Whenever I bake brownies that are Phoebe friendly (that is, sans butter and milk chocolate), I usually go with a cocoa recipe and convert the usual 1 stick (or 1/2 cup) of butter to 1/4 + 2T of oil. (Because oil makes baked goods, well, oily, you have to use less.) Even though cocoa brownies are clearly cake-like brownies, my husband always balks and cries "dry!"
This time I tried a few strategies to increase chewiness and chocolate flavor: reduce flour, increase oil, add dark chocolate (no milkfat--just cocoa butter, which is the fat from the cocoa bean and therefore Phoebe friendly), replace some granulated sugar with brown sugar. Can you tell I'm a fan of America's Test Kitchen?
I'm not going to go so far as to claim this is a healthy recipe, but I do want to point out that olive oil, dark chocolate, and cocoa are all healthier ingredients than butter and milk chocolate. I also substituted whole wheat pastry flour, which is more tender than regular whole wheat flour, because I had it on hand. Healthy ingredients aside, these brownies passed the finicky-husband test!
1/2 c flour
1/4 c cocoa
1 t baking powder
1/8 t salt
3.5 oz (100 g) dark chocolate
1/4 c extra light olive oil
1/3 c granulated sugar
1/3 c light brown sugar
1 t vanilla
Preheat oven to 350 degrees. Whisk first four (dry) ingredients together in a medium-sized bowl and set aside. Melt chocolate in microwave 30 seconds at a time (total of about 1 minute 30 seconds). Stir olive oil into melted chocolate and set aside to cool. Whisk eggs, sugars, and vanilla in large bowl. Pour chocolate and oil mixture into wet ingredients. Fold in dry ingredients just until blended. Pour into 8" square pan lined with aluminum foil. Bake for about 20 minutes. Brownies should be cracked on the surface but chewy inside.
Tuesday, June 21, 2011
Tuesday, June 14, 2011
Phoebe came home all jazzed because she made silly putty during the polymer rotation of Science Day at school. Here's how to do it:
|Step 5. Your glue should start to form a glob.|
If it feels too thick to stir, you can add
a few drops of water. If it feels too thin,
add some more Borax water.
Once your putty is dry, you can play with it. It even bounces! It's more rubbery than Play-Doh and doesn't dry out. Go Science!
It's finally warm enough for t-shirts and blouses. Too bad my Elsa Peretti open-heart necklace is so tarnished. I'm never going to buy silver polish. I've tried cleaning silver with baking soda but no luck. Here's an easy way to clean silver jewelry with things you probably have around the house:
Apparently, the silver is attracted to the aluminum and sodium. You may need to leave your jewelry in longer if it's heavily tarnished.
So I needed a dairy-free cupcake to bring to a potluck. Something impressive enough to deserve a spot at my mother-in-law's buffet. Something that would survive in a Tupperware on the car trip. Something that required no messy frosting or fussy decorations. Something mini! The answer: Giada De Laurentiis' mini chocolate meringue cupcakes. Here's the link to her recipe:
Unlike fluffy chiffon cakes made with oil, begging for frosting, these cakes are satisfyingly rich unadorned. I even left out the drizzled chocolate at the end because it seemed like a shame to weigh these babies down with anything. When I serve these at home, I add a light dusting of powdered sugar.
Caution: If you decide to double the recipe, make sure you have two mini-muffin tins. Otherwise, by the time you bake the second batch, your meringue will have collapsed quite a bit. You should make these the day you plan to serve them, as they will be droopy if you make them the night before. I usually like to cut back a bit on the sugar in most recipes. In this case, I reduced the sugar that gets whipped into the egg whites from 1/3 cup to 1/6 cup. Don't forget to add the flour at the end. Once, I completely forgot the last step and the cupcakes did not hold their shape.