Robot
tenente · 36-40, M
Me
MarineBob · 61-69, M
My daughter
MistressPoppy · 51-55, F
That would have been my Gran. She was an amazing cook. She always said that she put a lot of love in everything she made which is why everything tasted so scrummy. I hope wherever she is she's cooking up some wonderful meals & still sharing the love. Sadly she was cremated with her cook books so we'll never know.
Still think it was the love 🥰
Still think it was the love 🥰
MrVintage71 · 51-55, M
@MistressPoppy shame the books/ recipes weren't passed on..I've never heard of recipes being cremated before!!!?
MistressPoppy · 51-55, F
@MrVintage71 She also had a copy of The Racing Post & her bible with her!!
If I bake, it's usually gluten free...
These are amazing: https://www.texanerin.com/the-best-gluten-free-brownies/
I also made a gluten-free apple cake that was a huge hit with everyone. It's was quite sweet though, I'd halve the sugar in it, especially if you have ice cream, or whip cream, with it https://glutenfreeonashoestring.com/tender-gluten-free-apple-cake/
These are amazing: https://www.texanerin.com/the-best-gluten-free-brownies/
I also made a gluten-free apple cake that was a huge hit with everyone. It's was quite sweet though, I'd halve the sugar in it, especially if you have ice cream, or whip cream, with it https://glutenfreeonashoestring.com/tender-gluten-free-apple-cake/
Jayciedubb · 56-60, M
Ghirardelli. But use melted butter instead of oil and add an extra egg. You could have some peanut butter also. You can also fold in some peanut butter and add various flavor extracts like coconut, a couple drops of mint, butter extract and of course vanilla extract, and maybe a couple drops of almond extract, and add a pinch of salt
MrVintage71 · 51-55, M
@Jayciedubb I'm going to get fat trying all these ideas
Jayciedubb · 56-60, M
@MrVintage71 the only thing that changes the caloric value of the factory directions is the added egg. The caloric content in butter is generally lower than that of most cooking oils and all those flavor extracts are just flavor that has been extracted from the food they represent. ..but even if they did increase the caloric content of the brownies, ..They're brownies. ..of course they're fattening 😁
ElwoodBlues · M
It's hard to beat Ghirardelli Triple Chocolate Brownie Mix with added extra chocolate chips. We usually add 3-4 oz Callebaut 70% dark chips to the mix.
Penny · 46-50, F
the cookbook Dining on a Dime
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ElwoodBlues · M
@jshm2 I beg to differ. Most chocolate cake recipes only call for cocoa powder, not real chocolate (similarly, most chocolate ice-creams only contain cocoa powder). Personally, I prefer the taste of complete chocolate, and for me the best brownies convey more complete chocolate flavor than the typical chocolate cake.
P.S. A good chocolate ganache frosting can help a cocoa based cake, but most frosting recipes contain too much confectioner's sugar, producing the over-sugared taste you dislike.
P.S. A good chocolate ganache frosting can help a cocoa based cake, but most frosting recipes contain too much confectioner's sugar, producing the over-sugared taste you dislike.
LordShadowfire · 51-55, M
I don't have any recipes anymore. I just buy the lowest carb mix I can find.
I will say that if you're cutting carbohydrates like me, you can substitute almond milk for real milk at a 2:3 ratio. Which means if it calls for a cup and a half of milk, start with a cup of almond milk. You might have to add a little more, but always start with less. Almond milk doesn't cook the same.
I will say that if you're cutting carbohydrates like me, you can substitute almond milk for real milk at a 2:3 ratio. Which means if it calls for a cup and a half of milk, start with a cup of almond milk. You might have to add a little more, but always start with less. Almond milk doesn't cook the same.
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MrVintage71 · 51-55, M
@ShenaniganFoodie nice..but they're cookies/ biscuits..Still looking yum yum