#also just a good vanilla with hot fudge is excellent | Explore Tumblr Posts and Blogs

lizzybeth1986 · 6 years

Text

Quick Thoughts on TRR Book 3, Chapter 17

• I'm basically sitting here and thinking "jeez, these guys really want us to know FOR SURE that they don't give a shit about their lone female LI, do they". Like, you gotta admire the dedication this team has to the cause. Like, the audacity of them to put out an entire extra Drake scene while not speaking a word about Hana's sexuality in canon, esp if she isn't your fiancée. That probably takes guts. Or maybe not. Maybe all it really takes is actually giving a damn (or not) about your characters.

• Title: Save the Date. Alternative Title: Proof That Team TRR Has Excellent Memory, Unless Your Name Is Hana Lee.

• The TRR team everytime they need to do their homework on Liam or Drake:

The TRR team everytime they need to do their homework on Maxwell or Hana (but especially Hana):

• So I assumed based on the description and the title (Save the Date), that this would include a RoE-esque selection of dress, decor, cake, all free except for a few choices. So far all we've been able to select for our wedding is food. Today we choose cake via a diamond option, our maids of honor, the kids who will carry the ring down the aisle and our officiant. And gifts for the LIs.

• Madeleine thinks Gladys has "risen" to her "level". Madeleine has a level???

• Okay so we're doing a publicity run of our wedding preps. Are we that desperate to show the rest of the country how much last-minute-wedding-planning we can cram in two hours??

•

Terrence, is this your summer job?? Also, Tina, girl, I saved your ass last book after you screwed me over. The least you could do is say "thank you, O Great One and Saviour of Us All" Jeez, what do I have to do to be worshipped around here these days 🙄

•

PURPLE 😍😍😍😍😍😍😍😍😍😍😍 (Sorry I love that colour it's my favouritest). But wait why am I paying for a dress if I'm going to the bridal boutique to pick out my wedding gown...right? Right?? (Orrr am I going to get a lovely fancy wedding gown for free??? 😀 Who woulda thunk!) (...oh. I have to wait till next week to see my gown. Okay. Okay. 😑)

• So we're now here in this boutique with half the court and Ana de Luca. First on our agenda: the maid of honour. If you're marrying Liam or Drake, you get to choose between Hana, Kiara, Olivia, Penelope and Maxwell. All good options xD If you're marrying Maxwell you get those four. If you're marrying Hana, you get three: Olivia, Penelope and Maxwell. Kiara isn't available because by default Hana picks her to be her MOH. Hana is clearly very, very close to Kiara and values her. Way more than the rest of us in the group seem to do, anyway.

The choices I want for Esther are Hana or Kiara. I love both. I'm so glad they included Maxwell, I like Penelope, Olivia is amazing, and all their reactions are wonderful, but these two are my favourites. (Though I'd say Esther would definitely pick Hana. She's closest to her, even calling herself "the Elizabeth to Hana's Jane").

• Once that's done, the LI gets to choose their Best Man/MOH 2. Liam chooses Drake, and he mostly behaves a little surprised and afraid that he might embarrass Liam on his wedding, which is quite the sweet sentiment and a little sad. Drake chooses Liam and from what I see, the narrative makes it a point to mention that Liam has to force his happiness because he's still not over the MC. He shows this even if the MC has not had romance points with him. Maxwell chooses Drake, specifying that even if they weren't related by marriage, he'd still consider Drake family. Drake is surprised and a little touched by the sentiment. Hana, as I mentioned before, chooses Kiara.

• Time for our ring bearers! The number of choices you have depends on whether you bought the corgi in Book 2 or not. If you do, he shows up as an extra option. The other choices are:

1. Bartie, who will be carried along the aisle via Savannah. I'm getting nightmares of the few times we took my daughter V to church and...nope. Sorry Bartie.

2. Cordonian children. Bertrand tells us that using Cordonian kids, as ring bearers and flower girls, would count as "a sign of commitment to the common people". My headcanon for Esther was that she wanted a mix of both Cordonian and New Orleans traditions (she grew up in the French Quarter), so she took every possible chance she could to highlight how Cordonian a wedding it was so the NOLA elements wouldn't completely alienate people. So she obviously chose this option.

• We now move to the last bit. If you're marrying Maxwell or Hana, Liam automatically becomes an option for the role of officiant, since it is mandatory to have a royal officiate the ceremony. If you're marrying Drake, Liam's not included because he is already Drake's best man by default. The other two options are Leo and Regina. If you choose Regina, the MC views it as fitting, given that Constantine would have been the officiant were he still alive. Regina in that sense would be a fitting stand-in. If you choose Leo, the MC maintains that he would lend "humour and levity to the ceremony" and that's something they all need at the moment.

•

This man and his "my love"s slay me every time.

• BAKLAVA REFERENCE FOR LIAM. ALL THE WAY BACK FROM ROE BOOK 2.

• Esther Noelle DuPont would NEVER leave wedding gown stuff for the last minute. Nor would she wind up on the eve of her wedding not knowing who was designing her dress until the day before. She would be badgering Liam about the cake way before. She would be badgering him about the decor. She'd be badgering him about every little detail. She'd be bridezilla. No way would she be chilling the day before her wedding, ice tea in hand.

• But they did remember that Ana de Luca was originally introduced as a fashion designer from way back in MW! Madeleine also gives Ana some of Krona's finest lace, which makes me wonder if it's a tradition to have lace from Krona on a royal/aristocratic wedding gown. My theory about this gown for the next chapter is that it might be the same for everyone, but will have additional elements behind a paywall. Or will she have options between two or three gowns? Idk.

• We get to choose how we want to be announced, and then comes the diamond option - choosing our cake with the LI.

(Screenshots - @kennaxval for Hana, and YouTube channels Vika Avey for Maxwell and HIMEME for Drake)

This is the breakdown of what this scene looks like in each playthrough:

Liam

Cake flavours: Vanilla Chantilly (white), Mocha Fudge (chocolate) and Sweetened Cordonian Ruby (pink). Liam loves the vanilla one for its subtle and complex flavours, considers the mocha one "strong, daring...somewhat sensual" and finds the pink one full of surprises (due to the Cordnian Ruby flavouring) and that "there's more to it than meets the eye". If you notice all of these are flavours Liam has an established preference for (vanilla, coffee, apples).

Decorations: The Royal design reminds Liam of his parents, so there is an element of nostalgia still there. He loves the colours of the Fairytale design, finds them "fantastically beautiful" and thinks it would be good inspiration in case they would like to expand the palace quarters.

Cake Filling: The filling options are the same across the LIs. Vanilla buttercream, rich chocolate ganache and strawberry mousse. In Liam's case, you can either feed ganache off of each other, simply try each flavour, or have him surprise you. I love my Kinky King so I knew "surprise me" would involve a blindfold somewhere 😂 (Love that option. It's quite sexy). I've also noticed that only Liam seems to have 3 options for the ganache tasting, while the rest have just two.

You also get to choose between Cordonian Ruby Pie and Baklava for a surprise dessert!

Maxwell:

Cake flavours: Coconut (white), Passionfruit (pink), and Spicy Chocolate (chocolate). He thinks of the coconut one as being "pina colada in cake form", loves the element of surprise in the passionfruit and thinks its "non traditional" flavour describes them as an aristocratic couple perfectly, and just says "wow" about the chocolate. The baker, who remembers Maxwell once trying to surprise Bertrand with cheetah cake on the latter's birthday, even sends one as a bit of an inside joke.

Cake Decorations: Maxwell jokes about the royal design being more decked out than some estates but thinks that "nothing says you're a big deal like gilded flowers, gold and jewels you can eat". He loves the castle in the Fairytale design and likes to imagine there are little cake people walking in there.

Surprise desserts for Maxwell include Cordonian Ruby Pie and Cheetah Cake.

Hana

Cake flavours: Strawberry (pink), Madagascar Vanilla (white), and Devil's Food Cake (chocolate). She thinks strawberry makes her think of it as "something...different. Adventurous". She thinks of the Devil's Food cake as "daring" and loves the vanilla because classic white cakes remind her of storybook weddings, and on cajoling from the MC to tell her honestly what flavours are her favourite Hana speaks of vanilla in a manner similar to Liam's.

Decorations: Hana is wowed by the artistry of the Royal design, confessing that she has always wanted to learn to make icing pearls as perfect as the ones on the cake. There is a tiny conversation about her baking that takes a minute, tops. The fairytale option feels whimsical and reminds her of that saying about "building castles in the clouds".

The surprise options for dessert are Cordonian Ruby Pie and Hot Chocolate.

Drake

Cake flavours: Pink Velvet (pink), Old Fashioned Chocolate Cake (chocolate) and Tahitian Vanilla Cake (white). As we all must know by now, he is okay with the flavour but finds pink "girly", doesn't have much to say about the vanilla cake and the chocolate makes him very nostalgic, because the chocolate cake was similar to the recipe his mother would use for his or Savannah's birthday cakes.

Decorations: Drake has reservations about the grandness of the Royal design but thinks it works since the occasion itself is an elaborate one. He admires the structure and craftsmanship of the Fairytale design and both him and the MC speak about the cake reminding them of the towers in Valtoria.

The surprise options for dessert are Cordonian Ruby Pie and S'mores.

• I've noticed that the story clearly references Liam's love for baklava and Maxwell's love for cheetah cakes in this chapter, but for Hana and Drake, they use desserts from their first scenes in Book 2 (where Hana prepares hot chocolate for the MC, and Drake toasts s'mores for her).

