Sunday, May 6, 2012

A Brownie Story

Katharine Hepburn's Brownies

Oh, KH, you were wonderful.

I got the recipe here.

I substituted Earth Balance for the butter (partially because I didn't have any unsalted with the added benefit of making them non-dairy) and then reduced the amount of salt slightly to make up for the saltiness of the Earth Balance.  Also it would be great if I could get Earth Balance Vegan Buttery Sticks where I live, just to make measuring easier.

I used raw sugar and my all-purpose flour was King Arthur's unbleached.  The raw sugar didn't blend extremely well, but the brownies tasted fine.  They just had a coating of crunchy sugar on the bottom.

Also, I added the optional walnuts.  You know, so it would be healthier to eat an entire pan of brownies by myself.  (I don't know that Katharine Hepburn would approve of adding healthy stuff to a dessert, but I did it anyway.)  I used Baker's unsweetened chocolate (in case you were wondering).

I'm not sure why the layers appeared but I liked it.

After eating a few as is, I crumbled a couple up in a bowl and topped them with macerated strawberries.  I'm sitting here eating them and watching the Philadelphia Story (my favorite KH movie) as I write this.  Actually, I put the bowl down to type but as soon as I'm finished here it's back to the brownies and strawberries.  Amazing brownies.

Once upon a time I learned to bake and everyone was happy with the results.  THE END.

Thursday, May 3, 2012

Carrot Crazy

Who likes carrots?

This guy.

That's a little crazy, right? I like carrots ok, but I like zucchini better. Which is why I put carrots in bread and buy extra zucchini so I could make 2 meals with them in addition to the bread.

I had carrots that had been in the fridge for quite a while and after I found some beautiful zucchini last week so I finally got to try this recipe!

Carrot Zucchini Muffins

I got the recipe for this one over at  Here's the original.

The only substitution I made was 1/4 cup of plain organic applesauce for the egg.

Also, I really like making quick recipes into muffins, because I don't have to do anything different other than reduce the oven time and I have great individual serving sizes (which I ignore by eating 3 or 4 at a time).  My muffins took about 25 minutes and my mini-loaf took about 35-40. (I wanted it all baked at the same time and I only have one muffin tin!)

Next time I think I'll reduce the amount of sugars and increase the amount of veggies.  Otherwise these were great!  My mom was visiting, so she got to try them and loved them!

Eat your veggies, guys!