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I used to hate nuts in baking... until I realized the reason I hated them is that most people use nuts sparingly and they go stale/rancid and taste terrible... or they buy them from open-bin bulk food places and they start out stale or with other flavours absorbed from sharing air space with other food. But good, fresh nuts are a joy in baked goods. (I buy nuts at Costco... bulk food prices but high turnover means consistently new product... also, they are sealed in a bag.)Except brownies should never ever ever have nuts.
I used to be anti-nut in my baked goods -- big time. My BFF is an amazing baker, however, and she's turned me to the dark side. Nuts in everything!!!
1 tsp of soda
Update: 1/2 tsp soda, 1/2 tsp powder, 1/2 cup butter 1/2 butter Crisco. Lots of refrigeration involved. Refrigerated the dough and pans. Oh and I added more flour too. HUGE difference. Got exactly what I looking for and the family loved them.
Now I want cookies.
Nuts make everything a health food. :heart:
Except brownies should never ever ever have nuts.
Never ever?http://www.epicurious.com/recipes/food/views/peanut-butter-and-fudge-brownies-with-salted-peanuts-236893(I need to try these with a gluten free flower mix not that I finally found confirmed gluten free peanuts.)