Delicious. Easy. Substituted agave nectar for the palm sugar. Cilantro really elevates this, great for salads in general.
UPDATE: Reminder, you can use the microwave to melt the butter instead of a double boiler.
This is it! The homemade brownie recipe of my dreams. Fudgy and delicious, like box brownies, but better. These truly are one of the easiest and fastest ways to one of the best desserts I’ve ever had.And really easy too. One bowl, bake for 20-25 minutes. I added peanut butter chips, and they were delicious. Butterscotch chips I’m sure would be amazing too. Very addictive, only make if you have somewhere else to take them:)
UPDATE: I used a 9 x 9 pan and they still turned out great, just a little thinner. I haven’t made them in my new oven yet, so despite this they still came out a touch underdone, even for me. So keep them in a little longer.
Also! Added peanut butter swirl oh my god so good!
UPDATE: Twice now these have turned out just a little too fudgey rich (I know). It’s possible my tastes have changed, but maybe try baking them a bit longer. Last time I baked a double recipe for 35 mins and I don’t think it was enough.
This was really delicious! Some notes:
1. Do 2:1 grapes:olives. I also doubled the recipe, so do that again.
2. Really is much better on bread instead of with rice. Some of her other toasts I’ve tried were really good with rice, but this one was not. Also, I realized I just like wild rice better than brown rice in all circumstances, so I’ll go with that moving forward.
3. It’s a meal with a side salad.
Wow, will definitely do this again! A great way to use up scrap veggies. I had some leftover cabbage, cucumber and carrot, then red bell peppers were on sale this week. Also, fresh herbs are key. I was worried since I could only find cilantro and parsley at the store, but they were still really delicious, I didn’t notice the missing Thai basil or mint (though I’m sure those would would take these over the top).
Just julienne the veggies (the hardest part of this process), then use to fill rice papers. Making the actual rolls is like making a burrito, so if you go slowly and make sure to tightly tuck in the side you’re rolling as you go, it’s pretty easy. Add a fried egg on the side, you’ve got dinner.
I used up some leftover tahini dressing as a dipping sauce, but it wouldn’t be hard to whip up a quick peanut sauce. Also, I bet this sauce from serious eats for tofu would go great with spring rolls as well.
I wanted to give this a try (from Twelve Recipes). It is a bit of a long process, but the results were pretty good, and much better than canned. I might try the crock pot next time for the beans, so I don’t have to monitor them.
In the end, they came out a little bland, I didn’t add enough salt to the beans (taste along the way!). I like this recipe because there are a lot of options once you make a big pot of beans (thanks to the book). I ate them straight a couple of times with just some olive oil and salt.
I then made a bean gratin, which was pretty good, except I think I need to use a larger casserole dish next time. To do this, I had to make the oily crumbs from Twelve Recipes (crumb 1?), which turned out excellent and would be great to sprinkle on a lot of things.
Finally, I tried this recipe! And I’m so glad I did (I used the version in The Kitchen Counter Cooking School). So easy and delicious! I think this could become a habit if I made the dough on a weeknight, then baked on the weekend.
1. You need the metal big bowl to mix together the dough.
2. 1.5 tbsp of yeast is a lot. I think I used over two packets.
3. Try up to one more cup of whole wheat flour (I used two this time).
4. The dough freezes well. I already made a loaf from frozen dough. Just let it thaw to room temp, then start the second rise.
5. Try some rosemary or other hearty herbs in the warm water at the beginning (see first few paragraphs of recipe).