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My understanding of brownies is that there are two ratios to watch:
fat to sugar
fat to flourPlaying with the fat/flour ratio moves you along the fudge-like/cake-like scale. At the extreme end of this scale is the so-called Katherine Hepburn brownie recipe, which has almost no flour in it, and is almost like a piece of fudge.
The fat to sugar ratio moves you along the tenderness/crispness scale, although IMHO that's more noticeable in cookies than in things baked in a pan, because cookies can spread out.
Changing from 11 to 7 tablespoons of butter may not have been enough of a difference to be readily apparent, but they'd probably be a little more cake-like, meaning they might have raised more.
The type of fat you use in brownies is another factor, butter-based ones tend to be softer and have a nicer sheen on the top than oil-based recipes.
We're having steaks tonight, with sauteed mushrooms and (possibly) a small baked potato.
We're having mozzarella crust pizzas again, this has become our 'go to' meal, like macaroni and cheese used to be.
We had big salads for supper, with some bacon and hard boiled eggs.
Personally, I'm of the opinion that nothing is forever on the Internet, unless it's something you're trying to get rid of. 🙂
Zen said she had a copy of all the recipes, but she hasn't responded to any of my emails about them and the site that she set up seems to have disappeared now. Is anybody still in touch with her?
I'm making another batch of baked custard today. I think we're having left-over coq au vin for supper.
We had French Onion soup again on Saturday.
We had onion soup from the freezer.
There are frost warnings out for parts of SE Nebraska tonight and the low on Sunday is currently forecast to be 29. BRRRRR! And just a few days ago it was in the high 80's here.
We had deviled eggs and tuna salad on a bed of lettuce.
We had left over coq au vin for supper, but what I really wanted was a big hunk of bread to soak up the sauce!
Last night I made two batches of coq au vin, same recipe (Child's) but with two different wines, to take to the wines class at UNL today.
We had mozzarella cheese crust pizzas again, our pizza urgings are being sated.
I don't think I've ever seen the equivalent of the 6 week bran muffin recipe for banana muffins.
(These days most experts recommend against the 6 week bran muffin recipe because it can grow bacteria in the refrigerator.)
That having been said, I think the biggest challenge would be the bananas, I think they would start to turn a bit funky. It might be possible to mix up everything except the bananas and just add them in when you want to make a batch of banana muffins. The nuts might soften up over time, too.
Banana muffins freeze very well, before I went on the keto diet I was making as many as 120 mini-muffins at a time and freezing them in small bags of 2 or 3. My wife would grab a bag out of the freezer, stick it in her lunch bag and have them during the day. (They're pretty good if they're still a bit frozen, too.)
I haven't found a good recipe for keto banana muffins, bananas are not a low-carb food. I did find one that used banana extract, but we didn't like them. I might try it again some time using less of the extract, so that it has just a hint of banana flavor, not BANANA!!! (Putting in only a small amount of banana might work, too.)
I've been playing around with recipes for keto-friendly blueberry muffins. (3 or 4 blueberries in a mini-muffin only add about 5 carbs.) They seem to freeze well, too.
We had tacos.
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