Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Anna N

Meeting-friendly snacks to bake

Recommended Posts

@Anna N

 

Those brownies look so rich and scrumptious!  Did you use muscovado sugar?  Smoked sea salt?   Or did you use any substitutes? 
 

I just wonder if someone, other than ourselves, would be able to taste the smoked salt in them...

Share this post


Link to post
Share on other sites
37 minutes ago, CacaoC said:

@Anna N

 

Those brownies look so rich and scrumptious!  Did you use muscovado sugar?  Smoked sea salt?   Or did you use any substitutes? 
 

I just wonder if someone, other than ourselves, would be able to taste the smoked salt in them...

I used a combination of sugars:   Turbinado,  Muscovado  and raw sugar (because that’s what I had). I did use smoked salt but skipped the pepper for this group although if I was making it for myself I would’ve included the pepper.

  • Like 1

Share this post


Link to post
Share on other sites

 And here is the response to the Paul Young brownies: 

 

86F89091-62F1-4D0A-9926-73DE20583ACC.thumb.jpeg.0a45383232ab66d0a5e190eea4a0fc91.jpeg

  • Like 4
  • Haha 5

Share this post


Link to post
Share on other sites
On ‎1‎/‎8‎/‎2019 at 10:17 AM, Anna N said:

Paul Young’s Salted Fudge Brownies.  Methinks these should require a doctor’s note in order to partake. 


They look incredibly rich and moist on their own, they must be completely over the top when doused in the sauce that most of his brownie recipes I've been able to dig up tend to include. I'm wondering if it's even worth bothering to do the sauce.

Share this post


Link to post
Share on other sites
3 hours ago, Tri2Cook said:


They look incredibly rich and moist on their own, they must be completely over the top when doused in the sauce that most of his brownie recipes I've been able to dig up tend to include. I'm wondering if it's even worth bothering to do the sauce.

 Don’t know. Obviously not an option when these are being devoured in an office environment. Although I’m sure this gang would have no issues —their management might!  

  • Like 1

Share this post


Link to post
Share on other sites
5 hours ago, Anna N said:

 Don’t know. Obviously not an option when these are being devoured in an office environment. Although I’m sure this gang would have no issues —their management might!  


Management always spoiling the fun. :D I don't think I'll bother with the sauce. I don't need it and I'm hoping I'll feel generous and take most of them to work to share so I don't end up eating the whole pan myself. I don't tend to eat a lot of sweets but brownies are one of my few sweet weaknesses. I once made a pan of brownies and topped them with German chocolate cake icing (another weakness, don't care one way or the other about the cake, just the icing)... that was a mistake. 13x9 pan with an excessively thick layer of the icing and I ate the entire thing myself in about 3 days.

  • Haha 4

Share this post


Link to post
Share on other sites

 I always consider it a HUGE bonus when I learn something from baking cookies.  This morning I was determined to use up some odds and sods from my baking cabinet and so adapted  a soft and chewy chocolate chip cookie recipe to accommodate milk and dark chocolate chunks, butterscotch chips and some dried cherries. 

 

 The top photograph shows these cookies baked and silpat.  They are uniformly sized and coloured.

 

 The other cookies were baked on parchment. That was the only difference.

 

 I would’ve expected a very different result.

 

 

 

 

 

 

1A2FF3BC-D123-4CEA-AEB4-299CDECB59C7.thumb.jpeg.0a8f83cd380a240949834f5558c0c31f.jpeg

Baked on silpat 

 

719ECB8E-A9A8-420A-ABE1-5B1C0E09A5BB.thumb.jpeg.6171c11c9fe99fe331c2490196c88b95.jpeg

Baked on parchment. 

 

  • Like 3

Share this post


Link to post
Share on other sites

 the difference is very subtle to my eye.

 

Id have to stop by and eat a dozen or more to decicde

 

are the parchment one under baked.?

 

I wouldn't mind.

Share this post


Link to post
Share on other sites
7 minutes ago, rotuts said:

 the difference is very subtle to my eye.

 

Id have to stop by and eat a dozen or more to decicde

 

are the parchment one under baked.?

 

I wouldn't mind.

 I think they are all perfectly baked it is just that the ones done on silpat seem to be much more consistent in size and coloration. 

 

 Edited to add:

From a scientific viewpoint it is a very small sample from which to draw any real conclusions.:smile:


Edited by Anna N (log)
  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites

Id eat that sample

 

then let your know

 

suprise.gif.600f570314ec1fc74117d302c1e90c32.gif

  • Haha 2

Share this post


Link to post
Share on other sites

 EAE8D257-C1D7-4772-994B-5E2B198EC6EC.thumb.jpeg.8ca6319db98b43fa5648988542d6d774.jpeg

 

Paul Young’s Classic Fudge Brownies.

  • Like 7
  • Delicious 1

Share this post


Link to post
Share on other sites

 I was inspired by @blue_dolphin‘s thumbprints  to try something I had never done before. 

 

A201E203-BFAC-4892-A334-060B02132D39.thumb.jpeg.4f8d92b453d95863d356f219334af9e9.jpeg

 Black currant thumbprints. Not the neatest nor the prettiest but I still expect they will disappear. 

 Edited to add:

 

I ate the least attractive ones as part of my quality control program. 

 

 

 

 

 

 

 

 


Edited by Anna N (log)
  • Like 3
  • Haha 2

Share this post


Link to post
Share on other sites

Love me some thumbprints. Cookies+jam (for me) > chocolate cookies. Not that I'd turn down those, either.9_9

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

A7F0A86B-9971-4D65-8DD0-4382BB103D69.thumb.jpeg.99c6a08047848616a0f6b20569e0816e.jpeg57BD4636-9EC1-4825-A122-657D3439071A.thumb.jpeg.58ea8974f9f5b5ed7193b2b8c78e7fa8.jpeg

 

0784B82E-CA89-47BE-AD4E-7C15F8C86858.thumb.jpeg.98e22ea51f1585526d368c56dc57bddb.jpeg

 

Two-bite brownies because I was too chicken to try these in mini muffin pans. :(

  • Like 5

Share this post


Link to post
Share on other sites

  • Recently Browsing   1 member

×