• Hmm so apparently there's some sort of surprise that all four LIs are planning for the MC. I'm guessing we'll find out next chapter.

•

My favourite scene in this chapter. I loved how Kiara immediately got protective of Savannah and made it clear that she cared about making Savannah comfortable. I think it's also pretty cool that they remembered to reference the Savannah/Kiara friendship hinted at in Book 2, and it looks like Penelope was quite fond of her too.

• The MC now needs to run to a gift store, because Madeleine lets her know at the nth moment that Cordonian tradition dictates you get gifts for the bridegroom/bride and your closest attendants. Savannah offers to help, in exchange for a little advice on her love life.

• We first pick up wedding favours at a patisserie (chocolates or macarons). I had Esther pick macarons coz she has a liking for French cuisine and food, and macarons are delicate, delicious and versatile.

• We then pass by a shop called "The Gilded Apple" that sells beautiful and rare antiques. Olivia, who loves weapons and artifacts, and is hoping she will find replicas there, is understandably excited. Unfortunately, she doesn't seem to find any (unless she did off-screen and we didn't know? Poor Olivia. Why was it so hard to find Nevrakis artifacts/replicas there?)

• So even if you buy that diamond choice to help Bertrand woo Savannah at the Costume Gala, she confesses there are still barriers. Savannah fangirling over Bertrand's "stern, yet sexy eyebrows" is a Mood™.

• Savannah tells us the entire story of how she fell in love with Bertrand, pointing out that she hero-worshipped him and thought him glamorous, and was amazed that he was so protective of her. The MC has a range of joke replies to suggest to Savannah, before telling her seriously that she should confess to him what is in her heart. But my big question is: why are almost all the BertVannah scenes for free? Why couldn't you use that free scene to...idk...properly develop Hana's character maybe??

• So here are our gifts for the LIs:

A Historical Tome for Liam. This is a hand-written history book with a blank chapter left presumably on purpose. The MC points out that he will appreciate either the rarity of the book, or the empty pages. The second option is my favourite, because the blank chapter seems to signify that Cordonia's story is "far from over" and it is "upto Liam to write this next chapter".

Maxwell will get a statue of his namesake. Savannah speculates that even though he looks like little more than an enthusiastic partygoer on the outside, both he and Bertrand can be fierce in their own ways. The MC gets to joke about what the Beaumonts might do with this statue of their ancestor, including imagining a half-drunk Maxwell using his namesake's spear to pop open champagne from a ladder.

Drake's Marshmallows Inside A Whiskey Box is quite funny and the MC gets to roast him a bit. She jokes about how it symbolizes what a softie he is on the inside even though he looks tough on the outside. It can either be spoken of as an inside joke, or as the MC showing him how well she knows him.

Hana's Telescope...well. It doesn't reflect her actual, genuine interests or personal/family history like the other three do, but instead involves some generic messages about "following your path" or "searching out your passions". Which is...eh. Tbh it sounds more like the MC is buying her a Hallmark card or something. This gift doesn't tell us much about HER, but then again when you don't develop your female LI with enough substance, that's what's bound to happen. You'll just throw over any piece of random bullshit to make do.

• I like the little story Kiara gets with her dad using that telescope, though. The one where he fooled her as a child into thinking she could see all of Europe using a telescope. I like the dynamic of that entire family. Sure they can appear businesslike to some but the love and the closeness is clearly there.

• Okay before I say anything...CONGRATS Drake stans. Nice to see so many of your MCs become Mrs Walkers now.

•

(A huge thank you to VioletFlipFlops for this screenshot)

Okay so if you're a Drake stan, you get an extra scene. The MC wants to give Drake a wedding he will be happy with, and Drake would love it too, so Maxwell suggests they elope and he will be their minister/officiant (apparently he got himself ordained to officiate over a wedding between peacocks). So they go to a nearby cliff, where you can have a lovely view of the sunset. Drake brings with him a horse named Lone Star who came all the way from his mother's Texas ranch. They have their secret country wedding and the screenshots I saw look like the stuff out of every Drake stan's dreams. Story wise, this is important for Drake's arc because it shows that he has found his place and he doesn't have to completely leave behind who he is to be the man the MC wants. Both the duel and this impromptu secret wedding bring his story full-circle beautifully.

I had to leave this scene midway though. I couldn't stomach it, couldn't stand it, and for the first time in forever I left viewing a diamond scene before it got over (or before it got to sex if they weren't my LI). I felt a little sick and quite frustrated tbh. And it really isn't because of Drake. My problem here goes deeper than that.

• From the little that I saw, Maxwell was amazing as well. He set aside the bromance jokes for the day because "this isn't about me, it's about the two of you". Oh Maxwell. You really do shine when the writers allotted for you actually bother, and they didn't do you justice this book.

• It's now almost night and our LIs have returned from whatever surprise thingummy they were planning. Everyone's happy and excited and advising the MC to take rest and Mara is here to lead everyone back to the palace. And then a crowd that first looks like a bunch of excited onlookers closes in on the MC, intimidating her, and from among the lot we see...TERRANCE. WITH A GUN. AND A PAPER FULL OF INFO ON OUR WEDDING PLANNING. WTF.

• YOU SHOULD BE IN SCHOOL DOING YOUR HOMEWORK AND PLAYING CLARINET TERRENCE. YOU'RE GROUNDED.

• The tone of the chapter's end sounds like there will be some level of investigation going on but we can't entirely be sure. In any case, I don't know how they will handle both this and the rest of the wedding prep. Let's see.

General Thoughts:

• We'd better get lingerie. I've been through enough I want the kind of sex where my king rips off my clothes and breaks my bed and makes me scream and Gladys has invest in earplugs next and...yeah. I need the right lingerie for that.

• RoE Book 3 could have been better in certain respects but one of the things they did really well was to spread out the wedding preps. It's tougher to do that here, because of all the subplots, but leaving it until so close to the end wasn't exactly the best idea either.

• I'll be honest: the "girly pink cake" comment irked me but didn't entirely anger me. On one level I hate it when people say stuff like that because I'm a girl who grew up hearing those things and I'm a mum who doesn't want my children to internalize that. It may sound like a small thing, like a casual preference, but stereotyping and forcing people into boxes start out with things we believe are "small"...and whether you think he's that kind of person or not, bottomline is the writers shouldn't have had such a massively popular character say that. It could have been ten times easier to just have him say he doesn't like that colour very much or something. See? Crisis averted.

• However, I didn't have as much of a problem with this scene as I did with, say, that scene where the MC and Drake talk to Kiara in Lythikos. Frankly for me, the fact that Drake's sympathy towards Kiara was conditional and depended solely on the MC's responses was way more disturbing. In one option, it's established that Drake and Kiara both struggled mentally in the aftermath of the attack, and that he understands it's difficult for her to get out of that trauma so easily.

But then...if the MC is insensitive and trauma-minimizing, she gets to question Kiara about not being driven enough, about "what will people say if you spend a crisis hiding away in your home?", and Drake agrees. He doesn't contest what she's saying, he doesn't challenge her, he doesn't seem to even have a mind of his own in this sequence. In this option, the MC and Drake face no repercussions at all for essentially minimizing her experience and not addressing their lack of concern for her safety, after finding out about her PTSD. My expectation when I eventually chose that option was that Drake - as someone who went through something similar - would correct the MC, and Kiara would give her the tongue lashing of a lifetime. But no, in that scene Drake is interested in validating this woman's trauma only on someone else's say-so. If I - personally - were to have a problem with Drake as a character, this scene would highlight why. And even then I know the core of the problem is not Drake. Not really. It's not as much Drake as it is the fact that the writers themselves were only interested in lip-service for this scene, not genuine validation (which is why normally sensitive people like Hana and Liam don't seem to question the group's approach to Kiara much, and nor does Maxwell). The writers possibly didn't think Kiara's experience deserved the level of sympathy that was present by default in Penelope's scene at Portavira (which is why I HIGHLY regret speaking positively about the Lythikos conversation in that chapter's QT now).

• But my biggest problem is not Drake himself. The way he is written wouldn't have been a problem at all, under different circumstances. My biggest problem is the discrepancy in how the LIs are treated in the books, how some get quality content and carefully developed character arcs while others are simply given lazy writing. And right now, the differences are so obvious and so glaring they're impossible to ignore.

• Drake got a whole extra scene today. A whole extra scene, on the logic that unlike the other three, he would be way more comfortable with a private ceremony involving just him and the MC (he says as much in Lythikos, both to Kiara and to the MC). Normally, I would have probably been happy about this. It works for Drake's character and story, and brings it full-circle to that photoshoot they had in Chapter 2 on some levels. From the little I managed to read, I can tell it was written really, really well.

And that's the problem. Over here, we have the team working on AN ENTIRE EXTRA SCENE for this character, after chapters and chapters of well developed scenes that acquire depths and layers if he is marrying the MC. Drake's narrative tends to have extra layers stitched into it - the expectations of being a Duke, the reluctance to let go of who he is while embracing his role as a future noble, the insults he faces from people like Neville and how he manages to rise above them by proving himself. Hell, they even ensure that they reference his bond with Liam and how his relationship with the MC complicates things. In this chapter alone, Liam's pain is highlighted differently in Drake's playthrough compared to the others (he shows some level of heartbreak when Drake asks him to be his best man, compared to when Hana or Maxwell ask him to be their officiant). The group chats, too, highlight Liam being part of the chat in the Hana and Maxwell playthroughs, and completely absent on Drake's:

(Screenshots from (2) @kennaxval (Hana), (3) YouTube Channels Vika Avey (Maxwell) and (4) HIMEME (Drake))

I wouldn't be surprised if they had some kind of a closure scene between Drake and Liam on this account later, while having him be absolutely okie-dokie in the Hana and Maxwell playthroughs. That's the level of attention Drake's story is being given (you can argue that Liam's relationship with Drake is different, and you'd be right, but it just goes to show how much WORK went into building this character).

