First of all, the PICTURE of the brownies in the book, shows brownies that are at LEAST 1 1/2 inches thick. Moist, fudgy brownies. I followed the directions exactly, using the ingredients as listed, and I got a thin cookie instead. There was no moist fudginess to them at all, and they were maybe a 1/4 inch thick. The taste? Well, let's just say, that my bittersweet, dark baking chocolate is sweeter. I'm definitely not a SWEET junkie anymore, but if you are gonna have a brownie, it should taste like more than a mouthful of dry cocoa powder. Oh, and spirinkling the coconut on top AFTER baking is kinda silly. The coconut has nothing to stick to. After I took them out of the oven, I DID change that in the written recipe.... mix the coconut INTO the batter instead.
Anyhow, needless to say, I threw them out (what a waste of organic, dark cocoa and 1/2 cup of organic pecans!)
Ah, well. All is not lost. I WILL try these again my OWN WAY. I think doubling the batch, so they are thicker, and adding a couple of packs of stevia would have helped. Then changing the serving size to 16...
I will also try another recipe from the book, maybe next week and see how that goes...
OK. I'm gonna try one out of each book this weekend. I have the ENTIRE weekend to myself. No kid and no hubbie. I will make two recipes and report back. I also have two more cookbooks (I'll save that for another thread)
They do sound good but I would also like to know how some of the recipes turn out because I have gotten some cook books for grains in the past and they always seem dry and tastless. Maybe I just don't read the recipe right. Who knows but I you say it is good thats enough for me.
Good to the Grain www.amazon.com/Good-Grain-Baking-Who le -Grain-Flours/dp/1584798300/ref=sr_1R>_1?ie=UTF8&s=books&qid=1273539120&sr=1-1 Professional pastry chef Kim Boyce shows you how to use barley, corn, oat, quinoa, buckwheat, kamut, millet, rye, spelt, and more grains to bake delicious, satisfying, and healthy muffins, biscuits, scones, pancakes, crepes, cakes, breads and even porridges. Mostly sweet treats (75, in all) run the gamut from Chocolate Chip Cookies to Honey Amaranth Waffles, with jams and compotes, as well as a smattering of savory delights thrown in for good measure. Tips on where to find ingredients, how to work with them and using baking tools properly ensure delicious results
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