brownies & stuff
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This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking ! I am nervous, but terribly excited, and ready to get the party started!
When the end of the month draws near it means the time has come for another Daring Bakers challenge. The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar . They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
N ow this recipe earned me some serious bragging rights.
Le défi Daring Bakers du mois de Janvier 2011, nous est proposé par Astheroshe du blogue, accro .
I know I’m very late in posting up the result of my DBC for this month, however, I have a legitimate reason for this. With the majority of the month spent overseas, I arrived back home 2 days before the posting date was due.
Laissez-moi me présenter. Je suis le macaron. Tout rond et plaisant à regarder, je suis principalement conçu d’amandes moulues, de sucre et de blancs d’œufs.
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more.
I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz.
Now I don't want to over sell this, so I'm going to be conservative and simply say, that these are... The Best Brownies In The WORLD. I know, big statement.