Friday, August 1, 2008
Made From Scratch: Almost as good as the box brownies
I'd like to start blogging a bit more about all the things I'm cooking here at #506 in part because I'm a little obsessed with food blogs. But more so because in the last year I've really taken to cooking, and more specifically baking, from scratch. So much so that I sometimes daydream of getting a shiny, new Kitchen-Aid mixer as I'm trying to whip egg whites into stiff peaks by hand (and if you know anything about baking, you're aware that it is no easy feat).
So on that note, I decided to bake some brownies the other day. Now, brownies are one of those things that somehow Betty Crocker and Pillsbury and every other cake mix company has managed to perfect. But the way they do this is by adding a whole bunch of stuff I can't pronounce and therefore, try and shy away from ingesting (thank you Michael Pollan for making me afraid of processed foods).
So I rounded up the ingredients and got to chopping and melting the chocolate, mixing the pastry flour, and popping them in the oven (sounds easy, eh?). Well, they look beautiful but, I have to admit, the box kind tastes better. These came out a little too bitter for my taste--I want a sugar rush! So it's back to the drawing board. I'm not giving up on my "from scratch" recipe but it may take some tweaking and several tries to get it to taste like the box. Poor Chris, he'll be swimming in baked goods until I get them just right.
I used to sit in the cube behind you. Then I didn't. And then we fell in love.
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