And this is not restricted just to Drake. Liam has way more in terms of content as well and his scenes are of great quality. He has practically the entire book revolving around him! The book aggressively pushes him as an LI until almost the end of Book 2. The narrative has made an effort to view Liam as someone intimately involved and invested in the history of his country - it shows in most of his individual scenes, and in his cake scene and gift this chapter. Even Maxwell, who normally hasn't been given much attention this book, gets memories and some historical stuff this chapter (such as the ancestor who is his namesake and the story about the cheetah cake).

On the other hand...you have Hana. Whose canon sexuality - and her larger struggle with it - is hardly addressed in the books. Whose experience with bullying at the hands of Madeleine has been largely forgotten, even as we're constantly expected to protect Penelope from the same person. Who has gotten some of the most lackluster scenes in the series. Whose character arc got the laziest wrap-up you could imagine, who now doesn't even get original lines to describe a cake flavour she likes, or a gift that adequately reflects who she is. Whose story is given lesser focus than secondary characters like Penelope and Madeleine. PENELOPE. AND MADELEINE.

• Forget about every other chapter and take just this one as an example.

Notice how there is very little genuine personalization or memories attached either to Hana's cake scene - she simply echoes what Liam says about the flavour of vanilla when speaking about her love for classic white cake, and briefly mentions baking - or her gift which is a telescope, and which the MC attaches some generic saying/phrase to. The gift assigned for her itself is SO random, has little to no connection to Hana, and is a very odd choice for a gift. Couple that with the Hallmark-esque sayings that the MC wants to push forward, and compare it to her thought process for any one of the other LI gifts. You will see the difference.

(While you're at it, also check out this story by @i-dream-so-i-write called "The Perfect Gift". It's a rewriting of the scene for Hana's gift)

There is no throwback to, say, a time when they all had to bake pies for Queen Regina, and the latter praised Hana. Or to stories narrated to her. Or to things the MC knows she likes to do. No memories connected to Hana's grandmother, who she was obviously close to. Nothing that tells us anything new about her.

This isn't the first time this is happening. And it definitely won't be the last.

• And it's not as if they don't get any money from Hana's scenes. Even when she isn't picked as a final choice on a very large scale, she still manages to make it to the top ten in terms of diamond spending. She may not be making as much bank as Liam and Drake, but she IS clearly making bank. I'm surprised that's possible because a lot of the writing for her since Book 2 isn't worth the money people like me are constantly spending on her scenes. So I can't even buy the excuse that she's written badly because she's not popular. Clearly there are enough people invested enough in her to buy her scenes despite the lack of effort.

I wish I had more to talk about besides these complaints about how Hana is written, but I'm really not left with much of a choice. I'd like to close this QT by mentioning just one thing: the original line up of LIs given to us was Liam, Drake and Hana. One of them has the entire plot of the story revolving around him. The other has consistent and well-written character development, including an extra secret wedding scene and vast differences in his dialogue with the MC based on his relationship with her. The third LI...is given less attention and validation than at least two secondary characters in the book.

All these three were characters meant to be LIs from the very beginning. All of them made a good amount of money and had great potential for growth. So why is it that only one of the original lineup is given only scraps, while the other two get an all-you-can-eat buffet?

#the royal romance #long post #Liam x mc #king liam #hana x mc #hana lee #drake x mc #drake walker #Maxwell x mc #Maxwell beaumont #Olivia nevrakis #TRR Penelope #trr kiara #Hana rant #TRR quick thoughts #quick thoughts

63 notes · View notes

besties-ice-cream · 2 years

Text

The Best Ice Cream Toppings to Kick Your Scoop Up a Notch

Ice cream is a delicious, creamy, and sweet treat all on its own, but it’s also no secret that ice cream is the perfect blank canvas for mix-ins, flavorings, and toppings galore. Whether you choose vanilla ice cream to start or a flavor that already packs a punch, there’s an endless assortment of candies, sauces, eye-catching colors, and mouth-watering flavors that, when added to your ice cream, can kick your scoop up a notch. Read on for some of the best ice cream toppings out there!

Hot Fudge

Hot fudge is a classic ice cream topping for a reason! This rich, warm, and gooey topping is probably the best topping out there when paired with creamy, cold ice cream. Hot fudge is an absolute staple in one of the more popular ways to eat ice cream out there—an ice cream sundae. The contrasting temperatures between the hot fudge itself and the ice cream are what make for such a delectable treat.

Sprinkles

You already know that sprinkles are one of our favorite ice cream toppings, and for good reason! They come in many shapes and flavors, from the color-coordinated to an all-out rainbow-hoopla, and everything in between. If you’re looking for a sweet, aesthetically pleasing way to bring your ice cream game to the next level, look no further than sprinkles. They’re anything but run-of-the-mill and are a surefire way to kick your scoop of ice cream up a notch.

Caramel

Caramel sauce, like hot fudge, is a decadent ice cream topper that is a classic accouterment to virtually any ice cream flavor. Caramel as a topping can vary, too, depending on the type of caramel sauce you’re interested in. There’s the classic caramel sauce that comes in a bottle and adds a light, but flavorful punch to your scoop. Or there are caramel candies that can be chopped up and added to your ice cream or melted into a rich sauce. Or there’s hot, homemade caramel sauce—like the less chocolaty sibling of hot fudge. Whichever caramel topping you choose, it’s bound to make your ice cream irresistible.

Crushed Cookies

Another stable in not only ice cream flavors but in ice cream toppings is crushed cookies. The most popular type of cookie to use as a topping is the Oreo—sweet, sugary cream sandwiched between two chocolate wafer cookies—but almost any cookie will do! Oreos in particular add a great twist to your regular old scoop of ice cream because they add both sweetness, from the filling, and chocolate, from the cookies. If you’re a fan of cookies ‘n’ cream ice cream, then you’ll undoubtedly enjoy crushed cookies as a topping on your next scoop!

Peanut Butter Cups

Another winning combination when it comes to ice cream toppings is chocolate and peanut butter. We all know and love chocolate peanut butter cups due to the perfect combination of two favorite ingredients, but they make excellent ice cream toppings, too. Simply take a few peanut butter cups and roughly chop them (or purchase some mini peanut butter cups to avoid the extra work) and sprinkle them over your favorite ice cream flavor. Delicious!

Cookie Dough

Cookie dough is yet another ice cream topping that works just as well as a mix-in as a topping. You’re likely familiar with the beloved cookie dough flavor of ice cream, which involves bits of delectable chocolate chip cookie dough mixed into vanilla ice cream, but why not also add some bits of cookie dough on top of your ice cream? Have double the cookie dough if you want—who’s stopping you?

Whipped Cream

Whipped cream is a topping that is equally as delicious on its own, or in addition to any of the other toppings we’ve mentioned. This sugary, creamy, and light-as-air topping will add even more sweet melt-in-your-mouth goodness to your scoop of ice cream, and what could possibly be better? You can go for old-fashioned whipped cream, created by literally whipping heavy cream and sugar until stiff peaks form, or opt for the version that comes straight from a can. Either way, you pretty much can’t go wrong with whipped cream on top of your ice cream.

Chocolate Shell

Hard chocolate coatings are a fun and unique topping to add to your scoop. There are a couple of options when it comes to this topping, which is going to be a win if you like chocolate! You can either buy chocolate shell toppings from the grocery store, which are liquid inside their plastic containers but become solid when the topping meets the cold surface of the ice cream, or you can make a simple chocolate shell topping yourself by melting pure chocolate. Either option will result in a hard, chocolate bar-like consistently on top of your ice cream.

Marshmallow

Marshmallows are a fun and delectable topping that can be reminiscent of a lot of different flavors! Mix marshmallows, chocolate ice cream, and nuts for a new take on Rocky Road. Toast marshmallows in the oven or over an open flame and add graham cracker crumbs for a s’mores ice cream topping. Or top your scoop with marshmallow fluff for a creamy, sticky delight. Whichever type of marshmallow topping you choose, it’s sure to be delicious!

Cereal

A nontraditional ice cream topping that’s become more popular in recent years, cereal is a fun option that will add a little crunch to your scoop. You can opt for a fruity cereal to give your ice cream a colorful flavor profile, plain crispy cereal to simply add some crunch without compromising your ice cream’s flavor, or, as always, go for chocolate cereal (because who doesn’t like chocolate?) Whatever cereal you choose, it will add some fun and some texture to your next scoop of ice cream.

Ice cream is incredible in its purest form, but it’s also even better with oodles of toppings! There are even more toppings that we didn’t include here, so if we missed one, you’ll just need to get some Besties Ice Cream and show us the other topping varieties out there. What’s your favorite topping?

0 notes

ledstagelighting1 · 4 years

Text

Guide

Guide to dog dad shirt

If you are planning on giving your dog a birthday present, it is a good idea to consider giving him a dog dad shirt as a gift. Most dogs wear shirts because they feel comfortable in them and look like they belong.Have a look at dog dad shirt to get more info on this.

A dog father shirt is usually large enough to accommodate the dog's chest and shoulders. This means that you can easily get the shirt tailored to fit your dog's size and make sure it fits the way that you want it to. If your dog already wears a shirt with collars, there are collar-shaped shirts available which will make it easier for you to attach collars and get the shirt designed the way you want. Just make sure to purchase a collar-shaped shirt if you already have a collar that your dog already wears, so that you don't have to buy another one.

