Baking Wisdom

We did our big baking day yesterday, which meant raisin bread and assorted low-glycemic sweets. We’ve been making our way through the cookie cookbook, and I’d say we’ve accomplished about 5% of the goal. There are still dozens of cookies that still need to be attempted, but we’ve got time.

One thing that has become a staple in this house are brownies. Initially the goal was to get chewy brownies with a crispy top, but I couldn’t quite get the job done. Our brownies kept coming up cakey. They tasted fine, but we longed for that perfect brownie texture. I learned the key was mixing the sugar properly, but then couldn’t pull it off with low-glycemic sugar.

After years of experimentation, we finally found that by leaving the butter/chocolate/sugar mix on low heat for a really long time, you can actually get brownies that are pretty darn good. They come out like fudge, not quite the crispy-top, chewy things that mark the killer brownie, but good nonetheless. We’re happy with them, at long last.

Now we can move onto to tackling some of those cookies. Until the next time, thanks for reading.