butter and 1/4 cup cocoa powder in a small mixing bowl and mix it until well combined. 7. Add 3 cups of powdered sugar, 4-5 tablespoons of milk and 1 teaspoon vanilla. 8. Beat the ingredients together until the frosting in smooth and glossy. If it's too thick, add a bit more milk. 9. When the brownies have cooled completely, spread the frosting over the top, cut and serve. Nancy...See Morerange dilemma
Comments (12)Hi Victoriajane-- have you called eurochefusa (fratelli distributor) to see if they can direct you somewhere to look at the fratelli?? That's what I did and was shocked to find a wholesaler literally 2 miles away who had one in his shop. He doesn't market heavily direct to consumers and works out of an industrial park so he had escaped my radar. Eurochef might also be able to hook you up with a satisfied owner--if you were near me I know I'd let you try mine :) I was concerned about oven size too when shopping the berta and fratelli (berta oven is slightly smaller) I took my largest pans into both showrooms and put them in the oven, adjusted the racks etc. I fit a 24 lb turkey at Thanksgiving no problem in my largest roasting pan and can fit 3-4 9x13 pans in the oven at one time properly depending on what I have in them and how they need to be arranged. I could only get 2-3 in the berta. The 36" wide provides a bigger oven left to right than I've ever had, but the european style ovens are not quite as deep front to back. The nice benefit with the fratelli though is that it is literally counter depth. It looks fabulous and the front of the stove is even with the front of my cabinets and doesn't stick out at all. I don't think you need to be embarassed at all about wanting something that is not only functional, but looks nice/fits your vision ( a pro range is certainly gorgeous as well in the right environment). I love to cook, think I'm pretty good at it, and it makes me really happy to be a good cook on a pretty stove :) I absolutely love the lacanches but they were out of the question from the beginning due to budget... Good Luck! Here is a link that might be useful: EurochefUSA...See Morewall oven dilemma
Comments (13)Think not only about how you bake, but how you cook in general. Do you use the oven a lot for roasting, etc.? We put in double ovens and we use both of them quite a bit, but I do a lot of roasting & baking...not just baking cookies/cakes/pies, but casseroles, etc. We often have items that need 2 different temperatures or we end up making two entrees (I have Celiac Disease & sometimes I cook two entrees: one for my family & one for me). Truthfully, I use my ovens & MW more than I use my cooktop! (MW is used the most for veggies, but the oven is usually used for dinner and sometimes lunch.) It also helps that the top oven is Trivection (type of speed cook...thermal/convection + MW in one) so it helps me cook some things much more quickly. We also have a warming drawer that we use for keeping food warm, especially when we have several MW'd items as well. And, yes, I also do a lot of traditional baking (brownies, cookies, etc.) and more often than not use both ovens. BTW...a second oven can also act like a "warming drawer"...so that might be another reason for a second oven. One appliance can take the place of two. If you entertain weekly, I would recommend at least a warming drawer or a second oven to act as a second oven or "warming drawer," whatever it's needed for. You state that you have no children, if you plan them in the future and this is the home you will be raising them in, then plan for the future with the remodel. (Yes, I have 2 children, 12 & 14, and they use the ovens as well!) [If you have grown children or never plan to have any, then this may not be a consideration.]...See MoreOlive branch & baby turtle dilemma?
Comments (24)Thanks to all of you. Everyone has been so helpful. Red I went today and got a sample of dry sage. Very moody color. Its reading blue gray so far. Not thinking it's the one but wont rule it out til tomarrow. Most of the house was painted BM match to Laura Ashley gold 2. Including the master. I said I wanted to move in before I picked the colors to get a feel for everything and we could just paint over the gold 2. I know...not too smart. I just had the kitchen and breakfast painted last week in Ralph Lauren lincolnshire olive matched to BM paint. Love that color. Alittle too gray for master though. Jant Since the room is light now I don't feel the warmth in the room. I really need some coziness in there. but I dont want it to feel like a cave either. I am in agreement with totallyconfused and irish on the pastels of the past. Went there myself and have no intentions on going back. monablair I love seeing your pics. They make me want olive branch more than ever. It shows me that it goes with all my elements. Cherry furniture, white trim and burgandy. I have'nt tried rosemary sprig or flowering herbs. I think I figured out my problem with the baby turtle. The decorators white trim and stark white ceiling. Which might be ok in good natural light. If my trim was wood I think I'd like it more. Or atleast a warm white trim. Maybe even no trim at all. All the white makes it more muddy (or something) than it probably is. Where as the olive branch and white compliment eachother. Am I in a late night paint fumed delusion or does that make sense to anyone? Thanks again everyone. You all may have saved a marriage. lol...See More- 10 years ago
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