Giving your dog a dog dad shirt is a great idea for those who live in rural areas where the dog may not be able to get away from his family or friends. The shirts come in many different sizes and styles and you can find them in men's, women's and even infant sizes. This means that if your dog has any problems getting out of his shirt, then he will never miss it again. Your dog will always look his best and the other people who see him can have fun when they see him wearing a cute shirt.

These shirts are made of a number of fabrics including cotton, polyester, and other materials. There are also designs that are printed onto these shirts. You can usually get prints for free, especially if you buy the shirts online. This makes it easier for you to design the shirts you want for your pet and save money on the cost of printing the designs.

Giving your dog a shirt is a great way to show off your love for him and to let him know that you appreciate him. Many people choose to give their dogs personalized dog shirts as gifts because it is easier than giving them traditional gifts. If you are looking for something a little different, then consider giving your dog a unique dog dad shirt for his birthday.

If you are looking for a great dog dad shirt for your dog, then you should know that there are a number of ways you can find a personalized shirt for your pet. If you do a search online, you can find many sites that sell these shirts and even get them customized to fit your dog's size and style. This is a great way for you to give your dog a unique gift that will impress everyone he meets and will never be forgotten.

-----------------------------------------------------------

Dog mom gifts - Things to know

We have compiled a list of top 5 best dog moms gift ideas for a dog lover like you any of these would be an excellent gift for a dog mother (even if you're the dog mother). Dog treats are actually relatively easy to make; the only thing is finding a good quality treat at affordable price.

So you may want to give a treat that would not just satisfy your dog's taste but also be economical for you. Here are some top five dog treats that we think are the best for Mother's Day.

Chex Mix is ideal if your pet is allergic to dairy products and would like a treat that can help his or her stomach with some protein. This is a treat that is made from premium ingredients which makes it perfect for those who have allergies. They are available in different varieties and flavors, including chocolate, vanilla and cinnamon and are very simple to prepare.

Chewy Chews Bone is one of the best dog treats for the dog mother. Chew Bone is very tasty and convenient for those who want to give a treat that can be easily chewed up. These treats are available in a variety of flavors including chocolates, mint and fudge. They are available in different sizes, shapes, and colors.

Another popular dog treats that dog moms love is Biscotti. Biscotti is a treat made from biscuits (also known as biscotti) and has a delicious flavor. Biscotti is often served warm, and therefore, you do not have to worry about serving it cold or hot as usual.

In addition, another good treat for the dog moms is dog snacks. Some of the best snacks to give are peanut butter chocolate chip dog biscuits, peanut butter chocolate chip dog cookie and peanut butter chocolate chip dog tarts.

One more great treat for the dog mom is dog food with vitamins. Most of the common dog food is made with meat which has preservatives and fat; these may affect the puppy's digestive system. However, you can give your dog some healthy dog food which contains natural ingredients so it can keep the puppy healthy and live long.

If your dog is lactose-intolerant, you can give your dog a dog milk for several months. Dog milk can be a good substitute to human milk since it is made without lactose and other dairy products.

The best dog mom gifts include a gift card with a nice message thanking you for your dog care. and giving your dog a cute picture of your puppy or baby. Dog owners also enjoy dog toys, collars, harnesses, shoes and other stuff.

0 notes

thedisneychef · 11 months

Text

What Recipe Uses Evaporated Milk

Hey there foodies! Are you looking for a new recipe to try out? Well, if you are in the mood for something creamy and delicious, then I have just the thing. Evaporated milk is one of those ingredients that can turn an ordinary dish into something special - and today I'm going to show you exactly how it's done! In this article, we'll be taking a look at what recipes use evaporated milk so that your next culinary adventure will be even more flavorful than before. Let's get started! Soups & Stews I'm a huge fan of slow cooking, so when I discovered that evaporated milk is an excellent addition to soups and stews, my heart skipped a beat. It adds such wonderful creaminess without the need for heavy creams or other dairy products. Plus, using the freezing techniques allows me to make it ahead of time and have it ready to go in no time! My favorite recipe with evaporated milk has to be beef stew – there's just something about the flavor combination that makes this dish taste like home. After browning the meat and adding my favorite vegetables, I simply add some garlic powder, salt and pepper before pouring in some evaporated milk. The result? A thick and creamy stew full of rich flavors that will warm you up on those cold winter nights. This recipe also works great as leftovers; once cooled, I can store it away in an airtight container for later use. And since I made it with evaporated milk, it'll stay good longer than if I had used regular milk instead. That's one more reason why I love making soup and stews with evaporated milk – they're so convenient! Desserts I love making no-bake desserts! They are such an easy way to satisfy a sweet tooth with minimal effort. My favorite is certainly ice cream treats, which require just a few simple ingredients and some patience while they freeze. Evaporated milk can be used in many different types of no-bake desserts as it adds richness and flavor. It also helps thicken the mixture when combined with other ingredients like sugar or cornstarch. For example, I recently made caramel fudge using evaporated milk, butter, brown sugar, vanilla extract and chopped pecans – all you need to do is melt everything together on the stovetop before pouring into a pan and letting it cool. Delicious! Another great use for evaporated milk is in my beloved ice cream treats. With just two main ingredients (evaporated milk and condensed milk) these creamy delights come together quickly without having to fuss over complicated techniques or waiting hours for them to set in the freezer. Simply mix both milks together until thickened then pour into individual molds or an 8x8 inch dish lined with parchment paper – top with your favorite toppings like sprinkles or chocolate chips if desired – let chill overnight…and voila! A perfectly refreshing summer snack ready whenever cravings strike. Sauces & Gravies Moving on from desserts, evaporated milk is also a great ingredient for sauces and gravies. It adds a rich creaminess to any sauce or gravy that you make. Not only does it add flavor, but the texture of the dish will be improved as well. Evaporated milk can also be used in marinades for meats or vegetables; this will help give your dishes an extra boost of flavor. Evaporated milk doesn’t just have to be relegated to savory dishes either – it can fit into sweet recipes too! Using evaporated milk in smoothies gives them an extra creamy texture while still keeping their sweetness intact. You could even use it when baking up some treats like cakes or muffins; adding a little bit of evaporated milk will ensure they turn out nice and moist with every bite. So if you're looking for ways to keep your cooking interesting, don't forget about using evaporated milk! With its versatility, it's sure to become one of your go-to ingredients when making all kinds of delicious meals and snacks. Hot Drinks I love making hot drinks for my friends and family during the winter months. One of my go-to recipes is a cold brew coffee with evaporated milk, which really adds an extra layer of creaminess to the drink. It's also surprisingly simple to make - all you need are your favorite ground beans, some filtered water, and a can of evaporated milk! Hot chocolate is another great recipe that uses evaporated milk. I like to combine semi-sweet or dark cocoa powder with sugar, some boiling water and then add in a generous splash of evaporated milk at the end. This creates a creamy, decadent cup of hot chocolate that everyone loves! A final favorite way to use this ingredient is in chai lattes. All it takes is your favorite black tea blend, plus cardamom pods, ginger slices and cloves - give them all a boil on the stovetop before adding in evaporated milk and honey. The result? A delicious spiced beverage made from scratch! Baked Goods I love baking with evaporated milk. It adds a creamy texture and richness to baked goods that can't be beat! I often use it in casseroles, as its thickness helps bind ingredients together. It also works great for quick breads - from banana bread to zucchini bread, you'll get the most tender crumb every time. Evolaped milk is also great for thickening sauces and gravies. If you're looking for a creamier consistency than regular milk offers, this is your answer! The fat content of evaporated milk gives a nice mouthfeel too; perfect for macaroni and cheese or mashed potatoes. So if you want to add some extra creaminess to your favorite recipes, give evaporated milk a try! You won't regret it. Frequently Asked Questions What Is The Shelf Life Of Evaporated Milk? When it comes to storage requirements, evaporated milk has an impressive shelf life. This is mainly due to its high fat content a single-strength can of evaporated milk typically contains 8% fat and 6% nonfat solids. As a result, it's able to remain safe for consumption after being stored in the pantry or refrigerator for up to six months. However, if you're planning on keeping the evaporated milk around longer than that, be sure to store it in the freezer as this will extend its shelf life significantly. Is Evaporated Milk Good For Baking? Yes, evaporated milk is great for baking! It adds a creamy texture and sweetness to your recipe without using any dairy substitutes. You can use it in homemade recipes that call for milk or cream, like custards, cakes, pies and more. Just remember, while evaporated milk has an extended shelf life compared to regular milk, it still needs to be refrigerated after opening. What Is The Difference Between Evaporated Milk And Sweetened Condensed Milk? Evaporated milk and sweetened condensed milk are both dairy alternatives, but they have some key differences. Evaporated milk is a shelf-stable canned cow’s milk product with 60% of the water removed and added vitamins. It has a higher fat content than regular cow's milk, usually around 8%. Sweetened condensed milk on the other hand contains sugar, making it much sweeter than evaporated. It also has a significantly lower fat content than evaporated at only 1 to 2%. So when you're deciding between these two for baking or cooking, just remember that one is higher in fat but unsweetened while the other is lower in fat but sweetened. Can Evaporated Milk Be Substituted For Regular Milk? Yes, evaporated milk can be substituted for regular milk when making substitutions. It is a great dairy alternative that helps create a richer and creamier texture in recipes, while not having as much of the water content found in regular milk. However, it should be noted that due to its higher fat content, if you are using evaporated milk instead of whole or 2% cow's milk, then you may need to adjust other ingredients accordingly in order to achieve the desired outcome. Is Evaporated Milk Healthier Than Regular Milk? Evaporated milk is a popular dairy substitute and it's often used as an ingredient in recipes. But when considering whether evaporated milk is healthier than regular milk, there are some differences to take into account. Evaporated milk has slightly more sugar content per serving compared to regular cow’s milk, but that doesn't necessarily make it less healthy overall. It may be lower in fat than regular cow’s milk, depending on the product you choose, which makes it a good alternative for those looking to reduce their intake of fatty foods. Conclusion In conclusion, evaporated milk is a great pantry staple for baking and cooking. It has a longer shelf life than regular milk and can be substituted in many recipes that require regular milk. While it may not necessarily be healthier than regular milk, it does provide an alternative if you want to avoid dairy altogether or just switch up your ingredients from time to time. I highly recommend giving evaporated milk a try in your next recipe! You won't regret it! Read the full article

