So last weekend, my husband and I were busy worker bees in the kitchen getting things together for one outing or another. I wanted to whip up a couple of things and had this genius idea to bake my Grandma Gorman’s Brownies for a post on the blog.
My plan was working out and I was pretty pumped until I realized that I DOUBLED THE BUTTER!
- Instead I got on this rapid fire checklist of getting things accomplished while my kids pretended to nap. (The nap struggle is real in this house!) While getting things accomplished I did not quite get enough step-by-step photos of anything to write a review on it. Instead I made chocolate mousse with left over egg yolks. I made flakey biscuits. I made gluten-free strawberry shortcake icebox cake. Finally, I made my grandma’s brownies. Here is a quick recap of each thing-
- Chocolate Mousse is surprisingly easy to make! You basically make a custard with eggs, sugar & cream and then pour that over chocolate and finally mix in whipped cream. YUM!
- Flaky biscuits are my go to biscuit recipe. I like them because they are delicate and a little sweet. I like adding a little extra buttermilk and sugar on the top before I bake them to get a little sweet crunch. They are delish reheated with some butter in the morning.
- The gluten-free strawberry shortcake icebox cake was another super simple recipe. Slice strawberries, whip cream with some powdered sugar and vanilla and layer with gluten-free sugar cookies & repeat. Cover the dish and then refrigerate overnight. The moisture from the cream and strawberries soaks into the cookies and makes the whole thing a tasty, creamy, summery treat! ( I FORGOT TO GET A PICTURE OF THIS AT ALL…SORRY)
- Grandma Gorman’s brownies are traditionally a pretty cakey brownie. I called my mom in the morning and asked her a few questions about the recipe before I began. I decided that I was going to tweak it by melting the butter before adding the sugar & vanilla and then cooling it slightly before mixing in the eggs and then dumping that all into the mixture of cake flour & cocoa (which I added salt to give it some depth). My plan was working out and I was pretty pumped until I realized that I DOUBLED THE BUTTER! I put TWO CUPS OF BUTTER in the recipe to one cup of flour and six tablespoons of cocoa!!! I realized it right before I put them in the oven. I could not believe that I had made such a silly mistake, but I decided to just bake them and see what happened. They actually turned out to be not cakey at all, which was my goal. They were dense, fudgy, rich and delicious. Only to catch was you could only eat about a one by one inch square before going into a buttery sugar coma. My husband decided that the best way to eat these was to cut them up and top them with the mousse…but he is a whole different beast of a dessert eater!
My final thoughts:
I need to get out the camera before I start baking, especially on days when I have many things planned to get finished while the boys are “napping”. Also I love my stay-bowl-izer. It is soooo helpful with baking. Especially while holding a small child and attempting to get things done. I used mine to fold in whipped cream to my mousse while holding my youngest child. It was awesome. Everyone should have one! (It is the green thing under my bowl)
Also if anyone is interested in seeing one of these recipes expanded into a full blog post. Please let me know. Leave a comment or click on the Share with Me tab at the top and let me know what you like to see. Thanks!