[BakerAunt]

On Wednesday I baked brownies. My base recipe is the Deep Dark Brownies that I got from KAF over ten years ago. I wanted to reduce the saturated fat, so I made some changes. I deleted the optional chocolate chips (sigh). I replaced one of the three eggs with 1 Tbs. flax meal combined with 3 Tbs. water. I used half the canola oil (1/4 cup) and replaced the other half with buttermilk. I always bake these in a 10x10 ceramic pan that came from KAF; the larger size works better than the 9x9 where it is hard to get the center done without burning the edges. I replaced the 2 Tbs. of coffee with water, because while I can get the espresso powder past my husband, coffee is another matter. I sprinkled the top with some snowflake sprinkles. It baked for 30 minutes on the third rack (slightly above center of oven). Not counting the optional chocolate chips, I reduced the saturated fat from 24g to 18.

I'll add a note to this post after we try them for dinner, although this recipe is usually better the day after.

Added note: These are fudgy and delicious. I wouldn't hesitate to bake them again this way.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

Thanks, Chocomouse--that information is good to have.

Aaron--I usually order my dark syrup from Vermont Country Store in the large jars. (I also bought their plastic pour spout lid that fits the jars.) I buy enough to get free shipping--usually three jars, although this time, I might buy four. I bought a quart at the farmers market last year (out of Michigan), and that is what I'm using now.

[BakerAunt]

That is an interesting idea, Chocomouse. Maybe a google search is in order?

My husband cooked some thin-sliced boneless pork for Wednesday's dinner. I roasted a cubed butternut squash and combined it with farro (1 cup cooked in 2 cups turkey/chicken broth), and some thyme. We had microwaved frozen peas as well.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

For lunch on Wednesday—and it will last into the rest of the week--I made New England Clam Chowder, using the recipe from my 1978 Betty Crocker’s Cookbook (p. 83). I sauté the onion in olive oil rather than bacon grease and forego the bacon. I note that instead of 8 oz. cans, the cans in the store are now 6 oz. I use more potato, and I use 1% milk. What really sets it apart, however, is an innovation from my college roommate, Marianne, of adding ½ tsp. celery seed.

[BakerAunt]

I also prefer the dark maple syrup. When I experimented with a cookie recipe last October, I replaced honey with dark maple syrup and maple sugar. They were pretty good, but my next experiment will attempt to increase the maple flavor. I do have the maple extract that KAF sells and have used it in a couple of other recipes, such as the KAF maple scones (back when I could eat scones), but it's best to keep the amount added low (1/8th or 1/4 tsp., depending on the rest of the ingredients).

[BakerAunt]

I've read about it, so I answered correctly.

[BakerAunt]

On Tuesday evening, I baked Pumpkin Biscotti, using the recipe that Skeptic so kindly posted at Nebraska Kitchen. I make a few changes, one of which is to use white whole wheat flour. I also used slightly more pumpkin this time; it was frozen leftover from the last time I made pumpkin puree. I look forward to munching one tomorrow with tea.

[BakerAunt]

I don't know about dark corn syrup, but I know that when I replaced honey with maple syrup in a recipe, I had to change the amounts.

[BakerAunt]

Skeptic--perhaps 350F is too low of a temperature? Maybe try 400F?

[BakerAunt]

On Monday, I mixed up dough for my Whole Wheat Sourdough Cheese Crackers. I’ll bake them near the end of the week.

[BakerAunt]

I missed it.

[BakerAunt]

Add me to the non-sushi eaters if raw fish is involved.

[BakerAunt]

On Monday, I made a hearty soup for dinner using ¾ cup Bob’s Red Mill hull-less barley, which I initially cooked in chicken broth for 80 minutes, then allowed to rest. I sautéed onion, celery, and carrot in olive oil, then added ground turkey to brown. I added mushrooms, then the barley, turkey broth, and about 1 ¼ cup of the BRM “vegi-soup mix” (a bit of barley, lentils, green and yellow split peas). I brought it to a boil, then simmered for an hour. I added torn kale leaves and 2 tsp. cider vinegar along with freshly grated black pepper, then covered and allowed to stand for 10 minutes. I added the cider vinegar because another recipe I have (Pork Tenderloin with Butternut Squash and Barley) brightens up in flavor with just that little bit, and it works for this recipe as well. I'm sure there is cooking science behind it, but I'm not sure what it is.

We had the soup with leftover cornbread.

[BakerAunt]

I selected the correct answer.

[BakerAunt]

My random guess was incorrect.

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