0 notes

apairofcrepeswiththerarestape · 6 years

Photo

I do not like sweets and other than the occasional creme brulee on my birthday I've never really gone in for dessert either (the childhood mnemonic that instructed one on the difference in spelling between dessert and desert never worked on me as two helpings of dessert sounds terrible). Usually sweets just make me feel gross and not in the way that like savory stuff makes me feel gross which is actually kind of enjoyable. I'm not into cookies or ice cream or cake (why eat boring ass cake when you could have pie) or candy bars or chocolate, I'm a salt dog through and through. There are A LOT of desserts in Mastering the Art of French Cooking by Julia Child though and some of them do not seem like nightmares that would leave me writhing in pain on my living room floor cursing myself for dancing once again with that cruel demon sugar. Many of them even feature fruits that are currently in season and require very little actual cooking which is nice because our tiny slanted apartment kitchen gets very hot. So this week I went into that sweet heart of darkness and made some dang dessert (I remember the spelling by thinking that dessert has two s's)! With some dang seasonal fruits! That dessert is called Peches Cardinal aka Compote of Fresh Peaches with Raspberry Puree which directly translates to Cardinal Sins! Ooooooooohhhhhhhhhh this dessert is going to hell according to the teachings of religions that have been the excuse for centuries of violence! So naughty!

I shopped for this recipe according to the directions in Mastering the Art of French Cooking by Julia Child without reading them thoroughly. This was unwise as said recipe is for 10 people and my partner and I are only two people and extra dessert is, as I've said, gross. Also this recipe ended up being pretty expensive! So I ended up having way more food than I wanted AND paying a bunch of money for it! I AM VERY SMART! I really felt as if I had taken that mythical test where there was a direction to not answer any questions on the test and failed it. Did anyone else ever hear about this almost certainly apocryphal test while in school? I never saw the test with my own eyes but it existed like some sort of test boogieman that teachers talked about to scare you into reading directions. It is amazing how much teaching was based on fear when I was a child. ANYWAY I had to buy some fruit so I went to slightly fancier grocery store in my neighborhood and bought 10 peaches, a thing of vanilla extract, and a quart of raspberries. All these things cost more money than I expected them to, this was possibly due to me being unable to gauge how many raspberries were in a quart and so I bought a lot. I still made a face when I saw the total at the checkout counter, a face that I tried to hide immediately because jesus dude you saw the prices of things don't put that on a cashier. I took my sticker shock and my fruit home and got down to business.

Making this dessert took much longer than I thought it would, so long that I ended up not even tasting it till midnight, well after my partner had given up on having dessert and went to bed. There is a lot of sitting and chilling and cooling in this recipe that I should've been more aware of but I'm a go go New Yorker who's addicted to the rat race and has meetings with an anthropomorphic pizza slice on a delayed subway or whatever (actually I did not read thoroughly because I'm lazy and easily distracted). It started simple enough with me simmering 2 1/4 cups of granulated sugar and 2 tablespoons of vanilla extract in 6 cups of water till the sugar dissolved. I added my 10 peaches, I used the requisite 12 inch saucepan so there was lots of room and then brought it back up to simmer. I was then instructed to "maintain just below a simmer" for 8 minutes, I did not do this because it is impossible. Instead I kept is simmering for 8 more minutes and then turned off the heat and let those peaches sit in their syrup for 20 minutes and while it smelled great it looked kind of gross.

Next I had to make the raspberry puree and it was slightly more complicated than it sounded. I was pretty sure I'd just have to dump a bunch of raspberries in a blender and press the button that says puree, but guess what? IT WAS MORE WORK THAN THAT, which is kind of bulllllllllllllstuff! Like the blender says puree and this is a puree! Why are words lies! Wah wah wah! After I finished the fit that brought about these very petty thoughts I got down to that extra work which, guess what? TURNED OUT TO BE VERY SATISFYING! Forcing raspberries through a sieve using the bottom of a plastic bowl is very relaxing! Very messy but very relaxing! And the puree was very pleasing to look at! It had a great, um, raspberry color? That's really the best I've got when it comes to color naming, I understand that thing then the word color is not super descriptive but as I've said, I'm extremely lazy! I put my raspberry mess into a blender with 1 1/4 cup of granulated sugar, set it to "ice crush" (the highest setting which is weird because it doesn't seem like it should be), and blended the hell out of it for 2 minutes or so. What came out was a nearly too sweet for my sweetness averse palette raspberry puree. I celebrated my ability to not fudge this up completely by cornily singing Raspberry Puree to the tune of Raspberry Beret ("Raaaaaaaspberry Puree/The kind I made in our crappy blen-der") and then I put the puree in a bowl to chill in the fridge.

By the time I was done with emotional raspberry puree journey the peaches had soaked for their requisite 20 minutes and it was time to drain them and peel them which was, just as the words made it sound, very gross! The peaches were coated in their syrup and still pretty warm, placing them on a rack over my sink they looked pretty alien. The syrup had made the skin loose and and easy to peel except for the parts of the peach that were not submerged in the syrup, these parts of the peaches were extremely hard to skin! I felt like a real dolt about it! I did my best though to peel the peaches, which through that process became even more alien looking, and I then placed them into a long glass serving platter. Then they also had to chill in the fridge for a while. This was the point where my partner went to bed and I sat up up with my peaches and raspberry puree for another hour or so. When the peaches and raspberry puree were no longer hot and chilled respectively I combined them in the serving dish and let them cool together for a little while and get even more alien looking. I waited and hoped they wouldn't hatch.

Later, late into the night, I took one of the peaches out and put it in a bowl and poured some of the puree over it, it looked only slightly less like it was going to crack open and spawn something that would attach itself to my face, then I grabbed a spoon and dug in. It was pretty good. The next day, after leaving them in the fridge for around 24 hours, I ate two more and my partner had one and they were just as good. Not good enough for us to eat the other 6 peaches that are currently sitting in our fridge soaking in raspberry goo and perhaps spawning life, but good. If you were going to a party, perhaps one for an HR Giger fan, this would make for an excellent dessert to bring, don't just make it for yourself at home. THIS IS A PARTY DESSERT ONLY! So go make this for like a late summer BBQ for goths or something! See you next week!

PS If you enjoy these weird food ramblings, I'm hosting a comedy cooking show on Sunday August 12th at a gallery in Chinatown called Essex Flowers. It's called Everybody Gets Soup, starts at 7:30pm, and is free! So come by, see some comedy, and watch me sweat all over myself with fear!

#tdandjulia #pechescardinal #compoteoffreshpeacheswithraspberrypuree #cardinalsins #masteringtheartoffrenchcooking #juliachild #notoneforsweets#dessertsbyhrgiger #readllthedirectionsfirst #thepureesettingisamyth

#tdandjulia pechescardinal compoteoffreshpeacheswithraspberrypuree cardinalsins masteringtheartoffrenchcooking juliachild notoneforsweetsdess

0 notes

news-mashable-yahoopartner-blog · 6 years

Text

These are the best 24 dishes at The Cheesecake Factory

As one of the country's leading Cheesecake Factory experts, I know what it's like to navigate the restaurant's the extensive menu.

It's a challenge for the everyday consumer to choose the right dish among more than 250 menu items. Most Americans can't choose between the Factory's famed Four Cheese Pasta and Fettuccine Alfredo. Who's to blame them? I have dedicated my life to eating creamy poison from mall restaurants, I can't expect the average, healthy consumer to do the same.

If you're an anxious Cheesecake Factory customer, let me help you.

SEE ALSO: Mom's viral rant about cheesecakes is too relatable

Below are the top Cheesecake Factory items that should be on everyone's bucket list. This list is a result of years of culinary research and taste-testing. Please consider this entire ranking to be 100 percent accurate and true.

Thank you for your support in advance.

24. Four Cheese Pasta

The Factory's Four Cheese Pasta greatest strength is also its greatest weakness: it has so many damn cheeses. Still, mozzarella, ricotta, parmesan, and Romano are classic middle American favorites, and this pasta is all the better for it. Celebrate!

23. Chocolate, Strawberry, and Vanilla Milkshake

The Cheesecake Factory doesn't get nearly enough attention for their milkshakes, and it's understandable. It's not like they're bursting with originality. But what they lack in creativity they more than make up for in robust flavor: imagine your favorite fat combined with your favorite sweet.

22. Cajun Jambalaya Pasta

Look! Real flavor at a mall restaurant!

Image: cheesecake factory

Cajun Jambalaya Pasta frequently tops the list of Cheesecake Factory favorites. Sure, it sounds like something you can get at Epcot, but it has flavor, which is more than you can say of any restaurant attached to a mall.

