I am addicted to chocolate and through baking I have learned that I am very particular about the texture of my chocolate baked goods. Thing is, I love moist cupcakes and fudgy brownies. There’s a certain level of heaviness on the tongue that accentuates the rich flavor of chocolate better than lighter or cakey textures. I just made the recipe for my mom’s brownies from scratch (actually from an old recipe book but that’s not important) and I’m disappointed that the brownies, which were supposed to be in a 13x9 pan but were made in a smaller glass pan and since the cooking time had to then be increased, became slightly overdone and cakey. Usually if you fear of overbaking brownies, chocolate cupcakes, or any chocolatey baked good you can just add chocolate syrup to the batter to keep it moist. Then, when it is being removed from the oven, losely add aluminum foil over the top to catch escaping moisture. I’m a lil under the weather so I don’t know if it is my palette or the brownies but they taste a lil salty to me. The recipe called for chopped nuts so I used natural, unsalted almonds and smashed them myself. I guess all nuts, natural or otherwise, are bound to be on the salty side so that could be it. I had added a lil more chocolate than required so I did overmeasure my teaspoon of salt too so I’m basically an idiot who should just stick to the recipe word for word from now on. When will I learn? Tip; I’m going to cover the brownies with a mix of cocoa powder and powdered sugar like my mom used to do so maybe that’ll help!
Edible flower cookies. Chic wedding dessert idea | via 100 Layer Cake
can’t get more natural than edible flowers.
so my boss picked out baking supplies because she knows I like to bake. I got a box to make chunky brownies and lemon bars so guess what I made today? Both! Now I want to do something from scratch. I’m thinking cookies or cupcakes but since I want to use fruit I’m thinking cupcakes. Now the search begins…..
Stuffed Zucchini n’ Greek Salad