Queezle_Sister's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Website: King Arthur Flour
Wow. What an easy recipe. I didn't believe it was only 15 minutes hands on, but I actually think this is really close. The buns are a bit sweet, but very tasty.
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Better than a brownie? It is if your preference is the crisp edges, especially when they abut the tender gooey parts. This recipe yields a pan of very thin crispy squares, that somehow manage to be soft and tender in the center.
Its an interesting method. A somewhat stiff batter that uses egg whites, oil, and vanilla as the only liquid, and cocoa and chocolate chips as the key essential ingredient, is spread over greased parchment. They are baked, taken out and cut, and then baked again for 5 minutes.
This recipe makes an entire sheet (if you can spread it out far enough), and in my 2-teenager house, lasted about 1 hour. I added the entire 1 tsp of instant coffee, and while I found the coffee flavor a bit loud, my coffee-hating son didn't notice, and loved it. I also used half black cocoa (from KAF) and half regular dutch-process.
I think I could have spread the batter thinner had I used a smaller chocolate chip. Half are mixed into the batter and the other half sprinkled on top. I also think some walnuts, chopped up small to not impede spreading, would be a great addition.
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Nobody could tell that a big old zucchini was hiding in this cake... It is fudgy without being overly sweet; we skipped the frosting, but a small scoop of vanilla ice cream would set it off so nicely. It comes together quickly, bakes in a 9 x 11 pan, and so makes a large amount of cake.
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These are very rich, a bit crunchy on the outside, and very smooth and soft inside. A bit of espresso powder helped them to have a bitter edge, which is how I like my chocolate.
My son is home from college for a couple weeks, and prepared these for us. He was amused by making a flour-free cookie from a web site with the word "flour" in its name. I think next time I'd add walnuts.
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Easy and delicious - this recipe makes tortillas that are every bit as good as the local high-end hand-made ones that go for $5 a pack. I looked at a variety of different recipes, and liked this one because the fat level was moderate (differences in amounts and types of fats seemed to be the major way that the different recipes vary). I managed to get 13 tortillas out of one batch. Cooked them in a cast iron frying pan with no added fat - they bubbled up and got that spotty coloration that looks so great. They also lasted just fine over night, tasting every bit as good this morning.
Letting the dough sit for a time before trying to roll them out seems to be an important step.
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