21. Chicken Pot Stickers

It's almost always a bad idea when an all-purpose chain restaurant tries to go "international." Once you accept, however, that these chicken pot stickers aren't even close to anything authentic, you begin to accept them for what they are — fatty pieces of goodness.

20 Buffalo Wings

Buffalo wings are one of those things chain restaurants almost always do better than upscale. It's a fact soon to be proven by science. Cheesecake Factory is particularly adept at the classic buffalo wing, providing a comfortable, suburban level of spice.

19. Reese's Peanut Butter Chocolate Cheesecake

Brand excellence

Image: cheesecake factory

Reese's makes everything better including cheesecake. Peanut butter and cheese aren't a combo I'd try anytime, but if there's one chain I trust to execute it correctly, it's Cheesecake Factory. No chain is better at producing delightful low-brow creations with a mid-range level of skill.

18. Almond-crusted Salmon Salad

One of the healthier options on the Cheesecake Factory menu, and strangely not disgusting, is the salmon salad. Plus, you can't go wrong with anything crusted — period. I typically go for cheese-encrusted items, but for those of us who want to be healthy and still a little gross, this is your best shot.

17. Shepherd's Pie

I'm a vegepreferian, so it's been a long time since I've had meat. Still, I sometimes dream of meat pies at night, especially those crafted by the heroes of Cheesecake Factory. You also can't go wrong with a mashed potato parmesan cheese crust.

16. Chicken Parmesan

Breaded chicken with cheese is an Italian-American gift to the world. I wish more contemporary restaurant didn't snub the dish. Thanks to Cheesecake Factory for standing up for what's right and fatty and including this on their menu.

15. Fish Tacos

Beer-battered fish and avocado is always the correct choice. I wish Cheesecake Factory accepted their middle American roots and embraced the hard shell. Still, there's a lot of stigma against hard shells, and I'm not going to judge the chain for being unprepared to embrace them.

14. Chicken Bellaggio

The Chicken Bellagio is one of the more popular Cheesecake Factory dishes, and it's easy to see why. It combines chicken, slathered in a parmesan cream sauce, with prosciutto and a bunch of boring greens not worth mentioning. Hell, they should probably call rename this place the Chicken Factory.

13. Mashed Potatoes

Not everyone can do mashed potatoes, even though everyone thinks they can. The Cheesecake Factory gets all of the points for their mashed potato side. It's creamy and rich and wildly buttery, which is all it takes to rise to mashed potato excellence.

12. Chocolate Chip Cookie Dough Cheesecake

Cookie dough belongs everywhere, and especially in my mouth. Kudos to Cheesecake Factory for picking up on this '00s fad and making it last. The Chocolate Chip Cookie Dough is an underrated dessert speciality.

11. Chris' Outrageous Cheesecake

Whoever this dude Chris is, I need to meet him.

Image: cheesecake factory

Chris' Outrageous Cheesecake has everything that makes a cheesecake great: coconut, chocolate brownie, moist chocolate cake, and cheesecake. I really hope you open your heart to this cheesecake. Just because it's not one of the most popular cheesecakes on the menu doesn't mean it doesn't have worth.

10. Eggplant Parmesan

I applaud the Cheesecake Factory for making a chain restaurant vegetarian dish that doesn't make me want to vom. The Factory's parm is way less rubbery than most restaurant-made eggplant parms. And while it lacks the glitz and glamor of the chicken parm, it makes up for it in healthfulness (sort of) and style.

9. Chicken Taquitos

I'm not fully sure what this is, but I love it

Image: cheesecake factory

These taquitos are adorable. And sure, they don't resemble anything on a traditional Mexican menu. But that's not why I eat the taquitos — I eat them because they're zesty and crunchy and don't crumble all over my clothes.

8. Crispy Fried Cheese

I feel awkward about putting the fried cheese this far up on the ranking, because fried cheese is always good. Nonetheless, I praise any restaurant that puts Crispy Fried Cheese on the menu and doesn't hide it. Cheesecake Factory, I applaud you for your bravery.

7. Black-Out Cake

It's a cake with multiple layers of chocolate and fudge. It doesn't skimp, it's not thinly sliced, and it doesn't pretend to be anything than its raw disgusting self. We need more cakes like these out there.

6. Dulce de Leche Caramel Cheesecake

Sugar on fat on sugar on fat

Image: cheesecake factory

This cheesecake is heavy on the caramel, so it's not for everyone. Still, the Dulce de Leche is a beautiful option who anyone who's unsatisfied with the frightening level of sugar already present in cheesecake and needs more.

5. Lemon Raspberry Cream Cheesecake

It's always depressing when people recommend raspberries as a solo dessert option. However, raspberries do wonders when it comes to cheesecake. I'm so glad the Factory found a way to be inclusive.

4. Buffalo Blasts

Fried on fried

Image: Cheesecake factory

It's chicken and cheese in a spicy wrapper. Wraps mostly terrify me but this one is so foul, it's wonderful. I highly recommend the Buffalo Blast for the foodies bored of the wing.

3. Warm crab and artichoke dip

This is a people's favorite. I've never been a huge fan of crab myself, but I applaud anything drowned in a bucket of cream. Bonus: It likely contains all of your calories for the day. No need to eat anything else!

2. Pumpkin Cheesecake

The pumpkin cheesecake is perfect for the basic bitch, pumpkin-spice-latte-lover in all of us. It's got just enough bite to keep me interested, and buckets of sugar to keep me awake all night.

1. Hot Spinach and Cheese Dip

Cheesy greatness

Image: cheesecake factory

I'm going to take a lot of heat for listing such a traditional, unoriginal favorite first. So be it. Sometimes, you've just got to stand up for what you believe in. I commend the factory for making such a superior appetizer. As anyone in the foodie community knows, appetizers, not entrees, are where it's at.

Run along, my dear Cheesecake Factory fans, and try everything on this listicle. You (excluding your arteries) won't regret it.

WATCH: Would you throw $19,000 on this bathtub?

#_author:Heather Dockray #_uuid:2993f16d-c729-3940-8d38-b79e1bd6bfd3 #_lmsid:a0Vd000000DTrEpEAL #_revsp:news.mashable

0 notes

brajeshupadhyay · 4 years

Text

Whipped Coffee Alternatives: These 5 Coffee Drink Recipes Are Better

Dalgona coffee, also known as whipped coffee, is a viral sensation for good reason: It’s an ultra-creamy latte that looks delectable on Instagram and tastes like a barista made it. But if you’re already tired of that new obsession, we have a slew of new, delicious coffee concoctions you need to try.

We spoke to baristas, roasters and coffee experts from around the globe to tell us about the at-home coffee drinks they’re making these days. They recommended a mix of iced and hot drinks with flavors ranging from salted maple and cinnamon to fudge and coconut. The best news is that you probably already have the necessary ingredients at home, and you don’t need any fancy equipment.

Put down the dalgona coffee and start enjoying these coffee drinks instead.

Salted Maple Iced Coffee With Sweet Cream

Spill The Beans

Maple syrup isn’t just for pancakes anymore (though it’s also still for pancakes, don’t you dare forget it). Connor Nerat, head barista at San Diego’s coffee and bagel shop Spill The Beans, knows this well. “If you’re looking for an easy, at-home coffee sweetener, maple syrup is one of the best!” Nerat said. “And not only do most of us have maple syrup on hand, but the flavor pairs exceptionally well with coffee. Plus, you can create a quick and easy sweet cream by combining heavy cream, a touch of salt and some additional maple syrup.”

Salted Maple Iced Coffee with Sweet Cream

1. Using your preferred method, brew a strong batch of coffee. For best results, chill in the fridge for up to 24 hours prior to use.

2. Pour coffee over ice, leaving about an inch of room from the top of the glass.

3. Stir in 1 teaspoon of maple syrup.

4. Add heavy cream, salt and the rest of the maple syrup into a small container with a lid. (Mason jars or Tupperware work great.) Secure lid and shake until the cream thickens.

5. Pour desired amount of sweet cream over iced coffee.

6. Finish with a dash of cinnamon to taste.

Espresso Shakerato

Courtesy of Asser Christensen

Who doesn’t love an airy layer of foam on top of their latte? Here’s a secret: You can still get one, even if you run out of milk. And with only two ingredients! “If you want to make something that looks almost as impressive as dalgona coffee (while tasting much better!), the Espresso Shakerato is an excellent choice,” specialty coffee expert Asser Christensen said. “It has a thick and foamy head similar to nitro coffee.”

2 shots of espresso

1 teaspoon sugar

1. Prepare a double shot of espresso.

2. Add a teaspoon of sugar. Stir until dissolved.

3. Add espresso/sugar mixture to a shaker with four ice cubes.

4. Shake for 30 seconds. Strain into a chilled martini glass.

Liquid Fudge

Founders Coffee

We have the ideal recipe for anyone who misses ordering mochas at their local coffee shop. “This is a super easy drink to make with ingredients you have around the house, and it tastes like a cup of liquid fudge,” said Brittney Riskus, general manager of Las Vegas’ Founders Coffee. “It’s perfect for a quarantine day pick-me-up.” Caffeine and chocolate in one easy drink? Sign us up.

12 ounce cup of hot coffee

1 tablespoon sweetened condensed milk

1 teaspoon hot chocolate powder

Splash of milk

Dash of cinnamon (optional)

1. Brew a cup of very hot coffee (to makes sure the milk and cocoa powder melt into it). Stir together sweetened condensed milk and chocolate powder. Pour into cup of coffee.

2. Add splash of milk and sprinkle of cinnamon.

Coconut Cold Brew Horchata

Courtesy XO Espresso

The only thing better than waking up and making a coffee drink you love is waking up and enjoying a coffee drink without having to make a dang thing. Thanks to this recipe from Puja Lakhlani and David McLeannan, owners of Miami Beach’s XO Espresso, you can whip up this coffee-filled play on a horchata in a blender once and then enjoy it all week long.

Coconut Cold Brew Horchata

13 ounces coconut milk

2 cups coconut water

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

1 can sweetened condensed milk

1/2 cup water

6 cups cold brew coffee

1. Add all ingredients except cold brew to a blender and blend until smooth.

2. Add a scoop of ice to a 12-ounce glass, fill half with cold brew and half with horchata mixture.

3. Sprinkle with cinnamon and sip to enjoy!

Quick Iced Latte With All Your Leftover Instant Coffee

Courtesy of First Ascent Coffee

Should you have some instant coffee left over from experimenting with dalgona coffee, try this recipe from Ali Drucker, the founder of First Ascent Coffee Roasters in Crested Butte, Colorado. The key is finding a Mason jar or a coffee mug with a lid. “Shake up this drink to create a frothy texture ― it’s almost like drinking an iced cappuccino with cold foam,” Drucker said.

Quick Iced Latte With All Your Leftover Instant Coffee

1. Stir instant coffee into oat milk. Add agave to taste.

2. Shake coffee and milk in a mason jar with ice.

The post Whipped Coffee Alternatives: These 5 Coffee Drink Recipes Are Better appeared first on Sansaar Times.

via Blogger https://ift.tt/3bSCVbo

#Blogger #food & drink Recipes iced coffee Food Coffee Specialty coffee #Whipped Coffee Alternatives:

0 notes

yesterdaysdreams · 6 years

Text

The Best Brownie Recipes on the Internet

As long as I can remember, I have been in love with chocolate. And chocolate comes in many forms, but I must admit that I am pretty smitten with brownies and probably always will be. They are easy to make, even easier to eat, and there are about one million delicious variations out there. I’ve shared a number of brownie recipes here on our blog (like these marble pumpkin brownies) and I’m going to share another with you today from our cookbook. But a couple months ago, I got it in my head that it might be fun to try and find the very best brownie recipes on the Internet and put together a kind of guide. I love creating and sharing my own recipes, of course, but I also love making (and promoting) other’s amazing recipes too. The more I thought about it, the more I liked the idea.

There has been one “drawback” though, and that is I ended up baking a LOT of brownies over the last few months. So to all my friends and family members that I pushed these extra brownie test batches onto … thank you for your support. Ha! I also have consumed an embarrassing number of brownies lately too—but it was in the name of research.

The building blocks of a great brownie are really quite simple. Brownie = fat + chocolate + sugar (or sweetener) + flour (or other grain, depending).

Some brownies are cake-like while others are more like a fudge. Many contain nuts, some have frosting, salt is pretty important to me personally, and there are are a million more things you can add or change along the way. Although I do have a few all-time favorites, I also have to admit that it somewhat depends on what you want out of your brownie. I’m going to share a bunch of quality recipes that run the brownie gamut, all of which I personally tested and many of these I’ve made MANY times to date. 🙂

Are you ready to bake some brownies?!?!

Let’s start with the basics. When I think of basic, or classic brownies, I tend to think of them in two categories: brownies made with melted chocolate, and brownies made with cocoa. There are also recipes that use some of both, but I tend to gravitate toward these two options. Why? Honestly, I think it’s because sometimes brownies are a spur of the moment thing I bake and there are times I don’t have chocolate or chocolate chips to melt, but I almost always have cocoa and the other ingredients I need in my pantry. So I tend to make brownies with melted chocolate IF I have good chocolate on hand, but if I don’t I make cocoa brownies. Maybe some of you are like this too?

With that in mind, here is my favorite brownie recipe made with melted chocolate: My Favorite Brownies from Smitten Kitchen. I have made lots of recipes from Deb’s blog (and cookbook) over the years, but these are a must-bake! If I had to pick only one brownie recipe from everything I tested that was my favorite, this would be the one. They are super simple and the perfect, fudge-like texture that I love. So Deb, if you’re reading this, thank you for your contribution to the world. 🙂 The only (very minor) thing I change from her recipe is I always add flaky sea salt (my favorite is Maldon) to the top before baking. And I tend to bake these closer to the 24-25 minute mark (Deb suggests 25-30 minutes), as I like my brownies lightly underbaked. I do believe my oven runs a little hot (everyone’s oven is a little different, so just figured I’d mention—adjust as you need for yours).

My favorite brownie recipe made with cocoa: Best Fudgy Cocoa Brownies from Cafe Delites. They are indeed fudgy. These are great with nuts or chocolate chips added, but I also baked a plain batch and they were still totally delicious. This brownie recipe is soft, almost creamy but not underbaked at 20 minutes for me. If you don’t have chocolate on hand, only cocoa, I recommend you bake these.

With both of these classic brownie recipes, since the ingredients are so simple, it’s best to use the highest quality chocolate or cocoa that you can. In a pinch, anything will do, but the quality will show through in these recipes, making them go from really good to something truly special. My favorite chocolate bars and cocoa are from Askinosie Chocolate, which you can buy online as well as at specialty stores across the country.

What about a great brownie recipe with frosting? I cannot think of frosted brownie recipes without thinking of the Little Debbie variety that comes in small plastic sleeves (especially the Cosmic kind). During high school, I ate these at lunch more often than I care to admit. As a fan of frosted brownies, this is my favorite recipe I tested: Easy Double Fudge Brownies from Crazy for Crust. I like that you can simply use the frosting recipe only on top of a brownie recipe you already like (or a box mix if you want). And the flavor and texture is awesome! But if you’re looking for a frosting that mimics that Little Debbie vibe, you’ll want to refrigerate or even freeze before serving as the frosting is quite soft at room temperature.

I was curious about what might be the best vegan or non-diary brownies out there and this is my favorite: Vegan Brownies from Gimme Some Oven. Ali’s food blog is not strictly vegan, just FYI. I’ve made quite a few of her recipes and they always turn out awesome, so I wasn’t surprised when these brownies turned out to be the bomb, too. Instead of butter, the fat used in this recipe comes from a ripe avocado (trust me, these don’t taste like guacamole—they taste like delicious chocolatey brownies). And these are also super soft and cake-like so if you’re into that, even if you don’t care about them being non-dairy, I would still recommend this recipe. Yes, it’s that good! 🙂 The only change I make to Ali’s recipe here is I add 1 teaspoon of vanilla extract to the batter and (of course) my favorite flaky sea salt. I also found that these are quite soft, so I bake them for closer to the 18-20 minute mark (Ali suggests 15-20 minutes).

What about gluten-free brownies? I’ve tried many and here’s the truth—my all-time favorite gluten-free brownie recipe is in the Tartine All Day cookbook. Now I know this is a guide to the best brownies on the Internet and here I am recommending a recipe in a cookbook. I promise this is the only one not available online. But it really is, in my opinion, the BEST and worth baking even if you don’t care about gluten-free because it’s just so good. So I just have to mention it since we’re on the topic of brownies; it just wouldn’t do to leave this recipe out.

We’ve talked classic brownies, frosted, vegan, and gluten-free; so now I feel like it’s time to move on to wild-card brownie recipes I want to mention. I had it in the back of my mind that I needed to share some version of a brownie recipe that included caramel or salted caramel. That’s just feels right, no? But I ended up testing and loving this Dulce de Leche Brownie Recipe from David Lebovitz and although it’s not salted caramel, it’s just so similar and this recipe is so good (and easy!) that I decided to share this instead. The brownie base is similar to Deb’s My Favorite Brownies (so it’s a fudge-y one) and then no matter if you make your own or use store-bought dulce de leche, these brownies turn out delicious and extra special.

Also have to mention that David’s blog is excellent and I own two of his cookbooks, and they are both out of this world in quality. If you’re looking for great dessert or ice cream recipes, David is the guy. 🙂

I also have to mention, like it’s mandatory because these are so dang good, Better than Crack Brownies from How Sweet Eats. These are glammed up brownies featuring delicious things like peanuts, peanut butter cups, and Rice Krispies. It’s basically like three-layer brownies that are SOOOO good. Bake these. They are showstoppers for sure.

And here is another classic with a twist, favorite brownie recipe. It’s from our cookbook, Weekday Weekend, which has a variety of healthy and indulgent recipes for you to try. And even though I’m giving you this brownie recipe from the book (see the printable recipe at the end of this post), I would be thrilled if you check out our cookbook because we have quite a few other dessert recipes I know you’ll love.

What about brownie mixes? Even though this post is all about sharing some of the best brownie recipes out there, I did want to mention three tips to make boxed brownies better.

-Use coffee instead of water. Whatever amount of water the box recommends, swap it out with (cooled) coffee because it will enhance the flavor!

-Add 1/2 cup or more chocolate chips. This ups the flavor and texture fo any box mix.

-Add flaky sea salt to the top before baking. It’s delicious and it ups the gourmet factor of your brownies too.

So those are many of my favorite brownie recipes, plus a few helpful tips and tricks! If you all have favorite online brownie recipes you’ve tried (or created and published yourself), please leave us all a link in the comments! xo. Emma

Double-Chocolate Surprise Brownies

1 zucchini (6 oz)

1/3 cup melted butter

2 large eggs

1 1/2 teaspoons vanilla extract

1/4 cup granulated sugar

1/4 cup brown sugar

2/3 cup cocoa (I like Dutch-processed here best)

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup all-purpose flour

1/2 cup chocolate chips (semi-sweet is my favorite)

candies or nuts for the topping (optional)

Preheat the oven to 350°F

Put the zucchini in a food processor and blend well. It should be like a very thick juice at this point. You don’t want any large pieces.

In a large bowl, stir together the zucchini, butter, eggs, vanilla, and sugars until just blended.

In another bowl, whisk together the cocoa, baking powder, salt, and flour. Stir the dry ingredients in with the wet ingredients until combined. Fold in the chocolate chips.

Pour the batter into an 8-inch square baking pan lined with parchment paper. Top with nuts or candies if using. Bake for 20-25 minutes.

Credits // Author and Photography: Emma Chapman. Recipes from other sources are linked throughout. All photography is original. Photos edited with the ACS for Desktop actions.

The post The Best Brownie Recipes on the Internet appeared first on A Beautiful Mess.

from RSSMix.com Mix ID 8265713 https://ift.tt/2xqqJQm via IFTTT

#IFTTT #RSSMix.com Mix ID 8265713

0 notes

keijay-blog · 6 years

Photo

New Post has been published on http://cookingtipsandreviews.com/how-to-make-shelf-stable-brownie-mix-from-scratch/

How to Make Shelf-Stable Brownie Mix From Scratch

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "makemoneyq-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

[Photographs: Vicky Wasik]

I spend a lot of time thinking about brownies, and have come to the conclusion that no one recipe can be all things to everyone—myself included.

Some days I’ve got the time to brown butter with a vanilla bean and foam eggs with brown sugar for what I consider to be the ultimate fudge brownie, but other times my need is dire—an insatiable craving, last-minute house guests, an impromptu party, a sudden, soul-crushing plot point on some binge-worthy show.

Times like that, I can see the allure of a boxed mix that comes together faster than you can say “preheat to 350,” though it’s not an option I particularly enjoy. Not that I have a gripe with commercial mixes! To the contrary, they’re central to the fondest memories of my childhood and my identity as a chef and cookbook author. Rather, it’s that I enjoy the act of making things from scratch, from picking out just the right dark chocolate for the job to bringing it all together with my own two hands, even if it’s a little more time consuming.

These conflicting desires led me to develop a recipe that could deliver both instant gratification and a fully homemade dessert: DIY brownie mix.

I already had something of a template in the muffin mix recipe from my cookbook, which relies on the reverse creaming method (combining dry ingredients and fat before adding liquid) and the unique properties of refined coconut oil* to create a dry, shelf-stable mix. The question was, could I do the same thing for brownies?

* Refined coconut oil is odorless, flavorless, solid at temperature below 75°F, and so resistant to spoilage the “best by” date on the package is often more than year beyond the date of purchase.

The answer is yes, albeit with some major tweaks. Butter, whether browned on the stovetop or in the oven as the brownies bake, provides great depth of flavor with those nutty, toasted notes. Without it, brownies can taste a little one dimensional, but with the umami bomb of dessert (malted milk powder) I can fortify my brownie mix with both malt and lactose, creating plenty of savory, toasty, nutty flavor. This is the same stuff you’ll find in canisters next to hot cocoa mix at the supermarket, usually from brands like Carnation and Ovaltine (Horlicks, for those outside the US), but it’s also easy to purchase from brands like Hoosier Hill Farms online.

As with my “regular” brownies, the backbone of this brownie mix comes from a combination of both high-fat Dutch cocoa (I use Cacao Barry Extra Brute) and dark chocolate (check out my favorite supermarket brands). This isn’t a recipe where natural cocoa will do, as its lighter, fruitier profile doesn’t deliver the kind of earthy darkness these brownies need.

While that mix of neutral coconut oil, malted milk powder, dark chocolate, and Dutch cocoa gave my early test batches all the same deep and satisfying flavors I crave in a brownie, they were missing one thing: a glossy crust. From troubleshooting with readers, I knew that a dull, matte crust was typically the result of two things: low-fat/high-starch cocoa powder and/or under-whipped eggs that left a good deal of the recipe’s sugar content undissolved. Since I knew my brownie mix had plenty of fat from both refined coconut oil and cocoa butter, that left sugar to blame.

Something similar happened during the testing phase of my buttermilk waffle recipe, where I learned that powdered sugar dissolved more effectively in the batter, producing a more golden crust. So I switched to powdered sugar and voilà, the next batch baked up with a top crust as crinkled and glossy as they come.

Conventional and organic powdered sugar work equally well, but organic brands contain a portion of the cane sugar’s natural molasses content, creating more depth of flavor compared to the simple sweetness of a fully refined powdered sugar. Due to the intensity of Dutch cocoa and dark chocolate, the difference is fairly negligible in brownies, but organic tends to be what I have on hand (for more info, read up on the differences between conventional and organic powdered sugar).

Aside from the persnickety details related to the ingredients, the recipe itself is, by design, insanely easy—toss all the dry ingredients in a food processor and grind until the mixture is powdery and fine, with no visible lumps of chocolate. This can take up to two or three minutes depending on the size and power of a given food processor, as well as the sharpness of the blade. The idea of big chocolate chunks may seem alluring, but don’t rush this step! The even distribution of finely ground chocolate and the way these tiny pieces will melt is essential to fudginess of the brownies, so be patient and process the mix until you can no longer hear bits of chocolate banging around the bowl.

Once the mixture is thoroughly pulverized, add the refined coconut oil, which should be in its solid state, and pulse only until well combined, about 30 seconds. Friction from excessive processing at this stage can liquify the oil, making the mix wet enough to stick to the bowl and blade. This won’t affect the brownies in any way, but it’s an annoying problem that’s easy to avoid with a little attention to detail.

Should you decide that you don’t want to give your future self the gift of brownie mix, you can go ahead and pour all the liquid ingredients through the chute to form a glossy batter, then skip to the baking stage.

But, of course, the real magic happens when you pause the process and stash the powdery dry brownie mix on the shelf, where, at cool room temperature, it will keep until the date stamped on the package of coconut oil (typically about a year from the date of purchase).

Do make sure not to stick it on the shelf above your stove. At temperatures above 75°F, the coconut oil will begin to melt, making the mix wet, lumpy, and difficult to use. Below 65°F, the coconut oil will harden enough to make hydrating the mix more difficult. Neither scenario will affect the mix’s overall shelf life, but they will change its behavior in ways no recipe can comprehensively account for (this is true of any recipe based on solid fats like coconut oil and butter). So make an effort to store the mix somewhere around 70°F (21°C), give or take, or else be aware that you’re venturing off the map.

Otherwise, when the next brownie craving strikes, all you need to do is preheat the oven to 350°F, shake the dry mix into a bowl, and scale out the water, eggs, and vanilla.

Water may sound like a janky addition to a homemade mix, but what the brownies need at this stage is hydration, not flavor. Thanks to the malted milk powder, the mix already has plenty of lactose, so a double dose will only mute its chocolaty-ness. Meanwhile, it has plenty of fat from a trifecta of coconut oil, cocoa butter, and chocolate, so the added richness of whole milk isn’t needed; besides, too much fat will have a tenderizing effect, reducing the brownies’ wonderful chewiness.

That said, skim milk can be a welcome addition to the recipe if malted milk powder isn’t available. The brownies will still lack the complexity of malt, but it’s a reasonable adjustment in a pinch (and yet another victory for the unsung utility of skim milk).

Assembly involves nothing more than adding the liquid ingredients and stirring with a flexible spatula to combine. At first, the mix may seem too dry, but keep stirring and it will come together all on its own. Next, scrape into an eight-inch square aluminum pan (I like the super sharp corners of the Parrish Magic pans, but if you prefer anodized aluminum so the pan can be used for savory applications, Fat Daddios makes an excellent version, as well as one with a removable bottom).

Compared to a batter done from start to finish in a food processor, hand mixing produces comparatively thicker and lumpier results. The visual difference comes from the cold milk and eggs seizing the coconut oil, which a food processor can overcome through sheer horsepower. Either way, the results will be glossy topped brownies that puff as they bake, then crinkle as they cool.

If you don’t have an eight-inch square aluminum pan, these brownies can also be baked in a two-quart glass, ceramic, or stoneware casserole dish without any negative effects, unlike my brown butter brownies, which have a richer formula that does best in a reflective metal pan. These brownies have a lighter formula that’s a little more forgiving, so use what you’ve got!

However you go about it, mixing the batter in the food processor or by hand, baking in metal or ceramic, the results will be the same: super chewy fudge brownies with glossy, crinkled tops.

The entire recipe can be also be doubled—just store the mix in a gallon-sized zip-top bag and bake it off in a nine- by thirteen-inch anodized aluminum baking pan (since urgent brownie needs usually center around my own impulsive desires, this isn’t a size I trust myself to keep on hand).

Compared to my brown butter brownies, this recipe has a similar chocolaty depth, but a texture that’s considerably more chewy—identical to that of a typical boxed brownie. It’s also quite a bit less rich, making it more suitable as an afternoon snack that won’t derail dinner. That same lightness makes these relatively lean brownies the perfect counterpoint to richer toppings, whether a scoop of vanilla ice cream, bananas sautéed in butter, toasted nuts, a generous drizzle of homemade caramel sauce, or all of the above.

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "makemoneyq-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025"; Source link

0 notes

superfitbabe · 7 years

Text

VEGAN PROTEIN BARS

Receiving two bars of all varieties of the vegan protein bars

Below are the bars listed from my least favorite to my absolute beloved!